Rocket Pesto

I had a serious hankering for basil today and the supermarket had fully sold out!! Thought I would try rocket instead and its a ripper!

Thermomix Rocket Pesto

150g rocket (arugula)
80g Parmesan cut into a few pieces
100g roasted cashews
squeeze of lemon juice
1 tsp honey or agave
1 clove garlic
100g really good olive oil

Chop garlic and cheese for 10 secs on speed 9
Add the rest and turbo twice
Scrape down sides and repeat twice more

Chillax with Cherries

This green smoothie has the potential to cause serious relaxation and great mood!
Interesting all ingredients begin with a "C"

1.5 cup cherries
2 Tbs raw cacao
2 Tbs chia
2 cups cashew milk
1-2 handfuls of leafy greens

Cashews, chia and cacao are great sources of magnesium, a mineral easily depleted by stress and insomnia. We need it to help our muscles relax and its an important  mineral for our brain.

Cherries contain the tryptamine ‘melatonin’ which aids relaxation and sleep. Cacao subsequently activates tryptamines. What a partnership!



Cashew Milk
Soak 1/3 cup raw cashews for 4 hours till plump with water
Discard soak water and blend soaked cashews with 1.5 cups of water and 1 Tbs agave or maple syrup
Makes 2 cups of cashew milk for recipe above

For more green smoothie recipes please visit www.greensmoothiecommunity.com

Almost Salad Nicoise

I wanted to make my Mum a beautiful salad for her birthday today lunch today and I know how she loves potatoes. Potatoes can get a pretty bad rap these days as high protein mania overtakes sensible eating patterns which can and should include some 'carb'. Who can resist the humble potato?

Almost Salad Nicoise - for my Mum's Birthday!

Ingredients
3 medium beetroot - trimmed, whole
1 kg chat potatoes (Nicola, with their firm yellow flesh is the best) - peeled, whole
300g green beans - topped and tailed
1 punnet cherry tomatoes - halved
150g rocket leaves
Whole green or kalamata olives
4 eggs - hard boiled
Mayonnaise - 1 egg, 1Tbs apple cider vinegar, 1 tsp English mustard, 1 Tbs agave or honey, 300ml sunflower oil, salt and pepper

Condiments
Olive oil
Tamari
Toasted sesame oil
Salt and pepper


Step One
Cook the beetroot in the basket in the TM bowl with 1 litre of water for 45 mins, varoma speed 2. Top up water above blades and cook a further 30 mins. Set aside to cool. Once cool rub skins off wearing rubber gloves and slice into wedges. This can be done the day before to save time.

Step Two
Place prepared potatoes in the basket in the TM bowl with 1 litre of water. Varoma speed 2 for 30 mins
Add beans to varoma tray and place on top for the last 10 mins of the potato cooking time.

Step Three
Toss beans in a light coating of olive oil, tamari and toasted sesame oil
Slice potatoes into bite size pieces and while still warm, lightly coat in olive oil, salt and pepper. Be gentle so you don't break the potatoes
Set beans and potatoes aside to cool

Step Four
To make mayonnaise place 1 raw egg yolk, vinegar, honey and mustard in the TM bowl, insert butterfly, mix on speed 4 for 10 seconds. With the blades still spinning, drizzle oil on the top of the TM lid so it falls gradually into the hole in the middle, Add 50 ml of oil every 30 secs or so till all oil used. You know you have mayo when it looks like mayo! It thickens as the ingredients emulsify together. When thick, stop the blades, open the lid, scrape down the sides, add salt and pepper to taste and if you have no use for the egg white, put it in and mix for another 30 secs on speed 4. Put in a clean glass jar in the fridge and use within two weeks.

Step Five - Putting the salad together
Cover a large platter with rocket leaves
Place cooled potatoes, then the beans and beetroot wedges over the leaves
Garnish with the halved cherry tomatoes, halved boiled eggs and olives
Serve drizzled with Mayonannise - Yummo!


