Mango Chutney a la Ali
What an amazing week at Spirit of Woman Retreat at High Spirirts - to all you beautiful women's out there ... give yourself the most wonderful empowering gift and book in for the next retreat:
10th - 14th March 2017 (go with your sister, your mum, your daughter, a group of your besties!)
Here is the recipe for Ali's divine Mango Chutney to compliment our Indian Spiced Lentil Shepherds Pie (see recipe in Mouthwatering Mains page)
Ingredients
2 large mangoes, peeled and finely chopped
2 tablespoons lime juice
1 tablespoon coconut oil
2 shallots, finely chopped
1 clove garlic, finely chopped
2 red chillies, deseeded and very finely sliced
1 teaspoon black mustard seeds
1 teaspoon coriander seeds
1 teaspoon finely grated ginger
3 tablespoons coconut sugar or light brown sugar
3 tablespoons white wine vinegar
1 teaspoon salt
Method
1. Place chopped mango in glass or ceramic bowl (not metal) with lime juice and set aside.
2. Heat oil in fry pan over medium heat. Add shallots and fry for a few minutes. Add garlic and chillies, cook and stir until shallots are soft. Add mustard & coriander seeds.
3. Add mango to pan with sugar, vinegar, salt & ginger and stir. Reduce heat and simmer gently until liquid thickens and mago becomes sticky.
4. Remove from heal and lave to cool completely. Serve with main meal or transfer to airtight glass container and chill for 3 days. Store in your fridge.
10th - 14th March 2017 (go with your sister, your mum, your daughter, a group of your besties!)
Here is the recipe for Ali's divine Mango Chutney to compliment our Indian Spiced Lentil Shepherds Pie (see recipe in Mouthwatering Mains page)
Ingredients
2 large mangoes, peeled and finely chopped
2 tablespoons lime juice
1 tablespoon coconut oil
2 shallots, finely chopped
1 clove garlic, finely chopped
2 red chillies, deseeded and very finely sliced
1 teaspoon black mustard seeds
1 teaspoon coriander seeds
1 teaspoon finely grated ginger
3 tablespoons coconut sugar or light brown sugar
3 tablespoons white wine vinegar
1 teaspoon salt
Method
1. Place chopped mango in glass or ceramic bowl (not metal) with lime juice and set aside.
2. Heat oil in fry pan over medium heat. Add shallots and fry for a few minutes. Add garlic and chillies, cook and stir until shallots are soft. Add mustard & coriander seeds.
3. Add mango to pan with sugar, vinegar, salt & ginger and stir. Reduce heat and simmer gently until liquid thickens and mago becomes sticky.
4. Remove from heal and lave to cool completely. Serve with main meal or transfer to airtight glass container and chill for 3 days. Store in your fridge.
Life Changing Bread
This recipe is seriously a life-changer! Vegan, gluten-free recipe that is so delicious and equally good for your precious body it's a life changer! Since my gorgeous friend, Alison, gave me this recipe I have cooked it every day!!! Seriously ... it's a favorite with the whole family and all our Christmas holiday visitors. Awesome plain or toasted with savoury or sweet toppings, sliced thick or thin - it's a winner - on so many levels !
Ingredients:
1 cup sunflower seeds
1/2 cup flax seeds
1/2 cup hazelnuts, almonds or pecans (or a mix of these!)
1 & 1/2 cups rolled oats
2 tablespoons chia seeds
4 tablespoons psyllium husks
1 teaspoon fine grain sea salt
1 tablespoon maple syrup (or honey)
3 tablespoons coconut oil (or ghee)
1 & 1/2 cups water
Method:
Thank you mynewroots.org for sharing this amazing recipe and pics!
Ingredients:
1 cup sunflower seeds
1/2 cup flax seeds
1/2 cup hazelnuts, almonds or pecans (or a mix of these!)
1 & 1/2 cups rolled oats
2 tablespoons chia seeds
4 tablespoons psyllium husks
1 teaspoon fine grain sea salt
1 tablespoon maple syrup (or honey)
3 tablespoons coconut oil (or ghee)
1 & 1/2 cups water
Method:
- Mix all dry ingredients in a bowl, stirring well
- Whisk maple syrup, oil & water together and add to dry ingredients.
- Mix very well until everything is completely soaked - if dough is too thick to stir add one or two teaspoons of water until dough is manageable.
- Place mixture in either a silicon loaf pan or a regular loaf tin tinned with baking paper. Smooth top with back of spoon. Let sit on kitchen bench for minimum of two hours or all day or overnight.
