As we all get caught up in organic and biodynamic food/produce and farming practice it is equally as important to think about Food Miles and where has this organic strawberry come from, because if it's travelled from Victoria I'm really not interested.
A couple from Canada have written a book called the '100 mile diet' which has kinda started a movement in other cities and countries and is a great concept.
This was an article recently in the SMH and discusses Food Miles and Carbon foot print please read
Friday, June 25, 2010
Tuesday, June 15, 2010
A simple quick, healthy and nutritious start to the day inspired by breakfast at pilu kiosk which is next door to the restaurant in freshwater with killer views of the beach
2 slices sonoma spelt sourdough bread
1/2 organic avocado
sea salt and pepper to taste
extra virgin olive oil (top shelf best quality you can get)
Slice your avocado in half and then slice pieces thinly
Lay avocado on bread and drizzle with olive oil, lemon and season
Thursday, June 10, 2010
Thanks michal for this recipe I have changed it slightly but not much because it works beautifully and I can't get enough of chestnuts right now they are so full of flavour and unique in texture and taste, they are considered to be from the nut family. This recipe takes awhile as preparing the chestnuts is quiet a task but well worth it
2 cups vegetable stock
1 cup whole organic milk or almond milk
pepper and sea salt to taste
2 tablespoons ghee
1/2 brown onion, finely chopped
1 clove garlic, finely chopped
1 sprig rosemary
Preheat the oven to 170 degrees
Take the chestnuts and place an x on one side so that the steam can escape whilst roasting, put them on a baking tray and bake for 20-25minutes. When there ready you will know because the shell will easily come off, you need to take the shell off while they are still hot, so keep them wrapped up in a tea towel to keep the heat in.
put the ghee in saucepan and gently heat, add the onion and garlic stir around add the chestnuts (without shells), milk and stock plus the rosemary, cook for a furthur 20 minutes on low heat.
Puree in a blender until smooth and serve.
Sunday, June 6, 2010
Fresh from the organic markets Jerusalem artichokes, they are a funny looking vegetable knobbly and awkward.
The rosemary really makes this recipe. Enjoy with a La tartine baguette and a splash of extra virgin olive oil
1 kg Jerusalem artichokes
2 cups vegetable stock
1 cup whole organic milk
1/2 brown onion, diced
1 garlic clove, crushed
1 full sprig rosemary
1 tablespoons organic ghee or extra virgin olive oil
1 celery stick, sliced finely
Peel the artichokes as well as you can, and splash with extra virgin olive oil and fresh pepper, place on a baking tray and bake for 20 minutes on 170 degrees.
In a saucepan gently heat the ghee or oil and add the garlic, onion, rosemary and celery gently saute for 2-3 minutes.
Once the artichokes are golden and soft add to the saucepan alongside with the milk and stock cook for a further 20 minutes on a low to medium heat ( you do not want the soup boiling or bubbling)
Once cool, puree in and serve.
Tuesday, June 1, 2010
These cookies just might be my best one's yet, they have an unusual crunch and the cranberry and walnuts are a perfect match.
1 cup organic dried cranberries (try and find apple juice sweetened one's)
1 cup biodynamic oats
2 cups wholemeal spelt flour
1/2 stick organic butter
2 tablespoons raw honey
1 cup rapadura sugar
1 cup walnuts
1/2 teaspoon aluminium free baking powder
Preheat the oven and on roast walnuts on a baking tray for 5 minutes or until crispy and light in colour on skins.
Chop walnuts roughly and set aside.
In a mixing bowl combine flour, baking powder, oats, cranberries and sugar
In a saucepan gently melt the butter and honey and then add to dry four oat mixture and stir with a wooden spoon until well combined.
Take a spoon and drop mixture onto baking tray then flatten.
Bake for 12 minutes and cool.