Thai Curry Paste time!

The colour of your paste will really depend on how much dried red chillies or fresh coriander you use. For red paste don’t use any coriander leaves. Well on with it. I have to say this is the easiest and most fun I have had in a while. After all who doesn’t like thai curry?  There  is nothing like the wait of an order at a restaurant or order in to get the gastric juices flowing. The anticipation and excitement of the first bite of that awesome red/green curry to take your body to a food comatorium. Yah, just made up that word so don’t look it up! Thai curry does that to the mind. There you lose your mind and you begin to hear voices. Gentle whispers,  “you could soo make this”!

20160114_141941

 

You head to the store the following day, searching frantically for the best curry paste: mild. red. vegan, gluten free, and everything zoe friendly. You find one in the array of glass bottled pastes and spices from across the sea. You are ready!

Ingredients in, rice cooked, you are on a roll. Dinner served, and to your bewildered surprised, it taste like absolutely nothing you just had in the restaurant!!!!!!! After much research. you conclude making your own paste  is the only way to wake up form this.

Finding your way to your local International District, you start your journey to being the greatest cook there every was, in your house. So what do you need?

  1. Galangal – don’t even think of skipping on this cause without this well….
  2.  Lemon grass – seriously do not make me repeat myself!
  3. Dried red chillies – you know your limit. I however, always like to push the boundaries. Avoid if you have ulcers, because you and I both know it will kill you. Finally, remember chili burns twice
  4. Garlic – use 2-3 cloves. Don’t over  do it, you might live to regret it.
  5. Shallots – no, not green onions, or spring onions.The other one, mini purple onion, the size of a giant garlic.
  6. Finally, coriander roots – good luck finding this lot at your local. You may have to make your way to your nearest ID. Whiles there be sure to grab another curry for the sake of research.

 

Alright, alright, on with it.

Putting it all together.

Seriously this is really easy. Soak about 5-7 dried chillies and galangal bits in filtered water. Leave for about an hour. Once done, put everything in a mortar and smash away. Be sure to wear googles, chili water travels! Use pestle until you get a paste. However, should you find yourself once again with voices in your head, as the words of singer eSNa rings true, you might find yourself saying “ani’t not body got time for this”. If this is you, pack it all up, dump it in the nearest blender, and it does not have to be your own, and turn that baby on! You are done!

Ok, go out there and start master cooking. Have a great weekend!

Advertisements

Banana, Apple & Coconut bread – Its totally VEGAN!

20150726_171950-2

It was a miracle that I even managed to get this right the first time round. My resources were limited you see. My cupboard seemed bare, I refused to dip into my extra funds to buy more food, as I have placed myself on a budget and a strict diet of use what you have and stop being wasteful. The kids had had a fun day of mini golf, had enjoyed the fresh air, and were now sitting comfortably on the couch, awaiting something to eat. A snack to hold them till dinner would arrive. So, I went hunting. One banana on the counter, and a desperate dig in my backpack for the banana we had dragged to a picnic and back the day before, we were on our way. Showered with luck and creativity, coconut oil sat in the cupboard, a cup of chia seed in a ziplock, 1/2 an apple in the fridge, 1 cup of coconut sugar to last the week, 1/4 cup of desiccated  coconut , and a small ziplock of barley flour, the magic happened. I was certain this would go down in history as the most interesting baked good any desperate person could make, but alas, I was wrong. Instead, the house filed with the smell of bananas and coconut, warmed by the gentle kiss of the sun. It was soft and moist. The chewiness of the coconut was subtle and blissful. We were left with only one word. MORE!

Ingredients

2 – ripe bananans

1/2 – an apple

1/4 cup – desiccated coconut

1/2  cup – coconut sugar

1/2 teaspoon – baking soda

3 tablespoons – chia seeds

2 tablespoons – unrefined coconut oil

1 1/2 barley flour ( you can substitute with any flour you wish)

1 cup of water

20150726_171543 (1)

Prep:

  1. Pre heat oven to 410 degrees Fahrenheit or 210 degrees celsius
  2. Place chia seeds, banana, sugar, and apple in a blender and puree.
  3. place coconut oil and baking soda in bowl and mix well.
  4. add banana chia see mixture, and mix well
  5. add flour and coconut, mix well
  6. finally add water.  Mix well.
  7. Oil loaf pan with oil, place mixture in pan and place in oven until brown. This should take about 20 minutes.
  8. Remove from oven and place loaf on cooling rack. Once cool slice, and enjoy!

