Soups

Cauliflower and Leek Soup

Ingredients: 1/2 large head of cauliflower, cut up into florets 1 large leek 2 Tbsp Olive oil 1 tsp cumin 1 tsp Sweet Paprika Pinch of black pepper Pinch of salt 4 cups of water or stock Bunch of Watercress (optional)

Method: Saute the leak in the olive oil till soft, then add the spices. Stir through till fragrant, then add the cauliflower and the water. Bring to boil, turn down to a simmer and let it cook till cauliflower is soft. Blend thoroughly till smooth consistency and re-heat slightly if needed. Adjust seasoning as needed and serve sprinkled with watercress.

Avocado and Spinach Soup

Ingredients l avocado 1 large red onion (chopped)
1/2

red capsicum (chopped)

1 cucumber (chopped) 3 handfuls of spinach 1 small garlic clove (crushed) Juice of 1 lime 100 mis water 1 pinch Himalayan salt and a healthy pinch of black pepper Optional : add coriander, parsley or basil to your preference

Method Blend the avocado and water together until you have a nice paste. Then add the rest of the ingredients and blend some more. Best eaten fresh. Enjoy!

Broccoli & Brazil Nut Soup (recipe by Nina Stabey Bch.H Sci) - Of A very nurturing soup that is great for when you're feeling a little tired or depleted .... 4 heads broccoli 1.5 litres water 1 cup brazil nuts 1 tablespoon olive oil 1 brown onion (diced)
2 teaspoons rosemary

2 teaspoons garlic
2 teaspoons turmeric 1 teaspoon thyme

(all herbs fresh or dried depending on availability) Chilli to taste 1 pinch salt 2 pinches pepper

Method Cook the broccoli florets in 1 litre of water until soft. Meanwhile, in a large saucepan, saute the onions, garlic, herbs & turmeric on medium heat until soft. Combine both of these when cooled into a blender/processor and puree until smooth.
In your food processor/blender, make your brazil nut milk with 1 cup brazil nuts to % litre water, blend until well combined. Then add the nut milk to your broccoli puree and gently stir on medium heat. Allow to settle and then enjoy!

Windows Live Hotmail Print Message

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Recipe & Produce

From: ballinaorganics (contact@ballinaorganics.com.au) Sent: Saturday, 10 April 2010 1:27:21 PM To: , Hello, Below is the recipe (a starter for all our yummy autumn/winter soups) and produce for this coming week. Enjoy your weekend! With love Anna & Ray
Naturally Organic 2/28 Cherry Street Ballina NSW 2478 Ph/fax: 02 66868955 Mob: 0402840944

Roasted Chicken Stock

Ingredients

1 chicken carcass 2 litres water 1 onion, halved 2 fennel bulbs, sliced 2 cms thick llarge bulb garlic, unpeeled
cup parsley, finely chopped 10 sprigs fresh thyme

6 celery tops (stalk & leaf from inside the celery) 2 bay leaves

Method
Place the chicken carcass in a large pothttp://www.assoc-amazon.com/e/ir?t=elanaspantryc-20&1=as2&o=1&a=B001D77100 with the water, bring to the boil and then allow to simmer. Meanwhile, place the onion, fennel and garlic in a baking dish and roast at 150 for one hour. (checking the fennel so it doesn't get to dark on the edges - remove if this occurs). Then add the roasted vegetables to stock along with the parsley, thyme, celery and bay leaves. Simmer the stock for about 45min to an hour and then allow to cool.http://www.assoc-amazon.com/e/ir?t=elanaspantryc-20&1=as2&o=1&a=B000BWZ7QO Strain the stock and pour into jars to use for your winter soups or sauces.

Naturally Organic Ph/fax. 02 66 868955

contact balli a-arganics.com.au

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Chinese Grandma's Chicken Soup

Ingredients
2-3 tablespoons olive oil 3-4 large red onions {sliced) Pinch salt

6-9 clove garlic

I diced fresh red chilli OR 1 teaspoon dried chilli (optional to taste) Tablespoon fish sauce 1 teaspoon turmeric 1 teaspoon cumin i whole free range chicken .Asian greens i or spinach leaf) Black pepper Fresh lemon juice M ethod

On low to medium heat, gently cook the onions in olive oil with a pinch of salt. Cook for around 10 minutes, stirring occasionally and being careful not to burn the onions. Add the garlic, chilli, turmeric, cumin and fish sauce and cook for another 2-3
minutes stirring occasionally. Cover the mixture with boiling water and cook down until the water drys out ;taking around 2-3 mind, Repeat this c regress 2 to 3 times.
Add

the whole chicken

the soup
to

as

allow i ng

cook

is, and again cover with water, fringing to a simmer, and until the chicken breaks d own - gently stir occasionally.

Serve with a good sque e z e of fresh lemon juice and cracked black pepper , and stir in
c

h opped asian greens as you fe e l. Enjoy!

Tomato soup recipe

Ingredients: 800g tin of whole peeled tomatoes(coles organic)OR 8 fresh tomatoes or half and half.

2 cups of cashews, raw or dry roasted 3 cups of water

1 tbl spn olive oil 1 onion 2 cloves garlic finely chopped 1 teasponn each of cumin, coriander and fennel 1 large (mild) chilli, seeded and finely chopped fresh lime juice Procedure: First and most importantly - Centre yourself and choose to cook gently in a loving way. Put chashews and half of water in the blender and blend until smooth, acid tomatoes and rest of water and blend.
Sautee onion and garlic in olive oil and add spices, when onion clear add to blender and blend until smooth. Pour back into pan and heat, stirring anti clockwise. Add lime juice just before serving and enjoy!

Tomato soup recipe Ingredients: 800g tin of whole peeled tomatoes(coles organic)OR 8 fresh tomatoes or half and half. 2 cups of cashews, raw or dry roasted

3 cups of water
1 tbl spn olive oil 1 onion 2 cloves garlic finely chopped 1 teasponn each of cumin, coriander and fennel 1 large (mild) chilli, seeded and finely chopped fresh lime juice Procedure: First and most importantly - Centre yourself and choose to cook gently in a loving way. Put chashews and half of water in the blender and blend until smooth, add tomatoes and rest of water and blend. Sautee onion and garlic in olive oil and add spices, when onion clear add to blender and blend until smooth. Pour back into pan and heat, stirring anti clockwise. Add lime juice just before serving and enjoy!

