Toasted Almond and Cinnamon Kasha

I have a new breakfast BFF.  A friend that's that's high in iron, manganese, magnesium, phosphorus, copper, and zinc. It's so versatile too and can be eaten for breakfast, lunch or dinner and served with sweetness or spiced up at a moments notice.  And it's from a very good family too. The rhubarb family.

And the good news is, despite it's name, there's no connection to the wheat family, so great news for anyone who's avoiding the wheats, those annoying neighbours that seem to play loud music in your digestive system at 4am and keep you awake at night with their drilling in the lining of your intestines.

Hello buckwheat... It is nice to meet you.  I know you and me will be firm friends cause I need a friend who's available all year and one that makes me feel good and energises me. PS...I've heard you're very popular in China, with your  unique ability to lower blood pressure and cholesterol levels due to your rich supply of rutin a phyto nutrient which acts as an antioxidant in the body. Now that's impressive.  Anyway that's enough about me let's talk about you...what do you think about me?

If you're looking for buckwheat, here's how to find it...Buckwheat is characterised by it's triangular shape and to make it edible the outer hull is removed. You can purchase it unroasted or roasted (Kasha) and the tastes do vary. It's a bit like good twin, evil twin,  the roasted version has a more nutty, robust taste, unlike unroasted which is delicate, soft, and subtle. I prefer Kasha, the evil twin.

Buckwheat comes in all shapes and sizes, it can be ground into flour, used  in baking, bread making, decadent muffins and stack-em-high pancakes.  Adding brown rice flour or almond flour when baking adds to its ability to make gorgeous baked goods.  Groats can be a welcome addition to soups, stews or savoury casseroles and add depth, flavour and bulk to create a hearty meal.  It's super easy to pop them into a casserole dish with mixed spices and throw in broccoli, cauliflower, zucchini, green beans and tomatoes for a sumptuous and satisfying evening meal. Very exotic. And chilled buckwheat salads are divine in summer too.

I love to use  roasted groats to make a heart warming pot of delicious breakfast porridge and once you've tried buckwheat porridge you'll never go back to the traditional version...

Toasted Almond and Cinnamon Kasha Porridge with Almond Milk

Ingredients

• 1 cup roasted buckwheat groats
• 2 TBS butter
• ½ tsp sea salt
• 2 cups boiling water
• 2/3 tsp cinnamon
• 1/8 tsp powdered stevia or 6 drops liquid stevia

Roasted Buckwheat AKA Kasha

The How To

Rinse roasted buckwheat in cold water and set aside

Toast flaked almonds in pan with a sprinkle of cinnamon over medium heat when ready transfer to bowl

Toasted Cinnamon Flaked Almonds

In the same pan melt butter over medium heat

Meanwhile, combine beaten egg and buckwheat and 2/3 tsp cinnamon in a small bowl

Mixing it Up

When mixed add it to the melted butter

Six Degrees of Separation

Over a medium heat stir until buckwheat has dried out and separated

Add enough water to cover to the pan and bring to the boil then reduce heat to low and cover with a lid for approx. 10-15 mins being careful not to overcook

Melt-in-the-Mouth Buckwheat Porridge

Transfer to a bowl and serve with almond milk and crispy cinnamon almonds. Scrumptious!

On Saturday evening we had an amazing dinner at my sister-in-law Emma's house to celebrate her husband's birthday. Emma is an extraordinary home cook and she never ceases to amaze me with the wonderful flavoursome meals she comes up with. I've never met anyone who can present meals so exquisitely too...in fact sometimes they literally look too good to eat. I love being in her kitchen you open her spice draw and this intoxicating aroma hits you like you've travelled to a far off destination full of eastern promise.  There are spices in there I can't even pronounce and she is the master of coming up with exotic dishes that stay on your mind for days.  I've even been known to actually have dreams about her cooking and one Christmas - from Boxing Day to New Year I had a succession of dreams about her Christmas Ham! I believe it was the star anise that was doing it to me or perhaps it was the cloves.

Masterchef Emma

Emma had been to Everleigh Markets the morning of the party and picked up 3 bags of beautiful eye-catching Zucchini Flowers to serve as part of the entree.  Zucchini flowers are versatile and can be cooked a variety of ways, sauteed, roasted or steamed. You can also chop them and add them to frittatas and stir-frys. We decided to STUFF EM with pesto. And the good thing about an entree like Zucchini Flowers is you can prepare them earlier in the day and then once guests arrive, they just need to be sauteed at the last minute (The Zucchini Flowers, not the guests!)

