My 'Boost' Juice

It is very rare for me to believe in a product so much that I would recommend it to others. But I just had to let you all know about these 2 products I use EVERY single day. I have a protein and superfood smoothie each morning and evening, and if by any chance I miss out I can tell the difference in my overall energy and attitude. I have noticed that it regulates my blood sugar levels (I don't crave sweet foods or any other food between meals) and I am not as tired with only a few hours sleep. Oh, and for any breastfeeding mums, it's awesome for your milk quality and supply.

I have tried many protein and super food formulas but not one has agreed with me. I do have a sensitive digestive system so the common protein powders formulated from peas, beans, etc... have been to harsh and I would always end up with a bloated stomach and hours of discomfort. What I absolutely love about this protein powder is that it is based on sprouted brown rice (which is easily digested) it's Vegan and RAW!! I am ever so thankful for this product - thank you a million Steven and Karen.

You can purchase these awesome products from www.edenhealthfoods.com.au

You can make your smoothie however you like but this is what I do. In a blender I put:

2 Bananas,

1 Cup Milk (rice, nut, soy, etc..)

1 Cup water (even more at times)

1 heaped Tbs 'Eden PowerProtein Raw Superfood Formula'

1 heaped Tbs 'Eden Superfood Formula'

3 dates, chopped 

1 Tbs Tahini (optional)

Blend altogether and ENJOY!

'As for me and my house we will serve the Lord.'

Posted by Melissa Awde

Cashew Sweet Cream

It is so nice to have a sweet cream for on fresh fruit or with one of your favourite deserts. There are many ways to make it so here is just one that we enjoyed last night! it is so quick and easy and really yummy too.

INGREDIENTS

1 270ml can thick coconut cream (I use Ayam brand)

1 cup raw cashews

seeds of 1 vanilla bean

1 Tbs honey

2 Tbs lemon juice

pinch sea salt 

METHOD

Blend all ingredients at a high speed until smooth and creamy.

Place in the refrigerator for a few hours or overnight to chill and thicken. 

"When one door of happiness closes, another opens; but we often look so long at the closed door that we do not see the one which has been opened for us" Helen Keller

Antipasto Polenta Stack

This is a family favourite for us!  I made it for breakfast for a friend and she took some great photos for me. it makes it so much easier when you have someone else to do that part. Thanks Janelle for the pictures and a lovely time at your place :)

For the polenta (to be made the night before or at least a few hours in advance)

1 Cup polenta

4 cups water

1 tsp salt

2tsp olive oil

1 tsp italian herbs or 1-2 Tbs fresh basil and oregano

2 green onions/1small brown onion sliced and sauted
 
Bring water to the boil
Add salt and olive oil
Slowly add polenta while stiring continually.
Continue to stir on a low heat for a few minutes then cover and sit for a further 5 minutes.
Add remaining ingredients and stir through
Pour into a small tray according to desired thickness and chill to set.
Note: if you are using a course polenta you will need to simmer it for longer for the water to absorb and the polenta to cook. It should be soft.

Grilled vegetables

1 small eggplant, sliced

1 red or yellow Capsicum (bell pepper), cut into large strips

2 small zuchini , sliced

1 purple or white onion, cut into wedges

2-4 tomatoes, cut into wedges

6-8 cloves garlic, peeled

Sprig of rosemary

Olive oil

Celtic sea salt

with the exception of the tomatoes, garlic and rosemary,mix the vegetables with a little olive oil and sea salt and place on a nonstick baking tray.
Place tomatoes on tray and drizzle with a little olive oil and sprinkle with sea salt
Wrap garlic cloves in baking paper and foil with rosemary and a little olive oil. Alternatively you can add the garlic and rosemary with the other vegetables but I love the soft texture and flavour of the wrapped infused garlic.

To serve...

Slice polenta into triangles and grill both sides with a little olive oil.

Place grilled polenta on plate and top with vegetables and basil pesto.

