Raw Maple-Crunch Granola

Now this recipe you HAVE to try!! Yes, yes... I know I'm always saying that... but really, you MUST!! I'm snacking on these as I'm posting :)

Equipment needed: Dehydrator

Ingredients:
2 cups pecans, soaked for 2 hours, rinse and drain
2 cups hulled buckwheat, soaked 2 hours, rinse and drain
1 cups flaxseeds soaked for 2 hours in 1 1/2 cups liquid (DO NOT DRAIN)
2 cups rolled oats
1 cup Pepitas
1 cup maple syrup
1 Tbs vanilla seeds
1/2 tsp Celtic salt

• Roughly chop the pecans and pepitas
• Combine all the ingredients into a large bowl. Mix well with your hands
• Divide the mixture between 4-5 teflex lined dehydrator trays.
• Dehydrate on 145 degrees fahrenheit for 12 hours (overnight). It should be crispy in the morning, remember that it will get a little crispier as it cools too.

Serving Suggestions:

• Stir through Goji berries or cranberries before serving. YUM!!
• Fresh blueberries or raspberries work a treat.
• Serve with raw nut/seed milk or milk alternative.

Now tell me how much you enjoyed it... ok??

Blessings... Melissa xx

Chickpea Salad with Kaffir & Sundried Tomato Dressing

Summer is approaching and salads are calling!! This is an amazing salad, if I can say so myself.

Thermomix method:


1000g cooked chickpeas
3 cloves garlic
5 kaffir lime leaves
60g sun dried tomatoes
2 tsp Celtic salt
55g lemon juice
100g olive oil
1 Tbs honey
large handful of roughly chopped coriander (or parsley if you aren't a fan of my favorite herb)

• Place the garlic, kaffir lime leaves, sun dried tomatoes, salt, lemon juice, olive oil and honey into the TM bowl and blend for 10sec/speed 8. Scrape down the sides and blend  for another 10sec/speed 6.
• Pour the dressing over the chickpeas and add the coriander. Mix through and serve!! I like to add a squeeze of lemon juice on top each individual serve and a sprinkle of cayenne :)

Conventional Method:

5 cups cooked chickpeas
3 cloves garlic
5 kaffir lime leaves
1/2 cup sun dried tomatoes, packed
2 tsp Celtic salt
Juice of 1 large lemon
1/2 cup olive oil
1 Tbs honey
large handful of roughly chopped coriander/parsley

• In a high power blender or small food processor (you know the ones that go onto the end of your brain/barmix stick), blend up the garlic, kaffir limes leaves, sun dried tomatoes, salt, lemon juice, olive oil and honey until all blended together well and there are no big junks.
• Pour on top of the chickpeas and add the coriander. Mix together and serve! I like to add a squeeze of lemon juice on top of each individual serve and a sprinkle of cayenne :)

 Posted by Melissa Awde

Gnocchi with Homemade Tomato Suturush (sauce)

Homemade Gnocchi with fresh Tomato Suturush (sauce)... Mmmmmm!!! And it's Gluten Free too!!


Thermomix method (Serves 4)

500g Potato, peeled and cut into 2-3cm cubes (dry variety is best)
600g water
140g Gluten Free plain flour
2 tsp Celtic salt

• Weigh the flour into a bowl which has been placed onto the Thermomix (TM) bowl. Place the flour to the side for later use.
• Place the water into the TM mixing bowl. Place the Varoma dish into position then weight the potatoes into it. Steam for 25mins/Varoma/Speed 1
• Let the potatoes cool down  (45+ mins)

While the potato is cooling, make the Tomato Suturush or your favourite sauce:

2 large onions, quartered
25g olive oil
1000g vine ripened RED tomatoes
2-3 tsp Celtic salt

• Dice up the onion 4 seconds/speed 4
• Fry the onion with the oil 8mins/110degrees/stir
• Cut the tomato into 2-3cm chunks and add to the bowl with the salt. Cook off 30mins/110degreed/stir

Clean out your bowl and dry well, continue making the Gnocchi

• Add the cooled potatoes, flour and salt into the mixing bowl and mash 10sec/speed 4
• Knead 30-40seconds on the kneading setting
• Sprinkle a little flour onto your work surface and work it into a small texture. Divide your dough into 4 and roll each ball out into a 2cm log then cut into 1cm pieces. Shape gnocchi with a fork or leave them as is.
• Boil a large pot of salted water and cook the gnocchi in 4 batches. The Gnocchi will sink when first put in but then rise to the surface when cooked through. It only takes a couple of minutes so keep an eye on them.
• Drizzle gnocchi with a little olive and salt and then serve with your sauce.