- Preheat oven to 175 degrees Celsius.
- Place loaf on middle shelf of oven and cook for 20 minutes. Then carefully remove bread from loaf tin and place it upside down directly on the rack and bake for another 40 minutes.
- Let loaf cool completely before slicing (it is very crumbly when still hot!)
- Store in airtight container for up to 5 day. Freezes well - slice bread before freezing.
Thank you mynewroots.org for sharing this amazing recipe and pics!
Fresh & Nourishing Brown Rice Salad
For the amazing women of the 26th Circle of The Spirit of Woman
From the TASTEFUL JOURNEY cookbook a creation of my most gifted culinary mentor Tracey Bedford - so grateful for her guidance and inspiration
Salad Ingredients
4 cups, cooked brown rice (cooled)
1 carrot, grated
1 fresh cob of corn
3 shallots, sliced
1 red capsicum, diced
2 celery stalks, sliced
1 small red onion, finely diced
1 cup fresh pineapple, diced
1/2 cup fresh beans, sliced
1/2 cup sultanas (or currants)
1/3 cup pepitas
1/3 cup sunflower seeds
1 cup fresh herbs (mint, coriander, garlic chives)
Dressing ingredients
Zest and juice of 2 oranges
3 cloves of garlic, chopped finely
1 tablespoon ginger, finely grated
1 - 2 red chillies, seeds removed & finely diced
2 tablespoons tamari (or light soy) sauce
1/4 cup apple cider vinegar
1/4 cup apple juice (optional)
2 tablespoons honey
Sea salt & pepper to taste
Method
From the TASTEFUL JOURNEY cookbook a creation of my most gifted culinary mentor Tracey Bedford - so grateful for her guidance and inspiration
Salad Ingredients
4 cups, cooked brown rice (cooled)
1 carrot, grated
1 fresh cob of corn
3 shallots, sliced
1 red capsicum, diced
2 celery stalks, sliced
1 small red onion, finely diced
1 cup fresh pineapple, diced
1/2 cup fresh beans, sliced
1/2 cup sultanas (or currants)
1/3 cup pepitas
1/3 cup sunflower seeds
1 cup fresh herbs (mint, coriander, garlic chives)
Dressing ingredients
Zest and juice of 2 oranges
3 cloves of garlic, chopped finely
1 tablespoon ginger, finely grated
1 - 2 red chillies, seeds removed & finely diced
2 tablespoons tamari (or light soy) sauce
1/4 cup apple cider vinegar
1/4 cup apple juice (optional)
2 tablespoons honey
Sea salt & pepper to taste
Method
- Cook rice and cool in fridge or make the day before.
- Mix all salad ingredients and rice together in large bowl.
- Whisk dressing ingredients together
- Gently mix dressing through salad and season to taste.
- Serve with fresh lime wedges
- Note: ALWAYS cook with plenty of ALOHA
Super Scrumptious and Truly Delicious Roasted Vegetable Soup
This is a truly amazing soup. Tastes amazing and so easy to cook. Try and use fresh organic produce wherever possible for that extra goodness.
Ingredients
1/2 kent pumpkin, peeled
1 large sweet potato, peeled
2 large potatoes, peeled
3 carrots, peeled
1 bulb of garlic - separated into cloves, leaving skin on
2 red onions, roughly chopped into eighths
Herbs - dried or fresh - I use basil & dill
Smoky paprika, salt & pepper
Olive oil
2.5 L vegetable stock
Method
Instagram: itssouldelicious
Ingredients
1/2 kent pumpkin, peeled
1 large sweet potato, peeled
2 large potatoes, peeled
3 carrots, peeled
1 bulb of garlic - separated into cloves, leaving skin on
2 red onions, roughly chopped into eighths
Herbs - dried or fresh - I use basil & dill
Smoky paprika, salt & pepper
Olive oil
2.5 L vegetable stock
Method
- Cut all vegetables into small chunks, with exception of potatoes and carrots which need to be cut into smaller chunks
- Place all vegetables and herbs into baking tray with olive oil and toss. Sprinkle over paprika. salt and pepper and drizzle a little more olive oil
- Bake in moderate oven (180C) for 15 minutes, remove from oven and carefully toss vegetables and then place back in oven for another 15 minutes. Check and continue to cook until vegetables are soft.
- Remove from oven and allow to cool. Once cooled place in large pot with vegetable stock and blend with stick blender. Add more stock if too thick. Gentle reheat and when hot serve with crunchy seeded spelt rolls.
