Fruit Wrap With Cashew Cream

Fruit wraps can be made with whatever fruit is in season such as berry fruits, stone fruits, banana, mango. This recipe is made using either banana or mango. The concentrated flavor of the wrap combined with the cream makes this simple dessert a winner. 

Banana Wrap

7 medium ripe bananas

Method

Peel and chop bananas. Place in a blender and blend until mixture is of pureed consistency. Pour banana puree onto a non stick dehydrator sheet and spread out to size of sheet. Place on a tray and put into a dehydrator. For this recipe I used an excalibur dehydrator. Dehydrate at 115 for 6 to 8 hours. If you have a different make follow manufacturers instructions.

Cashew Cream

1 1/2 Cups raw cashew, soaked 8 hours
3/4 cup cold water
1/4 cup agave
2 teaspoons vanilla
1/2 teaspoon salt
2 1/2 teaspoons fresh lemon juice 
1/2 teaspoon xanthan gum*


Method
Rinse cashew nuts under water. Put nuts in a blender with the rest of ingredients. Blend until silky smooth. For piping cream set up in the fridge for at least 30 minutes.

Raspberry Sauce

 400g frozen raspberries
1/4 cup agave

  

Method

Defrost berries at room temperature. Place in a pot bring to a boil. Reduce heat add agave and allow fruit to break down and thicken. Cool sauce then drizzle over wrap.

*Xanthan Gum is a powder, made from corn. Used to thicken, stabilize or emulsify food preparations

To assemble 

 Remove banana from dehydrator

Peel banana from sheet. This is best done by placing another nonstick sheet on top of the banana and flipping it over then peeling off bottom sheet.

Spread cashew cream over 3/4 of banana sheet and sprinkle with your favorite berry fruit.

Roll up banana sheet and slice with a sharp knife  into serving portions

Pipe extra cream on top. Decorate with blueberries and raspberry sauce

Do the same with mango puree form into disks

When dehydrated follow steps as above

Philippians 4:4   Rejoice in the Lord alway: and again I say, Rejoice. 
  
Posted by Yiannoulla Burness

Thai Spiced Tofu Balls

Have you found yourself in a situation where you need to make sandwiches or rolls whilst on the road and you just don't know what to make? Last week we found ourselves in that situation and we came up with a nice alternative to the usual. Enjoy!

Ingredients:

300g firm tofu
2 teaspoons grated ginger
6 Tablespoons finely diced red onion
3 Tablespoons fresh coriander, chopped
1 Tablespoon fresh mint, chopped
2 garlic cloves, crushed
2 Tablespoons diced red capsicum
2 teaspoons finely chopped lemon grass (white part only)
2 cups cooked short/medium grain brown rice
1/2 cup wholegrain spelt flour
olive oil for frying

• Put all the ingredients, except the olive oil, in a food processor and process until well combined, but do not over do.
• Roll the mixture into about 22 balls or patties. Place in the fridge for up 30-60 minutes.
• Place a little oil in the bottom of a frypan, preferable a non-stick frypan, over medium heat. Once the frypan is hot, all the patties and fry for 5-10 minutes, turning regularly until golden brown on both sides. Put on paper towels to absorb any excess oil.

Enjoy and serve with in rolls or even by themselves with the 'Coriander Dipping Sauce' which is used with the 'Vietnamese paper Rolls' recipe. We also enjoy the patties with a tahini sauce which is made with tahini, lemon juice, salt and water to achieve a pourable consistency.

 "...my mouth shall praise thee with joyful lips:"     Psalm 63:5
Posted by Melissa Awde

Organic Vs Un-Organic

I have just come across a really good carry along 'Shopper's Guide to Pesticides in Produce'. There have been plenty of times when certain organic produce has not been available at my local markets, so I have thought 'What is second best for us?'. This is a great print out, you can even download their app for your iphone or ipad.

http://www.ewg.org/foodnews/guide/?key=36700633

God Bless!

Melissa Awde

Garlic Tofu Cubes

This dish has been a family favorite for many years. Rob and I were down visiting with our sons recently and garlic tofu was on the menu. 

