Seafood pasta
Ingredients:
250g Pasta cooked al dente
300g Marinara and scallops
300ml Cream
300ml white wine
Zest of 1 lemon
Cheese
Stir fry seafood a few minutes and put aside.
Put wine in pan with remaining juices and cook until reduced 2/3
Add cream and zest and warm for a minute.
Mix with pasta cooked al dente.
Serve with parmasan cheese.
My version of Pepper Steak Pasta
Ingredients:
500g pasta
spoon of olive oil and butter for frying
450g of thick porterhouse
1/2 onion sliced thinly
ground pepper
3 garlic cloves
200g mushrooms (can ommit if not available)
200ml white wine
2 or 3 tsp wholegrain mustard
1 table spoon worcestershire sauce
1/2 cup beef stoc
1/2 cup double cream
2 tablespoons of chopped parsley
Cook pasta with a pinch of salt.
Toss in some olive oil, salt and generous amount of pepper then set aside.
Heat butter and olive oil and fry steak for a few minutes on each side then set aside.
Fry onion for 4 to 5 minutes or until soft.
Add garlic, mushrooms, wine, and lots of pepper and cook for another 2 or 3 minutes.
Add mustard, worcestershire sauce, stock and cream. Season with more salt and pepper and simmer for 2 minutes.
Thinly slice the steak.
Add steak, pasta and parsley to the sauce then toss to combine.
Serve with parmesan cheese.
Lemon Balm Pasta
Blend:
2 cups of lemon balm leaves
3 garlic cloves
1/2 cup of walnuts or mixed nuts
1 1/2 tablespoons of lemon juice
4 tablespoons olive oil
Pinch or two of salt
Mix into cooked pasta al dente
10 March 2014
Recipies: Non food recipes
Massage oil
1 tablespoon olive oil
1 g honey
Ylang ylang
Clove essential oil
1 tablespoon Macedamia oil
Pinch cocao
6
tablespoon coconut oil
1
tsp hemp oil1 tablespoon olive oil
1 g honey
Ylang ylang
Clove essential oil
1 tablespoon Macedamia oil
Pinch cocao
Recipes: Pastry and pizza
Basic Pastry
1 cup wholemeal spelt flour
1 teaspoon baking powder (or half)
125g butter, chopped
1/3 cup water
Mix together with hands. Add extra flour if too sticky.
Place in fridge in a ball for an hour or more.
Pizza Crust
1 ½ cups wholemeal spelt flour
1 cup greek yoghurt
Mix together then kneed to a non sticky consistency.
Push into a flat round, cover with plastic and leave to stand. This allows the yoghurt to break down the flours.
Squid Topped Pizza
Garlic Aoli:
Pinch of paprika
1 teaspoon water
1 large egg yolk
1 garlic clove, minced
2 teaspoons fresh lemon juice
3/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
salt
cayenne pepper
Topping:
6 ounces cleaned squid—tentacles halved, bodies sliced crosswise 1/2 inch thick
Freshly ground black pepper
Freshly just blended capsicum
1/2 small red onion, thinly sliced
1 large tomato, diced
1 teaspoon chopped marjoram
1 tablespoon chopped parsley
Pizza crust:
As per above recipe
Preheat the oven to 500°. Preheat a pizza stone. In a small bowl,mix the paprika with the water.
In a blender or bowl, beat the egg yolk with the garlic and 1 teaspoon of the lemon juice. Gradually add the 3/4 cup of olive oil, beating constantly, until very thick. Stir in the remaining 1 teaspoon of lemon juice and the paprika and season the aioli with salt and cayenne.
In a frying pan, heat the remaining 1 tablespoon of olive oil until shimmering. Add the squid, season with salt and black pepper and cook over high heat until just starting to whiten, 30 seconds. Transfer to a plate.
Brush the pizza round with olive oil and sprinkle with crushed red pepper, salt and black pepper. Scatter the onion slices over the round and top with the squid, tomato and marjoram.
Slide the pizza onto the hot stone and bake for about 5 minutes, until the bottom is crisp. Transfer the pizza to a work surface and drizzle with 3 tablespoons of the aioli. Reserve the remaining aioli for another use. Garnish with parsley.
The aioli can be refrigerated for up to 2 days
1 cup wholemeal spelt flour
1 teaspoon baking powder (or half)
125g butter, chopped
1/3 cup water
Mix together with hands. Add extra flour if too sticky.
Place in fridge in a ball for an hour or more.
Pizza Crust
1 ½ cups wholemeal spelt flour
1 cup greek yoghurt
Mix together then kneed to a non sticky consistency.
Push into a flat round, cover with plastic and leave to stand. This allows the yoghurt to break down the flours.
Squid Topped Pizza
Garlic Aoli:
Pinch of paprika
1 teaspoon water
1 large egg yolk
1 garlic clove, minced
2 teaspoons fresh lemon juice
3/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
salt
cayenne pepper
Topping:
6 ounces cleaned squid—tentacles halved, bodies sliced crosswise 1/2 inch thick
Freshly ground black pepper
Freshly just blended capsicum
1/2 small red onion, thinly sliced
1 large tomato, diced
1 teaspoon chopped marjoram
1 tablespoon chopped parsley
Pizza crust:
As per above recipe
Preheat the oven to 500°. Preheat a pizza stone. In a small bowl,mix the paprika with the water.
In a blender or bowl, beat the egg yolk with the garlic and 1 teaspoon of the lemon juice. Gradually add the 3/4 cup of olive oil, beating constantly, until very thick. Stir in the remaining 1 teaspoon of lemon juice and the paprika and season the aioli with salt and cayenne.
In a frying pan, heat the remaining 1 tablespoon of olive oil until shimmering. Add the squid, season with salt and black pepper and cook over high heat until just starting to whiten, 30 seconds. Transfer to a plate.
Brush the pizza round with olive oil and sprinkle with crushed red pepper, salt and black pepper. Scatter the onion slices over the round and top with the squid, tomato and marjoram.
Slide the pizza onto the hot stone and bake for about 5 minutes, until the bottom is crisp. Transfer the pizza to a work surface and drizzle with 3 tablespoons of the aioli. Reserve the remaining aioli for another use. Garnish with parsley.
The aioli can be refrigerated for up to 2 days
27 January 2014
Daily choices
Cereals
- Yoghurt with chia seeds and oatmeal, flax
- Oats (soluble fiber)
Smoothies
- Green smoothie with apple, banana, ginger, lemongrass, turmeric, mint
- Protein smoothie with coconut milk, egg or protein, nutmeg, clove, cinnamon
- Fruit smoothie with kefir, lemon, fruit, nigella sativa
- Chocolate smoothie = protein smoothie + cocao + cream
Drinks;
- Coconuts (hydration)
- Sugar cane juice (low GI)
- Lemongrass in warm water (cancer)
- Lemon myrtle in warm water (cancer)
- Peppermint tea (stomach upset and diarrhea)
- Ginger tea (same as peppermint tea)
Supplements
- Green lipped mussel
- Digestive enzymes
- Telomere treatment
Boosters
- Bee pollen
- Royal jelly
- Molasses
- Psyllium
Snacks (high soluble fiber for colon health):
- Apple without peel
- Pear without peel
- Bananas
- Oranges
- Dried Prunes
- Raisins
- Peanuts, almonds (high calorie)
- Carrots
- Cheese
- Baked Potato
- Baked sweet potato
- Chocolate
- Sandwich with peanut butter (high calorie)
- Sandwich with tuna and avocado
- Berries
Lunch and dinner meat dishes:
- Roasted chicken rubbed with butter and pepper and lemon zest, stuffed with lemon, salt, pepper, herbs such as rosemary and thyme
- Pasta with basil pesto or lemon balm pesto
- Boiled egg with organic mayo and mustard powder
- Steam fish (rub inside and out with salt and pepper, stuff and top with galangal, steam. serve with sauce of 60ml spy sauce, 1 tbsp rice wine, 1 tbsp water)
Lunch and dinner side dishes:
- Baked potato with chives and sour cream
- Baked potato (diced, semi-boiled and 'roughed up', buttered and roasted. salt once finished)
- Baked sweet potato (as per baked potato)
- Cheese
- Peas and mashed potato
- Steamed veges (from frozen or fresh)
- Kale or other green boiled / fried / steamed and drizzled in sesame oil and soy sauce
- Lentils
- Bittergourd (cut off ends, and core it, boil in 1tsp salt water until starting to soften, drain. Fry fennel seeds for 2min, add onions until soft, add garlic for 2 minutes, add tomatos until pulpy, add tomato sauce, turmeric, red chilli, coriander, cumin powder, salt to taste. Fry for another 10 minutes then allow to cool. Fill the bitter gourd melons, tie up to stop coming out and fry each side)
Raw sides:
- Carrot
- Cucumber julienned
-
Quick sauces:
- Bottle oil with veges such as chili or orange slices - use on salads
- Yoghurt with chia seeds and oatmeal, flax
- Oats (soluble fiber)
Smoothies
- Green smoothie with apple, banana, ginger, lemongrass, turmeric, mint
- Protein smoothie with coconut milk, egg or protein, nutmeg, clove, cinnamon
- Fruit smoothie with kefir, lemon, fruit, nigella sativa
- Chocolate smoothie = protein smoothie + cocao + cream
Drinks;
- Coconuts (hydration)
- Sugar cane juice (low GI)
- Lemongrass in warm water (cancer)
- Lemon myrtle in warm water (cancer)
- Peppermint tea (stomach upset and diarrhea)
- Ginger tea (same as peppermint tea)
Supplements
- Green lipped mussel
- Digestive enzymes
- Telomere treatment
Boosters
- Bee pollen
- Royal jelly
- Molasses
- Psyllium
Snacks (high soluble fiber for colon health):
- Apple without peel
- Pear without peel
- Bananas
- Oranges
- Dried Prunes
- Raisins
- Peanuts, almonds (high calorie)
- Carrots
- Cheese
- Baked Potato
- Baked sweet potato
- Chocolate
- Sandwich with peanut butter (high calorie)
- Sandwich with tuna and avocado
- Berries
Lunch and dinner meat dishes:
- Roasted chicken rubbed with butter and pepper and lemon zest, stuffed with lemon, salt, pepper, herbs such as rosemary and thyme
- Pasta with basil pesto or lemon balm pesto
- Boiled egg with organic mayo and mustard powder
- Steam fish (rub inside and out with salt and pepper, stuff and top with galangal, steam. serve with sauce of 60ml spy sauce, 1 tbsp rice wine, 1 tbsp water)
Lunch and dinner side dishes:
- Baked potato with chives and sour cream
- Baked potato (diced, semi-boiled and 'roughed up', buttered and roasted. salt once finished)
- Baked sweet potato (as per baked potato)
- Cheese
- Peas and mashed potato
- Steamed veges (from frozen or fresh)
- Kale or other green boiled / fried / steamed and drizzled in sesame oil and soy sauce
- Lentils
- Bittergourd (cut off ends, and core it, boil in 1tsp salt water until starting to soften, drain. Fry fennel seeds for 2min, add onions until soft, add garlic for 2 minutes, add tomatos until pulpy, add tomato sauce, turmeric, red chilli, coriander, cumin powder, salt to taste. Fry for another 10 minutes then allow to cool. Fill the bitter gourd melons, tie up to stop coming out and fry each side)
Raw sides:
- Carrot
- Cucumber julienned
-
Quick sauces:
- Bottle oil with veges such as chili or orange slices - use on salads
23 January 2014
Remedies: Cancer
Introduction
These are some of my thoughts on the topic of cancer.
Resources
A great book that discusses the different alternate therapies available is "Outsmart your cancer". I recommend reading of this book which discusses many absolutely amazing and proven theories on how cancer is formed and also many of the therapies that can be used to beat your cancer.
A couple of the more interesting therapies that are available in Australia are Laetrile (Vitamin B17) - see http://www.b17.com.au/default.asp.
Citrol
It has been shown in studies that a small amount of Citrol can cause cancer cell death in a test tube. Some of the more familiar plants that contain high levels of Citrol are lemon grass and lemon myrtle (Backhousia citriodora). I have read that taking 8 glasses of hot water with fresh lemon grass each day that you take radiation and chemo can assist. But I would say it can work anyway. Lemon myrtle has also shown promise in causing cell death. It of course contains 98% Citrol.
Syzygium anisatum
This is an Australian rain forest tree also known as Australian Aniseed tree. It has also shown promise in eliminating cancer cells. It has flavours of licorice and aniseed. You can buy it in herbal tea form.
The Tasmania pepper leaf (Tasmannia lanceolata) can also kill cancer cells.
Reishi Mushroom
Reishi mushrooms have been shown to have great promise in fighting cancer by strengthening the immune system. There is also an extract of Reishi mushroom called Triterpene that is the major component of reishi that has this effect. Triterpene is available from www.therawfoodworld.com.
Some things thought to prevent cancer
- Turmeric
- Ginger
- Green tea extract (EGCG)
- Vitamin D3
- Pomegranate extract (for prostate health)
These are some of my thoughts on the topic of cancer.
Resources
A great book that discusses the different alternate therapies available is "Outsmart your cancer". I recommend reading of this book which discusses many absolutely amazing and proven theories on how cancer is formed and also many of the therapies that can be used to beat your cancer.
A couple of the more interesting therapies that are available in Australia are Laetrile (Vitamin B17) - see http://www.b17.com.au/default.asp.
Citrol
It has been shown in studies that a small amount of Citrol can cause cancer cell death in a test tube. Some of the more familiar plants that contain high levels of Citrol are lemon grass and lemon myrtle (Backhousia citriodora). I have read that taking 8 glasses of hot water with fresh lemon grass each day that you take radiation and chemo can assist. But I would say it can work anyway. Lemon myrtle has also shown promise in causing cell death. It of course contains 98% Citrol.
Syzygium anisatum
This is an Australian rain forest tree also known as Australian Aniseed tree. It has also shown promise in eliminating cancer cells. It has flavours of licorice and aniseed. You can buy it in herbal tea form.
