Curries & cookies

Good afternoon beautiful people!

This week I thought I would let you know that I’m on Instagram & you can catch some of my photos from my holiday over there @seedsofhealth (http://instagram.com/seedsofhealth).  One of the joys was picking wild blueberries!

I would also like to share 2 delicious recipes that I have enjoyed making this week.

Firstly, there is a delicious curry recipe followed by a simple and scrumptious chewy cookie recipe (I love chewy rather than crunchy!)


CAULIFLOWER, LENTIL AND COCONUT MILK CURRY (courtesy of Delicious Magazine)

150g red lentils

5 tbsp coconut oil

2 tsp cumin seeds

1 large cauliflower, florets cut off and any large ones broken up

1 medium onion, finely chopped

6 garlic cloves, finely chopped

1 medium-hot red chilli, halved, seeded and chopped

1 tsp freshly ground coriander seeds

1 tsp freshly ground cumin seeds

1/2 tsp turmeric

400ml coconut milk

200g vine ripened tomatoes, skinned and chopped (I just chopped mine)

1 tbsp lime juice

Bunch fresh coriander, leaves roughly chopped


Method:

1. Put lentils into small pan with 450ml water, bring to boil, then simmer for 15-20mins until the lentils have become a thick puree.  Cover and set aside.

2. Meanwhile, heat 3 tbsp of oil in large saucepan over medium heat, add half the cumin seeds and the cauliflower florets and cook, turning occasionally for 2-3 minutes until coloured here and there with golden brown spots.  Remove with a slotted spoon to a plate.

3. Add remaining oil and cumin seeds to a hot pan, then as soon as the seeds start to sizzle, add the onion.  Lower the heat slightly and cook gently for 10mins, stirring now and then until soft and sweet but not browned.  Add ginger, garlic and chilli and cook for 2 mins more, then stir in the ground coriander, ground cumin and turmeric.  Cook for 1 min, then stir in the coconut milk, cauliflower and tomatoes and simmer for 10mins, stirring every now and then until the cauliflower is just tender.

4. Stir the lentil puree into the curry with lime/lemon juice and season to taste with salt.  Leave to simmer for 2-3 mins more.  Stir in coriander and turn off the heat.


Chewy Salted Caramel Cookies (The Shrinking Hubby.com)

1 cup macadamias

1 cup fresh dates

1 vanilla bean scrapped

1 pinch sea salt


Method:

Blend all ingredients in a blender then press in to cookies on a tray.

Cook in 180 degree oven for 20mins or until brown and cooked through.  Be careful not to overcook them as they will continue to cook outside the oven – this creates a delightful chewiness.

I hope you enjoy these recipes as much as I have!


MORNING ACTIVATION SESSIONS

I also want to let you know that the morning activation sessions at Yorkey’s Knob Beach on a Wednesday now start at 6AM! 15mins earlier.  However, after trialling this time yesterday morning I did notice that we will still be missing the sunrise so if anyone is interested in starting at 5:45am please let me know & that way we can enjoy some sun gazing together!  If you have never been before it’s a fabulous community event to allow like minded individuals a chance to get into nature & enjoy some walking which provides benefits of Earthing &

I look forward to hearing from you 

Janelle

Chocolate buckwheat granola

Happy Wednesday!

This week I thought I would share a delicious recipe that I’ve just made a fresh batch of!  I just love to enjoy the smell of it while it’s dehydrating and LOVE waking up to the divine smell, come morning.

Serving this raw GRAND cacao buckwheat granola with almond milk or sprinkled on top of an Acai bowl (explained below) gets me and my taste buds all excited for the day ahead!  It’s something so special!  I often savour the last couple of mornings as my stash gets low.

So…here is the recipe for RAW GRAND CACAO GRANOLA:

Ingredients:

  • 1.5 cups almonds (soaked overnight)
  • 1.5 kg buckwheat (soaked for 30mins)
  • 1 cup cacao
  • 1/4 cup cinnamon
  • 1/2 cup coconut nectar
  • Black styrian pumpkin seeds (much larger with more flavour!) – 1 cup or more according to how many you would like
  • Goji berries – 1 cup or more according to how many you would like

 

Method:

  • Soak almonds ideally overnight or for at least a few hours – then tip out the water they were soaked in
  • Soak buckwheat for 30mins and tip out the water they were soaked in using a strainer (so you don’t lose lots of buckwheat)
  • Place the buckwheat, almonds, pumpkin seeds, goji berries, cacao, cinnamon and coconut nectar (Maca is also nice in this mix) altogether in a bowl and stir until the mix is completely covered in cacao, cinnamon and coconut nectar.
  • If you own a dehydrator it is a big help however you can also dehydrate your raw GRAND cacao granola in the oven.  If dehydrating, place the mixture on trays and dehydrate on 45-60 degrees for 18 hours.  (Technically for your granola to remain raw it must be ‘cooked’ at 45 degrees or below – but if you are not worried about this the lower temperatures will still maintain a lot of nutrients).  If you are using an oven, set it on the lowest temperature and check it after 8-12 hours.   The almonds will hold a bit of moisture so to ensure they are fully dehydrated so they don’t go mouldy after a week.  I repeat it is important to keep dehydrating the muesli until the moisture in the almonds has evaporated.


