Pumpkin Curry

 Curries are all about flavor, usually made with a combination of different spices. This dish is packed with flavor and nutritional goodness. There are many different kinds of pumpkin.  I like to use butternut or jap pumpkin for this dish. The flesh remains dry and does not release too much water when cooking which is what you want. Choose pumpkin that has dark orange flesh this ensures a rich sweet flavor. Pumpkin is full of fiber and a wonderful source of vitamins A, C, K, E Also rich in minerals such as iron, potassium and magnesium.

Serves 4-6 people makes a colorful accompaniment to a main dish

Ingredients

625g pumpkin, peeled and cut into bite size pieces
5 medium size garlic cloves, peeled and crushed (If you have a mortar and pestle use to prepare garlic and ginger add a little salt then use pestle)
1 1/2 teaspoons fresh grated ginger
1 large onion, finely chopped
8 - 10 curry leaves (optional)
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/4 to 1/2 teaspoon turmeric
1 teaspoon of salt or to taste
1/4 to 1/2 cup water
2-4 tablespoon light tasting oil, (vegetable, or sunflower)

Method

_  Heat the oil in a heavy based pan on medium heat. Add mustard seeds, cover and allow to pop briefly. 
_  Add cumin seed and curry leaves allow to saute 1 minute then add onion and cook 2 minutes.
_ Add crushed garlic and ginger cook further 2 minutes
_  Add turmeric stir briefly then add pumpkin pieces and salt, stir until well combined. Cook for a few minutes on med heat then add water, place lid on pan and turn down to low. Cook until done check often it dose not take long.

Note the amount of water may not seem enough but once the pumpkin starts to cook it will release water. The idea is to keep it as dry as possible unless you want a soupy curry. 

ENJOY

Posted by Yiannoulla Burness

Galatians 5:22
But the fruit of the Spirit is love, joy, peace, longsuffering, gentleness, goodness, faith,
 

RAW Buckwheat Cripsy Cereal

It is hard to take a picture of this dish BUT it is YUMMY!! It is our families favourite cereal and it never lasts long. The great thing is that it is ultra quick to make and RAW!! 

Dehydrator is needed for this recipe :o)

Ingredients:

2c                    buckwheat grouts, soaked for at least 1 hour

¾ c                  maple syrup, honey, agave

1 ½ t                vanilla extract

2t                     celtic salt

• Place buckwheat in colander and rinse. Place in bowl of food processor and add remaining ingredients. Pulse until very well combined but not pureed. 

• Divide between two telex-lined trays and spread to 1/8 inch thick. Dehydrate at 115(f) for 8 to 12 hours, or until top is dry and teflex sheet peels away. Flip over and dehydrate for a few hours until completely dry and crunchy. Break into pieces and store in airtight container. Can last a few weeks in an airtight container.
• Serve with fresh raw nut milk and fruit of your choice. Enjoy!

"God is good!!"

Posted by Melissa Awde

Wholemeal Plain Or Fruit And Nut Bread

Have fun making your own bread. There is nothing so good as home baked bread. The taste is amazing, you will want to make it over and over. This is a one loaf, one rising recipe. Make it plain or add your favorite dried fruit, nuts and or seeds. To make it even more healthy grind your own flour using organic wheat.

Preheat oven to 180 degrees celcius

Ingredients you will need

1 cup unbleached plain flour
1 cup bakers wholemeal flour (or stone ground)
1/4 cup gluten flour (optional) gives more texture to the bread
3 tablespoon grape seed or light tasting oil
2 teaspoon instant yeast
1 teaspoon sweetening ( agave, honey, rapadura sugar)
1 teaspoon salt
Luke warm water
Sesame and or sunflower seeds ( for coating)

Fruit Loaf

Add 1mixed cup of your favorite dried fruits, nuts and or seeds to above ingredients
I chose organic raisins, currants, goji berries and walnuts

 Method

Lightly grease a 9 x 20cm loaf tin

Making dough using a stand mixer with dough hook

(1)  Place all ingredients except the water into a mixing bowl. Attach dough hook. Slowly add the water and knead until dough clings to dough hook and sides of mixing bowl become clean. This is usually done on a low speed or according to manufacturers instructions for your machine. Continue to knead dough for about 4 minutes. 

Making dough by hand

 (1)  Place all ingredients in a large mixing bowl except the water. Make a well in the center,  slowly add a little water at a time until a soft dough is formed. Knead for about 10 minutes.