Morning Start – Quinoa Breakfast of Vegan, allergy sufferers champions!

I can hear myself chewing. It’s not the quinoa as you might first think, but the sweet crunch of apple and nuts which were carefully chosen to compliment this awesome meal. Breakfast is the hardest meal of the day for me. Take away the daily routine of rush in the morning to get 2 children ready, 1 for school, and a Mr two, time is never on my side. Being a vegan with allergies and makes things a little more challenging. So what to do, what to do. Pick a meal that will give you everything you need in one sitting of various multitasking, because you only get one chance at this. So here is what you will need

20141202_094341

1/2 cup of quinoa – this is your super food. Great for getting in your iron, protein, calcium and carb it pretty much covers all the nutrients you need.

1/2 a medium apple – low sugar, high fiber, great for lowering blood sugar and lets face it, what fun is anything without apples

5 dried sulfur free apricots – in the winter months, I love apricots. You don’t need alot of it to get what you need. When dried, these fruits are high in vitamin A which is great for your immune system! So throw more than 5 on if you are keen on them.

1 tablespoon chai seeds – the other super food. Rich in calcium, omega 3, mucilage, fiber, manganese, phosphorus, it is up there in the comparison chart with flaxseed and sesame seed. It also decreases blood pressure and fibrinogen and C-reactive. For this reason, If you are on any anti hypertensive medication be sure to speak to your healthcare practitioner as chai seeds increase the effects of those medications.

protein levels1/4- 1/2 cup of walnuts –  High in protein, fiber, and must importantly antioxidant and omega oils

1 teaspoon of blackstrap molasses – great source of iron, magnesium, phosphorus, B6, potassium, manganese, and even calcium. A little goes a long way

1/2 teaspoon maple syrup

1/2 cup of warm nut or soy milk (optional)

Prep:

Cover your quinoa with water and let it soak over night. In the morning rub grains between your finger whiles still in the water. You might have noticed the foam that is on top. That is your saponins. Rub the grains to get the rest of. throw water away and rinse again. Discard water and cover with 2 cups of fresh water. Place on stove on leave to boil. let it boil till grains expand. This should take less than 10mins as you have already presoaked. Once grain is open, discard remaining water, place in bowl and began to cover this remainder ingredients and enjoy.

note: If you forgot to soak your grain, simply cover with 4 cups of water in pot, place on stove, and let it boil till the water turns yellow, form becomes visible on the liquid surface and grains have opened (this usually takes about 10 – 25 mins depending on your stove and heat setting), remove from stove, discard water and rinse under clean water. Continue the remainder steps.

Adding warmed nut or soy milk gives it a really hearty touch

Making Homemade Rice Crackers

Reaching over in that middle aisle, you grab a pack of the rice crackers you love soo much, and probably the only ones you can eat thanks to the long list of allergy foods that you can no longer  eat. The price shows $ 2.99 which at first seems steep, as you glance over at the organic NON-GMO version sitting at about $4.00, you  begin reading the ingredients to compare. It reads: Rice, Salt. Is it really worth paying 3 – 4 dollars for a packet of crackers which will only last a few hours? What happens when you have 2 packs in the week, or goodness should you have a party for all your gluten free, vegan friends, how on earth do you buy enough for them. Let not forget the kids that eat you out of house and home, and pretty much live on rice crackers. As the calculations of cost begin to pile in your brain, you can’t help but wonder; could I make this at home? At $2.00/ LB  Organic rice comes fairly reasonably and cheaper than a packet of non organic rice crackers. In truth you can make them at home, all you need is patience, drive and rice! So lets get started

100_1198 100_1196

 

Ingredients :

1 cup of organic rice ( jasmine or short grain brown)

pinch of salt

2 table spoons olive oil

 

100_1193

Prep:

Rinse rice till water runs almost clear. Add 3 cups of filtered water to white jasmine rice or 4 cups to short grain brown.

Put on stove to boil.

Cook until soft but still damp. If you need to add more water for longer cooking add 1/2 – 1 cup .

Turn oven on to 220 degrees F

Once soft but not dried, empty into food processor, or heavy duty blender, or a bowl to use hand blender

Blend till smooth.

Mix pureed rice and oil in bowl with salt to taste. It should be very gooey.

