Friday, 24 July 2015

Warm winter veg and sardine salad

Believe it or not this is an adaptation of a recipe I found in a Coles supermarket magazine. I basically hoard these babies so I can get inspiration to create something of my own or to find a dirty recipe that I can mess around with to see if I can make a 'clean' version of it. Once again for those of you watching at home, by 'clean' I mean unprocessed, unrefined, as-close-to-nature as possible ingredients. So chemicals, numbers, additives, sulphites, hydrogenated vegetable oils, dairy (almost always), gluten, sugars......blah blah blah are not allowed.  You get it, I use only REAL IDENTIFIABLE FOOD!!!

Now let's cook :-)

Stuff you need.....

  • 3 tbs olive oil
  • 6 brussel sprouts trimmed and halved
  • 1 small broccoli cut into florets
  • 4 baby/chat potatoes cut into ½ cm slices
  • 1 medium sized beetroot
  • 2 large stalks of celery cut into 5cm long pieces
  • Tbs dried thyme
  • 2 tbs balsamic vinegar
  • 2 tins of sardines*
  • Sea salt and cracked pepper to taste

*If sardines freak you out, you can really just use anything you like. Try salmon or some white fleshed fish, roast chicken or go without and mixed through some toasted nuts!

What to do with it....

  1. Preheat oven at 220 degrees
  2. Wrap whole beetroot in foil and bake for 40 mins. P.s it's soooo much easier to remove the skin!
  3. Remove beetroot from the oven, unwrap and place in a bowl of cold water so you can easily peel off the skin
  4. Chop the beetroot into 1 inch pieces and toss in 1 tbs of olive oil and arrange in an even layer on a baking tray lined with baking paper.
  5. Combine the rest of the vegetables in a large bowl and toss with the remaining olive oil and thyme. Spread on another baking tray lined with baking paper making sure the vegetables are spread evenly across the tray
  6. Bake both trays of vegetables for approximately 20 mins or until the vegetables have started to brown. 
  7. Mix together balsamic and oil and season with salt and pepper to taste.
  8. Place roasted vegetables in a large bowl and drizzle with dressing.
  9. Give the vegetables just a quick toss not overly doing it to minimise any staining from the beetroot.
  10. Break apart sardines into rough chunks  and sprinkle flakes across the top of the warm salad 

Wednesday, 8 July 2015

The ethics of what we eat

P.s I have an awesome friend. Yep. Well actually I have more than one, but I would like to give a shout out to my super gorgeous inspiring friend Amy for 2 things in particular. Firstly for opening my eyes up to the world of my local community library and also for being totally cool that I stole one of her books. So here I am thinking that libraries were only for 3 year old story telling times and for keeping newspaper archives. Apparently I am wrong. Apart from the fact that I get to use free internet, hire free DVD’s and get overwhelmed with the amount of books and research I can do, it is the most quietest place to feel inspired and get big chunks of my study done. Whoop! But what instigated glorifying my buddy today was this book. The Ethics of what we eat. Hold it right there and don’t freak! I am not about to start vegan preaching on your asses because newsflash, I eat meat! And also let me get one more thing straight.  And although I may be a fair way along my path than, I am still sooooooo not a hardcore angel when it comes to food, fitness, environmental awareness, sustainability, living chemically free and all things tree hugging. I have my own spectrum and keep developing in these areas over time.  However, this book is opening my eyes even wider than they were in regards to where our food comes from.
I am pretty obsessed with those crazy docos like Food inc, Food matters and anything exposing the secrets of something that we take for granted and consume mindlessly. Yes I do eat an abundance of fruit and vegetables and the majority of my food IS plant based. But I have asked myself some questions…..

‘Would I be ok with killing an animal?
‘Or to watch an animal be slaughtered and dissected into pieces for my consumption?’
‘Would I be able to see that animal alive, look it in the eye and then later be eating it for my dinner?’

Mmmmm, it’s a tough one.  We are so used to buying our meat or chicken chopped up, wrapped up and barely resembling anything that previously moved or had a heart beat. I don’t think most of us would like to associate that lil lamb that was running around in the paddock earlier with the lamb shanks that are currently in the slow cooker. Awkward.

So if we are not prepared to be involved with the process of getting our own food to our own plates, what gives us the right to eat it then? Why do we demand others provide it for us if we think it’s too gross to do it or see it done ourselves?

The Ethics of what we eat makes me challenge what I know, what I don’t know and also what most of us don’t WANT to know about the industry that produces and provides us with the food that we consume from our ‘free range’ eggs to our organic or pesticide covered apples.

I am not even half way through the book, but the sentence that I read today made me want to ask every one, maybe even myself for that matter a question that is similarly asked in the book……

‘Is it too hard to spend an extra 10c on each egg in the carton so a chicken can actually have a better life?’

 After all, we are prepared to spend $4.50 on a latte!

Saturday, 4 July 2015

Juicey veggie burgers

Hell's yeah!! On my gluten free bread and all the trimmings!
I have a major pet hate slash obsession in the kitchen......and it's with food wastage. I haaaaaaaiiiiiiiiiite (yes I put an 'i' in hate because thats me gritting my teeth!) wasting the majority of the food item. Not because people in the world are going hungry. Well yeah that too. Actually obesity is causing more diet related issues than starvation, but thats not for this conversation. So if I ever make fresh juice which is rarely, then I get all protective over allllll that fresh pulp and fibre from the vegetables that has been left behind. So I use it!! But if you don't make juice it's totally ok. You can just use mashed vegetables!

Once again, don't freak out with the big list of ingredients. You want them to taste good right?? And they are veggie burgers right?? Meaning not just one kind. If they were just carrot burgers then they would just be called carrot burgers. Boring. 

  • 1 cup of vegetable juice pulp (or mashed veg of choice)
  • 1 cup of beans, lentils or chick peas
  • ½ onion grated
  • ½  cup flaxmeal
  • ¼ cup walnuts crushed
  • ¼ cup grated carrot
  • ¼ cup grated zucchini
  • 1 garlic clove crushed
  • 2 tbs parsley
  • 1 tbs coconut oil
  • 3 tsp tamari or coconut aminos
  • 2 tsp tomato paste
  • ½ tsp oregano, basil, curry powder, black pepper, cumin

  1. Pre heat oven to 180 degrees
  2. Mash your beans, lentils or chickpeas in a bowl
  3. Add remaining ingredients except the coconut oil
  4. Mix to combine and mould into burgers. If you have time, place them on a tray in the fridge for 30-1hr to let the flavours develop and to help your burgers firm up
  5. Grease a foil lined baked tray with the coconut oil and place the burgers in the tray
  6. Place in the oven for 30mins, flipping after 10 minutes