Here's how to make this wonderfully delicious starter for all to enjoy. Serves 4.

The How To

• Make the pesto as per the directions above, it's easy peasy and then just chill it in refrigerator until you're ready for it.
• Meanwhile, hold a zucchini flower, and gently open the petals.  Reach inside and gently remove stamen from the centre of flower. Do this to all the remaining flowers and chop of the end of the stem.
• Open the Zucchini Flower and place 1 tsp of pesto inside and then twist the top closed. Set aside.
• To make the batter, place flour and soda water in a bowl and mix until its like pancake mix not too thick and not too runny.
• Place paper towels on a platter dish and then place olive oil in frying pan and heat over a medium heat.

I Was Stuffed After This Lot

• Dip the flowers in the batter and then place in frying pan until golden then remove with a slotted spoon and place on paper towels to soak up excess oil.

Yum!

Last night I cooked my favourite oven baked sweet turnip fries.  I never feel like I'm missing out on chips when it's so easy to make delicious fries from turnips. These guys are alot healthier  too and once you start making and enjoying them I guarantee you won't even want to go back to conventional potato chips. Who says living a gluten, wheat, dairy, yeast and sugar-free life is boring? Not me!

Turnips are a member of the cruciferous vegetable family and originated in Western Asia. Eating turnips is said to improve circulation of qi (energy) in alternative medicine and is also used as a detoxifier of the blood.  Once considered a poor man's food, now, due to their health promoting benefits, turnips are popular all over the world from Mexico to the Maldives.  Turnips contain disease-preventing phytochemicals which help the immune system to ward off and detoxify cancer-causing substances. I like the sound of that!

The great thing about turnips is that they are fantastic source of Vitamin C, calcium and iron. If you were to juice a turnip you would find that they have double the amount of vitamin C as orange juice and without all the fructose. Turnips are also great for treating bronchial problems and clearing mucus, coughs and asthma. *ahem, cough*

Looking for Mr or Mrs Right?

Turnips are like people and come in all shapes and sizes, colours and tastes. In general, the smaller the sweeter, the larger the easier to cook and peel.  When choosing a turnip feel for a smooth outer layer with density and depth and one that is not light or squishy to the touch- just like when choosing a potential life partner! The greens can also be consumed and reported to have enormous health benefits being rich in phytochemicals, vitamin A, C and E.  Turnips should be stored in a cool, dry, place for up to 3 months but remember to remove the greens before storage. The greens can be popped in a sealed container or bag and put in the fridge.  Turnips can also be placed in the fridge inside the vegie crisper and will last up to 2 weeks.

Oven Baked Sweet Turnip Fries:

The Players

• 4 round turnips sliced into chips
• 2 TBS extra virgin Olive Oil
• 1 tsp sea salt
• 1 TBS Rosemary

The How To

• 1.Preheat oven to 240°C.
• 2.Place turnip in a baking dish
• 3.Drizzle on Olive Oil and sprinkle on sea salt and rosemary
• 4.Toss to coat evenly
• 5.Roast in oven for 30 minutes, until golden brown and crunchy
• 6.Remove from oven; place in a bowl or on a platter, sprinkle with pepper

Dressed and Oven Ready

Vanilla, Coconut and Ginger Ice Cream

There are few things as irresistible as ice cream in the summertime and whipping up a luscious home-batch is the perfect way to cool down on a sizzling summer’s day. With its soft creamy texture and melt-in-the-mouth taste this dairy-free coconut and ginger ice cream is not only refreshing but also a satisfying and healthy treat. Coconut is an excellent tonic for clear skin and healthy hair and a wonderful digestive too.  An ice cream maker will make your dessert smooth and scoopable but you can also make this recipe without one.  And you’ll be amazed at how simple it really is.  In no time you’ll be enjoying this dreamy, creamy, summer delight. Any left over ice cream can be stored in the freezer for up to two weeks.