Pour mixture on to a metal baking sheet and spread no higher than 1cm.

Place on top shelf  in oven for 30mins or until surface of mixture becomes rubbery.

100_1195

Remove tray and place cooking weights or 3-4 butter knives on top of surface

Increase temp to 300 degrees F

Place tray back in oven and bake for 30 – 40mins till the rice starts to harden.

Turn off oven and leave try in oven to cool.

Once cool break rice spread/cracker into bite size pieces

100_1196

Severe with hummus or guacamole for a lovely snack!

 

 

How to make soy milk

I really enjoyed making this, and even though I can’t have soy at the moment, I really felt a sense of accomplishment once I finished making soy milk all by myself. I have spent the last 12months really trying to make as much as I can at home, to ensure it is whole, not preserved, fresh and clean. For me, this meant learning to make many of the organic foods that I usually pulled off the shelf, such as nut milks, nut butters, breads, breakfast cereals etc. Along the way I have learnt soo much. At first I really found it scary and to be honest felt that some foods were meant to be made in facilities, but as the months have gone on, I have began to step outside my comfort zone. This week, I challenged myself to something that I have long felt was beyond my reach, as I had placed soy in a category all by itself. Once I began to see it as any other legume, I felt more comfortable to explore what can be done with it. With that, I took on soy milk, one of the last remaining foods, I still buy off the shelf. Now I have comfort in knowing that I don’t really need to do that anymore, and now I have infinite boundaries I feel comfortable jumping over! So with that, lets make soy milk.

100_0766

You are going to need:

1 cup of organic GMO-free soy beans. Use the bulk bin if you can, it will be cheaper

12 cups of filtered water

a massive pot that can hold at least 15 cups of liquid

unbleached cheese muslin cloth or sieve

100_0734

Preparation:

1. place soybeans in a bowl and cover with 2 cups of filtered water. Leave for  18hrs. After 18hrs throw water away after 18hrs, wash beans till all beans skin are gone.

2. place beans in a blender and add 1 cup of filtered water. Blend till smooth

3. Place soy content in pot and add remainder 9 cups of water.

4. Boil on high for 10mins, stir with spoon occasionally to prevent soy fiber from sticking to bottom of put. Skim of any foam layer that forms on top of milk, do not stir it back into the milk.

5. After 10 mins lower stove to medium to low heat and leave to cook for 45 – 1 1/2hrs depending on how creamy you want it.

6. Once cooking time is reached, place cheese cloth over a bowl (see jar & cheese prep)

7. carefully strain milk. Squeeze excess milk out of cloth and save soy pulp( akara) in fridge

8. sweeten milk as you please with vanilla extract or blend with dates. You can also leave it unsweetened.

9. pour milk in warm jars (see jar prep below). Seal, label and store!

10. Enjoy your homemade, healthy, fresh soy milk as you like

100_0761

100_0746 100_0739100_0744

Jar prep & cheese cloth prep:

1. Place jars & lids in pot and cover with water. Boil for 5-10 mins .

2. Carefully remove jars and place on clean dish towel rims up.

3. place cheese cloth in pot of hot water with stove OFF. Leave till ready to use

The Healthy Nut Bar

Ah, coconut bliss. It’s morning tea time and all you really want is a little pick me up and a smoothie that will leave you feeling refreshed and healthy all at the same time. You reach for the little health snack you bought at the health food shop.  You know it’s health because it’s organic, gluten free, and high in protein. It’s not too big, not as filling, but it will do, cause you know it’s healthy. You couldn’t have this every day though, because the price tag per square will see you paying upwards of $3-$4, which will pretty much send you into poordum by weeks end. So what do you do? Well, make it yourself really. Stop denying the hippy in you, it’s need to make everything at home and just get on with it. Yes, it may be a disaster the first 5 times but you can be comforted in knowing the it cost less than buying 7 of those bars. So you give it one last go, because well, you are deep in now and there is no turning back, and you nail it!

100_0552

As you take your first bite, you taste every single flavor, and your taste buds are not confused, but excited about the next mouthful. Chewy with a hit of crunchiness it fills you bite after bite after bite.  You chase it with a warm cup of tea, at which point you are content. You could have another, and not feel guilty for it.

 

Be sure to use your bulk bins as much as possible as this will save you a lot more money than buy individual pre packed. With bulk bins you buy only what you need with smaller chance of wastage.