The Tasmania pepper leaf (Tasmannia lanceolata) can also kill cancer cells.
Reishi Mushroom
Reishi mushrooms have been shown to have great promise in fighting cancer by strengthening the immune system. There is also an extract of Reishi mushroom called Triterpene that is the major component of reishi that has this effect. Triterpene is available from www.therawfoodworld.com.
Some things thought to prevent cancer
- Turmeric
- Ginger
- Green tea extract (EGCG)
- Vitamin D3
- Pomegranate extract (for prostate health)
20 December 2013
Recipes: Desserts, pancakes, smoothies and yummies
Raw Chocolate Cake
http://www.powersuperfoods.com.au/raw-chocolate-pie.html
Choc Chia Brownies
http://www.powersuperfoods.com.au/recipes/cacao/choc-chia-brownies.html/
Raw choc superfood brownies
http://www.powersuperfoods.com.au/recipes/cacao/raw-chocolate-superfood-brownie.html/
Chocolate Beetroot cake
100g cocao powder
230g whole spelt flour
baking soda to make into self-raising
1/2 cup coconut palm sugar
100g dark chocolate
125g unsalted butter
250g cooked beetroot, peeled and processed
3 large eggs
Preheat oven to 180 degrees celcius
Butter and flour a 18cm round cake tin
Sift flour and cocao and stir in sugar
melt chocolate and butter in a pot over boiling water.
Add beetroot and eggs and mix together
Add this to the dry ingredients and mix well.
Pour into the prepared cake tin and cook for 50 minutes or until a skewer comes out clean.
Cool for 10 minutes.
Serve with custard or heavy cream.
Chocolate buttons
1 Tbsp coconut oil
2 Tsp cocao powder
2 Tbsp Chia seeds
2 Tsp coconut nectar
2 Tsp mixed seeds
Pnch of pink salt
Melt coconut oil, pour into a bowl and mix with all other ingredients. Spoon into moulds. Keep in fridge for a week.
Late night snacks
Mix cottage cheese, cocao, peanut butter and protein powder.
Eat.
Raspberry popsicle
Mash raspberries in greek yoghurt.
Freeze.
Strawberry icecream
chop two ripe bananas
chop 1 cup strawberries
Freeze.
Blend until the consistency of icecream.
No bake choc peanut cookies
2 and 1/2 cups rolled oats
1/3 cup peanut butter
3 Tbsp honey
1/2 cup dark chocolate or choc chips - unsweetened
Melt chocolate. Mix everything together and press into mini muffin trays.
Keep in fridge.
Chocolate Chip Protein Cookies
• 1 1/2 cup rolled oats
• 1/2 cup protein powder (chocolate or vanilla)
• 6 tbsp coconut oil
• 1 egg
• 1/3 cup baking Stevia (all natural sweetener)
• 1 tsp baking soda
• 1/3 cup chocolate chips
Chia Dessert
2 table spoons of chia seeds
1 cup of coconut milk or cream
blended fruit such as mango
Mix together and store in fridge. Makes a good breakfast or snack or even lunch.
Banana Pancakes
1 mashed banana
2 large eggs
Pinch of sea salt
Wholemeal spelt flour to consistency
Milk to consistency
Add cinnamon or berries if desired
Note: without some flour and milk, it may stick to a cast iron pan.
Mix all ingredients together but do not overstir, folding the milk in last with a wooden spoon.
Rub base of a cast iron pan well with olive oil and/or butter. Rub with a little butter. Put on medium heat for a few minutes.
Scoop bits of batter into the pan and flip when bubbles start appearing. There should be no need to add additional butter to the pan between pancakes.
Top with maple syrup, bananas and caramel sauce, butter and jam, jam and cream, or top with durian and cream.
Oat pancakes
1 cup oats, blended into flour.
1 large egg.
1 tablespoon flax blended into flour, mixed with 3 tablespoons milk and left to thicken a while.
1 pinch salt
Coconut milk to consistency
Mix together and cook like pancakes.
Caramel Sauce (for pancakes or anything else)
100g double cream
2oz butter
2 tablespoons organic coconut palm sugar
Cook all ingredients in a saucepan on low heat. Stir every now and them. Once the mixture starts foaming it is ready to serve.
Note: Coconut palm sugar is reportedly a low GI of 35! This goes well with pancakes and bananas.
Note: Toss with some banana to make a delicious dessert.
Mango Sauce for Pancakes
Ingredients:
One medium mango, peeled, pitted and finely chopped
One small jalapeno Chile, cored, seeded and minced
1 tablespoon minced chives
1/8 teaspoon salt
1/2 teaspoon honey
In a bowl, stir together mango, jalapeno, chives, salt and honey. Set aside for flavors to blend. Recipe makes about one cup of sauce.
Butter Bananas
1 banana
1 large tablespoon butter
Melt butter in pan on low heat.
Add slices of banana.
Stir every couple of minutes.
Once butter starts bubbling a little while, take off heat and serve.
Date Cake
Note: I LOVE this one!
Ingredients:
1 large mashed banana
1/4 cup butter (softened)
2 eggs
1 teaspoon vanilla extract
3/4 cup water
2 cup almond meal
1/2 tsp baking soda
1 tspn baking powder
1 cup chopped dates
Topping:
1/3 cup chopped dates
1/3 cup chopped walnuts
1/3 cup flaked coconut
Preheat over to 200C.
Line a pan with baking paper and grease with coconut oil.
Beat together mashed bananas and butter until creamy.
Add eggs, vanilla extract and water; beat.
Add almond meal, baking soda and baking powder; beat well.
Stir in chopped dates.
Spoon batter into the baking pan.
Combine topping ingredients and sprinkle over top.
Bake for 25 - 30 minutes testing with a skewer to see if it is ready.
My Greek Yoghurt and Lemon Loaf
Ingredients:
125g soft butter
2 tablespoons honey
1 large lemon, rind grated finely.
2 eggs, separated
1 cup greek style yoghurt
1 tablespoon milk
2 cups wholemeal spelt or kamut flour
3 level teaspoons baking soda with 1 teaspoon baking powder
1/2 cup almond meal (can replace some with coconut flour)
Preheat oven to 180 degrees celcius
Line a 20 x 10cm tray with baking paper.
Cream butter, honey and lemon rind with electric blender
Add egg yolks one at a time, beating well each time.
Mix the yoghurt and milk together.
Combine the flour, baking soda/powder and almond meal in a bowl, sifting several times and stiring to combine thouroughly.
Fold flour into the butter mixture
Fold yoghurt and milk into the butter mixture
Beat egg whites with electric beater until peaks form
Stir one quarter on egg whites into the mixture
Slowly fold in the rest of the egg whites.
Spoon into he baking dish and cook on 160 degrees celcuis for 1 hour 10 minutes. Use a skewer to ensure it is cooked through.
Blackberry Blueberry Jam
Ingredients:
1 cup frozen blueberries
1 cup frozen blackberries
2 dessert spoons of chia seeds
2 dessert spoons of honey
2 desert spoons of coconut palm sugar
Blend in a blender until pureed, scoop into a jar, and keep in the fridge. For more sweetness, another dessert spoon of honey can be added. Yum!
Store in the fridge!
Strawberry Cheese Cake
Ingredients:
200g cream cheese
2 tablespoons xylatol
1 teaspoon vanilla
100 - 150ml double cream
300g strawberries plus extra for garnish
1 tablespoon xylatol
Beat the cream cheese, xylatol, vanilla.
Beat the cream until just thickens
Mix all together well.
Spread out on a glass tray.
Purée the strawberries.
Push through a sieve onto the cheesecake base and spread evenly.
Garnish with strawberries.
Put in fridge overnight.
Serve.
VARIATIONS
Lemon- blend in juice and rind of a lemon instead of vanilla
Raspberry - replace strawberries B
lueberry - replace strawberries
Passionfruit - sieve several passionfruit for sauce. Top cheesecake with slices of mango then sauce.
Banana Bread
Ingredients:
2 cups whole spelt flour
2 cups of mashed bananas
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 cup chopped dates
2 tbsp flax seed powder with 6 tbsp water
1 tablespoon seseme seeds.
Preheat oven to 150 degrees celcius
Mix flax with water
Mash banana
In a big bowl add the flour with baking soda, baking powder, salt, cinnamon and mix well. now add the chopped dates and stir together. Add the mashed banana and flax seed powder mixed with water and stir till it’s combined. It’ll be a hard dough but don’t be tempted to add any more water. do not over mix. Just stir till it forms a hard dough.
Fold this into a greased loaf pan and sprinkle sesame seeds on top.
Bake for 50 to 60 mins till it’s well risen, crusty and golden on the outside. A toothpick inserted right in the center has to come out clean and that’s when the loaf is cooked.
Let the bread cool down completely. It’ll be sticky and hard to cut into when it’s still hot.
Apple raspberry and quince stew
Ingredients:
2 apples
Handful of frozen raspberries
1 quince
handful of raisins
tspn Cinnamon
tspn vanilla essence
1/4 cup water
Doublecream to serve.
Peel the two apples and chop into small pieces. You could also grate them.
Chop the quince into smallish pieces.
Put apples, quinces, and water into a saucepan and cook on low heat until softening.
Add cinnamon, raisins and vanilla essence then cook another 15 minutes or until a satisfactory texture.
Add frozen rasberries.
Stir for a couple of minutes until raspberries are combines, then serve with cream.
Simple Pie Crust
2 cups wholemeal spelt flour (can include almond meal, mesquite flour, chia seed, buckwheat, etc)
1/4 cup raisins (or dates)
1 or 2 tablespoons honey (or 1/4 cup of coconut sugar)
1 teaspoon cinnamon
1/4 teaspoon salt
Blend all ingrendients until sticky. Push into a pie tin.
Can also add a bit of maca and / or mesquite
Caramel Apple Pie
Crust:
3 cups almond meal
3 tablespoons honey
2 tablespoons coconut oil
1/4 teaspoon salt
1/4 teaspoon cinnamon
3 apples
Filling:
1/4 cup fresh dates, pitted
2 tablespoons lucuma powder
2 tablespoons almond butter
2 tablespoons coconut oil
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1/4 cup water
Mix crust ingredients with hands and push into small pie tin.
Set 2 or 3 layers of apple slices inside the crust.
Blend the filling incredients. Pour over top. Put in fridge to set.
Nut based Muffins
Ingredients:
4 tbsp butter or coconut oil (or a mix)
1/4 cup cocao butter
3 or 4 eggs
4 tbps honey
700g nuts
1 tsp baking soda
1 tbsp vanilla extract
Any additional flavours.
e.g. coffee powder in and sprinkled on muffins, with cocao powder
e.g. chopped dates
e.g. chopped mixed berries
e.g. banana
Blennd nuts until turning to butter.
Melt cocao butter.
Blend all ingredients in a blender.
Nut Muffins - my version
Ingredients:
2 dessert spoon coconut oil
2 oz butter
1/4 cup cocao butter
2 desert spoon cocao powder
1 small piece chocolate
2 dessert spoon ya kun
4 700g free range eggs
1 tsp baking soda
1 tsp vanilla bean powder or extract
2 cups nuts processed to cream
4 dessert spoons honey
Melt butter coconut oil and cocao butter in saucepan (should make about 1 cup of liquid).
Turn off heat and mix in vanilla bean.
Put all ingredients in blender and process.
Put into muffin paper holders and cook at 160 degrees celcius for 40 minutes.
Instead of cocao and coffee, try banana or chopped dates or berries, or just plain.
Strawberry Mango Lassie
2 small bananas
8 spoons natural yoghurt or milk keffir
1/4 cup milk
1 cup frozen mango, strawberries, or blueberries (your choice)
1/4 of a lemon including the peel.
Blend all ingredients except yoghurt until mixed, about 20 seconds.
Add yoghurt and pulse several times.
Taro with Sticky Black Rice Pudding
http://tankitchen-dessert.blogspot.com.au/2009/06/taro-in-black-sticky-rice-pudding-khao.html
Icecream with Maple Syrup and Pecans
4 frozen bananas
3 tblspoons maple syrup
1/4 cup chopped pecan nuts
Process bananas
Add maple syrup and a little salt if preferred
Process until smooth
Stir in chopped pecans.
Serve
Pumpkin Pie
Crust
1 1/4 cups all-purpose flour, plus extra for rolling
1/2 teaspoon salt
1/2 teaspoon coconut palm sugar or mesquite pod powder (more if for a sweet recipe)
250g unsalted butter
3 to 4 Tbsp very cold water
Cut butter into small cubes and freeze 15 minutes (to get a flaky crust)
Pulse flour salt and sugar in blender
Add half the butter cubes and pulse 8 times
Add the rest and pulse 8 times to make a coarse meal
Add a few table spoons cold water and pulse a few times. Add a table spoon at a time and pulse until it *just* clumps.
Put on a board and press the heel of your hand into the dough 5 or 6 times (fraisage)
Work the dough only enough for it to hold together.
Sprinkle the disc of dough with flour and wrap in plastic. Put in fridge for an hour (minimum).
Take out of fridge and let sit for 5 minutes.
Sprinkle some more flour and roll into a circle to a thickness of about 3mm.
Place in a pie tin and press down to line.
Filling
2 cups of pumpkin pulp (cut small pumpkin in half and roast - open side down - until soft. Or steam until soft)
300ml cup double cream
1/4 cup coconut palm sugar
1/2 teaspoon salt
2 eggs plus the yolk of a third egg
2 teaspoons of cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamon
1/2 teaspoon of lemon zest
Mix sugar , salt, spices, lemon zest.
Beat eggs and add.
Stir in pumpkin puree
Bake at 220 celcius for 15 minutes
Bake at 175 celcius for 45 minutes or until skewer comes out clean
Cool on wire rack for 2 hours
Serve with cream.
Banana Frothie
1 banana
1 cup milk
1 tablespoon cream
Variation: Add a couple of cashews, tblspn whey protein isolate, and a couple of drops of vanilla.
