Chia Pudding
Chia Pudding

 Chia Pudding

 

I found this recipe in a Frys Foods free e-recipe book online and made it for breakfast yesterday.  It was easy, tasty and filling.  Chia is an ancient seed with more Omega 3 and Dietary Fibre than any other food from nature.  I had a small bowl topped with sliced banana and found it really filling.  Normally by about 10am I am hungry again but this breakfast kept me going until lunchtime.

Ingredients

  • 1/2 cup Chia seeds, either black or white
  • 1 can coconut milk
  • vanilla essence to taste
  • sweetener such as agave, maple or rice syrup about 1-2T
  • fruit of your choice as topping, I used banana

Directions

  1. Add all ingredients except fruit to a bowl
  2. whisk until well combined
  3. put in fridge overnight
  4. top with any fruit of your choice

“It should not be thought that animals go meekly and willingly to the death chambers – they are filled with terror and resist strongly.” –Geoffrey Rud

Parsley Pesto

A feast of Parsley

A feast of Parsley

I have a parsley border in my veggie patch and have masses of tasty fresh parsley.  This morning I was wondering how to use up a big bunch and came up with a very delicious pesto.  It was amazing spread thickly on crackers and topped with halved cherry tomatoes.  I have a glut of those at the moment.

Parsley contains

Vitamins A, B, B2, B3,C, E

Minerals Calcium, potassium magnesium, manganese, iron, copper, iodine, sodium, and phosphorus

Parsley is a good antioxidant

Ingredients

  • A large bunch of parsley approx 100g after stalks removed
  • 3 cloves garlic
  • 3T pistachio nuts
  • 1/4t rock or celtic salt
  • 1/8t freshly ground pepper
  • 2T nutritional yeast flakes
  • 4T olive oil
  • 1/2 small lemon squeezed

Directions

  1. Wash parsley and remove stalks, spin in salad spinner to dry
  2. Add to food processor with the remaining ingredients and process until a thick paste
  3. Store in a clean dry jar in the fridge
  4. Spread on crackers or add to pasta along with cherry tomatoes

“It should not be thought that animals go meekly and willingly to the death chambers – they are filled with terror and resist strongly.” –Geoffrey Rudd

Leek and Lentil Soup

 

DSCN1115Organic Leek from my garden

At the moment I have lots of lovely leeks growing in my vegetable patch and I am enjoying one of my favourite soups which is Leek and Lentil.  It’s very easy and quick to make and extremely tasty. Hope you enjoy it!

Ingredients

  • 2 medium to large leeks
  • 2 sticks of celery
  • 1 cup of red lentils
  • a large handful of parsley
  • 2 tblsp olive oil
  • salt and pepper to taste

Directions

  1. Wash and trim leeks, saving as much of the green stalks as possible and slice thinly
  2. Wash and slice celery stick
  3. Rinse lentils in a sieve until water runs clear
  4. Heat olive oil and add sliced leeks and celery
  5. Turn heat down low, stir, cover the pot and leave to sweat for about 10 minutes, stirring occasionally
  6. Add lentils and about 6 cups of water
  7. Turn up heat until soup comes to boiling point then reduce heat to low and simmer for about 30 minutes until cooked
  8. Allow soup to cool than blend until smooth
  9. Season to taste and add chopped parsley

Enjoy!

“But for the sake of some little mouthful of flesh we deprive a soul of the sun and light, and of that proportion of life and time it had been born into the world to enjoy.” – Plutarch

Raw Indian Carrot Salad

This recipe was given to me by my friend Linda as a cooked salad.  I have adapted it to be mainly raw.  It is very tasty and easy to prepare.  The curry leaves give it a unique flavour.  If you live in the sub-tropics you might like to grow a curry leaf tree as they propagate easily from seed.   They are a beautiful small tree with edible black berries. Hope you enjoy it!

Ingredients

  • 2 tbsp shredded coconut
  • 2 tsp olive oil
  • 1/4 tsp black mustard seeds
  • 8 fresh curry leaves (or use more if you really like the taste)
  • 1/2 small onion finely chopped
  • 1/2 long green chilli
  • 300g carrots grated
  • 1 tbsp sultanas

Directions

  1. Put coconut and sultanas in bowl and cover with cold water for 10 minutes then drain
  2. Heat oil and fry mustard seed until they crackle (about one minute) and then add curry leaves, onions and chillies.
  3. Cook for five minutes stirring often.
  4. You may choose to leave the onions raw for better nutritional value
  5. Remove from heat and allow to cool
  6. Mix all ingredients together in a large bowl

Enjoy!

