Raw Vegan Cheezy Kale Chips

Eat your greens as a crispy crunchy snack and enjoy its health benefits at the same time. Kale is bursting with goodness, and is an excellent source of manganese, iron, calcium, copper, vitamin A C E & K. Also high in dietary fiber.

 Kale chips are dried out at a very low temperature in a dehydrator. This helps retain vitamins, minerals and enzymes which can be destroyed when cooking. If you do not have a dehydrator you may use an oven. Oven temperature needs to be set at its lowest. Put kale chips on sheets of baking paper and set on trays in oven. Dry out 12 – 14 hours, or until crisp. The dehydrator used in this recipe is an Excalibur. If you have a different make follower manufacturers instructions.

Ingredients

400g of kale leaves, (dinosaur, curly or Russian kale)

 

2 cups raw cashews, soaked and drained

80g raw carrot peeled and chopped

1 1/2 tablespoon onion powder 

(make your own onion powder by taking dried onion and blending in a high speed blender. 1 1/2 tablespoons dried onion equals 2 tablespoons powder)

2 1/2 teaspoon coriander powder

1 teaspoon garlic powder

3 tablespoon savoury yeast flakes

 1 tablespoon lemon juice

¼ cup plus 1 tablespoon olive oil

1 cup water

½ teaspoon agave

1-2 teaspoon salt

Method

1) Put raw cashews in a glass bowl or jar, cover with water and soak 8-24 hours.

Rinse well before using in recipe.

2) Wash and remove the stems from kale, tear or cut into large pieces. Dry kale in a salad spinner or between two towels, then set a side in a large bowl.

3) Place the rest of ingredients, including the cashew nuts into a high speed blender. Blend until well blended and creamy. Add extra water a little at a time if required. Mixture should resemble a thick batter consistency, without any trace of nut particles.

4) Pour cashew cheez mixture over kale leaves. Using your hands, massage the cashew cheez into the kale until well incorporated, (you may want to wear gloves).

5) Take the kale and spread out onto mesh pollyscreens.  Place screens on trays and put into dehydrator. 

Dehydrate at 135 degrees for 3 hours then turn down temperature dial to 115 and continue to dehydrate 12 more hours. Kale chips are done, when they are crisp and crunchy.

6) Store chips in air tight containers, preferably glass. 

Isaiah 58:11 And the Lord shall guide you continually, and satisfy thy soul in drought, and make fat thy bones:and thou shalt be like a watered garden, and like a spring of water, whose waters fail not.

Posted by Yiannoulla Burness

Carob Crunch Squares

 

 Carob crunch was made using whatever ingredients I had in the pantry at the time. You can do the same. Let your imagination run wild. Add dried fruit to replace some of the liquid sweetener.  Try different nut butters and whole nuts. Use puffed wheat or millet instead of rice. Shredded coconut instead of fine coconut.

Ingredients

1 cup desiccated coconut

¼ cup sesame seeds

½ cup sunflower seeds

1 cup almond slivers ,roasted

½ cup brazil nuts, roughly chopped

¼ cup crunchy peanut butter

¼ cup tahini

300g carob unsweetened buttons

1 ¼ cup agave* or other sweetener

1 tablespoon carob powder, heaped

1 cup rice puffs

½ teaspoon salt

Method

    - Roast almonds 15 minutes in hot oven, watch the nuts do not  burn. Set aside until cool. 

    - Put nuts and remainder of ingredients in a large mixing bowl, except carob buttons.

    - Place carob buttons in a medium size stainless steel bowl. Fill a saucepan with 2cm water, bring to boil. Place bowl over top of saucepan so it acts like a double boiler. Let water simmer gently under bowl, helping to melt carob. When carob is almost melted, add 1-2 tablespoon of water to thin the melted carob.

     - Add melted carob to rest of ingredients. Stir until well combined.

     - Place a sheet of baking paper inside a baking dish 28 x 20cm. Spoon carob mixture into dish, press down firmly with a large spoon.

       - Place in the refrigerator and allow to set.

     - Lift carob crunch out of dish holding onto the baking paper. Peel off paper. Cut into squares. Store in an airtight container in the fridge. 

 ENJOY

Psalm 199: 103 How sweet are thy words unto my taste! yea sweeter than honey to my mouth! 

 

Posted by Yiannoulla Burness

Nut And Seed Savory Vegetable Loaf

A delicious loaf that maybe eaten hot or cold. Makes a great lunch idea for a picnic. Use as a tasty filling in sandwiches. A favorite with children. 

Serves 6-8

  Ingredients

¾ cup pecans

½ cup sunflower seeds

1 large onion minced

1 cup grated potato

½ cup grated zucchini

1 cup dried wholemeal breadcrumbs

1 ½ tablespoon braggs liquid amino* (light soy sauce)

2 teaspoon garlic powder

1 teaspoon onion powder*

1 teaspoon dry basil

1/2 teaspoon salt 

1/4 - 1/2 cup soy milk

Method

- Lightly grease a standard size loaf tin. Line the bottom with baking paper.

-Put nuts and seeds on a tray and place in the oven. Bake 15 minutes at 180 C until golden brown. Set aside to cool. When cooled place in a food processer, process until finely chopped. Put aside.

- Peel and grate potato. Squeeze out juice from potato by using your hands. Place potato in a large mixing bowl.

- Add processed nuts and seeds along with the rest of ingredients, except milk. Mix to combine thoroughly. If mixture seems dry slowly add milk a little at a time until mixture is just moist .

- Place In prepared loaf tin. Cover with foil and bake in oven for 45 minutes. Remove foil and bake a further 15 minutes.

- Remove loaf from oven, allow to stand in tin 15 minutes. Turn upside down on board or plate and peel off baking paper. Transfer to a serving plate.

