Wednesday, August 29, 2012

Curried Chickpeas.

This recipe was intended as a side dish but i have created many versions that ill share with you. I have served it alongside my Gourmet Vege Burgers, I've added them to a green salad for a delicious and nutritious lunch and I've also mashed it all together with a little coconut milk for a delicious dip to go along side my sesame and brown rice crackers. Serve them hot or cold either way they are just as good.
Enjoy!!!


Ingredients:
  • 1 Tin of Organic Chickpeas
  • 2 tsp Organic Coconut Oil
  • 1 tsp Curry Powder
  • 1 tsp Tamari
  • 1/2 Clove Garlic
  • pinch of salt
  • 1 Large Tomatoe.
What To Do:
  • Heat oil in a fry pan. Add garlic and curry powder until fragrant (about 20 seconds). Add Drained and rinsed chick peas. Stir until well coated. Add tamari and salt and simmer on very low heat for 2 minutes. Dice tomatoes and add to pan with chickpeas. Stir through and serve. Enjoy!!!


Saturday, August 11, 2012

Baked Mushroom Risotto

Quick and easy dinners are a priority for those of you with a busy lifestyle. But that doesn't mean reaching for a packet, adding water, meat and veges and calling it a healthy option. Its really not that time consuming cooking from scratch. Get out your blender if you hate chopping, because this is a one pot wonder that can be prepared in advanced and finished off closer to serving time.

Take some time to read the actual ingredients on the packaged goods you are eating or feeding your family, and do a search on some of those additives. Hopefully it will astound you, as it did me, which is why i try and cook with nothing else but pure ingredients. Nutritionally its better for you and you know your not filling your body or your childrens bodies with harmful chemicals. Enjoy this one it's dead easy.





Ingredients:
  • 1 1/2 cup Brown rice
  • 3 Cups Filtered water
  • 1/4 Cup Olive Oil
  • 1 Brown Onion
  • 2 Large Garlic Cloves
  • 1 Vegetable Stock Cube
  • 2 Bay Leaves
  • 4 Celery Stalks
  • 1 Purple Carrot
  • 2 Handfuls (12) Swiss Brown Mushrooms
  • 2-3 Large Flat Mushrooms
  • Savoury Yeast Flakes (to serve)
What To Do:
  • Combine quartered onion, garlic, stock cube and oil in a blender. Pulse until well chopped. Transfer to a heavy based saucepan (preferable one which can be transferred to the oven at a later stage) and saute on medium heat until softened. Chop celery, carrots and mushrooms into a small dice and add to pan. Stir untilwell combined. Add bay leaves and rice. Turn off the heat.
here is where you stop if your just preparing. I have started in the morning and left it on the stove until 1 hour prior to serving, and then finishing it off. 

  • Add water and stir well. If using a pan that can be placed in the oven great, but if not transfer risotto into a shallow oven proof dish. Make sure bay leaves are submersed in the water and place uncovered in a moderate (180 degrees) preheated oven for 1 hour. Baked risotto is ready when the liquid is absorbed and the rice is tender. Serve topped with savoury yeast flakes in place of Parmesan cheese.

Thursday, August 9, 2012

My Healthy Chocolate Brownie

As i am a big chocolate fan, raw dark chocolate is my absolute favourite, I had this recipe in mind. But since eliminating sugar from our diet my body doesn't really tolerate sugar well, and i have the highest of sugar highs if i have a lot of it. So the thought of a sugar laced, buttery chocolate brownie slice just doesn't do it for me anymore, but the craving for chocolate deliciousness still remains. So here goes... A healthy chocolate brownie that is sugar free, dairy free and super delicious leaving you feeling satisfied. minus a sugar high.




Ingredients:
  • 1 Heaped Cup Pitted Dates
  • 3/4 Cup Coconut Cream
  • 4 Tbsp Cocoa Powder
  • 2 Eggs
  • 1/3 Cup Brown Rice Flour
  • 1/2 Cup Desiccated Coconut
  • 1/2 Cup wholegrain Rolled Oats
  • 1/2 Cup Walnuts
  • 2 Tbsp Maple Syrup

What To Do:
  • Combine dates and coconut cream in a saucepan bring to boil and simmer for 5 min. Add cocoa powder and process with food processor or stick blender until thick and smooth allow to cool slightly. Add remaining ingredients and stir until well combined. Place in a lined square slice tin and bake in a moderate oven for 15-18min. The brownie should be set on top when lightly pressed. Cool on a wire rack.  

Wednesday, August 8, 2012

Muffin Mania

Muffins are always a winner in our house and by using great flavour combinations they are a treat the whole family can enjoy. i haven't used any white flour so they are not stodgy like some muffins can be and by using good oils instead of butter full of saturated fat, they are still really moist.  So how about making a big batch on the weekend and freezing them for the kids lunches or when unexpected guests arrive. Give them a try and let me know how you go.



Dry Mix:
  • 3/4 Cup Wholegrain Rolled Oats
  • 3/4 Cup Brown Rice Flour
  • 1 1/2 tsp Baking Powder
Wet Mix:
  • 2 eggs
  • 1/2 Cup Extra Virgin Olive Oil
  • 1/4 cup Honey

What To Do:
  • Combine all dry ingredients in a bowl mix well with a spoon. Combine all wet ingredients in another bowl and whisk until well combined. Add wet to dry and stir with a spoon until just combined. Add a flavour combination of choice as listed below.

Flavour Combinations:

Carrot & Date:
  • 2 Carrots Grated (Skin on)
  • 1/2 cup pitted dates
  • 1/2 cup walnuts
  • 1 tsp Cinnamon
  • 2 tsp mixed spice

What To Do:
  •  Grate carrots with skin on. place dates in food processor until finely chopped. Add to combined wet and dry muffin mix along with dates, walnuts and spices. Stir until well combined. Spoon into an oiled or lined muffin tray and bake in a moderate oven for 20-25 min. Cool on wire rack.


Banana & Walnut:
  • 2 ripe bananas mashed
  • 1/2 Cup walnuts
  • 2 tsp Cinnamon

What To Do:
  • Mash bananas and add to combined muffin mix as above along with walnuts and spices. Stir until well combined. Spoon into an oiled or lined muffin tray and bake in a moderate oven for 20-25 min. Cool on wire rack.


Apple & Sultana:
  • 2 green apples (skin on) grated
  • 1/2 Cup Sultana's

What To Do:
  • Core apples and grate. Add to combined muffin mix as above, along with sultana's. Stir until well combined. Spoon into an oiled or lined muffin tray and bake in a moderate oven for 20-25 min. Cool on wire rack.  


Blueberry & Coconut:
  • 1 cup frozen or fresh blueberries
  • 1/2 cup desiccated coconut

What To Do:
  • Add blueberries and coconut to combined muffin mix as above. Stir until well combined. Spoon into an oiled or lined muffin tray and bake in a moderate oven for 20-25 min. Cool on wire rack.