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Sprouted Buckwheat Kasha

Posted on Jul 1, 2016 in Blog, Mains | 0 comments

In its raw, uncooked, hulled state, buckwheat is called buckwheat grouts. (Oat grain is also called grouts in its raw state).  Kasha is quite simply cooked buckwheat – usually boiled in water, stock or milk. It is a traditional dish eaten as a staple in many central and eastern European countries.  And kasha can be yummy – very yummy. But then it can also be a bit mushy and soapy tasting. If you’re a bit nervous about cooking these bad boys – try sprouting them instead. You can’t really go wrong with sprouting buckwheat. Unlike millet and amaranth – it sprouts quickly (8 – 12 hours depending on temperature). And then with your sprouted buckwheat there are endless possibilities: arancini, sprouted cakes, breads, and this recipe, a new age Kasha. This Sprouted Buckwheat Kasha is a lovely side dish to serve with roast veggies, some crusty bread or with veggie burgers. It also makes a lovely substantial lunch and keeps well in the fridge for a few days, if you want to make a big pot. There are a number of textural layers and the flavour of the mushrooms works beautifully with the buckwheat. Sprouted Buckwheat Kasha 1 leek chopped finely 6 – 8 cloves of garlic crushed Splash of balsamic vinegar 6 – 8 large mushrooms coarsely chopped 6 – 8 Tbsp sprouted buckwheat 2 large handfuls of spinach leaves 1 – 2 Tbsp dry roasted pumpkin seeds salt and pepper to taste 1 tsp paprika – optional Saute the leek with lotsa garlic. (If you want to add spice – do it now. Paprika/cumin/coriander). Deglaze the pan with a splash of balsamic vinegar. Add your mushrooms and allow them to cook through. Turn off heat and stir through sprouted buckwheat and spinach leaves. Season with salt and pepper and dress up with edible flowers (if you’ve got them) and roasted pumpkin seeds. Totally yummy and totally good for you! The secret is to stop eating it! 😉 Tweet....

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Spicy Potato and Mushroom Gozleme

Posted on Apr 21, 2016 in Breads, Mains | 0 comments

  GOZLEME I think I might have hit the jackpot here! Well, the jackpot of family meals that is! Usually it’s 2 out of 3 people like the meal. But to get 3 out of 3 loving the meal and asking for seconds and thirds – then I’d call that a complete success. The meal jackpot! 🙂 We had been to the Saturday Harvest Market in the morning and Daz share a gozleme with the girls, and golly, it looks so yummy. And it got me a’thinkin’….gluten free gozleme. Over the years, I’ve done various gluten free “pastries” and bread for nann bread and roti and gozleme and quesadilla and martabak with mixed success. And usually I make up the recipes as I go along, and so they never get written down! It’s a one meal wonder! After the market I had such a craving for gozleme, and thought….I wonder if I used my crumpet batter to make a gozleme pancake. And for the filling, I thought a lovely spicy potato and mushroom filling would be delush. Since I’ve gone a bit Snapchat happy, I did actually post the making of the crumpet batter, the spicy potato and mushroom filling and the gozleme. But….as snapchat only last 24 hours – it’s gone! I think I’ll try making a photo and upload it to the website blog. Just need some techy help with that….. Anyway, without much ado – treat yourself and your family to one of the most delicious meals you’ll have the pleasure to make and eat! Enjoy! 🙂 Buckwheat Crumpet Mix 450g flour  – I used: 250g buckwheat/100g rice flour/100g tapioca starch 1 1/4 tsp salt 2 tsp sugar 3/4 Tbsp dry yeast 1/3 tsp hydrocolloid of choice – I use cellulose gum – please see notes on Buckwheat crumpet page. 550ml of liquid ( I used half rice milk and half water)  – at room temperture or tepid – don’t make you liquid too hot or it’ll kill your yeast. Mix dry ingredients together. either in a large bowl or use a mixer (Kenwood, Kitchen Aid, food processor, Thermomix – whatever takes your fancy). Make a well in the centre and add half the liquid. Mix to combine. Add another 1/4 of the liquid and mix – getting rid of lumps. Add the remaining liquid. If you’re not using cellulose gum then you might come a bit unstuck. You want your mix to be half-way between a hot cake mix and a crepe mix. Set your mix aside to proof for 30 mins – 1 hour until it has doubled in size. Rate of rise will depend upon your kitchen temperature. Spicy Potato and Mushroom filling 1 large onion, chopped finely 6 cloves garlic, crushed 1/2 sweet potato, chopped into small cubes 3 large potatoes, chopped into small cubes 500g mushrooms, chopped finely 3 – 5 tsp...