Serves 2

2 cups coconut meat
1 can coconut milk
4 Tbsp. vanilla extract
¼  cup coconut oil
2 cups blanched almonds (optional)
4 drops stevia liquid
1 ½ tsp ground ginger
1 tsp ground cinnamon (optional)

1. In blender puree all ingredients together until they are very smooth
2. Place in an ice cream maker and follow directions until frozen and enjoy
3. If you do not have an ice cream maker place the mixture into an ice cream container and put in the freezer
4. After an hour remove it and mix it up with a stick blender or spatula and then return to freezer for another hour
5. It will be quite hard when it comes out of the freezer so place it onto the counter for 10 minutes to lightly thaw
4. Decorate with coconut chips, mint and a cinnamon stick

Vanilla and Coconut Icecream

This is the easiest banana ice cream recipe you’ll ever make. Said me.

And because it’s so simple, why not rope the kids in to lend a hand. After all it’s an intrinsic part of their nature to learn and explore the world before them, so let’s begin their inauguration slap bang in the central hub of the home, the kitchen.

Empowering kids to make their own healthy choices and filling them with healthy, nutritional food, that will energise and revitalise them during such an important time of mental and physical growth, will benefit them not only now but also in the years to come.

The main element of this recipe is bananas; child friendly because of their lofty dose of potassium – an essential ingredient to keep pint-sized nervous systems in good shape. Without potassium, no new brain cells can be created.

The potassium and carbohydrates found in Australia’s number one selling fruit are the ideal brain food to help children stay alert. Potassium enables muscles to contract and expand efficiently during exercising, helping to prevent cramping. So don’t expect any Jungle Jim or rope swing misadventures any time soon.  Bananas contain plenty of essential nutrients like fibre, vitamin C and B6, as well as natural sugars glucose, fructose and sucrose, providing children with natural energy.

Cacao contains high levels of antioxidants and being rich in flavanol, it helps to boost brain function by enhancing blood flow to the brain, perfect for growing, active minds. The cocoa bean is especially high in magnesium converting into calcium and iron by the body, essential for growing strong, healthy bones.

My favourite benefit of this recipe is that the combination of banana and raw cacao allows children a natural sweet treat whilst ensuring they are still receiving essential nutrients that their growing bodies crave and are reliant upon.

Banana Ice Cream

Ingredients
2 bananas frozen and cut into chunks
1 TBS raw cacao powder
6 drops liquid stevia or sweetener of your choice
1 TBS almond butter

Method
Pre-peel bananas cut them into chunks and place in a freezer bag in the freezer
Once frozen, place them into a food processor with the cacao, stevia and almond butter
Puree until creamy stopping to scrape the sides when needed

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This morning I was craving comfort food, after a few days of being under the grips of a hard drive  meltdown, I wanted to take 15 mins out to put on a slow cooked meal for when my curry loving family get home tonight for their num nums!.

I'm in love with aromatic curries and being a massive fan of spinach the combination of the two makes for the ultimate comfort meal. There's usually a few bunches of spinach hanging out in my fridge and a bottle of coconut juice and this spiffy saag is honestly so simple to make it virtually cooks itself so you can do the things you need to do during the day without having to rush home and cook dinner. And it's there waiting for you when you get home all warm and soothing like a comfy pair of slippers.

Saag is so perfectly delicate in flavour and this recipe absolutely tastes divine. It's not overpoweringly, eye-wateringly pungent or super spicy so there'll be no hurried trips to the vindaloo!

Pop it in the slow cooker in the morning and by the time you get home dinner will be ready when you are. I'm sure you won't be disappointed!

The Players:

500 gms skinless chicken thighs cut into bite sized pieces
3 TBS red curry paste (no additives)
1/2 cup chopped coriander
3 cloves garlic, minced
1 large onion, chopped
1-inch piece ginger, minced
4 bunches spinach, washed and chopped
1 TBS coconut oil
1 tsp lemon rind
1/2 lemon juiced
1 bottle coconut juice or 1 can coconut milk (optional)
Sea Salt to taste
8 drops of liquid stevia (optional)

Serves 2

The Three Amigos, Garlic, Lemon, Ginger

The How To:

Saute the onions, ginger and garlic in coconut oil in frying pan until browned
Add coconut water (or milk) and red curry paste, lemon juice and rind and stir over medium heat then add chopped spinach and cook for five mins

Photo...Synthesis

Transfer into slow cooker add coriander and place on low for 5 hours

Serve with fresh coriander and enjoy!