(2) When dough is ready shape into a loaf.
(3)  Lightly brush loaf with water and sprinkle with sesame and or sunflower seeds, pat down with hands or gently roll dough.
(4)  Place dough in prepared tin. Take a sheet of glad wrap, spray with oil on one side. Place oiled side facing down over dough. This prevents dough sticking to plastic when you remove it.
(5)  Cover with a wet warm tea towel  and leave to rise in a warm place until doubled in size. (for a quick rising method see pizza recipe on this blog)
(6)  When dough is risen, place in preheated oven on the middle rack in center of oven. Bake for 35 minutes. Remove bread from oven and let it rest a few minutes before removing from tin. 
(7)  Turn out onto a wire cake rack and allow to cool. Make sure bread is completely cool before placing in a storage container.

This bread freezes really well. Slice loaf before freezing

John 6:33 For the bread of God is he which cometh down from heaven, and giveth life unto the world.

Posted by Yiannoulla Burness

Macadamia Cookies

 Some friends bought these cookies to our home to share with us and they were so scrumptious that I wanted to share them with you all too. They are very simple and quick to make and a lovely treat for the whole family. I was told that you can use other nut butters as well but haven't tried as yet as the macadamia ones are so good!

Ingredients

1 cup whole wheat/spelt flour

1/2 C macadamia nut butter (you can buy this at some markets and health food stores) however I make my own in the champion juicer or food processor.

1/4 Cup honey

1/4 tsp celtic sea salt

2 Tbs macadamia nut oil

1/2 tsp vanilla paste

Mix all ingredients except flour. 

Then add flour and mix well.

Form into balls and place on baking tray lined with baking paper. 

Press down with back of a fork.

Bake at 175 degrees celcius for 8 minutes or until golden. be careful to watch them as they will burn fast. I like to do mine a little longer as we like them crunchy but they are lovely chewy too. 

 They are also lovely with a drizzle of melted soy carob or with the base dipped in it. Experiment and Enjoy!

Let my mouth be filled with thy praise and with thy honour all the day.  Psalm 71:8

Posted By: Natasha Mansour

Brown Rice Pizza - gluten free!!

This is a FANTASTIC gluten free dish that the whole family will enjoy. There are so many variations to this dish, so experiment and enjoy!

Base:
1 1/2 cup Brown Rice
3 cups water
1 Tbs Olive Oil
1 Tbs Mixed Herbs, dried

Toppings:
2 Zucchini, sliced thinly on mandoline
1 Red Capsium, sliced thinly
2 Tbs Olive Oil
1/2 tsp Celtic Salt
2 tsp Tamari
1 Onion, sliced

Kalamata Olives, sliced
Tomato Paste

• Cook the brown rice with the water and salt on low for 50 mins. Once cooked add the olive oil and mixed herbs to the rice and combine well. Oil a large lasagna dish and press the rice (with wet hands) into the base of the dish. Bake at 180 degrees celsius for 10 mins.

• Combine the zucchini, red capsicum, salt, olive oil and tamari. Line a tray with baking paper and spread out the vegetables onto the tray. Bake at 180 degrees celcius for approx 30 minutes or until the vegetables are baked through.

•  Spread the tomato paste onto the cooked brown rice base so that it is covered well. Distribute the cooked vegetables and sliced olives on top and bake in the oven for a further 20 mins. 

• A YUMMY addition to the pizza is to make a cashew cheese to go on top OR adding additional toppings such as sundried tomatoes or marinated artichokes!! Delish.....

 BONUS: The children will love it too!!

Posted by: Melissa Awde

 "Our work in this world is to live for others' good, to bless others, to be hospitable;..." Testimonies, vol. 2, p. 645.

CREAMY SEED DIP OR DRESSING

This is a quick and tasty dip or dressing. A blender is all that is required to make this. A high powered blender will give a smooth and creamy texture to the dip. Enjoy!

Makes approximately 1 cup

Ingredients

1/2 cup sunflower seeds soaked (4 hours or overnight)
2 teaspoon onion flakes
1 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoon extra virgin olive oil
2 tablespoon freshly squeezed lemon juice
6 tablespoon water
2 teaspoon fresh mint and flat leaf parsley

Method

_  Rinse seeds after soaking and place in a blender
_  Add rest of ingredients 
_  Blend on high speed until smooth and well combined

To make a dressing blend ingredients as above, then slowly add more water for a thinner consistency. Adjust flavor to taste.

Psalm 27:14  Wait on the Lord: be of good courage, and he shall strengthen thine heart: wait, I say, on the Lord

Posted by Yiannoulla Burness