tag:blogger.com,1999:blog-74816963356519481202024-03-08T05:56:35.922-08:00Whole PromiseSherilynhttp://www.blogger.com/profile/17756439753309347757noreply@blogger.comBlogger118125tag:blogger.com,1999:blog-7481696335651948120.post-73893968949852553372013-04-20T23:28:00.000-07:002013-04-21T03:25:39.391-07:00Tummy Grumbles for Granola<i></i><br />
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“My tummy grumbles for that!”</i> my youngest son said as he pointed to the jar of Granola I had made on whim the night before whilst he was tucked up in bed. <br />
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There’s something nice about a big glass jar of granola sitting perched on the kitchen counter - don’t you think? I’m not sure what it is? It’s probably linked to my obsession with food and lifestyle magazines who feature perfectly styled kitchens with a big jar of perfectly roasted golden granola on the bench top. The granola I can achieve, the perfectly clean kitchen - no! Well, maybe for five seconds once a week. </div>
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Search the web and you will find a zillion trillion recipes for granola. It’s nothing ground breaking but it’s popularity is definitely warranted for its taste and versatility. My version here mingles mesquite powder with dried cranberries, shavings of coconut and plenty of seeds. Mingled together this combo made a delicious mix of golden crunchiness which looks nearly to good to eat. </div>
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Granola can be enjoyed in so many ways. 1/2 cup with a splash of almond milk/goats yoghurt and fruit or with this <a href="http://www.wholepromise.blogspot.com.au/2013/03/cashew-cream-spiced-persimmon-salted.html#.UXOUfI6g5m0" target="_blank">cashew cream</a> serves me beautifully each morning. It works pretty nicely as a snack as well.</div>
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<b>Granola</b></div>
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<b>Makes approx 4 - 5 cups</b></div>
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<b>Dry Mix:</b></div>
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1 cup coconut shards</div>
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2 cup oats (preferably gluten free if you can get them)</div>
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1/3 cup pepitas</div>
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1/3 cup sunflower seeds</div>
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1/4 cup golden flax</div>
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1/3 cup dried cranberries</div>
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2 Tbs cacao nibs</div>
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2 Tbs hemp seeds</div>
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2 Tbs mesquite powder (opitonal)</div>
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3/4 cup sliced almonds</div>
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1/2 cup raw almonds</div>
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leftover vanilla bean pod (see wet mix below)</div>
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<b>Wet Mix:</b></div>
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1/2 cup coconut water</div>
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1/2 cup brown rice syrup</div>
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1/4 - 1/3 cup coconut oil</div>
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seeds of a vanilla bean, removed</div>
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Preheat oven to 180 degrees celcius</div>
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Place dry mix into a large mixing bowl, combine and set aside</div>
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Whisk together wet ingredients</div>
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Add wet ingredients to dry mix and mix well ensuring that dry ingredients are well coated with wet mix</div>
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Evenly spread the mix out of a baking sheet lined with baking paper</div>
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Place in the oven for 15 - 20 mins</div>
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Stir regularly to promote even cooking</div>
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Keep an eye on it that it doesn’t burn as it can happen quickly<br />
When nicely golden and evenly roasted remove from the oven and allow to cool before finding your own special jar to perch on your counter. </div>
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Sherilynhttp://www.blogger.com/profile/17756439753309347757noreply@blogger.com25tag:blogger.com,1999:blog-7481696335651948120.post-62508136885448479872013-03-18T04:00:00.001-07:002013-03-18T04:00:39.023-07:00Cashew Cream, Spiced Persimmon & Salted Pistachio Crumble<div class="separator" style="clear: both; text-align: center;">
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Breakfast is by far my most favourite meal of the day. It’s the meal that I am always most hungry for, it’s the meal that sets my day and it’s something that I always allow time for. I am definitely not one of those people who can eat the same thing for breakfast everyday, day in, day out - no way. I like mixing it up and tend to go through phases, usually directed by what is in season or by what I feel like.<br />
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For those of you who know me well I am a huge fan of local food, farmers markets etc. I drag my two boys along to our <a href="http://www.kawanawatersfarmersmarket.com.au/" target="_blank">local one</a> at the crack of dawn pretty much every Saturday morning - rail, hail or shine. Once upon a time the boys would complain, but now on a Friday evening when putting them to bed their last words usually are “<i>see you in the morning for the market</i>”. It’s music to my ears. <br />
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On the weekend I met for the second time <a href="http://www.goodnaturedliving.com.au/" target="_blank">this couple</a> who had a selection of hand crafted raw goods on sale. Swoop I did, and came away with a few packets of their <a href="http://www.goodnaturedliving.com.au/activated-organic-crackers.html" target="_blank">raw crackers</a> and their version of what I have prepared here. My mum and I shared it, and with our last mouthful agreed we would have a go at recreating it. My version uses rice malt syrup meaning it’s not 100% raw but hey, that’s cool because it tastes super yummy and is dairy, gluten and grain free. It’s not as good as <a href="http://www.goodnaturedliving.com.au/" target="_blank">good natured living’s</a> but I don’t have access to them every day so this will have to do for now, and with persimmons coming into season here I will be making this one again some time soon. <br />
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<b>Cashew Cream, Spiced Persimmon and Salted Pistachio Crumb</b><br />
Serves 2 - 3<br />
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<b>Cashew Cream</b><br />
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2/3 cup cashews, (soaked for a minimum of 2 hours or overnight)<br />
1/2 cup coconut water<br />
1/2 Tbs rice malt syrup<br />
Seeds from 1/2 a vanilla bean<br />
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Drain the cashews from their soaking water<br />
Place drained cashews in a high speed blender with the coconut water, rice malt syrup and seeds from the vanilla bean<br />
Whiz on high speed until smooth and set aside in a separate bowl<br />
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<b>Spiced Persimmon</b><br />
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2 small persimmons (165 gms)<br />
1/2 tsp cinnamon, ground<br />
3 Tbs coconut water<br />
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Peel the persimmon and place in a high speed blender along with cinnamon and coconut water.<br />
Whiz until your desired texture ( I like to leave a bit of chunk to mine)<br />
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<b>Salted Pistachio Crumb</b><br />
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1/4 cup pistachios<br />
pinch of sea salt<br />
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Place the pistachios and sea salt in a mini food processor and whiz until resembles fine crumbs<br />
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<b>To Assemble</b><br />
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Spoon cashew cream into a bowl and top with spiced persimmon and pistachio crumb.<br />
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My photography assistant below is also very good at helping himself to whatever is in view of the camera. </div>
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<br />Sherilynhttp://www.blogger.com/profile/17756439753309347757noreply@blogger.com5tag:blogger.com,1999:blog-7481696335651948120.post-7743191010045502662013-03-12T03:58:00.000-07:002013-03-12T03:59:26.102-07:00A Guilt Free Dessert Anyone? - Peanut Butter & Chocolate “Cheesecake” - By Wholesome Cook<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img alt="www.wholesome-cook.com" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimyLO3vQ_u-HJiDDEy-Weq1Q5BkMF8QY9vZ8kSXGTsVNcnHWPh87bU5LywjNMQjSAT85TFhn26pXpigfnrS_2TRtyj7hf5crRdhwkZd_4RwQ25_G90E1rJ6pbRx25_epIiaYVmIRNnImg/s640/Guilt+Free+Desserts+flat+cover.jpg" style="margin-left: auto; margin-right: auto;" title="www.wholesome-cook.com" width="452" /></td></tr>
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I absolutely agree with <a href="http://wholesome-cook.com/" target="_blank">Martyna</a> from <a href="http://www.wholesome-cook.com/" target="_blank">Wholesome Cook</a> on this one - yes, a cheesecake can be both delicious and good for you.<br />
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When a copy of Martyna’s new e-book - <a href="http://wholesome-cook.com/wholesome-cook-e-cookbooks/" target="_blank">Guilt Free Desserts</a> landed in my inbox it was this recipe that I kept flicking back to - <b>Peanut Butter & Chocolate Cheesecake. </b><br />
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Impressive to say the least this not so traditional cheesecake utilises one of my favourite ingredients and turns it into a star. The use of avocado here creates a moorish dessert that is also no bake and dairy free provided you can get your hands on some vegan chocolate. Me personally, I just went with regular organic chocolate. What could be more perfect, right!<br />
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Included in the book is also a host of other food bloggers who specialise in whole food and allergy friendly cooking and Wholepromise is part of that with its “<a href="http://wholepromise.blogspot.com.au/2012/07/the-easiest-ice-cream-in-world.html#.UT7w8o6g5m0" target="_blank">Macadamia Cacao Icecream</a>”. We were so excited when Martyna asked us to contribute. <br />
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If you haven’t got your hands on your copy of <a href="http://wholesome-cook.com/wholesome-cook-e-cookbooks/" target="_blank">Guilt Free Desserts</a> then skip on over to <a href="http://wholesome-cook.com/wholesome-cook-e-cookbooks/" target="_blank">Wholesome Cook</a> right now to pick up your own personal copy and brace yourself for some drool worthy recipes that are minus the guilt yet still full of pleasure. Perfect timing for Easter I would think.<br />
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<b>Peanut Butter & Chocolate “Cheesecake”</b><br />
Prep Time 20 mins<br />
Chilling 4 + hours<br />
Total Time: 4 hours 20 mins<br />
Serves 8 - 10<br />
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<b>Ingredients</b><br />
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<b>For The Crust:</b><br />
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2 cups raw pecans<br />
1 Tbsp raw cacao powder<br />
2 tsp coconut oil<br />
2 tsp vanilla extract<br />
1 Tbsp maple syrup<br />
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<b>For The Cheesecake Filling:</b><br />
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1 1/2 cups avocado flesh (from about 2 medium avocados)<br />
2 Tbsp organic smooth peanut butter (i used crunchy)<br />
2 tsp raw cacao powder<br />
2 tsp non-dairy milk (i used almond)<br />
2 tsp maple syrup<br />
1/2 tsp freshly ground sea salt<br />
125 g [ 1/4lb] vegan and gluten free low sugar chocolate ( I used regular chocolate)<br />
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<b>Instructions:</b><br />
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Line the base and sides of a 20cm (8in) springform tin with baking paper<br />
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<b>To Make The Crust:</b><br />
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1. Process pecans in a food processor until roughly chopped. Add the remaining crust ingredients and process further to combine into a moist crumbly consistency.<br />
2. Spoon crust misture over the base of the tin and spread out evenly, pressing the crust down firmly and into the edges of the tin.<br />
3. Place tin in the fridge for 10 minutes for the crust to set.<br />
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I<b>n the meantime make the "cheesecake” filling</b><br />
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<b>1.</b> Place all ingredients (except for the melted chocolate) into the bowl of a food processor or your handheld blender (chopping attachment). Process until smooth and creamy.<br />