For a basil pesto recipes see below:

Pesto

1 large bunch basil

2 Tablespoons lemon

1 tsp Celtic sea salt

6 Tbs extra virgin olive oil

1 large clove fresh garlic

¼ cup macadamia nuts

2 Tbs pine nuts

 

Process all ingredients in the food processor

Here is an alternative Pesto recipe: Power Packed Basil Pesto

Posted By: Natasha Mansour

"O give thanks unto the LORD; for he is good: because his mercy endureth for ever."
(Psalms 118:1) 

Roasted Walnut and Artichoke Pesto

I have never experimented much with artichoke, but it was about time to. So up came this recipe which was so delish that I couldn't stop eating it! Use it as a dip or a spread - either way it will be gone quick.

Ingredients:
280g jar of Artichokes in brine (I get mine from Aldi)
1 cup packed Parsley
3/4 cup Walnuts, toasted
2-4 cloves garlic
2 Tbs Lemon Juice
1 tsp Celtic Salt
1/4 cup Olive Oil

Method:

• In a food processor pulse together the artichokes, parsley, walnuts, garlic, lemon, salt and olive oil until just combined.
• If you would prefer it a little softer or runnier add a little water and pulse through.
• Serve as a dip or on some toasted bread - Enjoy!

"O taste and see that the Lord is good."  Psalm 34:8

Posted by Melissa Awde 

Caramel Cookie Bar

This is sooooo yummy! We took it to a birthday party on the weekend and the hosts just loved it. I must say that it's an Awde favorite now. Make a double batch - you will be thankful.

Ingredients:

Caramel Topping:
1 cup coconut cream (try to use the thick cream only)
2 Tbs Cornflour
1/2 cup Rapadura sugar
Pinch of Celtic Salt
1 tsp Vanilla extract (optional)

•  Preheat oven to 180 degrees. Line a small square pan with baking paper.
• In a saucepan whisk together the coconut cream and cornflour until well combined then add the other topping ingredients. Whisk frequently until it just starts to boil and is thick and take off heat. Let the topping cool while preparing the base.

Base:
1 1/2 cups Spelt flour
1/2 cup Dessicated Coconut
Pinch of Celtic Salt
3 Tbs liquid sweetener (honey, agave)
2 Tbs Coconut Oil, at room temperature

• In a bowl combine the dry ingredients well and then add the sweetener and oil and mix together with your fingers until the mixture is just holding together when squeezed.
• Press evenly into the bottom of the pan.
• When topping has cooled a little, spread over the base.

Toppings:
1/2 cup Carob Buttons
1/3 cup roughly chopped Walnuts or Pecans
1/3 cup dessicated coconut
Few pinches of Celtic Salt

• Sprinkle the toppings over the caramel and let it bake for 20 minutes.
• Let the slice cool completely and them place in the fridge to let the caramel harden up. 
• Slice into bars and try not to eat it all in one go ;o)

"God is LOVE"

Posted by Melissa Awde

Bean and Corn Salad infused with Sundried Tomatoes and Coriander

Lastnight we were invited for dinner and I wanted to make something quick and scrumptious as my time was limited. This salad was a hit and it has been requested again by Imad and the boys.

Ingredients:
3x 400g cans of 4-Bean Mix
1x 400g can of Corn Kernels (try to get organic if available)
1/2 cup of Marinated Sundried Tomato Strips
1 Red Spanish Onion, cut into crescents
2 tsp Celtic Salt
4-6 Tbs Lemon Juice
1/2 cup Fresh Coriander, chopped finely


Method:

• Rinse all the beans and corn and let drain. Place into a large mixing bowl.
• Cut the onion into crescents and place in the bowl with the sundried tomato, salt and lemon. Use more or less salt and lemon until flavour reached as all salt and lemon has varying flavour. Mix well, cover and place in the fridge for an hour.
• Just before serving mix through the coriander, or if you prefer you can use parsley.

Enjoy! This is a new family favourite and I hope it may be yours too.


Blessings!!



Posted by Melissa Awde