Strawberry Banana Frothie
2 bananas
1 cup milk
1 strawberry
1 tablespoon cream
Choc Berry Banana Smoothie
A banana
200g mixed frozen berries
Tablespoon raw cocao
Milk or rice milk
Banana Berry Smoothie
200g frozen blueberries
2 TBLSPN Pure whey protein powder
Half banana
Quarter cup milk
2 TBLSPN cream
Chocolate and Walnut Shake
1 apple
2 bananas
1/2 cup walnuts
1 cup milk
1/2 tablespoon cocao powder
1 teaspoon almond essense
Green Smoothie
1 or more of the following fruits:
Banana
Apple
1 or more of the following herbs:
Celery
Parsley
Mint
Coriander
Ginger
1 or more of the following colored vegetables:
Garlic
Carrot
Egg plant
Purple cabbage
1 or more of the following green vegetables:
Asparagus
Spinach (Chinese, English, etc)
Lettuce
Bok Choy
Silver beet
1 or more of the super foods
Spirulina and Chlorella
Wheat grass
Banana Mint smoothie
2 bananas
Half cup of organic milk
A sprig of mint
Quinoa Pudding
Ingredients:
1 cup quinoa
2 cups water
3-4 stewed apples (boil apples in water for 20 minutes or until soft)
1 cup sultanas
1 tablespoon lemon juice
2 teaspoon cinnamon
Pinch of sea salt
1 teaspoon vanilla extract
Optional: nutmeg, ground cloves, light silken tofu, coconut milk, maple syrup
Rinse quinoa then place in a saucepan with the water. Boil and allow to simmer until the quinoa is soft and all water has been absorbed.
Mix in the rest of the ingredients except the vanilla extract and cook a further 15 minutes. Stir in the vanilla extract and serve warm.
Fruit Salad Muffins
Makes approx.12 muffins.
Ingredients:
2 cups of self raising flour (wholemeal)
Aluminium free bicarbonate soda
1 egg
1 cup natural yoghurt
1 tbspn honey
1/2 cup milk
2 mashed baanas
1/2 cup finely chopped strawberies
6 large oranges
Pre-heat oven to 180 degrees.
Lightly grease large muffin tin.
Slice oranges in half and squeeze juice. Retain juice for another recipe and ensure all the pulp is removed and pith just remaining.
Place orange halves in muffin trays…these are your cake paper cases!
Sift flower in a bowl.
Mix together the egg, honey, yoghurt and milk and add to the flower mix, stirring until just combined.
Stir through the mashed bananas and chopped strawberries.
Spoon into the orange halves until the orange halves are half full
Cook for 20 minutes.
Note: they can get a little soft if cooking in the oranges. You can also use standard cupcake moulds. They dont rise much. It might be a good idea to add some orange zest as well. Cooking for a bit longer than 20 minutes is sometimes required.
Taro and Coconut
Peel Taro.
Cut Taro in pieces and boil until it starts to fall apart.
Wash in water to remove any residue toxins.
Mix 1 tin of coconut crean with a small finely chopped onion and a teaspoon of salt.
Add all pieces of taro and boil for a few minutes.
Serve with maple syrup.
Flourless Chocolate Cake
Introduction
I have not tried this recipe and have no idea where it came from, but it looks nice, and contains maple syrup instead of highly refined white sugar. It also contains almond meal instead of flour. It may not be something you will take for health, but it is certainly far less UN-healthy than a standard cake.
Ingredients
2 whole oranges
1 cup pure organic maple syrup
6 organic eggs
pinch sea salt
4 cups ground almonds
1 cup good quality dark cocar powder (preferably organic)
1 teaspoon cinnamon
Instructions
Steam oranges for 30-40 minutes until soft. Allow to cool then chop them up and place in food processor.
Process until smooth along with maple syrup and salt, then add eggs and process again. Pour the mixture into a bowl and fold in the almonds, cocao and cinnamon. Spoon into a baking tin lined with grease proof paper, or buttered muffin containers and bake for about 50-60 minutes in moderate 175C oven until cooked through.
Test with skewer to check. The cake should be moist. Remove from oven and cool completely before removing from tin. Store 1 week covered in fridge.
Coconut Macadamia Squares
Mix some melted coconut with toasted coconut flakes and macadamia nuts. Freeze for half an hour and serve. You can also try adding some peppermint oil or saltanas.
Oat and Carrot Cookies
Ingredients:
1.5 cups almond meal
1 cup raw oats, soaked at least 1 hour
1 cup dates, pitted and chopped
1 cut grated carrot
2 tsp cinnamon
1 tsp nutmeg
Optional: add ginger instead or in addition to cinnamon
Process all ingredients in a blender until it becomes a dough.
Scoop small amounts onto coconut oil greased baking paper on a baking tray.
Either dehydrate at 115 for 6-8 hours or for 40 minutes at 200C.
Choc Honey Nut Bar
Large handful of Almonds
Large handful of pitted dates
Tablespoon honey + pollen
Teaspoon coconut oil
Tablespoon cocao
Tablespoon chia seeds (soaked in ¼ cup water for 5 minutes)
5 drops of vanilla
Tablespoon whey protein
Almond and Date bar
Half cup almonds
Half cup pitted dates
Tablespoon honey
2-3 tablespoons soaked chia seeds (socked in water for 5 minutes)
Pecan and date truffles
Blend 1/2 cup pecan nuts with 2/3 cup pitted dates.
Roll into balls and cover with coconut.
Almond and Date Bar
2/3 cup dates
1/2 cup slivered almonds
Blend dates until a paste. Add slivered almonds and blend a little while. When you finish, roll into logs which will contain crunchy pieces of almond.
Cashew and Date bar
1/2 cup dates
1/3 cup cashews
2 tablespoons pure whey protein isolate
Blend ingredients until smooth.
Seed and Nut bar
200g almonds
50g white chia seeds
100g dates
A couple of dried figs (optional)
A spoonful of raw honey and/or pollen
Orange Almond Balls
1 cup almonds
1/2 cup dates
2 tspn grated orange rind
1 tspn cardamon
2 tspn honey
Shredded Coconut for rolling.
Instead of orange rind, blend in a few cherries, a tblspn of coconut, and a tablespoon of cocao.
Fudge Balls
1/2 cup iranian dates
1/2 cup cashews
Teaspoon of honey (I use the one that has honeycomb in it!)
2 tablespoons dessicated coconut
Teaspoon raw virgin coconut oil
Teaspoon pure whey protein
You could potentially leave out any of the three last ingredients if you didnt happen to have them in the cupboard.
Spicy Nut Balls
Blend 2 cups of walnuts, 1/4 cup dates, 1/2 cup dried apricots, 2 teaspoons vanilla extract, 2 tspn ground cinnamon, 1 tspn groun cardamon, 1/2 teaspoon salt. Roll into balls and place in fridge to cool.
No nut balls for school
3/4 cup tahini
1 teaspoon ceylon cinnamon
2 tablespoons of cocao
2 tablespoons of LSA or almond meal
1 tablespoon of chia seeds
1 tablespoon of honey
Handful of berries or sunflower seeds
Shredded or desicated coconut
Mix everything except for the coconut and roll into balls. Cover in coconut and put into fridge to harden.
Banana Bread and Butter Pudding
4 slices of wholemeal bread, quartered and crust removed
1 tbsp butter
3 tbsp sultanas
3 tbsp currants
1 banana, sliced (sweet but not over ripe)
1 tbsp coconut palm sugar
1 tsp vanilla extract
1 egg
1 cup milk
Put egg milk and vanilla in a bowl and blend together.
Butter one side of each piece of bread.
Butter a small baking dish.
Place half of the bread to cover the bottom of the dish
Sprinkle banana sultanas and currents over.
Pour half of the milk mixture across the top.
Repeat once more, using the rest of the bread, banana, sultanana, currents, milk mixture.
Sprinkle palm sugar on top if required.
Press the bread down and place in the fridge for half an hour to soak in.
Cook in a 180 degree celcius oven for 40 minutes or when it looks cooked.
Serve with cream and eat straight away.
Raw lemon cheesecake
http://www.rawfoodrecipes.com/recipes/raw-lemon-cheesecake.html
Cookies (moist)
2 cups whole spelt flour
1 tsp baking soda
3/4 tsp sea salt
190g butter
1 cup coconut palm sugar
1 egg
1 Tbsp vanilla
1 1/2 cups choc chips (if you want)
If you add choc chips or other moist filling then also include 1 Tbsp corn flour with the normal flour
Lightly butter then line a tray with baking paper.
Mix flour, soda, salt together.
Cream butter and sugar with hands.
Add egg and vanilla and mix in.
Add flour and mix in.
Put dough in fridge to chill
Roll out and use cookie cutter to make cookies.
Put onto tray and cook for 10 to 15 minutes.
The cookies should start to look slightly golden.
Icing: Stiffly beat whipping cream and add a little peppermint or vanilla extract.
http://www.powersuperfoods.com.au/raw-chocolate-pie.html
Choc Chia Brownies
http://www.powersuperfoods.com.au/recipes/cacao/choc-chia-brownies.html/
Raw choc superfood brownies
http://www.powersuperfoods.com.au/recipes/cacao/raw-chocolate-superfood-brownie.html/
Chocolate Beetroot cake
100g cocao powder
230g whole spelt flour
baking soda to make into self-raising
1/2 cup coconut palm sugar
100g dark chocolate
125g unsalted butter
250g cooked beetroot, peeled and processed
3 large eggs
Preheat oven to 180 degrees celcius
Butter and flour a 18cm round cake tin
Sift flour and cocao and stir in sugar
melt chocolate and butter in a pot over boiling water.
Add beetroot and eggs and mix together
Add this to the dry ingredients and mix well.
Pour into the prepared cake tin and cook for 50 minutes or until a skewer comes out clean.
Cool for 10 minutes.
Serve with custard or heavy cream.
Chocolate buttons
1 Tbsp coconut oil
2 Tsp cocao powder
2 Tbsp Chia seeds
2 Tsp coconut nectar
2 Tsp mixed seeds
Pnch of pink salt
Melt coconut oil, pour into a bowl and mix with all other ingredients. Spoon into moulds. Keep in fridge for a week.
Late night snacks
Mix cottage cheese, cocao, peanut butter and protein powder.
Eat.
Raspberry popsicle
Mash raspberries in greek yoghurt.
Freeze.
Strawberry icecream
chop two ripe bananas
chop 1 cup strawberries
Freeze.
Blend until the consistency of icecream.
No bake choc peanut cookies
2 and 1/2 cups rolled oats
1/3 cup peanut butter
3 Tbsp honey
1/2 cup dark chocolate or choc chips - unsweetened
Melt chocolate. Mix everything together and press into mini muffin trays.
Keep in fridge.
Chocolate Chip Protein Cookies
• 1 1/2 cup rolled oats
• 1/2 cup protein powder (chocolate or vanilla)
• 6 tbsp coconut oil
• 1 egg
• 1/3 cup baking Stevia (all natural sweetener)
• 1 tsp baking soda
• 1/3 cup chocolate chips
Chia Dessert
2 table spoons of chia seeds
1 cup of coconut milk or cream
blended fruit such as mango
Mix together and store in fridge. Makes a good breakfast or snack or even lunch.
Banana Pancakes
1 mashed banana
2 large eggs
Pinch of sea salt
Wholemeal spelt flour to consistency
Milk to consistency
Add cinnamon or berries if desired
Note: without some flour and milk, it may stick to a cast iron pan.
Mix all ingredients together but do not overstir, folding the milk in last with a wooden spoon.
Rub base of a cast iron pan well with olive oil and/or butter. Rub with a little butter. Put on medium heat for a few minutes.
Scoop bits of batter into the pan and flip when bubbles start appearing. There should be no need to add additional butter to the pan between pancakes.
Top with maple syrup, bananas and caramel sauce, butter and jam, jam and cream, or top with durian and cream.
Oat pancakes
1 cup oats, blended into flour.
1 large egg.
1 tablespoon flax blended into flour, mixed with 3 tablespoons milk and left to thicken a while.
1 pinch salt
Coconut milk to consistency
Mix together and cook like pancakes.
Caramel Sauce (for pancakes or anything else)
100g double cream
2oz butter
2 tablespoons organic coconut palm sugar
Cook all ingredients in a saucepan on low heat. Stir every now and them. Once the mixture starts foaming it is ready to serve.
Note: Coconut palm sugar is reportedly a low GI of 35! This goes well with pancakes and bananas.
Note: Toss with some banana to make a delicious dessert.
Mango Sauce for Pancakes
Ingredients:
One medium mango, peeled, pitted and finely chopped
One small jalapeno Chile, cored, seeded and minced
1 tablespoon minced chives
1/8 teaspoon salt
1/2 teaspoon honey
In a bowl, stir together mango, jalapeno, chives, salt and honey. Set aside for flavors to blend. Recipe makes about one cup of sauce.
Butter Bananas
1 banana
1 large tablespoon butter
Melt butter in pan on low heat.
Add slices of banana.
Stir every couple of minutes.
Once butter starts bubbling a little while, take off heat and serve.
Date Cake
Note: I LOVE this one!
Ingredients:
1 large mashed banana
1/4 cup butter (softened)
2 eggs
1 teaspoon vanilla extract
3/4 cup water
2 cup almond meal
1/2 tsp baking soda
1 tspn baking powder
1 cup chopped dates
Topping:
1/3 cup chopped dates
1/3 cup chopped walnuts
1/3 cup flaked coconut
Preheat over to 200C.
Line a pan with baking paper and grease with coconut oil.
Beat together mashed bananas and butter until creamy.
Add eggs, vanilla extract and water; beat.
Add almond meal, baking soda and baking powder; beat well.
Stir in chopped dates.
Spoon batter into the baking pan.
Combine topping ingredients and sprinkle over top.
Bake for 25 - 30 minutes testing with a skewer to see if it is ready.
My Greek Yoghurt and Lemon Loaf
Ingredients:
125g soft butter
2 tablespoons honey
1 large lemon, rind grated finely.
