Monday, November 29, 2010

Organic Protein nut bars

1 cup organic raw nuts of choice

1 TBS organic minced fresh ginger

2 TBS organic sesame seeds

1 cup organic raisins

2 TBS organic raw honey

Grind all ingredients, except for the honey, in a food processor until fairly fine but still having some texture (you don't want it to have the consistency of peanut butter).Add honey and process just long enough for it to blend in.Press into a square about 3/4-inch thick on a plate or square pan and refrigerate for about an hour or more.Cut into 2-inch squares.Makes 12 bars

Whats in Season-November

Paw paw
Spring Onions
Snow peas
Sweet corn

Zucchini Flowers

Monday, November 22, 2010

Zucchini Omelette

1 tablespoons extra virgin olive oil
1 medium organic zucchini, cut into 1cm-thick slices
3 organic eggs, lightly beaten
3 tablespoon finely chopped organic parsley leaves, plus extra to serve
100g feta crumbled organic if possible


1. Preheat oven to 160°C or 140°C fan.. Roast for 15 minutes, until tender. Set aside.
2. Heat remaining oil in a 22cm frying pan on medium. Cook zucchini slices for 5 minutes, until tender. Pour in egg combined with feta and parsley and continue to cook for 5 minutes. Pull in cooked edges occasionally with a fork, so uncooked egg runs to the sides. When base is golden and top almost set, scatter with parsley. Place under a preheated hot grill for 2-3 minutes, until top is set and golden.
3. Slide frittata onto a serving plate and cut into wedges. Serve sprinkled with extra parsley.
serve with an icerberg salad made with lebanese cucumbers and dress with extra virgin olive oil, balsamic vinegar and a sprinkle of salt

Monday, November 15, 2010

Strawberry Ice

This is so easy to make and tastes so good.

500g organic Strawberries

2 tbsp organic agave syrup

500ml organic rice milk

Blend the strawberries, till smooth. Add in the rice milk and agave and blend till combined. If you have an ice cream maker put it in there for 20-30 minutes, or put in a shallow container in the freezer and whisk it every 30 minutes with a fork till mix has frozen.

Serve with some mint leaves for a delicious treat.

Monday, November 8, 2010

Spinach Dip

1 organic avocado

Juice of 1/2 organic lemon

1 can organic chickpeas drained and rinsed

200g fresh organic spinach

1/4 cup chopped organic parsley

Process avocado, lemon juice and chickpeas in a blender till it forms a smooth paste. Then add the spinach and parsley process again, add pinch of salt and serve with a drizzle of olive oil.

Transfer to a bowl and serve.

Monday, November 1, 2010

Vegetarian San Choy Bau

12 dried Chinese mushrooms (shiitake)
1 organic coral lettuce
200g fresh oyster (abalone) shimeji or shiitake mushrooms
100g tinned water chestnuts
250g firm organic tofu,
diced 1 knob organic ginger,trimmed
2 tbsp organic sesame oil
100g bean sprouts, rinsed
3 tbsp organic braggs soy sauce
1tbsp hoi sin sauce
4 organic spring onions, finely chopped
2tsp cornflour, mixed with 1tbsp Chinese rice wine or dry sherry
2tbsp organic coriander sprigs

Fill a bowl with hot water and add mushrooms, soak them for around 30 mins, after this reserve water and dice the mushrooms, disposing of the stalks.

Rinse lettuce and then pat try and chill in the fridge.

Drain and finely chop the water chestnuts. Chop the ginger into matchsticks.

Tofu, chop into small squares around 1cm, boil for 1 min then drain.

Heat the oil in a wok until hot. Add ginger, dried and fresh mushrooms, water chestnuts and beansprouts and toss well. Add soy sauce, hoi sin and 150ml of strained mushroom water, and toss well. Add tofu and spring onions, tossing well. Add the cornflour mixture and toss over high heat until the sauce thickens. Serve in a bowl next to the leaves and scatter with coriander.

If you want to add meat, add some free range organic diced chicken