2. Add melted chocolate to the avocado mixture. Process until smooth and well combined.<br />
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<b>To Assemble The Cheesecake:</b><br />
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1. Pour filling into the prepared tin lined with the pecan crumb base. Cover the cake with cling film and place in the freezer for at least 4 hours before serving<br />
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<b>To Serve:</b><br />
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1. Remove the ‘cheesecake’ from the freezer about 10 minutes before serving (shorter in summer, longer in winter). Slice and serve.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl-aZE4Rd1uG8GjdHraIDmlO3FndghvEXYmhkwCqbIegZwa13dSvU6U7tOrIn-MaRzA6qMnRT4lMszR9XsujmgEF6Njn8YTh8k3VURRzQoV3hL22kLl3WgML3Abp2LKsldtH8QV9vO35w/s1600/1-AvocadoCheesecake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Peanut Butter and Chocolate Cheesecake" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl-aZE4Rd1uG8GjdHraIDmlO3FndghvEXYmhkwCqbIegZwa13dSvU6U7tOrIn-MaRzA6qMnRT4lMszR9XsujmgEF6Njn8YTh8k3VURRzQoV3hL22kLl3WgML3Abp2LKsldtH8QV9vO35w/s640/1-AvocadoCheesecake2.jpg" title="Peanut Butter and Chocolate Cheesecake" width="452" /></a></div>
<br />Sherilynhttp://www.blogger.com/profile/17756439753309347757noreply@blogger.com4tag:blogger.com,1999:blog-7481696335651948120.post-58051246919804285582013-03-05T02:54:00.000-08:002013-03-05T02:55:26.872-08:00Mushroom Pate Pots<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGz_b-GpyRniuyLwjpSsJMMaczJfzqkKDI3qhXKfSXl6e5GEWvjgqXKQCvOMV0oia6XsVNGNQr6WFAwOWJTSDdiHlgIvTWLiLfHYWMSd8crX1yhBlemEixcEyiBTt38ndMZ53RjdiR1pY/s1600/2-Mushoroom+Pate6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGz_b-GpyRniuyLwjpSsJMMaczJfzqkKDI3qhXKfSXl6e5GEWvjgqXKQCvOMV0oia6XsVNGNQr6WFAwOWJTSDdiHlgIvTWLiLfHYWMSd8crX1yhBlemEixcEyiBTt38ndMZ53RjdiR1pY/s640/2-Mushoroom+Pate6.jpg" width="640" /></a></div>
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It’s been bucketing down here with rain for what seems like weeks now and outdoor plans and activities have been on hold. Each morning we wander if we will ever see the sun again. On a positive note however, the dull weather has provided some beautiful light for photography and I have enjoyed watching it dance on my subjects as I snap away and learn more with each and every click. The boys usually join me and think it is funny to help themselves to whatever I am capturing. Who am I to say “no” when it is something that contains mushrooms, nuts and other yummy things. Shame they wouldn’t eat it if I put it on a dinner plate for them at 6pm each night. This mushroom pate exceeded my expectations, is vegan and makes for a yummy afternoon snack. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtjjg-LbNyoldQ_S2a9OH5UBQbktalk2CZBsi7Lxue_Ro-zX61Y96HSu6NmTkVF1XxTQ_8C7gC8Se-nwRVDDxVpP7oblwvReHi5fh0B378Dw9Xv59FFa_CzkZB763OtCXR-lquh1ZnyWk/s1600/1-Mushoroom+Pate7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtjjg-LbNyoldQ_S2a9OH5UBQbktalk2CZBsi7Lxue_Ro-zX61Y96HSu6NmTkVF1XxTQ_8C7gC8Se-nwRVDDxVpP7oblwvReHi5fh0B378Dw9Xv59FFa_CzkZB763OtCXR-lquh1ZnyWk/s640/1-Mushoroom+Pate7.jpg" width="452" /></a></div>
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<b>Mushroom Pate Pots</b><br />
Serves 4<br />
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1 1/2 Tbs macadamia oil<br />
1 red onion, roughly chopped<br />
3 cloves garlic, crushed<br />
375gms button mushrooms, quartered<br />
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2/3 cups almonds, roasted<br />
1/2 cup cashews, roasted<br />
4 Tbs chives, finely chopped<br />
2 Tbs sage, finely chopped<br />
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salt and pepper to season**<br />
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Heat the macadamia oil in a large frying pan over medium heat<br />
Add the onion and garlic and cook until soft<br />
Increase the heat slightly and add the mushrooms and cook until soft and most of the liquid has evaporated<br />
Remove from the stove top and allow to cool<br />
Meanwhile place the almonds and cashews in the bowl of a food processor and whiz until finely chopped<br />
Add the cooled mushrooms, herbs and whiz all together until your desired texture<br />
Season with salt and pepper ** ( i used a combination of white and black pepper and some truffle salt and it was perfect! - just remember to taste)<br />
Place in the fridge for a little while to chill and serve as you wish.<br />
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Below is one of a zillion photos I have taken in the last couple of weeks. With a new venture in the pipe line I am slowly collating what I need to make it happen. I just wish I wasn’t one of those people who wants everything yesterday. Can you relate?<br />
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Loving the little shot of purple (stolen from my neighbours garden - sorry) in this photos. With the weather having been as such it is quite possibly the brightest thing I have seen in weeks. <br />
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<br />Sherilynhttp://www.blogger.com/profile/17756439753309347757noreply@blogger.com4tag:blogger.com,1999:blog-7481696335651948120.post-14109766243637939342013-02-24T02:48:00.000-08:002013-02-24T02:48:05.087-08:00Nutty Quinoa<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi25QyfJx3f3HVnwCT22bAfma6G3TeIuJhMnhyIBg2-xIymh6XeZ_oMCEsdXzBR9OLyUtf8h1lP3qMJcMVeiUqIZZP8DCp1YKzjLe_IHoqef_zny1SyUmWdKTGPR8SVtNQ5Abvl9IbDqQk/s1600/1-NuttyQuinoa1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi25QyfJx3f3HVnwCT22bAfma6G3TeIuJhMnhyIBg2-xIymh6XeZ_oMCEsdXzBR9OLyUtf8h1lP3qMJcMVeiUqIZZP8DCp1YKzjLe_IHoqef_zny1SyUmWdKTGPR8SVtNQ5Abvl9IbDqQk/s640/1-NuttyQuinoa1.jpg" width="640" /></a></div>
This is type of thing I like to prepare when I can’t be bothered to prepare anything else, but know I should prepare something nourishing and filling. It’s accepting of variation and can easily be thrown together in no time. It was a no fuss way to end the weekend that went by so quickly – sigh! Back at work tomorrow knowing there are a million things to be done at home – sigh again! Guess they will still be there when I get home.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcMF0cLmU1vkbCWiyQ8L-3nqvaUXKYV1clmPRZ7lVjKP5gORhKvEPd8hNsF8d6r3ZCsXa8YeOEF1EOVdqeCmJz1rGTA5VG5i967zrojxR526fTlBhOIgfAIRs-I4nsJms5THy-Au_pI4w/s1600/3-NuttyQuinoa2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcMF0cLmU1vkbCWiyQ8L-3nqvaUXKYV1clmPRZ7lVjKP5gORhKvEPd8hNsF8d6r3ZCsXa8YeOEF1EOVdqeCmJz1rGTA5VG5i967zrojxR526fTlBhOIgfAIRs-I4nsJms5THy-Au_pI4w/s640/3-NuttyQuinoa2.jpg" width="452" /></a></div>
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<b>Nutty Quinoa Salad</b><br />
Serves 2 for main or 4 as a side<br />
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½ cup quinoa, rinsed well and drained<br />
¾ cup water<br />
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<b>To Cook Quinoa:</b><br />
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Place ¾ cup water in a small saucepan over high heat and bring to the boil<br />
Add quinoa and reduce to a simmer<br />
Cook for 10 mins or until grains are tender and liquid has been absorbed<br />
Remove from the stovetop and allow to steam until ready to use<br />
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<b>Meanwhile Prepare Additional Salad Ingredients:</b><br />
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2 stalks celery, sliced<br />
1 roasted capsicum, finely sliced<br />
¼ cup semi dried cranberries<br />
¼ cup roasted almonds<br />
¼ cup walnuts, roughly chopped<br />
¼ cup pistachios, shell removed<br />
½ red onion, finely sliced<br />
1 – 2 cups salad leaves of your choice<br />
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<b>For the Dressing:</b><br />
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3 Tbs lemon juice<br />
¼ cup olive oil<br />
1 tsp curry powder<br />
1 tsp honey<br />
salt and pepper to season<br />
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Place the lemon juice, curry powder, honey, olive oil, salt and pepper into a bowl and whisk well to combine.<br />
Set aside until ready to use.<br />
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<b>To Assemble Salad:</b><br />
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Place the cooked quinoa, and additional salad ingredients into a large bowl and toss together<br />
Pour the dressing over the salad and mix well to combine<br />
Serve on own or as a side<br />
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Sherilynhttp://www.blogger.com/profile/17756439753309347757noreply@blogger.com3tag:blogger.com,1999:blog-7481696335651948120.post-14155779139472920542013-02-13T19:28:00.000-08:002013-02-13T19:30:43.398-08:00I Could Eat This For Breakfast! - Cherry Clafouti with a Lemon Almond Crumb<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGvklNVie-_2OqlssRj4ZHH_87VQZ7XNBhyphenhyphenJzX50RWWBbQJgSN9etkrV1VS8KRPgJz-sgp_xL-SfrA-s3tvvsqW2_3eiSR0MYXqlARyKGWvYgPHUc2kPiZrhmsmwDul-xK-DUH2AOoUh0/s1600/2-Cherry+Clafoutis4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cherry Ricotta Clafouti" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGvklNVie-_2OqlssRj4ZHH_87VQZ7XNBhyphenhyphenJzX50RWWBbQJgSN9etkrV1VS8KRPgJz-sgp_xL-SfrA-s3tvvsqW2_3eiSR0MYXqlARyKGWvYgPHUc2kPiZrhmsmwDul-xK-DUH2AOoUh0/s640/2-Cherry+Clafoutis4.jpg" title="Cherry Clafouti for Breakfast" width="452" /></a></div>
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Actually - I did! Laced with an abundance of cherries this went down very well just before slipping out the door to work. Topped off with a blob of natural yoghurt and the crumb of course, means I am still thinking about it and wishing I had some for breakfast everyday.... </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjch9hWO4DXoJN_DEIC6v5KkBHpWysAN_cg6iIj4EUUvpT6CK2rOwbGSlpo71RqyMwi0wjgF4iZDX5sBYYJ7X95AR8oZOyhNeHIdEnMLQs8BnfN3GTVUq-6K8FPdFT0hOa_9tZXMENzMhQ/s1600/1-Cherry+Clafoutis5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cherry Ricotta Clafouti" border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjch9hWO4DXoJN_DEIC6v5KkBHpWysAN_cg6iIj4EUUvpT6CK2rOwbGSlpo71RqyMwi0wjgF4iZDX5sBYYJ7X95AR8oZOyhNeHIdEnMLQs8BnfN3GTVUq-6K8FPdFT0hOa_9tZXMENzMhQ/s640/1-Cherry+Clafoutis5.jpg" title="Cherry Clafouti" width="640" /></a></div>
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<b>Cherry Clafouti with a Lemon Almond Crumb</b></div>
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<b>Serves 4 - 6</b></div>
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<b>Cherry Clafouti</b></div>
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1/2 cup milk (your choice of type)</div>
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1/2 cup ricotta cheese</div>
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2 large eggs</div>
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1/4 cup rice malt syrup</div>
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1/2 cup oat flour (gluten free) or almond meal</div>
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1 tsp vanilla extract</div>
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2 cups fresh cherries, pitted and halved</div>
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Preheat oven to 185 degrees celcius</div>
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Blend milk, eggs, rice malt syrup, oat flour and vanilla all together until smooth</div>
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Lay the cherries evenly over the bottom of an oven proof dish (mine was approx 20cm wide)</div>
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Pour the batter evenly over the top</div>
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Bake until golden brown, approximately 30 - 35 minutes</div>
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Serve warm and sprinkled with lemon almond crumb and/or a dollop of yoghurt</div>
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<b>Lemon Almond Crumb</b></div>
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1 Tbs flaked almonds</div>
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Zest of half a lemon</div>
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1 Tbs dessicated coconut</div>
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1 tsp plam sugar</div>
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Place ingredients in a food processor and whiz</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjik3QOZbrVBYbIH35oQVyrmFx8TZ-USuen15fpkC-qcgWO3apin_wW0wj0e3QJ1PORGhAohj-tvIUkQzLSD1vmqBwe5LyLpZvMC-M_vxWEtVWTAzRrylsrqxEYPIW3j1lIqPOdbIUzD9o/s1600/3-Cherry+Clafoutis1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cherry Clafouti with Ricotta" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjik3QOZbrVBYbIH35oQVyrmFx8TZ-USuen15fpkC-qcgWO3apin_wW0wj0e3QJ1PORGhAohj-tvIUkQzLSD1vmqBwe5LyLpZvMC-M_vxWEtVWTAzRrylsrqxEYPIW3j1lIqPOdbIUzD9o/s640/3-Cherry+Clafoutis1.jpg" title="Cherry Clafouti" width="400" /></a></div>
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Sherilynhttp://www.blogger.com/profile/17756439753309347757noreply@blogger.com3tag:blogger.com,1999:blog-7481696335651948120.post-55019352401060113022013-02-06T02:53:00.001-08:002013-02-06T02:54:38.970-08:00Be My Valentine - Zesty Almond Raw Chocolate<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBIMm_qWZ7F6bCqY_cFPYlrwt0rqoMQpWatzE4MIbrNGIM3cwEl69sVnaX5QhHLmIUTwl-Ska2G2P8kpecFVdq0N8Hr5K3b_mB8Zr5sVx6Pp2VmUn6B6df9fOMWb3kFL9MglXNDlqvDIQ/s1600/1-February+2013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Raw Chocolate Recipe" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBIMm_qWZ7F6bCqY_cFPYlrwt0rqoMQpWatzE4MIbrNGIM3cwEl69sVnaX5QhHLmIUTwl-Ska2G2P8kpecFVdq0N8Hr5K3b_mB8Zr5sVx6Pp2VmUn6B6df9fOMWb3kFL9MglXNDlqvDIQ/s640/1-February+2013.jpg" title="Raw Chocolate Recipe" width="640" /></a></div>
