Dutch Carrots with Turmeric Paste

These delightful carrots I picked up from the health food shop a couple of days ago. They are so pleasant on the eye and to keep up with the yellow feel I decided to couple them with turmeric paste. This is a perfect snack of great addition to a green salad.

If you don't already know turmeric is a true " superfood" and although I don't like to use that term this really is. It has been used in Indian and Asian cooking for centuries. It's properties have been well document and used in aurvedic medicine to treat a host alignments. The biggest healing property is it's anti-inflamtory affect it has on the body. As our society becomes more toxic our body is in a constant state of inflamation. That is caused by alcohol, sugar, wheat, gluten, even tomatoes have an inflamtory effect on the body. While in small quantities have not a big effect on the body an overload can cause series health concerns. Inflamation has now been linked to heart problems, obesity, diabetes, arthritis and now even cancer. So adding a little tumeric into your life will help heal and repair. A curry is a great way to add all those beautiful anti-inflamatory herbs. There is a reason why indians despite being one of the poorest country's in the world are one of the healthiest. 

Ingredients
1 bunch of yellow dutch carrots
2 tsp of turmeric
1 small chilli
1 garlic
A few pepper corns
Olive oil
Rock salt

Method
1. With a water and pestle add spices and garlic and mash till you have a paste.
2. Chop heads and tails of carrots and chop in half if you have some larger ones.
3. In a separate bowl mix in the carrots and paste well so that everyone part of the carrots are covered.
4. Bake in a small baking tray for 25 minutes or till nice and soft.

Raw Berry Compote

 If you have not noticed yet I LOVE coconut. I have a slight obession that is bodering on crazy. I would have it with everything if I could. This desert is coconutty, beautiful and complety guilt free. I addedd all these ingredients together the other day when I felt like somthing sweet and I am telling you know it will satisfy your sweet tooth. If you wanted to you you could add a date or two to sweeten even more but I dont think it needs it.

Ingredients
1/2 cup of berries

The flesh of one coconut or 1/2 can of coconut cream

2 tsp of honey or agave nectar

Shredded coconut

Shredded coconut and honey to garnish

Blend together till smooth and there you have it!

Broccoli Salad

Summer is well on it’s way! The flowers have bloomed, the sun is shining and the new seasons produce is out and about. It is now time to introduce more raw food to encourage your body’s natural cleaning process.

Broccoli is in season and its beautiful green florets are a perfect for eating raw, steamed or baked. Broccoli is one of the vegetables included in the “dirty dozen” so make sure it is organic to avoid toxic chemical exposure. 

Why you should eat broccoli:

• Broccoli is from the Brassica family that includes kale, cauliflower and cabbage; known for their anti cancer properties.
• Contains chlorophyll the substance that gives plants their green colour, a powerful substance that helps clear your liver as well as having many other amazing benefits.
• Helps with your bodies own detoxification system by activating detoxification enzymes in your system.
• Broccoli also has anti-inflammatory properties.

  Raw Broccoli Salad

1 bunch of broccoli

½ onion (either Spanish or white)

Black and white toasted sesame seeds

Dressing

2 tsp of tamari

1 tsp of olive oil

2 tsp sesame oil 

1 tsp brown rice vinegar

1 tsp of raw honey

Method

1. Break the broccoli into tiny florets
2. Chop the onion into very small pieces
3. Toss together with sesame seeds
4. Mix the dressing together in a small bowl and pour over the salad
5. Garnish with sesame seeds

Happy New Year!

Sorry I have been a bit absent. Things have been a bit crazy over here. 2012 has been a great year and I hope this year will be just as amazing. I have some exciting things happening this year and I can't wait to create and share. Hope you all have an amazing new year!

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.