Hi eKa CIRCLE
Well not only is it a career change with a donate button but it has been lockdown here in Sydney and restrictions are just getting tighter and tighter! Crazy interesting times indeed. A lovely test of faith. I like to see what this life lesson is teaching me and to live simply and give thanks for everything is definitely high on my list.
This week my neighbour trotted in with some home grown citrus and a huge bunch of super fresh continental parsley. This is the way to my heart tbh haha so I got to making my marmalade that I have a recipe for on the blog. This time I tried making it with brown sugar and adding some cinnamon and star anise. It was delicious so I gifted the neighbour that back again. Giving should be like this it should flow around and then none of us will ever be in lack. This I believe to be a universal fact, you receive as you give- surely that is one of the great tests of life. Gratitude.
Then I thought what can I make with this amazingly fresh parsley. I chopped it up roughly and add some stunning roma tomatoes and onion. A huge squeeze of lemon and lots of fresh garlic. I have started only buying roma tomatoes now from my little italian fruit shop after reading doctor sebi’s comments on the romas being the best tomato to consume (alkaline and electric food items are what we need.) Too many of our fruit and vegetables have been messed with and are now on the acidic list instead of the electric alkaline chart. My taste buds seem to agree as the flavour is so much better. Electricity is LIFE!
I popped twice as many dried chickpeas as I needed into my pressure cooker to make a hummus style dip. If you don’t have one yet they are a great time saver and not as scary as our grandmothers had ( I was always worried they would explode!) these days they have two safety pressure seals. It is great to save the time and gas then freeze the remainder for a quick curry or salad for another meal. If you don’t have a pressure cooker soak the chickpeas overnight then boil until they are tender.
I add some sourdough toast, husband added a steak to his we were happy little vegemites eating from our friendly neighbours garden. Due to circumstances I was missing a few vital ingredients such as cumin and tahini but I didn’t let that faze me as with fresh ingredients things still taste amazing. See the recipes below…
1 large bunch fresh continental parsley, chopped
3 roma tomatoes, diced
1 red onion, finely diced
1/2 cup fresh mint leaves, chopped
3 cloves garlic, grated
1/4 cup extra virgin olive oil
juice of 2 lemons
Toss all of the ingredients together in a bowl and season to taste with salt and pepper.
1 cup dried chickpeas
1/2 cup extra virgin olive oil
3 cloves garlic
1 tsp paprika
3 tsp sesame seeds
juice of 2 lemons
1/2 cup greek yoghurt
Boil the chickpeas in the pressure cooker for 1/2 hour and then set aside to cool in the stored heat. Rinse and blend with olive oil, garlic, paprika, sesame seeds and yoghurt. Season to taste with salt and white pepper.
- Add a tsp of dried cumin and a few tbs tahini paste if you prefer an authentic taste
love & light
M + E
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