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This recipe for raw choc definitely comes under the super easy category of - compile, gently heat, stir, pour, freeze and eat. It’s also perfect timing for Valentines Day. The boys chose lemon zest and almond butter and once poured I had an after thought to make one especially for me and added some chopped walnuts and a few chilli flakes - that gave it a nice bit of spark. Personally I think making raw chocolate is one of those things that once you have a base just about anything (within reason) will work. So don’t be shy and give it a try. It will be a whole lot better for you than store bought chocolate and less addictive as well - trust me!<br />
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I recently picked up some chocolate moulds from <a href="http://www.spotlight.com.au/" target="_blank">Spotlight</a> but if you don’t have any just make a bark as we did in <a href="http://wholepromise.blogspot.com.au/2012/04/happy-easter-raw-chocolate-bark-with.html" target="_blank">this </a>combo sometime ago now. <br />
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<b>Zesty Almond Raw Chocolate</b><br />
<b>(makes enough to share)</b><br />
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1/2 cup cacoa butter<br />
1/4 cup cacao powder, sifted<br />
3 Tbs brown rice syrup (use more if you like it sweeter)<br />
2 tspns vanilla extract<br />
zest of 1 lemon (unwaxed)<br />
2 Tbs almond butter<br />
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optional (chopped walnuts and a little sprinkle of chilli flakes)<br />
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Melt the cacao butter over a very gentle heat<br />
When completely melted add the remaining ingredients and stir well to combine<br />
Pour into your chosen moulds<br />
Place in the freezer until set (maybe 5 mins)<br />
Remove and keep refrigerated until ready to eat<br />
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<br />Sherilynhttp://www.blogger.com/profile/17756439753309347757noreply@blogger.com3tag:blogger.com,1999:blog-7481696335651948120.post-83933196912244059852013-01-21T04:22:00.000-08:002013-01-30T13:27:49.139-08:00It’s Fabulous Fermentation Week - Fermented Beets with Orange & Thyme, Tzatziki and Spiced Chickpea Cakes<div class="separator" style="clear: both; text-align: center;">
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It’s fabulous fermentation week and personally it couldn’t have come at a better time. After reluctantly being prescribed and taking a double course of antibiotics for pneumonia in the week leading up to xmas, I have been stuffing this fermented beet concoction into my gob as much as possible. <br />
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Now, I should say that I have attempted to make fermented foods before with not so great outcomes, so, when <a href="http://www.earthsprout.com/?page_id=2" target="_blank">Elenore</a> from <a href="http://www.earthsprout.com/" target="_blank">Earthsprout</a> and <a href="http://mynewroots.org/site/about/" target="_blank">Sarah</a> from <a href="http://mynewroots.org/site/" target="_blank">My New Roots</a> emailed about taking part in Fabulous Fermentation Week I decided to give it another go. But rather than fumbling my way through I went straight to the source of all things traditional - <a href="http://nourishedkitchen.com/" target="_blank">Nourished Kitchen</a>. I am sure <a href="http://nourishedkitchen.com/about-the-nourished-kitchen/" target="_blank">Jenny</a> needs no introduction, but if she does then you do yourself a huge favour and get yourself familiar with her blog, because it is a golden resource to live by. Using her <a href="http://nourishedkitchen.com/category/course/fermented-cultured-foods/" target="_blank">tips</a> as a guide I am very happy to say that I did it and so can you. In fact I could feel myself doing a little happy dance each time I looked at the jar and saw it bubbling away.<br />
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However given that some people fear fermentation I thought it important to add <a href="http://www.wildfermentation.com/vegetable-fermentation-further-simplified-2/" target="_blank">this link</a> where you can follow the advice and guide of <a href="http://www.wildfermentation.com/" target="_blank">Sandor Katz</a> – the king of fermentation.<br />
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<b>A little note: </b><br />
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As I didn’t have enough beet mix to fill my chosen size jar (1 litre capacity) I ended up using the leaves of the beets (well washed and organic) to keep the beet mix thoroughly submerged (this is key). I did this by packing them tightly into the top of the jar. I then topped up with a small amount of water to just make sure everything was covered. <br />
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Finding ways to integrate fermented food into my meals has been super easy – just put it on top of whatever you like. But if something more specific is what you are after then here are my two favourite ways to make fermented beets a complimentary addition to your life. <b>Spiced Chickpea Cakes with Tzatziki</b> and for a snack - <b>Hummus and Beet Eggs</b>. Even the boys eat it as a little side option to their lunch or dinner, so it can’t be to bad. <br />
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<b>Fermented Beets with Orange &Thyme with Tzatziki and Spiced Chickpea Cakes</b></div>
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<b>Fermented Beets with Orange and Thyme </b><br />
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<b>Gather:</b><br />
<br />
500gm beetroots, washed well and grated<br />
10 sprigs of thyme<br />
zest of one orange<br />
¼ cup whey *<br />
2 tsp sea salt (salt to taste)<br />
<br />
Beet Leaves, washed well (for keeping the beets mixture submerged)<br />
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<b>To Make:</b><br />
<br />
Lop the top and bottom off the beets<br />
Grate the beets using a grater or food processor and place into a medium to large size bowl<br />
Combine beets with orange zest, thyme, whey and salt<br />
Mix together<br />
Spoon into a mason/glass jar and pummel with a tool that will assist the release of the juices so that the beets are eventually under the liquid <br />
Push the reserved and well washed beets leaves into the jar as tightly as you can to keep the beets immersed below the fluid<br />
Cover loosely and ferment at room temperature for 3 days then transfer to fridge.<br />
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* <i>I used whey strained from organic natural yoghurt. To do this, line a sieve with muslin. Spoon the yoghurt into the lined strainer that has been place over a bowl. Cover and leave overnight. </i><br />
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<i><span class="Apple-style-span" style="font-style: normal;"><i>Store any leftover Whey in a glass jar in the fridge for future use (some say up to 6 months). Check out <a href="http://food52.com/blog/3050_whey_cool" target="_blank">this post</a> by <a href="http://food52.com/" target="_blank">Food52</a> for ways to use whey in the future. You will be surprised just how versatile this stuff is. </i></span></i><br />
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<b>Cumin Spiced Chickpea Cakes</b><br />
Makes 8 patties<br />
<br />
<b>Gather:</b><br />
<br />
1 can (440gm) chickpeas, rinsed and drained<br />
¼ cup pepitas (pumpkin seeds)<br />
¼ cup besan flour (chickpea flour) + extra for dusting<br />
1 small bunch coriander, roughly chopped (stems and leaves)<br />
1 small brown onion, roughly chopped<br />
½ roasted red pepper, roughly chopped<br />
4 small cloves garlic, crushed<br />
2 tspn ground cumin<br />
1 tspn ground sumac<br />
1 tsp sea salt<br />
1 tsp white pepper, freshly ground<br />
2 medium eggs<br />
<br />
½ cup quinoa, cooked<br />
1 small carrot, grated<br />
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2 Tbs macadamia oil (for cooking) (use what you wish)</div>
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<b>To Make:</b><br />
<br />
Process the above ingredients (except the quinoa and carrot) in a food processor and whiz until well combined and smooth<br />
Stir through the cooked quinoa and grated carrot<br />
Cover and refrigerate for 20 – 30 mins (if possible)<br />
Meanwhile preheat oven to 180 degrees celcius<br />
Remove the mixture from the fridge<br />
Using your hands shape the mixture into 8 patties<br />
Dust each pattie lightly with extra besan flour (optional)<br />
Heat your choice of oil (2 Tbs) in a frypan over a medium heat<br />
Cook for approximately 6 – 8 minutes on each side or until golden brown<br />
Transfer to oven and cook for a further 10 minutes<br />
Serve with Tzitziki (recipe below) and fermented beetroot<br />
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<b>Tzatziki</b><br />
<br />
Makes 1 ½ cups<br />
<br />
1-cup natural yoghurt (I use Barambah)<br />
1 medium cucumber, grated and drained*<br />
1 clove garlic, crushed<br />
1 tbs fresh mint, finely chopped<br />
½ tsp truffle salt or sea salt (season to your liking)<br />
<br />
<i>* place the grated cucumber in a piece of muslin and squeeze to release as much liquid as possible</i><br />
<br />
Combine all the ingredients in a small bowl and gently mix through<br />
Season to your liking<br />
Place in the fridge until required<br />
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<b>Snack Time - </b><br />
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<b>Hummus and Beet Eggs</b></div>
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Fill boiled egg whites with hummus and top with fermented beet.Sherilynhttp://www.blogger.com/profile/17756439753309347757noreply@blogger.com13tag:blogger.com,1999:blog-7481696335651948120.post-10567053955777242862012-12-19T12:04:00.000-08:002012-12-19T12:04:30.344-08:00Until 2013 - Merry Xmas<div class="separator" style="clear: both; text-align: center;">
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The holiday mode is in full swing and Christmas is upon us. So much so that most things (including blogging) have been the furtherest from my mind. Spoilt by an early mark to the school holidays we ventured to <a href="http://www.visitmelbourne.com/" target="_blank">Melbourne</a> to spend time with family and boy was it a noisy and exhausting affair. With four children in total ranging in age from 6 down to 3 there wasn’t much time for relaxing but I did manage to sneak off and do a few things that have been on my list for a while in Melbourne town. One included a trip to <a href="http://botanicalcuisine.com/" target="_blank">Botanical Cuisine</a> where I snapped a few shots and the other a little cafe not far from there called <a href="http://www.urbanspoon.com/r/71/1700023/restaurant/Melbourne/Tomboy-Collingwood" target="_blank">Tomboy</a>. But we are now home and bike rides to the beach to find treasures that lay awash the shore, playtime with friends and being in the pool what feels like every five minutes is what the days have become - aka no routine. The summer holidays are here well and truly and it’s nice to not have the pressure of everything for a little while, so, enjoy your personal time out in the coming weeks and until 2013 - enjoy the holidays, be safe and have a wonderful break. We plan to be back in the new year with something new - that’s if I don’t take to much of a holiday of course. </div>
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Merry Xmas Everyone and a Safe and Happy New Year xx</div>
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Sherilynhttp://www.blogger.com/profile/17756439753309347757noreply@blogger.com5tag:blogger.com,1999:blog-7481696335651948120.post-6520348126755902532012-11-24T23:44:00.001-08:002012-11-24T23:44:09.745-08:00Happy Holiday Snaps and A Green Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI-NS-1wSSDFB4HbiSDFiXMcxXD4ZbZ4jfuOkYH83qUab16hXccbn2MitcZD_Fvrgo5j8Icv_cst01jJ3WmlA9UTDp9YfxJhXVEM_-GfrqK0LQbQRTs3EQoxMJInZGTgKbl1NJsbP4SBw/s1600/1-Green+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="“532" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI-NS-1wSSDFB4HbiSDFiXMcxXD4ZbZ4jfuOkYH83qUab16hXccbn2MitcZD_Fvrgo5j8Icv_cst01jJ3WmlA9UTDp9YfxJhXVEM_-GfrqK0LQbQRTs3EQoxMJInZGTgKbl1NJsbP4SBw/s800/1-Green+Salad.jpg" width="“800" /></a></div>
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Sometimes all you need is a bit of green. Would you agree?<br />
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After holidaying recently at the beautiful <a href="http://www.ourrainbowbeach.com.au/">Rainbow Beach</a> with my husbands sister and her super cute family it was great to get back into my little kitchen and food routine. We had a lovely week away and it was fantastic to give the boys (all four of them) some wonderful freedom and space to run amok. The serenity and vastness of the environment lent itself beautifully to their energetic personalities. We feel so lucky to live where we do and have freedom at our fingertips.<br />
