Onion Salt

I love to use flavored salt but find quality ones very expensive. Today I pulled a big bunch of fresh shallots and chives from my garden and trialled an adapted version of a recipe I found. Love it!!!
I am going to add fresh herbs to the mix in the first step next time and see how I like it. Yummo!!

Ingredients

1 large brown onion
1 leek, white part only
1 bunch fresh chives
2 bunches fresh spring onions/shallots
4 large garlic cloves
1 Cup fine Celtic sea salt/ Himalayan salt

How to Prepare:

1. Roughly chop all ingredients except salt and blend/process to a paste.
2. Spread onto dehydrator sheets or baking trays lined with baking paper and dry at about 60 degrees C until completely dry (about 5 hours in my dehydrator)
3. Blend dehydrated ingredients to a powder and then mix through salt.

Posted By: Natasha Mansour

Raw Carob Fudge Bites

I simply love this desert!! We first tried it at a friends place when we first moved to Toowoomba and it has been a quick go to ever since. This is the desert I throw together when I only have five minutes to prepare. If you need it to set in a hurry, place it in the freezer to set but be sure to cut it before its completely frozen or after defrosting slightly so as to avoid it cracking. Special thanks to Nat Haslam and family for your kind hospitality and friendship and for sharing this delicious desert with us. :)

1 Cup Desiccated coconut
1 Cup Carob Powder
1 Cup Coconut Oil

1 Cup Hulled Tahini
1/2 cup Honey (some people use more but I find it plenty sweet enough)
8 drops peppermint essential oil (optional)

Process all ingredients in food processor on medium speed until combined (about 1 minute)
Pour mixture into a tray lined with baking paper and sprinkle with desiccated coconut.
Place in fridge to set.

slice into bite-size pieces and store in the freezer to pull out when needed. leave in refrigerator for about 1 hour or at room temp for a few minutes prior to serving.

Alternative: Spoon into silicone ice-cube tray and freeze. Pop fudge bites out once frozen. This is a little more time consuming but sometimes I like to make mine into cute shapes :)


Posted By: Natasha Mansour

Pumpkin and Choko Curry

With garden chokos and pumpkin in abundance, I have made this Curry for the past three pot luck lunches and it has been very popular. So for all those I promised this recipe to...here it is.
If you live near me, please don't buy your chokos. There is plenty in my backyard. I'd love to share :)

Ingredients

1 Jap or Butternut pumpkin, cut into 1-1.5cm cubes and roasted with a drizzle of olive oil and a sprinkle of celtic sea salt.

2 medium brown onions, diced

2 medium Chokos

2 Tbs homemade vegetable stock concentrate or 2-4 vegetable stock cubes

2-3 Tbs fresh grated ginger

2 large garlic cloves, crushed

2 tsp cumin powder

1 tsp turmeric powder

1, 400ml can coconut cream

Salt to taste if needed

1 cayenne chill, finely chopped

4-6 Kaffir lime leaves

oil for frying

2-4 cups cooked butter or cannelinni beans (optional)

Fresh coriander (cilantro) for serving

Method:

• Make sure pumpkin is roasting first :)
• Fry onion and choko for a few minutes before adding kafirr lime leaves,garlic, ginger, chilli, turmeric, cumin and stock.
• Continue sauteing until choko is soft and then add coconut cream and leave to simmer until pumpkin is browned on edges.
• Stir pumpkin through curry
• Serve on rice and enjoy :)

Posted By: Natasha Mansour

Caramalized Rosemary Onion and Tomato Besan Pizza GLUTEN FREE

 In our home this dish  and is known as Socca - why? I don't know, but it is yummy and we always enjoy this dish on the menu for the day. It is a great gluten free dish. A real treat.

Serves 4

Base:
2 cups Besan flour
2 cups water
1 tsp Celtic salt
1 tsp ground Cumin
1/3 cup olive oil

• Preheat the oven to 180 degrees celsius and oil a large lasagne dish.
• Place all the ingredients into a blender and blend together until well combined. Let it sit for 10-30 minutes and then pour into the oiled dish and bake for 15 minutes or until firmed up.

Topping:

1/2 - 3/4 cup tomato paste
6 onions
1tbs rosemary
2tbs olive oil
1tsp salt
2tbs honey/ agave
2 tomatoes, diced
handful of diced Kalamata olives

• Spread the tomato paste onto the besan base.
• Fry the onions, rosemary and salt in the olive oil until the onions are soft and then add the sweetner and little it slowly bubble for a few minutes
• Spread the caramalised onion (with the liquid) on to the tomato paste base.
• sprinkle on the diced tomato and kalamata olives and salt.
• Place in the oven for 15-20 minutes until the tomato starts to crisp and brown.

Enjoy with a scrumptious salad!


Posted by Melissa Awde

Brown Rice, Buckwheat and Sunflower Seed Waffles - GLUTEN FREE

At last I have found a waffle iron at the shops! I don't know why waffle irons aren't so popular these days - they are awesome, especially if you are gluten-free and can't afford to buy healthy and wholesome glutenfree bread. Each time I bring out my waffle iron I make up a  new recipe, but this one is a really good basic recipe.

Makes 10-12 waffles

2 cups Brown Rice flour
1 cup Buckwheat flour
1 cup ground Sunflower Seeds
1 Tbs gluten free healthy baking powder
2 tsp Celtic Salt
2 1/2 cups cold water

• Whisk all your dry ingredients together well and then add the water and mix well. I use my beater to get it really smooth.
• When your waffle iron is hot and ready to use, spray with a little oil and pour a ladle full of mixture in and close the waffle iron. Let is cook for 3-5 minutes until lightly golden.

ENJOY with savoury (avocado and fresh salsa) or sweet (jam and vegan cream with fruit)!

Posted by Melissa Awde