Spicy Pumpkin & Spinach Soup Ingredients:

1 brown onion (sliced) '/2 med/large pumpkin (cut in 3cm cubes) 1 bunch spinach (remove stalks) OR 3 bag baby spinach 1 litre water (or homemade stock)
'/2 teaspoon turmeric ground '/a teaspoon chilli ground (or alternatively use fresh chilli to your taste) '/z teaspoon sweet paprika

1 sprig fresh rosemary (chopped) OR 2 teaspoons dried rosemary 2 tablespoons olive oil 2 large cloves of garlic

Method:
In a medium oven (150'C), roast the garlic & pumpkin with the rosemary and a dash of olive oil (About 40 minutes turning once).

Sautee the onion in the olive oil with the spices (or fresh chilli) until soft. Then add the pumpkin, garlic, rosemary and spinach and stir on medium heat before adding the water. Bring to the boil, and then leave to simmer for 20 minutes. Blend or puree and serve garnished with some fresh rosemary or thyme.

Spicy Red lentil & Baby Spinach Soup

Ingredients 1 cup red lentils (washed and drained) I large brown onion (sliced) 2 cloves garlic (sliced) 1 packet baby spinach 2 large tomatos (peeled) 600mls water (you can use more if you like it less thick) 1 tablespoon olive oil 1 large bay leaf 1 teaspoon ground cumin 1 fresh red chilli (seeds removed) Salt & pepper to taste

Method
Heat the olive oil in a heavy based saucepan and add the onion, garlic, chilli, & cumin. Sautee on medium heat until onions are soft and then add the washed lentils, peeled tomatoes, baby spinach, water & bay leaf. Bring to the boil and simmer for thirty minutes. Add salt and pepper to season, remove the bay leaf and then blend until smooth. Note: an easy way to remove tomato skins is to cut a cross in the core of the tomato, and soak in boiled water for 10 minutes. Remove from the water and while still warm the skin should easily peel off (be careful not to burn your fingers!!)

Broccoli Soup
Ingredients: 2 heads Broccoli 4 cups vegetable stock or water 2 cloves garlic, peeled and chopped 2 leeks, trimmed, washed through and sliced 1 zucchini, diced
3-4 heaped Tbsp almond meal or a handful of raw cashews 1 heaped tsp vegetable bouillon Dash of pepper 1 Tbsp Sweet Paprika

Dash of freshly grated nutmeg Pinch of cinnamon 1 sheet nori (cut into thin strips)

Method: Cut the broccoli heads into florets and trim, peel and slice the stems. In a large saucepan, bring to boil the vegetable stock or water. Add the broccoli stalk, zucchini, leek and garlic and simmer for 10 minutes. Add the broccoli florets, almond meal or cashews and the vegetable bouillon. Cover and simmer for 8-10 minutes.
Allow the mixture to cool a little, then puree it in a food processor until smooth. Add the pepper and sweet paprika, reheat, then taste and season as needed. Serve sprinkled with nori strips.

Beetroot and Basil soup

This one is yummy hot or cold and feels nurturing in the body. Ingredients 2 tablespoons olive oil 1 large red onion (sliced) 2 large beets (grated or julienned) 2 cloves garlic (finely sliced)
1 teaspoon cumin teaspoon pepper 1 large bunch basil 800 mis water

Method In a saucepan gently heat the olive oil and add the garlic and onion. When softened slightly then add the beetroot cumin and pepper, allow to cook gently for a few minutes before adding the water and then simmer for 30 minutes. Add the basil and stir for a few moments before blending. Enjoy. This one is also yummy with dulse or nori sprinkles on top.

Spicy Chicken Soup

This recipe is very similar to a laksa, easy to make, and very yummy! Ingredients: 2 tablespoons olive oil 4 shallots chopped 1 large garlic clove (thinly sliced) 1 head broccoli (cut info small trees) 1 organic chicken breast (halve lengthways and slice thinly across) 2 large ripe tomatoes (sliced into wedges) 1 tin coconut milk
1/2 tin coconut cream

1 1/2 cup purified wafer 2 tablespoons tamari 1 heaped teaspoon fiery harissa paste (1 /2 if chilli sensitive) (Blue Kitchen) 1 tablespoon fish sauce (optional) Juice of 1 lime 2 kaffir lime leaves Method: Prepare all ingredients by chopping/slicing the shallots, garlic, tomato, chicken & broccoli.On medium to hot heat, combine the olive oil, shallots & garlic. Gently cook being carelful not to burn. When softened, add the tomatoes and leave another few minutes before adding the fiery harissa paste, tamari, fish sauce & lime juice. Stir together, and then add the broccoli and leave to simmer for 5-10 minutes (on medium heat). The final step is to add the coconut milk & cream, water, chicken and kaffir lime leaves. Heat to a simmer, and then serve just as the chicken is cooked through and still tender (do not boil the coconut milk/cream). Garnish with fresh chopped basil leaves & flower. Enjoy.

Beetroot & Red lentil Soup

Ingredients: 1 cup red lentils (washed and drained) 1 tablespoon sesame oil I large brown onion (diced) 2 peeled & chopped medium beets 6 bay leaves 6 cups water 10cm stick of kombu Pinch of sea salt Drizzle of umeboshi plum vinegar Method Saute the onion in the sesame oil for 5 minutes. Add the lentils, water, kombu, beet & bay leaves and bring to the boil. Skim off the froth, reduce heat and simmer for 1 hour. Remove bay leaves, and puree. Garnish with a drizzle of plum vinegar and some chopped parsley.
For a more spicy version try adding a teaspoon of ground turmeric, cumin and sweet paprika (each) to the onions whilst sauteing.

Enjoy!

Snacks
Dips/Sauces

Treats

Mains

Breakfast

What to do:

Have two medium bowls. Preheat the oven to 150 degrees in one bowl peel your bananas and mash them. Add the eggs, vanilla & honey and whisk gently together. In the other bowl, add the almond meal, cinnamon, nutmeg, baking powder & salt. Combine these ingredients well and then add them to your wet mixture.