By refraining from eating animals and their products you have contributed to the health of the planet, its people and its animals.  It is one of the most noble acts you can carry out on this planet and you will reap the rewards in good health and a higher vibration.

Testimonial from Linda

I know this sounds like a cliché but my time spent at Oakview was amazing in so many ways.

The hands on experience gave me the skills to continue cooking delicious nutrient packed raw food and vegan meals for my family – and they want more…is this a dream or what??  I learnt so much about food preparation and for this I am grateful.

The relaxing natural surroundings were so quiet. It was easy to relax, reflect, recharge and reconnect with nature.  You can choose bush walks along the creek or take to the hills if you’re adventurous. I made new friends, kangaroos named Maple and Tilly … Wallabies named Shy and her baby and the new houseguest a young male red neck wallaby named Klemo.  To be around these animals was a privilege; I enjoyed their calming, healing influence.

I arrived as a vegetarian who knew I could do more and when I left I was an empowered, confident vegan – raw foody. I feel more alive and I am in balance.

Go see Anne-Marie for 2 days and you will change your life forever.

Just do it!

Testimonial from Terrina

I thoroughly enjoyed the whole experience at Oakview Wildlife Refuge. Interacting with the animals was an experience I will treasure for life. Everything else was a bonus. The scenery was beautiful, the house was very homely with a fire place that was very welcoming on those chilly mornings. The food was amazing and I loved my chats with Anne-Marie. She answered all my health questions and gave me some awesome tips on cooking and un-cooking food. If you’re looking for a place to recharge your batteries, re-connect with nature and learn some life-changing stuff…This is the place for you!!!

Terrina Wood

Testimonial from Carla

I have been a vegetarian for a while now and never thought I ever would become a vegan. My understanding of a vegan was eating boring food, too hard to prepare, etc. Not having my cheeses and butter, “NO WAY” . But I must admit the opposite is true. We have made beautiful cakes, scrumptious cheeses, chocolate (mmm…), dips. sauces, and many great tasting main dishes.

Anne-Marie has demonstrated professionalism, commitment, and lots of love in what she does, this lovely lady enthusiastically engages in her role as an excellent teacher in nutrition and food preparation. The food that we prepared is from an high standard and so easy to make.

I now love being a vegan, proud of doing my share of saving animals, my health, and making the world a better place!

Thank you Anne-Marie for being such a great example to me.

Carla

Crunchy Topping

For this recipe you need a dehydrator, or you could make it in the oven at the lowest setting with the door open

This also makes a great snack or a topping for ice-cream.

Ingredients

  • 2 cups walnuts
  • 1 cup almonds
  • 2 cups flaked, raw oats
  • 2 cups fresh fruit of your choice chopped in small pieces e.g grapes, strawberries, cherries, pineapple, mango, paw paw, apple
  • 1/2 cup agave nectar or maple syrup or sweetener of your choice

Directions

  1. Place walnuts and almonds in food processor. Pulse until coarsely ground. Remove to bowl.
  2. Stir oats into nut mixture.
  3. Mix together fruit and agave.
  4. Stir into nut mixture.
  5. Place on teflex sheets. Dehydrate at 145 for 45 minutes (Don’t worry, it is still raw. The food temp never goes above 115), reduce heat to 115 and dehydrate for 5-6 more hours. Allow to cool and store in airtight jars.

Enjoy!

Mango Pineapple Pudding with Crunchy Topping

This morning I was wondering what to make for breakfast. I had some overripe mangos and half a pineapple so I decided to use them up.

I chopped up one mango and half a pineapple and put them into the blender on high speed for about half a minute. I poured the mixture into 2 bowls. The consistency was like a thick shake. Then I added some grapes and some crunchy topping I made the other day. It tasted delicious. Instead of my crunchy topping you could use any type of granola or crushed nuts or dried coconut. Takes only a couple of minutes to whip up this healthy breakfast.