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Sprouted Buckwheat Arancini

Posted on Feb 14, 2016 in Blog, Mains | 2 comments

I’m a perpetual over-sprouter. Whenever I sprout, I always do too much and then have containers of rogue sprouts sitting in the fridge that I can’t get through fast enough before they start to ferment. When I’m in the zone, I turn them into breads, or if I’m mindful, I throw them into brekkie dishes, muffins or stir-frys. But I’m not always on top of things and feel so cross with myself then I realise that I’ve wasted health-loving sprouts because of my lack of fridge organisation. Such was the case this week when I spouted buckwheat to make some healthy Coco Pops. I used around 300g, but I had a hearty cup of sprouts left. So into the fridge they went with my usual thought, “oh, I’ll be able to use them in…..”, knowing full well that come next weekend, I’ll be turfing them into the compost for the chickens and worms to enjoy. So last night I was feeling like something hearty. I’d been feasting on massaged green salads for a week as a celebration of the gorgeous summer weather and making the most of my market haul from The Old School Farm stand. So I did a fridge hunt – spare rice, sprouted buckwheat, tomato passata….and it got me thinking. Arancini – yum!! Just what I felt like. Rich, hearty, filling and nourishing – and I could use up the lovely buckwheat sprouts and spare rice I had floating around. SPROUTED BUCKWHEAT ARANCINI (Feeds 2 to 4 depending upon your serving size and appetite 😉 This meal served my family of 4 – that’s two small eater  and two big eaters) 1 red onion, finely chopped 2 to 6 cloves garlic, finely chopped (amount is to taste depending upon the garlic potency and your garlic preferences) 1 medium potato or sweet potato, grated Splash of white/red wine 1 large carrot, grated 1/2 to 3/4 cup cooked rice – arborio rice is great as it will stick better, but medium grain brown/white rice will work OK. 1  to 1 and 1/2 cup sprouted buckwheat grouts 2 to 4 Tbsp flour of choice (I used buckwheat, but chick pea flour is also good) Harissa to taste – I used around 3 Tbsp of my home made harissa – but it was quite mild in heat, but very flavoursome. Opt: Squeeze of lemon – if the harissa is a bit flat. 1 large Tbsp nut butter of choice or tahini 1 large Tbsp smokey paprika Salt and pepper to taste HEAT OVEN to 180oC METHOD: In a heavy frypan, saute onion and garlic until softened. Add grated potato and paprika. Keep the mix moving to stop it sticking and as the potato starts to soften deglaze the pan with a splash of wine or water or ACV. Drop heat to a medium heat. Add carrot and rice and keep...

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Roast Beetroot Chick pea Cashew Salad