Prepare a loaf tin by greasing and adding baking paper if you have it just to be sure. Pont- the mixture into the tin and place into the oven. Bake at 1-50 degrees

for 1 '/2 hours or until the centre of the loaf feels spongy. Remove from the oven. Cool for 10 minutes before turning out and allow to cool further before cutting. Enjoy served with your favourite nut butter.

swirl of fresh cream and finely chopped coriander leaves. TIP:

For a thicker and richer gravy cashewnut paste (soak cashewnuts in water for an hour or so and grind them ) can be added while making the gravy in step 2... fly it along with the spice powders and then proceed as above.

Serve hot with: Ghee Rice , white rice or Indian bread ( Roti).

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For Marination For the Gravy

800 grams of chicken cut into pieces 4 large tomatoes chopped 4 tablespoons butter 1 tablespoon(s) fresh cream

1 teaspoon(s) each of coriander, 1 tables oon jjemon cumin, red chilli and black pepper
^ 'u ice powders

1 teaspoon(s) each of coriander, cumin and red chilli powders

1 onion chopped and made into a paste (optional) 2 teaspoon(s) each of gir^Wr _ garlic pastes salt to taste

2 teaspoon(s) each of finely chopped t hand green chillies salt and sugar to taste melted butter, cream and finely chopped coriander leaves for garnishing

6dilAO-orange s of

Prick holes and make cuts in the chicken pieces. Mix well the ingredients for the marinade and rub into the chicken pieces. Let it marinate for a few hours, overnight if possible for best results.
1. Heat half the butter on medium level in a heavy-bottomed pan and put in the chicken along with the marinade. cover and cook for about 25 minute(s) or till the chicken is fully cooked. After the liquids have evaporated, stir fry the chicken for some time in the residual fat.
2. Heat the remaining butter in a saucepan and add the red chilli, coriander, cumin and black pepper powders. Fry for a few seconds. Add the chopped tomatoes, sugar, salt and cook uncovered on medium level for about 7 minutes till the puree thickens and the fat separates. Stir in the beaten cream and reduce the heat to low.

3. Add the chicken, chopped ginger and green chillies to the simmering gravy. Sprinkle salt to taste if needed. Mix well. Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through.

Just before serving pour melted butter over the curry. Garnish with a

Apple Cucumber & Almond Breakfast Salad

A simple and nourishing alternative for those mornings when you just feel for something light in the body.
Ingredients 1 apple (green or red of your choice) 1 /3 to 'V2 a Lebanese cucumber

15 almonds Optional extras Handful of lettuce Teaspoon flaxseed oil Method Cut the apple and cucumber into cubes and combine with the almonds. (slice your lettuce greens and add here also). Garnish with flaxseed oil if using. If you feel for a little colour, you can substitute the cucumber for red capsicum. Enjoy.

Corn fritters
Ingredients: 1 cup fine polenta (cornmeal) 1 tsp baking powder 1 onion, diced 1 small red capsicum, diced 1 Tbsp parsley, chopped fine 1/2 tsp cumin 1/2-1 tsp salt Cracked pepper to taste 1 cup warm water 2 Tbsp sesame oil or olive oil

Method: Combine all ingredients, (except the sesame oil) in a mixing bowl. Alternatively you can place all ingredients in a food processor and pulse it briefly to chop finely and combine the ingredients. Warm the sesame/olive oil in a frying pan over medium heat and drop tablespoons of the batter into the pan. Cook for 2 minutes on each side. Drain on paper towels if needed. These fritters can be served for breakfast, or as an accompaniment to soup or dips.

Falafels
Ingredients: 1 cup dried chickpeas (soaked overnight) 1 cup dried broad beans/fava beans (soaked overnight) 8-10 shallots, finely chopped 3-4 cloves garlic, minced 1 cup fresh coriander leaves 1 tsp ground coriander 1 tsp cumin Chillies, finely chopped (to taste)
3-3 Tbsp gluten free four (besan or coconut or other) 2 1/z tsp salt

Ground black pepper Juice of 1 lemon 1 egg, beaten Method: Drain the beans and peel the fava beans. Place the peeled fava beans and the chickpeas in the food processor and blend till chunky (can get too sticky if blended too fine). Add the rest of the ingredients and mix by hand or if using the food processor, make sure the mix does not get too fine and sticky. Roll into balls and cook in a pot with 2-3cm of hot peanut oil. Cook balls for 20 seconds - 1 minute (depends on heat of oil and size of balls). Fish out the balls from the hot oil and let sit on a paper towel to catch excess oil.

Enjoy with hummus and salad.

Ingredients
'/4 cup vegetable oil 3 bay leaves 2 tsp whole cloves 3 black cardamom 1 tbsp green cardamom 1 piece cassia bark 1 tsp fennel seeds
4 small dried chillies 1 kg red onions, sliced '/2 tsp salt 1 tsp turmeric

1 tsp chilli powder

3 tsp ground coriander 2 tsp fresh ginger paste 2 tsp fresh garlic paste 1 tbsp chilli puree

2 tomatoes, chopped 1 tbsp tomato puree

1 kg cubed lamb leg or shoulder 2 tbsp chopped coriander leaves Tomato wedge, julienned ginger and coriander sprig, to serve `View conversion table

Preparation
Heat enough oil to cover the base of the pan until almost smoking. Add bay leaves, cloves, black and green cardamom, cassia bark, fennel seeds and dried chillies. The black cardamom is the most fun - it always explodes and all those flavours go into the oil. Then the onions and some salt so the onions caramelise faster... you need them brown and sweet for Rogan Josh. While the onions are cooking, measure out the powdered spices. Add the ginger and garlic pastes to the pan then the powdered spices. Stir in chilli puree and a little water to stop the spices from burning. Add tomato and tomato puree and a good pinch of salt and stir well to combine. Now turn the heat up high to add the meat. You want to sear the meat. Stir well so that all of the meat pieces are coated. Add a little more water. Cover with a lid and cook for 35-40 minutes. Just before serving add the chopped coriander, but don't cook it. Garnish with tomato, ginger and coriander.

