Category: recipes

How to make peanut buttter?

The worst to happen to any one of my kids is to runout of peanut butter! They love it. In case of an emergency, or when a recipe calls for it I always have a bag of peanuts on hand, so that I can make some quickly.

How to make peanut butter:

  • 1kg peanuts, roasted and salted if you like them that way, or raw.

Put the peanuts in a high speed blender and whizz until a butter starts to form. The longer you spin the creamier it becomes. Some people add vanilla beans! Sounds delicious, but probably not when you use your peanut butter in a satay…….

 

 

 

Easy Thai Chicken slow cooker recipe.

Sometimes when I am lazy I make a quick and easy Thai Chicken. This dish doesn’t require a plethora of ingredients.  Most of them are found inside a basic pantry, apart from the chicken, which I hope you do keep in the fridge!

 

Easy Thai Chicken

  • 1Kg of chicken pieces or drumsticks
  • 1 cup salsa sauce
  • 1/4 cup peanut butter (click here to make your own)
  • 2 tbsp lime juice
  • 1 tbsp soy sauce
  • 1 tsp fresh ginger or dried
  • 1/2 cup peanuts
  • 2 tbsp of fresh coriander

Place the chicken in the slow cooker. Mix together salsa, peanut butter, lime juice, soy sauce and ginger; pour over the chicken.

Cover and cook for 3-4 hours on high.

To serve, pour sauce over chicken; sprinkle with peanuts and coriander.

 

 

 

 

 

Make a slow cooker your best friend.

I have a love affair with my slow cookers, yes I have 2! Together with my Thermomix, they permanently grace my kitchen bench. I cannot live without these 2 trusted friends. Especially for the mums on the run I highly recommend a slow cooker. You can make elaborate dinners without much effort and you can easily reheat pasta sauce, curries, soups etc., without having to use your EVIL microwave. And for those who are as self sufficient as I am, you can even use the slow cooker for making soap! With the tallow given to me for free,  by a loving friend, it is a very cheap and easy way to make soap. Sure, the soap isn’t as pretty as the ones bought at Lush, but really who gives a hoot! There is no soap police present in my shower.

So, over the coming weeks I will share with you some of the things I often cook in my slow cooker and some things I cook for special occasions.

Make sure you stay tuned as I hope it will get you inspired to dust off your slow cooker and work it like a dog, because that is how it should be!

Some of my friends have a slow cooker and don’t use it! Can you believe it ;-). Yeah, I was shocked as well. It truly is one of the better inventions for the modern house wife as well as the career makers or the busy mums on the run. It simply does the work for you, I guess it’s like having a chef. Well, that’s how I feel about it anyways.

Our most cooked meal is Chicken and Beef stock. I have the slow cooker going at least twice a week, making me a delicious and nutrient-dense stock, which helps in healing my gut and is a great medicine for those with colds and flu. Why wouldn’t you want to cook that! I chuck in the chook a couple of vege and away it goes, there truly is not an easier meal.

Our second most loved dish is a recipe from good old Margaret Fulton. She calls it a Rich Beef Curry, and rich it is. We cook it once a week and just lick our lips the whole way through.

Rich Beef Curry

  • 1 kg blade or chuck steak, diced
  • 2 tbsp olive oil
  • 10 curry leaves
  • 1/4 fenugreek
  • 1 large onion, finely chopped
  • 4 cloves of garlic
  • 2.5cm piece of fresh ginger
  • 3 tbsp curry powder
  • 1/2 chilli deseeded
  • 2 tsp salt
  • 1 tbsp white vinegar
  • 2 tbsp tamarind puree
  • 1 stick cinnamon
  • strip lemon rind
  • 270ml coconut milk

Heat oil in frying pan, add curry leaves and fenugreek and fry for 1 minute. Add onion, garlic, ginger and fry for a further 2 minutes. Add curry powder and chilli and fry gently, stirring until lightly browned, about 3-5 minutes. Add the salt and vinegar, then add the steak and cook over high heat for 2-3 minutes, stirring to coat well with the curry mixture. Transfer everything to a slow cooker and stir in the tamarind puree. Add the cinnamon stick and lemon rind. Cover and cook on a low setting for 6-10 hours or on high for 3 hours or until the meat is tender. 30 minutes before serving, stir in the coconut milk.

