Very simple. Sweat some onions and garlic for a while then add chopped raw beetroot, fennel and carrots. Cover with water and simmer until cooked. Blend together. Add more water to thin if needed. Add a touch of ground coriander and either some dried or fresh mint. Very simple and very yum x and the colour is stunning….. Continue reading Rebecca’s Beetroot, Fennel, Carrot and Mint Soup
One apple, one beetroot, a chunk of cucumber – blended together with mint and some water to get it all moving around. I added some ground flaxseed too. Yummy! Continue reading Rebecca’s Light breakfast for a Hot Sunny Day
I experimented last weekend and made some great ‘balls’. Soak whole green lentils, mung beans and chick peas in hot water overnight and then drain. I whizzed them up in a blender with tahini, garlic, cumin, turmeric, coriander & pepper until the consistency can be rolled into balls. I added whole sunflower seeds too before rolling. Roll in sesame seeds. Great for snacks, or serve with coriander pesto, salad or vegies. Continue reading Sandra’s Lentil & Tahini Balls
Gently fry 1 chopped tomato in olive oil, add a dash of chilli flakes and generous sprinkles of paprika, cumin, turmeric (or saffron) and, especially, cinnamon and sauté a little more to bring out the flavours. Add a splash of water and tenderly cook the mix until stew-like (but still quite moist). Add 3 soup-spoonfuls of almond meal and combine ’til warmed through and porridgy. Place in a warmed bowl and top with diced avocado, thin slices of Lebanese or mini cucumber, coriander and a squeeze of lime juice. Super delicious! Continue reading Victoria’s Mouth-Watering Moroccan Tomato Porridge
I bought Celeriac at my local farmer’s market today – I haven’t had it before but felt to try it (it’s not an attractive vegetable, but as I discovered, it’s yummy inside, just like we are ;)) I cut the outer rough skin off, cut it into pieces and put it into a roasting pan along with a sliced leek, and 5 garlic cloves. Tossed them all in olive oil and baked in a 200 C oven for about 40 mins, until they are golden and softish. They are delicious as is, but I added my homemade chicken stock and … Continue reading Sandra’s Superb Celeriac Surprise
Slice eggplant lengthways in half and then thinly slice, line a tray with baking paper and lay the eggplant on top, brush eggplant with olive oil and bake in moderate to high oven until cooked, length of time depends on the thickness of your slices. (You could also good on a griddle pan on the stove top – or BBQ for a smokey flavour) Make a tuna mix – add to tinned tuna some finely chopped red or spring onion, basil, coriander, red capsicum/bell pepper, cucumber – whatever you feel to Spoon some tuna mix onto a slice of eggplant … Continue reading Sally’s Eggplant/Aubergine Rolls
BBQ butterfly lamb leg Pesto style with a warm green and tomato salad. This is ridiculously easy to make but gets top points for taste. Take a butterfly leg of lamb, and coat in a thick layer of pesto all over. (See Sarah’s World Famous Pesto recipe) Leave overnight. Then put on a hot grill for around 10 minutes each side. While its cooking steam some greens (try Chinese broccoli and asparagus), chop some interesting baby tomatoes, crush a clove of garlic and drizzle with olive oil. Toss the greens while still warm through and add seasoning. Then when the … Continue reading Janine’s BBQ Butterfly Lamb Pesto Style
Super yummy – A great summer dish You can do a whole chicken (in halves) or just marinate individual pieces (always on the bone) Simply marinade the chicken with dried thyme, sweet paprika, smoked paprika, onion powder, cayenne pepper or chilli oil, olive oil if no chilli oil and pepper to taste. Don’t be afraid to use lots of seasoning, you can’t overdo it. Leave for a couple of hours or ideally overnight. Then BBQ slowly and ensure the chicken is really well cooked – EAT with your fingers with lots of licking! Continue reading Janine’s Portuguese BBQ Chicken
Make a basic chicken stock (chicken wings or necks, onion, carrot, chili, pepper, cloves and cardamon) and allow to simmer for a few hours – or use some you have in the fridge! Strain well then reheat the stock and gently poach the salmon with some sliced fennel. When it was almost done, remove the salmon and fennel and take the stock off the heat. Add very finely chopped cauliflower to the stock. When the cauliflower is cooked, add a tablespoon of lemon juice and then blend. Finally, the assembly. Soup first, then salmon, fennel next, crispy skin (which is … Continue reading Janine’s Poached Salmon with Fennel and Cauliflower Soup
Gently simmer skinless chicken thighs with sesame oil, star anise, cinnamon bark, shallots, lemongrass, chilli, garlic all covered with water. When the chicken is almost falling from the bone, strain the liquid stock and save it. Then return it to the pot with the chicken minus the bones, add a little more water if needed to cover the chicken Add some already soaked and rinsed hijiki seaweed, (or any seaweed, whatever is in the cupboard!) Then simmer gently again to combine all the flavours with some minced lemongrass, coriander and red capsicum … and a splash of tamari … wow … Continue reading Spicy Zingy Lemongrass Chicken
Healthy Cooking for Beginners - Heal Yourself With Food 