Monday, December 13, 2010

Holy Guacamole





2 organic avocado


2 organic ripe tomato, finely chopped


3 organic spring onions, chopped finely


Juice of ½ organic lemon



Mix spring onions, tomatoes and lemon juice, season with salt to taste, place in the fridge to allow favours to marry. Just before serving add the avocado by placing in the bow and mashing with above ingredients.

Monday, December 6, 2010

Raw cookies for santa


3 cups of raw cashews
1 vanilla bean
¼ cup coconut oil
¼ cup agave
This recipe handed down from Mother Claus to make sure that Santa is getting the goodness he needs this christmas without the refined products...

Dairy Free Choc Chips
½ cup raw cacao powder
¼ cup coconut oil
¼ cup agave

Blend cookie mixture in food processor until fine. Add cashews first and then remove ¼ of cup of the powder to use later.

To make choc chips. Add all items into a food processor, blend until smooth and spread out onto a baking tray and place in the freezer until hard. Then cut or break into small pieces.

Mix the Choc Chips into the Cookie mixture and roll into small balls and flatten with a fork. Then press the cookie into the cashew powder to finish and keep either in the fridge or freezer.

Rainbow Radish Salad


This delightful recipe comes from farmer Wayne down in Baxter. Its an amazing dish in flavour and especially delightful to the eye in this festive season.


1 bunch organic rainbow radish

3tbs organic extra virgin olive oil

1/2 bunch parsley chopped finely

Salt to taste


Thinly slice the radish, so that you have a consistent paper thin radish slices, garnish with parsley, season with salt and drizzle with oil. Yes its that easy

Monday, November 29, 2010

Organic Protein nut bars



1 cup organic raw nuts of choice


1 TBS organic minced fresh ginger


2 TBS organic sesame seeds


1 cup organic raisins


2 TBS organic raw honey


Directions:
Grind all ingredients, except for the honey, in a food processor until fairly fine but still having some texture (you don't want it to have the consistency of peanut butter).Add honey and process just long enough for it to blend in.Press into a square about 3/4-inch thick on a plate or square pan and refrigerate for about an hour or more.Cut into 2-inch squares.Makes 12 bars

Whats in Season-November



Strawberries
Cherries
Bananas
Watermelon
Starfruit
Paw paw
Artichoke
Asparagus
Avocado
Beans
Cucumber
Lettuce
Spring Onions
Snow peas
Spinach
Sweet corn
Tomato
Watercress
Zucchini

Zucchini Flowers

Monday, November 22, 2010

Zucchini Omelette


1 tablespoons extra virgin olive oil
1 medium organic zucchini, cut into 1cm-thick slices
3 organic eggs, lightly beaten
3 tablespoon finely chopped organic parsley leaves, plus extra to serve
100g feta crumbled organic if possible

METHOD

1. Preheat oven to 160°C or 140°C fan.. Roast for 15 minutes, until tender. Set aside.
2. Heat remaining oil in a 22cm frying pan on medium. Cook zucchini slices for 5 minutes, until tender. Pour in egg combined with feta and parsley and continue to cook for 5 minutes. Pull in cooked edges occasionally with a fork, so uncooked egg runs to the sides. When base is golden and top almost set, scatter with parsley. Place under a preheated hot grill for 2-3 minutes, until top is set and golden.
3. Slide frittata onto a serving plate and cut into wedges. Serve sprinkled with extra parsley.
serve with an icerberg salad made with lebanese cucumbers and dress with extra virgin olive oil, balsamic vinegar and a sprinkle of salt

Monday, November 15, 2010

Strawberry Ice



This is so easy to make and tastes so good.





500g organic Strawberries


2 tbsp organic agave syrup


500ml organic rice milk





Blend the strawberries, till smooth. Add in the rice milk and agave and blend till combined. If you have an ice cream maker put it in there for 20-30 minutes, or put in a shallow container in the freezer and whisk it every 30 minutes with a fork till mix has frozen.


Serve with some mint leaves for a delicious treat.