 

A recipe for a healthy chilled chocolate milk (dairy free)

chocmilk“I’ll give you 2 thumbs up for this one mummy!” That’s what my 7 year old son said when I gave him this chocolate milk. I love some chocolate every now and again, but don’t really buy it from the store all that much. When I do buy it for baking or just a little treat, I use organic dark chocolate. I am a lover of dark chocolate, so it suits me fine and it has more anti oxidants in it too. Win, win!

Today it was a chocolate kind of day. With my ovulation happening as we speak, I am not surprised that it was a chocolate kind of day! I baked delicious Cherry Chocolate Cupcakes, will post recipe when I have perfected it and I made this Rich and Creamy Chocolate Milk.

Ingredients

400 ml almond milk (homemade)
1 frozen banana
2 heaped tbsp cocoa
3 dates
1 tsp vanilla
2 tsp Chia Seeds
1 raw egg

Whizz all ingredients in a high speed blender for 1 minute or until smooth and creamy.
It is the raw egg that makes it super creamy.

Raw eggs are one of the best sources of high quality proteins and fats. Raw eggs have many benefits, they contain essential nutrients for the brain, nerves, glands and hormones, they are nutritionally balanced. The sulphur amino acids help to keep you young, raw eggs also contain an abundance of other vital substances including protein, essential fatty acids along with niacin, riboflavin, biotin, choline, vitamins A, D and E, magnesium, potassium, phosphorous, manganese, iron, iodine, copper, zinc and sulphur. Egg yolks are one of the few foods that contain vitamin D.

Almond milk is one of the most nutritionally valuable milk substitutes available today. It is high in a number of vitamins and minerals, including vitamin E, manganese, magnesium, phosphorous, potassium, selenium, iron, fiber, zinc and calcium.

Dates are an excellent source of iron, contains 0.90 mg/100 g of fruits (about 11% of RDI) and potassium (16% of RDI).
They are also rich in minerals like calcium, manganese, copper, and magnesium.
The fruit also has adequate levels of B-complex group of vitamins as well as vitamin K.
And I LOVE how it is a natural sweetener!

The best, no seriously, THE BEST, almond flour pancakes EVER.

 

 

pancakes

 

 

 

I had been looking for a nice and easy, fluffy, moist and tasty pancake recipe for a while now. I have tried many different recipes and still not one of them exceeded my expectation. Until now……

When we were away on holidays this Christmas break, I really wanted to make it special for the kids by baking some delicious pancakes for breakfast. The day before I had just made some Almond milk and had lots of pulp leftover, which I dry out in the oven or dehydrator and turn into flour! I know, pretty smart, eh?!

I searched and searched online until I found a recipe with the heading “Almond Flour (extra fluffy) Pancakes”
That totally grabbed my attention and it listed ingredients I had on hand. Bonus.

Away I went with my mixer and ingredients and before I knew it I had a succesfull festive breakfast waiting for the kids to attack.

Here is Heather’s recipe from http://heathereatsalmondbutter.com/recipes/almond-flour-extra-fluffy-pancakes/

I left out a few things, this is my version and I tripled it so we had some leftovers for lunch. I mean seriously, if your doing all the work, you may as well make it worthwhile, yes, yes!

Ingredients:

1 1/2 cup blanched almond flour
3 egg3/4 tsp baking soda
3 tsp cinnamon
1 1/2 tsp vanilla
Pinch of sea salt
9 egg whites ( I think I may have done 7, but can’t remember for sure…)

 

Directions:

 

Stir together all ingredients except egg whites.Whip egg whites until white stiff peaks form and then fold them into your pancake batter.
Fry pancakes over low heat in a greased skillet or on a pancake griddle.

 

I decorate my pancakes with:

Maple syrup
Berries
Banana
Whipped coconut cream

You can also drizzle chocolate sauce over it……too good.

Hello 2013, let’s make it green!

Green Alkalizing Smoothie

 

 

When we were on our way to Forster for our Christmas break this year, we stopped at an Organic Wholefoods Cafe on the F3 in Wyong. It’s called Olivers Real Food Cafe and it follows exactly my philosophy of food and health. It’s a real treat to visit, so if you are in the neighbourhood, make sure you stop by.

Well, I ordered a green smoothie from his menu and, boy, was I in for a surprise! It was so tantalizing delicious that I have made it my everyday smoothie. I love green smoothies, but I never found one that I adored, so I mainly juiced my greens instead. However now, that has changed.