Lamb and Fennel Casserole

From Naturally Organic Recipe of the week (who got it from Caroline Raphael) This recipe is absolutely delicious and great for building the body. Ingredients: 1kg lamb diced 1 teaspoon ground Turmeric
3 to 4 red onions 1/3 teaspoon ground Chilli (or to your 4 fennel chopped finely taste)

6 to 8 cloves of garlic 1 teaspoon fennel seeds (optional) Dash of Salt Method:

Sautee the onions, garlic & fennel seeds on medium heat for around 8-10 minutes. Add the lamb on high heat and gently brown. Once this is done and the juices start to release then add the fennel. After a few minutes add the salt, turmeric and chilli. Turn onto low heat and cover with a lid leaving for 1- 11/2 hours (watching to make sure there is still plenty of liquid and the mixture doesn't burn). Take the lid off to allow the juice to evaporate - on low heat - turning occasionally. Serve with a sprinkle of fennel tops. Enjoy!

PS. This recipe can be halved for a smaller family

Beetroot Lamburgers
Ingredients: 500gm lamb mince 1 large beetroot, finely grated 2 eggs 1 Tbsp olive oil Salt and pepper to taste
1/ tsp turmeric 2

2 cloves garlic, crushed 2 Tbsp almond meal Besan flour (optional)

Method: Mix all ingredients in a food processor or by hand till thoroughly combined. Form into small patties and fry in a frying pan or on the bbq till cooked. You can coat the patties with besan flour before frying. Alternatively, you can pre-cook (boil) the beetroot and then grate it or mash it. Let it cool and then follow the recipe as above.

Avocado and Spinach Salad with Citrus Vinaigrette

Ingredients
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1/2 tablespoon fresh oregano or 1/2 teaspoon dried

2 tablespoons toasted pumpkin seeds or pepitas

Method
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Light and cleansing spring salad

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6 small tomatoes 1 lebanese cucumber 1 fresh green chilli

2 cup uiiuppeu c;urianuer 7 garlic rlnvPC (rriichPrll Juice of 1 lime

Dash of salt and pepper 1 2 tablespoons onve o11

Method
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Spicy Chickpea curry

250g chickpeas (soaked and pre cooked) 3 tablespoons olive oil 2 medium brown onions 2 cloves garlic crushed
1 or 2 green chillies (seeded and finely chopped ) Use red if you prefer. 1 teaspoon turmeric

3 roma tomatoes chopped 1 tablespoon ground coriander 1 tablespoon garam marsala 2 tablespoons lemon juice 2-3 tablespoons fresh coriander leaves

Method Soak the chickpeas overnight and cook for 25 mins or until soft.
Heat the oil in a large saucepan and saute the onion and garlic with the chilli & turmeric.

Add the tomato and cook until soft. Add the coriander ground and chickpeas, cooking for another 10 minutes . Add % to 1 cup of water here depending on the consistency you like. Add the garam marsala , lemon juice & fresh coriander and gently cook for 2 to 3 mins, adding more liquid if needed.
Enjoy!

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Curried Cauliflower & Leek Soup

A warming soup for cold winter evenings.... Ingredients 2 tablespoons olive oil 1 medium head of cauliflower (broken into large florets) 1 large leek (sliced finely) 1 clove garlic (sliced) 1 small bunch spinach (washed and loosely chopped) 3
1/2

cups purified water

1/2 teaspoon turmeric

'/2

teaspoon cumin

'/2 teaspoon ground cardamom (or grind seeds from the pods) 1 /3 teaspoon cayenne pepper
'/2

teaspoon cinnamon

Salt & pepper to taste

Method Prepare all the vegies and set aside, then combine the spices in a small bowl and gently mix. In a large saucepan on medium heat saute the leek & garlic in the olive oil for around 5 minutes before adding the spices and gently stirring to prevent sticking. Then add the cauliflower, spinach, & water. Bring to the boil and then simmer for around 20-25 minutes. Taste and season with a little salt & pepper if needed. Puree and serve hot with a garnish of your favourite herb. (you may wish to add more water depending on how you like the consistency of your soup - this one is quite thick) Enjoy!

Lamb & Pistachio Skewers

Ingredients 500g minced lamb

1/2 teaspoon cumin

1 lemon (zest only) finely grated Crushed pistachio nuts Bunch of fresh parsley Pinch of salt & pepper (in the quantities you feel)

Method Prepare and mix all ingredients together with your hands until well combined. Then press and shape onto skewers to about the diameter of a 20 cent coin. BBQ and enjoy with fresh salad leaf, hummus, pesto or whatever side dish you feel. Enjoy!

CAULIFLUWER SALAD

in gredients
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Salmon with Cucumber & Chilli Relish

You will need Atlantic salmon (quantity to serve the amount of people required) 1 medium cucumber (cut in 1cm cubes) 1 shallot (finely diced) 1-2 red chilies (seeded and finely chopped) 2 tablespoons mint leaves (finely chopped) cup fresh lime juice 1 tablespoon olive oil

Method
Bake the salmon after rubbing in a small amount of olive oil in an oven pre heated to 180' C for 10 minutes.

Whilst your salmon is baking, you can prepare your relish (this way it is as crisp & fresh as possible). Chop your cucumber, shallots, chilies & mint leaves, and mix together in a small bowl, then add your olive oil and lime juice and mix again. Serve the relish on top, or on the side of your salmon. Enjoy!

ililt)^, C hickpea and Roast Beetroot salad

Ingredients I,2 cup cooled quinoa (cook ed in steam meth o d till flu I medium sired beetroot 12 cup drained chickpeas :SOg Iro'zen Peas Handful spinach leaves 1 tl?s lemon mice 1 t[is ol^vc oil

Method and slice l^eett ?(?t

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lemon juice and a little olive oil, Place in oven at NO delgrees Celsius Cook the frozen peas i n a small
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c' flCS, oil and

place in ice cold dater to stop from cooking more.

Place the warm quinoa, cooked beetroot, peas, spinach leaves and chickpeas in a bou 1, and toss with a little extra olive oil and a squeeze of lemon- You can add a pinch of pepper here to taste.

