cooking from scratch

Hello eKa Circle,

Cooking is one of my joys. A creative outlet that feeds every sense. My earliest memories are cooking on the floor of the kitchen watching a cake rising, I would sit there patiently for as long as it took, too small to reach the bench. I prepare food spontaneously; usually without a recipe. You learn intuitively what works and what doesn’t as you go- feeling into it. It is tactile and healing, food literally feeds the soul. My fellow foodies friends will agree I am sure.

Food is life and that is why I am passionate that you learn to “feed” your body. Natural foods have been grown to heal; here is a little inspo from my week so far. What are you cooking? I would love to hear!

love & light

M + E

 

Date Slice

A nourishing snack for on the go. This power packed recipe is nutrient dense. It will curb the hunger and stop the sugar cravings. There is no flour in the recipe.

250g dried pitted dates

3 tsp baking soda

1 heaped Tbsp of manuka honey

1/3 cup organic coconut oil

2 cups organic rolled oats

1/2 cup flaked coconut

1/3 cup organic currants

2 Tbsp chia seeds

2 Tbsp pepita seeds + a few extra to sprinkle the top with

1 Tbsp hemp seeds

1 tsp ground cinnamon

2 eggs

Place the dates in a heavy saucepan and cover them with water. Bring to a simmer. Cover and simmer for 10 mins or until the dates have softened and fall apart as you stir them. Add the baking soda and stir to combine. It will fizz up. Stir in the remaining ingredients except for the eggs. Set aside to cool slightly. Preheat the oven to 180 deg C and line a slice pan with baking paper. Stir the eggs through the mixture and press into the lined pan using a spatula. Sprinkle with a few extra pepitas. Bake for about 20-25 minutes or until just firm to touch. Allow to cool then slice into bars. Store in an airtight container.

 

Cheats Lentil Dhal

Sometimes I am a purist with these types of recipes and other times I just want something that is super fast, nutritious and fuss free. Buy the best quality curry powder that you can find for this one.My local corner store is an indian grocery and it never fails to disappoint. You can add any firm vegetable you like, my neighbour gifted me chokos again this week so they are going into everything. Potato, cauliflower, pumpkin or beans are all good in a dhal.

1 Tbsp organic coconut oil

1 onion, diced

3 cloves garlic, chopped

1 Tbsp hot curry powder

2 tsp mustard seeds

1 choko, peeled and chopped finely

1 carrot, chopped finely

1/3 cup red lentils

3 cups water or veg stock

1/4 cup coconut cream

Heat the coconut oil in a large saucepan and saute the onion and garlic for a few minutes or until softened. Add the curry powder and mustard seeds and toss over the heat for a minute. Add the vegetables, lentils, water or stock and coconut cream. Simmer on low for 20 mins. Season to taste with salt and pepper.

Deconstructed Salad

When one family member decides they are having a break from a particular food I toss it to the side. Like I did with the tomatoes here. Chop everything finely and group anything separately if is not for your someone special. It still looks spectacular and everyone else can toss their own together.

1 cos lettuce, shredded

1 red capsicum, sliced into strips

2 carrots, diced

1 cucumber, diced

5 green onions, sliced

1 handful of fresh mint chopped

1 tomato, diced

juice of 1 lemon

drizzle of organic cold pressed olive oil

salt and pepper to serve

Plate the vegetables and squeeze over the lemon juice and drizzle with oil to serve.

 

Salad Bowl

For families where one person is vegetarian and another isn’t – this is an easy idea. I buy smoked salmon as a staple as it keeps well in the fridge and it is easy to add as a topper for the extra protein someone likes when they drop in. I also add a dollop of smoked eggplant baba ganoush but I forgot to photograph that.

1 tub of fresh mixed salad greens

1 cucumber, peeled into ribbons

1 carrot, peeled into ribbons

1 packet of halloumi, sliced

dried oregano to sprinkle

2 tbsp olive oil

hummus to serve

pepitas to sprinkle

packet of smoked salmon

finely chopped fresh chilli

2 tbsp pomegranate molasses

juice of 1 lemon

Layer each bowl with the salad leaves and top with the cucumber and carrot ribbons. Heat the oil in a heavy based frying pan.

Sprinkle the halloumi with the oregano and fry for a minute each side or until golden brown. Serve the salad topped with the halloumi, salmon, hummus, pepitas. Drizzle with the pomegranate molasses and lemon juice.

Easy Vegetable Soup

The old fashioned soup mix with barley and split peas in it is so nourishing and filling. Great for a cooler evening and the leftovers can be warmed up for lunch.

1 Tbsp olive oil

1 onion, diced

3 cloves garlic, crushed

2 carrots, chopped roughly

2 stalks celery, sliced

1/2 cup italian style dry soup mix

1 tsp dried mixed herbs

1 1/2 litres veg stock

2 Tbsp chopped fresh parsley

salt and pepper

Saute the onion and garlic in the oil in a heavy based saucepan. Add the vegetables, soup mix, herbs and stock and bring to the boil. Reduce the heat and simmer for about 20 mins or until the grains are cooked. Season to taste with salt and pepper. Serve with fresh parsley sprinkled. A grate of parmesan cheese is also good (optional).

 

Chilli Okra

Okra is a superfood not only is it rich in vit A & C. It is a great source of magnesium. Okra helps reduce the risk of serious health conditions like cancer, diabetes, stroke and heart disease and it tastes delicious as long as you don’t overcook it!

1 Tbsp coconut oil

1 red onion, sliced

3 cloves garlic, sliced

3 chillies, sliced

1 tsp hot curry powder

500g fresh okra, roughly sliced

2 Tbsp coconut cream

a little water

salt and white pepper

Heat the oil in a wok and stir fry the onion, garlic and chilli for a few minutes or until softened. Add the curry powder and toss to combine. Then add the okra , coconut cream and just a little water. Toss over a high heat for just a few minutes.and be careful not to overcook it or it goes slimy. Best eaten on the day it is made. I served mine with rice and lime chilli pickles for some extra tang.

Chicken Mince Stir Fry

Even though I choose not to eat meat I don’t mind at all cooking it for family and friends. Here is a very simple budget friendly meal that would go well with rice or noodles or serve it in crisp lettuce cups. You could even roll any leftovers into spring roll skins and fry up for your lunch.

1 Tbsp coconut oil

3 cloves garlic, finely chopped

2 tsp finely grated ginger

5 green onions, finely sliced

1/2 tsp hot ground chilli powder

500g chicken mince

1 small wedge of cabbage shredded

handful of snow peas, trimmed and sliced lengthways

3 tbsp mushroom soy

pinch of white pepper

Heat the oil in a wok and stir fry the garlic, ginger and green onions quickly. Add the chilli powder and the chicken mince then toss over the heat until just cooked. Next add the vegetables and the mushroom soy then a pinch of white pepper to taste. Stir fry until the vegetables are just tender crisp. Serve immediately.