Judith’s Pumpkin Muffins
1 small or 1/2 a pumpkin 1 Onion 50g Almonds (you can use other nuts and seeds) Blend all into a paste and mix in a bowl with: 2 table spoons Arrow root powder 50ml coconut milk and some spices, I use a mix of: nutmeg, black pepper, coriander seed, cumin, cloves, cinnamon, cardamom, paprika, chili I also use one egg to make it stick, haven’t tried to make it egg free yet, might have to use more arrow root powder and some soaked linseed. Place in muffin tray and bake for 30-40 min 180°c Continue reading Judith’s Pumpkin Muffins
Judith’s Coconut & Cinnamon Tofu
SPICE MIX Approximately same amounts of: Aniseed, Fennel Seed, Cardamom Seed, Cloves (whole). Gently heat them in a dry frying pan so the fragrance can unfold. Let them cool off and then grind to powder, add same amount of Cinnamon Powder and also some Vanilla Powder. Find your own favorite mixture. TOFU Take 200g of firm Tofu and cut it up in small strips. Mix 80-100ml coconut milk with some olive oil, 1 teaspoon of the spice mix and 1 teaspoon of honey or 2-3 table spoons of palm sugar, mix well and gently heat in a medium size frying … Continue reading Judith’s Coconut & Cinnamon Tofu
Sarah’s take on the Chin Chin (Melbourne) Rockling Salad
Toss together char grilled pieces of rockling (or any firm white fish), shredded green mango, green beans, cherry tomatoes, cashews, bean shoots, thai basil and coriander Dress with lime juice, tamarind, lots of chilli. Sprinkle with fried shallots and fresh red chili and you will be dancing in no time! Serious lip tingling delight 🙂 Continue reading Sarah’s take on the Chin Chin (Melbourne) Rockling Salad
Dalai Lama
Bridging Foods Sensational Biscotti
This is kind of Biscotti or baked nut porridge 🙂 3 eggs 2 large ripe bananas Lemon or Orange zest and vanilla (bean or powder) Wiz together to make a batter Add 100 grams ground almonds Now you add whatever you like! I put walnuts, macadamias, pumpkin, sunflower, and sesame or whatever is in the cupboard. I have also added cranberries, blueberries and diced apples at times. I bake on grease proof paper in two long 1/2inch thick, kind of a Biscotti shape. Make the surface ruff with a fork and sprinkle sliced almonds on top. Bake at 160c for … Continue reading Bridging Foods Sensational Biscotti
Sally’s Asian Eggs
Asian Eggs and can be eaten any time of the day. In a fry pan heat some olive oil and add chopped fresh chilli, garlic, spring onion, basil and coriander – stir gently Add some tinned tuna and mix together Add 2-3 eggs and stir together until eggs are cooked through Stir through some fresh chopped coriander and basil once you have taken the fry pan off the heat Grind some fresh black pepper over the top En-JOY Continue reading Sally’s Asian Eggs
Sally’s Confit Garlic
An accompaniment for any table meal. 1/2 kilo garlic – peel garlic and leave cloves whole (or buy it already like this ) Place garlic in a medium saucepan. Add olive oil (enough to cover the garlic) add herbs, rosemary and thyme. Start to gently warm the oil. Gently warm it until garlic starts to turn golden brown. Use a very low temperature and keep checking it. Takes about 20-30mins. Keep moving the garlic around the saucepan. Let it cool and place in an airtight container. Use as an accompaniment, on salads, to marinate fish or meat, to make aioli … Continue reading Sally’s Confit Garlic
Simple Celery & Spinach Soup
Cook celery in a saucepan with olive oil till soft. Add spinach, mint and black pepper and a little stock or water. Blend – that’s it! Add tin tuna when heated for extra substance if feel to. And it doesn’t get much simpler than that!! Continue reading Simple Celery & Spinach Soup
The Last Melbourne Curry
Sandra Dallimore and I went to the amazing Chin Chin last week – gorgeous Asian restaurant in Flinders Lane in Melbourne – and tried their Yellow Pumpkin & Aubergine Curry – we have experimented with our own version this evening and it was incredible – here it is! In a pestle & mortar, make a paste with: 2 x whole star anise 2 teaspoons coriander seeds 1 or 2 large garlic cloves 2 teaspoons dried red chili flakes Seeds from seven cardamon pods 2 teaspoons lemongrass 2 teaspoons turmeric Zest of one lime 5 thinly sliced kaffir lime leaves 2 … Continue reading The Last Melbourne Curry
The New ‘Normal’
This morning I have been on my Facebook page and the subject came up about treating ourselves when we’ve been good and that usually that treat is to feel normal because we have removed bad things from our diet. Di and I were commenting on a post where someone was asking whether there is a yeast free alcohol available and her comments are inspirational and very honest. “… for the ones who have just separated themselves from eating like everyone else around them (when on realisation it is them who suffer from ailments), it is difficult sometimes to just go … Continue reading The New ‘Normal’
Healthy Cooking for Beginners - Heal Yourself With Food 