Because not all ingredients were displayed, I have had to improvise and change the recipe slightly. Still the same deliciousness, though!

2 stalks peppermint
handful of Alfalfa Sprouts
2 Spirulina tablets or another green powder
1 cucumber
1 kiwi
1 banana
2 broccoli floret
1 silverbeet leaf (or kale, baby spinach, swiss chard)
125ml coconut water (optional)
juice from 2 squeezed oranges
100 ml of Guava juice (if not available use more orange or apple juice)
2 tsp of Chia seeds or flaxseeds (if you have them, excellent source of omega 3 EFA)

Blend till it smooth!

You can virtually throw ANYTHING in the blender, be creative and try new things. Use different fruits and different greens. It’s very exciting when you have FINALLY found the Green Smoothie you LOVE. It makes eating vegetables a breeze.

Far out Brussel sprout! Super foods made easy.

I love sprouting seeds. It truly is a great and simple way to get some extra nutrition into your meals. Sprouting seeds make delicious add ins for your salad, stir fry, sandwiches, etc. , And it is real easy too. All you need is a glass jar, a cloth, rubber band and some seeds, such as alfalfa, lentil or mung bean.

  1. I put a couple of tablespoons of seeds in a glass jar and fill with water.
  2. I wrap the cloth and rubber band over the top of the jar.
  3. I leave the jar on my counter top overnight.
  4. The next morning, I drain the water of the seeds and rinse them until the water runs clear.
  5. I put the jar with the rinsed seeds on the counter top and rinse them 3-4 times a day, until they are sprouted and ready to eat.
  6. Depending on the seed you use, it can take anywhere from 2-5 days for the seeds to sprout.

I add my sprouts to pasta sauce and soups and sometimes to salads and stirfry’s and green smoothies too. I particularly love sprouts because they are a quick vegetable to grow and when the harvest is not bountiful, you can always grow these little guys and still get an overabundance of nutrition into your meals. Broccoli sprouts especially are being said to raise protective and antioxidative enzymes to fight cancer! However, to preserve those enzymes, you must eat the sprouts raw. Any food that is heated over 45 degrees Celsius has no enzymes left.

Enzymes deliver nutrients, carry away toxic wastes, digest food, purify the blood, deliver hormones by feeding and fortifying the endocrine system, balance cholesterol and triglyceride levels, feed the brain and cause no harm to the body. All of these factors contribute to the strengthening of the immune system.

Click here for an informative article from natural news about the benefits of sprouting broccoli seeds.

 

Mung beans contain vitamins A, B, C and E as well as Calcium, Iron, Magnesium, Potassium and Amino Acids.  Protein: 20%

Mung Bean Seeds

Red lentil sprouts contain vitamins A, B, C and E as well as Calcium, Iron and Magnesium.  Protein 25%

Lentil Seeds

Alfalfa sprouts are abundant sources of vitamins A, B, C, E and K, the minerals calcium, iron, magnesium, phosphorus, potassium and zinc. Also carotene, chlorophyll, amino acids and trace elements. They contain 35% protein.

Alfalfa Seeds

Wheat grass is a source of vitamins A, B, C, E and K as well as Calcium, Chlorophyll, Iron, Lecithin, Magnesium, Pantothenic Acid, Phosphorus, Potassium, Amino Acids and Trace Elements.  Contains up to 30% protein. Wheat grass is excellent for juicing!

Wheat Grass

Broccoli sprouts contain vitamins A, B, C, E and K as well as Calcium, Magnesium, Iron, Potassium, Phosphorus, Zinc, Carotene, Chlorophyll, Amino Acids, Trace Elements and Antioxidents.  Protein: 35%

 

Broccoli Sprouts

 

Garbanzo beans contain vitamins A and C as well as Calcium, Iron, Magnesium and Amino Acids.  Protein: 20%

Garbanzo beans & Garbanzo Sprouts

            

 

Happy sprouting!

Delicious breakfast recipes for the whole family

Sometimes breakfast can get a bit boring, with porridge, porridge and more porridge. At least that seems to be the way in our house!

Although we do start the day with a smoothie as well, porridge is always a sure thing for our children in the morning. They love it though, and that is all that matters. But on the weekends I like to do something else.

Here are some of the breakfast meals we make.

