Caesar Salad

 

This would have to be our all time favourite salad - really!! Tash and I are currently without our husbands as they are on an overseas work trip so we could think of no other way to cheer ourselves up then making this scrumptious salad and sitting outside in the sun. All that was missing was the sound of waves!

Serves 4

 

Ingredients:

1 Cos lettuce sliced thickly

4 handfuls Rocket leaves

1 block of Tofu, cut into rectangular shaped pieces

•  In a non-stick frypan, pour a little olive oil and let it heat up. Add the Tofu cubes, a little salt, Tamari and garlic/onion powder and let it fry until lightly browned on both sides. Remove and let cool

6 slices Sourdough Bread cut into rectangles for croutons

•  Line 2 trays with baking paper and place the cubes of bread on to it. Spray with olive oil and sprinkle a little salt and onion/garlic powder if you like. Put in a oven on 180 degrees celsius for about 5 or more minutes. You want to take them out when they are JUST starting to golden, NOT go brown. They will dry up and harden as they cool down.

1 recipe of 'All Purpose Tahini Sauce'

In a blender put:

1 small onion

2 cloves Garlic

1/4 cup lemon juice

3 Tbs Tamari

1/3 cup Hulled Tahini

1 Tbs Honey

1/2 cup Olive Oil

1/4 cup water

Blend all together until smooth.

All you need to do now is mix the lettuce and rocket together. Put some tofu and croutons on top and drizzle the dressing all over. Mmmmm.... enjoy!!

 

Fried Potato with Sumac and Coriander

Recently Imad (my husband) has been talking about a dish his mother use to make for him in Lebanon whilst growing up. So for dinner last night we made it and the boys just LOVED it. Super easy and quick for something on the side.

Ingredients:
(Essential - Non Stick Frypan)
 
4 medium potatos, diced into 1cm cubes
2-3 tsp Sumac ( In your local supermarket these days. If not, try your local deli or Arabic store)
2 tsp Celtic Sea Salt (or to taste)
1/2 cup fresh chopped Coriander, chopped finely including the stems
Splash of Olive Oil

• Heat up the olive oil in your non-stick fry pan and then add the salt and let cook on medium-high heat. Do not stir often as you want it to brown and crisp as much as possible on each side. This may take a little while, approx 10-15 minutes.
• When the potato are soft and have started to brown add the Sumac. Continue to fry for a few minutes more.
• Add the chopped Coriander just before serving and stir and heat through.
• Serve with love and your have a beautiful dish!

Posted by Melissa Awde

Garden Vegetables on Polenta

When I was a little girl, you would often find me sitting in a fruit tree or in the midst of the cucumber patch having a feast. When we had another family come we would take great delight in visiting with other children and leading them through the garden sharing with them as we went. I have many a memory of the look of utter shock when we arrived back to the adults and parents saw their children chewing on a leaf of kale or parsley! “They would never eat that at home!” they would exclaim. Wow, they had really been missing out. I had the pleasure of eating it every day! So now although our garden is much smaller than the one my dear Mother kept, I still just LOVE eating from our garden! At present, we still have eggplant and loads of basil and the choko vine is going wild! So here is our breakfast from this morning…

THE VEGETABLES

1 large onion, diced

1 medium eggplant, or 4-6 finger eggplants, chopped

1 large choko/zucchini, cut into small pieces (I normally use Zucchini but I have a surplus of choko at the moment and it worked really well)

1 red capsicum (bell pepper), diced

1 large bunch fresh basil, chopped

2 tsp celtic sea salt

4-6 cloves fresh garlic, crushed

1, 400g tin diced tomatoes (I use fresh ones when I have excess)

Olive oil for frying

Fry onion and vegetables in olive oil until soft, then add tinned tomato and leave to simmer while polenta cooks or for about 5-10 minutes.

Finally, add salt, fresh basil and crushed garlic and stir through and simmer for a further 2 minutes

FOR THE POLENTA

2 cups polenta

8 cups water

3 tsp herb salt

1 Tbs onion powder

Dash of olive oil

Bring water to the boil. Add olive oil and seasonings. Slowly pour in polenta, while stirring. Lower heat, cover and leave to simmer, stirring occasionally until cooked. The polenta should be thick and feel soft when squashed between your fingers. Once cooked add about 2Tbs olive oil and stir through for a nicer flavour.

