New Sirtfood Recipes


Mocha Chocolate Mousse-New Sirtfood Recipes               new sirtfood recipes

Everyone enjoys chocolate mousse and this one has a wonderful light and airy texture. It is quick and easy to make, and is best served the day after it’s made.
Serves 4–6
250g dark chocolate (85% cocoa solids)
6 medium free-range eggs, separated
4 tbsp strong black coffee
4 tbsp almond milk
Chocolate coffee beans, to decorate
1. Melt the chocolate in a large bowl set over a pan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Remove the bowl from the heat and leave the melted chocolate to cool to room temperature.

2. Once the melted chocolate is at room temperature, whisk in the egg yolks one at a time and then gently fold in the coffee and almond milk.

3. Using a hand-held electric mixer, whisk the egg whites until stiff peaks form, then mix a couple of tablespoons into the chocolate mixture to loosen it. Gently fold in the remainder, using a large metal spoon.

4. Transfer the mousse to individual glasses and smooth the surface. Cover with cling film and chill for at least 2 hours, ideally overnight. Decorate with chocolate coffee beans before serving.


Buckwheat Superfood Muesli -New Sirtfood Recipes       new sirtfood recipes

20g buckwheat flakes
10g buckwheat puffs
15g coconut flakes or desiccated coconut
40g Medjool dates, pitted and chopped
15g walnuts, chopped
10g cocoa nibs
100g strawberries, hulled and chopped
100g plain Greek yogurt (or vegan alternative, such as soy or coconut yogurt)


Mix all of the above ingredients together (leave out the strawberries and yogurt if not serving straight away).

If you want to make this in bulk or prepare it the night before, simply combine the dry ingredients and store it in an airtight container. All you need to do the next day is add the strawberries and yogurt and it’s good to go.

Buckwheat Pancakes With Strawberries, Dark Chocolate Sauce And Crushed Walnuts-New Sirtfood Recipes

Makes around 6 to 8 pancakes, depending on the size.                                    recipes sirtfood
For the pancakes you will need:
350ml milk
150g buckwheat flour
1 large egg
1 tbsp extra virgin olive oil, for cooking
For the chocolate sauce
100g dark chocolate (85 percent cocoa solids)
85ml milk
1 tbsp double cream
1 tbsp extra virgin olive oil

To serve
400g strawberries, hulled and chopped
100g walnuts, chopped
To make the pancake batter, place all of the ingredients apart from the olive oil in a blender and blend until you have a smooth batter. It should not be too thick or too runny. (You can store any excess batter in an airtight container for up to 5 days in your fridge. Be sure to mix well before using again.)
To make the chocolate sauce, melt the chocolate in a heatproof bowl over a pan of simmering water. Once melted, mix in the milk, whisking thoroughly and then add the double cream and olive oil. You can keep the sauce warm by leaving the water in the pan simmering on a very low heat until your pancakes are ready.
To make the pancakes heat a heavy-bottomed frying pan until it starts to smoke, then add the olive oil.
Pour some of the batter into the centre of the pan, then tip the excess batter around it until you have covered the whole surface, you may have to add a little more batter to achieve this. You will only need to cook the pancake for 1 minute or so on each side if your pan is hot enough.
Once you can see it going brown around the edges use a spatula to loosen the pancake around its edge, then flip it over. Try to flip in one action to avoid breaking it.
Cook for a further minute or so on the other side and transfer to a plate.
Place some strawberries in the centre and roll up the pancake. Continue until you have made as many pancakes as required.
Spoon over a generous amount of sauce and sprinkle over some chopped walnuts.
You may find that your first efforts are too fat or fall apart but once you find the consistency of your batter that works best for you and you get your technique perfected you’ll be making them like a professional. Practice makes perfect in this case.