D ry Fish

Curry

A simple curry, to make that takes no time at all... Ingredi ents j kg firm white fish fillets ie perch (cut into cubes) 2 tablespoons fish sauce 2 cups of chopped onions 4 cloves of garlic crushed 2 teaspoons turmeric

1 red chilli (deseeded and finely chopped) Salt and pepper to taste
3 tablespoons olive oil

Fresh coriander and lemon wedges to serve.

Method
In a small dish , marinate the fish pieces in fish sauce and set aside . Place the onion, garlic, turmeric, chilli, salt and pepper into the food processor and process until you have a smooth paste. Heat the olive oil in a large frying pan and add the paste, lower the heat and cook for around 10 minutes. If the mixture starts to burn off, add a little water. 'The cooked paste should look golden brown with a little oil at the edges. Add the fish to the pan, turning rip the heat slightly, and covering the fish pieces with the spicy paste , cooking for about 5 minutes or until the fish is cooked through. Serve with lemon wedges and fresh coriander, with rice or toasted coconut meat on the side. Enjoy...

Mediterranean chicken yumminess

Ingredients:
1 whole chicken cut into pieces (or get pieces of your choice) cup olive oil
%2

cup fresh oregano

6 cloves garlic, minced Fresh chilli

%2

L water or stock

Small bunch of English baby spinach %2 cup lemon juice

14-1 cup black olives

1- 2 cups cherry tomatoes Small bunch of parsley Salt and pepper to taste

Method: Heat the oil and brown the chicken with the oregano chilli and 3 minced garlics. Then add the lemon juice and stock/water. Add salt and pepper, then simmer for 1 hour OR place in a casserole dish in the oven for 45 mins at 200C. Then add cherry tomatoes, olives and spinach, stir through and leave to cook for 6 minutes. Then just prior to serving, add the parsley, the remaining 3 crushed garlics, stir through and heat for a few minutes. Serve up with roasted diced pumpkin and fresh garden salad or your choice of vegetables.

Falafels
Ingredients: 1 cup dried chickpeas (soaked overnight) 1 cup dried broad beans/fava beans (soaked overnight) 8-10 shallots, finely chopped 3-4 cloves garlic, minced 1 cup fresh coriander leaves 1 tsp ground coriander 1 tsp cumin Chillies, finely chopped (to taste)
3-3 Tbsp gluten free four (besan or coconut or other) 2 1/z tsp salt

Ground black pepper Juice of 1 lemon 1 egg, beaten Method: Drain the beans and peel the fava beans. Place the peeled fava beans and the chickpeas in the food processor and blend till chunky (can get too sticky if blended too fine). Add the rest of the ingredients and mix by hand or if using the food processor, make sure the mix does not get too fine and sticky. Roll into balls and cook in a pot with 2-3cm of hot peanut oil. Cook balls for 20 seconds - 1 minute (depends on heat of oil and size of balls). Fish out the balls from the hot oil and let sit on a paper towel to catch excess oil.

Enjoy with hummus and salad.

Pizza Dough (modified from the Gluten Free Vegan): 1.5c rice flour half cup corn starch teaspoon of salt
teaspoon of xantham or guar gum (optional, but advisable) tablespoon baking powder

tablespoon extra virgin olive oil up to 1 cup of water, or as needed Method: 1. Sift together flours, salt, gum, and baking powder. Stir or whisk until well combined. 2. Add half a cup of water and all the oil to flour mix. Stir unti combined, then knead, and form into a dough ball, adding more water as necessary. (Note: this won't be stretchy like wheat dough. It will be more like pastry dough.) Only add as much water as you need. Too much and the crust will be crumbly. (note: I used the whole cup but YMMV)
3. Very lightly flour pizza stone/tray (rice flour is good for this). Put the ball of dough on your pizza stone/tray. Flatten it gradually, pressing it into round, pizza-base shape, making sure the edges aren't crumbly, fixing them as you go. Make sure the dough is evenly distributed as you go. Use a rolling pin to make the process faster. (If it's not, you can patch holes up by taking dough from other areas - I didn't have to do this, though, as the dough was quite workable).

5. Roll the edges of the pizza base over, so that the edge centimetre is twice the thickness as the rest of the base, pressing firmly. 6. Bake base for 10 minutes in preheated oven at 400. Remove from oven and cool a little. While the base is baking and cooling, sort out your sauces and topping.
7. Add sauces and toppings to pizza. Using a pastry brush , brush edges of pizza base with olive oil. Bake pizza in 400 degree oven for 20-30 minutes , or until pastry and toppings are cooked /browning.

Mixed Vegetable Korma Ingredients

2 tablespoons olive oil 1/2 medium size pumpkin (cut in 3cm triangles) (you can use cauliflower if preferred)
2 medium zucchini (cut in 2-3 cm triangles) 200g green beans (remove tips and halve) 2 tablespoons tomato puree

60g brazil nuts 2 brown onions (diced) 2 large garlic cloves (crushed) 1 inch cinnamon stick 2 whole star anise 2 bay leaves 3 cardamom pods (discard shells and grind the seeds) Teaspoon of fennel seeds (crushed/ground) 1 tsp coriander 1/2 teaspoon turmeric 1/3 to'/2 teaspoon chilli powder (or fresh chilli if you prefer)
1/2 cup water

Bunch fresh coriander Method

Heat the olive oil in a large heavy based saucepan and add the onions, cinnamon , cardamom, fennel, bay leaves and star anise , saute until the onion is soft (5 mins). Add the garlic, pumpkin, turmeric, coriander and tomato puree and saute some more on low heat for another 5 minutes (or until you feel). Add the zucchini, green beans and a splash of water and allow to simmer on gentle heat.

Meanwhile using a food processor, pulse your brazil nuts into a powder and then add % cup of water and mix until you have a creamy paste. Add the brazil nut paste to the korma and combine well. Allow to sit as long as possible before eating to allow the flavours to soak up_ (cooking this in the morning for dinner is great)

Remove the bay leaves, cinnamon and star anise before serving. Add a handful of fresh coriander to garnish. Enjoy.

