This could be your new home We have massively reduced the price from $795,000 down to $695,000 of our 270 acre property as we want to move closer to our children and grandchildren. This beau…
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.
- 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
- Add all ingredients except fruit to a bowl
- whisk until well combined
- put in fridge overnight
- 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
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.
Vitamins A, B, B2, B3,C, E
Minerals Calcium, potassium magnesium, manganese, iron, copper, iodine, sodium, and phosphorus
Parsley is a good antioxidant
- 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
- Wash parsley and remove stalks, spin in salad spinner to dry
- Add to food processor with the remaining ingredients and process until a thick paste
- Store in a clean dry jar in the fridge
- 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
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!
- 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
- Wash and trim leeks, saving as much of the green stalks as possible and slice thinly
- Wash and slice celery stick
- Rinse lentils in a sieve until water runs clear
- Heat olive oil and add sliced leeks and celery
- Turn heat down low, stir, cover the pot and leave to sweat for about 10 minutes, stirring occasionally
- Add lentils and about 6 cups of water
- Turn up heat until soup comes to boiling point then reduce heat to low and simmer for about 30 minutes until cooked
- Allow soup to cool than blend until smooth
- Season to taste and add chopped parsley
“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
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!
- 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
- Put coconut and sultanas in bowl and cover with cold water for 10 minutes then drain
- Heat oil and fry mustard seed until they crackle (about one minute) and then add curry leaves, onions and chillies.
- Cook for five minutes stirring often.
- You may choose to leave the onions raw for better nutritional value
- Remove from heat and allow to cool
- Mix all ingredients together in a large bowl
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.
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!
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!!!