Tuesday, April 26, 2011

Raw Oat biscuits

In commemoration of our fallen diggers, a raw version of the traditional Anzac biscuit, packed with nutrition and so easy to make

1 cup organic raw oats
1 teaspoon organic ground cinnamon
1/2 cup firmly packed organic pitted Medjool dates
1/2 cup organic sultanas
Favorite topping such as chopped, nuts, coconut (optional).
Combine the oats and cinnamon in the food processor and process into small pieces. Add the dates and process to mix well. Add the sultanas and your favorite topping and pulse to mix.

Press about 3 tablespoons of the dough into cookie cutters on a plate lined with baking paper, or roll the dough into ball and flatten.

You can add a tiny bit of molasses for some anzac flavour

Monday, April 11, 2011

Lets get juicy

Juicing is such a fantastic way to get a dose of pure fresh vitamins with a compliment of delicious taste.
Whatever combinations work for you is fine, but try to get your dosage of vegetables in as well as some fruits to sweeten the mix.

A great blend that I love is Carrot, ginger, apple and carrot. Classic but delicious.

3 carrots
1 apple
small knob of ginger
and whole beetroot

Enjoy as soon as possible after juicing to prevent nutrient loss and oxidation

Monday, April 4, 2011

Nothing beets a root

400G ORGANIC beans
400g beetroot
1 organic red onion
300g organic (or best quality ) Feta
80ml extra virgin organic olive oil
1 tbsp lemon juice
1 tbsp balsamic vinegar

Blanch beans in boiling water for 2 mins. Steam chopped beetroot till tender (around 20 mins). Transfer to a bowl. Add 1 halved and sliced medium red onion and crumbled feta.
In a small bowl, combine 80ml olive oil and 1 tablespoon fresh lemon juice. Season with salt and pepper. Pour over salad, mix, then serve.