Fruit Wrap With Cashew Cream

Fruit wraps can be made with whatever fruit is in season such as berry fruits, stone fruits, banana, mango. This recipe is made using either banana or mango. The concentrated flavor of the wrap combined with the cream makes this simple dessert a winner. 

Banana Wrap

7 medium ripe bananas

Method

Peel and chop bananas. Place in a blender and blend until mixture is of pureed consistency. Pour banana puree onto a non stick dehydrator sheet and spread out to size of sheet. Place on a tray and put into a dehydrator. For this recipe I used an excalibur dehydrator. Dehydrate at 115 for 6 to 8 hours. If you have a different make follow manufacturers instructions.

Cashew Cream

1 1/2 Cups raw cashew, soaked 8 hours
3/4 cup cold water
1/4 cup agave
2 teaspoons vanilla
1/2 teaspoon salt
2 1/2 teaspoons fresh lemon juice 
1/2 teaspoon xanthan gum*


Method
Rinse cashew nuts under water. Put nuts in a blender with the rest of ingredients. Blend until silky smooth. For piping cream set up in the fridge for at least 30 minutes.

Raspberry Sauce

 400g frozen raspberries
1/4 cup agave

  

Method

Defrost berries at room temperature. Place in a pot bring to a boil. Reduce heat add agave and allow fruit to break down and thicken. Cool sauce then drizzle over wrap.

*Xanthan Gum is a powder, made from corn. Used to thicken, stabilize or emulsify food preparations

To assemble 

 Remove banana from dehydrator

Peel banana from sheet. This is best done by placing another nonstick sheet on top of the banana and flipping it over then peeling off bottom sheet.

Spread cashew cream over 3/4 of banana sheet and sprinkle with your favorite berry fruit.

Roll up banana sheet and slice with a sharp knife  into serving portions

Pipe extra cream on top. Decorate with blueberries and raspberry sauce

Do the same with mango puree form into disks

When dehydrated follow steps as above

Philippians 4:4   Rejoice in the Lord alway: and again I say, Rejoice. 
  
Posted by Yiannoulla Burness

Thai Spiced Tofu Balls

Have you found yourself in a situation where you need to make sandwiches or rolls whilst on the road and you just don't know what to make? Last week we found ourselves in that situation and we came up with a nice alternative to the usual. Enjoy!

Ingredients:

300g firm tofu
2 teaspoons grated ginger
6 Tablespoons finely diced red onion
3 Tablespoons fresh coriander, chopped
1 Tablespoon fresh mint, chopped
2 garlic cloves, crushed
2 Tablespoons diced red capsicum
2 teaspoons finely chopped lemon grass (white part only)
2 cups cooked short/medium grain brown rice
1/2 cup wholegrain spelt flour
olive oil for frying

• Put all the ingredients, except the olive oil, in a food processor and process until well combined, but do not over do.
• Roll the mixture into about 22 balls or patties. Place in the fridge for up 30-60 minutes.
• Place a little oil in the bottom of a frypan, preferable a non-stick frypan, over medium heat. Once the frypan is hot, all the patties and fry for 5-10 minutes, turning regularly until golden brown on both sides. Put on paper towels to absorb any excess oil.

Enjoy and serve with in rolls or even by themselves with the 'Coriander Dipping Sauce' which is used with the 'Vietnamese paper Rolls' recipe. We also enjoy the patties with a tahini sauce which is made with tahini, lemon juice, salt and water to achieve a pourable consistency.

 "...my mouth shall praise thee with joyful lips:"     Psalm 63:5
Posted by Melissa Awde

Organic Vs Un-Organic

I have just come across a really good carry along 'Shopper's Guide to Pesticides in Produce'. There have been plenty of times when certain organic produce has not been available at my local markets, so I have thought 'What is second best for us?'. This is a great print out, you can even download their app for your iphone or ipad.

http://www.ewg.org/foodnews/guide/?key=36700633

God Bless!

Melissa Awde

Garlic Tofu Cubes

This dish has been a family favorite for many years. Rob and I were down visiting with our sons recently and garlic tofu was on the menu. 

Serves 4 - 6

Ingredients

320g firm tofu*
1/4 cup plain flour
1 heaped tablespoon garlic powder*
1 tablespoon approx of braggs aminos* or light soy sauce
3 tablespoon olive/vegetable oil

Method

 

  Cut the slab of tofu into cubes. Sprinkle flour on tofu and toss to coat, shake off excess

  Heat oil in a non stick pan, add tofu and lightly brown on all sides

Remove tofu from fry pan and place in a bowl to cool.  When tofu has become cold add garlic powder, toss to coat. Tofu cubes must be cold otherwise the garlic powder will not stick to the tofu.  Drizzle braggs aminos over garlic cubes turning with a spoon to incorporate soy sauce.

Place cubes back in the pan and lightly pan fry for a couple of minutes. Serve with rice or noodles. If there is left over tofu it is nice the next day in a sandwich.

 

 

*Tofu is available in most supermarkets. This recipe requires firm tofu. Once tofu has been removed from its sealed packet it must be used, or placed in a container and put in the fridge. Make sure tofu is covered with cold water. Change water daily. May last up to a week in the fridge once opened.

*Garlic powder is available in the spice section in the supermarket or health stores. Do not confuse this with garlic salt. 

*Braggs Liquid Aminos : is a healthy alternative to soy and Tamari sauce. Made from non-GMO soybeans with no preservatives or additives. Not fermented. Use in place of soy sauce.  Available only in health food stores.

Psalm 145:3 Great is the Lord, and greatly to be praised; and his greatness is unsearchable

Posted by Yiannoulla Burness

Kale Chickpea Salad With Citrus Sesame Dressing

Another delicious salad bursting with flavor and so good for you

Salad Ingredients

300g purple curly leaf kale, washed and destemmed

Juice of half a large lemon

1/2 medium red onion, thinly sliced

50g julienned celery

1/2 large yellow or orange capsicum (bell pepper), julienned

400g cooked chickpeas

1/2 cup sliced pitted green olives

Dressing Ingredients

1 tablespoon sesame oil

1 teaspoon each lemon and mandarin juice

1 teaspoon braggs amino or own choice of a light soy sauce

1 teaspoon agave

Method

- Wash Kale, remove leaves from stem. Place in a salad spinner to remove excess water. Tear leaves into bite size pieces. 

- Add juice of 1/2 a lemon to the kale. Massage with your hands to release juices until kale takes on a wilted look. This helps to soften the kale. Set aside.

  

- Prepare remainder of salad ingredients, add to marinated kale.

- Prepare dressing, add to salad and toss. 

 For best results add dressing a few minutes before serving. 

Enjoy.

Colossians 3:16 Let the word of christ dwell in you richly in all wisdom; teaching and admonishing one anther in psalms and hymns and spiritual songs, singing with grace in your hearts to the Lord. 

Posted by Yiannoulla Burness