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Winter Immunity Tea

in Drinks, Recipes, Uncategorized 0

If you are getting a sore throat or cold, there is nothing more soothing than our Winter Immunity Tea. Packed full of immune fighting ingredients, it can be enjoyed throughout the day.

 

Ingredients:

1 x cup fresh water

1 x tsp fresh ginger (or 1/4 tsp ginger powder)

1/2 lemon squeezed

1 tsp manuka honey (high grade)

1 x tsp freshly grated turmeric (or 1/4 tsp turmeric powder)

 

Method:

  1. Boil water and let it cool down for 5 mins.
  2. Pour over ingredients and mix well.
  3. Snuggle under a blanket on the couch and enjoy!

 

Photocredit: Pinterest
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Roasted Carrot & Spinach Soup

in Recipes 1

This recipe is so easy to make and you can always roast the veggies a day ahead when making dinner. The spices are so flavoursome and have incredible anti-inflammtory qualities. Enjoy!

 

Ingredients:

  • 3 carrots, peeled
  • 1 small sweet potato (or you can substitute with pumpkin or parsnip), peeled
  • 2 red peppers, deseeded
  • 2 cloves garlic (optional if you have fructose malabsorption)
  • olive oil
  • pinch sea salt
  • freshly cracked black pepper
  • 3 tsp apple cider vinegar
  • 1/2 – 1 tsp chilli flakes
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1 tsp ground ginger (or you can add freshly grated ginger)
  • 1 tsp sweet paprika
  • 1 tsp tamari
  • 600ml water (or you can use 300ml chicken broth and 300ml water)
  • 100g spinach, shredded (or you can substitute with kale or silverbeet)

 

Note:  You can add a tin of cannellini beans (make sure you drain and rinse) to make it more substantial and for extra fibre and protein.

 

Method:

  1. Preheat oven 170 C
  2. Chop the carrots, sweet potato and red peppers into chunks. Toss with olive oil and season with salt and pepper. Place on a lined baking tray with the garlic cloves and cook for 45 minutes. Make sure you stir them half way through cooking.
  3. Once cooked, push the roasted garlic out of the skin and pulse with vegetables in a food processor with all the remaining ingredients, except for the leafy greens.
  4. Add 600ml water or chicken broth and blend soup until you reach a chunky consistency to your liking.
  5. Transfer the soup to a saucepan and heat until hot. Add the leafy greens of choice and stir through until wilted.

 

To serve:

Enjoy with fresh coriander and cracked pepper. You can even stir a tsp of coconut oil through it for a creamier flavour. We enjoy ours with some shredded roast chicken leftover from dinner the night before.

 

 

Photocredit: Pinterest
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Sam Gowing’s Chicken Casserole

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“Autumn nights call for lush slow cooked casseroles that ignite the digestive fire, elevate the spleen energy, and nurture the all important kidney yang. A simple chicken casserole made with a well brought up chook is a trans-seasonal must.  This is an easy dinner, just for two.” Sam Gowing

 

Ingredients

  • 2 organic chicken Maryland, skin on
  • 1 tbsp organic plain flour
  • Pinch salt & cracked black pepper
  • 1 tbsp olive oil
  • 175 g organic bacon, diced
  • 1 onion, diced
  • 1 carrot, finely diced
  • 1 garlic clove, crushed
  • 1 tbsp tomato paste
  • 250mL white wine
  • 500 mL chicken stock
  • ¼ cup parsley, chopped – optional

 

Method

  1. Place flour in a large bowl with salt & pepper.
  2. Toss chicken pieces to coat, shake off excess.
  3. Heat a heavy-based saucepan over a medium heat, add olive oil and cook chicken pieces all over until golden brown.
  4. Remove chicken from the pot and set aside.
  5. Return pot to the heat and add more oil if necessary.
  6. Cook bacon, onion, carrot and garlic until soft.
  7. Add white wine, then tomato paste, cook briefly. Then add stock and bring to the boil briefly.
  8. Reduce heat to a simmer, return chicken to the pot, cover with a lid and cook for 1 hour, or until chicken is soft.

