January 24, 2011 § 2 Comments
It’s Meatless Monday! Here’s a recipe that is uber tasty and a lovely vegetarian spin on the Mexican dish enchiladas!
What you’ll need:
- 1 packet of Mountain Bread Wraps (these are often times GF and have no preservatives or nasties!)
- 1 420g tin of tomatoes, pureed
- 1 cup grated tasty cheese
- 1 cup sour cream
- 3 carrots, grated finely
- 2 zucchinis, grated finely
- 1 small brown onion, diced finely
- 1/2 cauliflower, diced finely
- 2 tbsp grapeseed oil
- 1 tsp tumeric
- 1 tsp garam marsala
- 1 tsp ground coriander
- salt to taste
- fresh parsley to garnish
How ya make it:
- Preheat oven to 160 degrees.
- On a medium high heat, add the oil. Now add the onion and spices – stirring frequently to allow the flavour to develop and really come out – about 1-2 mins.
- Now add the carrot, zucchini, onion and cauliflower. Stirring it often, cook it for about 2-3 minutes – or until the carrot is soft. Turn off heat and set aside.
- Grab a lasagne-style shallow dish. Set it aside. Now grab one mountain bread wrap. Using a tablespoon, grab some of the vegetable mixture and make a line of it down one edge of the wrap. Now curl the wrap inwards and roll it into a tube. Place it into the dish. Repeat this process until all the wraps have filling in them.
- Now with your neatly lined up dish of enchiladas, grab your tomato puree and gently pour it over the wraps so it’s evenly covered. Season with salt.
- The next step is the cheese – sprinkle it through the middle of the wraps over the tomato. I like to season with parsley because I *detest* coriander, but if you like it, you could use that instead (you freak!)
- Now whack it into the oven and cook for 40 minutes or until the cheese is bubbling and looks delicious.
I like to serve my enchiladas with a side salad (we had lettuce, capsicum, mixed beans and cucumber tonight) and a huge dollop of sour cream.
January 24, 2011 § Leave a comment
Here’s a yummy recipe for Granola. Granola is a very versatile thing: it can be had on it’s own with milk, sprinkled onto yogurt, topped with fruit. It’s loaded with good stuff and makes for a very satisfying breakfast.
- 3 cups of rolled oats
- 1/2 cup sunflower seeds
- 1/2 cup sesame seeds
- 1/2 cup slivered almonds
- 1/2 cup organic coconut flakes
- 3 tbsp organic salted butter
- 3 tbsp raw honey
- 3 tbsp raw sugar
- First, preheat your oven to 160 degrees.
- Now in a bowl, combine all the dry ingredients. Set aside.
- In a small saucepan on a low/medium heat, combine the butter, sugar and honey. Stirring continually, to make sure it’s all melted/dissolved.
- Pour the wet ingredients into the bowl of dry ingredients, using a wooden spoon or even better, your hands, to combine it thoroughly.
- Grab a shallow tray, line it with baking paper.
- Now I like to cook my granola in 2 lots because I have a small dingy oven and not a big enough tray but you can do it all at once if you like.
- Using a wooden spoon, pour the desired amount of granola onto the tray and flatten it out so it covers the paper in a thin layer – this way all the ingredients get nicely toasted.
- Place into the hot oven for 7-12 minutes, or until you can see the granola goldening up nicely. Take it out of the oven and place the tray on the bench near a window to cool. Repeat with the other lot if you chose to split it!
Now I like to keep my granola in an old large coffee jar with a tight lid. It keeps well in the pantry for up to a week and a half – or you can keep it in the fridge if you like.
This amount of ingredients makes enough Granola to have every day for a week. You can double or halve the recipe easily enough.
Something special that I like to do is eat mine in a small bowl with milk and sprinkle lavender blossoms on top. Divine. 🙂
January 20, 2011 § 1 Comment
Lassis are an Indian drink which is usually accompanied with traditional fare. We love them because they’re a quick healthy way to use up fruit that is overripe or in abundance! You can use any fruit you like – plum is lovely, as is nectarine or even mango or banana. Get creative!
I use a hand held electric mixer for mine (I love my Bamix!) and the beaker that came with it but if you don’t have that, you could use a food processor or a blender if you don’t have one. This recipe could easily be made Vegan by using soy yogurt instead of cows milk.
So, into the blender/beaker, place:
- 4 ice cubes
- 1 peach, chopped up
- sprinkle of coconut sugar (about 1 tsp)
- 2 tbsp of yogurt
- 2 tsp Chia seeds (or even LSA would be fine here)
- 1/4 cup water
and blitz it! Til it’s a smooth consistency. Serve immediately with a sprig of mint.
Makes about 2 medium glasses or 4 small ones.
January 13, 2011 § 2 Comments
Here’s a quick and simple recipe that I winged which turned out beautiful! It’s perfect for an afternoon tea.
Preheat oven to 180 degrees.
In a bowl, combine:
- 2 bananas (the riper the better), mashed with a fork
- 1/2 cup raw organic sugar
- 1 cup self-raising flour
- 2 eggs
- 1/2 cup grapeseed oil
- Stir thoroughly to combine.
- Line a loaf pan with baking paper and pour in the mixture, using a spatula to get it all out.
- Cook in the oven for 30 minutes or until firm when touched and slightly golden on top.