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I can still see the boys faces beaming with excitement as we pulled off the bitumen in our 4WD and headed up the beach toward our <a href="https://maps.google.com.au/maps?hl=en&q=rainbow+beach&ie=UTF-8&hq=&hnear=0x6becb17a4c7f58fb:0x400eef17f20edd0,Rainbow+Beach+QLD&gl=au&ei=zFiwUIG-K-efmQWqhoHYBg&sqi=2&ved=0CMYBELYD">destination</a>. They were in another world. We counted eagles soaring on the thermal currents, dodged jelly fish washed ashore and hung on for our dear life a couple of times. But perhaps the highlight for the boys was feeding dolphins at Tin Can Bay. The boys were silenced by their serenity. Sealed in our memories forever we can’t wait to do it again.<br />
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<a href="http://www.ourrainbowbeach.com.au/">Rainbow Beach</a> is certainly somewhere I could get to know much better. Luckily it is only a couple of hours from home.<br />
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<b>A Very Green Salad</b><br />
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<b>For the Dressing:</b><br />
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1 head of garlic<br />
1/4 cup extra virgin olive oil (cold pressed)<br />
50 ml lemon juice
salt and pepper to season<br />
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Preheat oven to 200 degrees celcius<br />
Wrap garlic tightly in foil and place on an oven tray<br />
Roast until tender (approx 30 - 35 mins)<br />
When cool enough to handle, squeeze the garlic from skins into a bowl (discard skins)<br />
Whisk in oil and lemon juice
Season and set aside<br />
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<b>For the Salad:</b><br />
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<b></b>Sift through your fridge and find anything green - celery, spinach,lettuce, corainder, avocado, sprouts, brussel sprouts, brocolli and chop, chop chop.<br />
Mix through some chickpeas (canned will do if you are short on time) and top with a generous sprinkle of pumpkin seeds or even dukkah would go nicely here.<br />
Load it all into a bowl and dress as you wish.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGrLeJbhyphenhyphenDmPmPOZnVC_47yG6ohxFpKqOze58EB78kMpaI98i3YednuHaHgtmJkyQJWD7Uko6BqjEqrwW3aAGMPD6eJakYuk0ZJ1Kr0rr7Yk3KxZ7TpQl-VeF6lOLTuX9Hv_JPXddam4g/s1600/3-Rainbow+Beach2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="“532" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGrLeJbhyphenhyphenDmPmPOZnVC_47yG6ohxFpKqOze58EB78kMpaI98i3YednuHaHgtmJkyQJWD7Uko6BqjEqrwW3aAGMPD6eJakYuk0ZJ1Kr0rr7Yk3KxZ7TpQl-VeF6lOLTuX9Hv_JPXddam4g/s800/3-Rainbow+Beach2.jpg" width="“800" /></a></div>
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Sherilynhttp://www.blogger.com/profile/17756439753309347757noreply@blogger.com3tag:blogger.com,1999:blog-7481696335651948120.post-89442263726190265022012-11-02T03:40:00.000-07:002012-11-02T03:41:40.056-07:00Boys Snacking On and We’re on WELL in LA<div class="separator" style="clear: both; text-align: center;">
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Green Candy - or so I tell my boys. This green smoothie is easy to drink thanks to the addition of an orange and frozen banana. </div>
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<b>A Delightful Green Smoothie</b></div>
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<b>Serves 2 - 3</b></div>
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1 cup coconut water</div>
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1 orange, peeled</div>
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1 frozen banana</div>
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Leaves from one stalk of kale</div>
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Place in a high powered blender and whiz</div>
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This is an after school quickie now the weather is warming up. Blueberries have started popping and make a good sub for the grapes and if pistachios or other nuts aren’t on the allowed list then try cubes of cheese or pitted olives. </div>
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<b>Cucumber, Grape and Pistachio Salad</b></div>
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<b>Serves 2</b></div>
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1/2 green cucumber, washed and chopped</div>
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bunch of grapes, washed</div>
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sprinkle of pistachios (unsalted)</div>
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Mix together and serve</div>
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A cup of tea fixes everything and Vanilla Rooibos is our favourite. Perfect as part of our settling routine prior to bed. Ahh! says Mummy.....</div>
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<span class="Apple-style-span" style="font-size: large;">And a big thank you to Erin from <a href="http://www.wellinla.com/" target="_blank">Well In LA</a>. Thank you so much for your feature this week and kind words of which can be found <a href="http://www.wellinla.com/whole-promise-food/2012/" target="_blank">here. </a> For anyone who isn’t familiar with Erin’s blog and work then pop on over to <a href="http://www.wellinla.com/" target="_blank">Well in LA</a> and check out this cool gals love of all things wellness related. I guarantee you will want to go out and buy a yoga mat once you have......... </span></div>
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Sherilynhttp://www.blogger.com/profile/17756439753309347757noreply@blogger.com1tag:blogger.com,1999:blog-7481696335651948120.post-10567793352018748002012-10-22T03:04:00.000-07:002012-10-22T03:04:47.789-07:00Wholesome Cook Guest Post - Grain and Gluten Free Bread with Hemp<div class="separator" style="clear: both; text-align: center;">
<a href="http://wholesome-cook.com/wp-content/uploads/2012/10/Grain-Free-Bread-Wholesome-Cook1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://wholesome-cook.com/wp-content/uploads/2012/10/Grain-Free-Bread-Wholesome-Cook1.jpg" width="478" /></a></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">Whilst Martyna from the <a href="http://wholesome-cook.com/" target="_blank">Wholesome Cook</a> is headed to San Diego I have headed over to her amazing blog to share my grain and gluten free bread that has become somewhat of a staple in my household. I usually make a loaf of this on a Sunday and whilst it is no substitute for a loaf of crusty sourdough it is something bread like none the less.</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">For those of you who aren’t familiar with Martyna she is </span><span class="Apple-style-span" style="line-height: 17px;"><span style="line-height: 19px;"><span class="Apple-style-span" style="font-size: small;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; line-height: 14px;">a professional recipe developer and the </span><span style="line-height: 14px;">cook behind a Sydney-based allergy-friendly recipe blog, </span><a href="http://wholesomecook.wordpress.com/" style="color: #0068cf; cursor: pointer; font-weight: inherit; line-height: 19px; text-decoration: underline;" target="_blank"><span style="border-bottom-color: windowtext; border-bottom-style: none; border-bottom-width: 1px; border-left-color: windowtext; border-left-style: none; border-left-width: 1px; border-right-color: windowtext; border-right-style: none; border-right-width: 1px; border-top-color: windowtext; border-top-style: none; border-top-width: 1px; color: windowtext; line-height: 14px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;">Wholesome Cook</span></a><span style="line-height: 14px;">, where she tries to create a point of reference for healthy, nutritious and easy to prepare meals, without breaking the bank or over-complicating things. Think of her blog as an anti-revolution to the world of highly processed, fast-food and pre-packaged meals. </span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; line-height: 14px;">Specializing in mostly natural, additive-free and allergy-friendly recipes Martyna has recently published her first e-cookbook, </span><a href="http://www.e-junkie.com/wholesomecook/product/480285.php" style="color: #0068cf; cursor: pointer; font-weight: inherit; line-height: 19px; text-decoration: underline;" target="_blank"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; color: windowtext; line-height: 14px;">My Whole Food Philosophy</span></a><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-style: italic; line-height: 14px;">.</span></span></span></span></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 17px;"><span style="line-height: 19px;"><span class="Apple-style-span" style="font-size: small;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-style: italic; line-height: 14px;"><br /></span></span></span></span></span></div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 17px;"><span style="line-height: 19px;"><span class="Apple-style-span" style="font-size: small;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; line-height: 14px;">To read more about this recipe and get a copy to print then head <a href="http://wholesome-cook.com/2012/10/22/grain-and-gluten-free-bread-guest-post-by-sherilyn-palmer-from-whole-promise/#comments" target="_blank">here</a></span></span></span></span></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;"><span class="Apple-style-span" style="line-height: 14px;"><br /></span></span></div>
Sherilynhttp://www.blogger.com/profile/17756439753309347757noreply@blogger.com3tag:blogger.com,1999:blog-7481696335651948120.post-85497437340791858572012-10-16T03:58:00.002-07:002012-10-16T03:58:22.546-07:00A Worthwhile Indulgence - Chocolate Coconut Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqMYfyWIsuDc1TUt5bJ6u3sSbHykrSe2TmCXgMPnROmrW5GjwSoQT90IjdWg4irTvGhHiV5dbX5nvfJw403DFG5WU0Hfx1FOKzHx_Mf7FMnyqPLVJMD3YAgnRZynqyRYkJAWzvInBLcOU/s1600/1-Chocolate+Coconut+Cupcakes+Take+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="chocolate cupcake recipe" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqMYfyWIsuDc1TUt5bJ6u3sSbHykrSe2TmCXgMPnROmrW5GjwSoQT90IjdWg4irTvGhHiV5dbX5nvfJw403DFG5WU0Hfx1FOKzHx_Mf7FMnyqPLVJMD3YAgnRZynqyRYkJAWzvInBLcOU/s640/1-Chocolate+Coconut+Cupcakes+Take+2.jpg" title="chocolate cupcake recipe" width="400" /></a></div>
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<br />
<br />
These little cupcakes constitute what I would regard a worthwhile indulgence and they are both grain and gluten free.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZDAfyg2ADtalcHkehDUEMFlix0Mwmv84lMIRKYJo6jLmAyWWWcTn0jVKf8Z2vkJggZfOD_1_VojMzTo4EVghqlE8zdnWD-b3kG_sd5CV66CZKdKm8vr2XKzZdvMoNN49e4ptWF5VAbE0/s1600/2-export1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="chocolate cupcake recipe" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZDAfyg2ADtalcHkehDUEMFlix0Mwmv84lMIRKYJo6jLmAyWWWcTn0jVKf8Z2vkJggZfOD_1_VojMzTo4EVghqlE8zdnWD-b3kG_sd5CV66CZKdKm8vr2XKzZdvMoNN49e4ptWF5VAbE0/s640/2-export1.jpg" title="chocolate coconut cupcake recipe" width="426" /></a></div>
<br />
<b>Chocolate Coconut Cupcakes</b><br />
<b>Adapted from <a href="http://comfybelly.com/" target="_blank">Comfy Belly</a></b><br />
<b>Makes 12</b><br />
<br />
<i><b>Dry Ingredients</b></i><br />
<br />
1/4 cup coconut flour<br />
1/4 cacao powder<br />
1/4 tsp sea salt<br />
1/4 tsp baking soda<br />
1 Tbs pecan meal<br />
<br />
<i><b>Wet Ingredients</b></i><br />
<i><br /></i>
1 Tbs olive oil<br />
3 eggs, lightly beaten<br />
1/4 cup brown rice syrup<br />
+<br />
1/3 cup chocolate (70%), roughly chopped<br />
<br />
Preheat oven to 185 degrees celcius<br />
Line a cupcake tray with patty papers<br />
Combine the dry ingredients in a medium size bowl and use a whisk to mix together<br />
In another bowl combine the wet ingredients and whisk together<br />
Mix the dry ingredients into the wet ingredients and mix together with a spatula to combine<br />
Add the chopped chocolate and mix again<br />
Spoon a heaped tablespoon of mixture into each cupcake liner<br />
Bake for 20mins or until a skewer when inserted comes out clean<br />
Remove from the oven and allow to cool on a wire rack<br />
<br />
<b>For the Frosting</b><br />
<br />
250 gm block cream cheese, softened<br />
1 heaped Tbs of honey*<br />
Juice of half a lemon<br />
<br />
Beat all the ingredients together until combined and smooth<br />
Adjust the sweetness if you wish<br />
Transfer mixture into a piping bag with your chosen nozel and pipe away<br />
<br />
* If the frosting seems a little soft then put it in the fridge for a little while to firm up then pipe.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPGsdbFrF8GeezsN5GRPrtx0NmL8tN7IfmHu7n-RWvnwdwYTfclBZlabbJRsqDklVQG29NAw7BYcJ_6Fo3Jur32rQsW2HjikPDCyGVGveq92PHD4QX_QrYHXxXAifzFaUfah2trh7ku7U/s1600/3-export2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="chocolate coconut cupcake recipe" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPGsdbFrF8GeezsN5GRPrtx0NmL8tN7IfmHu7n-RWvnwdwYTfclBZlabbJRsqDklVQG29NAw7BYcJ_6Fo3Jur32rQsW2HjikPDCyGVGveq92PHD4QX_QrYHXxXAifzFaUfah2trh7ku7U/s640/3-export2.jpg" title="chocolate coconut cupcake recipe" width="640" /></a></div>
<br />Sherilynhttp://www.blogger.com/profile/17756439753309347757noreply@blogger.com10tag:blogger.com,1999:blog-7481696335651948120.post-8876872174070545592012-10-11T03:47:00.001-07:002012-10-11T03:47:43.389-07:00 I Finally Got Around To Making It - A Raw Lime Tart<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ2oBajt6hmGO4dwPXPZQWyK1BendBNfUgTIMNFJ6xor0tFSuAToO40pj7YcJ589SPjtfCaa4UjW1CR9z_4x8asAvDkHlktOD3yRmJtJ-oASSsQG9Ig-2DSW2ItN1JUP9VW0rEI6oaxNI/s1600/1-Lime+Tart1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ2oBajt6hmGO4dwPXPZQWyK1BendBNfUgTIMNFJ6xor0tFSuAToO40pj7YcJ589SPjtfCaa4UjW1CR9z_4x8asAvDkHlktOD3yRmJtJ-oASSsQG9Ig-2DSW2ItN1JUP9VW0rEI6oaxNI/s640/1-Lime+Tart1.jpg" width="426" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxVbELzECbzkn6kC3HezkfzDOjL6ccIBv_p9R7TQEdmeMHkytE4qPA-6wALXSXz6OV-qmNoNUtalziWWn_L1fF7jEq_qu4LywYCV0l0QWdOr-bMiYfOeKEoauDYOYRWNCp6WP76SpPDso/s1600/2-Lime+Tart2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxVbELzECbzkn6kC3HezkfzDOjL6ccIBv_p9R7TQEdmeMHkytE4qPA-6wALXSXz6OV-qmNoNUtalziWWn_L1fF7jEq_qu4LywYCV0l0QWdOr-bMiYfOeKEoauDYOYRWNCp6WP76SpPDso/s640/2-Lime+Tart2.jpg" width="425" /></a></div>
