Orange Tahini Salad Dressing

Aug 18, 2011   //   by Kelly   //   Blog, Recipes  //  No Comments

Orange Tahini Salad Dressing

The sweet creamy dressing makes the most of the delicious navel oranges that are in season now. It comines well with greens like cos lettuce or cabbage. Top with some grated carrots and raisins for extra sweetness and you’re good to go!

Ingredients

Orange Tahini Dressing

2 Tbsp Raw Tahini*

3 Medium Oranges

1/4 Cup Water

Salad Ingredients

1 Head of Cos/Romaine Lettuce

3 Large Carrots

1/4 Cup Raisins

Optional: Pepitas/Pumpkin Seeds (soaked & dehydrated)

Sea Salt or Himalayan Salt to taste

Method

Peel the oranges and blend with the tahini. Add the water a bit at a time as needed depending on how juicy your oranges are. You don’t want this to turn into a smoothie!

Finely grate the carrots. Using a fine grater will give you more flavoursome carrots.

Finely slice the lettuce and toss everything together with the raisins and pepitas

Add salt to taste.

*How to make raw tahini

Raw tahini is expensive to buy and I’ve never seen it in Australia or New Zealand, so I make my own in my Vitamix blender.

Simply take a couple of cups or more of raw sesame seeds and blend on a low setting.

Use the tamper to keep pushing the seeds down as the mixture will rise up the walls of the blender. It will take a few minutes for the seeds to begin to release the oils and start forming a paste. You may need to stop now and again to prevent the mixture from overheating. You’ll be able to feel it warm up on the ouside of the container.

Then just continue to blend until you reach a consistency that you’re happy with.

The Lunch Bunch: Raw Sandwich

Jul 30, 2011   //   by Kelly   //   Blog, Recipes  //  No Comments

Today I made a super easy raw sandwich to bring for my lunch. I was inspired by Megan Elizabeth’s Hoagie Recipe which you can view here.

All you do is take a romaine/cos lettuce heart, leave it intact and stuff in all of your favourite veges with some avocado or raw tahini or dates. Today I used grated carrot, cucumber, tomato and avocado. It stays together pretty well which is what makes it a great lunch to take to work or out for a picnic.

So easy!

Spiced Apple Chia Porridge

Jul 17, 2011   //   by Kelly   //   Blog, Recipes  //  No Comments

chia porridge

Yay we are so excited about this breakfast! I have it after high intensity training in the morning to support my energy production for the day. It’s like having a delicious apple pie pudding for breakfast. You also can make it the night before or keep a batch in the fridge for a few days so it’s ready when you are.

 

This high fibre and nutrient breakfast provides us with nice evenly sustained energy release throughout the day. It supports blood sugars by slowly breaking down and releasing usable energy. This helps to keep us calm, relaxed, and focused rather than creating those nasty highs and lows you can get from an overly refined breakfast or worse still, no breakfast at all!

 

Your tummy and liver will be happy too! It has some yummy nutrients and fibre to help reduce digestive spasm, pain and bloating and to help regulate bowel function.

 

chia porridge

Spiced Apple Chia Porridge

Serves 4

4 cups fresh raw almond milk*

2 medjool dates

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground cloves

2 sweet apples, chopped

1/2 cup chia seeds

1/2 cup raisins

pinch of himalayan or sea salt

 

Method

Blend 3 cups of the almond milk with the dates and spices in a blender until smooth

Add in 1 chopped apple and pulse until roughly mixed

Pour into a large bowl and stir in the chia seeds

Leave to sit for 15-30 minutes to allow the chia seeds to absorb the liquid

Serve in smaller bowls topped with chopped apple, raisins, almond milk and a sprinkle of cinnamon

chia seeds

Above are white chia seeds before they are soaked. You should be able to find them in most health foods stores and many supermarkets are carrying them now also. You can get black or white chia, both are fine to use in this recipe.

*To make fresh raw almond milk

Soak raw almonds in water overnight

Drain and rinse

Blend 1 part almonds to 3 parts filtered water, if you have time, let this sit for 10-20 minutes to thicken

Strain through a nutmilk bag or mesh bag or through a fine sieve

It’s also ok to use it unstrained, it will just be more fibrous

Save the pulp to use in other things such as raw crackers, raw cookies or fruit & nut balls

The Lunch Bunch: Crunchy Crouton Salad

Jul 11, 2011   //   by Kelly   //   Blog, Recipes  //  No Comments

cruton salad

Wondering what to do with all that juice pulp from your green juice? I’ve been making a lot of nutmilks and juices recently and to use up the pulp from those I mixed it all together with some flaxseed to make these crunchy little crutons for my salad. You could make a big batch and keep them on hand to add a bit of texture to a salad. This morning I threw the crutons into a container with a few other things for lunch. Took all of about 5 minutes to prepare. Easy.

Crutons*

Dehydrated tomato slices

Chopped Tomatoes

Chopped Red Peppers

Mung Bean Sprouts

Mixed Salad Greens

Lemon Juice

Savoury Yeast Flakes

Pink Murray River Salt

Cracked Pepper

*To make the crutons

Save the pulp when you make juice or nutmilks.  I had sesame & almond nut milk pulp and spinach, carrot & celery juice pulp.