2 eggs, separated
1 cup greek style yoghurt
1 tablespoon milk
2 cups wholemeal spelt or kamut flour
3 level teaspoons baking soda with 1 teaspoon baking powder
1/2 cup almond meal (can replace some with coconut flour)
Preheat oven to 180 degrees celcius
Line a 20 x 10cm tray with baking paper.
Cream butter, honey and lemon rind with electric blender
Add egg yolks one at a time, beating well each time.
Mix the yoghurt and milk together.
Combine the flour, baking soda/powder and almond meal in a bowl, sifting several times and stiring to combine thouroughly.
Fold flour into the butter mixture
Fold yoghurt and milk into the butter mixture
Beat egg whites with electric beater until peaks form
Stir one quarter on egg whites into the mixture
Slowly fold in the rest of the egg whites.
Spoon into he baking dish and cook on 160 degrees celcuis for 1 hour 10 minutes. Use a skewer to ensure it is cooked through.
Blackberry Blueberry Jam
Ingredients:
1 cup frozen blueberries
1 cup frozen blackberries
2 dessert spoons of chia seeds
2 dessert spoons of honey
2 desert spoons of coconut palm sugar
Blend in a blender until pureed, scoop into a jar, and keep in the fridge. For more sweetness, another dessert spoon of honey can be added. Yum!
Store in the fridge!
Strawberry Cheese Cake
Ingredients:
200g cream cheese
2 tablespoons xylatol
1 teaspoon vanilla
100 - 150ml double cream
300g strawberries plus extra for garnish
1 tablespoon xylatol
Beat the cream cheese, xylatol, vanilla.
Beat the cream until just thickens
Mix all together well.
Spread out on a glass tray.
Purée the strawberries.
Push through a sieve onto the cheesecake base and spread evenly.
Garnish with strawberries.
Put in fridge overnight.
Serve.
VARIATIONS
Lemon- blend in juice and rind of a lemon instead of vanilla
Raspberry - replace strawberries B
lueberry - replace strawberries
Passionfruit - sieve several passionfruit for sauce. Top cheesecake with slices of mango then sauce.
Banana Bread
Ingredients:
2 cups whole spelt flour
2 cups of mashed bananas
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 cup chopped dates
2 tbsp flax seed powder with 6 tbsp water
1 tablespoon seseme seeds.
Preheat oven to 150 degrees celcius
Mix flax with water
Mash banana
In a big bowl add the flour with baking soda, baking powder, salt, cinnamon and mix well. now add the chopped dates and stir together. Add the mashed banana and flax seed powder mixed with water and stir till it’s combined. It’ll be a hard dough but don’t be tempted to add any more water. do not over mix. Just stir till it forms a hard dough.
Fold this into a greased loaf pan and sprinkle sesame seeds on top.
Bake for 50 to 60 mins till it’s well risen, crusty and golden on the outside. A toothpick inserted right in the center has to come out clean and that’s when the loaf is cooked.
Let the bread cool down completely. It’ll be sticky and hard to cut into when it’s still hot.
Apple raspberry and quince stew
Ingredients:
2 apples
Handful of frozen raspberries
1 quince
handful of raisins
tspn Cinnamon
tspn vanilla essence
1/4 cup water
Doublecream to serve.
Peel the two apples and chop into small pieces. You could also grate them.
Chop the quince into smallish pieces.
Put apples, quinces, and water into a saucepan and cook on low heat until softening.
Add cinnamon, raisins and vanilla essence then cook another 15 minutes or until a satisfactory texture.
Add frozen rasberries.
Stir for a couple of minutes until raspberries are combines, then serve with cream.
Simple Pie Crust
2 cups wholemeal spelt flour (can include almond meal, mesquite flour, chia seed, buckwheat, etc)
1/4 cup raisins (or dates)
1 or 2 tablespoons honey (or 1/4 cup of coconut sugar)
1 teaspoon cinnamon
1/4 teaspoon salt
Blend all ingrendients until sticky. Push into a pie tin.
Can also add a bit of maca and / or mesquite
Caramel Apple Pie
Crust:
3 cups almond meal
3 tablespoons honey
2 tablespoons coconut oil
1/4 teaspoon salt
1/4 teaspoon cinnamon
3 apples
Filling:
1/4 cup fresh dates, pitted
2 tablespoons lucuma powder
2 tablespoons almond butter
2 tablespoons coconut oil
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1/4 cup water
Mix crust ingredients with hands and push into small pie tin.
Set 2 or 3 layers of apple slices inside the crust.
Blend the filling incredients. Pour over top. Put in fridge to set.
Nut based Muffins
Ingredients:
4 tbsp butter or coconut oil (or a mix)
1/4 cup cocao butter
3 or 4 eggs
4 tbps honey
700g nuts
1 tsp baking soda
1 tbsp vanilla extract
Any additional flavours.
e.g. coffee powder in and sprinkled on muffins, with cocao powder
e.g. chopped dates
e.g. chopped mixed berries
e.g. banana
Blennd nuts until turning to butter.
Melt cocao butter.
Blend all ingredients in a blender.
Nut Muffins - my version
Ingredients:
2 dessert spoon coconut oil
2 oz butter
1/4 cup cocao butter
2 desert spoon cocao powder
1 small piece chocolate
2 dessert spoon ya kun
4 700g free range eggs
1 tsp baking soda
1 tsp vanilla bean powder or extract
2 cups nuts processed to cream
4 dessert spoons honey
Melt butter coconut oil and cocao butter in saucepan (should make about 1 cup of liquid).
Turn off heat and mix in vanilla bean.
Put all ingredients in blender and process.
Put into muffin paper holders and cook at 160 degrees celcius for 40 minutes.
Instead of cocao and coffee, try banana or chopped dates or berries, or just plain.
Strawberry Mango Lassie
2 small bananas
8 spoons natural yoghurt or milk keffir
1/4 cup milk
1 cup frozen mango, strawberries, or blueberries (your choice)
1/4 of a lemon including the peel.
Blend all ingredients except yoghurt until mixed, about 20 seconds.
Add yoghurt and pulse several times.
Taro with Sticky Black Rice Pudding
http://tankitchen-dessert.blogspot.com.au/2009/06/taro-in-black-sticky-rice-pudding-khao.html
Icecream with Maple Syrup and Pecans
4 frozen bananas
3 tblspoons maple syrup
1/4 cup chopped pecan nuts
Process bananas
Add maple syrup and a little salt if preferred
Process until smooth
Stir in chopped pecans.
Serve
Pumpkin Pie
Crust
1 1/4 cups all-purpose flour, plus extra for rolling
1/2 teaspoon salt
1/2 teaspoon coconut palm sugar or mesquite pod powder (more if for a sweet recipe)
250g unsalted butter
3 to 4 Tbsp very cold water
Cut butter into small cubes and freeze 15 minutes (to get a flaky crust)
Pulse flour salt and sugar in blender
Add half the butter cubes and pulse 8 times
Add the rest and pulse 8 times to make a coarse meal
Add a few table spoons cold water and pulse a few times. Add a table spoon at a time and pulse until it *just* clumps.
Put on a board and press the heel of your hand into the dough 5 or 6 times (fraisage)
Work the dough only enough for it to hold together.
Sprinkle the disc of dough with flour and wrap in plastic. Put in fridge for an hour (minimum).
Take out of fridge and let sit for 5 minutes.
Sprinkle some more flour and roll into a circle to a thickness of about 3mm.
Place in a pie tin and press down to line.
Filling
2 cups of pumpkin pulp (cut small pumpkin in half and roast - open side down - until soft. Or steam until soft)
300ml cup double cream
1/4 cup coconut palm sugar
1/2 teaspoon salt
2 eggs plus the yolk of a third egg
2 teaspoons of cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamon
1/2 teaspoon of lemon zest
Mix sugar , salt, spices, lemon zest.
Beat eggs and add.
Stir in pumpkin puree
Bake at 220 celcius for 15 minutes
Bake at 175 celcius for 45 minutes or until skewer comes out clean
Cool on wire rack for 2 hours
Serve with cream.
Banana Frothie
1 banana
1 cup milk
1 tablespoon cream
Variation: Add a couple of cashews, tblspn whey protein isolate, and a couple of drops of vanilla.
Strawberry Banana Frothie
2 bananas
1 cup milk
1 strawberry
1 tablespoon cream
Choc Berry Banana Smoothie
A banana
200g mixed frozen berries
Tablespoon raw cocao
Milk or rice milk
Banana Berry Smoothie
200g frozen blueberries
2 TBLSPN Pure whey protein powder
Half banana
Quarter cup milk
2 TBLSPN cream
Chocolate and Walnut Shake
1 apple
2 bananas
1/2 cup walnuts
1 cup milk
1/2 tablespoon cocao powder
1 teaspoon almond essense
Green Smoothie
1 or more of the following fruits:
Banana
Apple
1 or more of the following herbs:
Celery
Parsley
Mint
Coriander
Ginger
1 or more of the following colored vegetables:
Garlic
Carrot
Egg plant
Purple cabbage
1 or more of the following green vegetables:
Asparagus
Spinach (Chinese, English, etc)
Lettuce
Bok Choy
Silver beet
1 or more of the super foods
Spirulina and Chlorella
Wheat grass
Banana Mint smoothie
2 bananas
Half cup of organic milk
A sprig of mint
Quinoa Pudding
Ingredients:
1 cup quinoa
2 cups water
3-4 stewed apples (boil apples in water for 20 minutes or until soft)
1 cup sultanas
1 tablespoon lemon juice
2 teaspoon cinnamon
Pinch of sea salt
1 teaspoon vanilla extract
Optional: nutmeg, ground cloves, light silken tofu, coconut milk, maple syrup
Rinse quinoa then place in a saucepan with the water. Boil and allow to simmer until the quinoa is soft and all water has been absorbed.
Mix in the rest of the ingredients except the vanilla extract and cook a further 15 minutes. Stir in the vanilla extract and serve warm.
Fruit Salad Muffins
Makes approx.12 muffins.
Ingredients:
2 cups of self raising flour (wholemeal)
Aluminium free bicarbonate soda
1 egg
1 cup natural yoghurt
1 tbspn honey
1/2 cup milk
2 mashed baanas
1/2 cup finely chopped strawberies
6 large oranges
Pre-heat oven to 180 degrees.
Lightly grease large muffin tin.
Slice oranges in half and squeeze juice. Retain juice for another recipe and ensure all the pulp is removed and pith just remaining.
Place orange halves in muffin trays…these are your cake paper cases!
Sift flower in a bowl.
Mix together the egg, honey, yoghurt and milk and add to the flower mix, stirring until just combined.
Stir through the mashed bananas and chopped strawberries.
Spoon into the orange halves until the orange halves are half full
Cook for 20 minutes.
Note: they can get a little soft if cooking in the oranges. You can also use standard cupcake moulds. They dont rise much. It might be a good idea to add some orange zest as well. Cooking for a bit longer than 20 minutes is sometimes required.
Taro and Coconut
Peel Taro.
Cut Taro in pieces and boil until it starts to fall apart.
Wash in water to remove any residue toxins.
Mix 1 tin of coconut crean with a small finely chopped onion and a teaspoon of salt.
Add all pieces of taro and boil for a few minutes.
Serve with maple syrup.
Flourless Chocolate Cake
Introduction
I have not tried this recipe and have no idea where it came from, but it looks nice, and contains maple syrup instead of highly refined white sugar. It also contains almond meal instead of flour. It may not be something you will take for health, but it is certainly far less UN-healthy than a standard cake.
Ingredients
2 whole oranges
1 cup pure organic maple syrup
6 organic eggs
pinch sea salt
4 cups ground almonds
1 cup good quality dark cocar powder (preferably organic)
1 teaspoon cinnamon
Instructions
Steam oranges for 30-40 minutes until soft. Allow to cool then chop them up and place in food processor.
Process until smooth along with maple syrup and salt, then add eggs and process again. Pour the mixture into a bowl and fold in the almonds, cocao and cinnamon. Spoon into a baking tin lined with grease proof paper, or buttered muffin containers and bake for about 50-60 minutes in moderate 175C oven until cooked through.
Test with skewer to check. The cake should be moist. Remove from oven and cool completely before removing from tin. Store 1 week covered in fridge.
Coconut Macadamia Squares
Mix some melted coconut with toasted coconut flakes and macadamia nuts. Freeze for half an hour and serve. You can also try adding some peppermint oil or saltanas.
Oat and Carrot Cookies
Ingredients:
1.5 cups almond meal
1 cup raw oats, soaked at least 1 hour
1 cup dates, pitted and chopped
1 cut grated carrot
2 tsp cinnamon
1 tsp nutmeg
Optional: add ginger instead or in addition to cinnamon
Process all ingredients in a blender until it becomes a dough.
Scoop small amounts onto coconut oil greased baking paper on a baking tray.
Either dehydrate at 115 for 6-8 hours or for 40 minutes at 200C.
Choc Honey Nut Bar
Large handful of Almonds
Large handful of pitted dates
Tablespoon honey + pollen
Teaspoon coconut oil
Tablespoon cocao
Tablespoon chia seeds (soaked in ¼ cup water for 5 minutes)
5 drops of vanilla
Tablespoon whey protein
Almond and Date bar
Half cup almonds
Half cup pitted dates
Tablespoon honey
2-3 tablespoons soaked chia seeds (socked in water for 5 minutes)
Pecan and date truffles
Blend 1/2 cup pecan nuts with 2/3 cup pitted dates.
Roll into balls and cover with coconut.
Almond and Date Bar
2/3 cup dates
1/2 cup slivered almonds
Blend dates until a paste. Add slivered almonds and blend a little while. When you finish, roll into logs which will contain crunchy pieces of almond.
Cashew and Date bar
1/2 cup dates
1/3 cup cashews
2 tablespoons pure whey protein isolate
Blend ingredients until smooth.
Seed and Nut bar
200g almonds
50g white chia seeds
100g dates
A couple of dried figs (optional)
A spoonful of raw honey and/or pollen
Orange Almond Balls
1 cup almonds
1/2 cup dates
2 tspn grated orange rind
1 tspn cardamon
2 tspn honey
Shredded Coconut for rolling.
