Tropical Tapioca Pudding

This is my absolute favourite sago/tapioca recipe and with mangoes in season we have been thoroughly enjoying it lately. I have been meaning to post it since last summer but had no good pictures. Thank you so much for these awesome photos, Elyssa :) Such an easy and yummy desert!

INGREDIENTS

3/4 cup tapioca pearls (sago), soaked in 1L soy milk for at least 1 hour

1 can crushed pineapple (the tin I had was 430g)

1 x 270g can coconut cream (I love the flavour of Ayam brand)

Seeds of 1 vanilla bean or 1 tsp vanilla paste

3Tbs Rapadura sugar

Fresh mango, strawberries and cashew cream to serve

Cook soaked sago with vanilla, sugar and coconut cream over a low heat, stirring to prevent sticking.
Add crushed pineapple and stir through.
Pour into one large or several small bowels and chill in refrigerator

Serve with Cashew Sweet Cream  and fresh mango and strawberries. YUM!

Posted By: Natasha Mansour

RAWee Noodle salad

Salad

300 g medium rice noodles
1 clove garlic
2 inch piece of ginger
7 red cherry tomatoes
1/2 bunch basil
1 Tbs Rapadura sugar
3 Tbs Tamari
2 Tbs Sesame oil
Juice of 3 limes
6-8 Radishs
2 carrots, halved lengthways
1 medium fennel, quartered
1/4 wombok cabbage

TOPPINGS:

350g firm tofu
Tamari
Sesame oil
Sweet chilli sauce
peanuts/cashews
4 fresh kaffir lime leaves
1/2 bunch min, leaves torn

• Boil water and pour over the rice noodles and let to boil for a couple of minutes until cooked. Drain well and rinse with cold water.
• In a nonstick frypan, fry the tofu with the tamari, sesame oil and kaffir lime leaves until crisp. Place on the side for use later.
• In the nonstick fry pan, fry the broken peanuts/cashews in a TINY bit of oil OR dry fry. Place on the side for use later.
• Place the garlic, ginger, tomato, basil, sugar, tamari, sesame oil and lime juice into a food processor and process until smooth and consistency of dressings. 
• Place the slicing blade attachment onto your processor and cut the radishes, carrots fennel and cabbage.
• Place into a large bowl, using your hands mix through with the noodles. Place onto a large platter and top with the torn mint and tofu. Drizzle with sweet chilli sauce and serve immediately.

Enjoy with friends!!

 

Posted by Melissa Awde

Boost Me Up - Overnight Breakfast!

 

 About a month ago I went to stay with my good friend Stephanie. On Sabbath morning for breakfast she made an amazing overnight oat breakfast - it got me craving!

Serves 4

1 cup of rolled oats (I used '5 grain goodness' which is 5 different rolled grains)

4 Tbsp Black Chia Seeds

3 1/2 cups of Almond Milk (I made my own)

1 tsp Natvia (from the Stevia plant)

• Mix all ingredients together and put in the fridge overnight.

TOPPINGS:

• Walnuts - soak overnight 
• Fruit Salad - Rockmelon, Strawberries, Nashi Pear cut into small chunks and mixed through with a tin of passionfruit pulp.
• Pear Cream - 1x 800g tin pears in natural juice, 1 cups raw cashews, 1 vanilla bean seeds, juice of 1 lemon and 1 tsp Natvia. Blend altogether until smooth.

TO SERVE:

Scoop your overnight oats into a nice serving dish/glass, top with fruit salad, pear cream and then soaked walnuts. YUMMY!!

Posted by Melissa Awde

Green Quinoa with Mango and Avocado

Summer is starting, so along with that, the salad craving is starting!! This salad is amazing - exactly what I wanted it to be. Do NOT skip the mango!

Serves 4-6

1 cup Quinoa

100g baby spinach

1 bunch coriandesr

1 bunch mint

3 shallots

2 limes, juiced

2 Tbs olive oil

2 tsp Celtic salt

1 mango diced into SMALL 1cm cubes

1 avocado diced into SMALL 1cm cubes
400g tofu, chopped into 1-2 cm cubes
1 tsp sweet or smoked paprika powder

1 Tbs tamari

olive oil

• Place the quinoa and 1and 3/4 cup of hot water into a saucepan. Bring to the boil and reduce to a simmer and keep covered. Should be cooked within 12-15mins when all the water is absorbed. :Let the quinoa cool down before proceeding to the next step.
• In a food processor place the spinach, mint, coriander and shallots. Pulse/process until all chopped up.
• Combine the quinoa, green mixture, lime juice, olive oil and salt. Mix well with your hands. Spread out on a nice platter.
• Gently mix through the mango and avocado with the quinoa.
• Pour a little olive oil into a non-stick frypan, Add the tofu, tamari and sweet paprika. Let it fry until golden brown. Place the tofu on top of the salad and admire a beautiful and tasty salad!

Posted by Melissa Awde

Beans in a Garlic Cream Sauce served on Brown Basmati

WE ARE BACK!! The last 6 months has been VERY busy for our families, with lots of travel for us all. But now we are back, and slowly getting into the swing of things again. We are looking forward to sharing more yummy recipes again.

This dish was a real treat to eat and very gourmet - especially after eating so much bread on our travels.


Serves 6

Ingredients:
1-2 Tbs olive oil
1 medium onion, diced finely
1 large red capsicum, diced
2 tsp celtic salt
1 cup frozen peas
2 cups cannellini beans (or another bean of your choice)
1 batch of Garlic Cream Sauce

 'Garlic Cream Sauce'
1 cup raw cashews
2 cups water
2 tsp celtic salt
3 tsp stock powder
1 small onion
1 Tbs yeast flakes
2 large cloves garlic (or more)
2 Tbs cornflour (starch)
1 1/2 cups water, extra

• Fry the onion, capsicum and salt in the olive oil until the capsicum and onion softens. Then add the green peas and cannellini beans until cooked through.
• For the sauce: Place all the ingredients into a blender, except the extra 1 1/2 cups water and blend on high for up to 2 minutes until no particles are felt. Add the remaining 1 1/2 cups water and blend to combine. Pour into a saucepan and heat, stiring constantly until the mixture thickens (few minutes).
• Add the sauce to the vegetables and stir well to combine.
• Serve on brown basmati rice with a side salad. Enjoy!

Posted by Melissa Awde

Kids in the Kitchen!!

Children love to be in the kitchen - even boys! Make cooking enjoyable and fun: it's an art that can be learnt by all.

The other day Marco (5 years old) said to me, "I can't wait to be a big man, build all day and then go home and cook for myself". Bless him!!

As you can see, this is rather simple. All you need is:

Carrot, peeled and cut in circles and then cut to make the flower bud

Cucumber, peeled and cut into circles and halved. Cutting in to make the petals.

And TOOTHPICKS!

Loads of fun + fine motor skill training!