Instagram: itssouldelicious
BORSCHT - Brilliantly Bursting with Beetrooty Yumminess
To all the amazing souls you just completed their Kahuna 1 & 2 and are out there spreading ALOHA.... this is for you!
Ingredients
1.2 kgs beetroot, peeled & quartered
400g sweet potato, peeled & cut into chunks
1 onion, roughly chopped
3cm piece of ginger, peeled & finely chopped
1.5 L vegetable stock (or water)
Handful of dill, chopped
1/4 Savoy cabbage, shredded
2 tablespoons apple cider vinegar
sea salt
1/2 cup natural or coconut yoghurt
slices of lemon
Method
1. Place beetroot, sweet potato, onion, ginger, dill and stock into a large saucepan and boil. Then reduce heat to low and simmer for 1 1/2 hours.
2. Stir in cabbage, then cover and cook for 20 minutes or until all vegetables are very tender.
3. Using stick mixer, puree until smooth. Season with vinegar and salt.
4. Ladle into bowls and dollop some yoghurt on top
Thank you The Whole Pantry
1.2 kgs beetroot, peeled & quartered
400g sweet potato, peeled & cut into chunks
1 onion, roughly chopped
3cm piece of ginger, peeled & finely chopped
1.5 L vegetable stock (or water)
Handful of dill, chopped
1/4 Savoy cabbage, shredded
2 tablespoons apple cider vinegar
sea salt
1/2 cup natural or coconut yoghurt
slices of lemon
Method
1. Place beetroot, sweet potato, onion, ginger, dill and stock into a large saucepan and boil. Then reduce heat to low and simmer for 1 1/2 hours.
2. Stir in cabbage, then cover and cook for 20 minutes or until all vegetables are very tender.
3. Using stick mixer, puree until smooth. Season with vinegar and salt.
4. Ladle into bowls and dollop some yoghurt on top
Thank you The Whole Pantry
Rainbow Raw Pad Thai - A Super Colourful Delicious Salad
This is an awesome salad - so colourful and extra scrumptious salad dressing. You need to julienne some vegetables I have a Zyliss Julienne Peeler and it is fantastic - makes julienne-ing so easy.
Salad ingredients:
2 large carrots, julienned
2 medium zucchini, julienned
1 red capsicum, very thinly sliced
1 cup thinly sliced red cabbage
3 shallots, thinly sliced
3/4 cup edamame (or cubed tofu)
1 tablespoon hemp seeds
1 teaspoon sesame seeds
Dressing Ingredients:
1 clove garlic
1 teaspoon grated ginger
1/4 cup raw almond butter (or peanut butter)
2 tablespoons fresh lime juice
2 tablespoons tamari
2 tablespoon water
2 1/2 teaspoons honey or maple syrup
1/2 tablespoon sesame oil
Helpful hints:
You can buy edamame in the frozen section of most supermarkets - defrost and shell prior to making salad.
Both the vegetables for salad and dressing can be made ahead of time and stored in airtight containers in the fridge - do not dress salad until you are about to serve.
Salad ingredients:
2 large carrots, julienned
2 medium zucchini, julienned
1 red capsicum, very thinly sliced
1 cup thinly sliced red cabbage
3 shallots, thinly sliced
3/4 cup edamame (or cubed tofu)
1 tablespoon hemp seeds
1 teaspoon sesame seeds
Dressing Ingredients:
1 clove garlic
1 teaspoon grated ginger
1/4 cup raw almond butter (or peanut butter)
2 tablespoons fresh lime juice
2 tablespoons tamari
2 tablespoon water
2 1/2 teaspoons honey or maple syrup
1/2 tablespoon sesame oil
- Prepare all salad vegetables and place all in a bowl except for edamame, shallots and seeds. Toss with clean hands to combine.
- Prepare the dressing by processing all ingredients (or simply whisk by hand)
- Prior to serving top salad with edamame, shallots and seeds and pour on dressing ... enjoy!
Helpful hints:
You can buy edamame in the frozen section of most supermarkets - defrost and shell prior to making salad.
Both the vegetables for salad and dressing can be made ahead of time and stored in airtight containers in the fridge - do not dress salad until you are about to serve.