Alternative to mayo for vegans is my classic salad dressing.
I make a Tupperware shaker of it and its always available in the fridge on demand!

Juice of 1 orange and three lemons
1/3 volume of golden flax seed oil to juice
Generous dollop of hulled tahini
Medium dollop agave nectar or honey
Small splash of braggs seasoning or salt
Freshly cracked pepper
Shake it like a Polaroid picture

This dressing is not an exact science - taste and add more of anything as needed
If too runny - add more tahini
If too think - add more juice
If too tart or too bitter add more agave/honey

This will be good for 4-5 days in the fridge if it lasts that long!

Mandarin Mania Green Smoothie

I love how mandarins have such a distinct flavour and compared to tangelos and oranges, whose flavour can get lost in a smoothie, this green smoothie tastes like mandarin and is wickedly creamy. Try and get mandarins with little to no pips otherwise, cut each in half and remove the pips as they are very bitter and unpleasant blended in a smoothie.

4 medium mandarins peeled
1 small apple quartered
1.5 cups water
2 Tbs hemp seeds
1 Tbs chia seeds
2 cups mild greens e.g. chard, spinach, radish leaves

Blend till smooth and creamy. Serves two.

For more Green smoothie recipes visit www.greensmoothiecommunity.com

Spicy Broccoli Pasta

Spicy broccoli Pasta

For some reason Monday night becomes pasta night in our house. Monday is when we get our organic veggie mystery box delivered and if it has broccoli in it, I like to use it as soon as possible. There are variations of this classic Italian pasta dish and this is mine.







Ingredients
2 large heads of broccoli
4 cloves if garlic
70-80g of black or kalamata olives (pitted)
1 tsp of chilli flakes
1 tbs tomato paste
salt
olive oil
Penne or spiral pasta 200g dry weight (I use gluten free pasta)
50g Parmesan cheese (optional)
1/2 a small lemon

Requires
Varoma
Wok or large frypan

Step One
Place Parmesan and zest peeled from half a lemon in Thermomix bowl
Chop on speed 9 for 15 seconds and set aside, don't rinse the bowl

Step Two
Chop garlic on speed 7 for 2 secs
Add olives and chop on speed 5 for 2 secs
Set garlic & olive mix aside, don't rinse the bowl

Step Three

Broccoli florets in varoma - still steamy!

Heat 1.5 lites of water in TM bowl to varoma temp on speed 1 (from cold this will take 10-11 mins, quicker of you add water boiled from the kettle)
Chop broccoli into small florets and and finely slice the stem (remove woody end), add to varoma dish

Step Four
Once water is at temperature, add pasta to TM bowl with a heaped tsp of salt, add varoma with broccoli and cook on speed 1 reverse for the 8 mins (or whatever the pasta time says on the packet).
Heat 4 Tbs olive oil in a wok/large fry-pan, add chilli flakes for 1 min, then add garlic/olive mix and tomato paste. Saute on a low heat till pasta and broccoli finished.

Step Five
Reserve 1/2 cup of pasta cooking water before draining the pasta and don't rinse the pasta

Step Six
Gently toss the broccoli in the olive/garlic mix, add salt to taste and a squeeze of lemon juice
Add the drained pasta and the 1/2 cup of pasta water and toss till combined
If the pasta is dry, add olive oil till its well coated

Serve immediately (optionally topped with Parmesan/lemon zest mix)
Serves 2-4 depending on appetite!

Options - if short pasta is used, cook in the thermomix bowl as above. If using noodles like spaghetti I recommend cooking them in a big saucepan on the stove.

Herby Thermomix Omelette

Herby thermomix omelette with green salad

I love an eggy brunch or lunch on a weekend. I usually make scrambled eggs and occasionally fried. I find poaching a disaster and ultimately a waste of my good organic free range eggs.

Omelettes I like, however made in a fry pan I tend to burn them, even on low heat so when i found out I could do an omelette using the thermomix I was intrigued. Not only can't you burn it, you don't need any oil! Bonus!




