Falafel lettuce wraps

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It is a hot, sweaty, breeze-less night here in Sydney. Much too warm for intensive cooking or eating anything warm for that matter!
We had some packaged falafel balls in the fridge we needed to use up, which, paired with romain lettuce wraps, guacamole and salsa, made for an easy, refreshing dinner.

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Salsa:
-2 large ripe tomatoes chopped
-1/2 purple onion chopped finely
-Handful of coriander chopped
-2 small zucchini’s chopped
-1/8 cup corn kernels
-Rock salt, pepper, chilli flakes to taste

Guacamole:
-2 ripe avos Mashed
-Juice of one lime
-2 green onion chopped finely
-2 garlic minced
-Cumin, paprika, salt and pepper

Pumpkin purée:
(we had this leftover and was good but omit if you wanna keep it simpler!)

-Boiled pumpkin puréed with a splash of rice milk

On lettuce spread your pumpkin purée, guacamole, falafel nuggets and top with salsa!

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Colourful spring salad two ways

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Two of our lovely friends from home are here visiting for two weeks and so far we have had a pretty great time! On their first night here I wanted to make something easy and summery and something I could make in advance so I didn’t have to forfeit precious happy hour time in the kitchen! Speaking of happy hour…

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…t’was very happy indeed!

Anyway, Pasta salad seemed to fit the bill…I got a bit carried away with the veggies though and ran out of room for the pasta. Instead we just cooked up some brown rice pasta and quinoa separately and spooned the salad on top. We’re pretty clever like that…

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Kat, Alana and Ali spooning it up!

It was delicious and fresh and the best part was we had enough leftovers to accompany our free range eggs and toast the next morning!!!

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We were feeling a little fragile the next day and this definitely hit the spot!!

If you want to recreate this fresh veggie salad madness I used:

A cup or so of baby tomatoes
1 large cucumber
1 jar black olives
1 jar artichoke hearts
1 can corn
Fresh snap peas
Red and yellow capsicum (pepper)
Fresh basil leaves
Green onion
1 can of Chick peas (toasted in a fry pan with coconut oil, paprika, cayenne, cumin, coriander and rock salt till crispy)
All veggies chopped quite finely and drizzled with olive oil.
We also drizzled a really awesome balsamic reduction that Katrina had brought us on there which was a very nice touch.

I love how pasta salad always makes it feel like summer! Enjoy 🙂

Quick seedy flat bread

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3/4 cup chickpea flour
2 TBS flax meal
1 TBS nutritional yeast
1 TBS sunflower seeds
2 TBS black sesame seeds
1 cup water
1/2 TBS olive oil
Seasoning (I used garlic powder, chilli flakes and Himalayan rock salt)

Mix together and pour into a shallow pan lined with parchment paper. Bake for about twenty minute 200 degrees. Flip and bake an additional 5’minutes or so.

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Enjoy with such toppings as avo and vegan cheese, nut spread, hummus etc etc !!!

Green breakfast crepes

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My goodness these are so satisfying!! Seriously yum. Don’t worry, you can’t taste the spinach!

Crepe: (the measurements are for one crepe)
1 free range organic egg whisked
1/3 cup flour (I used a mix of brown rice flour and buckwheat flour)
1/8 cup oats
1/2 cup of water
Cinnamon
Dash of stevia or other sweetener

Whisk together. Heat coconut oil in large fry pan and pour batter in, rotating the pan to evenly distribute the batter. Make sure it’s fully cooked on the one side before you attempt to flip it. If it does break, don’t fret, it will still taste as good!!

Green cashew cream:

1/2 cup cashews/slivered almonds
1 cup steamed spinach
Juice of one orange and half a lemon
Cinnamon and stevia to sweeten.

Process nuts till fine. Add spinach and process till smooth. Slowly steam in the juice while blending. Add sweetener to your liking.

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Assemble with fillings of your choice. We had banana, blueberries more cinnamon and a slather of peanut butter to keep the crepe closed!!!

Full daily iron intake salad

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So here’s the thing…I went to give blood a few weeks ago and got rejected because my iron was too low. I was floored. I’ve been giving blood for years and have always had iron on the higher ‘man level’, as one nurse told me, side. This also coincided with some digestion issues I was having that I also had never had before. And then I got a cold, for three weeks…So
Obviously something was up. It hit me slowly but surely that I had gotten wrapped up in the whole ‘raw food’ frenzy and had cut waaaay back on all cooked whole grains, cooked beans and even cooked veggies.
Obviously there are a whole host of benefits that come with eating raw fruits and veggies, and some people do swear by and thrive on this diet, some people going as far as to say it cleared them of disease/cancer. I can say I had a lot more energy when I first started eating mostly raw…until my iron stores got depleted that is.
Raw foodist can say what they will, but I think it should be talked about with more caution. About a month and a half on a mostly raw diet and i was uncomfortable, bloated, run down and sick.
Different bodies crave and thrive on different things. I now know mine is in top form when fuelled with cooked whole grains, beans, sprouts, fresh and cooked vegetables, fruit, nuts, seeds, oils…and cacao.
You need approximately 14 mg of iron a day and this bad boy salad has about 21 mg’s. It is also full of vitamin C which is vital to iron absorption. It’s a pretty monster salad and you could scale it down if you’re not super hungry. I mowed the whole thing no problemo though!