Enjoy your Gnocchi with a beautiful green salad - yum mo!!

Stove-top Method:
500g Potato, peeled and cut into 2-3cm cubes (dry variety is best)
600g water
140g Gluten Free plain flour
2 tsp Celtic salt

• Steam the potato for 25 minutes or until cooked through. Place on the side to cool down completely.

While the potato is cooling, make the Tomato Suturush or your favourite sauce:

2 large onions, quartered
1 Tbs olive oil
1kg vine ripened RED tomatoes
2-3 tsp Celtic salt

• Dice up the onion and fry until soft.
• Cut the tomato into 2-3cm chunks and add to the onions with the salt. Cook off on medium/high heat for 30minutes, stirring regularly. 

 Continue making the Gnocchi:

• Mash the cooled potatoes and then add the flour and salt. Continue to mash until well combined.
• Knead the dough for a minute or 2 until well combined and is a smooth texture.
• Sprinkle a little flour onto your work surface and work it into a small texture. Divide your dough into 4 and roll each ball out into a 2cm log then cut into 1cm pieces. Shape gnocchi with a fork or leave them as is.
• Boil a large pot of salted water and cook the gnocchi in 4 batches. The Gnocchi will sink when first put in but then rise to the surface when cooked through. It only takes a couple of minutes so keep an eye on them.
• Drizzle gnocchi with a little olive and salt and then serve with your sauce.

....

We have exciting news for all those Thermomix cooks. Our recipes will be updated with new Thermomix instructions!! Let me hear a "Woohoo!!"

Please be patient with the progress :-)

PS) You may notice a few new changes coming up too ;-)

Avocolada

Good MORNING Sunshine!!! The warmer months are appearing and I am craving beach days and sipping Avocolada's :-) Oh, bring on the HAPPY summer days!!

This drink is at it's peak when avocados, pineapples, coconuts and limes are in season.

EQUIPMENT : A high speed blender like a Vita-mix or Thermomix

Ingredients - Serves 4

1 ripe avocado, peeled and pitted
3 cups fresh diced pineapple (the acid free ones are awesome!)
2 cups coconut water *
2 Tbs stevia
3 Tbs lime juice
1 Tbs coconut oil
Pinch of salt

• In a high speed blender whiz it together until smooth.

Now try not imagining yourself lying on a pacific island beach and soaking in the rays :-) ENJOY!


 * You can buy coconut water as a drink in asian stores. Just make sure it's pure 100% coconut water with no additives and sugar.


Posted by Melissa Awde

RAW Brownie Slice

OH YUMMY!!!! Just try it, and with the proper ingredients!!


Base:
3/4 cups raw almonds
1/2 cup raw cashews
2 cups (packed) pitted medjool dates
1/3 cup raw cocoa/carob powder
1/4 tsp celtic salt
Seeds from 1 vanilla bean or 1 tsp vanilla paste

Frosting:
1/2 cup coconut butter (not oil)
1/4 cup raw agave nectar
2 Tbs raw cocoa/carob powder
Pinch of Celtic salt

• Line a 8-inch tray with baking paper.
• Prepare the base by processing the almonds and cashews until very fine.
• Add the dates and pulse until the mixture becomes crumbly and then comes together.
• Add the cocoa/carob powder, salt and vanilla and process until it's mixed in to the nut and date mixture. The mixture needs to be able to stick together when pressed, if it isn't add a few drops of water and  process again.
• Press into the prepared pan with wet hands.
• Prepare the frosting by processing together the coconut butter and agave until smooth. 
• Add the cocoa/carob powder and salt and process through. Do not over process; just quickly.
• Smooth the frosting over the base and refrigerate for an hour or more until set and firm.
• Slice and ENJOY!