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