 

 

Photo credit: www.goodhousekeeping.co.uk
GRW Pear Porridge

Caramelised Coconut Cinnamon Pears on Porridge

in Recipes 0

Thank you Honestly Healthy Food for this beautiful winter warming recipe! It is too good not to share!!

 

Ingredients:

Cinnamon pears:

70g hard pears, cut into 0.5cm cubes
¼ tsp cinnamon
1/8 vanilla
¼ cup water

Coconut pears:

1 pear thinly sliced (hard)
1 tbsp coconut oil
1tbsp agave (or maple syrup)

Porridge:

100g gluten free porridge oats
350g rice milk

Or Serve on Yoghurt or ice-cream for a delicious dessert
5g flaked almonds or chopped pistachios

 

Method: 

  1. In a small pan put the diced pear, water cinnamon, vanilla on a medium heat and leave to reduce for 6-8 minutes until soft and all the liquid has absorbed.
  2. In a separate medium sized frying pan add the coconut oil and agave on a medium to high heat. Place the thinly sliced pears down and leave to simmer for 5 minutes and then flip them over and cook for another 3-4 minutes. Make sure there is enough coconut oil in the pan – you want them to fry in the oil. If it reduces add a little more as all pans are different sizes and the bigger the pan the quicker it will disperse. They are done when they are beautifully golden on each side.
  3. In another pan make the porridge by adding the oats and milk and bringing to a boil on a medium to low heat, stirring constantly until it becomes your desired porridge consistency. This should take about 2-3 minutes.
  4. Serve with the porridge in a bowl with the chopped pears over the top and garnish with the caramelised coconut pears over the top. Optional a spoon of yoghurt.
quinoa-001

Basic Quinoa

in Recipes 0

Ingredients

  • 1 cup quinoa (we prefer tri-colour)
  • 2 cups water (or stock)
  • seasoning to taste

 

Method

  1. Using a fine mesh strainer, rinse quinoa with cool water until the water runs clear. You will notice a froth at the beginning (this helps to remove saponin that otherwise gives it a bitter taste).
  2. Combine quinoa and water in a saucepan. Cover and bring to a boil.
  3. Reduce heat to a simmer and continue to cook for 15 minutes or until all water has been absorbed.
  4. Remove from heat and let stand for 5 minutes covered.
  5. Fluff with a fork and season as you like

 

Serves 4

 

Notes

  • For a delicious toasted flavour, dry roast for 5 minutes in a saucepan before adding liquid.
  • You can add quinoa to scrambled eggs, salads, ratatouille, fried rice, porridge – your options are endless!
  • White quinoa is better suited to accompany a stew. Coloured quinoa is better suited to salads.

 

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Donna Hay’s Green Goddess Buckwheat Salad

in Recipes 0

This salad is a perfect way to include whole grains into your diet. Buckwheat is gluten free and easy to digest. Enjoy!

 

Ingredients

  • 1 ¼ cups (240g) raw buckwheat, rinsed
  • 2 green spring onions (scallions), thinly sliced
  • 4 stalks celery, trimmed and thinly sliced
  • 4 cups (100g) rocket (arugula) leaves
  • 300g snow peas (mange tout), trimmed, blanched & thinkly sliced
  • 1 cup (150g) raw unsalted cashews, toasted & roughly chopped
  • Lemon wedges, to serve

Dressing

  • 1 cup flat leaf parsley leaves
  • 1 cup mint leaves
  • ¼ cup (60ml) lemon juice
  • 2 green onions (scallions), chopped
  • 1/3 cup (95g) natural Greek-style (thick) yoghurt
  • sea salt & cracked black pepper

 

Method

  1. Bring a large saucepan of water to the boil. Add buckwheat and cook over high heat for 6 minutes or until tender. Drain and rinse under cold water. Set aside.
  2. To make the dressing, place the parsley, mint, lemon juice, onion, yoghurt, salt & pepper in a small food processor and process until smooth.
  3. Divide the buckwheat, onion, celery, rocket, snow pea and cashew among bowls and drizzle with dressing. Sprinkle with pepper and serve with lemon wedges.

