Lettuce Wraps with Peanut Dipping Sauce – Thailand

Posted on March 23, 2015 by Sarah

Yields: 20 wraps to serve 4 people. This sauce is amazingly delicious and can be used for dipping anything or on top of rice/pasta 馃榾

INGREDIENTS

For the peanut dipping sauce:

1 cup coconut milk

3 TBS smooth peanut butter

2 TBS soy sauce

1 TBS honey or maple syrup

1 clove garlic

15 drops of tabasco (optional)

For the lettuce wraps:

20 large lettuce leaves

300gr extra firm tofu, drained, patted dry, sliced into half-finger-sized pieces and lightly fried

METHOD

Blend all peanut dipping sauce ingredients together. Set aside until ready to serve.

To assemble the lettuce wraps, place a piece of tofu, at the leafy end of the lettuce leaf (not the crunchy end). Fold sides of lettuce in, then roll down toward the crunchy end of the leaf. This can be done ahead of time, but I think it’s fun to serve all the components and have each person assemble their own wraps.

Serve with peanut dipping sauce in individual bowls – double-dipping will be necessary 馃槈 Enjoy!

Edited version of: http://www.coffeeandquinoa.com/2013/07/fresh-lettuce-wraps-with-peanut-dipping-sauce/

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Feta-Olive bread

Posted on March 8, 2015 by Sarah

Ingredients:

400gr of feta

100gr of oats

250gr of white flour

250gr of brown flour

6tsp of quick yeast

3tsp of brown sugar

Method:

Combine ingredients in a mixer then add

550ml of warm water to make a dough-if sticky add more flour.

When a nice dough forms then add 2 TBS of oil.

Also oil the bottom and sides of a baking tray the width of your oven and spread the dough to fill it. Now press into the surface of it:

a cup of olives pitted and halved -spread them out evenly all over the surface

Oil the surface of the bread

Leave in an oven at 50C for 1 hour to rise-it looks pretty because it doesn’t rise where the olives are so is nicely bumpy.

Bake at 170C for 40-60 mins until golden brown and crisp at the edges.

I made this recipe up 馃榾

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Carrot Coconut Soup

Posted on March 8, 2015 by Sarah

Ingredients:

2 large onions, chopped

Olive oil for frying

6 cups of water or broth

2 TBS fresh ginger, grated (1TBS for kids)

8 medium cloves garlic, chopped

1 tsp curry powder (0.5 tsp for kids)

4 cups sliced carrots

4 cups of pumpkin, cut into cubes

10 TBS of coconut milk or 6 tablespoons of creamed coconut.

salt and white pepper to taste

Method:

Chop onion and let it sit for at least five minutes to bring out its hidden health benefits.

Heat oil in a soup pot. Fry onions over medium heat for about 5 minutes, stirring often.

Add garlic and ginger and continue to saut茅 for another minute.

Add curry powder and mix well with onions.

Add water/broth, carrots, and pumpkin and simmer on medium high heat until vegetables are tender, about 15 minutes.

Add coconut.

Blend in pot using hand blender. Be careful because it’s hot, and it can erupt and burn you. Add salt and pepper to taste J

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Black Bean Salad with Sweetcorn and Avocado

Posted on March 8, 2015 by Sarah

Ingredients:

  • 400gr dried black beans cooked
  • 1 cup/jar of sweetcorn
  • 2聽large tomatoes, diced
  • 2 cloves聽garlic, minced
  • 2 TBS聽minced fresh onion
  • 2 teaspoons聽salt
  • 1/4 teaspoon聽paprika
  • 9 TBS olive oil
  • 1 tsp聽lemon zest
  • 6 TBS聽lemon juice
  • 2 TBS honey
  • 1/2 cup聽chopped fresh basil, plus more for garnish
  • 2聽avocados, chopped

Method:

  • Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with more chopped basil if desired. Serve at room temperature.

Edited from: http://www.onceuponachef.com/2010/08/black-bean-salad-with-corn-red-peppers-avocado-lime-cilantro-vinaigrette.html

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Orange聽and Oats Cake

Posted on March 8, 2015 by Sarah

Ingredients:

1 plain yoghurt

Rind and juice of 1 orange

2 eggs

1 TBS oil

2 TBS honey

Half a cup of brown sugar

1 cup of brown flour

1 cup of white flour

1 cup of oats

2,5 level tsp of baking powder

1 tsp soda

Method:

  1. Combine all wet ingredients.
  2. Combine all dry ingredients after sieving flour.
  3. Mix everything together.
  4. Share mixture out into 24 average cupcake holes.
  5. Bake at 170C for 20-25 mins or until edges of cupcakes brown.
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Blueberry and Polenta Cupcakes

Posted on March 8, 2015 by Sarah

Ingredients:

3 eggs

1 cup of orange juice

1.5 TBS orange zest

戮 cup of oil

1/3 tsp salt

1 cup of brown flour

0.5 cup of white flour

1 cup of brown sugar

3tsp of baking powder

1 .5 cups of course polenta

4 TBS crushed linseeds or nuts

2 cups of dried blueberries (or raisins/cranberries etc)

Or 1 cup blueberries and 1 cup of chocolate lightly chopped together

Method:

  1. Combine all wet ingredients.
  2. Combine all dry ingredients after sieving flour.
  3. Mix everything together.
  4. Share mixture out into 24 average cupcake holes.
  5. Place about 10 blueberries on the surface of each cupcake.
  6. Bake at 170C for 20-25 mins or until edges of cupcakes brown.

