This is from the amazing Sarah in Switzerland 200g Cranberries 2 Kumquats finely sliced 3 teaspoon pomegranate syrup 500ml Water 1-2 teaspoon Agar-Agar 2 Star anise 1/2 Vanilla bean pod a little Chilli Bring altogether to boil and simmer for about 8 min Serve with Pancakes, spread on an Omelet, eat with Lamb roast & Veggies, spoon on Crackers… Continue reading Sarah’s Cranberry Sauce
I made these yummy Fish Cakes for an end of year celebration that I attended last weekend. They are made with Quinoa, Chinese cabbage, Shallots, Red peppers, Mint, Coriander, Canned Tuna, Green Thai curry paste, and egg. Continue reading Rosie’s Yummy Fish Cakes
3 tbs L.S.A (Linseed, sunflower, almond) toast in a pan with a sprinkle of vanilla powder & cinnamon pour into a little bowl cover with coconut water leave in fridge for an hour to soak add berries if you feel to or just leave as is…Yummy! Continue reading Sara’s Nut & Seed Breakfast
Discovered yesterday that red peppers make a great cracker. Cut red pepper into squares and use as cracker – simple. Topping on photo is crayfish tails in mayo with hot radish shoots and alfalfa. Continue reading Vanessa’s Red Pepper (Capsicum) Crackers
100ml coconut milk 1/2 tspn carob powder 4 tablespoon almond meal 1 tablespoon flax seed meal 2 tablespoon non dairy protein powder (optional) 1 tspn coconut oil 100ml almond milk (more or less depending how thick you like it) Small glug honey Put all ingredients in blender and whizz until all combined Yummy and filling for breakfast I also add some vanilla powder and some mineral powders too Continue reading Rachel’s Coconut Milk & Almond Smoothie
Fiona shared this traditional recipe from the Catalonia region of Spain. It’s traditionally served over barbequed onions, but could be served with meat, fish, vegetables or salads or as part of a mezze or snack! Blend red peppers/capsicum, tomatoes, garlic, olive oil, roasted almonds with lots of parsley and lime juice. Serve with toasted chopped hazelnuts and pine nuts on top. Fiona had it with a salad of advocado, celery and roasted beetroot Yummy 🙂 Continue reading Catalonian Escalivada Sauce
Joyful 2013 everyone 🙂 I felt to share with you the annual report for our blog page – 11,000 views since it started in August 2012 and viewed by people in 55 countries!! Isn’t that amazing?! And this year will bring more amazing treats in store for us including podcasts, recipe books and more yumminess as we all heal ourselves with food and bring more deep care into our lives. WE ROCK! Here’s an excerpt: 600 people reached the top of Mt. Everest in 2012. This blog got about 11,000 views in 2012. If every person who reached the top … Continue reading 2012 in review
I had a wonderful baby aubergine curry in Pushkar, Rajasthan and it goes something like this … Make a paste with onions, garlic, cumin, garam masala, turmeric, coriander stalk and root and chilli. Fry this in some oil for a few minutes to bring out the flavours and then add fresh or tinned tomatoes, cardamon pods, mustard seeds and aubergine. Simmer gently for 40 minutes and serve with fresh coriander and a squeeze of lime juice. Lovely as a stand alone dish, or served with grilled fish, chicken or lamb. Continue reading Pushkar Aubergine/Eggplant Curry
It was Christmas Eve and I was in the supermarket. Suffice to say, it was heaving. The queue was particularly long, though moving quickly. The store manager was walking along with a tin of chocolates to keep everyone smiling. The mood in the queue was cheery and expectant and some of us were chatting to each other. The man in front of me in the queue was telling me about his Christmas lunch plans. He was cooking a veal fillet stew for his friends, an Italian recipe traditional in his family. Of course I asked for the recipe!! Sear the … Continue reading New Years Resolution – More of the Same Please!
Blend 2 small or 1 large can coconut cream, a banana, some vanilla powder or a glug of vanilla essence, then freeze. Or for the berry version add a good handful of fresh or frozen berries of your choice TIP Works better if you stir the setting mixture whilst its freezing every 30 mins until it sets. Otherwise use an ice cream maker. If you don’t stir it you get a rock hard lump and can’t serve it!! For Christmas we made plain mixture and a raspberry mix this needed about a tablespoon of honey to cut the tartness of … Continue reading Rachel’s Coconut Ice Cream
Healthy Cooking for Beginners - Heal Yourself With Food 