Short & Savoury

Summer is totally about quick, easy, fresh and tasty.

So over the next wee while that’s what I’m gonna give you.

There may or may not be a lot of reading involved on your behalf- which means there may or may not be a lot of writing on my behalf- it also means more time for you to spend out on the deck in the sun eating a yummy salad and drinking a crisp Pinot Gris…

I love raw broccoli- slightly spicy, great texture and such a beautiful colour.

Raw Broccoli and Cranberry Salad

Raw Broccoli – cut into small pieces- kinda like couscous

Toasted Almonds

Dried Cranberries

Your favorite vinagrette (balsamic, oil, seeded mustard, honey)

Mix everything together and enjoy- seriously it is that easy!

This is also great if you add some chilli flakes for a bit of heat, or avocado, feta, wild rice even red rice for texture.

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Muesli bars are so last year…

Well we are about half way through Sober September. You can look at it one of two ways… we have around 15 days to go… or we have successfully detoxed for 15 days.. the good ol’ glass half empty or full.

It is amazing how much money we have saved over the last three weeks! I have been making a big pot of vegetable soup for Mr Lid to take to work instead of popping down to the shop to buy a salad or a sandwich usually ending up in  quick $15 spent without the bat of an eyelid.

We face a few challenges this weekend with Mr Lid away for a night on a work conference (poor man, with all that temptation of a breakfast buffet, fancy dinner and free alcohol) We have a mates 30th on the weekend which is dinner and drinks then a catch up Lunch with friends to round out the weekend… sometimes it is easier to hide away but man does it get boring! Don’t get me wrong I love spending time with Mr Lid I also like to talk to other people too!

One thing I find hard about detox is when the clock hits 3:30 in the afternoon, the dreaded three thirtyitis sets in and sugar cravings start, day dreams of chocolate and naughtyness.. mmmm

But I have made the yummest bar of goodness that is chocolaty and jam packed full flavour and it keeps you full till dinner time- and to make it even better (how can it get better I hear you say?!) it is naturally sweetened, gluten free, vegan and oh so goooood

Energy bars

2 cups Dates (chopped)

1/2 cup Prunes

1 1/2 cups Water

Bring above ingredients to a simmer in a pot till the water is almost gone and the fruit is mushy, you can use the mix like this or blend till smooth.

1 cup Ground Almonds

1 cup Raw Cashew nuts (roughly chopped)

1 cup Desiccated Coconut

1 cup Mixed Seeds (Sesame, Pumpkin, Sunflower)

1/2 cup Dried Cranberries (or diced Apricots)

3/4 cup Cocoa Powder

Put everything in a bowl and mix. Add Date and prune mix to the bowl and mix well- you can knead with your hands if easier.

Put into a paper lined tray and press down till flat and even. Leave to set in the fridge. Cut and eat. You could also roll into truffel sized balls and roll in coconut for a snack on the go or to have for a more fancy afternoon tea.

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The new Vogels

I could waffle on about making bread, how satisfying it is, how good it smells, how yummy homemade bread is- but I wont.

This afternoon I was meant to go to the supermarket to get Mr Lid more Vogels, to those not in the know Vogels Bread is wonderful hearty wholemeal bread that you can actually see the grains, the goodness, the flavour.

Then I remembered an amazing looking recipe I came across a while ago- and as much as it annoys Mr Lid it was on one of the million tabs I have open at any given moment.

Its quick, very easy, healthy, by healthy i mean gluten free and packed full of good oils nut and seeds and you can adapt the recipe to what you have in the pantry. Did I mention its delicious and I can’t wait to toast it tomorrow morning smother it in butter and marmite.

Nut and Seed bread

3/4 cup Raw Cashew nuts (I actually had roasted unsalted cashews and it turned out fine)

1/4 cup Raw walnuts (you could just use 1 cup of nuts if you have them)

3/4 cup Pumpkin seeds

1/4 cup Sesame seeds (Again a cup of any seeds would be yummy)

1 cup Almond meal

Pinch Salt

6 Free range Eggs (big ones)

1 tsp Baking Soda

1 Tbs Lemon juice

60g Olive oil (again, you can substitute what ever you have-  nut oils would be lovely)

50g Rice Bran oil

Pre heat the oven to 170-180c. Line a loaf tin with paper.

Place the whole nuts and seeds in a food processor and blend till the consistency of bread crumbs. Combine the nut mixture with the Almond meal, salt and baking soda.

mix all the wet ingredients together and add to the dry ingredients.

Pour into the lined tin and bake till a knife in the center comes out clean- around 40-55min.

Let the loaf cool on a rack before eating.

Adapted from http://scandifoodie.blogspot.co.nz/2011/03/nut-and-seed-bread.html

http://www.vogels.co.nz/home

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