- Slice and assemble. Serve warm or cold with your favorite gravy or sauce.

*Braggs Liquid Aminos – is a healthy alternative to soy and Tamari sauce. Made from non-GMO soybeans with no preservatives or additives. Not fermented. *Onion powder - is not always easy to come by. Onion powder becomes hard once moisture from the air gets to it. The simplest way to have onion powder is make your own. You will need dried onion flakes and a powerful blender.  Place flakes in the blender. Blend on high until it forms a powder. Two teaspoons of flakes make just over a teaspoon of powder.    

"And God said behold, I have given you every herb bearing seed, which is upon the face of all the earth, and every tree, in the which is the fruit of a tree yielding seed: to you it shall be for meat".

Genesis 1:29  

Posted by Yiannoulla

Seed And Nut Wombok Salad with Sesame Dressing

A favorite salad of mine. I love combining different colors and textures in salads. This salad has a variety of greens enhanced with baby beet leaves. Make up your own combination of salad leaves with what is available in season. The ingredients in this recipe are organic.    

Serves 4-6

Salad Ingredients

200g wombok (Chinese cabbage), finely shredded

100g mixed salad greens, torn or shredded

50g butter spinach, finely shredded

100g red capsicum (pepper), julienned

75g red salad onion, finely sliced

¼ cup sun dried tomatoes

¼ cup each of sunflower seeds and pine nuts, toasted

Method

Heat a pan/skillet on medium heat. Add sunflower seeds and pine nuts to pan. Turn heat to low, stir seeds/nuts frequently 3-5 minutes or until golden in color. Transfer to a small bowl and allow to cool.

 Wash and prepare first three ingredients. In a large bowl add, salad greens, capsicum, onion and sun dried tomatoes and set aside.

Sesame Dressing

Method

Place the following ingredients in a small bowl and whisk together. Adjust flavors to your liking.

3 Tablespoon lemon juice

2 Tablespoon sesame oil

2 Teaspoon agave, (sweetener)

2 Tablespoon extra virgin olive oil

2 Teaspoon light soy sauce

1 Teaspoon garlic, minced

½ Teaspoon ginger, minced

Just before serving drizzle dressing over salad and toss. Add seeds and nuts and toss again. Transfer salad to a serving dish and serve. Enjoy!

O Taste and see that the Lord is good: blessed is the man that trusteth in him. Psalm 34:8

Posted by Yiannoulla

RAW Carob Mousse Cake

Our family has been truly blessed in being able to spend 5 weeks on such a beautiful island as FIJI. We enjoyed eating the plentiful supply of coconuts, papaya, pineapples and bananas. As a 'treat' we made some YUMMY raw cakes.

This raw cake I make often in Australia - all the ingredients are easy to come by.

Base:

1 1/2 cups Almonds

1 1/2 cups Dates, chopped

Place almonds and dates into a food processer and process for a few minutes until well combined and sticking together. If your dates are too dry, add 1/2 - 1 tsp to the mixture and continue to process.

Press the mixture into a 9"x9" dish and set aside.

Carob Mousse:

2 cups Coconut flesh (fresh from the coconut which should be soft and easy to scoop out) *

2 cups Coconut juice (fresh from the coconut)

1 cup Cashews, soaked for 4 hours

¾ cup Coconut oil

½ cup Agave nectar

1 cup Carob powder (light in colour)

1Tbs Vanilla extract

2 Medjool dates, pitted (optional)

Place all ingredients into a high speed blender and blend well for a few minutes. Scrape down the sides of the jug if need be. Continue to blend until smooth and creamy.

Pour on top of the prepared base and spread out evenly. Cover with cling wrap and place in the fridge overnight or for 8 hours.

Living Waters Mission School garden


Just a quick REMINDER that it is time to head to our gardens and prepare for our summer crops. Our family has been busy this week preparing plots, planting and digging up a 'brand new' garden the length of our home. We are all very excited to have more room this year to plant rockmelons and watermelons and other goodies. Keep tuned for further report on our summer gardens!

* NOTE - You can purchase fresh coconuts from Thailand in most Coles or Woolworth supermarkets for anywhere between $2-$3 each. They are white and look like a pyramid shaped ball :o)

'O taste and see that the LORD is good: blessed is the man that trusteth in him.'      Psalm 34:8

By Melissa Awde

Fresh Herb Potato Salad

This salad is bursting with flavor. For added color and texture to the salad, leave skin on potatoes. I like to use organic red desiree potatoes in this recipe. They have a waxy pink-red skin and creamy yellow flesh. A good boiling potato that keeps its shape. Flavor intensifies if salad  is made ahead of time and allowed to be refrigerated for a few hours or over night.

Ingredients

1 kg red skinned potatoes (unpeeled)

1/3 cup minced red capsicum (pepper)

¼ cup finely chopped red onion

2 tablespoon fresh coriander

1 tablespoon Italian flat leaf parsley

1 ½ tablespoon fresh dill

1 ½ tablespoon fresh mint

2 ½ tablespoon fresh lemon juice

2 tablespoon extra virgin olive oil
1 teaspoon salt or to taste

Method

- Wash potatoes, cut into bite size pieces.
- Boil potatoes in lightly salted water until cooked. Test potatoes after 10 minutes with a fork. When done, drain cooking water.
- Make a dressing of lemon juice, olive oil and salt. Drizzle over potatoes while hot. (Potatoes absorb flavors more while they are hot). Toss gently, allow to cool. 
- Wash herbs and dry. Finely chop or mince herbs. Add to potatoes with capsicum and red onion.                     Combine, turning potatoes gently so they do not break up. 

Enjoy


Psalms 26:3 Trust ye in the Lord for ever: for in the Lord Jehovah is everlasting strength


Posted by Yiannoulla