Tuesday 13 December 2016

winter salad -fresh from the garden

winter salad - straight from my garden - easy to grow
the various herbs give the warmth we look for in the winter

handful of lettuce - pick a mixture of the outside leaves and a few new ones for sweetness
handful of kale -slice this thinly
handful of coriander - tear up
handful of parsley - tear up
sprigs of oregano
handful of baby spinach
sprigs of mint

add your favourite preserve - peppers, artichokes, sour cherrys
and if you like use some of the vinaigrette from their jar and toss all together

add chopped chick peas or smoked chicken

a dob of aioli or chilli salsa for that extra flavour.

yum, yum.


gut buster lunch in 90 seconds


1 avocado - soft and ripe
1 tomato - seeds removed
1/2 tsp of chopped crushed chilli (fresh if you prefer)
1 dessert spoon of chia seed
Squeeze of lemon

Throw all food into a zyliss chopper or use hand held wand and chop until its smashed 

Spoon mixture onto lettuce leaves. Roll up and eat. Scrumptious and quick.
 



Friday 9 December 2016

fresh beetroot/ginger coleslaw -




Beetroot/ginger coleslaw

1 medium beetroot - fresh uncooked
1 medium carrot
1 tbsp crushed ginger
3-4 slow roasted tomatoes - or semi dried
Squirt of lime juice
1 tbsp sesame oil
Soy sauce - low salt 
1/3 cabbage







Grate the beetroot and carrot
Mix in the ginger, chopped tomatoes, lime juice
Finely slice the cabbage
Combine the beetroot/carrot combo with the cabbage
Add the sesame oil
Add soy sauce to taste

Sprinkle with seeds trio or chopped nuts for texture

Serve
Very fresh and cleansing to eat.







tasty light spicy pulled pork and cous cous dinner for 2-3 people - original

Pork

choose 2 large pork chops - preferably non pen farmed (organic)
dash of oil
1 brown onion
2-4 cloves of garlic
1 tsp ras el hanout
2-3 cups of vegetable stock - campbells is great

heat the oil in an ovenproof casserole pot on a hot stove top
seer the pork chops until browned
remove from pot
put onions and garlic in the pot - cook until browned
return pork chops
add stock to cover chops
stir in the teaspoon of ras el hanout
bring to the boil
put pot into oven with the lid on - fan bake on 170C for 2 hours or until the meat falls of the bone 
shred or pull the meat apart discarding fat
spoon onion and vege juice onto pork and set aside to cool

cous-cous
 1 cup of cous cous - preferably larger Egyptian type
1 shallot, chopped very fine
1 clove crushed garlic
2 dried figs - chopped to small pieces - could use dates
1 tsp of ras el hanout
2 cups of water - add more if required

put all ingredients into a saucepan and boil until cous cous is tender, stirring frequently
rest for 3-4 minutes - cous cous should be fluffy

plate up couscous with a side of coleslaw, smashed avocado and a spoonful of hummus, top with the pork.

enjoy

rock melons - I grew them

my garden

Rock melon - sometimes referred to as Musk melon.

These grew surprisingly easily. In January I planted 2 plants as seedlings which I got the from the garden centre. I had successfully grown cucumbers in this patch for the last 2 summers and thought the melons might do well.Within a few weeks the plants were flowering. Unfortunately some of the flowers didn't develop into melons. I believe they weren't pollenated. Some did grow to very small melons but because the nights started to get cooler (below 15C) they didn't mature.


me holding the biggest melon


the cut melon, so yummy


luxury healthy hearty breakfast - original

Ingredients (for 1 bowlful/person)

2 dried figs
8 dried pitted dates
2 handfuls rolled oats - pure
25 grams tofu -or as you like
sprinkle of your favourite seed mix (chia, linseed, flaxseed etc)
yoghurt - unsweetened, low fat

Method

Chop the figs and dates into small pieces, add to saucepan with a small amount of water. Boil until partially soft. Add the rolled oats and top up the pot with water to cover. Boil until oats are soft and soaked up most of the water, add more water if needed.
At the last minute throw in your seed mix.
Serve into a bowl which has the tofu cut and spread across the bottom.
Pour over yoghurt to suit.

Eat and lick the bowl.