Instead of orange rind, blend in a few cherries, a tblspn of coconut, and a tablespoon of cocao.
Fudge Balls
1/2 cup iranian dates
1/2 cup cashews
Teaspoon of honey (I use the one that has honeycomb in it!)
2 tablespoons dessicated coconut
Teaspoon raw virgin coconut oil
Teaspoon pure whey protein
You could potentially leave out any of the three last ingredients if you didnt happen to have them in the cupboard.
Spicy Nut Balls
Blend 2 cups of walnuts, 1/4 cup dates, 1/2 cup dried apricots, 2 teaspoons vanilla extract, 2 tspn ground cinnamon, 1 tspn groun cardamon, 1/2 teaspoon salt. Roll into balls and place in fridge to cool.
Banana Bread and Butter Pudding
4 slices of wholemeal bread, quartered and crust removed
1 tbsp butter
3 tbsp sultanas
3 tbsp currants
1 banana, sliced (sweet but not over ripe)
1 tbsp coconut palm sugar
1 tsp vanilla extract
1 egg
1 cup milk
Put egg milk and vanilla in a bowl and blend together.
Butter one side of each piece of bread.
Butter a small baking dish.
Place half of the bread to cover the bottom of the dish
Sprinkle banana sultanas and currents over.
Pour half of the milk mixture across the top.
Repeat once more, using the rest of the bread, banana, sultanana, currents, milk mixture.
Sprinkle palm sugar on top if required.
Press the bread down and place in the fridge for half an hour to soak in.
Cook in a 180 degree celcius oven for 40 minutes or when it looks cooked.
Serve with cream and eat straight away.
Raw lemon cheesecake
http://www.rawfoodrecipes.com/recipes/raw-lemon-cheesecake.html
Cookies (moist)
2 cups whole spelt flour
1 tsp baking soda
3/4 tsp sea salt
190g butter
1 cup coconut palm sugar
1 egg
1 Tbsp vanilla
1 1/2 cups choc chips (if you want)
If you add choc chips or other moist filling then also include 1 Tbsp corn flour with the normal flour
Lightly butter then line a tray with baking paper.
Mix flour, soda, salt together.
Cream butter and sugar with hands.
Add egg and vanilla and mix in.
Add flour and mix in.
Put dough in fridge to chill
Roll out and use cookie cutter to make cookies.
Put onto tray and cook for 10 to 15 minutes.
The cookies should start to look slightly golden.
Icing: Stiffly beat whipping cream and add a little peppermint or vanilla extract.
Recipes: Salads and vegetarian dishes
Pumpkin and Fetta Salad
Ingredients:
500g pumpkin, seeded, cubed
2 tablespoons oil
¼ cup pepitas (edible pumpkin seeds)
1 onion, finely chopped
3 garlic cloves, crushed
2 tablespoons chopped coriander
6 eggs, lightly beaten
200g feta, crumbled
Rocket salad, to serve
Preheat oven to hot, 200°C. Lightly grease and line a large oven tray and a 20cm cake pan with baking paper.
Place pumpkin on the prepared tray. Drizzle with half the oil and toss well. Bake for 15-20 minutes until tender. Allow to cool.
Meanwhile, heat a large frying pan on high. Cook pepitas for 1-2 minutes until they start to crack. Set aside.
Heat remaining oil in same pan on high. Saute onion and garlic for 2-3 minutes until tender. Remove from heat. Stir coriander through. Cool slightly.
In a bowl, whisk eggs. Stir in feta, onion mixture, pumpkin and half pepitas. Pour into pan. Sprinkle with remaining pepitas.
Bake for 20-25 minutes until firm and golden. Cool in pan for 10 minutes before cutting into squares. Serve with rocket salad.
Garden Pate Salad
Ingredients:
1.5 cups sunflower seeds (soaked for 4-8 hours and rinsed well, can also be dehydrated)
5 carrots shredded, grated, or briefly procecced in a blender
4 stalks celery, chopped fine
4 cloves garlic chopped fine
1 tsp Himalayan pink salt
Chopped red onion to taste (or scallions or even both!)
Dressing:
3 tsp olive oil
2" ginger, grated
Juice of 1 lemon or lime
½ cup raisins
¼ cp black sesame oil (optional)
Garnish:
Olive oil
Mix all dressing ingredients together.
Mix all main ingredients together in a mixing bowl.
Toss in the dressing and drizzle with olive oil.
Mediterranean Salad
Chopped mixed salad (and maybe some spinach)
Chopped tomatoes (cherry, Roma, or hydroponic are best)
Spanish Olives (either green or black will do)
Fetta (try finding a flavoured one if you can)
Finely sliced capsicum
Chopped red capsicum(raw or grilled)
Bean shoots
Chickpeas
Sultanas
Optional: cashews, fennel , sun dried tomatoes
Dressing:
Half cup olive oil
1 tablespoon crushed garlic
1 bunch of coriander chopped very finely
...or using olive oil and basil pesto in equal amounts.
Pour the dressing over the salad and mix together.
Basic chicken salad
1 or more of the following bases:
Boiled Chicken pieces
Organic bacon pieces
Boiled egg
1 or more of the following green vegetables:
Green or purple lettuce
Spinach
Silver beet
Clover or other sprouts
1 or more of the following herbs
Basil
Mint
Coriander
Parsley
1 or more of the following coloured vegetables:
Capsicum
Cucumber
Zucchini
Egg plant
Cherry tomatoes
Grated carrot
Grated beet root
Grated turnip
Purple cabbage
Corn
Peas
1 or more of the following Mediterranean additions:
Black or green olives
Cheese or fetta
Sun-dried tomato
Sultanas or grapes
Blueberry and fetta salad
Ingredients:
Mixed greens
Thinly Sliced capsicum
Diced cucumber
Green Spanish stuffed olives
Fetta, diced
Grated cheese
Sliced tomatoes
Sliced celery
Purple cabbage in strips
Blueberries
Dressing:
1/2 cup Olive oil
1 garlic clove
1 tablespoon lemon juice
2 teaspoons French or Dijon mustard
1 teaspoon xylatol
Blend sauce in blender with a few blueberries. Mix all ingredients and serve.
Salad Dressing with Turmeric
Ingredients:
1/2 cup olive oil
2 tsp turmeric
1 lemon, juiced
1/4 tsp salt
1/2 tbs honey
2 garlic cloves, minced
Mix together
Green Papaya Salad
Ingredients:
1 large green papaya
1/2 cup peanuts and cashews
4 tomatoes, cut into rectangles
1 red chilli, julliened - remove seeds for a milder salad
6 spring onions, sliced large
1 cup basil
Dressing:
1 tb soy sauce
4 tb oil (half half olive and avocado oils)
4 tb fish sauce
6 tb lime juice (2 juicy limes)
1 tb raw organic honey
Mix dressing ingredients together.
Peel green papaya and remove seeds. Grate into a bowl.
Add tomato, spring onions, chilli, and basil and mix in the dressing.
Add the nuts and toss.
For more saltiness, add more fish sauce, for more sweetness add more honey. To reduce saltiness or sweetness, add lime.
Egg salad
Ingredients:
1/2 onion, chopped fine
5 eggs
1 tomato, sliced into rectangles
Avocado or olive oil
pepper
1 avocado, peppered and sliced
Put onion, oil, tomato, and a sprinkle of salt & pepper into a small bowl and toss.
Soft boil eggs whole.
Once ready, place in cold water, peel, and place on top of the onion salsa.
Sprinkle eggs with curry powder.
Egg Salad 2
Ingredients:
Boiled eggs
Organic mayo
Madrid curry powder
Onion (optional)
Mix ingredients together with fork.
My special curry powder (for eggs)
2 Tb curry powder
1 tsp cayenne pepper
1 tsp salt
1 tsp black pepper
Mix all ingredients and place into a spice shaker.
Cauliflower and cheese
Ingredients:
1 large Cauliflower
1 1/2 cup milk
1 tablespoon butter
2 tablespoon flour
1 1/4 cup grated vintage cheese
Salt and pepper
Preheat oven to 160 degrees celcius.
Chop cauliflower causely and boil in water until *just* soft. Drain.
Melt butter in saucepan, add milk and flour then stir until thickening. Remove from heat.
Place cauliflower in baking pan.
Pour sauce over top.
Sprinkle cheese over top.
Put in over until ready.
Cucumber and onion salad
Cucumber, sliced thinly
Onion, sliced thinly
Sea salt
Organic sour cream (optional)
Basil Pesto
Large bunch basil leaves
1/4 cup grated tasty cheese
1/4 cup pine nuts
2 cloves of garlic
A tablespoon of lemon juice (provides some acidity to the pesto)
1/4 cup of olive oil
Blend all together in a blender, adding basil, and then the cheese last.
Majoram Dressing
Majoram
Olive Oil
Lemon Juice
Cut the majoram finely and mix or blend together. You can substitute majoram for another herb such as coriander.
Garlic Mayo
1 whole egg (organic to prevent salmonella poisoning!)
1 egg white (you can freeze the yolk and use it later)
salt to taste
1 to 1 1/2 cups fruity extra-virgin olive oil as needed
juice of 1/2 lemon or more to taste
4 garlic cloves, coarsely chopped
Mix egg and white in a blender with salt. Drizzle in olive oil while blending. Add lemon juice then continue drizzling oil.
Combine the garlic in a small bowl or a mortar with a teaspoon of salt and pound the garlic or crush it with the back of a spoon until you have a thick and homogeneous paste. Now use a spatula to scrape the mayonnaise into the garlic paste and turn gently to incorporate everything. Taste and add more salt and lemon juice if desired.
If the mayonnaise breaks down and separates while you're blending it, remove it all from the blender and start over again with a fresh egg. While the egg until it is light and add, bit by bit, the broken-down mayonnaise and more oil and lemon juice. It should be easy to reconstitute the mayonnaise. Then proceed as directed.
Olive and Balsamic Dressing
1 sprig fresh oregano
1 sprig fresh thyme
1 cup olive oil (3/4 cup of olive oil is better else too oily)
1/4 cup balsamic vinegar
salt and pepper to taste
Optionally replace oregano and thyme with other dressings such as:
Sea salt (recommended)
Garlic (recommended)(fresh, crushed or whole cloves)
Butter or garlic butter
Parmesan cheese
Chives
Dried peppers
Parsley
Mix together and store and room temperature.
Lime and chilli mayo
2 whole eggs
1 teaspoon salt
1 teaspoon chilli powder or fresh chopped chili
1 - 2 tablespoon of lime juice
Some lime rind
Maybe a drop of tabasco sauce?
100ml light extra virgin olive oil
100ml extra virgin macadamia oil
Blend all ingredients except oil in a ceramic bowl with a whisk.
Mix the oils together and add a drop while whisking.
Slowly pour the oil in while whisking until it is all blended in.
Variations to Mayo
Use 1 cup almond milk with a tablespoon yellow mustard, 1 tspn palm sugar (or other sweetener), 1 tspn salt, 1 cup extra virgin olive oil, 3/4 cup sesame oil or macadamia oil, 3/4 cup irish moss.
Blend all except oils and irish moss. Drizzle in the oils slowly while blending low speed to emulsify. Add irish moss and blend at higher speed for a few seconds. Put mayo in fridge to thicken further.
Irish moss gel can be made by placing the moss in a bowl, covering with 2 cups of cold water and letting it hydrate for a few minutes. Pick out any shells and cut off the hard bits. Discard the rinse water. Cover the cleaned moss with 2 cups hot water and let stand 10-20 minutes. Pour into a bender and blend until smooth. Store in a fridge to thicken.
Tomato and mint salad
8 tomatos
1/2 red onion
1/2 cup mint
1/4 cup extra virgin olive oil
2 tablespoons red vinegar
Chop up small and mix everything together.
Herb Salad Dressing
Put 1 garlic clove, 1 tablespoon of fresh basil /chives, pinch salt, dash pepper, 1/4 cup apple cider vinegar in blender and blend.
While blender is running, drizzle 3/4 cup good olive oil in.
Ingredients:
500g pumpkin, seeded, cubed
2 tablespoons oil
¼ cup pepitas (edible pumpkin seeds)
1 onion, finely chopped
3 garlic cloves, crushed
2 tablespoons chopped coriander
6 eggs, lightly beaten
200g feta, crumbled
Rocket salad, to serve
Preheat oven to hot, 200°C. Lightly grease and line a large oven tray and a 20cm cake pan with baking paper.
Place pumpkin on the prepared tray. Drizzle with half the oil and toss well. Bake for 15-20 minutes until tender. Allow to cool.
Meanwhile, heat a large frying pan on high. Cook pepitas for 1-2 minutes until they start to crack. Set aside.
Heat remaining oil in same pan on high. Saute onion and garlic for 2-3 minutes until tender. Remove from heat. Stir coriander through. Cool slightly.
In a bowl, whisk eggs. Stir in feta, onion mixture, pumpkin and half pepitas. Pour into pan. Sprinkle with remaining pepitas.
Bake for 20-25 minutes until firm and golden. Cool in pan for 10 minutes before cutting into squares. Serve with rocket salad.
Garden Pate Salad
Ingredients:
1.5 cups sunflower seeds (soaked for 4-8 hours and rinsed well, can also be dehydrated)
5 carrots shredded, grated, or briefly procecced in a blender
4 stalks celery, chopped fine
4 cloves garlic chopped fine
1 tsp Himalayan pink salt
Chopped red onion to taste (or scallions or even both!)
Dressing:
3 tsp olive oil
2" ginger, grated
Juice of 1 lemon or lime
½ cup raisins
¼ cp black sesame oil (optional)
Garnish:
Olive oil
Mix all dressing ingredients together.
Mix all main ingredients together in a mixing bowl.
Toss in the dressing and drizzle with olive oil.
Mediterranean Salad
Chopped mixed salad (and maybe some spinach)
Chopped tomatoes (cherry, Roma, or hydroponic are best)
Spanish Olives (either green or black will do)
Fetta (try finding a flavoured one if you can)
Finely sliced capsicum
Chopped red capsicum(raw or grilled)
Bean shoots
Chickpeas
Sultanas
Optional: cashews, fennel , sun dried tomatoes
Dressing:
Half cup olive oil
1 tablespoon crushed garlic
1 bunch of coriander chopped very finely
...or using olive oil and basil pesto in equal amounts.
