Saturday 27 February 2016

crusted vege frittata



In a pie dish spread around evenly-

1 red onion -sliced thin
1/2 leek - sliced thin
1 cup of grated daikon or turnip
Any other leftover veg from the fridge - I used some cooked potato 
2 slices of smoked salmon (100gms) cut into smaller pieces 
Capers - 1/4cup or as you like
Sprinkle shaved/grated parmesan - 1/4 cup or as you like

Mix in a bowl - 
4 eggs
3/4 cup milk - any type not sweet
1/2 cup of flour - any type
2 tsp paprika

Pour mixture over the veg in the pie dish
On the top place sliced tomatoes and another light sprinkle of parmesan cheese.

Bake in the oven on fanbake 195C for about 25 mins - you will see a crust forming around the sides and the top will be golden.

Cut and serve with lettuce or whatever salad.

You could use left over chicken or any meat you like.
And gherkins or pickles to suit.

Or with no meat perhaps some tofu or tempeh for a vegetarian dish.

Thursday 25 February 2016

wanna get ya oats in -but hate them plain? try this


For years I have tricked my family into eating oats. Yes plain rolled oats.
Nobody liked porridge in the mornings.
Nobody really like oaty cakes or biscuits.
So.....I tricked them.

When making a stew or curry that used minced meat - I'd replace 1/3 of the meat with rolled oats.
In a slow cooker of soup, I'd throw 3/4 cup of oats in.
Spaghetti Bolognese? again swap 1/3 of the meat for rolled oats.
In lasagne? same thing - 1/3 of the meat swapped for rolled oats.

Too easy.

Wednesday 24 February 2016

Roasted tomato lentil hummus

Roasted tomato lentil hummus

  • 2 cups water
  • 3/4 cup dried red lentils
  • 2or 3 medium garlic cloves, finely chopped
  • 3 tablespoons tahini
  • 1 cup of slow roasted tomatoes - need about 15 small tomatoes
  • 5 tablespoons olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper

  • Cut tomatoes in half, add small amount of coconut oil and slow roast at 160C for approx 40 mins in oven on fan bake.
  • Boil water in a saucepan, add lentils and simmer until almost all of the liquid has been absorbed, about 15 mins. Drain and let cool.
  • Place lentils, roasted tomatoes, garlic, and tahini in the food processor fitted with a blade attachment and pulse until lentils are broken up.
  • Add oil, lemon juice, salt, and pepper to taste, blend. Scrape down the sides of the bowl and blend for 30 seconds more or until smooth.



Refrigerate until cold - spread on whatever you like - YUM.

Monday 22 February 2016

curried chicken salad with warm coconut dressing

Mix 2 tbsp of your favourite curry powder with enough lemon or lime juice to make a nice paste - in a small container suitable for the fridge
Slice 1 whole chicken breast (organic) up and put in with the curry, turning over and over until coated. Place in fridge for 5mins to 1 hour (as it suits)

Prepare a salad 
Lettuce - handful per person
Grate and combine, equal quantities of raw daikon(chinese turnip), carrot and beetroot, ginger to taste
Cucumber sliced
Tomato sliced - 1 per person
Plate up for each person - spreading vege around the plate to look nice

Boil a small amount (allow 1/2 cup person) of edamame noodles or wild rice as you prefer
When ready - use 2 tbsp sesame oil in pan and cook chicken pieces
Serve noodles and chicken on top of the salad
With 200mls of coconut cream deglaze the pan you cooked the chicken in - when the cream is nicely coloured and bubbling pour over the chicken and salad.
Delicious
Serves 3-4 people.


Tuesday 16 February 2016

soy bean babies

soy bean babies - seem easy enough to grow - seeds are organic.



I'm keen to see these develop and then eat them. Also keen to know how easy it will be.

Monday 15 February 2016

Sunday 14 February 2016

my easy fig and date loaf - perfect with soy latte


easy fig and date loaf


1/2 cup chopped dried dates
3/4 cup chopped dried figs
Place in a bowl and pour over 1 cup boiling water
Add 1 tsp baking soda - stir - let sit while you prepare other ingredients

Beat 1 egg with 1/2 cup 100% unrefined cane sugar
Add flour - 1 cup of stoneground white, 1 cup of Einkorn flour - or wholemeal, or any other ancient grain flour you have
1 tsp baking powder
1 tbsp melted butter or coconut oil
2-3  tbsp chopped nuts and seeds - whatever you have


Combine all ingredients 
spoon into loaf tin - either buttered or lined with baking paper

Oven bake(fan bake) for approximately 40 mins at 180C.
Leave to cool, store in a airtight container overnight. The next day it is divine for eating.

Nutrition note-
Figs balance your acidic diet (meat, dairy, coffee, alcohol, refined foods = all highly acidic).
Dried figs are also very high in fibre, iron, calcium, and magnesium.

spicy wild rice and vege


1 cup of cooked wild rice
1 red onion or shallot
4-6 cloves of garlic - chopped
1 med tomato - chopped
1/2 chopped capsicum - fresh or bottled
Left over veg from the fridge - anything will do -  I used potato, kumera, pumpkin - about 2 cups 
1-2 teaspoon garam masala
1 teaspoon turmeric
1 tablespoon coriander pesto
1 tsp dulse flakes - or sea salt if you like


Saute onions and garlic.
Add all other ingredients.
Toss until spices are blended nicely
throw some fresh coriander on to serve



Looks great- serves 3 people- counts as 1 vege serving for the day -gets in dulse and tumeric



Thursday 11 February 2016

what to swap for a better bolognese

Spaghetti Bolognese - 
replace the spaghetti with wild rice, or 
Organic Edamame spaghetti
and the beef with lentils or dhal

Too easy.