Posted on Sep 20, 2015 in Blog, Mains, Salads | 1 comment

One of the things I love about summer is the abundance of salads. Now don’t get me wrong – in our modern world where you can have access to and eat out of season all manner of fruits and veggies – I love and do eat buckets of raw foods during winter. But in summer, everything seems more crispy and more sweet and more nourishing – more gimme-gimme-gimme! Maybe it’s because we’re eating with the seasons, or maybe it’s because warmer weather means a desire for cooling salads. Whatever the reason – pass me the salad! The other week, I got some dear little beets from the market and that got me a’thinkin’. “How about some Roast Beetroot Hummus”. But the food processor and the blender are both out of action until spare parts arrive from Breville. So I decided on a Roast Beetroot Chick Pea salad. I mean, it is essentially the hummus, but not all chopped up. 🙂 And can I just say – it was delush!  I’m sure that lentils or cranberry beans would work just as well as chick peas. Woo-hoo! Let the imagination roll! I hope you enjoy it. ROAST BEETROOT CHICK PEA SALAD 4 x smallish beetroots roasted in the oven and then peeled and chopped into small bite-sized bites. 400g of chick peas, soaked and cooked until al dente (or a can of chick peas, drained and rinsed) Cos lettuce and beetroot leaves, washed and dried 1 x stalk of celery, finely chopped 1 x carrot, peeled into ribbons or spiralized 10cm x cucumber, peeled into ribbons or spiralized 10 chives, snipped into little bits CASHEW BALSAMIC VINEGAR DRESSING 4 Tbsp cashew paste (100% cashews – no salt, oil nor sugar added). OR 70g cashews dry roasted and blitzed to a smooth paste in a food processor. Hot water to thin the cashew paste – around 4 – 6 Tbsp or more to get the desired consistency 1 – 2 Tbsp balasmic vinegar – choose a good quality one (adjust for taste) 1/8 – 1/4  tsp salt (adjust for taste) Add everything together and give it a good mix to combine. Adjust vinegar and salt to taste. Line the bowl with your lettuce and beetroot leaves. Toss in some  celery, carrot ribbons or spirals and cucumber ribbons or spirals. Mix the chick peas with the half the dressing and toss through the beetroot. Add the beetroot and chick peas to the salad and serve with the extra dressing on the side. Serve with crusty bread and enjoy in the promising sunshine of spring.  ...

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Birdseed Chick Pea Wraps

Posted on Apr 11, 2015 in Blog, Breads, Breakfast, Mains, Snacks | 0 comments

Birdseed Chick Pea Wraps 1 cup chick pea flour ¼ tsp salt ¼ tsp turmeric ¼ cumin seeds or nigella seeds or fennel seeds 1 tsp garlic, chopped very finely (optional). (Use ginger as well or instead, if you’d like) Approximately 1 cup water Mix the chick pea flour, salt, turmeric, garlic, seeds together. Add a little water to make a paste. Continue to gradually add water until you have a smooth batter that is quite loose. Pour into a medium hot and lightly oiled pan (if your pan’s a sticker). Flip wrap after a minute. It should lift from the frypan easily once cooked. Allow to cook on the other side for around another 30 secs to a minute and place into a clean, folded tea towel until you’re ready to...

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Sunflower Seed Parsley Pesto

Posted on Jan 6, 2015 in Blog, Mains, Salads | 2 comments

Sunflower Seed Parsley Pesto I’ll be up-front here. I’m not a big fan of pine nuts. The oil in the nuts always taste a bit old and funky to me. So perhaps I should clarify my comment. I’m not a big fan of pine nuts that have been harvested and then bagged up and then have sat on a supermarket shelf for goodness knows how long. I’m kinda guessing that like linseeds (flax seeds) pine nuts are sensitive to heat and therefore turn rancid quite easily and quickly, especially if they’re stored for a long period of time at variable temperatures. The big positive here is that you don’t have to make pesto with pine nuts. You can, in fact, use any sort of nut – walnuts, cashews, macadamias, etc.  And all of them lovely.   I, however, am not great with nuts. Things are not always right with my tum when I eat them.  I appreciate all the health benefits of nuts, but unfortunately my gut doesn’t see it that way. So bring in the happy alternatives – seeds!! Pumpkin seeds, sunflower seeds, sesame seeds all make scrumptious pesto, especially if they’re freshly roasted just before you use them. Not as heavy as nuts, but just a scrumptious;  seeds are not the poor cousin to nuts, but rather the better looking twin! Nor does all pesto always have to contain cheese. With a good sprinkle of salt, a little extra garlic, lemon zest and a squeeze of lemon juice (or a sprinkle of nutritional yeast), a dairy free pesto is often lighter and more refreshing that traditional cheese based pesto.  Plus it can be used as a spread on bread or mixed through a salad to add a little variety. A range of herbs work well, but I particularly like parsley because of its healthy benefits. Good for bladder health, helps with digestion and makes your breath all fresh. What’s not to like?!! Plus, its usually readily available all year round, is a bit cheaper than other herbs and easy to grow in the garden. INGREDIENTS: 100g sunflower seeds (lightly roasted until browned and poppy in a large frypan or in the oven) Bunch of parsley (flat leaf is good, but curly works just as well. Other herbs are also yummy – singularly or in combination – mint, thyme, basil, coriander) 2 cloves of garlic 4 – 5 Tbsp EVOO Good quality salt to taste Zest of half lemon Juice of ½ lemon 40g parmesan cheese  OR  2 Tbsp nutritional yeast  – OPTIONAL Put the sunflower seeds,  garlic and parsley in to food processing device and blitz, blitz, blitz until the seeds and parsley and ground into a semi-fine meal. Add EVOO, salt and lemon zest and juice and blitz to combine. If the mixture is a bit dry, add more EVOO or lemon juice and blitz again. Scrap...