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<br />
<br />
I have had this on my list for some time now. In fact there is a couple at our local <a href="http://www.kawanawatersfarmersmarket.com.au/" target="_blank">farmers market</a> who make and sell a version which is how I first discovered it. The fact that it was delicious meant I couldn’t not know how to make this so I started to search the internet where I found quite a few to choose from. Most of them seemed ok but I decided to go with one created by <a href="http://girlonraw.com/about/" target="_blank">Robyn</a> from <a href="http://girlonraw.com/" target="_blank">Girl on Raw</a>. I became familiar with her work a little while ago via one of the Raw Cafes not far from us. Also the fact that there is also an aussie connection probably swayed me as well.<br />
<br />
Some points to note with this tart is that it needs to be sliced whilst frozen and taste as you go to ensure you create something to your palate. Add more or less sweetener or lime juice as you desire. The same applies to the dates in the base. Just make sure it is sticking together nicely. I also think some dried cranberries or sour cherries would make a nice addition to the base as well. I garnished the tart with dehydrated limes because I could. It just added something a little bit extra and I made double the recipe. It was perfect for a 22cm springform pan.<br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<a href="http://girlonraw.com/2011/01/recipe-lime-tart-raw-vegan/" target="_blank">Raw Lime Tart</a></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
By <a href="http://girlonraw.com/" target="_blank">Girl on Raw</a></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
serves 8 - 10</div>
<br />
<br />
<b>For the Base</b><br />
<br />
½ cup almonds<br />
½ sunflower seeds<br />
½ cup pumpkin seeds<br />
½ cup shredded coconut<br />
10 pitted fresh dates (judge this as you go as to whether you require more or less)<br />
6 Tbs coconut oil<br />
<br />
Place all the ingredients into the bowl of a food processor with the S blade attached and whiz until crumbly and sticky<br />
When happy with the consistency press the mixture into the base of a springform pan that has been lightly oil and lined with a piece of glad wrap<br />
Place in the freezer whilst you attend to the filling<br />
<br />
<b>Tart Filling</b><br />
<br />
4 ripe avocados ( i like the hass variety but any would be fine)<br />
2/3 cup freshly squeezed lime juice<br />
4 Tbs agave<br />
4 Tbs coconut oil<br />
1 tsp xantham gum<br />
<br />
Place all the ingredients into a blender and whiz and smooth<br />
Adjust the flavours to your palate<br />
Pour the mixture into the springform pan<br />
Place in the freezer until set (this may vary depending on freezer)<br />
<br />
<b>To serve:</b><br />
<br />
Remove from the freezer10 mins prior to serving<br />
Use the glad wrap to help with lifting it from the base of the springform tin<br />
Slice using a wet knife<br />
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<br />Sherilynhttp://www.blogger.com/profile/17756439753309347757noreply@blogger.com1tag:blogger.com,1999:blog-7481696335651948120.post-18378587708428453812012-10-05T03:44:00.002-07:002012-10-05T03:44:23.291-07:00Tasty Greens - So Simple
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpWEwohtrBOmeSNhQTNpn_xstqvSLm23TMOhi0PIBc1aKPFVEhxY8TUQuWGd8zH5h1oIsu9vuPTZZP8VzorYXxuec3nooRdTbZ-DZ1s9nRJEvti8Mfix_tZs_lJI0Iy2ui6m1BjfkJFko/s1600/2-BokChoy1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Bok Choy Recipe" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpWEwohtrBOmeSNhQTNpn_xstqvSLm23TMOhi0PIBc1aKPFVEhxY8TUQuWGd8zH5h1oIsu9vuPTZZP8VzorYXxuec3nooRdTbZ-DZ1s9nRJEvti8Mfix_tZs_lJI0Iy2ui6m1BjfkJFko/s640/2-BokChoy1.jpg" title="Bok Choy Recipe" width="426" /></a></div>
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C<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6xzERs8-awEZ5ymQ5oiu_V-F5GMQoAD1DRRym2iBK7hHQAvJdhl24Ku7PfAkBErKqYsaxu6NXzRp2aV0AJRNwiQmeAlhotKt7vSY2iV1vXJT61wZYsI_n_INuxTsJYs_MS8hNAS5eKlQ/s1600/3-BokChoy2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Bok Choy Recipe" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6xzERs8-awEZ5ymQ5oiu_V-F5GMQoAD1DRRym2iBK7hHQAvJdhl24Ku7PfAkBErKqYsaxu6NXzRp2aV0AJRNwiQmeAlhotKt7vSY2iV1vXJT61wZYsI_n_INuxTsJYs_MS8hNAS5eKlQ/s640/3-BokChoy2.jpg" title="Bok Choy Recipe" width="426" /></a></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #272728; font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;"><b><br /></b></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span class="Apple-style-span" style="color: #272728; font-family: Times, 'Times New Roman', serif;">So simple!</span></div>
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<span lang="EN-US" style="color: #272728; font-family: Arial;"><span class="Apple-style-span" style="font-size: x-small;"><b><br /></b></span></span></div>
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<span lang="EN-US" style="color: #272728;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b>Tasty Greens</b><o:p></o:p></span></span></div>
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<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #272728;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b>Orange and Chilli Glaze</b><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #272728;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Adapted from Curtis Stone<o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #272728;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 tsp macadamia oil<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #272728;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 cloves garlic, finely chopped<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #272728;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 tbsp fresh ginger, peeled and
grated finely<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #272728;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 large red chilli, seeds removed and
finely sliced<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #272728;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">¼ cup freshly squeezed orange juice<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #272728;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">¼ cup tamari (wheat free soy sauce)<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #272728;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 tbs honey<o:p></o:p></span></span></div>
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<span lang="EN-US" style="color: #272728;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Heat oil in a small saucepan over
medium heat<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #272728;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Add garlic, ginger and chilli<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #272728;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Stirfry for approximately 1 – 1<span style="mso-spacerun: yes;"> </span>½ mins<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #272728;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Add the orange juice and reduce by
half<o:p></o:p></span></span></div>
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<span lang="EN-US" style="color: #272728;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Add the tamari and honey and cook for
additional 4 – 5 mins until slightly thickened<o:p></o:p></span></span></div>
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<span lang="EN-US" style="color: #272728;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Remove from stovetop and prepare the greens as below</span></span></div>
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<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #272728;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b>For Bok Choy</b><o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #272728;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 bunches of buk choy, quartered <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="color: #272728; font-family: Times, 'Times New Roman', serif;">Sesame seeds to sprinkle (if desired)</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #272728;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Prepare the buk choy by cutting into
quarters and washing thoroughly <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #272728;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Steam bok choy for approximately 3
mins or until tender<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #272728;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Arrange on a serving plate and
drizzle with orange and chilli glaze<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #272728;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Sprinkle with sesame seeds if desired</span></span></div>
<div class="MsoNormal">
<br /></div>
<!--EndFragment-->Sherilynhttp://www.blogger.com/profile/17756439753309347757noreply@blogger.com4tag:blogger.com,1999:blog-7481696335651948120.post-8699405276763161092012-09-25T20:12:00.000-07:002012-09-25T20:12:07.354-07:00 Sorrel Pesto and Za’atar Roasted Baby Eggplants<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLtiP5dK3eH6GTvKzB-L3OcC2edlSsBtqgzJhJ227vM1oVPEZuIQH8mcUPDawVfNmKBlcRzEU3urtDr1k8moWEaXYXDK-0kV_6NCS65NDbGEJ4uzQm966dPQbU1VMeTH8DLpyhcte0hls/s1600/2-SorrelPesto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLtiP5dK3eH6GTvKzB-L3OcC2edlSsBtqgzJhJ227vM1oVPEZuIQH8mcUPDawVfNmKBlcRzEU3urtDr1k8moWEaXYXDK-0kV_6NCS65NDbGEJ4uzQm966dPQbU1VMeTH8DLpyhcte0hls/s640/2-SorrelPesto.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzQagn6VmjQLTIHO3mWZtXbgATCnfWjyy79yLBM0_XpSb-L4d1bORmxfyHXUjWLgIFPlPwDCr4jzNkjRexGuaZFEyHkuUAx5n9oWJ9OqN8ZCPpPjshNqYsO9OPm9CWFDW_EB744nI8b0A/s1600/1-Baby+Eggplants.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzQagn6VmjQLTIHO3mWZtXbgATCnfWjyy79yLBM0_XpSb-L4d1bORmxfyHXUjWLgIFPlPwDCr4jzNkjRexGuaZFEyHkuUAx5n9oWJ9OqN8ZCPpPjshNqYsO9OPm9CWFDW_EB744nI8b0A/s640/1-Baby+Eggplants.jpg" width="640" /></a></div>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Sorrel is a lovely green that exudes a fantastic lemony flavour.. Similar to spinach it can be lightly cooked or used for extra zing in a salad. When I stumbled across a bunch not so long ago I wasn’t sure what its destiny would be until the need for pesto arrived one morning. I tend to have pesto making down pat these days which is great. With no recipe needed, just a few minutes, sorrel pesto is being connected with a plate of fluffy scrambled eggs for breakfast and then atop some ever so quaint roasted baby eggplants coated in Za’atar for lunch. But why stop the parade there I say when you can top off some pan fried salmon for dinner with another dollop and a squeeze of lemon juice also - now that was delicious!</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<i>For those who are unfamiliar with Za’atar it is a middle eastern spice blend of which there are many different styles which share common ingredients. It is easy to make yourself but you can also buy pre mixed preparations in most deli’s or specialty food stores.</i></div>
<br />
<br />
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<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_JK5Z79R8HZemML21a_wbUwYrrqRBkJEJfgQyQXTb0fnKW3FIQ873xpQSksCOoh3lnOBfhoRItAFdTmbc68gOVr2Tht3Nj4Bp6XSJbJwRLGwRme7wLMcPyxaJwyqAuvojeTkHD6xJMhY/s1600/3-SorrelPesto1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_JK5Z79R8HZemML21a_wbUwYrrqRBkJEJfgQyQXTb0fnKW3FIQ873xpQSksCOoh3lnOBfhoRItAFdTmbc68gOVr2Tht3Nj4Bp6XSJbJwRLGwRme7wLMcPyxaJwyqAuvojeTkHD6xJMhY/s640/3-SorrelPesto1.jpg" width="452" /></a></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="color: #0e0e0e;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">
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</span></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="color: #0e0e0e;"><span lang="EN-US" style="color: #0e0e0e;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></span></span></div>
