Sprouted Lentil Dahl

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Love left over dinners…having the last bit of a sprouted lentil Dahl for dinner. This is made the same way as regular Dahl but less time and more nutritional. You can cheat and use curry paste if you don’t have time to make your own paste.

dahl

Ingredients:
1/2 cup sprouted adzuki beans
1 cup sprouted lentils
1 cup sprouted mung beans
2 tbs oil
2 finely chopped onions
1 tbs cumin powder
1 tbs mustard seed
3 tbs coriander seeds freshly ground
1 tbs turmeric
1/2 chilli
Pinch of all spice
3 cloves crushed
1/2 tsp paprika
3 crushed cloves garlic
1 tbs tomato paste
1 tsp fresh grated ginger
2 large grated carrots

dahl 2

Method

1. Heat oil and add finely chopped onions, sautéed till brown.
2. Add cumin powder and mustard seed and fry for 1-2 mins.
3. Mix in a bowl coriander, turmeric, chilli, all spice, cloves cinnamon, paprika, garlic and ginger with enough water to make a smooth runny paste.
4. Add spice mix to pot, stir through, add a can of crushed tomatoes, tomato paste and another cup of water.
5. Add sprouted adruki beans and simmer for 5 mins.
6. Add the sprouted lentils and Mung beans cook for another 5 mins on low.
7. Add grated carrots, cook for 10 mins with lid on.

Honey Curried Pumpkin

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I have been cooking this week for a friend who has been in hospital. I couldn’t resist making this special pumpkin dish to share….a healthy and quick meal but one linked to so many good memories. I still remember when I wrote this recipe over 25 years ago while sitting at a dear friends kitchen bench .. this is definitely an old favourite at our house and best yet I still have got that original piece of paper.

pump 3

Ingredients:
1 tbs Oil
1 diced onion
1/2 tsp mustard seeds
1/2 tsp cumin
1 tbs turmeric
1/4 tsp coriander
3 cups pumpkin chopped
Salt to taste
1/4 cup shredded coconut

pump

Method:

1. Heat oil and add onion till soften
2. Add mustard and cumin seeds stir for 1 min
3. Add pumpkin and stir through
4. Stir in turmeric and coriander and salt
5. Add a few tablespoons of water and simmer with lid on till pumpkin soft but still holds shape.
6. Add shredded coconut at the end and stir through

pump 2

Biscotti

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These make the best gifts not to mention the perfect treat to keep on your own kitchen bench.

biscotti 2

Ingredients
1 Cup caster sugar
2 eggs
1 tsp vanilla extract
a pinch of ground cardamom (optional)
1/2 cup of pistachios and almonds
5-8 dried apricots (roughly chopped)
2 Cups plain flour
½ tsp baking powder
¼ tsp salt

Method
1. Preheat oven to 180°C.
2. In one bowl, combine the flour, salt and baking powder.
3. In another large mixing bowl, whisk the eggs and sugar together with an electric mixer (at least for 5 minutes) until slightly thick, creamy and pale yellow.
4. Add vanilla extract, ground spice (if using), nuts and dried fruit and give it a couple of light stirs to combine.
5. Add the flour mixture to the wet ingredients, mix lightly until combined.
6. Shape into 2 loaves 3-4 cm high), bake in oven 40 mins.
7. Once cooled sliced with a shape knife to the thickness you like ( I do a combination of thinly sliced and some thicker ones that are great for dunking in a cuppa tea).
8. Re-bake the slices in oven for 5-10 minutes till nice and dry.

biscotti

BBQ Grilled Capscium and Peppers

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These BBQ peppers add so much flavour to any meal and are a change to the normal grilled peppers done in the oven.  Best thing is you can make a large batch and store in fridge for the week.

peppers.jpg

Peppers served with grilled aubergine, and corn served with butter, chilli salt and lime

 

 

 

Ingredients:

  • Mixed capsicum and peppers
  • Oil

Method:

  1. Fire up the BBQ
  2. Add your mixed capsicum and peppers- some hot, some not.
  3. Add as a side to any dish.

Other great sides to grill while the BBQ is on:  aubergine and grilled corn with butter, chilli salt and lime.

Thai Inspired Soup

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This recipe was shared by Lesley and sounds delish and super easy.  Just what you want for a quick through together meal when you are short on time but craving flavour.

soup

Ingredients

  •  Home made chicken stock or a quality store bought one
  • 1 small cooked and diced chicken breast
  • Asian noodles
  • 1/2 cup sprouts
  • tablespoon chopped coriander
  • Sliced chillies to taste
  • Soy sauce to taste.

