We’ve put some recipes together with Jazz Carlin, 2x Olympic silver medallist and Commonwealth and European Champion freestyle swimmer. She has created a range of recipes to inspire us all this summer and give us the boost of energy we need.

JAZZ’s Apple Green Smoothie

(Serves 1)

Ingredients
1 Apple
Half a cup of frozen peas (70g)
one frozen banana
a good handful of spinach leaves
50ml- 100ml water (depending on your desired consistency)

Method
Place the ingredients into a blender and blitz until the ingredients are fully combined.

Depending on the desired consistency you require, simply add extra water.

Pour into a glass and enjoy! or

In a blender, add frozen peas, frozen banana, apple, spinach leaves water and blend

Pour into a glass and enjoy!

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JAZZ Apple Summer Pizza Pie Crumble

Ingredients
1 Roll of shortcrust pastry
Apple prep
2-3 apples (thinly sliced into segments)
120g golden caster sugar
40g flour
Crumble element
150g flour
100g golden caster sugar
100g rolled oats
80g butter

For raspberry sauce
250g raspberries
50g icing sugar
20ml lemon juice

To serve
handful of raspberries
Ice cream

Method
Simply blitz all the ingredients for the raspberry sauce until smooth.

Pass through a sieve if you don’t like the seeds.

Take the sheet of shortcrust pastry and split into two. Then make two balls and roll out so you have two even size pizza bases.

Slather with the raspberry sauce and set aside

Slice the apple into thin segments and place in a large bowl.

Add the sugar and flour.

Make sure they are well covered and then arrange on top of the raspberry sauced pizza base adding a few full raspberries as well.

In another bowl, mix the oats, butter, sugar and flour. Using your fingers run until you have a breadcrumb-like consistency.

Sprinkle on top of the pizzas and bake in a pre-heated oven for 20-22 mins at 190C.

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JAZZ Apple & Sweet Potato and Chickpea Stew

(Serves 4)

Ingredients
1 red onion (diced)
1 aubergine (small cubes)
1 carrot (diced)
1 can chickpeas
1 tin chopped tomatoes
2 apples (diced)
250ml veggie stock
1tbsp harissa paste
1tsp ground
cinnamon
½ tsp ground coriander
½ tsp cumin
1tsp smoked paprika sweet
Salt & pepper

Method
Pre-heat oven to 180C.

Fry the diced onion in a little oil for 3-4 mins.

Add the spices, stir and then add the harissa paste and cook for 2 mins.

Add in the sweet potato, aubergine, carrot, apple, chickpeas, chopped tomatoes and veggie stock.

Stir and then put in the oven for 2 hours.

Serve with couscous, flatbread and dips.

 

 

Picture: Green Smoothie. Pictures: JAZZ Apples