 What to do?

Put a handful of your fave herbs like coriander, parsley or basil in the thermomix bowl and chop on speed 7 till they stop hitting the sides

If adding cheese (optional) put approx 25g per person in the bowl and chop of speed 5 for a few secs or till a grated texture.

omelette mix in varoma tray

Add 4 eggs per person to the bowl (don't crack the eggs on the side of the TM bowl)

Add a some salt and pepper and mix on speed 4 till combined.

Line the varoma tray with baking paper and pour the omelette mix onto it

Cooked omelette

Rinse the TM bowl, cover the blades with water, bring water up to varoma temperature then add the varoma on top. Steam for approx 6-7 mins. Check the centre isn't wobbly before removing. If it is, give it another 1-2 mins.

Lift the omelette out of the varoma using the edges of the paper, slice in half and serve with a beautiful salad for two people.

Raw Ravioli

Raw beetroot & daikon ravioli with a pea puree dressing

For the ravioli casings use thin circular slices of turnip, daikon radish or beetroot. Use a mandolin to slice on its thinnest setting. Brush slices lightly with olive oil and leave a few hours if time is available.

Filling:

1 clove garlic

200g of raw nuts e.g. walnuts, pine nuts, macadamias or a mixture

A good handful of fresh herbs e.g. parsley, tarragon, coriander, basil

2 Tbsp lemon juice

1 Tbsp Braggs/Tamari or 1 tsp salt

Chop garlic on speed 7 for 2-3 secs

Chop the herbs on speed 7 for 2-3 secs

Process the nuts and seasonings speed 6-7 till well combined and holding together

You may need to open the TM and move with a spatula a few times to help it along

Sauce examples

To each add a generous splash or two of olive oil, agave or honey as needed to balance sweetness, and salt and pepper to taste. Blend on speed 8 till smooth and creamy.

Tomato - 4 fresh tomatoes, 6 sun dried tomatoes

Pepper -1-2 red or yellow peppers

Beetroot - 1 medium beetroot, enough water to create right consistency

Pea - Handful of pea greens, 200g fresh shelled peas

Presentation:

• Layer veggie slices on a platter, sprinkle with salt and pepper. Place some filling on the centres of each, top with another slice and press down.
• Either press the veggie edges together or let the filling squish out to the edges.
• To make softer ravioli, place filled raviolis on plate/platter and cover completely with chosen sauce and let it sit for awhile before serving topped with salt and pepper and a sprig of herbs
• To make a prettier looking dish, place the sauce on the bottom of the plate/platter then carefully place the filled raviolis on top and serve immediately topped with salt and pepper and a sprig of herbs.

This amount of filling is usually enough for two people eating the ravioli with leftovers. How many raviolis depend on the size of the veggie slices, 4 large or 8 small is a rough guide per person. This left over filling is great in mushroom caps the following night or two, warmed up in a very low oven or food dehydrator for as long as you can before eating. Great served with a big green salad.

Raw Chocloate Ice-cream

Raw Vanilla & Chocolate Ice cream made in the Thermomix

 200g raw cashews soaked for at least 4 hours, drain and rinse (makes about 250g soaked)
200g fresh coconut meat

250g of fresh coconut water

250g agave syrup or maple syrup or a mixture

100g coconut oil (if the oil is solid, place the jar in a hot water bath till it softens or melts)

150g raw cacao powder

½ vanilla bean seeds or 2 tsp of vanilla extract

Pinch salt

Blend all ingredients starting at speed 6 and increase up to 8-9 for 1 min or till very smooth

Freeze cream in ice cube trays overnight or over a day

Place ½ the ice-cream cubes in the TM bowl and slowly turn up to speed 9-10, use spatula to assist the movement of the cubes and slowly add the remaining cubes like you would a sorbet