*Sorry – I don’t know where I got this recipe from!

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Sweet Potato and Black Bean Chilli

Posted on February 2, 2015 by Sarah

Ingredients

  • 1.5 cups dried black beans soaked overnight
  • 1 kilo sweet potatoes, peeled and cut into 2cm cubes
  • 陆 kilo chopped tomatoes
  • 4 onions chopped*
  • 8 garlic cloves pressed*
  • Olive oil for frying
  • 1 TBS paprika
  • 0.5 tsp chilli powder (more if your kids eat v.spicy)
  • 1 tsp ground cumin
  • 1/4 teaspoon dried oregano
  • 1 tsp honey
  • 1 tsp unsweetened cocoa powder
  • Salt and pepper to taste
  • Cooked rice to accompany the chilli

*for maximum health benefits leave together on a plate for 5 mins after preparing and before cooking*

Method

Fry onion and garlic in olive oil.

Stir tomatoes and black beans into the onion-garlic mixture. Add more water if mixture is too thick. Simmer until black beans are almost cooked then add in the sweet potatoes. Cook till sweet potatoes are al dente. Season with salt and pepper to taste. Accompany with rice.

p.s. this recipe has 3 super foods out of the most commonly cited 12!

Above is more kid-friendly and simpler version of original:

http://m.allrecipes.com/recipe/229730/sweet-potato-and-black-bean-chili

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African Peanut Stew

Posted on January 22, 2015 by Sarah
Ingredients
路聽聽聽聽聽聽聽聽 2 cups of brown rice 聽
路聽聽聽聽聽聽聽聽 3 red onions
路聽聽聽聽聽聽聽聽 3 garlic cloves
路聽聽聽聽聽聽聽聽 1K of tomatoes
路聽聽聽聽聽聽聽聽 1 carrot
路聽聽聽聽聽聽聽聽 1 medium courgette
路聽聽聽聽聽聽聽聽 4-8 TBS peanut butter
路聽聽聽聽聽聽聽聽 2 TBS soy sauce
路聽聽聽聽聽聽聽聽 5 drops of tabasco sauce
聽
Instructions
1.聽 Put the brown rice to cook.
2.聽 Cut the onion, press the garlic and let them sit for 5 minutes at least for maximum health.
3.聽 Blend the tomatoes and use as the base.
4.聽 Add onions, garlic, carrot and courgette and simmer till vegetables cooked.
5.聽 Lastly add peanut butter and soy sauce and mix well.
6.聽 Salt and pepper to taste.
7.聽 Serve with rice
Notes
Use whatever veggies you have. Who knows what fantastic flavours you might discover?
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Goji Berry Truffles – China

Posted on November 24, 2014 by Sarah

Goji berries contain more vitamin C than oranges, more beta-carotene than carrots, and more iron than spinach. They also contain over 20 trace minerals and 18 amino acids!

Filling:

1 cup dried goji berries/raisins etc

陆 cup cashew/peanut/almond butter

录 cup honey

1 tsp vanilla

Chocolate Coating:

1.5 cup dark chocolate chips

1.5 TBS honey

1.5 tsp vanilla

  1. In a large food processor grind Goji berries to a fine powder.
  2. Next add honey and vanilla and mix well.
  3. Lastly add the butter and mix on low till dispersed. Don鈥檛 over-mix after the butter is added as it will release a lot of its oil.
  4. Roll filling into small balls and set onto a plate. They will feel oily but once they are covered in chocolate it is doesn’t matter聽馃槈
  5. Place a piece of parchment paper onto a large plate, set aside for your finished truffles.
  6. In a small bowl聽add the ingredients for the chocolate coating. Place the bowl聽into another slightly larger pan filled with 10 cm聽of water. Melt over very low heat, stirring, until the chocolate is completely melted.
  7. Turn off heat and immediately drop the first truffle into the chocolate, gently swirl the melted chocolate over it using a fork. Lift up, drip off excess chocolate and place onto the prepared plate with parchment paper. Repeat with remaining truffles.

Once you are finished, place the plate with the truffles into the freezer for 30 minutes/ fridge for 2 hours to set the chocolates.

Raisins and tahini might work too for a more Mediterranean聽taste聽馃檪

Edited version of: http://www.nourishingmeals.com/2011/02/almond-goji-berry-truffles.html

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No-Bake Oat-Choco Bars

Posted on March 4, 2014 by Sarah

1 cup peanut butter
陆 cup honey
陆 cup coconut cream
2 cups dry oats (not instant)
1 cup shredded coconut
陆 cup sesame seeds
1 cup dark chocolate chips
录 cup cocoa
1 tsp vanilla extract

Melt peanut butter, honey and coconut cream over medium-low heat. Once聽melted, remove from heat and聽add oats, shredded coconut, chocolate chips, cocoa and vanilla. Stir until chocolate is entirely melted. Pour into pan and cool in the fridge. When it is semi-set, cut into bars and return to fridge. Enjoy!

Edited version of: http://www.ihearexercisewillkillyou.com/2013/02/the-best-no-bake-bars-youll-ever-eat.html

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