Add some ground golden flaxseeds, savoury yeast flakes, salt & olive oil. They would also be lovely with some italian herbs like rosemary, thyme, basil and oregano.

Mix everything together until light and fluffy.

Add just enough water to make the mixture bind together and roll into small balls & dehydrate until  dry and crunchy.

Raw Feijoa Cheesecake

Apr 30, 2011   //   by Kelly   //   Blog, Recipes  //  No Comments

Feijoa Cheesecake

Raw Feijoa Cheesecake
Today is the last day of my visit home to New Zealand. I was lucky enough to be here during feijoa season and as they aren’t really grown in Australia I have been using them in just about everything from smoothies to desserts while I’ve been here. The fresh clean taste of feijoas combined with creamy cashews is a match made in heaven so make sure to try this recipe out while they’re still in season.

Ingredients (approximate measurements):

Base
1 cup raw almonds
2 cups dried dates

Filling
3 cups raw cashews
juice of 1/2 lemon
1/4 tsp himalayan or sea salt
1 cup cold pressed coconut oil
3 – 4 tbsp of raw organic honey or agave nectar to taste
2 cups of chopped feijoas for the filling + 2 cups for the topping

Instructions

Base
Blend the almonds in a food processor until they are like fine breadcrumbs (save a couple of tablespoons aside to dust the cake tin)
Chop the dates and add to the almond meal. Blend until fully combined like a cookie dough.
Brush the base and sides of a springform cake tin with coconut oil and dust with ground almonds. You could also cut a circle of baking paper to line the tin.
Press the date/almond dough into the base of the tin.

Filling

Soak the cashews in water for 2-3hrs

Place the sealed jar of coconut oil in a bowl of hot water to melt for about 10 minutes
Drain and rinse the cashews
Add all filling ingredients to a high speed blender and blend until smooth
Pour the mixture into the tin on top of the base

Place in the refrigerator to set for a couple of hours
Serve with fresh chopped feijoas on top

The Lunch Bunch: Corn Salad Salad

Feb 28, 2011   //   by Kelly   //   Recipes, Uncategorized  //  No Comments

The Lunch Bunch is some of the really easy things I make at work or take with me for lunch

I love Corn Salad or Marche or Lamb’s Lettuce, Which ever name you prefer. It’s got a kind of a nutty flavour and the leaves are quite thick. It”s high in Vitamin C and contains the much sought after Omega 3 fatty acids. They had some baby Corn Salad at the market today for really cheap. So guess what I had for lunch?

Corn Salad

Roma Tomatoes

Avocado

Hemp Seeds

Thinly Sliced Asparagus

Thinly Sliced Zucchini (done with a peeler)

Lemon Juice

Nutritional Yeast Flakes

Himalayan Salt

The Lunch Bunch: Salad with Hemp Seeds & Brazil Nuts

Feb 25, 2011   //   by Kelly   //   Blog, Recipes  //  No Comments

The Lunch Bunch is some of the really easy things I make at work or take with me for lunch

This was today’s salad at my desk, not a great photo, but it tasted great! I took everything to work in a little container apart from the lettuce which I grabbed from the markets at lunchtime.

Baby lettuce greens
Finely grated carrot
Avocado
Tomato
Hemp seeds
Finely chopped brazil nuts (with a nut grinder device)
Nutritional yeast
Lime juice
Himalayan salt

Grating your carrots super fine makes such a difference. They are super juicy and mush together well with the nutritional yeast, avocado and lime juice. I have a grater that has one side with really fine holes. They’re about the size of a parmesean grater. Totally worth getting one of these if you don’t have one already.

Peppered Pineapple & Cucumber Salad

Oct 19, 2009   //   by Kelly   //   Blog, Recipes  //  No Comments

pineapplecucumber

This is a quick simple salad for those of you with a sweet tooth. Choose a nice ripe pineapple. Look for one that is yellower on the outside and smells fragrant. If it’s still quite green it will be tart and can burn your mouth. Unfortunately most fruit we buy from the supermarket is picked before is has fully ripened to extend the shelf life. However, you can sit your pineapple on the shelf for a few days to ripen if there are no ripe ones available. Eating fully ripened fruit is important. The fruit has properly developed and has just the right amount of enzymes to help you to digest it properly.

 

Peppered Pineapple & Cucumber Salad

Ingredients

1 Pineapple

1 Telegraph Cucumber

About 2 Handfuls of Spinach

About 1/2 Handful of Fresh Mint

Juice of 1 Lime

Cracked Black Pepper

 

Assembly

Slice the skin off the pineapple, quarter and core. Dice into small chunks and place in a mixing bowl.

Quarter the cucumber lengthways and dice into small chunks. Add to the pineapple.

Roll the spinach and slice finely to create thin ribbons and add to the bowl.

Chop the mint very finely and add to the bowl.

Finally add the lime juice and a generous amount of cracked black pepper and mix well.

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