Add a little water to help keep the ice-cream moving on its own if needed

Blend for approximately 1 min or until desired consistency is achieved

Serve immediately for best results, or return to freezer

Ice-cream can be re-blended in future as it will go hard again

Variations

Vanilla Ice-cream - Instead of cacao, use an extra 2Tbs of vanilla extract

Vanilla choc chip – add vanilla as above and a handful of cacao nibs or chopped up raw chocolate stirred through at the end

Coconut meat and water refers to the young Thai coconuts that you can get from Asian grocers and from many good supermarkets including Coles and Safeway. They look white and round with a pointy top. To open them, shave off the pointy top with a big knife down to the brown casing. With the heel of the knife, tap firmly from the point down to the outer edge, till you find the soft spot. When you find it, bang the heel of the knife in and this will create a hole. Drain all of some of the water out into a bowl over a sieve. The using the knife, lever the top of the coconut open. A perfect circle top will pop open, revealing the tender flesh if the coconut. Use the back of a soup spoon to scoop out the flesh. Scrape off the coconut husk off the flesh and rinse well. You can also put the flesh in smoothies, slice up and put in salads or stir-fries or blend with some water to make coconut cream. Check that the coconut isn’t mouldy on the bottom when you buy it or open it, and check the water is a clear white colour. If it is brown it will be off. If you are not sure have a little taste and if it is not decadent it is not right.

If you can’t source fresh young coconuts for their flesh and water, use a tin of coconut cream and half a cup of water instead.

Cocoa is roasted, and raw Cacao is not. Raw cacao has not been heat treated so contains all the nutrients that nature intended. It is very rich in antioxidants and magnesium in particular. If raw cacao is not available, use a good quality cocoa such as Green and Blacks or Dutch cocoa. Cacao nibs are the raw cacao beans broken into small pieces. Raw chocolate is a mixture of raw cacao powder, cacao butter & agave nectar. Raw cacao products can be found in good health food shops or visit www.lovingearth.com.au 

Raw Chocolate Dipped Strawberries

This is my raw, dairy free, sugar free Easter Treat!!

50g raw cacao butter
50g raw cacao powder
50g agave nectar or honey or a mixture
pinch of good quality salt
1/2 to 1 tsp vanilla extract
16-20 medium to large strawberries, pre washed, dried and refrigerated 

To make the raw chocolate melt 50g of cacao butter on 37 degrees. The time will depend on how big your chunks of butter are as you buy it hard.

Stir through raw cacao powder,  agave/honey,  salt and vanilla extract  on speed 2

Pour mixture into a ceramic bowl and dip prepared and cold strawberries from the fridge into the chocolate. They will set quickly at room temp ready to eat straight away!!

Messy but fun licking the bowl!!

If you can't get the ingredients to make the raw choccy from scratch then melt a pre-bought a raw chocolate bar or regular dark chocolate.

You can order raw cacao butter and powder, and agave nectar from Loving Earth at http://www.raw-chocolate.net or a good health food store should stock it.

Agave nectar is from the agave cactus plant and is a low GI, high mineral alternative to sugar or honey. Loving Earth agave is raw, sustainably harvested and organic. Some on the are heat treated and cut with high fructose corn syrup, so don't buy cheap alternatives from the supermarket.

Vegetarian Mexican Chill Beans

This is an all time fave meal and I have mastered the Thermomix conversion!

 

Ingredients

1 large carrot roughly chopped

1 large onion, peeled and quartered

2 garlic cloves peeled

1 green & 1 red capsicum de-seeded and quartered 

30g olive oil

1 tin of tomatoes

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp turmeric

2 tsp chilli flakes or 2 whole chillies

2 tins of drained/rinsed beans or 500g cooked beans e.g red kidney, butter, borlotti etc

Salt or tamari to taste

1 tsp honey/sugar

Method

Add garlic and carrot to TM bowl and chop speed 5 for 4-5 secs

Add onion and capsicums and chop on speed 4 till chopped into small pieces (approx 1/2cm), you may need spatula to assist