Pour the dressing over the salad and mix together.
Basic chicken salad
1 or more of the following bases:
Boiled Chicken pieces
Organic bacon pieces
Boiled egg
1 or more of the following green vegetables:
Green or purple lettuce
Spinach
Silver beet
Clover or other sprouts
1 or more of the following herbs
Basil
Mint
Coriander
Parsley
1 or more of the following coloured vegetables:
Capsicum
Cucumber
Zucchini
Egg plant
Cherry tomatoes
Grated carrot
Grated beet root
Grated turnip
Purple cabbage
Corn
Peas
1 or more of the following Mediterranean additions:
Black or green olives
Cheese or fetta
Sun-dried tomato
Sultanas or grapes
Blueberry and fetta salad
Ingredients:
Mixed greens
Thinly Sliced capsicum
Diced cucumber
Green Spanish stuffed olives
Fetta, diced
Grated cheese
Sliced tomatoes
Sliced celery
Purple cabbage in strips
Blueberries
1/2 cup Olive oil
1 garlic clove
1 tablespoon lemon juice
2 teaspoons French or Dijon mustard
1 teaspoon xylatol
Blend sauce in blender with a few blueberries. Mix all ingredients and serve.
Salad Dressing with Turmeric
Ingredients:
1/2 cup olive oil
2 tsp turmeric
1 lemon, juiced
1/4 tsp salt
1/2 tbs honey
2 garlic cloves, minced
Mix together
Green Papaya Salad
Ingredients:
1 large green papaya
1/2 cup peanuts and cashews
4 tomatoes, cut into rectangles
1 red chilli, julliened - remove seeds for a milder salad
6 spring onions, sliced large
1 cup basil
Dressing:
1 tb soy sauce
4 tb oil (half half olive and avocado oils)
4 tb fish sauce
6 tb lime juice (2 juicy limes)
1 tb raw organic honey
Mix dressing ingredients together.
Peel green papaya and remove seeds. Grate into a bowl.
Add tomato, spring onions, chilli, and basil and mix in the dressing.
Add the nuts and toss.
For more saltiness, add more fish sauce, for more sweetness add more honey. To reduce saltiness or sweetness, add lime.
Egg salad
Ingredients:
1/2 onion, chopped fine
5 eggs
1 tomato, sliced into rectangles
Avocado or olive oil
pepper
1 avocado, peppered and sliced
Put onion, oil, tomato, and a sprinkle of salt & pepper into a small bowl and toss.
Soft boil eggs whole.
Once ready, place in cold water, peel, and place on top of the onion salsa.
Sprinkle eggs with curry powder.
Egg Salad 2
Ingredients:
Boiled eggs
Organic mayo
Madrid curry powder
Onion (optional)
Mix ingredients together with fork.
My special curry powder (for eggs)
2 Tb curry powder
1 tsp cayenne pepper
1 tsp salt
1 tsp black pepper
Mix all ingredients and place into a spice shaker.
Cauliflower and cheese
Ingredients:
1 large Cauliflower
1 1/2 cup milk
1 tablespoon butter
2 tablespoon flour
1 1/4 cup grated vintage cheese
Salt and pepper
Preheat oven to 160 degrees celcius.
Chop cauliflower causely and boil in water until *just* soft. Drain.
Melt butter in saucepan, add milk and flour then stir until thickening. Remove from heat.
Place cauliflower in baking pan.
Pour sauce over top.
Sprinkle cheese over top.
Put in over until ready.
Cucumber and onion salad
Cucumber, sliced thinly
Onion, sliced thinly
Sea salt
Organic sour cream (optional)
Basil Pesto
Large bunch basil leaves
1/4 cup grated tasty cheese
1/4 cup pine nuts
2 cloves of garlic
A tablespoon of lemon juice (provides some acidity to the pesto)
1/4 cup of olive oil
Blend all together in a blender, adding basil, and then the cheese last.
Majoram Dressing
Majoram
Olive Oil
Lemon Juice
Cut the majoram finely and mix or blend together. You can substitute majoram for another herb such as coriander.
Garlic Mayo
1 whole egg (organic to prevent salmonella poisoning!)
1 egg white (you can freeze the yolk and use it later)
salt to taste
1 to 1 1/2 cups fruity extra-virgin olive oil as needed
juice of 1/2 lemon or more to taste
4 garlic cloves, coarsely chopped
Mix egg and white in a blender with salt. Drizzle in olive oil while blending. Add lemon juice then continue drizzling oil.
Combine the garlic in a small bowl or a mortar with a teaspoon of salt and pound the garlic or crush it with the back of a spoon until you have a thick and homogeneous paste. Now use a spatula to scrape the mayonnaise into the garlic paste and turn gently to incorporate everything. Taste and add more salt and lemon juice if desired.
If the mayonnaise breaks down and separates while you're blending it, remove it all from the blender and start over again with a fresh egg. While the egg until it is light and add, bit by bit, the broken-down mayonnaise and more oil and lemon juice. It should be easy to reconstitute the mayonnaise. Then proceed as directed.
Olive and Balsamic Dressing
1 sprig fresh oregano
1 sprig fresh thyme
1 cup olive oil (3/4 cup of olive oil is better else too oily)
1/4 cup balsamic vinegar
salt and pepper to taste
Optionally replace oregano and thyme with other dressings such as:
Sea salt (recommended)
Garlic (recommended)(fresh, crushed or whole cloves)
Butter or garlic butter
Parmesan cheese
Chives
Dried peppers
Parsley
Mix together and store and room temperature.
Lime and chilli mayo
2 whole eggs
1 teaspoon salt
1 teaspoon chilli powder or fresh chopped chili
1 - 2 tablespoon of lime juice
Some lime rind
Maybe a drop of tabasco sauce?
100ml light extra virgin olive oil
100ml extra virgin macadamia oil
Blend all ingredients except oil in a ceramic bowl with a whisk.
Mix the oils together and add a drop while whisking.
Slowly pour the oil in while whisking until it is all blended in.
Variations to Mayo
Use 1 cup almond milk with a tablespoon yellow mustard, 1 tspn palm sugar (or other sweetener), 1 tspn salt, 1 cup extra virgin olive oil, 3/4 cup sesame oil or macadamia oil, 3/4 cup irish moss.
Blend all except oils and irish moss. Drizzle in the oils slowly while blending low speed to emulsify. Add irish moss and blend at higher speed for a few seconds. Put mayo in fridge to thicken further.
Irish moss gel can be made by placing the moss in a bowl, covering with 2 cups of cold water and letting it hydrate for a few minutes. Pick out any shells and cut off the hard bits. Discard the rinse water. Cover the cleaned moss with 2 cups hot water and let stand 10-20 minutes. Pour into a bender and blend until smooth. Store in a fridge to thicken.
Tomato and mint salad
8 tomatos
1/2 red onion
1/2 cup mint
1/4 cup extra virgin olive oil
2 tablespoons red vinegar
Chop up small and mix everything together.
Herb Salad Dressing
Put 1 garlic clove, 1 tablespoon of fresh basil /chives, pinch salt, dash pepper, 1/4 cup apple cider vinegar in blender and blend.
While blender is running, drizzle 3/4 cup good olive oil in.
Recipes: Steak, Casseroles, Soups, Roasts, Pies
Yummy Sweet Potato
1/3 cup coconut cream
1 thumb of ginger grated
Blend.
Thai Red Curry
Ingredients:
1 can coconut milk
1L of stock (boil chicken carcas, 1 spring onion, 1 garlic clove, tsp salt in water for 3 hours)
2 tbspn thai red curry paste
a couple of dashes of fish sauce (to taste) - soy can be substituted
1 kaffir leave (optional)
Desirable:
diced chicken
diced sweet potato
diced pineapple
diced capsicum
diced carrots
bunch of kale or similar
bean sprouts
You can replace the stock with another can of coconut cream if unable to make it.
Rice
1/4 cup coconut cream
1 Kaffir leave (optional)
Boil rice - when almost done, stir in some coconut cream and cook a few more minutes.
Stir fry chicken until seared.
Cook carrots and sweet potato in a saucepan covered with coconut cream - until fork can go through.
Add capsicum and pineapple and cook a few minutes
Turn down heat.
Add thai red curry paste and fish sauce and cook a few minutes.
Add kale and cooke 1 minute.
Remove from heat, stir in bean sprouts and serve with rice.
Note: Can also add pre-stirfried chicken, or tofu if preferred.
Burgers
Make beef patties.
Heat frying pan and sprinkle it with a teaspoon of salt.
Place patties on top and cook.
Topping: Cook tomatoes in saucespan to use as sauce and serve with a salad + lemon + olive oil.
Simple Chicken Enchilada
Ingredients:
Oil or butter for frying
2 small zuchinis diced (optional)
1 small red onion
1 cup diced vegetables e.g. fresh corn kernels or frozen diced veges, capsicum
1 cup cheese
half a roasted chicken shredded
salt and black pepper
Tortillas or mountain bread wraps
Sour cream
Heat oven to 180 celcius.
Fry onion and all veges over low heat until onion is soft.
Transfer to a bowl and mix in cheese, chicken, salt and pepper.
Soften each tortilla for 15 seconds each side in the fry pan. Do not do this step if using mountain bread as it will solidify.
Wrap up chicken mixture into wraps and place in a baking dish, seam side down.
Bake until heated through - 6 to 10 minutes.
Serve with sour cream.
Asian Lettuce Wraps
Ingredients:
Large lettuce leaves (for wrapping)
500g mince beef
1 large onion chopped
2 cloves garlic minced or grated
1 TBSP soy sauce
1/4 cup hoisin sauce (see my healthier recipe for this below)
2 tspn ginger minced or grated
1 Tbpsn rice wine vinegar (or white vinegar)
Ground pepper or pepper sauce
1 can of water chestnuts, drained and chopped
A few spring onions chopped
2 tspn dark seseme oil (the asian style one - this is roasted and not raw)
Wash and dry lettuce.Stir fry beef and set asideStir fry onion then stir in garlic, soy sauce, hoisin sauce, ginger, vinegar and pepper.Stir in water pepper, chestnuts, spring onions and seseme oil and beef and cook just a couple of more minutes. Wrap meat in lettuce leaves and eat. You can add sour cream if you wish.
Healthier Hoisin Sauce
Ingredients:
2 tsp sesame oil
4 tbsp soy sauce
2 tbsp peanut butter
1 tbsp honey or molasses or brown sugar (I use molasses to get a stronger flavour)
2 tsp white vinegar
1/8 tsp garlic powder
1/8 tsp black pepper
20 drops of hot sauce (such as tobasco)
Put sesame oil into a bowl.
Mix in all other ingredients.
If you dont have an ingredient, swap with something similar or leave it out.
Smolked Salmon wraps
Ingredients:
Mountain bread
Smoked salmon
Cucumber
Tomato
Cheese
Sour cream
Chives (and Chive flowers)
Some lemon juice and zest
Cut vegetables into sticks.
Mix sour cream Chives and lemon.
Pepper steak and mushroom sauce
Ingredients:
4 eye fillet steaks
Salt and freshly ground pepper
1 oz butter
1/2 oz butter
A few sprigs of thyme
3 crushed garlic cloves
200g button mushrooms thinly sliced
100g portabello mushrooms thinly sliced
1 tablespoon beef stock and 1 tablespoon red wine
1/2 cup double cream
Season steak with salt and pepper and cook with butter in a frying pan, 3 minutes each side on medium to high heat. Use a large lid to cover while cooking. Cover steaks with foil to keep warm.
Put butter, thyme, mushrooms, garlic in frypan and cook until mushrooms are a bit tender.
Add stock and wine then cook until this is reduced to almost none.
Put on very low heat, add cream and cook 1 minute until it thickens a bit.
Serve on steak. Goes well with mashed potatoes and peas.
Steak (TIPS)
Tip: prevent raw meat from growing bacteria by marinating it in vinegar. This will also tendorize the steak. Also add desired herbs to the marinade.
Use hormone free porterhouse steak (or other types to preference).
Marinate steak in white vinegar, salt, pepper for one to three days.
Bake in oven with olive oil and worstershire sauce.
Turn once half way through.
Serve with a chunk of cheese, worstershire sauce, chilli sauce, or tomato sauce.
Pot Roast with Girello
Ingredients:
1/2 Girello round roast
2 cups beef stock
1/4 cup merlot wine
3 tablespoons tomato paste
350g tomato puree (or more if you want)
1 teaspoon minced garlic
Dried mixed herbs (rosemoary, majoram, parsley, basil, oregano) - to taste
5 carrots - cut to 3cm lengths
2 parsnips cut to 3cm lengths
3 onions quartered
8 flat mushooms, halved
Preheat oven to 200 degrees celcius.
Place round roast in a french oven with stock, wine, tomato paste, tomato puree, garlic, dried mixed herbs.
Stir to mix all ingredients.
Put on lid and place in oven for 1 and 1/2 hours.
Turn over the meat and add vegetables then cook another 1 and 1/2 hours.
Serve.
Salmon steaks in lemon and caperberry sauce.
Ingredients:
Salmon steaks
garlic powder
salt
pepper
olive oil
sour cream
caperberries
lemon juice
lemon rind
macadamia oil and apple cider vinegar
Spray Baking tray.
Put steaks of salmon on. Sprinkle with garlic powder salt and cracked pepper then dill Spray with olive oil Cook at 180c until cooked
Mix half cup sour cream, tablespoon caperberries, 2 teaspoon lemon juice and some lemon rind in a blender for sauce
Serve with a salad with macadamia oil and apple cider vinegar dressing.
Roast Chicken
Ingredients:
1 whole free range chicken.
1 lemon
rosemary, thyme, or similar herbs (fresh is best!)
salt
pepper
olive oil
1 whole garlic
5 carrots
2 onions
Take chicken out of fridge half an hour before cooking.
