This recipe is dairy free and contains a good amount of fibre from oats, psyllium husks and flaxseed meal. Despite the fibre-rich ingredients, the persimmon, almond meal and coconut oil keep the scones moist and tender. Psyllium husk can also be substituted for Fibergy.

Scones freeze well up to a month.  Keep them in double plastic bags in the freezer.

Persimmon contains a high amount of vitamin A, vitamin C, fibre, B-complex vitamins, and antioxidants. In 100g of persimmon there are 70 calories and 4g of fibre. The sugar content differs depending on how ripe it is. So it’s best to consume ripe persimmon in moderation.

Persimmon Scones

Makes 10-12

Ingredients

3 cups persimmon, diced
2 tsp. coconut oil
1 tsp. vanilla extract
360g all-purpose flour
120g oats, finely ground
40g flaxseed meal
40g almond meal
10g psyllium husk (or Fibergy)
1 ½ tsp. baking soda
50g coconut sugar
1 tsp. salt
150g coconut oil, in solid form
330 ml non-dairy milk
1 tbsp. vinegar
20g rolled oats, to sprinkle

Method

1. Oil a 9” pie dish. Set aside.
2. Preheat the oven to 180°C.
3. Peel and dice the persimmon.
4. Fry the persimmon in a pan with coconut oil for 5-10 minutes or until soft. Mix in the vanilla extract. Then set it aside to cool.
5. Thoroughly whisk together the flour, oats, flaxseed meal, almond meal, psyllium husk, baking soda, sugar and salt in a medium bowl.
6. Rub the coconut oil into the dry ingredients until the mixture resembles breadcrumbs.
7. Mix the milk and vinegar. Pour into the flour mixture and mix with a spatula. Add rolled oats and continue mixing. Make sure not to overmix. The end mixture should be slightly wet.
8. Put the mixture into the pie dish and cut into wedges. Bake in the preheated oven for 25-30 minutes.
9. Cool on a wire rack and then enjoy!

Written by Lismi Wong

The post Persimmon Scones Recipe appeared first on Usana Health Sciences Organization.

This dish an excellent choice if you are sensitive to gluten or wheat, or on a low carb diet. Also, it is low in calories as it has a high water content. There are about 15 calories in 100g of raw zucchini. Great if you are watching your calorie intake. Plus, you can add protein powder for a protein boost.

Zucchini has impressive nutritional content – it boasts high levels of B-vitamins, dietary fiber, pectin, and antioxidants, which all offer immense benefits to your health. It can even help regulate blood sugar levels, which can greatly benefit diabetics. Most of the antioxidants and fiber are in its skin though, so it’s best to keep the skin on.

Another little known zucchini nutrition fact, is that it contains folate, which is important for cell division and healthy DNA. It is also a wonderful source of potassium, a heart-friendly nutrient that helps moderate your blood pressure levels and counters the effects of too much sodium. In fact, a zucchini has more potassium than a banana!

To choose zucchini, you will want to choose one that is approximately 6 to 8 inches long and about 2 inch around. It should feel firm to the touch and have shiny skin. You want to avoid one that is too large or has rough skin. Avoid any that have dry or wrinkled ends as this means the zucchini isn’t fresh anymore.

Pesto Zucchini Noodles

Serves 4

Ingredients

5 zucchinis

½ avocado

½ tub pesto dip

½ teaspoon garlic powder

2 scoops protein powder

1 cup fresh basil

1 can chickpeas

1 cup peas

2 cups spinach leaves

20g pumpkin seeds

10g chia seeds
Salt and pepper to taste

1 tablespoon extra-virgin olive oil (optional)

Method

1. Grate zucchinis lengthwise using a mandoline or a spiralizer. Set aside in a big bowl.

2. Mash the avocado. Mix with pesto dip, garlic powder and protein powder. Chop half of the basil and mix it into the sauce. Thin down with a bit of water if required. Season with salt and pepper.

3. Toast pumpkin seeds on a frying pan until fragrant. Set aside for topping.

3. Add in the rest of the basil, chickpeas, peas, spinach leaves, pumpkin seeds and chia seeds into the bowl with zucchinis. Season with salt and pepper. Add in the extra virgin olive oil.

Written by Lismi Wong

The post Pesto Zucchini Noodles Recipe appeared first on Usana Health Sciences Organization.