Nut And Seed Savory Vegetable Loaf

A delicious loaf that maybe eaten hot or cold. Makes a great lunch idea for a picnic. Use as a tasty filling in sandwiches. A favorite with children. 

Serves 6-8

  Ingredients

¾ cup pecans

½ cup sunflower seeds

1 large onion minced

1 cup grated potato

½ cup grated zucchini

1 cup dried wholemeal breadcrumbs

1 ½ tablespoon braggs liquid amino* (light soy sauce)

2 teaspoon garlic powder

1 teaspoon onion powder*

1 teaspoon dry basil

1/2 teaspoon salt 

1/4 - 1/2 cup soy milk

Method

- Lightly grease a standard size loaf tin. Line the bottom with baking paper.

-Put nuts and seeds on a tray and place in the oven. Bake 15 minutes at 180 C until golden brown. Set aside to cool. When cooled place in a food processer, process until finely chopped. Put aside.

- Peel and grate potato. Squeeze out juice from potato by using your hands. Place potato in a large mixing bowl.

- Add processed nuts and seeds along with the rest of ingredients, except milk. Mix to combine thoroughly. If mixture seems dry slowly add milk a little at a time until mixture is just moist .

- Place In prepared loaf tin. Cover with foil and bake in oven for 45 minutes. Remove foil and bake a further 15 minutes.

- Remove loaf from oven, allow to stand in tin 15 minutes. Turn upside down on board or plate and peel off baking paper. Transfer to a serving plate.

- Slice and assemble. Serve warm or cold with your favorite gravy or sauce.

*Braggs Liquid Aminos – is a healthy alternative to soy and Tamari sauce. Made from non-GMO soybeans with no preservatives or additives. Not fermented. *Onion powder - is not always easy to come by. Onion powder becomes hard once moisture from the air gets to it. The simplest way to have onion powder is make your own. You will need dried onion flakes and a powerful blender.  Place flakes in the blender. Blend on high until it forms a powder. Two teaspoons of flakes make just over a teaspoon of powder.    

"And God said behold, I have given you every herb bearing seed, which is upon the face of all the earth, and every tree, in the which is the fruit of a tree yielding seed: to you it shall be for meat".

Genesis 1:29  

Posted by Yiannoulla

Seed And Nut Wombok Salad with Sesame Dressing

A favorite salad of mine. I love combining different colors and textures in salads. This salad has a variety of greens enhanced with baby beet leaves. Make up your own combination of salad leaves with what is available in season. The ingredients in this recipe are organic.    

Serves 4-6

Salad Ingredients

200g wombok (Chinese cabbage), finely shredded

100g mixed salad greens, torn or shredded

50g butter spinach, finely shredded

100g red capsicum (pepper), julienned

75g red salad onion, finely sliced

¼ cup sun dried tomatoes

¼ cup each of sunflower seeds and pine nuts, toasted

Method

Heat a pan/skillet on medium heat. Add sunflower seeds and pine nuts to pan. Turn heat to low, stir seeds/nuts frequently 3-5 minutes or until golden in color. Transfer to a small bowl and allow to cool.

 Wash and prepare first three ingredients. In a large bowl add, salad greens, capsicum, onion and sun dried tomatoes and set aside.

Sesame Dressing

Method

Place the following ingredients in a small bowl and whisk together. Adjust flavors to your liking.

3 Tablespoon lemon juice

2 Tablespoon sesame oil

2 Teaspoon agave, (sweetener)

2 Tablespoon extra virgin olive oil

2 Teaspoon light soy sauce

1 Teaspoon garlic, minced

½ Teaspoon ginger, minced

Just before serving drizzle dressing over salad and toss. Add seeds and nuts and toss again. Transfer salad to a serving dish and serve. Enjoy!

O Taste and see that the Lord is good: blessed is the man that trusteth in him. Psalm 34:8

Posted by Yiannoulla

RAW Carob Mousse Cake

Our family has been truly blessed in being able to spend 5 weeks on such a beautiful island as FIJI. We enjoyed eating the plentiful supply of coconuts, papaya, pineapples and bananas. As a 'treat' we made some YUMMY raw cakes.

This raw cake I make often in Australia - all the ingredients are easy to come by.

Base:

1 1/2 cups Almonds

1 1/2 cups Dates, chopped

Place almonds and dates into a food processer and process for a few minutes until well combined and sticking together. If your dates are too dry, add 1/2 - 1 tsp to the mixture and continue to process.

Press the mixture into a 9"x9" dish and set aside.

Carob Mousse:

2 cups Coconut flesh (fresh from the coconut which should be soft and easy to scoop out) *

2 cups Coconut juice (fresh from the coconut)

1 cup Cashews, soaked for 4 hours

¾ cup Coconut oil

½ cup Agave nectar

1 cup Carob powder (light in colour)

1Tbs Vanilla extract

2 Medjool dates, pitted (optional)

Place all ingredients into a high speed blender and blend well for a few minutes. Scrape down the sides of the jug if need be. Continue to blend until smooth and creamy.