Winter approaches ... here is an amazing delicious soup
THAI STYLE PUMPKIN & COCONUT CREAM SOUP
We love pumpkin soup and this is one of the most delicious recipes we use all through winter ~ hope you enjoy it as much as we do :-) Of course, using organic & locally sourced produce where possible
Ingredients
2 tablespoons coconut oil
4 shallots, finely chopped
60 grams ginger, grated
1 tablespoon lemongrass, finely sliced
good pinch chilli powder
6 cups peeled &diced pumpkin ~ I like Jap pumpkin
2 cups vegetable Stock
400 mL can coconut cream
1 teaspoon sea salt
Splash of fish sauce
Juice of 1 lime
2 kaffir lime leaves very thinly sliced
Coriander leaves (optional)
Handful macadamia nuts, chopped & roasted
Method
We love pumpkin soup and this is one of the most delicious recipes we use all through winter ~ hope you enjoy it as much as we do :-) Of course, using organic & locally sourced produce where possible
Ingredients
2 tablespoons coconut oil
4 shallots, finely chopped
60 grams ginger, grated
1 tablespoon lemongrass, finely sliced
good pinch chilli powder
6 cups peeled &diced pumpkin ~ I like Jap pumpkin
2 cups vegetable Stock
400 mL can coconut cream
1 teaspoon sea salt
Splash of fish sauce
Juice of 1 lime
2 kaffir lime leaves very thinly sliced
Coriander leaves (optional)
Handful macadamia nuts, chopped & roasted
Method
- Place coconut oil in large heavy based saucepan over medium heat
- Add shallots, ginger, lemon grass & chilli powder. Cook for 3 to 5 minutes or until soft & translucent
- Add pumpkin & stock, bring to the boil and gently simmer until pumpkin is tender (about 20 minutes)
- In blender or with hand held blender puree soup until smooth.
- Add coconut cream, pepper & salt & fish sauce. Heat through without allowing soup to boil.
- Add lime juice, kaffir lime leaves & ladle into bowls garnish with coriander leaves & roasted macadamias
Rice Substitute ... awesome!
CAULIFLOWER RICE
I have discovered an awesome substitute for rice and pasta ... using one of my favourite vegetables ... CAULIFLOWER! We used it tonight as an accompaniment for delish vegetable curry...very easy and super delicious ;)
Ingredients:
1 cauliflower
1/2 onion, very finely chopped
1 clove garlic, very finely chopped
2 tablespoons coconut oil
4 tablespoons vegetable stock
Salt & pepper to taste
Method
I have discovered an awesome substitute for rice and pasta ... using one of my favourite vegetables ... CAULIFLOWER! We used it tonight as an accompaniment for delish vegetable curry...very easy and super delicious ;)
Ingredients:
1 cauliflower
1/2 onion, very finely chopped
1 clove garlic, very finely chopped
2 tablespoons coconut oil
4 tablespoons vegetable stock
Salt & pepper to taste
Method
- Place cauliflower in blender & pulse until fine "rice' like consistency
- Heat coconut oil in large pan and saute onion & garlic
- Add cauliflower & stir well
- Stir in stock, salt & pepper. Cook until cauliflower is tender (about 5 minutes) stirring often
- Serve with your favourite curry
Hummus with a twist ... a twist of lime... sooooo good!
Cinderella Hummus
This is so good that we put it on everything ... falafels, linseed crisps, roast vegetables, carrot & cucumber sticks, wraps... & so on & so on. Quick, easy & totally YUM
Ingredients:
2 cups cooked chickpeas (or a 400g can of organic chickpeas ~ well rinsed)
300g fresh, peeled pumpkin, cooked & mashed
1/3 cup tahini
1 clove garlic
2 tablespoons fresh lime juice
2 tablespoons cold pressed olive oil
1/2 teaspoon sea salt
Fresh cracked black pepper
Method:
Hint:
I have started to bake my pumpkin pieces, tossing them in a little olive oil and a sprinkling of cumin.. flavour is a little richer :-)
This is so good that we put it on everything ... falafels, linseed crisps, roast vegetables, carrot & cucumber sticks, wraps... & so on & so on. Quick, easy & totally YUM
Ingredients:
2 cups cooked chickpeas (or a 400g can of organic chickpeas ~ well rinsed)
300g fresh, peeled pumpkin, cooked & mashed
1/3 cup tahini
1 clove garlic
2 tablespoons fresh lime juice
2 tablespoons cold pressed olive oil
1/2 teaspoon sea salt
Fresh cracked black pepper
Method:
- Place all ingredients in a food processor and blend until smooth... thats it! too easy!
Hint:
I have started to bake my pumpkin pieces, tossing them in a little olive oil and a sprinkling of cumin.. flavour is a little richer :-)