A delicious blend of ingredients that, when served with rice, is enough for four people.
INGREDIENTS :
1 Garlic clove - chopped
1” piece of ginger - finely chopped
1 Leek - sliced
12 green beans - chopped
5 button mushrooms - chopped
1” ring of pineapple – peeled and chopped
1 large head of broccoli - chopped
1 tbsp of sesame seeds
Handful of macadamia nuts
1 tbsp of soy sauce
1 tbsp of cooking oil
Ground black pepper
Four cups of jasmine rice
Method:
· Start the rice cooking.
· In a large fry pan, heat the oil and fry the garlic and ginger for one minute.
· Add the vegetables and stir and fry for five minutes.
· Add the soy sauce, sesame seeds and macadamia nuts, lower the heat, cover and let it all steam in it’s own juices for approximately five minutes.
Sesame seeds, Fresh Ginger, Cumin, Turmeric, Tamari or soy sauce, Lemon juice, Black Chia seeds, Olive oil & or coconut cream, S&P (Vogel's Herb salt is awesome!).
Fry on a low heat for a minute or two the sesame seeds, black chia seeds, ginger, cumin turmeric (freshly grated is great!), in a fry pan with oil. I use olive and coconut oil together. When the seeds are lightly toasted, remove from heat and add the other ingredients, flavouring it to your preferred taste.
While it is still warm pour it over a green salad such as one with lettuce, mushrooms, tomato, capsicum, green beans and parsley. Yum, yum , have a good one :)
2 large or 3 small beetroots, quartered and steamed until soft.
2 tbsp of olive oil
1 clove of garlic
Blend all ingredients. This is a small dip so simply double the amounts to make a larger one. A great variation is to add a small can (270ml) of coconut cream...mmmm...mmmm! We have had this pured over a salad as a lovely beetroot coconut dressing.
I was reading a summary of a book called 'Green For Life' http://www.healthbooksummaries.com/Browse.asp?Member=PDF and the author wrote about green smoothies... smoothies made with bananas and leafy greens. They sounded good so I made my own using silverbeet, parsley and mint from the garden. Here is the recipe that I came up with: (the muesli makes it more of a roughie than a smoothie). It may seem strange to have leafy greens in smoothies but the tast is awesome! I have been having this almost every day for the past two weeks. The fruit and mint give it a delicious sweet flavour. I have also made this with kale and avocado, hazelnuts and macadamias.
1 ripe banana
2 large silver beet (spinach) leaves
Handful of parsley
4 large mint leaves
2 tbsp (aprox) of fruit and nut muesli
1 heaped tsp of tahini
1 heaped tsp of coconut oil
A small handful of sunflower seeds
Oat milk
Blend all ingredients.
The first time we made this dessert we used macadamia nuts. They can be expensive so simply use whatever nuts you like.
INGREDIENTS
BASE:
Nuts - 1 - 1 ¼ Cup whole nuts.
Spelt flour (or other flour) - ½ - ¾ cup
Honey - 3 dessert spoons
Olive oil - 2 dessert spoons
Water
FILLING:
Avocados - 2
Coconut Cream - 2 x 270ml tins
METHOD
· Grind the nuts and combine the ingredients to make dough, adjusting the amount of water and flour as necessary.
· Roll out and press into bottom and sides of 20cm pie dish.
· Bake for 20 minutes at 180C or until done. (When the edges begin to brown)
· Whiz up avo’s and cream and pour onto the cooked base in the pie dish.
· Set in fridge.
Serving suggestions:
Serve with fruit of your choice
INGREDIENTS
BASE:
Dates - 3
Cashews (unsalted) - 1 cup
Dried apricots - 8
Pecans - ½ cup
Mixed nuts (unsalted) & raisins/sultanas - 1 cup
Sesame seeds - ¼ cup
Sunflower seeds - ¼ cup
Dried figs - 2
Drizzle of Olive oil
FILLING:
Coconut cream - 270 ml can
Bananas - 2 large
Honey - 1 tblsp
Natural sugar cane - 1 tblsp
TOPPING:
Fresh fruit slices ie; mango, strawberry or passionfruit.
Crushed almonds
Mint leaves.
METHOD
BASE:
· Process in blender, one cup at a time.
· Roll out and press into bottom and sides of a pie dish.
FILLING:
· Process ingredients for one minute.
· Pour onto base.
· Top with mango slices, strawberries or passionfruit.
· Garnish with mint leaves
· (optional) Sprinkle with chopped almonds
INGREDIENTS
Simple mousse (see recipe) - 1 Banana
Crushed nuts & seeds
Cinnamon
Golden syrup or honey
Optional ingredients:
Tahini
Peanut butter
Avocado
Mango slices
Cherries.
METHOD
Place the peeled banana in a shallow dish and layer on any ingredients that you like. Too easy
Variation:
If you choose not to make the mouse, you could replace it with coconut cream that has been left to set in the fridge.
INGREDIENTS
Tahini - 3 TBS
Honey or date/rice syrup - 3 TBS
Sunflower seeds -85g
Desiccated coconut - 55g
Wheat germ or bran - 30g
Raisins - 115g
Carob powder - 2 tsp
Nuts - ½ cup
Dried fruit - ½ cup
Sesame seeds - 1 tblsp
METHOD
· Mix the tahini and honey or syrup together.
· Grind the seeds and nuts and chop the larger fruit up into small pieces.
· Combine all the ingredients and mix well.
· Form a soft dough to be made into cylindrical rolls. You can adjust the consistency by adding more seeds/nuts, coconut or wheat germ if it is too soft (or carob powder depending on how rich you would like it) and tahini or honey if it is too dry.
· Roll the dough into two lengths and set it in the fridge. (You may need to wrap it in cling foil to help it stay together.)
· Cut into slices and serve.
An amazingly delicious dessert. The amounts of sugar may be varied according to taste.
INGREDIENTS
FILLING
6 Green apples
½ bunch rhubarb
1 tblsp raw sugar
Sultanas (optional)
Oil – ¾ cup
Honey 1 tblsp
TOPPING
250g Instant organic oats
1 tblsp Sunflower seeds
1 tblsp sesame seeds
½ cup desiccated coconut
1 tblsp honey (optional)
Method
· Chop rhubarb, place in 12” round baking dish. Sprinkle with sugar.
· Peel & slice apples, place on top of rhubarb
· Heat oil & honey over gentle heat until nearly boiling.
· Mix together oats, seeds, coconut and sugar.
· Pour in oil and honey and mix thoroughly
· Place mixture evenly over the apples in the baking dish
· Sultanas may be added to topping or placed in with fruit
· Bake in moderate oven for one hour or until topping browns.
Serving suggestions:
With coconut cream.
With avocado and walnuts or a mixture of all of the above.
INGREDIENTS
Iceberg lettuce
1 diced Cucumber
Endive
1 chopped Tomato
1 grated Carrot
1 diced Avocado
½ diced Red capsicum
¼ cup Sunflower seeds
1 diced Celery stick
Handful Alfalfa sprouts
Corn kernels off one cob
½ tsp herb salt
4 slices wholemeal bread
Dressing
1 cove garlic-crushed
Juice 1 lemon
2 tsps brown sugar
1 can coconut cream
Method
· Break iceberg lettuce and endive into small pieces.
· Toast bread and cut into cubes.
· Place into large salad bowl with remaining ingredients.
· Mix sauce ingredients together and toss through salad.
Variation:
Dress with the sweet mayo sauce (see recipe) instead.
Add cooked chickpeas, chopped snow peas.
Add sunflower seeds.
Serving suggestions:
Yummy on it’s own, with hot chips or put into a wrap.
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