ELEVEN VEG SHEPHERD'S PIE

SERVES 6

Ingredients - Pie 500g lamb, pork or chicken mince 1 tablespoon olive oil 1 medium onion - finely chopped 1 bay leaf Stringless beans - diced 1 cup (160g) peas and corn (fresh, frozen or tinned) I carrot - diced '/2 cup (180g) broccoli - in florets '/2 zucchini - diced '/2 cup (120g) cauliflower - diced 810g tin chopped tomatoes 1 tablespoon mild curry powder 400g tin lentils - drained
1 teaspoon turmeric Sea salt to taste

Ingredients - Mash Topping 1 sweet potato - peeled and chopped 1 cup (190g) pumpkin - peeled and chopped 1 tablespoon olive oil Method Pre heat oven to 180C
Steam sweet potato and pumpkin until soft Drain off water and mash, add oil and put aside Add a tablespoon of oil to a saucepan or ovenproof dish, add onion, curry powder and turmeric, cook until translucent and soft.

Add bay leaf and mince and cook until just browned. Add the beans, peas, corn, carrot, broccoli, zucchini and cauliflower. Lightly saute' for 5 minutes. Add tinned tomatoes and bring back to a simmer. Add the lentils.
Place mixture in an ovenproof dish and top with sweet potato and pumpkin mash. Place dish in oven and cook for 45 minutes, finish with 5 minutes under the grill to make the topping crispy.

Taken from Bridging Foods, An introduction to gluten, dairy and yeast free eating, pg 108

MILD CHICKEN & SPINACH CURRY

Serves 6 Ingredients 1 brown onion - peeled and chopped %2 cup (105g) red lentils 2 tablespoons mild curry powder 2 teaspoons ground coriander 1 teaspoon cumin seeds 1 sprig curry leaves 2 cups (500ml) water

8 free range chicken thighs, skinless - chopped into small pieces 225g fresh English spinach - chopped finely or frozen spinach - thawed and drained 1 tablespoon fresh coriander - chopped
Salt and pepper

Method Place onion and oil and a large heavy based saucepan and cook gently until translucent. Add curry powder, spices and curry leaves, cook for 5 minutes. Add red lentils and water, bring to the boil. cover and simmer gently for 10 minutes. Add chicken and spinach. Replace lid and simmer for a further 40 minutes or until chicken is cooked through. Stir in fresh coriander and season to taste.

Chicken Korma
Ingredients 1 kg skinless chicken pieces 1 large garlic clove (or 3 small) 1 /3 cup almond meal 1/4 cup water

2 tablespoons olive oil (or vegetable oil of your preference) 3 small onions Pinch sea salt 1/2 cup (gf/df/yf chicken or vegetable stock)
1 lemon (for juice)
1/Z

cup fresh coriander or thai basil

Spices
1 tablespoon coriander seeds
1/2

teaspoon fresh clove

1 whole nutmeg 1 teaspoon turmeric 6 cardamom pods

1 teaspoon whole black pepper 1 cinnamon stick 4 bay leaves

1 dried red chilli Preparation Crush the garlic, dice the onions, juice the lemon and chop the fresh herbs. In the pestle and mortar grind the coriander seeds, cloves, nutmeg, turmeric, cardamom pods, and black pepper to a powder. Method Mix the crushed garlic and almond meal with 1/4 cup water to form a paste, then coat the chicken pieces with this, cover, and place in the fridge for up to 1 hour. In a heavy saucepan on medium heat, saute the onions in the olive oil for around 10 minutes before adding your spice powder and cooking for another minute or 2. Turning up the heat, add the chicken and cook until browned. Add the stock, cinnamon stick, bay leaves and chilli and mix. Bring to simmer, adding now the lemon juice and sea salt. Cook, uncovered, for up to 40 minutes. Garnish with coriander and/or basil. Enjoy.

Tip: you can add a little coconut milk or cream for a richer sauce.

Aioli Recipe - Taste. com.au

http://www.taste.com. aiVrecipes/753 l /aioli

Related articles
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Photography by Louise Lister

Aioll
Ingredients (serves 6) 2 garlic cloves, chopped 1 teaspoon sea or rock salt 2 egg yolks 1 cup extra virgin olive oil 2 tablespoons water

2 tablespoons lemon juice 2 teaspoons whotegrain mustard

Method Process garlic, salt and egg yolks in a food processor until well combined.

With motor running, slowly add oil through feed tube, processing to form a thick mayonnaise. Transfer to a bowl. Stir in water, lemon juice and mustard. Cover surface with plastic wrap and refrigerate until required. Notes & tips
Source Super Food Ideas - March 2004, Page 38

Recipe by Dixie Elliott

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Grilled Eggplant, Capsicum & Zucchini Skewers w/ Sundried Tomato, Parsley & Cashew Nut Pesto Ingredients
2 medium or 1 large eggplant rosa bianca ( in store this week) 2 medium zucchini 2 medium /large red capsicum 1 bag mixed green salad leaves Oli ve oil Method Cube your vegetables being sure to have them all around the same size (3 cm cubes work nicely), and weave them onto your skewer. Using a brush or fingers, spread a little layer of olive oil & season with Himalayan salt & any spices you feel. For the pesto 4 -5 sundried tomatoes (with a little of the oil) imedium bunch of curly parsley 3/ cup organic cashew nuts 1 clove garlic (crushed) 2/3 cup olive oil Juice of %2 lemon Himalayan salt to as e%

Ihod/In your food processor combine the parsley, nuts, sundried

omatoes and garlic and pulse together a few times until mixed well. Then add the lemon juice and olive oil and process until smooth & creamy (you may need re-c , ss olive oil depending on the amount of parsley you
^ 41 Z4.' b

Barbeque the vege skewers and serve on a bed of salad leaves with pesto on the side. Enjoy! ''

Refreshing Tomato Salsa: Ingredients:

3-4 large tasty tomatoes 1 small red onion Juice of one large lime A bunch of fresh coriander Garlic (optional/to taste) Chilli (optional/to taste) Salt and black pepper (to taste/optional)

Method: Using a very sharp knife, finely chop tomatoes, red onion and coriander and place in a bowl. Add lime juice, mix, then spice with garlic, chilli and salt/pepper if desired. Allow this to sit for 20 mins to half an hour before eating.
You can use some blenders to do the chopping and mixing but you want to avoid turning the salsa into a pulp. If you choose to use a blender, first blend the onion and coriander till fairly fine and then add roughly chopped tomatoes, lime juice and spices - then blend only for a short time. Allow this to sit for 20 mins to half an hour before eating. Enjoy!

