RAWee Noodle salad

Salad

300 g medium rice noodles
1 clove garlic
2 inch piece of ginger
7 red cherry tomatoes
1/2 bunch basil
1 Tbs Rapadura sugar
3 Tbs Tamari
2 Tbs Sesame oil
Juice of 3 limes
6-8 Radishs
2 carrots, halved lengthways
1 medium fennel, quartered
1/4 wombok cabbage

TOPPINGS:

350g firm tofu
Tamari
Sesame oil
Sweet chilli sauce
peanuts/cashews
4 fresh kaffir lime leaves
1/2 bunch min, leaves torn

• Boil water and pour over the rice noodles and let to boil for a couple of minutes until cooked. Drain well and rinse with cold water.
• In a nonstick frypan, fry the tofu with the tamari, sesame oil and kaffir lime leaves until crisp. Place on the side for use later.
• In the nonstick fry pan, fry the broken peanuts/cashews in a TINY bit of oil OR dry fry. Place on the side for use later.
• Place the garlic, ginger, tomato, basil, sugar, tamari, sesame oil and lime juice into a food processor and process until smooth and consistency of dressings. 
• Place the slicing blade attachment onto your processor and cut the radishes, carrots fennel and cabbage.
• Place into a large bowl, using your hands mix through with the noodles. Place onto a large platter and top with the torn mint and tofu. Drizzle with sweet chilli sauce and serve immediately.

Enjoy with friends!!

 

Posted by Melissa Awde

Boost Me Up - Overnight Breakfast!

 

 About a month ago I went to stay with my good friend Stephanie. On Sabbath morning for breakfast she made an amazing overnight oat breakfast - it got me craving!

Serves 4

1 cup of rolled oats (I used '5 grain goodness' which is 5 different rolled grains)

4 Tbsp Black Chia Seeds

3 1/2 cups of Almond Milk (I made my own)

1 tsp Natvia (from the Stevia plant)

• Mix all ingredients together and put in the fridge overnight.

TOPPINGS:

• Walnuts - soak overnight 
• Fruit Salad - Rockmelon, Strawberries, Nashi Pear cut into small chunks and mixed through with a tin of passionfruit pulp.
• Pear Cream - 1x 800g tin pears in natural juice, 1 cups raw cashews, 1 vanilla bean seeds, juice of 1 lemon and 1 tsp Natvia. Blend altogether until smooth.

TO SERVE:

Scoop your overnight oats into a nice serving dish/glass, top with fruit salad, pear cream and then soaked walnuts. YUMMY!!

Posted by Melissa Awde

Green Quinoa with Mango and Avocado

Summer is starting, so along with that, the salad craving is starting!! This salad is amazing - exactly what I wanted it to be. Do NOT skip the mango!

Serves 4-6

1 cup Quinoa

100g baby spinach

1 bunch coriandesr

1 bunch mint

3 shallots

2 limes, juiced

2 Tbs olive oil

2 tsp Celtic salt

1 mango diced into SMALL 1cm cubes

1 avocado diced into SMALL 1cm cubes
400g tofu, chopped into 1-2 cm cubes
1 tsp sweet or smoked paprika powder

1 Tbs tamari

olive oil

• Place the quinoa and 1and 3/4 cup of hot water into a saucepan. Bring to the boil and reduce to a simmer and keep covered. Should be cooked within 12-15mins when all the water is absorbed. :Let the quinoa cool down before proceeding to the next step.
• In a food processor place the spinach, mint, coriander and shallots. Pulse/process until all chopped up.
• Combine the quinoa, green mixture, lime juice, olive oil and salt. Mix well with your hands. Spread out on a nice platter.
• Gently mix through the mango and avocado with the quinoa.
• Pour a little olive oil into a non-stick frypan, Add the tofu, tamari and sweet paprika. Let it fry until golden brown. Place the tofu on top of the salad and admire a beautiful and tasty salad!

Posted by Melissa Awde