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Indonesian Eggs

Posted on Nov 3, 2014 in Blog, Breakfast, Mains | 0 comments

Who loves rice and salad? I do! I love the combination of the crunchy, freshness of the leaves and salady bits all mixed with the robust smoothness of rice and co. So when I was chatting with my wonderful little sis the other day, she mentioned Indonesian Eggs and I thought – “Well, giddy up! That’s for me!!” It’s too easy, ladies and gentlemen. It’s one of those meals that you can throw together in 30 mins, but it’s a super nourishing and impressive little number. Plus, it’s one of those dishes that you can adapt to use whatever is lurking in the fridge. Leftover chicken? Bingo! Mother and child Indonesian Eggs! You cooked too much rice the other night and don’t know what to do with the big bowl taking up room in the fridge? Bingo – heat it up and you have one of the main elements of Indonesian Eggs! Had peanuts lurking in the cupboard for a bit too long? Bingo. Throw them in a flypan, dry roast and blitz in a blender with a little oil, tamari, salt and sugar and BINGO! You have a dressing for your Indonesian Eggs! Did I say it was easy? Did I say it was versatile? Did I say it was an “if it’s” meal? If it’s in the fridge and needing to be used – USE IT!! 🙂 OK. So what do I do? What do I need? GRAB: 1.  A rice cooker (or pot to cook the rice in) 2.  A big bowl for the salad 3. A fry pan 4.  A jar and serving bowls for sauces 5. Little bowls to dish up There are between 5 and 7 steps, depending upon how much effort you’d like to dedicate to the task and/or time you have. No judgement here, folks. I’m as time poor as the rest of you, and if I can find a short-cut or if I have to use a pre-made quality sauce or prepackaged seed-blend from Mr Woolies, then I will! 🙂 1. RICE BLEND: Put some rice or rice blend onto cook. I did: 1.5 cups white rice 1 cup brown rice 1/2 – 1 cup millet  (buckwheat or quinoa are also beaut) Put it all nto the rice cooker bowl. Give the grains good wash until the starch is washed off. ~Set your water level and put rice onto cook~ 2. TOFU: I have two tofu flavours that I love and use all the time: a.  Asian cooking wine, tamari and palm sugar or coconut sugar all to taste into a pan. Add cubes or slices of organic firm tofu.                            Simmer gently until the liquid is reduced. b.  My other fav flav is lemon juice (2 lemons), a tsp tumeric, salt and pepper to taste into a pan. Add cube...