Recipe of the Week: Coconut Pie

What you will need:
4 eggs 1/2 to 3/4 to 1 cup maple syrup (to your own taste) 1 OOg Omega spread or Nuttlex or equivalent of macadamia oil k/ 100g slivered almonds 1 cup Gluten Free Co Dessicated Coconut 2 tbsp grated orange rind 2 tbsp grated lemon rind
'/2

cup orange juice cup lemon juice

'/2

1 cup coconut milk '/2 cup almond meal, coconut flour or rice flour, sifted

What to do:
Preheat your oven to 180 degrees Into a food processor, gently crack the eggs, add maple syrup, nuttlex, almonds, coconut, lemon rind & juice, orange rind &juice, coconut milk, flour and blend until well combined. Pour the mixture into a greased 28cm pie dish or equivalent Bake for 1 hour until lightly browned Set aside to cool Refrigerate for 1 hour to chill. Serve with nut cream, coconut cream or make your own berry sauce.

Ingredients Light olive oil, to grease 3 eggs 1 x 120g cans apple puree 160ml (2/3 cup) soymilk or rice milk 80m1(1/3 cup) honey 80m1(1/3 cup) light olive oil
1 medium (about 150g) red apple, cored, peeled, finely chopped

1/3 cup frozen or fresh blueberries 200g (1 1/2 cups) Orgran gluten and wheat-free selfraising flour
175g (1 1/2 cups) gluten-free soy compound 1 tsp ground cinnamon

Pure icing sugar, to dust Method

Preheat oven to 180C. Brush twelve 80m1 (1/3-cup) capacity muffin pans with oil to grease.

Whisk together the eggs, apple puree, milk, honey and oil in a bowl until combined. Add the apple and blueberries and stir to combine. Sift the flour, soy compound and cinnamon over the apple mixture and stir until just combined.
Spoon among prepared pans. Bake in oven for 20-25 minutes or until a skewer inserted into centres comes out clean, Turn onto a wire rack. Dust with icing sugar to serve

Pie
Ingredients (serves 6)
1 tbs olive oil 1 brown onion, finely chopped
100g sliced prosciutto, cut into thin strips 2 garlic cloves, crushed

220g (1 cup) arborio rice 375m1 (1 1/2 cups) salt-reduced chicken stock 150g (1 cup) frozen peas Olive oil, to grease 100g semi-dried tomatoes, coarsely chopped 40g (1/2 cup) finely grated parmesan 3 eggs, lightly whisked 1/3 cup shredded fresh basil 1 /3 cup chopped fresh continental parsley Baby rocket leaves, to serve
Balsamic vinaigrette, to serve

Method
1. Heat the oil in a large heavy-based saucepan over medium heat. Add the onion, prosciutto and garlic and cook, stirring occasionally, for 5 minutes or until the onion softens slightly. 2. Add the rice and stock, Cover and bring to a simmer. Reduce heat to low_ Cook, covered, for 10 minutes. Remove from heat. Place the peas on top of the rice. Set aside, covered, for 5 minutes. Use a fork to separate the grains and combine. Set aside, covered, for a further 5 minutes. Transfer to a large bowl. Set aside for 20 minutes to cool. 3. Preheat oven to 180C. Brush a round 20cm (base measurement) cake pan with oil to lightly grease. Line the base and side with non-stick baking paper. Add the tomato, parmesan, egg, basil and parsley to the rice mixture and stir until well combined. Season with pepper. Spoon the rice mixture into the lined pan. Use the back of a spoon to smooth the surface. 4. Bake in oven for 40-45 minutes or until the pie is set and light golden. Set aside in the pan for 10 minutes to stand before turning out onto a chopping board. Cut into wedges. (To freeze, see note.)
5. Divide the wedges among serving plates. Top with the rocket leaves and drizzle over the balsamic vinaigrette to serve.

Recipe of the week: Gluten/dairy/sugarTree b anana bread

A great way to use those very ripe bananas!!

Ingredients :
6 smallish ripe bananas or equivalent 3 cups almond meal
%4

tsp Himalayan sea salt

3 eggs
3 cup honey 1 tbsp Cori ground cinnamon I tsp Coif ground nutmeg 2 tsp Gluten free Co baking powder 1 tsp vanilla

Optional:

1/2

cup Chopped walnuts or pecans OR '/ cup sultanas or raisins OR

'/2

cup flaked almonds

INGREDIENTS
1.5kg fresh green olives 150g salt 2 litres water Marinade 1 2 tablespoons extra virgin olive oil 1 lemon

4 rosemary sprigs
4 cloves garlic , sliced thinly

teaspoon black peppercorns , lightly crushed Marinade 2 2 tablespoons extra virgin olive oil 2 teaspoons chilli flakes 2 tablespoons oregano leaves 2 bay leaves 2 cloves garlic , sliced Marinade 3 2 tablespoons extra virgin olive oil 1 teaspoon coriander seeds 2 teaspoon toasted fennel seeds , crushed lightly 4 sprigs thyme METHOD
'/2

Bruise olives with the side of a heavy bladed knife. Place in large sterilised pickling jars to 2/3 full. Cover the olives with fresh cold water. Fill small plastic bags with water and place on top of the olives to keep them submerged; seal jars . Place in a cool, dark place for 6 days, changing the water every day as scum and other impurities will appear on the surface. Combine salt and water over a low heat until salt just dissolves; cool and pour over drained olives. Seal jars and store in cool dark place for 5 weeks. Remove from brine and marinade in marinade of your choice. Marinade 1:
Heat olive oil in large heavy based frying pan. Add drained and rinsed olives, zest and juice of the lemon, rosemary, garlic and pepper. Toss over medium heat until olives are warmed through. Serve immediately.

Marinade 2: Heat olive oil in large heavy based frying pan. Add drained and rinsed olives, chilli flakes, oregano, bay leaves and garlic. Toss over medium heat until olives are warmed through. Serve immediately. Marinade 3: Heat olive oil in large heavy based frying pan. Add drained and rinsed olives, coriander seeds, fennel and thyme. Toss over medium heat until olives are warmed through. Serve immediately.