 

 

 

Serves 4

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Cleansing Carrot & Apple Cake

in Baking, Recipes 3

This cake is the marriage of Sandra Cabot’s Liver Cleansing Carrot Cake and my grandmother’s Apple Tea Cake. It is so simple, nourishing & delicious. You can also swap around the flours to suit you. We have used Teff flour for its incredible nutritional punch. It is the smallest grain in the world and is high in fibre, protein and iron. Enjoy!

 

Ingredients

1 cup Teff flour (you can also use 50:50 combinations of flours: plain, spelt, almond meal, buckwheat)

3/4 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon celtic sea salt

1/2 cup coconut sugar (you can use organic brown sugar)

2 organic free-range eggs (soaked chia seeds for an egg free version)

5 tablespoons cld-pressed oil (light olive oil, coconut oil, rice bran oil)

1 cup grated carrot

1 apple, peeled & diced (Sandra uses 400g crushed pineapple – drained & rinsed)

1/4 cup walnuts, chopped (you can also use sunflower seeds for crunch)

* option to add 1/4 cup desiccated coconut (adds a nice flavour)

 

Method

Preheat oven to 175 C

Thoroughly mix together all ingredients except the carrots, apple & walnuts.

Fold in the carrots, apple & walnuts.

Grease or line a cake tin (usually 20cm circle).

Bake in oven for 35-40 minutes.

 

* You can purchase Teff flour from organic and health food stores. In Melbourne you can visit Organically Grown, Aunt Maggie’s or Irevive.

Beetroot 2

Easy Beetroot & Walnut Dip

in Recipes 0

This dip is so easy to make and so versatile! Enjoy with crackers, veggie sticks, in wraps or as an accompaniment to your fish at dinner. Enjoy!

 

Ingredients

  • 1 beetroot, whole & oven baked
  • 1/2 cup raw walnuts
  • 1/3 cup natural Greek-style yoghurt
  • 1 spring onion, diced
  • sea salt & black pepper
  • Dukka for serving

 

Method

  1. Scrub beetroot, wrap in foil & bake in oven 180 C for 1 hour.
  2. Remove skin from beetroot once cooked and chop into chunks.
  3. Place beetroot, walnuts, yoghurt, spring onion, seasoning in a small food processor. Blend until smooth.
  4. Sprinkle with Dukka to serve.

 

Keep refrigerated for 4 days.

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Luscious Chocolate Dipped Strawberries

in Recipes 0

There is nothing more delicious & simple than plush strawberries dipped in dark chocolate. The combination of the two also make for an incredible hit of antioxidants.

Ingredients

  • 2 cups strawberries (approx 20)
  • 1/2 cup good quality dark choc chips
  • 1 tsp coconut oil

Method

  1. Fill a small saucepan about 1/4 full with boiling water.
  2. Reduce to a simmer and place a ceramic bowl on top of the saucepan, making sure the bowl does not touch the water.
  3. Melt choc chips and coconut oil over low heat, stirring frequently until melted.
  4. Half dip the strawberries into the chocolate mix and place on a tray lined wth baking paper.
  5. Refrigerate for approx 30 minutes or until the chocolate has hardened.
  6. Devour!

 

 

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Chocolate Coconut Icing

in Recipes 0

This is the most delicious, simple & super low in sugar icing!

Ingredients

  • 1/4 cup coconut oil
  • 1/2 cup good quality cocoa powder
  • 1 tbs maple syrup
  • 1 tsp vanilla essence

Method

  1. Mix all the ingredient together. The room temperature will impact the consistency of the coconut oil. Place in the fridge if too runny.
  2. Spread on the cake once cooled or simply eat by the spoonful!