Blueberry Banana Pancakes with Chunky Apple Compote and Golden Tumeric Latte-New Sirtfood Recipes                                                              new sirtfood recipes


For the Blueberry Banana Pancakes
6 bananas
6 eggs
150g rolled oats
2 tsp baking powder
¼ teaspoon salt
25g blueberries

For the Chunky Apple Compote
2 apples
5 dates (pitted)
1 tablespoon lemon juice
1/4 teaspoon cinnamon powder
pinch salt

For the Golden Turmeric Latte
3 cups coconut milk
1 teaspoon turmeric powder
1 teaspoon cinnamon powder
1 teaspoon raw honey
Pinch of black pepper (increases absorption)
Tiny piece of fresh, peeled ginger root
Pinch of cayenne pepper (optional)


For the Blueberry Banana Pancakes
1.Pop the rolled oats in a high-speed blender and pulse for 1 minute or until an oat flour has formed. Tip: make sure your blender is very dry before doing this or else everything will become soggy!
2.Now add the bananas, eggs, baking powder and salt to the blender and pulse for 2 minutes until a smooth batter forms.
3.Transfer the mixture to a large bowl and fold in the blueberries. Leave to rest for 10 mins whilst the baking powder activates.
4.To make your pancakes, add a dollop of butter (this helps to make them really delicious and crispy!) to your frying pan on a medium-high heat. Add a few spoons of the blueberry pancake mix and fry for until nicely golden on the bottom side. Toss the pancake to fry the other side.

For the Chunky Apple Compote
1.Core and rough chop your apples.
2.Pop everything in a food processor, together with 2 tablespoons of water and a pinch of salt. Pulse to form your chunky apple compote.

For the Golden Turmeric Latte
1.Blend all ingredients in a high-speed blender until smooth.
2.Pour into a small pan and heat for 4 minutes over medium heat until hot but not boiling.


Blueberry Smoothie-New Sirtfood Recipes      new sirtfood recipes

160 calories

1 of your SIRT 5 a day
This yogurt smoothie has a rich, creamy taste.
Serves 2 • Ready in 2 minutes
1 ripe banana
100g blueberries
100g blackberries
2 tbsp natural yogurt
200ml milk
Blend all the ingredients together until smooth.



Savory Turmeric Pancakes With Lemon Yogurt Sauce-New Sirtfood Recipes                                                  new sirtfood recipes

Serves: 8 pancakes
For The Yogurt Sauce
1 cup plain Greek yogurt
1 garlic clove, minced
1 to 2 tablespoons lemon juice (from 1 lemon), to taste
¼ teaspoon ground turmeric
10 fresh mint leaves, minced
2 teaspoons lemon zest (from 1 lemon)
For The Pancakes
2 teaspoons ground turmeric
1½ teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground coriander
½ teaspoon garlic powder
½ teaspoon freshly ground black pepper
1 head broccoli, cut into florets
3 large eggs, lightly beaten
2 tablespoons plain unsweetened almond milk
1 cup almond flour
4 teaspoons coconut oil
1.Make the yogurt sauce. Combine the yogurt, garlic, lemon juice, turmeric, mint and zest in a bowl. Taste and season with more lemon juice, if needed. Set aside or refrigerate until ready to serve.
2.Make the pancakes. In a small bowl, combine the turmeric, cumin, salt, coriander, garlic and pepper.
3.Place the broccoli in a food processor, and pulse until the florets are broken up into small pieces. Transfer the broccoli to a large bowl and add the eggs, almond milk, and almond flour. Stir in the spice mix and combine well.
4.Heat 1 teaspoon of the coconut oil in a nonstick pan over medium-low heat. Pour ¼ cup batter into the skillet. Cook the pancake until small bubbles begin to appear on the surface and the bottom is golden brown, 2 to 3 minutes. Flip over and cook the pancake for 2 to 3 minutes more. To keep warm, transfer the cooked pancakes to an oven-safe dish and place in a 200°F oven.
5.Continue making the remaining 3 pancakes, using the remaining oil and batter.