Serve and Enjoy!

 

And the LORD God took the man, and put him into the garden of Eden to dress it and to keep it.

(Genesis 2:15)

 Posted By: Natasha Mansour

RAW Fudge Brownie

Ahhhh-mazing!! To think that this is raw?! I was first introduced to this type of slice at a friends baby shower, and to say the least, you couldn't remove me from the food table after my first taste! 

Serves 12 (or 1)

Base:
1 cup walnuts
1 cup almonds
1 cup soaked dates, pitted (make sure that the dates are very soft after sitting in the water for about an hour)
2 tsp vanilla extract
¼  cup carob powder
sea salt

• Process walnuts and almonds in a food processor until roughly chopped.
• Add the dates, vanilla, carob powder and sea salt.  Process again until combined. If the mix is a little dry, add a little water or orange juice (1-2 tablespoons) then process again.  The mix should come together when pressed with your fingers
• Line a small rectangle tray with baking paper and press the brownie mix into it evenly. It should be between 1 - 1.5 cm thick.

Frosting:
½ cup macadamia nut butter / whizzed up macadamias and water to make up 1/2 a cup of paste
½ cup soaked dates
1 tsp vanilla extract 
Pinch of sea salt

• Combine macadamia nut butter, dates, vanilla and sea salt. Process until combined. 
• Spread the frosting evenly over the brownie.
• Place in a fridge for at least 1 hour before serving as it's delish if cold.

ENJOY!!

Use hospitality one to another without grudging. As every man hath received the gift, even so minister the same one to another, as good stewards of the manifold grace of God.  

1 Peter 4:9, 10
 

Posted by Melissa Awde

RAW Creamy Caulflower Salad

 

I have fond memories of this salad from my raw days, so I thought I would experiment a little for dinner and 'WULLAH', out came this delicious dish. Well it must of been kind of yummy because Imad my dear husband went out and bought 6 cauliflowers!!! If the garlic and lemon is too much for your liking, use a little less.

Serves 4

 

Ingredients:

1 Small Cauliflower, cut into small florets (roughly between 4-5 cups)

1 cup raw cashews

1 tsp celtic salt

4 cloves garlic

1/2 cup water

1/4 cup olive oil

1/4 cup + 1 Tbs lemon juice

1/2 red capsicum, sliced thinly

1/2 cup mint leaves, sliced thinly

• In a high speed blender, blend the cashews until broken up into crumbs.
• Add the salt, garlic and water. Blend well until smooth.
• While the blender is still on, slowly drizzle in the olive oil.
• Continue to slowly drizzle in the lemon juice with the blender still on
• In a bowl, combine the cauliflower, red capsicum, mint and cashew sauce. Stir together carefully and enjoy!

"For His merciful kindness is great toward us."    Psalm 117:2 

Posted by Melissa Awde

RAW Chia and Coconut Pudding

A couple of years ago I had a few small health issues so I decided to take the plunge and go RAW. I thought I would only do it for a month, but that month became almost 12!! Besides feeling great, my skin was glowing and I had a heap of energy.

So after baby number 3 (feeling tired, no comments of my skin glowing, and a few kgs to lose), I have decided it's time for us all to do a little more RAW. This was our first raw breakfast into our journey - it was DELISH!! Super easy and quick too :o)


Serves 2-4

Ingredients:
1 young coconut (the ones which are white and look like a type of pyramid)
1/3 cup raw cashews
1/2 mango
1 ripe pear
1/3 cup raw agave
1/2 tsp vanilla extract or paste from bean
3 Tbs chia seeds

• Crack open the coconut and pour the coconut juice into a blender. Scoop out the flesh and place that in the blender too. Whiz on high until smooth.
• Add the cashews to the coconut and blend on high until smooth.
• Add the mango, pear, agave and vanilla and blend together.
• Lastly, add the chia seeds and blend for a about 10 seconds until well blended through. Let the pudding sit for about 10 minutes and serve with fresh fruit and Cashew Cream.

Enjoy eating a LIVING breakfast - yummy!!

"Great is the Lord, and greatly to be praised."     Psalm 48:1

Posted by Melissa Awde