CADA

 

 

 

 

 

 

Cindy O’meara from Changing Habits, Changing Lives, has an incredibly tasty and easy breakfast recipe which we use when we want a change and not have loads of time to bake or cook a full breakfast with the lot. She calls her recipe CADA which stands for

  • Coconut (shredded)
  • Almond
  • Dates (pitted)
  • Apple (cored)

And that is all you need, a handful of each and 1 whole apple. Put it in the food processor and blend (not puree!)

You can add this “granola” to yoghurt if you like or eat it as is.

Homemade Chrunchola

  • 2 cup of oats
  • 1 cup of mixed nuts of your choice
  • 1/4 of a cup of seeds of choice (e.g Chia, Sesame, Sunflower, Pumpkin)
  • 1/2 cup of shredded coconut
  • 2 tsp of cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp of vanilla
  • 1/4 cup of maple syrup or honey mixed with water

After the muesli has cooled down, you can add some raisins and other dried fruit, such as apple, banana, cherries, cranberries, apricot, dates, plums, prunes etc.

Place all the dry ingredients in a bowl and stir. Combine the maple syrup and vanilla and stir so everything is combined. Spread the muesli on a baking sheet lined with parchment paper. Toast at 140ºC  for 30 to 40 minutes. Stir every 10 minutes, making sure everything is evenly toasted. Leave to cool completely in a bowl then add the dried fruit and store in an airtight container.

 

Scrambled eggs with Spinach.

Scramble your eggs and saute the  spinach with garlic and a little onion in the same frying pan. Less dishes!

 

 

The following recipe I learned from Wardeh Harmon from gnowfglins.com. She is a brilliant cook and teacher on the subject of real food. A real inspiration!

 

Apple-Cinnamon Baked Oatmeal (Soaked)

  • 6 cups thick rolled oats
  • 1/2 cup acid, such as whey or raw apple cider vinegar (or sourdough starter, to improve the effectiveness of the soaking)
  • 8 cups water
  • 1/2 to 1 cup chopped walnuts (or any other nut/seed — I often add a handful of raw sunflower seeds)
  • 1/2 cup butter, lightly melted
  • 2 cups whole milk
  • 6 eggs
  • 1/2 cup rapadura, sucanat or palm sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons cinnamon
  • 1/2 teaspoon sea salt
  • 1 apple, diced finely or shredded
  • 1 cup raisins (optional)
  • 1 cup unsweetened, shredded coconut (optional)

Yield: 1 9” x 13” pan or 2 8″ square pans.

Combine oats, acid (or sourdough starter*), water, and nuts/seeds in a big bowl. Cover and let soak overnight.

*Sourdough starter improves the soaking’s effectiveness by adding phytase to reduce phytic acid — which otherwise the oats lack — as well as organisms to accomplish an overnight fermentation. Don’t worry, it won’t be sour — if you rinse well the next morning!

In the morning, preheat the oven to 190 Celsius. Drain the oats through a fine sieve. Rinse and allow to drain again.

In a big mixing bowl, whisk together butter, milk, eggs, sweetener, vanilla, cinnamon, and salt. Add oats and mix well. Add the apples, raisins and coconut and mix in gently.

Transfer to a greased 9” x 13” baking dish (or two 8” square cake pans). Smooth the top. Bake for 45 minutes to 1 hour, or until golden brown and a toothpick inserted comes out clean.

Remove from oven to a cooling rack. Allow 15 minutes to rest before cutting into bars. Eat in a bowl with yogurt, kefir, or milk. Or as a bar with maple syrup and fresh fruit. Store leftovers in refrigerator, though I usually leave them out for a day or so first. ;)

For more of Wardeh’s great wholesome recipes, please visit her website.

 

Breakfast waffles with chocolate sauce

 

  • 250 gr. butter melted
  • 2 tbs of honey/maple syrup
  • 2 tsp vanilla
  • 6 eggs
  • 400 gr. flour
  • 2 tsp baking powder
  • 400 ml milk

Chocolate sauce 

  • A handful or more of dark chocolate chips
  • and 1/2 a can of coconut milk
  • maplesyrup if you want extra sweetness

Combine in a bowl, butter, honey, vanilla and eggs. When well stirred add the milk. Now slowly add the flour and the baking powder. Best stirred with a mixer, a blender or a thermomix.

Warm up your waffle maker and bake these delicious waffles for a special breakfast occasion. Top with  your favourite toppings. We use berries and maple syrup in our house as well as the chocolate topping.

To make the chocolate sauce, simply warm the ingredients in a sauce pan and stir till combined.