By The Organic Butler. This made enough for my family of 5 for two nights. Ingredients Stock: 2 x Star Anise Cinnamon Stick Peppercorns Cloves Ginger peeled and cut in half 5 cups of water 1 whole carton of Chicken Stock (the type on our website is vegan!) 1 whole packet of Shiitake Mushrooms 1 Sweet Onion 6 cloves Garlic Decent splash of Tamari 4 Tbsp Rice Wine Vinegar Soup: 3 x carrots – peeled and cut into sticks Bok choy 2 x packets Udon noodles Topping: Coriander Basil Chilli Flakes or fresh chilli Squeeze of Lemon or Lime Beanshoots Fried Tofu Dry roast cinnamon, star anise, peppercorns and cloves. Set aside. Fry up garlic and onion until browned well. Place the garlic, onion, ginger, and spices into a cheesecloth bag, and put into the boiling water with the stock, shiitake mushrooms, tamari and rice wine vinegar. Simmer very gently for about 2 hours. Taste and see if you need to add any salt/fish sauce. Add the carrots, simmer until just soft. Add in the bok choy. Whilst wilting, cook noodles are per directions on packet (usually just 4 mins in boiling water), and fry up tofu in some coconut oil. Add the tofu and noodles to the soup mixture. Serve with your chosen toppings! Enjoy!! [mpprecipe-recipe:1]
by The Organic Butler “Mummy can I have more?” This dish NEVER lasts for more than a day in our home. Ingredients: Puff/filo Pastry Spinach/Silverbeet/Kale – Stalks removed 1 Lrge Tub Ricotta Cheese 100-150gm Tasty Cheese 2 Eggs Generous pinch of Mixed herbs Chopped handful Mushrooms/Champignons 2 Cobs Corn – cut the kernels off. Method: Boil greens in water until wilted, strain in a colander and squeeze/press ALL of the water out (this is a very important step or you will end up with a soggy mess). Mix together in a bowl with the rest of the ingredients. Line a baking dish with pastry, spoon mixture in, and top with more pastry. Cook on 180C until golden brown. Let sit for awhile. There may be some juice still present – hold the pie and just drain from the side (or you can use a spoon). The pie can be eaten hot or cold. Its also perfect to freeze for a tasty and quick meal. Perfect for school lunches. Serve with more veggies, and salt to taste. Enjoy!
Dhal The Organic Butler Ingredients: 1.5 cups red lentils 2 cups water 1 litre stock 2 onions clove garlic mince 1 tsp curry powder 1/2 teaspoon turmeric 2 teaspoon curry powder 1/2 teaspoon garam masala 1/2 teaspoon cumin 2 tbs tomato paste 1 tin chopped tomato 2 stalks celery (chopped) Chopped parsley 1 and 1/2 cup coconut milk. METHOD: Saute onion and celery over medium heat. Add the garlic and cook until golden. Add the spices and tomatoes (and paste), and stir until aromatic. Stir in lentils, water and stock, bring to the boil. Simmer for approx 20 mins, then add the coconut milk. It is ready once the celery/lentils are soft (approx 20 mins after milk is added). This is perfect for a gorgeous winter meal served with (cauliflower) rice and greek yoghurt (or coconut yoghurt). Add chopped parsley to top upon serving. This can also be frozen for quick meals!
Layered Choc-Banana Caramel Chia Pudding This is one of my favourite flavours of chia puddings. I make them at night so they are ready for the morning. Ingredients Almond Milk: 1 cup raw almonds soaked for a day or overnight 3 cups filtered water 1 date pinch salt Choc Banana Flavourings: 1 to 2 bananas (depending on size) 2 medjool dates (or to taste) 1 1/2 tablespoons raw cacao 1 tablespoon mesquite or maca powder (optional) 1/2 teaspoon vanilla extract or powder or seeds from 1/2 vanilla pod Seeds for Chocolate Banana Layer: 4 tablespoons chia seeds Caramel Flavourings: 3 medjool dates (or to taste) 2 tablespoons mesquite powder 1 tablespoon lucuma powder 1 teaspoon vanilla extract or powder or seeds from 1/2 vanilla pod 1/4 cup water Seeds for Caramel Layer: 4 tablespoons chia seeds Method 1. In a high-speed blender, process Almond Milk ingredients on the fastest speed until completely smooth. 2. Pour 2 cups of almond milk into separate jug and put aside in the fridge. 3. Add Choc-Banana flavourings and process on the fastest speed until very smooth. 4. Add chia seeds and process on low speed (or mix in by hand) until mixed evenly through. 5. Pour into 6 1-cup mason jars to around 1/3 of the way up the jar. Place in fridge for around 1/2 to 1 hour and allow to cool completely (mixture will be slightly warm due to the blending) and set. 6. Rinse out blender jug ready for making the caramel layer. 7. Take the almond milk that was set […]
You may have been hearing more and more recently about turmeric, and the multitude of studies currently underway looking at its hypothesized effect on gut health, autoimmune conditions like rheumatoid arthritis, and Alzheimer’s disease. It seems everyone is getting on board with turmeric lattes and golden milk. It’s the new kale! So what’s new? Absolutely nothing. Turmeric is a relative of ginger (actually, there are around 130 varieties) which has been widely used as a spice and a medicine for a range of ailments since around 2000BC. Marco Polo was dazzled by its color and similarity to saffron in 1280AD. It’s relatively easy to grow as long as you don’t let the temperature drop lower than 18 degrees (which for most of us means inside in a pot). Its flower looks like this: But what turmeric is really valued for is its root. You can use fresh, or pickled turmeric, but the most common form in Australia is the vibrant yellow powder (made from ground up root) that is so useful in curries and a variety of other dishes (and that will never get out of your white clothes, or white kitchen cupboards – so take care when cooking with it!). Turmeric hasn’t traditionally been consumed in western culture (as opposed to SE Asia where consumption is up to 440g per person per year!) , so we are late to the party – but it is often used in many commercial foods such as curry powders and mustards, as much for its color as its sweet, slightly bitter taste. From […]
So I was making my breakfast smoothie, and I accidentally created the same (or a very similar) taste to Banana Paddlepop Icecream. Ingredients: 4 frozen Bananas 1 teaspoon of Cinnamon 2 heaped tablespoons of Honest to Goodness Pea Protein 2 heaped tablespoons of Raw Honey 1 tablespoon of Coconut Oil 250ml of Bonsoy milk Method: Put all ingredients into a high powered blender OR thermomix, and set to high until mixture is smooth and resembles ice-cream (usually a minute or two!) Spoon into a bowl and add cacao nibs. Serving suggestion – perfect accompaniment to your favourite clean cake/muffin.