Pakoras
Ingredients :
1.5 cups chick pea flour 1 teaspoon garam masala 2 teaspoons salt 1/2 teaspoon turmeric, ground 1/2 teaspoon chili powder 1 clove garlic, crushed 4 cups mixed chopped vegetables Oil for deep frying

Method :
Sieve the chick pea flour. Use a bowl to mix the sieved chick pea flour, salt, turmeric, garam masala, and chili powder. Add water to mix until it becomes a thick dough. Stir in the garlic and beat well. Set aside to allow the batter to stand for 30 minutes before beating again. Add the mixed chopped vegetables to the batter and mix thoroughly.

Heat up a deep pan of oil. Carefully drop teaspoons of the mixture into the oil and fry until pale golden on moderate heat. Fry on both sides. Use a slotted spoon to remove to an absorbent paper to drain. Before serving, heat oil again and when almost smoking hot, re-fry the pakoras a few at a time. Fry for only 30 seconds or until golden brown. This second frying will make the pakoras crisp. Drain on absorbent paper and serve immediately while hot.

Roast Pumpkin, Leek and Basil Frittata

Ingredients: 8 eggs

200 g pack Kingland Silken Tofu

of a medium pumpkin, skin off and cubed 1 large leek, sliced finely 1 clove garlic
1 small bunch of basil (or parsley, whatever is accessible) Salt and pepper

Olive Oil Additions: chilli, turmeric, more herbs, silverbeet etc What to do: Put the pumpkin on a baking tray with a little olive oil and salt, and bake until slightly browned and yummy. In a frying pan, heat the olive oil and gently fry the garlic and leek. In a large bowl, crack the 8 eggs and then add the pack of silken tofu. Use your whisk to gently combine well. Add the salt and pepper to your taste and add your basil leaves. Grease a pan for the frittata, add in some of the roast pumpkin and leek mix, pour in your egg mix, add the remaining roast pumpkin and leek and garnish with more basil leaves. Put in the oven for approximately 30 rains on 180degrees or until well cooked and slightly browning on top. Enjoy. Great for a picnic lunch!

Garlic & Herb Crackers

2 cups blanched almond

meal

1 pinch himalayan salt

2 pinches black pepper 2 tablespoons GOH Herbs de provence 1 clove garlic crushed

1/2

tablespoons olive oil

2 tablespoons water

Method
In a large bowl combine the almond meal, salt, pepper and herbs. In a second bowl whisk together the olive oil, crushed garlic and water. Then stir the wet ingredients into the almond meal mixture until well combined. Next step is to roll the mixture into a ball and then flatten out until around 5mm in height. Cut the flattened mixture into squares or triangles to the size you would like. (6cm sides work nicely). Bake at 180'C for around 10 minutes, until lightly golden. Enjoy simply as they are, or with some homemade pesto or your favourite vegie dip.

roman ivon - vegerarian nempes : umeKen wiasaia

niEp://www.syvLirn.com/cgi/ serve.cgi recipes me nrepcyd.tuc:v

Syvum Recipe : http://www.syvum.com/egi/online/serve.egi/recipes/inc/nrepc42.tdf

Indian Non Vegetai-ian Recipes

Chicken Masala (Murg Masala)
Chicken cooked in a paste of poppy seeds and cashewnuts along with onions, garlic and tomatoes. A very popular chicken recipe.
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Serves: 4 Cooking time (approx.): 30 minutes Style: Indian Non-Vegetarian 2 tablespoon(s) each poppy seeds and cashewnuts 1 teaspoon(s) each of cumin ans fenugreek (methi) seeds 1 large onion(s) 4 flakes of garlic I tablespoon(s) chopped ginger 4 tablespoon(s) oil I cinnamon stick(s) of I" (each) 2 bay leaves 2 teaspoon(s) red chilli powder 1 teaspoon(s) hot spice mix (garam masala) powder 3 large tomatoes pureed salt to taste 12 medium pieces (about 800 grams) of chicken 6 tablespoon(s) thick yoghurt beaten till smooth finely chopped fresh coriander to garnish

Roast the poppy seeds lightly and soak it along with cashewnuts in the warm water for about 1 hour. Grind to a fine paste with the water. Roast the cumin and fenugreek seeds lightly. Dry grind to a fine powder. Grind the onion, garlic and ginger to a fine paste. 1. Heat the oil in a heavy bottomed saucepan. Fry the cinnamon and bay leaves briefly till aromatic. Add the onion paste and fry for about 3 minutes or till rich golden brown. 2. Add the cumin-fenugreek powder, red chilli powder, hot spice mix (garam masala), pureed tomatoes and salt. Cover and cook on low heat for about 10 minutes. 3. Increase the heat and add the chicken pieces and fry well for about 10 minutes such that

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Indian Non - Vegetarian Recipes : Chicken Masala http://www.syvum.com/cgi/online/serve.cgi/recipes/inc/nrcpc42.tdfPO

the spice flavors permeated through the chicken.

4. Reduce the heat and add the poppy seed-cashewnut paste stirring well. Fry for about 2 minute(s).

I. Reduce the heat and add the yoghurt stirring briskly to avoid curdling. Simmer for about ^ minutes (stir once mid-way) or till the chicken is tender, the gravy is thick and oil has separated. Serve hot garnished with coriander leaves. TIPS: Using clarified butter (ghee) makes this dish more flavorful. Boneless chicken can be also used for this recipe. Reduce or halve the weight of chicken if using boneless. Rest of the ingredients remain the same. Reduce the cooking time of chicken. Keep some amount of hot water ready if more gravy is desired. Serve hot with: Rice and Coconut Pancakes (Appam), steamed rice or Indian bread (Roti).

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Chili Lime Baba Ganoush Recipe

ingredients:
2 medium eggplants 3 cloves garlic 2 tbsp tahini 2 tbsp olive oil 2 tbsp lime juice 1 tsp chili powder 1 /4 tsp salt 1 /2 tsp cumin

Preparation:
Slice eggplant in half, and roast in 400 degree oven for approximately 45 minutes, or until soft. Allow to cool slightly , then scoop out inside of eggplant , leaving skin behind. In a blender or food processor , combine eggplant and remaining ingredients until smooth.