<span class="Apple-style-span" style="color: #0e0e0e;"><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US" style="color: #0e0e0e;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b>Sorrel Pesto</b><o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US" style="color: #0e0e0e;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Makes approx 2/3 cup<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US" style="color: #0e0e0e;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 bag of fresh sorrel<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US" style="color: #0e0e0e;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 garlic cloves, roughly chopped<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US" style="color: #0e0e0e;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">¼ cup pine nuts<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US" style="color: #0e0e0e;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/3 cup packed coriander leaves<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US" style="color: #0e0e0e;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/3 cup freshly grated romano<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US" style="color: #0e0e0e;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">¼ cup olive oil<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US" style="color: #0e0e0e;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 tsp honey (optional)<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US" style="color: #0e0e0e;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Place all the ingredients except the olive oil in a food processor and blend together<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US" style="color: #0e0e0e;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Gradually add the olive oil and continue to blend to a paste or your desired chunkiness<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US" style="color: #0e0e0e;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Place in a jar with a tight fitting lid and chill in the fridge where it will last for 1 week.</span></span></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US" style="color: #0e0e0e;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></span></div>
</span><span class="Apple-style-span" style="color: #0e0e0e;"><div class="MsoNormal">
<span lang="EN-US" style="color: #0e0e0e;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b>Za’atar</b><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #0e0e0e;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Fine Cooking<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #0e0e0e;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Makes 1/3 cup<o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #0e0e0e;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3 Tbs Dried Thyme<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #0e0e0e;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 Tbs Lightly
Toasted Sesame Seeds<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #0e0e0e;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 Tbs Ground
Sumac<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #0e0e0e;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">½ tsp Dried
Oregano<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #0e0e0e;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">¼ tsp sea salt<o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #0e0e0e;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Mix all together
in a bowl or if you have a spice grinder pulse a few times to break up slightly
making sure not to over processs (you should still have some whole seeds in the
mix)<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #0e0e0e;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Store in an
airtight container for up to 6 months.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #0e0e0e;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b>Roasted Baby
Eggplants</b><o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #0e0e0e;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">10 baby
eggplants, cut in half<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #0e0e0e;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 Tbs olive oil<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #0e0e0e;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 Tbs Za’atar<o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #0e0e0e;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Preheat oven to
185 degrees celcius<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #0e0e0e;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Line a baking
tray with foil<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #0e0e0e;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Prepare eggplants
by washing and cutting into half<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #0e0e0e;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Place the halved
eggplants in a bowl and add 2 tablespoons of olive oil and 1 Tbs Za’atar, tossing well to coat the eggplant.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #0e0e0e;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Place in the oven
for approximately 20 mins or until soft and cooked through<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">** <i>Roasted baby eggplants are super to have on hand for pepping up and adding variety to a salad or even as a side when a quick dinner is called for. </i></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b><br /></b></span></div>
<!--EndFragment--></span><br />
Sherilynhttp://www.blogger.com/profile/17756439753309347757noreply@blogger.com5tag:blogger.com,1999:blog-7481696335651948120.post-43340449571498562092012-09-17T21:29:00.002-07:002012-09-18T02:39:14.802-07:00Some Spicy Tomato Ketchup <div class="separator" style="clear: both; text-align: center;">
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh72qvib2XFJ0YXWIVAWhprLodIBkOvohUbzeJ3GuNO9VfFvJ4Ufc5rDieoI26zftQzyVzF1m5QHxDid0UCcmJOMQDrj6gRtSgglBIgQPUw9jcTHDTu7kJwWr_EZU-x7aCAjQfbWHA9LWs/s1600/2-KipflerPotatoes+&+Tomato+Sauce2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Spiced Tomato Ketchup" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh72qvib2XFJ0YXWIVAWhprLodIBkOvohUbzeJ3GuNO9VfFvJ4Ufc5rDieoI26zftQzyVzF1m5QHxDid0UCcmJOMQDrj6gRtSgglBIgQPUw9jcTHDTu7kJwWr_EZU-x7aCAjQfbWHA9LWs/s640/2-KipflerPotatoes+&+Tomato+Sauce2.jpg" title="Spiced Tomato Ketchup" width="452" /></a></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsr9U7N-8blt9uc5BSVzKChQhCdhCceJwi_C3SS0mQRv9O3QIZZxhttA2Pdmw5nOEEesVJsiIXIsXq0jRVszEz1D0vAnqStdlWmZlUExuVZJNCXjr6m_ryeOJBrhfMKDyZ0jJ_OqDEVP4/s1600/3-KipflerPotatoes+%2526+Tomato+Sauce3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Spiced Tomato Ketchup and Roasted Kipfler Potato's" border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsr9U7N-8blt9uc5BSVzKChQhCdhCceJwi_C3SS0mQRv9O3QIZZxhttA2Pdmw5nOEEesVJsiIXIsXq0jRVszEz1D0vAnqStdlWmZlUExuVZJNCXjr6m_ryeOJBrhfMKDyZ0jJ_OqDEVP4/s640/3-KipflerPotatoes+%2526+Tomato+Sauce3.jpg" title="Spiced Tomato Ketchup" width="640" /></a></div>
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Since recently attending a cooking class at the <a href="http://www.spirithouse.com.au/school" target="_blank">Spirithouse</a> I’ve had an asian influenced cooking bug of which this ketchup by <a href="http://www.thesaucekitchen.com.au/chefs/kelly-lord" target="_blank">Kelly Lord</a> forms part of. Generally I am very bad at sticking to any recipe however on this occasion i managed to stick to the lines fairly closely which, is possibly a world first for me. My personal spin on the dish entered when i decided to serve this luscious sauce over freshly roasted kipfler potatoes which isn't asian but pretty darn good none the less.<br />
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Use this sauce as you wish. For that matter it is great as a sauce for pizza or anywhere else you may use a tomato based sauce (within reason). Beware it does make quite a large quantity so feel free to halve the recipe below. I have done this numerous times and it makes approximately 500ml. A perfect amount if you ask me.<br />
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<b><a href="http://www.thesaucekitchen.com.au/chefs/kelly-lord" target="_blank">Kelly Lord’s</a> Spiced Tomato Ketchup</b><br />
<b>Makes - a lot</b><br />
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<b>Step 1</b><br />
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1.5 kgs vine ripened tomatos<br />
1 medium red onion, diced<br />
2 cloves garlic, crushed<br />
2 tspns black peppercorns<br />
2 tspns mustard seeds<br />
2 whole cloves<br />
1/2 stick cinnamon<br />
1 tsp smoked paprika<br />
10 red chillies, deseeded and sliced<br />
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Place all the above ingredients into a large stock pot and simmer slowly for 45 mins or until a third of the juices have evaporated. <br />
Stir frequently whilst cooking.<br />
Remove from the heat and allow to cool.<br />
Once cooled, place the tomato mixture in a blender and blend on high for approx 1 minute<br />
Strain the blended mixture through a sieve and into a saucepan, making sure you have extracted as much juice as possible from the pulp.<br />
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<b>Step 2</b><br />
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1/3 cup coconut sugar (original recipe calls for brown sugar)<br />
1/3 cup rice wine vinegar<br />
1 lime, juiced<br />
1tsp sea salt<br />
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Place the saucepan with sieved ingredients on a medium heat and add the ingredients from Step 2.<br />
Allow to simmer for about 10 - 15 mins.<br />
If you prefer a thinner consistency then only simmer for 5 mins.<br />
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Once cooked, allow to cool before placing into a sterilised jar in the fridge for up to 3 weeks.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKrTspSzIyXcoIcuJYpZyUc4CAwY1BA1vawSgCsqVunWtxOuwimisnFr3aTtz3VSeYc7-S24QoegAJ11dTbVRDBL6FfV0xgwBrdrfijv6oKD523CpTiSUySNawzwpakyLQZiaXXKoGwCY/s1600/1-KipflerPotatoes+&+Tomato+Sauce1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Kipfler Potato" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKrTspSzIyXcoIcuJYpZyUc4CAwY1BA1vawSgCsqVunWtxOuwimisnFr3aTtz3VSeYc7-S24QoegAJ11dTbVRDBL6FfV0xgwBrdrfijv6oKD523CpTiSUySNawzwpakyLQZiaXXKoGwCY/s640/1-KipflerPotatoes+&+Tomato+Sauce1.jpg" title="Kipfler Potato" width="452" /></a></div>
<br />Sherilynhttp://www.blogger.com/profile/17756439753309347757noreply@blogger.com7tag:blogger.com,1999:blog-7481696335651948120.post-66460805522342701012012-09-11T04:11:00.002-07:002012-09-11T04:11:33.868-07:00 A Pumpkin Quinoa Cake For My Dad - Two Ways!<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3dc8PB3N04KiazD5BGIg2MXGs0iRdD-gXGOvuHyp_yklDohi8xITBHh52XzMuXIvJYEHkiALGJPI3HEqQDtxd5DgMnEdwb0EGM4fSERqeekpJAy7nhO34SoNGfXZK7JGNLGRodKLKvSE/s1600/2-PumpkinQuinoaLoaf1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1O9WHwLdrdRW1aDzdhpLeA4P7RnFeUhfsThGFoUoICvc5_fbvVWH43aNK-XM1ldTQNWJPBb8PTMmenp8WSvgTaUjvK95sl8qCZK1toOv2mfhU2KjKmTGeIHu1prR6F6LRU1fji-gTg7o/s1600/1-PumpkinQuinoaLoaf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1O9WHwLdrdRW1aDzdhpLeA4P7RnFeUhfsThGFoUoICvc5_fbvVWH43aNK-XM1ldTQNWJPBb8PTMmenp8WSvgTaUjvK95sl8qCZK1toOv2mfhU2KjKmTGeIHu1prR6F6LRU1fji-gTg7o/s640/1-PumpkinQuinoaLoaf.jpg" width="452" /></a></div>
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<b>“The food is terrible, he said” </b></div>
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The words of my Dad who was recently hospitalised for two weeks after falling terribly ill. Of course we knew he was on the mend when these words passed his lips. It was a relief to hear.</div>
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I took off home that day and headed straight to the kitchen with the intention of creating something delicious but wholesome, and, I was pretty happy with the outcome. I knew I had done it the moment I pulled it from the oven. </div>
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I could smell the cake was done. I let it cool then wrapped it in some fabric I had in the cupboard before heading back to the hospital, for a picnic of sorts from which there were crumbs to match thanks to two ravenous boys. I can only imagine the cleaner was not impressed the following morning. </div>
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I made the original version of this cake on spelt flour but since then I have created another version using oat flour for my own curiosity really. It was equally delicious and is the one pictured. I include the recipe for it below, if you are interested. It could be regarded as gluten free if uncontaminated oat flour is used. For anyone interested in making their own oat flour click <a href="http://tastycheapskate.blogspot.com.au/2012/01/how-to-make-oat-flour.html" target="_blank">here</a>.</div>
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In my climate I like to store this cake in the fridge if it hasn’t been eaten within a day or two. Allow it to come to room temp before serving or warm gently if you can’t wait. </div>
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<b>Pumpkin Quinoa Cake</b></div>
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<a href="http://www.fresh365online.com/recipes/2011/9/27/carrot-quinoa-muffins.html" target="_blank">Inspired by Fresh365</a></div>
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<i>(Dry Ingredients)</i></div>
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3/4 cup whole spelt flour</div>
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3/4 cup almond meal</div>
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3/4 cup quinoa, cooked</div>
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1/2 cup brown sugar</div>
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1 tsp baking soda</div>
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1/2 tsp sea salt</div>
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2 tsp cinnamon, ground</div>
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<i>(Wet Ingredients)</i></div>
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2 eggs</div>
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1/2 cup ricotta</div>
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1/2 cup olive oil</div>
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1/2 cup chopped pecans + extra to top</div>
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1 cup grated pumpkin</div>