Method:

  1. Heat up chicken stock in pan.
  2. Add noodles and cook for 2-3 minutes till tender
  3. Add the chicken till warmed through
  4. Pour into bowl and add the remaining ingredients.

Quiona Stuffed Capscium

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Quiona is so versatile and a great substitute for rice and grains.  Best part of quiona is it lasts in the fridge and can be used in so many dishes during the week.  Make sure you make enough to add to all your favourite dishes.

caps 2

Ingredients:

  • enough capsicums
  • diced onion
  • 2 garlic cloves
  • Bunch Asian greens or kale or spinach
  • 1/2 cup roasted diced sweet potatoe
  • 1 diced tomatoe
  • vegie stock
  • 2 cups of cooked quiona (cooked with herbs)

caps

Method:

  1.  Rinse Quiona and boil on stove with a teaspoon of vegie stock or our own herb mixture, then reduce heat and leave for 30 minutes till water evaporated and quiona cooked
  2.  Roast sweet potatoes for 30 minutes
  3. Sautéed onion, garlic till softened then add tomatoe and Asian greens.  Once cook add roasted sweet potatoes.
  4. Mix vegies with herb flavoured quiona
  5. Cut tops of capsicum, remove seeds and then stuff with quiona mixture
  6. Place in deep baking dish and add a little water on base and bake for 30 minutes or until the capsicum is cooked.

dish

Grilled Eggplant with Mushrooms and Feta

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Love going to the markets…you always come home inspired. This is such an easy dish but is always impressive.  This can be served with fresh toasted loaf bread and a simple salad or as a side to a main meal

eggplant

Ingredients:

  • 1 large eggplant thickly sliced
  • 1-2 cups of sliced mushrooms
  • 2 crushed garlic cloves
  • 2 tbs mixed fresh herbs (basil, dill, spring onions)

Method:

  1. Grill eggplant in oven till cooked
  2. Fry mushrooms and garlic till cooked
  3. Top cooked eggplant with pan fried mushrooms and garlic sprinkle with feta and cook for 20 minutes in oven.
  4. Sprinkle with your favourite herbs and serve.

dish

1 minute mug cake

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Clean eating dairy free, gluten free chocolate 1 minute mug cake. This recipe was adapted from sugarfreemom.com . What I loved about this recipe is it makes exactly 1 portion – no left overs to tempt you for later.

cake

Ingredients:

  •  1- 2 tablespoon ground flaxseed ( Coles or bulk food shops sell this)
  • 1 egg
  • 1/2 tbs coconut flour
  • 2 tablespoons unsweetened cocoa powder
  • 3 tablespoons unsweetened almond milk
  • dash salt
  • 1/4 teaspoon baking powder
  • 1/2 – 1 tbs teaspoon rice syrup or cane sugar

Instructions:

  1. Whisk all the ingredients together (use a hand held beater) and pour into a ramekin or mug.
  2. Microwave for 1 minute (may need 20 seconds extra depending on your microwave.)
  3. Eat plain or topped with your choice of topping.  Suggestions include sugar free melted chocolate, whipped cream or any of your favourite sugar free toppings.

cake2

Easy Naan Bread

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Don’t have any bread? These flat breads are super easy that even the kids can make it!

naan

Ingredients:

  • Equal parts: self raising flour and natural yogurt.

Method:

  1. Add yoghurt to the same quantity of flour. and knead till it forms a smooth ball.
  2.  You can add any flavours you like or keep it plain:  e.g. garlic or added a teaspoon of seed mix.
  3. If the mixture is a little sticky just added a more flour in as you are kneading.
  4. Cooked them on a moderately hot cast iron pan, approx 4/5 mins on each side or until brown and bubbling.  Depending on pan you might need to add a little oil or butter. They should start bubbling but not burning in the first couple of minutes.

Lemon and Turmeric Tea

This is a perfect alternative to store bought iced tea or herbal hot tea.  Not only easy to make but it is sugar free and so good for you. Best of all it is super easy and only takes 5 minutes to make a batch that lasts for a few days.

Ingredients:

  • 2 lemons
  •  2/3 honey
  • 1 heaped teaspoon of turmeric
  • 8cm of ginger

Method:

  1. Pound in a mortar and pestle the ginger so the juices come out.
  2. In a bowl add: 2 finely sliced lemons, 2/3 cup honey, 1 heaped table spoon of turmeric and the pounded ginger pounded.
  3. Mix together and bottle. Store in the fridge
  4. Use one heaped tablespoon of mixture in a cup and pour over some boiling water.. drink either hot or refrigerate for iced tea.  Enjoy

tumeric tea 2

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