This is an amazing recipe that uses a heap of veggies ! A great comfort food – without any of the guilt! Ingredients: Sauce: Organic Passata Half an Eggplant – chopped (remove skin) 1 bunch Asparagus (diced) 3 cloves Garlic (crushed) 1 med Onion (diced) 3 Zucchini – (diced) Cherry Tomatoes – chopped in half 2 Punnets Mushrooms (chopped) Basil Oregano Salt and Pepper Pinch of sugar (optional) “Cheese” Sauce 3 cloves garlic 1 head of cauliflower 1 cup of water salt and pepper 2 heaped tbspn Nutritional Yeast “Pasta” sheets 1 whole cabbage (par boiled) Crusty Top: Breadcrumbs (or nuts finely crushed) Nutmeg Method: In a fry pan on high – saute onion and garlic. Add asparagus, eggplant, zucchini and brown slightly. Add mushrooms. Once withered, add cherry tomatoes. Add salt to taste, and add passata. Add chopped basil and dried oregano. Add a pinch of sugar. Simmer on med heat for at least 30 mins (until sauce has reduced). Turn your oven on to 180C Whilst sauce is cooking, saute garlic in a pot (or thermi). You do NOT want to burn the garlic – just make translucent. Add chopped whole cauliflower. Add one cup of water. Boil. Once soft, add nutritional yeast, salt and pepper. Blend until resembles white sauce. Add more nutritional yeast to taste if required. Layer sauce, cabbage, white sauce to top of cooking dish. Once at the top, add breadcrumbs, panko, or finely crushed nuts, with nutmeg and finely drizzled oil. Bake until brown on top (and cabbage is all the way cooked through and soft)! Serve with […]
RAW CHOC BANANA BROWNIE PARFAIT Cashew Cream: 1 cup raw cashews 1/2 cup water 1 medjool date 1/4 teaspoon vanilla powder or extract Chocolate Mousse: 2-3 avocados (depending on size) 3-4 bananas (depending on size) 2 tablespoons raw cacao powder 2 medjool dates 1 teaspoon vanilla powder or extract Chocolate Brownie: 1 cup walnuts (or 1/2 cup pecans, 1/4 cup cashews, 1/4 cup almonds) 6 medjool dates 2 tablespoons raw cacao powder 2 teaspoons maca or mesquite powder (optional) 1/2 teaspoon vanilla powder or extract To Assemble: 2 bananas, sliced (toss in lemon juice to prevent browning if not using straight away) cacao nibs chopped nuts 1. In a high-speed blender, process Cashew Cream ingredients on the fastest speed until completely smooth. Place in fridge while you prepare the other layers. Don’t bother washing out the blender, the cashew cream dregs will add creaminess to the mousse, plus that’s just extra work 2. In the blender, process Chocolate Mousse ingredients on the fastest speed until completely smooth. Place in fridge while you prepare the brownie mixture. 3. In a food processor, process brownie ingredients until mixture resembles crumbs, not completely smooth but a little sticky 4. In a mason jar, glass or glass bowl place a layer of mousse, a layer of banana slices, a layer of brownie, a layer of cashew cream, and another layer of mousse. Sprinkle with cacao nibs and chopped nuts. Top with extra banana slices just before serving. Chill before serving (or eat straight away if you don’t want to wait). Makes around 6 serves.
Egg muffins for school/work or breastfeeding mamas! The best snack, or as a dinner. What you will need: A greased muffin tray Ingredients: A dozen Organic Free Range Eggs Handful Organic Cheese 2 Tomatoes (chopped) 1 Zucchini (grated) 1 punnet Mushrooms (chopped) 1 Carrot (grated) Handful Spinach Med Capsicum (chopped) Pitted olives/sundried tomatoes/onion (all optional) Herbs (to taste) Salt and pepper (to taste) Method: Whisk eggs, and put all ingredients into a mixing bowl. Stir well until egg has coated all ingredients. Pour an even amount of egg/cheese mixture to other ingredients into muffin tray. Cook on 180 until slightly brown. Serving suggestions: Eat hot or cold! On their own or with a salad and/or roast/steamed veggies.