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Preheat over to 185 degrees celcius</div>
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Line a loaf pan with baking paper</div>
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Place the first 7 ingredients into a bowl and use a whisk to lightly mix together and break up any lumps </div>
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Then mix the wet ingredients together using a whisk</div>
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Add the dry ingredients to the wet ingredients and mix lightly using a rubber spatula</div>
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Add the chopped pecans and grated pumpkin and mix again</div>
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Pour the batter into the prepared loaf tin and top with extra pecans if you wish</div>
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Place in the middle shelf of the oven and cook for approximately 35 - 40 mins or until a skewer when inserted comes out cleanly</div>
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<b>Oat Flour Version</b></div>
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<i> (Gluten Free if Oat Flour is Non-Contaminated)</i></div>
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<i>(Dry Ingredients)</i></div>
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3/4 cup oat flour</div>
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3/4 cup almond meal</div>
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3/4 cup quinoa, cooked</div>
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1/2 cup brown rice flour</div>
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2 tsp cinnamon</div>
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1/2 cup brown sugar</div>
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2 Tbs arrowroot flour</div>
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1 tsp baking soda</div>
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1/2 tsp sea salt</div>
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<i>(Wet Ingredients)</i></div>
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2 eggs</div>
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1/3 cup ricotta</div>
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1/2 cup olive oil</div>
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1/2 cup full cream milk</div>
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1/2 cup pecans</div>
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I cup grated pumpkin</div>
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<b>Essentially follow the same method as above for the spelt version</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJc0h58E5-FNQp2BvjiAwGBCNbRVdmHO_nz_NHncaBklUXVxCEgg9ebfFN5p7KMOXTDAmxWN4DIfDT9-gFGVwW2w3FqeX7Me4Z4o48JzFSqLsCbm8dvGj2WPbI3FZZs1RtLRohwFr5Pa0/s1600/3-PumpkinQuinoaLoaf2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJc0h58E5-FNQp2BvjiAwGBCNbRVdmHO_nz_NHncaBklUXVxCEgg9ebfFN5p7KMOXTDAmxWN4DIfDT9-gFGVwW2w3FqeX7Me4Z4o48JzFSqLsCbm8dvGj2WPbI3FZZs1RtLRohwFr5Pa0/s640/3-PumpkinQuinoaLoaf2.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8EvK9zEdu7Q-2a00VLTF3dZt-bRiWodNhE1F6V-gz6AdbmYDJg4XxBe5Eb4tXbYLYQ1dH5gea-2XAqkArDL5YhSc1PmftF012sJdMN63hyphenhyphen4VtWq3FLttEuGrA8Ggnr23fEgEndxzlRsc/s1600/4-PumpkinQuinoaLoaf3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8EvK9zEdu7Q-2a00VLTF3dZt-bRiWodNhE1F6V-gz6AdbmYDJg4XxBe5Eb4tXbYLYQ1dH5gea-2XAqkArDL5YhSc1PmftF012sJdMN63hyphenhyphen4VtWq3FLttEuGrA8Ggnr23fEgEndxzlRsc/s640/4-PumpkinQuinoaLoaf3.jpg" width="640" /></a></div>
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<br />Sherilynhttp://www.blogger.com/profile/17756439753309347757noreply@blogger.com6tag:blogger.com,1999:blog-7481696335651948120.post-2489297465868063262012-09-05T03:55:00.001-07:002012-09-05T03:58:23.877-07:00Tried and Tested Thai Style Pumpkin Soup<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbtShDpPhwY_KXbaAuxXZne1evTELimdsfjYgwbEGpljxBmaLokknbCgJMS2_GOt2gkyMDBlwP6ylYOsGzIxs-TSK0XUZRyODaKv7ueom8p_zqTAjnxjIpV1SP_KMWErupPCfLJfNFl90/s1600/1-PumpkinSoup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pumpkin Soup" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbtShDpPhwY_KXbaAuxXZne1evTELimdsfjYgwbEGpljxBmaLokknbCgJMS2_GOt2gkyMDBlwP6ylYOsGzIxs-TSK0XUZRyODaKv7ueom8p_zqTAjnxjIpV1SP_KMWErupPCfLJfNFl90/s640/1-PumpkinSoup.jpg" title="Pumpkin Soup" width="452" /></a></div>
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I seriously have no idea why I haven’t shared this considering we have been eating it all winter long. Soup is such a great thing to just have on hand. I can’t tell you how many times it has been my saviour. </div>
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<b>Thai Style Pumpkin Soup</b></div>
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<i>Serves 6</i></div>
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<i>Inspired by the <a href="http://www.spirithouse.com.au/" target="_blank">Spirithouse</a></i></div>
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1 - 2 Tbs macadamia oil</div>
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4 cups pumpkin, chopped</div>
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1 Tbs macadamia oil</div>
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1 red onion sliced thinly</div>
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1 can of coconut milk</div>
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1 Tbs red curry paste</div>
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2 cups vegetable or chicken stock</div>
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1 Tbs coconut sugar (brown sugar will also do)</div>
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1 Tbs fish sauce</div>
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1/2 cup coriander leaves, roughly chopped</div>
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juice of 1 lime</div>
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Preheat oven to 180 degrees celcius</div>
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Place pumpkin on a baking tray and lightly coat/spray with oil</div>
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Roast until tender (approx 25 mins - 30 mins depending on the size of your pieces)</div>
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Remove from oven and allow to cool slightly</div>
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Meanwhile heat macadamia oil over a low - medium heat in a heavy based saucepan</div>
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Add the onion and cook until soft</div>
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Turn down the heat slightly before adding a 1/4 cup coconut milk and the curry paste </div>
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Allow to cook gently for 5 mins </div>
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Add the slightly cooked pumpkin, remaining coconut milk, stock, fish sauce and coconut sugar</div>
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Allow to simmer for 5 - 10 mins longer</div>
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Add the coriander leaves and transfer to a blender or use a hand held blender to puree</div>
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Add the lime juice and adjust the seasoning if necessary </div>
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<br />Sherilynhttp://www.blogger.com/profile/17756439753309347757noreply@blogger.com7tag:blogger.com,1999:blog-7481696335651948120.post-28978412781100512372012-08-28T20:20:00.001-07:002012-08-28T20:23:01.844-07:00Strawberry and Fennel Juice<div class="separator" style="clear: both; text-align: center;">
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The mercury is starting to rise and on the weekend we welcomed the return of the juicer from the depths of the cupboard. It was greeted by two cheering boys, a punnet of strawberries, fennel and a few other bit and bobs. I only got a mouthful of this thanks to two greedy boys who decided to help themselves whilst I was photographing but I have managed to make it again since. I love it with lots of mint and on one occasion I added some lemon but as I always say make it your own - add more strawberries, bump up the apple for extra sweetness or downsize on the mint, if you wish, then savour and enjoy.<br />
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<b>Strawberry and Fennel Juice</b><br />
<b>Serves 2 greedy boys in this instance</b><br />
<br />
1 x 250gm punnet strawberries<br />
1 large apple or 2 smalls<br />
1/3 of a medium size fennel<br />
1/2 lebanese cucumber<br />
1 small zuchinni<br />
a handful of mint leaves<br />
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Wash and prepare the above ingredients<br />
Juice according to your juicers instructions.<br />
Then add some ice cubes for some chill factor.<br />
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Perfect!<br />
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<br />Sherilynhttp://www.blogger.com/profile/17756439753309347757noreply@blogger.com8tag:blogger.com,1999:blog-7481696335651948120.post-18654896426280899192012-08-23T18:26:00.002-07:002014-08-03T18:27:42.726-07:00Been Wanting To Try This For Ages - A Cauliflower Pizza Base<div class="separator" style="clear: both; text-align: center;">
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Well I can now say “I have tried it ”. After months of spying this around the traps my intrigue got the better of me and I decided to give it a go. I tweaked the base to my own liking then topped it with tomato paste, a sprinkle of grated parmesan grilled it and then finished off with a leftover salad. You of course could could top it whatever you like and cook it as a traditional pizza which i have also done as well. It was truly tasty but not comparative to my tried and tested whole wheat spelt pizza base that as a family we regularly enjoy on a Friday night at the end of the working week. <br />
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<b>Cauliflower Pizza Base</b><br />
Adapted from <a href="http://supercharged1.wordpress.com/tag/cauliflower-pizza-base/" target="_blank">Supercharged Food</a><br />
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I small cauliflower riced **<br />
1 cup almond meal<br />
1 egg<br />
zest of a 1/2 lemon<br />
fresh thyme leaves from 3 - 4 sprigs<br />
1/4 - 1/3 cup parmesan (you decide)<br />
<a href="http://wholepromise.blogspot.com.au/2012/08/sometimes-its-simple-things-sichuan.html" target="_blank">sichuan salt</a> and pepper to season or sea salt<br />
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Preheat oven to 225 degrees celcius<br />
Place a pizza stone in the oven to preheat as well<br />
In a bowl combine all the ingredients and mix well to combine<br />
Spoon out the mixture on to a sheet of baking paper and using your hands press into a round shape that resembles a pizza base<br />
Place in the oven on the pizza stone and cook for 12 - 15 mins or until well browned<br />
Remove and allow to cool slightly before topping with with whatever you desire before grilling to warm toppings or melt some lovely cheese of your choice....<br />
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* to rice cauliflower - place florets of cauliflower in a food processor. Whiz until finely chopped but not to much as you don’t want to puree it. <br />
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If using almond meal is a problem then check out <a href="http://www.eat-drink-smile.com/2011/04/cauliflower-crust-pizza.html" target="_blank">this</a> post which omits it. <br />
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Enjoy!<br />
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<br />Sherilynhttp://www.blogger.com/profile/17756439753309347757noreply@blogger.com6tag:blogger.com,1999:blog-7481696335651948120.post-53732054257177619592012-08-17T02:24:00.001-07:002012-08-17T02:24:11.487-07:00Sometimes It’s The Simple Things - Sichuan Salt and Pepper<div class="separator" style="clear: both; text-align: center;">
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I am thinking this is perfect lightly sprinkled over anything at the moment including chocolate chips cookies, but, perhaps my favourite way to enjoy is sprinkled over brussel sprouts, lightly stir fried with a hit of garlic, squeeze of lemon and topped with crunchy almonds, roasted capsicum, avocado and tempeh. </div>
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Sichuan Salt and Pepper</div>
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<i>Inspired by Mark Jensen</i></div>
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<i>Then Urban Cook</i></div>
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Makes 2 - 3 Tbs</div>
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2 Tbs Coarsely Ground Sea Salt</div>
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1 Tbs Sichuan Peppercorns</div>
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In a heavy based frypan dry roast the place the salt and sichuan peppercorns</div>
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Roast y until aromatic</div>
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Cool, then grind to a fine powder in a mortar and pestle</div>
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<br />Sherilynhttp://www.blogger.com/profile/17756439753309347757noreply@blogger.com7tag:blogger.com,1999:blog-7481696335651948120.post-56487840667394480842012-07-20T21:19:00.000-07:002012-07-20T21:19:41.572-07:00The Easiest Ice Cream in The World<div style="text-align: center;">
