Potato Leek Soup

We love warm soup in winter and potato and leek is one of our favorites. I have made this one without using vegetable stock as I have come across many people who can't have yeast. The stock does give a lovely flavor and of course you could substitute the herb salt with sea salt and stock to taste. However we really enjoyed it made according to the following recipe.

INGREDIENTS

1 kg  potatoes, chopped

1 medium sized leek, sliced

1 medium brown onion, diced

1 small stalk celery (I used the leaves and all as it was organic)

Small sprig parsley, chopped

2 cloves garlic, crushed

4 tsp herb salt

2 1/2 cups water

2 1/2 cups rice milk

1 Tbs olive oil for frying

METHOD

• Fry onion, leek, celery, parsley and garlic for a few minutes until soft.
• Add potato, water and salt and bring to the boil.
• Turn down to a simmer and continue to cook until potatoes are soft and mushy.
• Turn off, add rice milk and blend with a stick blender.
• Heat a little more if necessary and serve. 

Delight thyself also in the LORD; and he shall give thee the desires of thine heart.  (Psalms 37:4)

Posted By: Natasha Mansour

Fruit And Seed Slice

This is a tasty slice. Easy to make and great as a healthy snack for children's lunch box.

Makes 15 - 20 slices 

Preheat oven to 180 celcius
Lightly grease or line a 23 x 33cm baking pan with baking paper

Dry Ingredients

11/4 cups rolled oats
1/2 cup rapadura sugar (may use honey 1/3 cup, melted)

1/2 cup dessicated coconut
1 tablespoon ground flaxseed
2 tablespoon sunflower seeds 
2 tablespoon pepitas (pumpkin seeds)

1/4 cup sifted wholemeal flour
1/2 teaspoon healthy baking powder

1/2 teaspoon cardamon powder
1/4 teaspoon salt
1/2 cup dried fruit (cranberry, raisin, sultana, currants, apricot, date)
I used 1/4 cup cranberry and 1/4 cup mixed currant and sultana
sprinkle with sesame seeds (optional)

Wet Ingredients

1/4 cup light tasting oil
1/4 cup soy or non dairy milk
1 teaspoon vanilla
2 medium size bananas, mashed

Method

_  Place dry ingredients in a large mixing bowl except, the dried fruit.
_  In a separate bowl, combine the wet ingredients and mix together.
_  Gradually add the wet ingredients to dry ingredients, mix thoroughly.
_  Add the dried fruit and stir until well combined.
_  Pour mixture into prepared baking pan. Pat down and smooth out with a spatula or the back of a spoon.
_  Sprinkle with sesame seeds, press down gently.
_  Bake 35 to 40 minutes or until just firm to touch.
_  Cool in pan then cut into squares or bars.
_  Store in air tight container.

Isaiah 58:11 - And the LORD shall guide thee continually, and satisfy thy soul in drought, and make fat thy bones: and thou shalt be like a watered garden, and like a spring of water, whose waters fail not.

Posted by Yiannoulla Burness

Pumpkin and Pine Nut Brown Rice Risotto

Coming into winter it is lovely to have a hearty warm meal. My sister and I used to make this dish for an organic cafe in our local town. We always made a fresh vegetable stock with herbs from Mum's garden, Celtic sea salt and fresh organic vegetables, however if you don't have time to make fresh stock you can always use a purchased one or do as I did the other day and simply add herb salt or stock cubes to the water. 

Even though you are only using 1 1/2 cups rice this dish will easily serve a family of 4

INGREDIENTS:

1 large leek, sliced

1 medium brown onion, sliced

1-2 Tbs olive oil

1 1/2 Cups medium grain brown rice

3-3 1/2 cups vegetable stock (or water with 2 tsp herb salt or 2 vegetable stock cubes added)

1/2 tsp Celtic sea salt

1/2 gray pumpkin, cut into 1cm cubes

drizzle of oil and sprinkle of Celtic sea salt for roast pumpkin

1/2 bunch fresh coriander, chopped

2 tablespoons pine nuts, lightly toasted

METHOD:

1. Oil and salt pumpkin and place in oven to roast at 200+ degrees Celsius
2. Fry leek and onion in olive oil until softened and slightly browned
3. Add rice and stir through for about 2 minutes
4. Add stock and salt and leave to simmer until all water is absorbed. (about 40 minutes)
5. Let stand for a further 10 minutes then stir through pine nuts and fresh coriander and serve.  

  

"With long life will I satisfy him, and shew him my salvation." Psalms 91:16 

Posted By: Natasha Mansour

Muesli

In my mad rush to make and freeze some food before our new baby arrived I made about 6 batches of this delicious muesli. This is my favourite way of making Muesli as I prefer it with no dried fruit. You can easily add the dried fruit at the end of the baking process if you prefer.

Ingredients:

1/2 cup honey
4 cups rolled grain (I use '5 grain mix' which has a variety of different rolled grains, but you can use rolled oats or anything else that you may like)
1 1/2 cups roughly chopped ABC (almonds, brazil nut, cashews) mix
1 cup sunflower seeds/pepitas/sesame (you choose the mix you like - I added all sunflower seeds)
2 vanilla pods, seeds scraped out
1 cup dried fruit (optional)

Method:

• Preheat oven to 180 degrees Celsius. Line a large tray with baking paper.
• Heat the honey on the stove until it becomes liquid but not boiling. Add the vanilla seeds and mix well. Let the honey slightly cool.
• In a large bowl mix the rolled grain, nuts and seeds. Pour the honey over the mixture and stir through . Place evenly over the baking tray and put into the oven.
• Let it bake for 15-20 minutes, stirring every 5 minutes as the honey can easily burn. If you have an old oven like mine, you may leave it in for a little longer. Just remember that the muesli does harden as it cools so do not over cook.
• Take the muesli out of the oven and let it cool completely
• Add the dried fruit (optional)

ENJOY!!

"Rejoice in the Lord ALWAYS!"

Juice Paradise

 

This is one of my favorite times of the year because we are able to enjoy the different varieties of citrus that are in season. We are blessed in Hervey Bay to have weekly markets that provide the community with an abundance of fresh local produce. Check out where you live and see what is available in your area. 


Adding citrus fruit and their juices to your diet can provide you with many health benefits. 

Orange And Tangelo Juice

Plan daily to make yourself a citrus juice and provide your body with enough vitamin C to help fight infection and maintain a healthy immune system. Oranges have the highest amount of vitamin C.

These colorful juices are loaded with potassium to help reduce high blood pressure and stroke.

Blood Orange Juice

Adding citrus fruit to your diet is one way to increase your dietary fiber. Fiber helps keep the digestive system regular, it provides a sense of fullness without adding calories.

Mandarin And Grapefruit Juice

Blood Orange Juice

Pineapple Juice

Red varieties of grapefruits are especially rich in a powerful flavonoid antioxidant, lycopene. Studies have shown that lycopene protects skin damage from UV rays, and offers protection against prostate cancer.

Limes are low in calories, a good source of fiber, and high in vitamin C. They also contain phytochemicals, which may help protect against cancer and other diseases.

Enjoy your juice today and have better health tomorrow

Posted by Yiannoulla Burness

Isaiah 52:7 How beautiful upon the mountains are the feet of him that bringeth good tidings, that publisheth peace; that bringeth good tidings of good, that publisheth salvation; that saith unto Zion, Thy God reigneth!