Add olive oil and spices and saute 100 degrees for 10mins on reverse speed 1

Add tomatoes and cook for 15 mins 90 degrees reverse speed 1

Add beans, sugar/honey and a little salt/tamari and cook 5 mins 90 degrees reverse speed 1

Check seasoning and add more salt if needed

Serve with finely chopped green salad and tacos warmed in the oven

Optional extras include grated cheese, guacamole and sour cream

Chai Tea

I love chai spices; cinnamon, cardamom, cloves, ginger, they are simply delicious. Unfortunately there are lots of nasty chai drinks being made involving sugary syrups or powders that are full of additives are fillers. The powders contain both gluten and milk products so are extremely unsuitable for anyone who is dairy and gluten intolerant like me.

The best chai teas are made from real tea leaves and added spices, cooked in milk and water and sweetened with honey. There are many combinations of chai teas, not unlike all the different spice mixes that make up 'curry powder' or 'garam masala'. You can buy lots of chai tea mixes, some of my faves are Byron Chai and Calmer Sutra Chai.

This is my recipe for 4 cups

4 tsp of black tea leaves
1 cinnamon stick broken in half
4 cardamom pods
4 whole cloves
2 star anise
5-6 slices of fresh ginger

500g water
500g rice or soy milk




Heat the water with the spices on 90 degrees speed 3 for approx 4-5mins until reaches temperature.
Add the milk and heat a further 4-5mins on 90 degrees on speed 3.
The timing depends on how cold the water or milk is.
Strain the chai in a plunger pot or through a fine sieve and serve with honey to sweeten.

Camping with Thermomix

Over Christmas we went away to our favourite camping spot in the Strezlecki ranges, to a caravan park in the middle of the bush with no mobile phone reception (yay...freedom), however it does have a loo & shower block and powered sites! So off we go with our tent and Thermomix. Who says camping needs to be fried eggs for brekky, sandwiches for lunch and a BBQ for dinner. Here is our camping menu.

Day 1
Dinner - Mushroom risotto with red wine and rosemary, and a garden salad

Day 2
Breakfast - Green Smoothie
Lunch - (while hiking) - avocado and vegemite sandwiches on gluten free bread - ok, not very gourmet but it had to be portable and I did make the GF bread in the TM before coming camping


Entree - Hummus with dukkah

Dinner - Steamed vegetables with yummy toppings

Day 3 
Breakfast - Green Smoothie
Lunch - quinoa with corn, steamed omelette, and garden salad
Entree - the rest of the hummus
Dinner - Hot potato salad

Day 4
Breakfast - Green Smoothie


Breakfast - Green Smoothies

A green smoothie is fruit based smoothie with raw green leaves blended through it. Green smoothies are not milk or yoghurt based, like most smoothies in the general population. Green smoothies are a nutritional powerhouse full of good quality calories from sweet fruit, fibre from fruit and greens, minerals from greens, vitamins from fruit and greens, protein from greens, the list goes on. People generally don't eat enough fruit and enough greens, so green smoothies are a great way to get more of both. They are also super quick and easy so there is no excuse to be missing breakfast.

While camping our smoothies were pretty basic and the same each day but usually I change them each day at home. My recipes are always for two people and makes about 450ml each which will see you through to lunchtime very happily.

Green Smoothie Ingredients

2 large bananas halved
2 oranges with the pith and peel cut off and halved
3-4 silverbeet leaves
1 big glass of water (about 450 ml)
2 tsp InLiven Probiotic Superfood

Put everything in TM bowl and blend for 1.5 to 2 mins on speed 8-9


For more Green Smoothie recipes of mine please visit
http://www.squidoo.com/greensmoothies

Lunch

See my gluten free bread recipe already posted on this site

Quinoa with corn and steamed omelette

serves two 

 