1 cup cooked quinoa (6.3 mg iron)
1/2 cup grilled tofu (6 mg iron)
1 cup STEAMED spinach ( 6.4 mg iron, make sure it’s steamed not raw or you won’t get the iron)
Baby tomatoes (vit c) and cucumber
5 sliced dried apricots (.46 mg iron)

Dressing:

1/4 cup cashews (2.1 mg iron)
Juice of one orange and half a lemon. (vitamin c!)

Process the cashews into a powder, slowly stream in the juice.

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Prepare salad and drizzle with dressing, enjoy and know that you have gotten more then enough iron for the day!!

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Ps. If your iron levels are in tip top shape, which they should be after eating this salad…go to your local blood donation centre and give some of your beautiful blood away. It will mean the world to somebody out there. ❤

Tasty Tahini cookies

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I discovered tahini cookies at the health food store recently and have spent way too much money purchasing them every time I’m in or around the shops. Thus, I decided to make my own, based on the ingredients in the store bought variety, and low and behold, they were a great success!

Tahini (made from ground sesame seeds) is super good for you. Chocka block full of calcium and vitamin B, therefor being especially amazing for people who don’t partake in animal by products, as both of those nutrients are hard to attain otherwise.

Tahini cookies:

Wet:
1 cup tahini
1/2 cup honey
2 TBS peanut butter or melted coconut oil
2 tsp vanilla

Dry:
1/2 cup brown rice flour
1/2 cup oats
1/2 cup fine flaked coconut
1/2 TBS cinnamon

Combine wet, combine dry, combine together, add: 10 ish soaked and chopped dates, Handful peanuts or other nuts, (dark choc chips would be amazing too)

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I baked them in a crescent muffin tin thing so they would come out a round-ish shape. They took a while to bake at about 200. Typical me, I did not time it. I’m going to guess about half an hour tho.

Once they have cooled a bit pour melted chocolate over top!! Soo goood!!

Melted choc:

Couple TBS coconut oil melted
Couple TBS cacao
Bit of honey

Stir it up adjust to your taste.

Enjoy the health benefits and the tantalising taste of these tasty tahini treats!!

Holy mother do I have an update on these!!!!
I made them again with coconut oil instead of peanut butter and added two tablespoons of cacao and they are dangerously good.

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Danger. They taste like fricken the best chocolate shortbread you’ve ever tasted. Wow.

“every flavour is just like f$&@ yeah”. Indian food.

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We had a bit of an Indian feast last night and man was it good; or as Ali put it, “every flavour is just like f$&? Yeah”.

Dal:
(serves 3-4)

1 small-medium yellow onion diced
2 small red chillies de seeded
1 tsp coriander
1 tsp ginger
1 tsp curry powder
2 garlic chopped

Sauté the onion in coconut oil for a few minutes, add the spices and continue to cook on low until the lentils are ready.

1 cup red lentils
About two cups of water
2 tsp tumeric
Himalayan rock salt.

Bring all ingredients to a boil and then simmer until cooked.

Add onion and spice mixture to lentils, combine and let sit for five or so minutes to let the flavours develop.

Serve on rice or quinoa. I didn’t think of this till right now, but it would be really nice served with a sprinkle of slivered almonds, green onion and a dash of cinnamon on top!

Spiced sweet potatoes:

Dice sweet potatoes and drizzle with coconut oil. Sprinkle with cinnamon, curry powder and paprika and toss till coated. Bake until tender. Finnish under the grill to make them nice and crispy.

Fresh Saag Paneer with cashew cream:
(serves 2)

This was the star of the show in my opinion, I’ve never had anything like it really, it’s so flavourful and the texture is amazing, it just ticks all the boxes basically.

3 large handfuls of baby spinach
1 TBS finely chopped yellow onion
1-2 tsp ginger
2 TBS olive or avo oil

Combine by massaging with your hands and set aside

1-2 garlic minced
Himalayan rock salt
1/4 tsp cumin
1/4 tsp coriander
3 TBS lime juice
1 cup cashews
1/4 water

Process dry ingredients into a powder. Slowly steam in liquids and process until thick and creamy. Add 3/4 of the spinach mixture and pulse. Add creamed mixture to the rest of the spinach and again combine with your hands. Bonus, you get to lick your fingers after and this stuff is so tasty it will be worth the getting your hands dirty bit.

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Enjoy!!!