Everything Slaw

Sometimes you just crave flavours and textures, on a warm afternoon as it starts to cool down with the setting sun I crave something fresh, crunchy and light yet creamy and amazingly tasty.

At this time of year salad vegetables are a plenty so you can add in or leave out what ever you like- and the dressing… well i could eat it on anything… it would go wonderful on a cold japaneese noodle salad with toasted sesame seeds and even some grilled chicken…

Everything slaw with Creamy Asian Avocado dressing

Carrot

Red Cabbage

Radish

Cucumber

Red Onion

Bean sprouts

Capsicum

Coriander (mint would also be lovely)

I like to cut the vegetables in long thin pieces like a traditional coleslaw.

Toast in a dry pan a selection of nuts and seeds, I used:

Cashews

Sunflower Seeds

Pumpkin Seeds

Sesame Seeds

Creamy Asian Avocado Dressing

Avocado

1 small clove Garlic- finely grated

1/4tsp Ginger- finely grated

Small handful Roquette or Spinach

1Tbs Tahini

Tamari/ Soy sauce to taste

Sesame Oil

Juice 1 Lime

Salt

Optional- Chilli

Blend everything till creamy- Adjust flavours to desired taste

Add a little water to thin if you want to use as a salad dressing.

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Did you say Avocado?!?

So the Girls are coming for dinner and seeing as it is spring and summer is just around the corner a decadent chocolate dessert may be just what we feel like but not what we need if you catch my drift… so vegan and almost raw it is, and it doesn’t get much better than this. There are a million recipes on the web, this is my version, serve it with some cointreau macerated orange segments for a real doozy of a boozy dessert.

Vegan Orange and Chocolate Mousse

2 Ripe Avocados

3-4Tbs Agave Nectar

2Tbs Homemade Marmalade

1/2 cup Cocoa Powder

Blend all ingredients together- if the mousse is too thick add some liquid (rice milk, almond milk or any liquid you like)
Taste- adding more of individual ingredients till you think its the best tasting thing ever.

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Made this morning- scone by the afternoon

I had a hankering this morning for scones.

I was meeting my sister and her soon to be three year old twins at the park for a play then a coffee- what situation is more suited to turn up to with freshly baked scones than this?!

These scones were not your ordinary scone, they were AMAZING- even if I do say so myself! And if you cant take my word for it then take my Mums- because she also loved them.

Those of you who know my Mum know she is a straight shooter who is not afraid to say what she thinks whether its nice or not- and today it was very nice- so nice she told me to take them all home with me when I left or she would eat them all, and that would be bad for the diet!

They were practically good for you as I made them with Extra Virgin Coconut oil instead of fatty butter, they were sweetened with unrefined molasses sugar and had glorious chunks of dark chocolate and tart dried cranberries dotted through the moist and crumbly layers, perfect for a mid morning snack with a hot cuppa .

Vegan Scones

3cups Plain Flour

2Tbs Baking Powder

80g Extra virgin Coconut oil- hard

1/2cup packed Molasses Sugar

Pinch of Salt

With finger tips rub the above ingredients together till there are no lumps of oil (it should look like bread crumbs). This can also be done in  the food processor.

I used Dark Chocolate chunks and Dried Cranberries but you could use white chocolate, dried cherries, orange zest, dates- anything your heart desires.

Mix flavourings into the dry mix and stir till mixed evenly.

Lastly add Rice milk (or any milk you like- almond milk would also be good, or coconut milk) slowly until the mix starts to come together- how much milk – enough so that when you fold to combine no dry flour is left at the bottom of the bowl- if you make it too wet- add some more of the magic mix -too dry add more milk.

Turn out onto a lightly floured bench and cut into 8 portions.

Put onto grease proof paper and bake 180c till a skewer comes out clean- 20-40minutes.

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Warm you from the inside

Spring has sprung down here in the Southern Hemisphere. The days are getting longer and the sun is warming up.

Although the other day I was enjoying the beautiful Vitamin D on the deck when BAM the sun disappeared and it was freezing.

Sometimes I wish I could have my own little sun shining down on me like it does on the comics… alas no such luck.

To me Spring is the time to start eating for summer- you know when your meals get lighter and healthier in preparation for that Summer wardrobe.

But when it is cold and Wintry and you are torn between the seasons what is a better way to warm you up than a curry?

But not just any old curry a Detox curry that is tasty and warms the cockles of your heart but isn’t full of creamy coconut. Trust me its yum- and you can add anything you like..

Detox Vegetable Curry

1tsp Ground Coriander

1 1/2tsp Ground Cumin

1 1/2tsp Garam Masala

1 1/2tsp Fennel Seeds

1 1/2tsp Curry Powder

Small knob of Ginger

1 Clove Garlic

Onion

1Tbs Tomato paste

1 Large Tomato

Blend Onion, garlic and ginger into a paste. Add to a pan with some oil and the spices- cook out till mix starts to brown and dry out.

Add tomato paste and cook till it caramelises- add diced tomato.

Add water (about 2 cups) and turn onto a low heat- at this stage add vegetables- anything and everything- its a great way to empty the fridge of straggly vegetables.

I added carrots, parsnips, leek and kumara.

Put on lid and let simmer till cooked.

before the veg are almost cooked- I like to add peas and  I had some broccoli. Add these last as to not over cook.

The Photo does not look glamorous or styalised- but it does look hearty, comforting and heart warming…

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