Summer Smoothie

The first week of summer is here and what better way to celebrate then a yummy smoothie. When the days are warm this is a perfect way to start the day. And why wouldn't you want to drink something like looks like this! It looks like a creaming soda minus the sugar.

Ingredients

1 cup of rasberries

1 tsp physlium husk

1/2 tsp cinnamon 

3 tsp of kefir

1 cup of whole milk

Linseeds and cinnamon to garnish

Method
Blend till smooth.

Inspiration

NOTE: These are not all my images just some beautiful images I selected from a variety of blogs, websites and some of my own.

Soak Your Beans!

Another recipe from the farm, I picked these wonderful small carrots and garlic shoots, it was cold so I made a lovely stew. I used a combinations of beans, this way you get a full spectrum of nutrients and a complete protein. Legumes are very beneficial to our health but they have to be prepared properly to receive the full benefits. When beans are not prepared properly not only do they cause series amounts of gas they can also be very damaging.

Soak your beans

People of the past used nuts,seeds and grains in smaller amounts and knew how to prepare them properly. Now with mass production of food we have lost the knowledge and thus have endured a range of health issues. Why is soaking your beans important? It stops the anti nutrients in beans that prevent the absorption of the vitamins and trace minerals. Soaking starts the breakdown process allowing the beans to be better absorbed by the body. When soaking add a little vinegar, lemon or yogurt this aids in neutralising enzyme inhibitors. Depending on the bean you should soak  them for between 10 - 24 hours. This mix I used I soaked for 24 hours but something like lentils will take about 12 to soak. Legumes that have beans soaked usually cook quicker have more nutrients and have a fuller flavour. This small step will take no time at all as is very powerful one.

Ingredients
1 cup of mixed beans (barley, yellow split peas, green split peas, white beans, kidney beans,lentils and black eyed peas or any packet of mixed beans)
1 onion finely chopped
2 carrots chopped
1 garlic shoot
1 sweet potato chopped
3 stalks of kale
1/2 jar of tomato puree
1 tsp of dried chillie
1/2 bunch of coriander
Salt and pepper to taste

Method
1. Soak beans overnight in a squeeze of lemon.
2. When ready to cook turn a medium pot into high and through in garlic and onions, simmer for 5 mins.
3. Add vegetables and herbs and simmer for another 5 minutes.
4. Add beans and stir the mixture together. Add in the tomato puree and water or vegetable stock, bring to the boil, then turn down the heat to a gentle simmer.
5. You should simmer the stew for an hour, or til the vegetables and tender and the beans are soft to touch.
6. When it is ready tear of a couple of stalks of kale and place in the bowl. Pour the mixture over the top so you slightly wilt them without overcooking it.
7. Sprinkle freshly chopped coriander to garnish.

Paleo Chocolate Cake

Eggs, eggs and more eggs! I have been eating so many up at the farm that I almost turned into one. The chickens were producing so many that I did not know what to do with them all. I found this recipe and fell in love. It's naturally gluten free, free from grains and guilt free. When choosing gluten free, make sure you are educated about it and don't get caught up in the media hype. As mush as gluten is not an essential part of our diets neither are processed foods. Just because something says "gluten free" on the packet does not make it automatically healthier for you. The same advice applies, read the labels and always check for any nasties and sugar. Coconut flour is a great substitues for other gluten free flours because it does not spike your blood sugar levels and had a higher protein content. It has been less processed and still retains many of coconuts health benefits. Not only that it taste amazing, get your hands on some as it's such a handy alternative!

Ingredients

2/3 cup coconut flour
1/2 cup organic cacao powder
1/2 teaspoon baking soda
1/2 teaspoon celtic sea salt
3 chicken eggs and 3 duck eggs (6 chicken eggs would be fine to)
1/2 cup coconut oil, melted (more for greasing pans)
1/4 cup maple syrup
1/4 natural cane sugar
1 tablespoon vanilla extract
Baking paper for lining cake pans

Method
Preheat oven to 200 degrees.
Grease cake pan and line the bottom with baking paper.
Combine coconut flour, cacao powder, baking soda and salt in a medium bowl and set aside.
Whisk the eggs, either by hand or with a hand mixer.
Add the coconut oil, maple syrup and vanilla extract in with the eggs. Make sure it is well combined.
Mix the dry ingredients and wet ingredients together. If using a hand mixer, mix on a low speed for about 30 seconds. Otherwise mix with a whisk for about a minute or till it is light an fluffy.
Pour the batter into the cake tin and cook for 30 minutes. You will know it's ready when you put a tooth pick in and it comes out clean.
Allow to cool for 15 minutes or if your anything like me start cutting up as soon as it gets out because you can't wait anymore.