Serves 4 - 6

Ingredients

320g firm tofu*
1/4 cup plain flour
1 heaped tablespoon garlic powder*
1 tablespoon approx of braggs aminos* or light soy sauce
3 tablespoon olive/vegetable oil

Method

 

  Cut the slab of tofu into cubes. Sprinkle flour on tofu and toss to coat, shake off excess

  Heat oil in a non stick pan, add tofu and lightly brown on all sides

Remove tofu from fry pan and place in a bowl to cool.  When tofu has become cold add garlic powder, toss to coat. Tofu cubes must be cold otherwise the garlic powder will not stick to the tofu.  Drizzle braggs aminos over garlic cubes turning with a spoon to incorporate soy sauce.

Place cubes back in the pan and lightly pan fry for a couple of minutes. Serve with rice or noodles. If there is left over tofu it is nice the next day in a sandwich.

 

 

*Tofu is available in most supermarkets. This recipe requires firm tofu. Once tofu has been removed from its sealed packet it must be used, or placed in a container and put in the fridge. Make sure tofu is covered with cold water. Change water daily. May last up to a week in the fridge once opened.

*Garlic powder is available in the spice section in the supermarket or health stores. Do not confuse this with garlic salt. 

*Braggs Liquid Aminos : is a healthy alternative to soy and Tamari sauce. Made from non-GMO soybeans with no preservatives or additives. Not fermented. Use in place of soy sauce.  Available only in health food stores.

Psalm 145:3 Great is the Lord, and greatly to be praised; and his greatness is unsearchable

Posted by Yiannoulla Burness

Kale Chickpea Salad With Citrus Sesame Dressing

Another delicious salad bursting with flavor and so good for you

Salad Ingredients

300g purple curly leaf kale, washed and destemmed

Juice of half a large lemon

1/2 medium red onion, thinly sliced

50g julienned celery

1/2 large yellow or orange capsicum (bell pepper), julienned

400g cooked chickpeas

1/2 cup sliced pitted green olives

Dressing Ingredients

1 tablespoon sesame oil

1 teaspoon each lemon and mandarin juice

1 teaspoon braggs amino or own choice of a light soy sauce

1 teaspoon agave

Method

- Wash Kale, remove leaves from stem. Place in a salad spinner to remove excess water. Tear leaves into bite size pieces. 

- Add juice of 1/2 a lemon to the kale. Massage with your hands to release juices until kale takes on a wilted look. This helps to soften the kale. Set aside.

  

- Prepare remainder of salad ingredients, add to marinated kale.

- Prepare dressing, add to salad and toss. 

 For best results add dressing a few minutes before serving. 

Enjoy.

Colossians 3:16 Let the word of christ dwell in you richly in all wisdom; teaching and admonishing one anther in psalms and hymns and spiritual songs, singing with grace in your hearts to the Lord. 

Posted by Yiannoulla Burness

Fifteen Minute Feast

We needed a quick meal with limited supplies in the pantry. I never thought it would end up on the blog but it tasted so good and I had friends ask for the recipe. We all need a last minute hearty meal at times so here is an idea. Try it for yourself.

INGREDIENTS

2 400g cans chickpeas, drained

1 400g can diced tomatoes

1/2 can coconut cream

1 large onion/ four shallots. finely diced/sliced

2 large cloves garlic, crushed

2 generous tsp sweet paprika

1 tsp mixed herbs

1 tsp Celtic salt

fresh coriander (optional)

METHOD

This dish is served on quinoa, rice or couscous so the first thing I did was put the rice/quinoa on to boil or couscous on to soak in boiling water.

Saute the onion in a little oil till soft

Add garlic and seasonings and saute for a further 30 seconds

Add chickpeas, tomatoes and coconut cream

Bring to the boil and then turn down to simmer while you wait for the rice/quinoa/couscous 

Make a toss salad while you wait.

Once everything is ready stir through a little fresh coriander if desired and serve.

Who can find a virtuous woman? for her price is far above rubies. She looketh well to the ways of her household, and eateth not the bread of idleness.
(Proverbs 31:10&27)

Posted by: Natasha Mansour

Better Than Butter Spread

A dairy free alternative for butter, that is healthy and nutritious.  Spreadable like butter, even looks like butter. The mild flavor of this spread blends well with sweet or savory. Use in place of butter or margarine, except in baking. It will keep up to 3 weeks in the refrigerator.