Preheat oven to 250C
Chop vegetables roughly and place in a baking tray on top of baking paper, along with some olive oil.
Prick the lemon with lots of holes and push it inside the chicken along with any herbs, such as rosemary any thyme.
Sprinkle the chicken with salt and pepper, drizzle olive oil over top, and massage it into the chicken.
Place on top of the vegetables and place in the oven at 200c.
Cook for 1 1/2 hours. If you are adding other vegetables, add them at the 45 minute mark.
Remove from the oven and place foil over the top and then a towel for 15 minutes before serving.
Roasted Pork Belly with Onion Salad
Ingredients for Pork Belly:
1 slab of pork belly, cut into 4 - 5 cm strips
2 large spoons of organic dark miso (or koren soy bean paste - duenjang(
1 large spoon of honey
1 teaspoon of garlic powder
1/2 teaspoon of ginger powder
1 teaspoon of olive oil
Ingredients for Onion Salad:
1 green onion, thinly sliced
1 red onion, thinly sliced
1 large teaspoon of chilli flakes or to taste
1 large spoon of xylatol
1 large spoon of soy sauce
2 teaspoons apple cider vinegar
1 teaspoon of seseme oil
Combine ingredients for Pork Belly in a bowl.
Marinate pork belly strips with maranade and leave on bench for 15 minutes.
Preheat oven to 220 degrees celcius
Oil a baking pan and cover with foil.
Rub oil into a rack, and place it on the baking pan.
Place pork belly strips on rack and place in oven to cook for 15 minutes.
Turn heat down to 175 degrees celcius and cook (near bottom of the oven now) for an additional 20 to 30 minutes.
Let pork rest then slice.
Soak onion in water for 10 minutes.
Combine ingredients for onion salad.
Drain onion and mix into the other ingredients.
Serve pork belly with onion salad and inside a folded piece of lettuce.
Sheppherds Pie
Ingredients:
500g mince
1 onion
5 cloves garlic roughly chopped
1 punnet diced tomatoes
2 Tb tomato paste
pepper
herbs such as basil, paprika, mixed herbs if desired
potato
milk
butter
sweet potato
1 cup grated cheese
Method: Potatoes
Boil potatoes
Mash with enough butter and milk to make soft and creamy
Mix in grated cheese
Peel, slice and boil sweet potato
Stir fry the onion to slightly browned,
Add meat until almost all pink is gone
Add garlic and tomatoes and simmer for 5 minutes
Add salt and pepper.
Pour into baking dish
Top with a thin layer potato
Top with slices of sweep potato and another layer of potato
Bake until potato looks well done in oven up to 180 degrees celcius.
Another version of sheppherds pie:
Cut bell peppers in half and emtpy of seeds. Fill according to the above instructions to make mini pies.
Lotus Root and Peanut soup
Ingredients:
Lotus Root
Boiling water
Pork spare ribs
Red dates
Peanuts
Method:
Peel lotus root and slice 1/2 cm thick.
Pour boiling water into slow cooker.
Put in pork spare ribs, a handful of dates and a handful peanutes.
Cook for at least 3 hours.
Salmon and Dill
Ingredients:
Salmon steak
olive oil
pepper
fresh dill
lemons or limes
Drizzle a little oil in baking dish.
Place salmon steak in baking dish skin down and move around to ensure bottom is covered with oil.
Coat top with all and rub with fork.
Sprinkle salt and pepper.
Sprinkle generous amount of dill on top.
Serve with more fresh dill and lemon or lime wedges.
Pork cutlet with caramelized onions and apple sauce
Ingredients:
Free range pork cutlets
2 onions, diced large
4 garlic cloves, julienned
Inch of ginger, julienned
butter
pepper
fish sauce
soy sauce
Sprinkly pork cutlets with salt, pepper, soy sauce, and fish sauce.
Melt a large piece of butter in a frying pan on low heat.
Add onions until slightly softened.
Place pork chops, marinated side down into the pan.
Sprinkly pork cutlets other side with salt, pepper, soy sauce, and fish sauce.
add garlic and ginger.
Toss ingredients every few minutes. Cook chops for about 4 minutes on each side.
Use apple sauce below.
Apple sauce
Ingredients:
2 apples, diced fine or grated
2 cups water
tsp ground cardamon
tsp ground cinnamon
handful of walnuts, crushed
Bring water to boil with all ingredients except walnuts.
Reduce.
Add walnuts about 5 minutes before bringing off heat,
Once water is mostly gone, it is ready to serve.
Chilli Mussels
Ingredients - mussels:
900g of peeled mussels or 2 kg of shelled mussels
1/3 cup dry white wine or water
lemon for garnish
parsley for garnish
Ingredients - sauce:
15g butter and tsp coconut oil
500g chopped ripe tomatoes
1 large diced onion
2 chillies or some bottled chilli
2 garlic cloves
1 tsp paprika
2 tsp chopped basil
2 tblsp tomato paste
Heat butter and oil
Add onions garlic and chilli until onion is transparent
Add paprika basil and tomato paste.
Add additional chilli if required to taste
Add white wine as required to loosen sauce.
Simmer for up to 40 minutes.
Put wine in saucepan.
Add mussells - mussels will stick out of the water and be "steamed"
Put on a lid so that steam is created, then bring to boil.
If unshelled then steam until the mussels all open. discard any that dont.
For shelled, then steam until cooked.
Strain the remaining liquid from the pot.
Add the sauce and stir to coat the mussels.
Serve with lemon and parsley as garnish.
Mushroom Soup
Ingredients:
50g plain flour
500mL chicken stock
2 teaspoons lemon juice
250mL milk
Cream
Salt and pepper
Melt butter with onion in a saucepan and cook until onion is soft.
Add mushrooms and cook gently for 5 minutes, stirring all the while.
Stir in flour and cook for 1 minute, stirring occasionally.
Remove from heat and slowly pour in the chicken stock while stirring.
Bring to boil and continue stirring until soup is thick.
Stir in lemon juice and milk.
Season with salt and pepper.
Cover and simmer for 25 minutes.
Serve with some cream.
Chicken Curry with Goji berries and blueberries
Introduction
This is a recipe that I found in my local newspaper.
Curry Ingredients
20g coriander, chopped
200g blueberries
2 tbspn grated ginger
3/4 tsp salt
500g greek yoghurt
4 cloves garlic, chopped
3 tbspn olive oil
1 tsp tumeric
2 tbspn ground cinnamon
1 tsp chilli powder
500g chicken breast, diced
1 tsp garam masala
Pilau rice
2 tsp cumin seeds
2 tbspn olive oil
1 small onion, sliced
1 tsp tumeric
1 grated carrot
1 cup basmati rice
1/2 tsp salt
50g goji berries
handful peas
Instructions
1. Blend coriander, blueberries, ginger and salt with the yoghurt, and set aside.
2. Place garlic in saucepan with olive oil and heat til garlic starts to brown.
3. Add tumeric and heat 20sec, mix ground cinnamon and chilli powder and heat 20sec.
4. Add chicken and seal, stirring frequently.
5. Slowly pour in yoghurt mixture and bring to a simmer for 10 min uncovered, stirring occasionally.
6. Mix in masala and garnish with extra coriander.
And for the pilau: -
1. Heat cumin seeds and olive oil until seeds begin to pop - about 3min.
2. Fry onion, and then stir in tumeric, heat for 20sec.
3. Add carrot and cook 2 min.
4. Place onion mixture, rice, salt, and 1 3/4 cup boiling water into a saucepan and cook until done.
5. Add goji berries and peas, and let stand covered for 10mins.
6. Fluff with fork and serve.
Mustard Chicken and Sweet Potato
Introduction
This is an easy dish to cook, because it doesn't require any tricky ingredients.
Ingredients
1 large chicken breast
1 sweet potato
1 jar of roasted garlic, sundried tomato & mustard (sold in Aldi)
1/2 ounce of butter
Extra virgin olive oil (preferably organic)
Optional: sundried tomatoes, capers, kalamata olives, fetta cheese squares
Instructions
Turn on oven about 200 degrees celcius
Create large slices of the chicken breast
Place chicken in a baking pan and mix with the jar of mustard and mix into the chicken
Dice the sweet potato into small squares
Surround the chicken with sweet potato.
Nestle pieces of butter with the sweet potato and drizzle over olive oil to taste.
Place in oven to cook. Remove once to turn over the chicken pieces so they cook evenly. You can add the optional ingredients at this time. Leave in oven until chicken is cooked thoroughly. Serve with a salad or sauted / stirfried vegetables.
Sushi without Rice
Nori seaweed sheets
1 cup of sliced meat or fish (smoked salmon works well)
Avocado
Jullienne cucumbers
Julliene carrots
Any other veggies you desire
Place nori shiny side down on sushi mat. Put meat on top. Spread the avocado over the meat and also the jullienned veges. Fold nori over toppings and squeeze to secure. Slice into sizes as required.
Souvlaki Wraps
Wraps
Sliced Lamb
Crushed garlic
Onion powder
Pinch salt
Olive oil
Greek or natural yoghurt
Lettuce
Tomato
Grated cheese
Sour cream
Instructions
Marinade lamb in crushed garlic, onion powder, salt and olive oil. You might like to add a little cayenne pepper as well.
Mix in the yoghurt.
Cook in a frypan.
Wrap with tomato, lettuce and cheese, and sour cream to taste.
Sweet and sour meatballs
http://www.bestrecipes.com.au/recipe/Sweet-and-Sour-Meatballs-L381.html
Steamed Fish
1 whole white fish
salt and pepper
1 thumb of galangal or ginger
60ml soy sauce
1 tbsp rice wine
4 pieces of spring onion.
Small bunch of coriander.
1/2 cup low flavour oil or seseme oil.
Wash fish
Season the fish inside and out with salt and pepper
Stuff the fish with galangal or ginger and also sprinkle on top (thumb size)
Place a steaming plate in a wok and pour water into the bottom of the wok so it does not touch the plate.Bring the water to the boil.
Place the fish inside aluminium wrap or banana leaf and onto the steaming plate.
Let the fish steam for 8 minutes.
Make a sauce with 60ml soy sauce, 1 tbsp rice wine and 1 tbsp water.
When fish is read, put into a serving plate, pouring off any excess liquid.
Place spring onion and coriander over fish.
Heat the oil until it is just hot but not smoking.
Drizzle over the coriander and spring onions.
Drizzle sauce over top.
Serve.
Potato and Kale Soup
Water
Potatoes, chopped
Kale, chopped
Almond milk (or another type of milk)
Onions, chopped
Garlic, crushed
Salt and pepper
Boil the water and add the other ingredients according to taste. Add potato first, and milk and seasonings at the end.
2
sweet potatoes, baked
1
ounce butter1/3 cup coconut cream
1 thumb of ginger grated
Blend.
Serve
with tiny bit of salt and pepper and lots of shredded coconut.
Thai Red Curry
Ingredients:
1 can coconut milk
1L of stock (boil chicken carcas, 1 spring onion, 1 garlic clove, tsp salt in water for 3 hours)
2 tbspn thai red curry paste
a couple of dashes of fish sauce (to taste) - soy can be substituted
1 kaffir leave (optional)
Desirable:
diced chicken
diced sweet potato
diced pineapple
diced capsicum
diced carrots
bunch of kale or similar
bean sprouts
You can replace the stock with another can of coconut cream if unable to make it.
Rice
1/4 cup coconut cream
1 Kaffir leave (optional)
Boil rice - when almost done, stir in some coconut cream and cook a few more minutes.
Stir fry chicken until seared.
Cook carrots and sweet potato in a saucepan covered with coconut cream - until fork can go through.
Add capsicum and pineapple and cook a few minutes
Turn down heat.
Add thai red curry paste and fish sauce and cook a few minutes.
Add kale and cooke 1 minute.
Remove from heat, stir in bean sprouts and serve with rice.
Note: Can also add pre-stirfried chicken, or tofu if preferred.
Burgers
Make beef patties.
Heat frying pan and sprinkle it with a teaspoon of salt.
Place patties on top and cook.
Topping: Cook tomatoes in saucespan to use as sauce and serve with a salad + lemon + olive oil.
Simple Chicken Enchilada
Ingredients:
Oil or butter for frying
2 small zuchinis diced (optional)
1 small red onion
1 cup diced vegetables e.g. fresh corn kernels or frozen diced veges, capsicum
1 cup cheese
half a roasted chicken shredded
salt and black pepper
Tortillas or mountain bread wraps
Sour cream
Heat oven to 180 celcius.
Fry onion and all veges over low heat until onion is soft.
Transfer to a bowl and mix in cheese, chicken, salt and pepper.
Soften each tortilla for 15 seconds each side in the fry pan. Do not do this step if using mountain bread as it will solidify.
Wrap up chicken mixture into wraps and place in a baking dish, seam side down.
Bake until heated through - 6 to 10 minutes.
Serve with sour cream.
Asian Lettuce Wraps
Ingredients:
Large lettuce leaves (for wrapping)
500g mince beef
1 large onion chopped
2 cloves garlic minced or grated
1 TBSP soy sauce
1/4 cup hoisin sauce (see my healthier recipe for this below)
2 tspn ginger minced or grated
1 Tbpsn rice wine vinegar (or white vinegar)
Ground pepper or pepper sauce
1 can of water chestnuts, drained and chopped
A few spring onions chopped
2 tspn dark seseme oil (the asian style one - this is roasted and not raw)
Wash and dry lettuce.Stir fry beef and set asideStir fry onion then stir in garlic, soy sauce, hoisin sauce, ginger, vinegar and pepper.Stir in water pepper, chestnuts, spring onions and seseme oil and beef and cook just a couple of more minutes. Wrap meat in lettuce leaves and eat. You can add sour cream if you wish.
Healthier Hoisin Sauce
Ingredients:
2 tsp sesame oil
4 tbsp soy sauce
2 tbsp peanut butter
1 tbsp honey or molasses or brown sugar (I use molasses to get a stronger flavour)
2 tsp white vinegar
1/8 tsp garlic powder
1/8 tsp black pepper
20 drops of hot sauce (such as tobasco)
Put sesame oil into a bowl.