What you will need:

1/4 cup shelled unsalted pistachios

1/2 cup of walnuts

1 cup Brazilian nuts

1 cup sunflower seeds

1 cup pumpkin seeds

1 cup desiccated coconut

10 dried figs

2 table spoons olive oil

2 table spoon maple syrup

1 table spoons blackstap molasses

 

Preparation:

1. set your oven to 400 F

2. place nuts in a food processor, blender or hand blender cup and blend  into a meal. Don’t make it prefect, some chopped chunks are good!

3. Empty into a bowl, add desiccated coconut, and mix well

4. cut figs into thin or thick slices, mix well

5. add wet ingredients and mix well

6. spread into a square baking pan, to desired thickness. Do not use baking sheet. the heat from the pans metal on the bottom will help toast from underneath.

7. Place in oven for 7 mins – 10min do not turn on candy crush or your food will burn. Stay close by

8. Remove pan from oven. Let Stand for 1 -2 mins.  Using a sharp knife, cut columns and rows tables into your bake. Do not remove. Leave to completely cool.

9. No go over your lines again and separate individual squares. Store in container in fridge for extra firmness and enjoy daily

 

 

 

Pumpkin & Pistachio Risotto

Well, that’s different, but a gal’s got to eat. It looked totally amazing on the plate. Creamy and garnished, it looks ready to eat.  Fluffing a portion of round white rice with spots of purple green, you wonder if this idea, which perhaps was fulfilled in hast might have been a not so good idea. After all who cooks pistachios with rice. Ice cream, yes! Salted, yes. You had to take it a little further. As you stem through your other dinner options, the folk hits your mouth, and there it is. the subtleness of the truffle oil hits you first, musky and strong, but not over powering. As you continue to chew, the creaminess of the pistachio wakes your pallet. Yum. The sweetness of the butternut resets your tastebuds to begin the experience all over again!

100_0222

With a change in my diet, as a non lactose vegetarian, with food intolerances I had to find ways to increase my protein, calcium and other nutrients while still enjoying food, because well I love food. This risotto gave me the whole food experience without the addition of the processed substitutions.  It really was bliss.

 

Butternut is rich in beta carotene which converts to vitamin A to help you keep your immune system healthy and strong. With cold season on its way, getting as much high carotene foods in will help you fight illnesses better and recover alot faster.

The pistachios. Well, who knew these tiny purple and green nuts had this  much power! Another food not given enough credit. IT is from the cashew family, but it is able to provide so much more. Packed with protein, lutein, folate, iron, calcium, magnesium and zinc,  Studies have also shown that they help to lower LDL so if you have a cholesterol risk, start eating. You will be putting these where ever you can!

Finally Thyme,  wonderful for the upper respiratory system, especially with coughs and infected tonsil. So when paired with the richness of butternut and superfood of pistachio. You should be feeling a mountain of health in no time.

100_0219

 

WHAT YOU WILL NEED:

half butternut pumpkin

3/4  risotto rice

1/2 red onion

1 cup shelled pistachio unsalted

2 cups vegetarian stock

3 cups filtered water

2 table spoons of olive oil

1/2 teaspoon black truffle oil

stick of fresh thyme or 1 teaspoon dried

watercress for garnish or more for nutritional benefits

 

 

Prep:

peel and chop butternut pumpkin in to nice small squares or just small abstract pieces. The smaller pieces allow for quicker cooking time.  Next chop onions and place in frying pan with pumpkin. Remember frying pan not pot. Add olive and turn stove to low heat. Cook pumpkin and onions for 7mins to 10mins.

Next rinse rice till water is clear. Drain and add to pumpkin and onions. Add thyme. Stir continuously for 2-3 minutes, to prevent stick and burning. Add stock and 1 cup of water. leave to simmer. Stir occasionally, remember you are cooking in a frying pan so water will evaporate faster. Add 2 cups of water to pan once water evaporates and leave to simmer. Stir ever 5 minutes until rice is soft.

Put pistachio in food processor with last 1 cup of water and blend smoother with small chunks. Stir through rich and leave to cook for 2 minutes. Stir through 1/2 teaspoon of black truffle oil. Add salt to taste. Garnish and enjoy!

