Ginger Stewed Rhubarb

Ginger Stewed Rhubarb

Rhubarb is back in season and also back in my mums veggie garden so I decided to steal some and make a Christmas spice stewed version.

This is great to add to porridge (tastes like Christmas in a bowl) or with some coconut yoghurt. 

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What you need:

300g rhubarb

2 tbsp coconut sugar

3 tbsp water

1 tsp ginger

1/2 tsp cinnamon

What to do:

  1. Place the chopped rhubarb in a medium-sized saucepan with coconut sugar, 3 tablespoons of water, ginger and cinnamon

  2. Bring to the boil, then turn down the heat and simmer for 5 minutes until the rhubarb is soft and cooked

Like this post? Why not check out my granola recipe here



Potato and Chickpea Curry

Potato and Chickpea Curry

What you need:

3 tbsp of spring onion, green part only finely chopped 

2 tbsp garlic infused olive oil

1 tbsp freshly grated ginger

2 tsp tumeric

1 1/2 tsp coriander

1 tsp chilli flakes

1/2 tsp curry powder

2 tbsp water

1 can chickpeas, rinsed well

600g potatoes, cut into small pieces

1 can tinned tomatoes

1 can coconut milk

Salt and pepper

150g spinach

Potato and Chickpea Curry

What to do:

  1. In a large pot on a medium heat, fry the spring onion and ginger in olive oil until soft. 
  2. Add in all spices , fry for a minute then add in water and continue to fry until it forms a paste 
  3. Add chickpeas, potato, tomatoes and coconut milk and gently stir all together 
  4. Reduce heat to a simmer and cook for 30-40 minutes, or until potato is soft. Season with salt and pepper and stir through spinach until soft.
  5. Serve with brown rice, coriander and a dollop of yoghurt 
Potato and Chickpea Curry

Like this recipe? Why not try my dhal- find the recipe here

Raspberry and Peanut Butter Oats

Raspberry and Peanut Butter Porridge

What you need:

For the porridge

1/2 cup gluten free oats 

1/2 cup milk of your choice 

1/2 cup water

Few drops of vanilla extract

A pinch of salt

Raspberry sauce:

1/2 cup frozen raspberries 

1 tbsp water

1 tsp chia seeds

Toppings:

Peanut butter, coconut chips and maple syrup (optional)

Raspberry and Peanut Butter Porridge

What to do:

In a saucepan combine all porridge ingredients, place on medium heat and mix well. Cook for 10 minutes or until oatmeal is soft and creamy, stirring as needed. 

In a separate saucepan combine raspberries and water, place on medium heat and let heat for a few minutes before adding the chia seeds. Continue to cook while the oats are cooking until you get desired thickness.

Serve with peanut butter, coconut chips and a drizzle of maple syrup. YUM!

Lime Curd

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What you need:

1 Tablespoon finely grated lime zest 

3 eggs

1/4 cup rice malt syrup

½ cup lime juice

5 Tablespoons coconut oil, chopped into  small pieces if in solid state

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What to do

  1. In a heavy based pot, whisk eggs, rice malt syrup and zest.
  2. Set over a low to medium heat and whisk until mixture has thickened slightly
  3. Stir in lemon juice and coconut oil
  4. Cook until mixture has become very thick and pale, stirring with wooden spoon whilst cooking
  5. Pour into a sterilised jar, allow to cool, seal and store in fridge for up to two weeks

Blueberry and Lemon Loaf

Blueberry and Lemon Loaf

What you need:

1 1/2 c gluten free flour blend*
3/4 c Ceres Organic almond meal
1/4 c Ceres Organic coconut sugar
2 tsp baking powder
Pinch of salt
2 lemons, zest and 1/3 c juice
1/4 c Ceres Organic coconut oil, melted
1/4 c Ceres Organic pure maple syrup
1 tsp vanilla extract
2 eggs
1 1/2 c blueberries
1 tbsp gluten free flour (for blueberry dusting)

Topping:

  • 2-3 tbsp sliced almonds (optional)

  • 2 tbsp lemon juice

  • 2 tbsp Ceres Organic maple syrup

What to do:

Preheat oven to 170°c
Sift the flour, almond meal, baking powder and salt into a large bowl and add coconut sugar. In a separate bowl combine first measure of lemon juice, coconut oil, maple syrup, vanilla and eggs and whisk together well
Dust the blueberries with 1 tbsp flour and stir
Add wet ingredients to dry ingredients and mix well
Gently fold in the blueberries and pour mixture into loaf tin
Sprinkle with almonds
Place in the oven for an hour or until a skewer comes out clean
Mix together Topping lemon juice and maple syrup
Remove from oven and pour lemon drizzle over the loaf
Allow to cool in the tin for 15 minutes
Remove loaf from tin and cool on wire rack before cutting

*Gluten free flour blend

Makes 4 cups

  1. 1 1/2 c Ceres Organic white rice flour

  2. 3/4 c Ceres Organic brown rice flour

  3. 3/4 c Ceres Organic tapioca flour

  4. 3/4 c Ceres Organic corn starch

  5. 3 tbsp Ceres Organic potato starch

  6. 1 tbsp Ceres Organic guar gum

Find all your Ceres Organic baking essentials here

Pâté

Dairy free Pate

I love pate but store bought varieties are usually made with butter and more often than not have garlic and onion.

It’s also a great way to get a good dose of iron. 

Try my dairy free pate made without garlic and onion - taste tested and approved by my sister (who has crazy sensitive taste buds and does not have any food allergies)

What you need:

500g of organic chicken livers

4 tbsp of rice bran oil

4 garlic gloves, peeled

2 tbsp sage leaves

2 tsp thyme leaves

2 tbsp anchovy oil or 2 anchovies

1/2 tsp salt

3/4 tsp pepper

1/4 tsp grated nutmeg

1-2 tbsp port (optional)

2 tbsp of rice bran oil for blending, add extra if mixture too dry

Low FODMAP Pate

What to do:

In a frypan saute whole garlic cloves and oil for a few minutes before removing garlic.

Cut chicken liver into 2cm pieces, and place in pan. Brown chicken livers for a few minutes, do in batches to make sure cooked evenly

Combine chicken livers and remaining ingredients in a large bowl and with a whiz stick blend until smooth 

Store in a sterilised glass jar, making sure you pack it with no gaps. Poor a tiny bit of olive oil to seal and secure with lid before putting in fridge

Will last 5 days in the fridge or alternatively freeze little batches so you can remove and thaw from freezer when a craving hits.