24 Sep 2015
goodMIX’s Blend 11 Superfood Mix
Blend 11 low FODMAP superfood mix is my latest obsession. Lovingly handcrafted from my good friends and local Gold Coast business owners at goodMIX, this blend includes all my favourite low FODMAP superfoods – chia seeds, goji berries*, cacao nibs, amaranth, millet, pumpkin seeds, sesame seeds, linseeds, buckwheat*, coconut*, and almonds*. The blend has been designed to supply maximum nutrition as well as fantastic taste, appearance & texture. Every ingredient is extremely nutrient dense, and has been skillfully chosen for a reason – to promote ultimate digestive health. The team at goodMIX even tell me that customers will comment they have the “best poos ever” after eating their blend (now how’s that for a testimonial! 😉 )
This gluten free, prebiotic gut-tonic is high in good anti-inflammatory fats, protein, antioxidants, vitamins, minerals, and phytosterols. It also contains no artificial sugars meaning it makes a great snack or treat for the kiddies. What I love most about the blend is its versatility. I’m known to carry little containers of this to work to munch on as a healthy snack that’ll keep me going and satisfy that stubborn sweet tooth throughout the day. It can be eaten with coconut yoghurt, sprinkled over smoothies, added to salads, even made into slices, balls, muesli bars and a range of other goodies. Just remember to store it somewhere cool & in an airtight container. You can ever soak it (or “activate it”) overnight before eating to gain maximum nutritional value!
In this dish, I’ve used this delicious blend to create a wonderful superfood crust for my sweet potato fillets. I’m not sure whether to call this a main dish, a dessert, a snack – I guess it ticks all the boxes! It forms a complete meal – high in healthy carbohydrates, fat, protein, and phytonutrients. It is simple to prepare and easy for your belly to digest. Kids will love it too, and it’s a great way to sneak some veggies into their diet, as the crispy Blend 11 coating melds with the sweet potato fillets to create a sweet, crunchy yet buttery texture. Serve it over a bed of plain white quinoa, with a side of fresh greens & sprinkle with some cinnamon and presto! You’ve got yourself a nourishing meal using only a handful of quality wholefood ingredients.
Blend-11 Crusted Sweet Potato Fillets
Makes: 2-4 servings
Time taken: 60 minutes
2 large sweet potatoes, skin on
½ cup goodMiX Blend 11 superfood mix
1 tbsp maple syrup
pinch of salt
to serve: 4 cups of cooked white quinoa
Optional: handful of fresh greens (baby spinach, baby kale etc.)
Preheat the oven to 205ºC. Cover a baking sheet with foil and top with 2 sweet potatoes (that have been pierced multiple times with a fork)
Bake the sweet potato for 45 minutes or until tender
While the sweet potato is baking, whisk together maple syrup and Blend 11 for the crust. Coat the mixture completely in the maple syrup. Spread the mixture over a parchment-lined baking sheet and bake in the same oven for 3-4 minutes, tossing halfway through. Pull out of the oven to cool
Once the sweet potatoes are tender, allow them to cool for a few minutes, then slice off each end and peel off the skin. Slice each sweet potato in half lengthways to create a long, 3cm “fillet”. Using your fingers, coat each sweet potato fillet with the Blend 11 crust, pressing the mixture into the sweet potato to ensure it sticks.
Place the crusted sweet potatoes back onto a baking paper covered baking tray and bake for an additional 4-5 minutes, or until the coating is crispy and the coconut flakes in the blend aren’t burnt.
Note: serve these delicious fillets over a bed of cooked quinoa & sprinkle with extra cinnamon
Happy Nourishing 😀