Makes 3/4 of a cup

Ingredients

2 cups water

1/2 cup cornmeal

1/3 cup macadamia nut pieces

1/2 teaspoon salt

 

Method

1) Place water in a saucepan and bring to the boil.

2) Mix cornmeal with a little water to form a thick paste, add to boiling water. Reduce heat to low. Cook for 5-10 minutes, stirring continually until mixture thickens.

3) Wash macadamia nuts to remove any shell particles. Drain off water and place in a blender.

4) Add hot cornmeal and salt to nuts. Blend until smooth as butter.   

5) Pour  better than butter spread into a butter dish to cool.

 It is important to make sure cornmeal is hot when adding it to the nuts so it will set when cooled. 

John 15:7 If ye ABIDE in me, and my words ABIDE in you, ye shall ask what ye will, and it shall be done unto you.

Posted by Yiannoulla Burness

Sushi

Sushi is a favourite with my boys. Every time we head to the shops the boys are pleading for "Susi!" It is very hard to find sushi made with healthful ingredients, so at home we make our own brown rice sushi. It is ultra easy and anyone can do it with the right utensils. So get out your nori sheets and sushi mat and start rolling!

Makes 20 approx.

Ingredients

1 packet of Nori Sheets
2 1/2 cups of Brown rice, uncooked
300g block of firm Tofu, sliced in long 1/2cm rectangles
Lettuce
Avocado, sliced in lengths
Cucumber, sliced in lengths thinly
Carrot, julienned

Step 1: Cook the brown rice in double amount the water. Bring to the boil and lower to a simmer and let cook for 45 mins. Add a tsp of Celtic salt and 1 tsp of Tamari to the rice mixture. Let the rice cool down before using on the nori sheets.

Step 2: Fry the Tofu strips in a little smear of olive oil and tamari until browned on both sides. I use my sandwich press for this, or you can use a fry pan (non-stick is preferable).

Step 3: Have all the vegetables cut up and ready to use.

Step 4: Place a nori sheet on your sushi mat. Moisten your hands with water before handling the rice. Press the brown rice onto the nori sheet making it a little less then a centimetre in thickness. Leave about an inch free from brown rice at the further end.

Step 5: Place all your ingredients in a long row. Tofu first, lettuce, avocado, carrot and cucumber.

Step 6: When you are ready to roll, quickly turn in the first end of the sushi mat around the vegetables and press firmly. Lift up the sushi mat a little and continue to roll the sushi until almost at the end. Wet the end of the sushi with water and roll over the edge  to stick. This is quite complicated to explain so if you can search 'sushi making' in youtube you should be right.

Cut the Sushi Roll in half and enjoy!

Posted by Melissa





'Lo, children are an heritage of the LORD: and the fruit of the womb is his reward.'     Psalm 127:3

Scrambled Tofu

This is a lovely breakfast recipe. I have made it many times. It was fun when we were sitting at the Awde table one day and our friend who didn't like tofu said "these eggs are really good, Melissa! How did you make them?"

Here is a basic recipe but feel free to experiment with your favourite flavors. I often do.

Ingredients

1 medium onion

1-2 large cloves garlic, crushed
1/2 red capsicum (optional)

1 tablespoon mixed herbs

1/2-1 tsp Celtic sea salt

1/2 tsp turmeric powder

1 tsp vegetable stock powder or herb salt (for a yeast free alternative)

350g firm tofu, chopped fine in food processor or mushed between your fingers.

oil for frying

Method

Saute onion, garlic and capsicum until soft

Add seasonings

Add tofu and fry for about 5-10 minutes. If you use a non-stick pan and leave it on the stove, stirring about every 5 minutes, the tofu will clump together somewhat and will get browned in places. It is not essential but gives a nice flavour and texture.

Serve on toast with avocado, fresh greens, tomato, cucumber etc. Also lovely with breakfast lentils or homemade baked beans.