Pour on top of the prepared base and spread out evenly. Cover with cling wrap and place in the fridge overnight or for 8 hours.

Living Waters Mission School garden


Just a quick REMINDER that it is time to head to our gardens and prepare for our summer crops. Our family has been busy this week preparing plots, planting and digging up a 'brand new' garden the length of our home. We are all very excited to have more room this year to plant rockmelons and watermelons and other goodies. Keep tuned for further report on our summer gardens!

* NOTE - You can purchase fresh coconuts from Thailand in most Coles or Woolworth supermarkets for anywhere between $2-$3 each. They are white and look like a pyramid shaped ball :o)

'O taste and see that the LORD is good: blessed is the man that trusteth in him.'      Psalm 34:8

By Melissa Awde

Fresh Herb Potato Salad

This salad is bursting with flavor. For added color and texture to the salad, leave skin on potatoes. I like to use organic red desiree potatoes in this recipe. They have a waxy pink-red skin and creamy yellow flesh. A good boiling potato that keeps its shape. Flavor intensifies if salad  is made ahead of time and allowed to be refrigerated for a few hours or over night.

Ingredients

1 kg red skinned potatoes (unpeeled)

1/3 cup minced red capsicum (pepper)

¼ cup finely chopped red onion

2 tablespoon fresh coriander

1 tablespoon Italian flat leaf parsley

1 ½ tablespoon fresh dill

1 ½ tablespoon fresh mint

2 ½ tablespoon fresh lemon juice

2 tablespoon extra virgin olive oil
1 teaspoon salt or to taste

Method

- Wash potatoes, cut into bite size pieces.
- Boil potatoes in lightly salted water until cooked. Test potatoes after 10 minutes with a fork. When done, drain cooking water.
- Make a dressing of lemon juice, olive oil and salt. Drizzle over potatoes while hot. (Potatoes absorb flavors more while they are hot). Toss gently, allow to cool. 
- Wash herbs and dry. Finely chop or mince herbs. Add to potatoes with capsicum and red onion.                     Combine, turning potatoes gently so they do not break up. 

Enjoy


Psalms 26:3 Trust ye in the Lord for ever: for in the Lord Jehovah is everlasting strength


Posted by Yiannoulla

Banana Passion fruit Smoothie

INGREDIENTS

1 large ripe banana 

1 large frozen ripe banana, chopped or broken into small pieces for blending 

2 cups organic soy/oat/rice milk

1 vanilla bean or 1 tsp vanilla paste

pulp of 2-4 ripe passion fruit

Place all ingredients in the blender and blend on high until smooth and creamy.

"O satisfy us early with thy mercy; that we may rejoice and be glad all our days." Psalm 90:14  

Serves: 2

Posted by: Natasha Mansour

Greens In Coconut Cream

I love to eat greens raw. But if I was to choose how I would like them cooked I would have to say with coconut cream. This is a very simple and yet delicious way to enjoy leafy greens. It is quick and easy to prepare. The type of coconut cream you use also makes a difference to the flavour.

Serves 4-6

Ingredients

500g fresh spinach or silver beet leaves

1 large brown onion, finely chopped

600g coconut cream

1 ½ tablespoon light tasting cooking oil

1 teaspoon salt

Method

- Wash leaves under cold running water, remove center stalk if using silver beet. Roughly chop leaves.

-  Put leaves in salad spinner to remove excess water. If you do not have a spinner, place in a tea towel and pat dry. Set leaves aside.

-  Heat oil in a medium size pan. Reduce heat to low and add onion, cook 2 minutes. 

- Add coconut cream and salt. 

- Add chopped leaves and fold through coconut cream until leaves begin to wilt. Cook 25 minutes with lid on. Keep heat on low so mixture is just simmering. Stir occasionally. When cooking time is completed mixture should be thick and creamy. 

- Serve as a side dish. Very delicious. 

Psalm 5:11 But let all those that put their trust in thee rejoice: let them ever shout for joy, because thou defendest them: let them also that love thy name be joyful in thee

Posted by Yiannoulla

Bula! from Fiji

BULA from Fiji! What an absolute treat to be visiting this beautiful island in the South Pacific. We have been soooo spoilt with their tropical fruit. Each day brings new joy in eating pawpaw, pineapple, bananas and coconuts.

There are loads of amazing recipes that I just can't wait to share with you all, but my favourite raw treat at the moment is this delicious coconut date filled pawpaw.

This recipe may have to be a little adjusted to the ingredients available, but give it a whirl and be pleasantly surprised.

Coconut Date spread

2 mature coconuts, scraped
2 cups water
3 tsp Vanilla extract
1 1/2 cups dates, chopped

All in a days work... scraping coconuts :o)

Combine the coconut and water into a bowl and combine well.

Add all the ingredients together in a food processer and process until a thick mixture results.

Half a pawpaw, scoop seeds out. Place a few spoons of coconut date mixture into the middle. Place a few slices of banana on top and sprinkle with fresh scraped coconut. And then...serve to a friend.

Roberta enjoying her raw dinner

NI SA MOCE (goodbye and see you soon) from the Fijian Awde Family!

By Melissa Awde