- Let it cool for 10 minutes by a window with a breeze and then turn it out onto a wire rack for a further 20, before serving.
December 6, 2010 § 2 Comments
This has fast become my favourite cake to make because it’s moist, easy-as cake (hehe) and I always have limes in the fridge and coconut in the pantry. It takes no time at all and yields a beautiful moist but not heavy cake. And it’s dairy free! It’s a winner!
In a bowl, combine:
- 1 cup of self raising flour (this can be wholemeal if you like)
- 1/2 cup raw sugar
- 1/2 cup coconut
- 2 eggs
- 1/2 cup grapeseed oil
- juice of 1 lime
- Preheat oven to 180 degrees.
- Mix the ingredients in a bowl. Grease a small round pan or a loaf tin, spoon the mixture in and use a spatula to flatten the top.
- Cook for 30 minutes.
- When it’s cooked, take it out of the oven and allow it to stand in the pan for 5 minutes and then place it onto a wire rack for 10 minutes or until it’s cooled. Then ice it!
To make the icing all I do is add:
- 1 cup icing sugar
- juice of half-to-a-whole of lime
- Place the icing sugar in a bowl, grab a teaspoon and begin to juice the lime, stirring well between additions of more juice. You only need a tiny amount of juice, way less than you’d think so go slowly until it reaches the consistency of a thick paste.
- Spread the icing onto the centre of the cake using a spatula and use the edge of a bread knife to cover the top of the cake. Voila!
Tastes great served for afternoon with a cup of green tea. You can sub the limes for lemons or even oranges. 🙂
Enjoy! I’d love to hear what you think.
December 3, 2010 § Leave a comment
These bickies take longer to cook because of their density but I can assure you they are worth the weight. I have written the approximate time here but depending on the temperamental nature of your oven it could be longer – so watch them and use the tip of your finger – once they are firm and the mixture doesn’t stick to your finger, they’re ready. Allow them to cool on a wire rack because as they cool they harden, too. Coconut sugar is a healthy alternative to refined white sugar and it can be found in most good Health Food shops. More about it here.
Okay so here goes
- 3 cups wholemeal flour
- 3/4 cup coconut sugar
- 1 tsp salt
- 2 tbsp ground ginger
- 1 egg
- 2 tablespoons of golden syrup
- 125g organic butter
- 1/4 cup icing sugar
How ya make them:
- Firstly preheat the oven to 170 degrees. It has to be hot when the bickies go in.
- Now, on a medium/high heat add the butter, syrup and sugar. Stir constantly until it’s melted and combined and golden delicious.
- Add the mixture to a bowl, and add the flour and egg and salt and stir thoroughly. If the mixture is too sticky, add a bit extra flour.
- Cover with a tea towel and place in the fridge to rest for about ten minutes.
- After some time, dust a counter top with some icing sugar. Grab a handful of the mixture, and use your palms to flatten it out so it’s about 1cm thick.
- Now go ahead and use your cute kitcshy Christmas cutters! If you’re making gingerbread men, you can use currants to make the eyes and nose and citrus rind for the mouth. Place them onto some oven proof paper on a tray and then into the oven.
- When the mixture is firm and not sticky to the fingers, they’re ready. Take them out of the oven and place them onto a wire rack to cool for half an hour.
Now go and gobble them up! You can dust them with icing sugar if you like!
The dough freezes well.
November 28, 2010 § 4 Comments
Here’s a recipe I whipped up tonight and was really delighted by how lovely (and authentic) it tasted! We served it with a fresh green salad. It made a delicious light meal, with leftovers for lunch tomorrow!
*Please note it also could be made vegetarian by subbing the beef mince to red or brown lentils. 🙂
What you need:
- 500g lean beef mince
- 3 cloves of garlic, crushed
- 2 tbsp tomato paste
- 2 tsp smoked paprika
- 1 tin of re-fried beans
- 8 Mountain Bread wraps (these are preservative free and a really healthy yummy alternative to tortillas)
- 2 cups grated cheese
- 1/2 cup sour cream.
- 2 tbsp grapeseed oil
- Bits and bobs for a green salad (we had cherry tomatoes, lettuce, mushrooms and capsicum)
How ya make it:
- On a medium/high heat, add the oil to the pan and then add the garlic and beef. Cook until the meat is brown. Now add the paprika, and tomato paste. Cook for about 5-7 minutes and then turn off the heat.
- Preheat a cast iron pan or a large fry pan to a medium/high heat. Do not oil it.
- While the pan is preheating, grab a Mountain Bread wrap, and spread it thickly with re-fried beans using the back of a spoon. To this, add some of the mince mixture, and then add the grated cheese on top. Place a second Mountain Bread wrap on top.
- Place the quesadilla onto the hot pan and pat down with a spatula. The ends of the wraps will curl up as they get hot – push them down onto the cheese as it melts. Once the cheese has thoroughly melted, take it off the pan.
- Repeat the process with the remaining wraps. This will make 4 large Quesadillas.
- I like to serve mine by cutting them lengthwise into 2 rectangles, stacking them on top of each other and then cutting again so there is 4 squares. We eat ours with a green salad, but not before we dollop a good amount of sour cream right on top of the Quesadilla!
Enjoy. I’d love to hear how you liked these! 🙂