 

  Bless the LORD, O my soul, and forget not all his benefits... Who satisfieth thy mouth with good things; so that thy youth is renewed like the eagle's.  Psalm 103:1 & 5

Posted By: Natasha

Power Packed Basil Pesto

A power packed easy to prepare recipe. Made in minutes. Enjoy the many health benefits provided by the simple ingredients.

Basil pesto is a wonderful tasting accompaniment to pasta. Great as a dipping sauce for fresh cut vegetables. Use it on pizza instead of cheese.

Variation

For raw pesto, soak pine nuts for 6 hours or overnight, then add to recipe. For a more creamy pesto add the flesh of an avocado. For hot and spicy add 1/8 teaspoon cayenne pepper. Use macadamia, almond, walnut or cashew nuts in place of pine nuts.

Makes 1 ¾ cups

Ingredients

  

1 cup pine nuts, lightly toasted

4 medium size cloves of garlic

2 cups fresh basil leaves, tightly packed

1 cup baby spinach leaves, tightly packed

¼ cup fresh parsley (flat or curly leaf)

¼ cup freshly squeezed lemon juice

½ cup extra virgin olive oil

1 ½ teaspoons salt

Sprinkling of olives for garnish (optional)

Sprinkling of baby spinach or basil leaves for garnish

Method

1) Toast pine nuts lightly, set aside to cool. 

 

2) Wash basil, spinach leaves and parsley. Remove excess water using a salad spinner or towel dry.

 

3)  Peel and roughly chop garlic

4) Place all the ingredients in a food processor, except the olives. Process on high speed until smooth.

 

Best prepared just before serving as basil loses its flavor easily.

Serve over pasta and garnish with olives and baby spinach or basil leaves.

Pesto will keep up to 4-5 days in the fridge. When kept in the fridge the top tends to oxidize. Just scrape off a thin layer before use.

 

Health benefits of this recipe

Fresh leafy spinach known for its high nutritious content, will provide you with a high dose of folic acid. An adequate intake of folic acid reduces the risk of birth defects in pregnant women. Our body loves it because it helps produce and maintain new cells, especially red blood cells. Deficiency in this vitamin causes anemia. It is high in vitamins A & C and minerals of iron and magnesium.
  
Basil calms nervous digestive disorders. Eases migraines caused by or associated with poor digestion. Increases production of milk in breast feeding women. Known to ease menstrual pain.

  
Parsley provides a rich source of Vitamin A, C & K, folic acid, calcium, iron, magnesium, potassium. High in antioxidants. Helps control blood cholesterol levels as well as your heart rate and blood pressure.

Pine nuts are rich source of amino acids ( used to help build the proteins in our body). A source of vitamin A, magnesium, iron, phosphorus, thiamin, niacin and riboflavin.

 Psalms 104:14   He causeth the grass to grow for the cattle, and herb for the service of man: that he may bring forth food out of the earth

  Posted by Yiannoulla Burness

 

LAST MINUTE Sausage Rolls

I am sooooo excited to be back online and posting! We had such a wonderful time in Fiji, the Lord truly blessed our trip. We enjoyed wonderful food whilst over there and we REALLY MISS the pineapples, papaya and coconuts, but we are blessed with beautiful food here in Australia too.

Today it was hot and steamy and not the perfect weather for spending too much time in the kitchen, so I had to come up with something quick and easy.

Ingredients:

1 packet of Lebanese Bread

Filling:
1 cup Quick Oats
1 cup Mixed Nuts (Almonds, Cashew, Brazil, etc)
300g Silken Tofu
1/2 cup Soy/Rice Milk
1 Tbs Tamari
1 tsp Celtic Salt
1/4 cup Sundried Tomatos, chopped
3 cloved garlic, crushed
1 cup fresh Coriander/parsley

STEP 1: Place all the filling ingredients together into a food processor and process well.

STEP 2: Split the Lebanese Bread

STEP 3: Place the filling across one edge of the Lebanese bread and then roll.

STEP 4: Cut the roll into 4 equal portions. Place on a lined tray and bake at 180 degress celsius for 20 mins.

Serve with homemade Tomato Sauce and ENJOY!

Posted by Melissa Awde

'Behold, how good and how pleasant it is for brethren to dwell together in unity!'     Psalms 133:1