1 MC of white quinoa rinsed (to get rid of bitter, soapy coating)
1 cob of fresh corn, kernels cut off

4 free range organic eggs
50g cheese (optional if dairy free)chopped in TM and set aside
chopped fresh herbs e.g chives, parsley, coriander
salt and pepper

Place quinoa in basket with 600mls of water

Cook on varoma temp for 20 mins, speed 4
Add corn kernals and cook another 5 mins
Place in thermoserver and toss with a Tbs of olive or coconut oil, a splash of tamari and a good grind of pepper

Top up water to 500g and heat  till it reaches varoma temperature - it will take about 5 mins
Whisk omelette ingredients together in a bowl
Place a piece of baking paper in the bottom of the varoma dish and pour the omelette mixture on it.
Once the varoma temp is reached, place the varoma dish in position with the lid on, and cook on varoma temp for 5-6 minutes, speed 4. The omelette will puff up nicely when its cooked

Slice the omelette in two with the spatula and serve with the quinoa and fresh green salad

Entree

Hummus and dukkah is on page 49 of the Everyday cookbook
I use orange juice and lemon juice and up to 60-70g in total
I use only 1 clove of garlic

Dinner

Mushroom risotto with red wine and rosemary

serves two

160g arborio rice
480g water
1 tbs stock concentrate (Page 17 Everyday Cookbook)
200g portobello mushrooms, sliced
a small handful of dried mushrooms
2 sprigs of rosemary, leaves peeled off stems
2 cloves of garlic, peeled
1 small onion, peeled and halved
25g olive oil
50ml red wine
50g Parmesan cheese(optional)
2 strips of lemon zest

Chop cheese and lemon zest for 10 secs speed 9 and set aside
Chop garlic, dried mushrooms and rosemary for 7 secs on speed 7
Chop onion for 2-3 secs on speed 5
Scrape down sides and add olive oil, heat on 100 degrees for 2 mins on speed 2, reverse
Scrape down sides and add rice and wine, heat on 100 degrees for 2 mins on speed 2, reverse
Scrape down sides and add water, stock paste and fresh mushrooms, heat 100 degrees for 16 mins, reverse speed 2
Place risotto in thermoserver, stir through cheese (optional) and lots of black pepper, allow to rest for 5 mins

Serve with green salad


Steamed vegetables with yummy toppings

My fave veg to steam right now is cauliflower, radishes, green beans, asparagus and pumpkin.

Pumpkin, whole radishes and cauli take about 10-12 mins of steaming time, green beans and asparagus about 5-6, so put the former veg in the bottom tray and the rest in the top and set aside. Once water has reached varoma temp then time the veg as discussed above. Times will vary on the size you cut the veg, and if the veg are cold or room temp. Bring approx 500-600g of water to varoma temp speed 2-3 and set the timer for 6 mins, add the cauli/radishes/pumpkin on and then add the top tray with the beans and asparagus for another 6 mins.

The amount of veg to serve is enough to fill a large soup bowl well for however many people you are feeding.

Once steamed toss the veg in a little butter or olive oil, a splash of tamari, ground black pepper, a few drops of toasted sesame oil and sprinkle with sesame seeds or cashews.

I think I may have added a tin of 4 bean mix to this meal. Warm the beans in the top tray for the last two mins.

Hot potato Salad

serves two

2-3 large potatoes or eqivalent
2 eggs
TM mayonnaise  (Page 55 Everyday Cookbook)
A few polski ogorki pickles
Fresh chives
Salt and pepper

Boil 2 eggs in the basket in enough water to just cover them, for about 6 mins from the time the water boils
Discard egg water and place 800g of water in the TM bowl
Peel and cut potatoes into the size you like to eat them in a potato salad and place in varoma dish
Cook potatoes for 20-35mins (depending on the size, just keep checking) on varoma speed 2

Add peeled and quartered eggs, slicked pickles, chopped herbs and potatoes in a thermoserver and gently toss together.
Add salt and paper and enough mayo to coat the mixture generously and to your liking
Serve immediately