Wednesday, June 29, 2011
This soup is warm and spicy, great for this cold Sydney winter, you can eat it with sourdough as I have done or some brown rice and steamed broccoli. Organic japanese pumpkin is far more superior than standard pumpkin it is richer and sweeter in texture. If you would like protein, throw in some cooked cannelloni beans which thickens the soup
1kg organic japanese pumpkin, skinned and cut into chunks
1 brown onion
small know ginger grated
1/4 bunch coriander
1 small red chilli, chopped seeds removed
2 cloves garlic, diced
1 litre free range chicken stock
1 can organic coconut milk
On a baking tray put the pumpkin and rub some extra virgin olive oil and sea salt and pepper into the flesh, bake for 25 minutes on 170 degrees. In a fry pan add a little ghee and gently saute the onion, ginger and garlic.
In a large pot heat the stock and add the pumpkin, coconut milk and aromatics. Take a stick blender and puree if the soup is too thick just add little water until you get the desired consistency.
Sunday, June 19, 2011
This morning I got up early and headed to the frenchs forest farmers markets, in my shopping bag I picked up 2 kg bags of organic mandarins and gala apples I also had a steaming hot chai and a delicious samosa, but my most interesting purchase by far was raw key lime coconut pie from the goodness company it was the perfect blend of sweet sour, creamy and a crunchy base, I highly recommend tracking these girls down and trying some of there raw delights!
This is a twist on a tradition apple crumble with yummy spices and buckwheat kernels and a rye and oat crunchy topping
6 gala apples, cored, peeled and cut into small chunks
2 cinnamon sticks
2 tablespoons rapadura sugar
3 tablespoons organic butter
1 cup dried date, chopped
1 cup whole organic oats
2 tablespoons buckwheat kernels
2 tablespoon shredded coconut
2 tablespoons rapadura sugar
2 tablespoons organic rye flour
1 cup raw walnuts, chopped
1 teaspoon ground cinnamon
1 teaspoon ground cardamon
1 teaspoon ground ginger
In a wide saute pan, melt the butter gently and add the rapadura sugar. Stir around, pour in the apples and dates and give another good stir, put the lid on and cook on medium heat so there is some steam to cook the apples for ten minutes.
In a bowl mix together all the topping ingredients, when the apples mixture is cooked pour into a baking dish reserving the butter mixture. Pour the butter mixture from the apples into the bowl of your dry topping ingredients, if necessary add a little more melted butter and put on top of the apple base. Cook for 20 minutes and serve with sheep's yoghurt or some yummy bio dynamic organic barrambah yogurt.
Thursday, June 9, 2011
This recipe was inspired by my friend Christine from body business. Her partner Rennel is originally from Mumbai and learnt cooking from his mum and hospitality college, he is inspired by using spices in cooking for medicinal purposes like me and Christine says they have a pot of dhal going on the stove top every week.
This is my adaptation of Rennel's recipe and this week I made it for my clients and they all loved it. I hope you give it a go its very easy and delicious, I eat it with brown rice and steamed cauliflower. Red lentils are a great source of protein and are rich in two amino acids that are essential for a vegetarian diet. Because lentils are cheap they are also a great source of iron.
2 cups red lentils
1 cup organic pumpkin, skinned and diced into small cubes
1/2 brown onion, diced small
2 tablespoons ghee
1 small red chilli
1 teaspoon garam masala (spice)
1 teaspoon cumin. ground
1 cup organic coconut milk
1 teaspoon grated fresh turmeric
1 teaspoon grated fresh ginger
3 cups filtered water
In a medium saucepan gently heat the ghee and fry the onion, chilli, turmeric and ginger
Add the spices and stir around, put in the red lentils and pour in the water so the lentils are covered, add in the pumpkin and cook for 25 minutes on a low temperature. If the water starts to absorb the lentils add a little more and lastly add the coconut milk and stir around tasting and adding a little sea salt if needed.
Wednesday, June 1, 2011
This is a killer chicken hotpot, it will boost immunity, fight off any bugs and keep you strong and healthy. I even drank some left over broth, I just can't get enough of this yummy and extremely nutritious dish. My butcher at Richards meats cut the fresh bird into 8's (saves my knife) the skin on the bird adds a deep robust flavour. I browned the chicken in a saute pan and then finished the dish off in a slow cooker, alternatively you can use a stock pot. If you can cook this dish once a week over the cooler months.
1 fresh organic or hormone free chicken,
cut into 8
1 small knob fresh turmeric, sliced finely
4 garlic cloves, sliced finely
1 small red chilli, remove seeds and dice small
1 small knob ginger, sliced finely (don't worry too much about peeling the skin unless its not organic ginger)
1 litre free range chicken stock (I use pacific brand avail at always organics)
1/2 cup tamari (wheat free soy sauce)
2 carrots, peeled and cut into 6
1/2 bunch kale, roughly chopped
2 fresh limes, juiced
1 packet fresh shitake mushrooms, sliced finely
Heat a saute pan and brown the skin off the chicken, once done put into the slow cooker or stockpot.
In the same pan add the ginger, garlic, turmeric and chilli saute for 3-4 minutes adding a little water if it starts to burn.
In a small saucepan heat the chicken stock. Add all remaining ingredients except for the kale and carrot to the slow cooker and cook for 2 hours, at the 2 hour point add the kale and carrot and cook for a further 20 minutes. (You do this so the vegetables are fresh and crisp)
Taste and season accordingly, make a big pot of organic brown rice or basmati and enjoy