 

My food intolerances & allergies – the 4 week elimination diet

So though I have been on a health quest all my life due to wheat and intolerances, it never accrued to me that I might still be eating the wrong things. I decided it was time to have a visit with my naturopath as I still had some allergy symptoms but was still eating healthy. We sent my blood work to the lab to check for IgA, B, antigens to foods and the results were shocking! So for the next 4 weeks I will be on a elimination diet until my next visit with my doctor. I am optimistic that this will only make me better and even more healthier so I welcome the challenge. To follow my progress make sure to subscribe to my youtube channel. I will upload daily progress vblogs  http://www.youtube.com/user/Naturallyzoefriendly

Here are a list of foods I can not eat for the next 4 weeks:

dairy ,
coffee,
blueberries ,
cranberries,
honey,
sugar,
baker’s yeast,
brewer’s yeast,
fish ,
almonds,
amaranth,
kidney beans,
lima beans,
soy,
string beans,
buckwheat,
corn,
wheat,
gluten,
hazelnut,
lentil,
oat,
green peas,
pecan,
rye,
sesame seeds,
spelt,

Almond Milk Made Simple – What!

Wow, is the first thought that comes to mind as the rich white liquid hits the pallets of the mouth. It’s fresh and cool. The hint of cardamon is enough to have you wanting more. You remember you only made 6 cups, so you better go easy. Next time will be even better. You have complete control over how thick and rich you make it, from lite to full. Why has it taken soo long to get you here when all you need was just a few little ingredients.  You know the benefits of almonds, from the richness in Vitamin E, the high fiber, the vitamin B, protein, calcium, and mono saturated fats. You know the phytosterols in it helps to lower cholesterol. You know that you need to be aware that almonds can still be an allergy and intolerant food so be aware.  Yes, you knew all that. You also remembered to save your almond pulp to make desiccated almond to add to your granola and backing after all it’s all about wholefoods  and complete foods to get the full benefit of your almonds.

IMG_3641IMG_3636

Soo What Do You Need To Make Your Own Almond Milk:

1 1/2 cup of almond. (organic /pesticide free)

7 cups of filtered water

1/2 teaspoon of cardamon seeds

sieve or cheese muslin clothe

mason jars

blender/food processor/ hand held mixer

IMG_3637

Prep:

Place almonds in a container with 1 cup of filtered water. Leave in fridge for 24-36  hours. Make sure to cover it.

Sterilize your mason jars.

Next. Empty water out and place almonds and cardamon in processor along with the reminder 6 cups of filter water. If you would like your milk to be lite, add an additional 2 cups of filter water. Process until water is white and almond is broken down.

Pour through sieve or muslin cloth. Save almond pulp for making desiccated almond to add to your backing or granola. It’s all about wholefoods.

IMG_3640

Place in empty sterilsed mason jars and store.

IMG_3639IMG_3642

Enjoy!

Smoothie of the week – Melon berry bliss!

Yum!  A burst of citrus, that leaves a sweet mellow taste on the tip of your tongue. Cooling,  and my the aroma that hangs at the back of your tongue. Oh, yes the apricots. That’s what that is. Every soo subtle, that it’s gone before you realise what just happened to your mouth. The water melon lingers as a reminder that something exciting just happened to your mouth as it makes it’s way to your stomach. You reach over for another taste of bliss.

IMG_3624Having a fruit smoothie during your day is such a wonderful way to get your body refreshed and filled with an abundance of anti oxidants, nutrients and fibre. It’s easy to do and you can drink it on the run. And lets face it, It’s a wonderful way to get more fruit in you than you could chew in a single day! So get to it!

IMG_3623

You will need the following:

2 cups of chopped watermelon – high in lycopene , which is important for prostate health. Keep in mind, it is high on the glycemic index and should be eaten with other foods that will help low the glucose effect

1 fresh apricot– High in Vitamin A as well as potassium

1 peeled orange with with the pericarp still attached – contains Vitamin, flavanoids and calcium

7 medium strawberries –  high in Vitamin C, folate, and potassium.

1 plum

1 cup of blueberries -high in lutein, potassium. Vitamin A & Vitamin K. Lutein has been shown to reduce the risk of cataracts. It also can turn the skin bronze. Vitamin K helps with blood clotting. Be aware K can interfere with blood thinning medication. It is however a good way of getting Vitamin k into breastfeeding mothers, and pregnant women with low platelet counts

BLEND EVERYTHING TOGETHER TILL SMOOTH – IE AND ENJOY!

smoothie