I find that I go through fazes with suppers. So at the moment it is a mixture of a few meals. They are starchy meals as we eat alot of nuts and seeds and juices and smoothies during the day.
Slice potatoes to fill dish , every few layers add some grated carrot and end up with some grated carrot ontop. In a measuring jug fill up with rice milk, add herbal salt, pepper, paprika and a bit of cayenne pepper if you like the zing. Pour olive oil over the top of the layers then pour over the rice milk mix. Cook in oven on 180 degrees for half an hour or more. My oven is quite hot so it is half an hour but you can check it with a knife. The top pieces go crispy and inside is delicious.
Serve with a salad.
Baked butternut and sweet potatoes with Mary-Ann's red pepper mayonnaise and a bit of cream, if dairy free use olive oil rather. Put potatoes and whole butternut into oven on 180 for half and hour to 45 mins depending on how your oven is. Test with a knife to see if it is cooked. Serve with a salad
Potato wedges and salad. This is STILL a family favourite and so quick and easy.
Rice or Pasta Salad
Cook your rice or gluten free pasta according to instructions.
Take 2 big tomatoes, half a pack of organic lettuce, quarter cucumber and 2 big carrots - food process into tiny tiny pieces.
Add this raw salad mush to your rice or pasta once cooked. Pour over olive oil and applecider vinegar or Tamari sause, herbal salt and if you want to chop herbs in that is also fine. You can add or take away from this according to your family's preferences.
Pasta & sauce
Wednesday, March 10, 2010
Aaaahhh these "cheesy" sprinkles are great.
You take a quarter cup of pine nuts or sunflower or sesame seeds (or a mixture) and a quarter cup of nutritional yeast, add some Herbamare salt, black pepper and if you like some paprika. Wizz in the coffee grinder and voila! you have little sprinkes that taste a bit like parmesan for your salad. Very delicious. Oh yes and nutritional yeast does not affect you in the same way as normal yeast and is safe.
Monday, March 8, 2010
Well this is how we have breakfast in our house. The boys are building towns with elaborate details, whilst having their nut milk.
Nut Milk Recipe:
1 cup almonds, 2 bananas, 2 Tbs honey, 1 cup dates, 1 cup ice cubes, 4 cups water and a teaspoon of vanilla powder. Blend. Strain through nut bag and enjoy.
On Saturday we went to visit Gayleen and Carol's Raw food stall at the Portabello Market in Tokai. We bought lunch. It is not cheap, and cost us R200 but we got an assortment of goodies (some not pictured here as they had mysteriously disappeared!!) So what we got for that was:
3 pieces of chocolate pie, a chocolate truffle, a chocolate banana, a biscotti, 3 pieces of pizza, 2 packets of essene bread, red pepper pesto and veggie burger patties. We then visited the organic veggie stall up at the top of the market (don't be fooled there is a Rogers Fruiterers stand , which is DEFINITELY NOT organic - so if you are unsure ask) and also the organic olive stand. Aaaaahhhh....so delicious we were all happy!
Wednesday, March 3, 2010
First make cashew nut milk:
1 cup cashews
5 cups water
Blend and strain through a nut bag.
Half a cup of nut milk.
Pinch of nutmeg
Pinch of cinnamon
Pinch of vanilla
1 tsp of carob or cacao powder
1 Tablespoon of honey
Fill up with hot water
This should be warm, not too hot to put your finger in - to ensure it is still raw.
Tuesday, March 2, 2010
This is the raw carob fudge I will be making for the nutrition course I am running tonight.
To find the recipe go to the Hallelujah Acres Holiday Recipes
1 cup rolled oats / buckwheat flakes
3/4 cup of carob powder
1/4 cup sesame seeds (grind in a coffee grinder first)
1/4 cup sunflower seeds (grind in coffee grinder first)
1/2 cup almond butter or tahini
Handful of soaked dates
1 cup pecan nuts or hazelnuts
1 cup of macerated dates
honey to taste
Put all in food processor then with wet hands shape them into balls and put into fridge or freezer.