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Kale and Silverbeet Soup

Posted on Jul 13, 2014 in Blog, Mains | 1 comment

Kale and Silverbeet soup This is my all-time favourite soup. I just LOVE it. It was actually Dazza who first made this soup. When we first moved to Lauceston, he created a veggie patch and planted the whole space with kale and silverbeet.  Soon we had a garden full of beautiful green leaves. I was working, so Daz was in charge on dinner. One night I came home to a bowl of green splodge. It looked like something a witch would have brewed up. Oh, but the taste was delish. I’ve played with the recipe a bit – but like any soup recipe – there are a million and one variations. The one thing to remember with this soup is lemon. LEMON. Spelt L-E-M-O-N! Yep. You’ll find out why once we walk through the steps. This soup is NOT just delicious, it is SO good for you! You’ve all heard the hype about kale, no doubt. Oh my, they go on a bit – don’t they?  But it’s true!!  Kale is a winner, winner soupy dinner!!  It’s low in kcals, but high in fibre. It’s high in iron and other minerals as well as vitamins K, A and C.  For overall body health, kale is an antioxidant, contains anti-inflammatory components and can help to lower cholesterol. And, it tastes grrrrr-ate! Silverbeet is another leafy green wizard and has health benefits similar to Kale. It’s actually a little higher in iron and lower in kcal than Kale. So what’s not to love. Good for you – tick! Easy to make – tick. Deliciously delicious – tick!! Let’s get into it folks. First things first. You’ll need stock. Now making your own stock is actually super easy. Well, making your own VEGGIE stock is uber easy. Every night when you make dinner – put all the veggie peels, the endy bits, the outside, leafy and stubby bits – put all those bits that do not make it into your dish into a bowl and keep them in the fridge.  Then once you’ve got a pot-full, cover with water and simmer away until they’re all soft and mushy. Strain the stock liquid into a bowl, add some salt and pepper to taste and VOILA – veggie stock!! What you’ll need for the soup is: 2 leeks 4 – 6 cloves of garlic 4cm ginger 2 stalks celery – sliced 2 large carrots – chopped into smalls bits 2 large potatoes – chopped into small bits Big bunch kale – washed and sliced Big bunch silverbeet washed and sliced White wine Vegetable stock (you can use chicken or beef stock if you’d prefer) Salt and pepper to taste Juice of one lemon It doesn’t really matter how much kale and silverbeet you use. It all just wilts down. You’ll just need to adjust seasoning to suit. 1.  In a large, heavy-based pot, saute the...

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Buckwheat Pasta Adventure Continued

Posted on Jun 15, 2014 in Blog, Mains | 0 comments

 So let’s continue our pasta adventure… After basking in the glory of my Buckwheat Fetticcine success, I turned my attention to the remaining Buckwheat pasta dough.  After Daz and the grunkies had hoovered the fettuccine, I thought I’d give the ol’ pasta machine another go. But the kids weren’t too keen to help, and anyway I figured that pasta is pasta, no matter the shape or size.      So I rolled it out with a little buckwheat flour between couple of bits of plastic wrap and cut out some rounds. In my mind, I figured that I’d be able to do something with these – tortollini or…I dunno. My pasta vocabulary is pretty limited, and in my usual fashion, I was happy to wing it.   I knew I wanted to make a filled pasta; so I thought health and taste combos. Leeks are in season and give a lovely mild oniony flavour. On a nutritional level leeks are great  for their flavonoid and organosulpur components which help to fight off winter colds, as well as protect against stresses which can contribute to cancers and cardiovascular diseases!  Walnuts will give a lovely crunch and richness, plus they are just the bees’ knees of the nut world! As well as looking like little brains – consumption of walnuts can assist in memory and cognitive functioning! Go Walnuts!! Olives add another taste dimension plus a briney-ness. They  also contain hydroxytyrosol which scientists think can help in preventing cancer, as well as assisting in the depositing of calcium into your bones! And where do we get the calcium – from the creamy fetta, of course! So for this ol’ bird – things that improve memory, fight cancers and lurgies, as well as helping my bones get the calcium then need to stay strong, are winners! Plus, I reckon they’ll all complement that buckwheat so well!   I send the kids out the front to get me a herb from the garden, and they come back with a sprig of thyme – so giddy up! I chop it all up finely, saute the leeks with a little EVOO, and then add a splash of white wine to deglaze the pan.  In went the chopped olives and walnuts and they all get a firm mix.  Once the moisture is absorbed, I turned off the heat add the fetta and thyme and the filling is good to go.   So, I pull the rounds out of the fridge. I’d covered them well to stop drying out, but they were a little dry (of course). Anyway, I lay them all out on a floured clean tea towel and then lightly mist the tops with water. Into each round I put a teaspoon of the filling. It’s really tempting to stack the filling up – but this will come back to bite you in the cooking stage – so resist temptation and go easy, Sister (or Brother!)!   I coat the edges...

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