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What child doesn’t like ice cream but more so, what woman doesn’t like ice cream? </div>
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When I created this I had no idea if it would work or not and as I poured the mix it into the ice cream machine I anxiously watched and waited for it to turn into something slushy and mushy that resembled ice cream. In my mind I was saying “please, please" and when it did I smiled. But that was only half the challenge achieved. The boys made up the other half. </div>
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That night after dinner I pulled out the little trays of unbeknownst goodness and their eyes lit up. “Me, me please!" they said, before they argued over which bowl was which. As I placed their serve in front of them I awaited the “what’s this?” but they kept eating and eating. I was surprised because there is a difference in texture than your cream and milk based ice cream but essentially the flavour is quite similar. Made from fresh macadamia nuts I picked up at the Farmers Market on the weekend this is certainly something you could play with to achieve different flavour combinations and it was super quick in comparison to my usual ice cream making. With a big lick of the spoon, enjoy!<br />
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<b> Raw Cacao Macadamia Nut Ice Cream</b><br />
<b>Makes approximately 2 cups</b><br />
<b>Serves 4 - 6</b><br />
<br />
1 cup macadamia nuts<br />
1 cup filtered water<br />
8 fresh dates, pitted<br />
2 Tbs cacao powder<br />
<br />
Place all the ingredients in a blender and whiz until smooth<br />
Then prepare as per your ice cream machine instructions<br />
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P.S - It took approximately 10 - 15 mins before things started to happen in my machine. If you don’t have an ice cream maker then check out <a href="http://www.davidlebovitz.com/2007/07/making-ice-crea-1/" target="_blank">this</a> post for making ice cream without one. </div>Sherilynhttp://www.blogger.com/profile/17756439753309347757noreply@blogger.com11tag:blogger.com,1999:blog-7481696335651948120.post-13402933468828172202012-07-07T03:43:00.001-07:002012-07-07T03:43:37.354-07:00My Wholepromise Plate<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ihl0OpgUQnwXYtcEaP2PKK1N0NKMXN8LhecOshDWLa00YS_RWQX5M1lAzCNQrnSAcp2PLj_DWgrWfMe_X1Eyk4r_4jylCPluXFVXgdiDUb4FcUT96kXW8cinzoNfoqB-Dp5rlm763IE/s1600/Juice,+Pecans,+Quesadillas,+Muffins-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ihl0OpgUQnwXYtcEaP2PKK1N0NKMXN8LhecOshDWLa00YS_RWQX5M1lAzCNQrnSAcp2PLj_DWgrWfMe_X1Eyk4r_4jylCPluXFVXgdiDUb4FcUT96kXW8cinzoNfoqB-Dp5rlm763IE/s640/Juice,+Pecans,+Quesadillas,+Muffins-001.jpg" title="fresh juice recipe" width="452" /></a></div>
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Spinach, Apple, Kale, Cucumber, Zucchini, Ginger & Lemon. Oooooooohhhh I love this way to start the day. Add a little stevia (drops work well) - maybe 2 -3 depending if you like it sweeter and go easy on the ginger if you don’t want to much zing!!!!!</div>
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2 small or 1 large carrot (s)</div>
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1 large green apple</div>
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Leaves from one stem of kale</div>
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1/2 cucumber</div>
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1/2 zucchini</div>
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1 small piece of ginger </div>
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1/4 lemon, peeled</div>
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Juice Away!!!!!!!!!!!!!!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmVoNbw00bNjmbrZuEFEyNESubyQvKompRznEKMHlP57X2R1jszWr4eAO6H2jTJMYktsuQMJsYh2GqokiIocZOCqoJ5djSWvkdTYgC00jTShpe2MnGE8yokNT65MpNqORdy6WxEQMbZnw/s1600/Collages4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmVoNbw00bNjmbrZuEFEyNESubyQvKompRznEKMHlP57X2R1jszWr4eAO6H2jTJMYktsuQMJsYh2GqokiIocZOCqoJ5djSWvkdTYgC00jTShpe2MnGE8yokNT65MpNqORdy6WxEQMbZnw/s640/Collages4.jpg" title="pecans" width="640" /></a></div>
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Added some fat as a nutrient carriage and for a little bit extra. Fresh out of the shell - a delightful <a href="http://www.kawanawatersfarmersmarket.com.au/" target="_blank">Farmers Market</a> buy.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9cWl8xHFHQe8ouMtCPafEyJ17_xIAielORtYRPAqgQaV4w9xKK5HflgXlLjToyOylSoDGa11Nw43urJL4_RZ6P51zb3X1kuJJprtCrbdrvJ87F-7Q06bmqb-Od1ODeHgBiLc0Ie0vC_I/s1600/Blog+Edited2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9cWl8xHFHQe8ouMtCPafEyJ17_xIAielORtYRPAqgQaV4w9xKK5HflgXlLjToyOylSoDGa11Nw43urJL4_RZ6P51zb3X1kuJJprtCrbdrvJ87F-7Q06bmqb-Od1ODeHgBiLc0Ie0vC_I/s640/Blog+Edited2.jpg" title="yellow pawpaw" width="426" /></a></div>
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Attacked the morning grumbles with some <a href="http://www.kawanawatersfarmersmarket.com.au/index.php?option=com_content&view=article&id=9&Itemid=15" target="_blank">local</a> yellow paw paw.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7NC7MQYvQkGjNYQOV2-f8oKOvpSsmCs_VKfdmId-X0Gxv1oi_XVNQlz01dQoc35xcsiwtxX4auGpeHs4CSfGaD_HPix2L-DkLnXuzpgEuPNTNqjsLzuZ7-jE8vypmQQ65PelhVsNvfZk/s1600/Juice,+Pecans,+Quesadillas,+Muffins1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7NC7MQYvQkGjNYQOV2-f8oKOvpSsmCs_VKfdmId-X0Gxv1oi_XVNQlz01dQoc35xcsiwtxX4auGpeHs4CSfGaD_HPix2L-DkLnXuzpgEuPNTNqjsLzuZ7-jE8vypmQQ65PelhVsNvfZk/s640/Juice,+Pecans,+Quesadillas,+Muffins1.jpg" title="Sourdough Rye Baguette" width="426" /></a></div>
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I couldn’t resist this freshly baked seeded sourdough rye baguette made by a local <a href="http://www.truelocal.com.au/business/van-wegens-continental-bakery/mooloolaba" target="_blank">German Baker.</a> Fresh out of the oven it smelled soooooooo good and just quietly tasted good as well. Whipped up some coriander and avocado ricotta, frizzled up some mushrooms, seasoned and devoured.</div>
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<b>Coriander and Avocado Ricotta</b></div>
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<b>Serves 2</b></div>
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1/4 cup ricotta</div>
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juice 1/2 lime</div>
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1 clove garlic</div>
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1/4 cup coriander leaves</div>
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1/2 tsp apple cider vinegar</div>
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1/4 large avocado</div>
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sea salt to season</div>
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Place in a handheld blender an whiz until combined.</div>
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*Don’t have a blender or can’t be bothered - then chop the coriander nice and fine and hand mix all the ingredients together until well combined)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmgfvdks0kQKly001jt7dCQ6XvMDIqOocAqMS8TOhgaS-NFVjGN3WKL-JyVni3HNX2UK5XUG7Fl4LU0oyyih4_4v5wkViBYXh03NF2K1pkJl4j_SzGYHjFpVVlNes6l6CfG1pMo_IMO3Q/s1600/Blog+Edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmgfvdks0kQKly001jt7dCQ6XvMDIqOocAqMS8TOhgaS-NFVjGN3WKL-JyVni3HNX2UK5XUG7Fl4LU0oyyih4_4v5wkViBYXh03NF2K1pkJl4j_SzGYHjFpVVlNes6l6CfG1pMo_IMO3Q/s640/Blog+Edited.jpg" title="Raw Chocolate" width="426" /></a></div>
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My eyes were drawn to this in the fridge - so took a dive and nibbled on some raw chocolate mildly sweetened with coconut and dried white mulberries. It grows on you if you aren’t use to not so sweet chocolate!!!</div>
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<b>Raw Coconut and White Mulberry Chocolate</b></div>
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1/2 cup cacao butter</div>
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3/4 cup cacao powder</div>
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1/4 cup desiccated coconut</div>
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1 Tbs palm sugar</div>
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3 drops peppermint essential oil</div>
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1/3 cup dried white mulberries ( could use whatever you like here)</div>
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See <a href="http://www.wholepromise.blogspot.com.au/2012/04/happy-easter-raw-chocolate-bark-with.html" target="_blank">this</a> post for another easy raw choc recipe</div>
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Prepare a baking tray lined with baking paper (make sure you can get it into your freezer)</div>
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Very gently melt the cacao butter over a low heat until melted</div>
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Add in cacao powder, coconut, palm sugar and peppermint</div>
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Mix well to combine</div>
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Pour into lined baking tray and spread out with a spatula making it as thin or thick as you desire</div>
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Place in the freezer to set roughly 15 mins</div>
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Break into small pieces and store in an airtight container in fridge</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_jeJJ4T1aQAmXHklDdO6VIqKahuH_Oi4TaYPRxJ3jpCt444eSqpwWj520EukZ9dsDycFQB5iOx-NE_sf4bS2_BCs-PC3eIBU-voAgRAGKriiNotbMU-xnE0FGhy2pVVGhyphenhyphenqBlGHDhADw/s1600/Blog+Edited3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_jeJJ4T1aQAmXHklDdO6VIqKahuH_Oi4TaYPRxJ3jpCt444eSqpwWj520EukZ9dsDycFQB5iOx-NE_sf4bS2_BCs-PC3eIBU-voAgRAGKriiNotbMU-xnE0FGhy2pVVGhyphenhyphenqBlGHDhADw/s640/Blog+Edited3.jpg" title="Spice Drink" width="426" /></a></div>
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I have been wanting to try something like this for ages. Cows milk may carry the flavours better but I decided on coconut milk instead. In this instance stevia was used as a sweetener but feel free to use palm sugar or honey if you want it sweeter. Add some ice cubes and you are set. </div>
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<b>Indian Spice Drink</b></div>
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<b>Serves 4</b></div>
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4 fresh dates, seed removed</div>
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10 whole black peppercorns</div>
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1 Tbs fennel seeds</div>
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2 star anise</div>
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1 vanilla bean</div>
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1/2 cup macadamia nuts</div>
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4 tspn rosewater</div>
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2 cup coconut milk or your choice of milk</div>
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6 drops stevia</div>
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Place all the ingredients into a blender and whiz</div>
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Strain the mix by using a fine mesh sieve lined with mulin or a nut milk bag</div>
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Squeeze out any excess moisture from the pulp then discard </div>
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Serve spice drink with ice and sweeten as you wish</div>
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Roasted Baby Carrots with Guacamole ( 1/2 avocado with a squeeze of lime, pinch of salt and pepper), Chopped Sundried Tomatoes and some Chilli Fetta by Judy at my local <a href="http://www.kawanawatersfarmersmarket.com.au/index.php?option=com_content&view=article&id=9&Itemid=15" target="_blank">Farmers Markets</a>.</div>
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And that completes another day of foodie delight! I </div>
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Sherilynhttp://www.blogger.com/profile/17756439753309347757noreply@blogger.com6tag:blogger.com,1999:blog-7481696335651948120.post-25102157242537971222012-06-28T14:13:00.000-07:002012-06-28T14:13:22.252-07:00Come Sip Tea With Me Over at Love Creative<div class="separator" style="clear: both; text-align: center;">
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<b>Citrus and Rosemary Iced Tea</b></div>
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<b>Serves 2 - 4</b></div>
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Get the <a href="http://www.lovecreativeblog.com/2012/06/guest-post-tea-twist-citrus-rosemary-iced-tea.html" target="_blank">recipe</a> and see the the post <a href="http://www.lovecreativeblog.com/2012/06/guest-post-tea-twist-citrus-rosemary-iced-tea.html" target="_blank">here</a> over at <a href="http://www.lovecreativeblog.com/" target="_blank">Love Creative</a> - a crazy cool blog headed up by <a href="http://amandahabbershaw.com/contact/" target="_blank">Amanda Habbershaw</a> whom I met via the <a href="http://decor8blog.com/ecourses/" target="_blank">BYW e-course</a> recently. A big thank you to <a href="http://amandahabbershaw.com/about/" target="_blank">Amanda</a> for having us and thank you for all your creative inspiration you share with the world.<br />
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