Nutritional information:

  • Buckwheat is undervalued!  It is actually a seed and totally safe for people who are allergic or intolerant to wheat.  It contains NO GLUTEN.  Packed full of nutrients (magnesium being very high), great source of protein and fibre, balances blood sugar levels and good for a healthy heart.
  • Almonds – when soaked they are much more easily digested because the enzyme inhibitor has been removed from the skin.  Rich in calcium for healthy bones and teeth, healthy heart support, brain and nourishing nervous system support.
  • Goji berries are high in antioxidants
  • Black Styrian seeds high in zinc, magnesium and healthy fats
  • Cacao is loaded full of antioxidants, magnesium and happiness (gotta love chocolate in your breakfast!)
  • Coconut nectar – a healthy sweetener full of minerals
  • Cinnamon to support heart health, a warming spice – great for arthritis, balancing blood sugar levels and diabetes and beating fungal infections like candida

Do you need any more convincing?!!

If you are looking for a different way of using your raw GRAND cacao granola then sprinkle it on top of your smoothies or on top of an Acai bowl (like a thick blended smoothie served in a bowl with a spoon).

Acai Bowl  (pictured above) – Acai is a berry that packs a huge antioxidant punch! – Available from health food stores both frozen and powdered.  I think the frozen (fresh) berry is best and much more delicious.  Place a frozen Acai sachet combined with frozen banana, frozen mango, almond milk (or other liquids of your choice – less liquid than a smoothie), cacao, and whatever else you fancy (herbs, spices, nuts, coconut, blueberries, etc).  Serve in a bowl with a spoon topped with your raw GRAND cacao granola and bee pollen if you choose.  A mega dose of antioxidants, nutrients, minerals, hydration and the list could go on and on and on…just trust me 

What do you love to have for breakfast?  Have you tried making your own granola or acai bowl?  I would love to hear all about it in the comments below!

Have a bonza breakfast!

Janelle

Festive Season treats & Chia seeds

As the festive season approaches you may over-indulge in sweets and richer foods.  The over indulgence is enjoyable at the time but often we have to deal with digestive discomfort long after.  Consider supporting your liver during the festive season by keeping a green smoothie in your eating plan leading up to Christmas and following.  You may also consider skipping a meal if you are not hungry, this allows energy to be directed to cleansing, instead of digesting.  When we overeat we put a tremendous strain on our liver.  This takes energy away from healing and repair as the organ of detoxification (the liver) is kept busy with digesting.  Reduced load on the liver provides greater energy in general = more vitality!  Who wouldn’t want that?!

Instead of the common trifle dessert that Grandma used to make, why not try something that is not only ‘blow your socks off’ delicious, but also HEALTHY!  There are so many choices such as this amazing raw Jaffa Cake my friend made for me the other night.  It is divine and made completely from whole foods!  I also have a fantastic recipe for a raw Chocolate, Chilli, Maca Pie that many friends seem to love!…if you don’t overdo it on the chilli.

Raw Jaffa Cake

Base

1cup almonds

1/4 cup cacao powder

3 dates

Blend together and press into a cake tin (preferably a quick release tin)

Filling

Rind of 3 oranges

2/3cup orange juice

2 1/2cups cashews (soaked for 3hours)

2/3cup agave

3/4 cup coconut oil

Blend the filling and place on top of base and set in freezer/fridge.

Some base may be kept to sprinkle on top.

If you are someone who overeats often, consider adding some chia seeds into your diet.  1-3 tbsps each day added to smoothies, salads, muesli or porridge.  Chia seeds are known to help you feel fuller for longer, reduce blood pressure and reduce pain in the body.  They also stabilise blood sugar levels, help improve mood and improve memory.  Who wouldn’t want any?!  Chia seeds are a fantastic source of calcium, protein and fibre along with a great source of omega-3.  They are also gluten free for those of you with gluten free needs.  

Enjoy the festive season!

Janelle.