Mix in all other ingredients.
If you dont have an ingredient, swap with something similar or leave it out.
Smolked Salmon wraps
Ingredients:
Mountain bread
Smoked salmon
Cucumber
Tomato
Cheese
Sour cream
Chives (and Chive flowers)
Some lemon juice and zest
Cut vegetables into sticks.
Mix sour cream Chives and lemon.
Pepper steak and mushroom sauce
Ingredients:
4 eye fillet steaks
Salt and freshly ground pepper
1 oz butter
1/2 oz butter
A few sprigs of thyme
3 crushed garlic cloves
200g button mushrooms thinly sliced
100g portabello mushrooms thinly sliced
1 tablespoon beef stock and 1 tablespoon red wine
1/2 cup double cream
Season steak with salt and pepper and cook with butter in a frying pan, 3 minutes each side on medium to high heat. Use a large lid to cover while cooking. Cover steaks with foil to keep warm.
Put butter, thyme, mushrooms, garlic in frypan and cook until mushrooms are a bit tender.
Add stock and wine then cook until this is reduced to almost none.
Put on very low heat, add cream and cook 1 minute until it thickens a bit.
Serve on steak. Goes well with mashed potatoes and peas.
Steak (TIPS)
Tip: prevent raw meat from growing bacteria by marinating it in vinegar. This will also tendorize the steak. Also add desired herbs to the marinade.
Use hormone free porterhouse steak (or other types to preference).
Marinate steak in white vinegar, salt, pepper for one to three days.
Bake in oven with olive oil and worstershire sauce.
Turn once half way through.
Serve with a chunk of cheese, worstershire sauce, chilli sauce, or tomato sauce.
Pot Roast with Girello
Ingredients:
1/2 Girello round roast
2 cups beef stock
1/4 cup merlot wine
3 tablespoons tomato paste
350g tomato puree (or more if you want)
1 teaspoon minced garlic
Dried mixed herbs (rosemoary, majoram, parsley, basil, oregano) - to taste
5 carrots - cut to 3cm lengths
2 parsnips cut to 3cm lengths
3 onions quartered
8 flat mushooms, halved
Preheat oven to 200 degrees celcius.
Place round roast in a french oven with stock, wine, tomato paste, tomato puree, garlic, dried mixed herbs.
Stir to mix all ingredients.
Put on lid and place in oven for 1 and 1/2 hours.
Turn over the meat and add vegetables then cook another 1 and 1/2 hours.
Serve.
Salmon steaks in lemon and caperberry sauce.
Ingredients:
Salmon steaks
garlic powder
salt
pepper
olive oil
sour cream
caperberries
lemon juice
lemon rind
macadamia oil and apple cider vinegar
Spray Baking tray.
Put steaks of salmon on. Sprinkle with garlic powder salt and cracked pepper then dill Spray with olive oil Cook at 180c until cooked
Mix half cup sour cream, tablespoon caperberries, 2 teaspoon lemon juice and some lemon rind in a blender for sauce
Serve with a salad with macadamia oil and apple cider vinegar dressing.
Roast Chicken
Ingredients:
1 whole free range chicken.
1 lemon
rosemary, thyme, or similar herbs (fresh is best!)
salt
pepper
olive oil
1 whole garlic
5 carrots
2 onions
Take chicken out of fridge half an hour before cooking.
Preheat oven to 250C
Chop vegetables roughly and place in a baking tray on top of baking paper, along with some olive oil.
Prick the lemon with lots of holes and push it inside the chicken along with any herbs, such as rosemary any thyme.
Sprinkle the chicken with salt and pepper, drizzle olive oil over top, and massage it into the chicken.
Place on top of the vegetables and place in the oven at 200c.
Cook for 1 1/2 hours. If you are adding other vegetables, add them at the 45 minute mark.
Remove from the oven and place foil over the top and then a towel for 15 minutes before serving.
Roasted Pork Belly with Onion Salad
Ingredients for Pork Belly:
1 slab of pork belly, cut into 4 - 5 cm strips
2 large spoons of organic dark miso (or koren soy bean paste - duenjang(
1 large spoon of honey
1 teaspoon of garlic powder
1/2 teaspoon of ginger powder
1 teaspoon of olive oil
Ingredients for Onion Salad:
1 green onion, thinly sliced
1 red onion, thinly sliced
1 large teaspoon of chilli flakes or to taste
1 large spoon of xylatol
1 large spoon of soy sauce
2 teaspoons apple cider vinegar
1 teaspoon of seseme oil
Combine ingredients for Pork Belly in a bowl.
Marinate pork belly strips with maranade and leave on bench for 15 minutes.
Preheat oven to 220 degrees celcius
Oil a baking pan and cover with foil.
Rub oil into a rack, and place it on the baking pan.
Place pork belly strips on rack and place in oven to cook for 15 minutes.
Turn heat down to 175 degrees celcius and cook (near bottom of the oven now) for an additional 20 to 30 minutes.
Let pork rest then slice.
Soak onion in water for 10 minutes.
Combine ingredients for onion salad.
Drain onion and mix into the other ingredients.
Serve pork belly with onion salad and inside a folded piece of lettuce.
Sheppherds Pie
Ingredients:
500g mince
1 onion
5 cloves garlic roughly chopped
1 punnet diced tomatoes
2 Tb tomato paste
pepper
herbs such as basil, paprika, mixed herbs if desired
potato
milk
butter
sweet potato
1 cup grated cheese
Method: Potatoes
Boil potatoes
Mash with enough butter and milk to make soft and creamy
Mix in grated cheese
Peel, slice and boil sweet potato
Stir fry the onion to slightly browned,
Add meat until almost all pink is gone
Add garlic and tomatoes and simmer for 5 minutes
Add salt and pepper.
Pour into baking dish
Top with a thin layer potato
Top with slices of sweep potato and another layer of potato
Bake until potato looks well done in oven up to 180 degrees celcius.
Another version of sheppherds pie:
Cut bell peppers in half and emtpy of seeds. Fill according to the above instructions to make mini pies.
Lotus Root and Peanut soup
Ingredients:
Lotus Root
Boiling water
Pork spare ribs
Red dates
Peanuts
Method:
Peel lotus root and slice 1/2 cm thick.
Pour boiling water into slow cooker.
Put in pork spare ribs, a handful of dates and a handful peanutes.
Cook for at least 3 hours.
Salmon and Dill
Ingredients:
Salmon steak
olive oil
pepper
fresh dill
lemons or limes
Drizzle a little oil in baking dish.
Place salmon steak in baking dish skin down and move around to ensure bottom is covered with oil.
Coat top with all and rub with fork.
Sprinkle salt and pepper.
Sprinkle generous amount of dill on top.
Serve with more fresh dill and lemon or lime wedges.
Pork cutlet with caramelized onions and apple sauce
Ingredients:
Free range pork cutlets
2 onions, diced large
4 garlic cloves, julienned
Inch of ginger, julienned
butter
pepper
fish sauce
soy sauce
Sprinkly pork cutlets with salt, pepper, soy sauce, and fish sauce.
Melt a large piece of butter in a frying pan on low heat.
Add onions until slightly softened.
Place pork chops, marinated side down into the pan.
Sprinkly pork cutlets other side with salt, pepper, soy sauce, and fish sauce.
add garlic and ginger.
Toss ingredients every few minutes. Cook chops for about 4 minutes on each side.
Use apple sauce below.
Apple sauce
Ingredients:
2 apples, diced fine or grated
2 cups water
tsp ground cardamon
tsp ground cinnamon
handful of walnuts, crushed
Bring water to boil with all ingredients except walnuts.
Reduce.
Add walnuts about 5 minutes before bringing off heat,
Once water is mostly gone, it is ready to serve.
Chilli Mussels
Ingredients - mussels:
900g of peeled mussels or 2 kg of shelled mussels
1/3 cup dry white wine or water
lemon for garnish
parsley for garnish
Ingredients - sauce:
15g butter and tsp coconut oil
500g chopped ripe tomatoes
1 large diced onion
2 chillies or some bottled chilli
2 garlic cloves
1 tsp paprika
2 tsp chopped basil
2 tblsp tomato paste
Heat butter and oil
Add onions garlic and chilli until onion is transparent
Add paprika basil and tomato paste.
Add additional chilli if required to taste
Add white wine as required to loosen sauce.
Simmer for up to 40 minutes.
Put wine in saucepan.
Add mussells - mussels will stick out of the water and be "steamed"
Put on a lid so that steam is created, then bring to boil.
If unshelled then steam until the mussels all open. discard any that dont.
For shelled, then steam until cooked.
Strain the remaining liquid from the pot.
Add the sauce and stir to coat the mussels.
Serve with lemon and parsley as garnish.
Mushroom Soup
Ingredients:
300g mushrooms (brown mushrooms)
1 onion
80g butter50g plain flour
500mL chicken stock
2 teaspoons lemon juice
250mL milk
Cream
Salt and pepper
Melt butter with onion in a saucepan and cook until onion is soft.
Add mushrooms and cook gently for 5 minutes, stirring all the while.
Stir in flour and cook for 1 minute, stirring occasionally.
Remove from heat and slowly pour in the chicken stock while stirring.
Bring to boil and continue stirring until soup is thick.
Stir in lemon juice and milk.
Season with salt and pepper.
Cover and simmer for 25 minutes.
Serve with some cream.
Chicken Curry with Goji berries and blueberries
Introduction
This is a recipe that I found in my local newspaper.
Curry Ingredients
20g coriander, chopped
200g blueberries
2 tbspn grated ginger
3/4 tsp salt
500g greek yoghurt
4 cloves garlic, chopped
3 tbspn olive oil
1 tsp tumeric
2 tbspn ground cinnamon
1 tsp chilli powder
500g chicken breast, diced
1 tsp garam masala
Pilau rice
2 tsp cumin seeds
2 tbspn olive oil
1 small onion, sliced
1 tsp tumeric
1 grated carrot
1 cup basmati rice
1/2 tsp salt
50g goji berries
handful peas
Instructions
1. Blend coriander, blueberries, ginger and salt with the yoghurt, and set aside.
2. Place garlic in saucepan with olive oil and heat til garlic starts to brown.
3. Add tumeric and heat 20sec, mix ground cinnamon and chilli powder and heat 20sec.
4. Add chicken and seal, stirring frequently.
5. Slowly pour in yoghurt mixture and bring to a simmer for 10 min uncovered, stirring occasionally.
6. Mix in masala and garnish with extra coriander.
And for the pilau: -
1. Heat cumin seeds and olive oil until seeds begin to pop - about 3min.
2. Fry onion, and then stir in tumeric, heat for 20sec.
3. Add carrot and cook 2 min.
4. Place onion mixture, rice, salt, and 1 3/4 cup boiling water into a saucepan and cook until done.
5. Add goji berries and peas, and let stand covered for 10mins.
6. Fluff with fork and serve.
Mustard Chicken and Sweet Potato
Introduction
This is an easy dish to cook, because it doesn't require any tricky ingredients.
Ingredients
1 large chicken breast
1 sweet potato
1 jar of roasted garlic, sundried tomato & mustard (sold in Aldi)
1/2 ounce of butter
Extra virgin olive oil (preferably organic)
Optional: sundried tomatoes, capers, kalamata olives, fetta cheese squares
Instructions
Turn on oven about 200 degrees celcius
Create large slices of the chicken breast
Place chicken in a baking pan and mix with the jar of mustard and mix into the chicken
Dice the sweet potato into small squares
Surround the chicken with sweet potato.
Nestle pieces of butter with the sweet potato and drizzle over olive oil to taste.
Place in oven to cook. Remove once to turn over the chicken pieces so they cook evenly. You can add the optional ingredients at this time. Leave in oven until chicken is cooked thoroughly. Serve with a salad or sauted / stirfried vegetables.
Sushi without Rice
Nori seaweed sheets
1 cup of sliced meat or fish (smoked salmon works well)
Avocado
Jullienne cucumbers
Julliene carrots
Any other veggies you desire
Place nori shiny side down on sushi mat. Put meat on top. Spread the avocado over the meat and also the jullienned veges. Fold nori over toppings and squeeze to secure. Slice into sizes as required.
Souvlaki Wraps
Wraps
Sliced Lamb
Crushed garlic
Onion powder
Pinch salt
Olive oil
Greek or natural yoghurt
Lettuce
Tomato
Grated cheese
Sour cream
Instructions
Marinade lamb in crushed garlic, onion powder, salt and olive oil. You might like to add a little cayenne pepper as well.
Mix in the yoghurt.
Cook in a frypan.
Wrap with tomato, lettuce and cheese, and sour cream to taste.
Sweet and sour meatballs
http://www.bestrecipes.com.au/recipe/Sweet-and-Sour-Meatballs-L381.html
Steamed Fish
1 whole white fish
salt and pepper
1 thumb of galangal or ginger
60ml soy sauce
1 tbsp rice wine
4 pieces of spring onion.
Small bunch of coriander.
1/2 cup low flavour oil or seseme oil.
Wash fish
Season the fish inside and out with salt and pepper
Stuff the fish with galangal or ginger and also sprinkle on top (thumb size)
Place a steaming plate in a wok and pour water into the bottom of the wok so it does not touch the plate.Bring the water to the boil.
Place the fish inside aluminium wrap or banana leaf and onto the steaming plate.
Let the fish steam for 8 minutes.
Make a sauce with 60ml soy sauce, 1 tbsp rice wine and 1 tbsp water.
When fish is read, put into a serving plate, pouring off any excess liquid.
Place spring onion and coriander over fish.
Heat the oil until it is just hot but not smoking.
Drizzle over the coriander and spring onions.
Drizzle sauce over top.
Serve.
Potato and Kale Soup
Water
Potatoes, chopped
Kale, chopped
Almond milk (or another type of milk)
Onions, chopped
Garlic, crushed
Salt and pepper
Boil the water and add the other ingredients according to taste. Add potato first, and milk and seasonings at the end.
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