NINJA RECIPES                                                                                                     NINJA RECIPES 

Every NINJA has a GREAT mother.  My particular mother has an AMAZING kitchen.  Compliment your workout (pre/intra/post) with VITARGO.  Compliment your day with foods from her incredible kitchen.  

Any Apple Bread

A sort of cakey, soda-like wholemeal loaf. It’s brilliant warm with butter and honey for breakfast, or with cheese and a bowl of soup for lunch.

  •   150g plain flour

  •   200g of wholemeal flour

  •   1⁄2 tsp. of salt

  •   1 tsp baking soda

  •   1 large (or two smallish apples) leave skin on if organic – I used a

    mandolin for this, but of course, a food processor is splendid

  •   50g butter, melted

  •   1 egg gently whisked

  •   2 tbsp of good quality honey

  •   250 ml apple juice (I used freshly juiced apples, just juiced)

  •   A few handfuls of dried fruit and/or nuts – I used dried cherries

    and pecans
    Preheat oven to 180 C/gas 4 (around 360 F.)

    Brush a non-stick or glass loaf tin with oil or butter, and coat with a dusting of flour.

    Combine the dry ingredients
    Fold in the grated apples (leave the skin on if organic)
    Top with the wet ingredients (with fruit and nuts if desired)

    Gently fold all the ingredients together Spoon into loaf pan

    Bake for 30 minutes or until a knife inserted in the center comes out clean.

    Cool for 15 minutes in the pan before removing. 

Perfect Pastry

     2 cups of flour + 1/8 cup 1 cup of butter
     1/8 tsp of baking powder 1⁄2 tsp of salt

     2 whole eggs.

               Sift dry ingredients
               Add butter
              Work ‘til mixture resembles bread crumbs with a few large bits of butter
              Gently whisk eggs
              Add to dry ingredients
              Work with a flexible knife and then gently with hands ‘til mixture balls. Wrap and refrigerate for 30                            minutes
              Roll and place in Quiche or pie plate
              Refrigerate for 30 minutes

Blind bake (prick crust then cover with parchment paper – add baking weights, marbles, smooth pebbles or dried lentils)
Bake for 20 minutes (350) – remove from oven and lift off paper and weights.

Return shell to oven for 5 minutes.

If using for a pie, line plate, fill, cover with crust, refrigerate for 30 minutes and bake as directed in pie recipe. 


Honey-Oat Bread                                                                                  Bon Appétit | November 2001 / The Green Mountain Inn, Stowe, VT

Ingredientspage1image3924 page1image4008 page1image4092 page1image4176 page1image4260 page1image4344

  • 1 3/4 cups warm water (105°F to 110°F)

  • 1 tablespoon dry yeast

  • 3/4 cup quick-cooking oats

  • 1/3 cup honey

  • 3 tablespoons vegetable oil

  • 2 1/2 teaspoons salt

  • 5 cups (about) all purpose flour

  • 1 large egg, beaten to blend

  • Additional quick-cooking oats

Stir 1/4 cup warm water and yeast in large bowl. Let stand 10 minutes to dissolve yeast. Stir in remaining 1 1/2 cups water, 3/4 cup oats, honey, oil, and salt. Stir in enough flour to form soft dough. Coat another large bowl with oil. Transfer dough to oiled bowl and turn to coat. Cover with plastic wrap, then kitchen towel and let rise at room temperature until doubled in volume, about 1 hour.

Oil two 8 1/2x4 1/2x2 1/2-inch loaf pans. Punch down dough; shape into 2 loaves. Place 1 loaf in each pan. Cover and let rise in warm draft-free area until almost doubled in volume, about 20 minutes.
Preheat oven to 350°F. Brush tops of loaves with egg; sprinkle with additional oats. Bake until brown on top and tester inserted into center comes out clean, about 40 minutes. Cool completely. (Can be prepared up to 1 day ahead. Store airtight at room temperature.)

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