Food processor

All posts tagged Food processor

The 12 Days of Yule – Day 11 – Apricot Bars

Published December 30, 2012 by Polana Fowdrey

Apricot Bars

These low-fat bars contain ginger, which is a lovely winter spice for calming upset tums. Apricots are high in iron, which helps build good blood, so an all-round pick-me-up!

Ingredients

1 cup buckwheat, soaked and dehydrated ( I do plenty of this in advance and keep it in the fridge for whenever it’s needed.)

1/2 cup dessicated coconut

25 dried unsulphured apricots, pre-soaked

1 tsp powdered ginger (a bit more if you like it!)

1 dsp coconut nectar (sugar alternative made from coconut.)

Method

Grind the buckwheat and coconut to a fine powder in a coffee or nut grinder.

Transfer to a food processor and add the apricots, ginger and coconut nectar.

Mix thoroughly until you have a sticky mixture.

Transfer the mixture to a silicone pie tray and spread evenly. Score into 8 bars with a pizza cutter.

Dehydrate for a few hours to repel some of the liquid.

freeze or refrigerate until needed.

The 12 Days of Yule – Day 9 – The Yule Log

Published December 28, 2012 by Polana Fowdrey

The tradition of the Yule log goes back centuries. A specially selected log was burned at Yule and the ashes saved for the new year.

Today most of us don’t have open fires and I don’t think the landlord would appreciate me burning a yule log, so a cake version is required.

This yummy mixture can be made in advance and frozen or whipped up the day before the hoards arrive.

Yule Log

Ingredients

  •   1 cup almonds, soaked overnight
  •   1 cup walnuts, soaked overnight
  •   1 cup raisins, soaked for a few hours
  •   1 cup organic apricots (unsulphured) soaked for a few hours
  •   1 cup dried figs, soaked for a few hous
  •   6 organic dates, soaked for a few hours and cut into small pieces
  •   1 dsp(UK) (US tablespoon) maple syrup or agave nectar
  •  The grated zest and juice of 1 organic orange

Method

Drain the almonds and walnuts, and place them in the food processor and process until broken down into very small pieces.

Add the raisins, cranberries, cinnamon, orange juice and orange peel.

Add the date pieces down the chute of the food processor as this will bind the mixture together.

Remove the mixture from the food processor and put it in a large mixing bowl.

Chop the apricots and figs into small pieces and mix into the main mixture.

Shape the mixture into a log shape (be creative – do knobbly branches etc!) onto a dehydrator non-stick sheet and dehydrate on 115˚ F until it is the right consistency. You can remove the non-stick sheet half-way for more even dehydrating and re-shape the log.

Slice this and serve with a warm sauce. (Tomorrow’s recipe!) Tip: Save the cranberry soak water.

The 12 Days of Yule – Day 3 – Date and Walnut Truffles

Published December 22, 2012 by Polana Fowdrey

Date & Walnut Truffles

These little guys are so easy, with only 5 ingredients… and so ver moorish.

Makes about 8 truffles, but scale up the quantities to make more.

Ingredients:

1 cup walnuts, soaked overnight

1/2 cup dates, soaked

3 dsp Raw Cacao Powder

1 tsp cinnamon powder

1 pinch salt

Method:

Put everything into the food processor and process until smooth.

Shape into small balls and dehydrate for a few hours unti the outside is crisp.

Keep in fridge or freezer until you want to eat them.

Try to save some for later…

The 12 Days of Yule – Day 2 – Walnut and Carrot Loaf

Published December 21, 2012 by Polana Fowdrey

Walnut and Carrot Loaf

A delicious alternative to meat for special occasions.

Ingredients:

6 medium carrots, grated

2 cups walnuts, soaked overnight

1 tsp garlic flakes

Olive oil, nutritional yeast, soy sauce and dried herbs to taste.

You can vary your seasoning according to your taste. Maybe add some fresh chilli for a bit of a kick, or make a curry version with curry spices. I like it plain and simple with a bit of garlic and parsley in.

Method:

Place everything in the food processor and process with the S-blade until well mixed. A few larger lumps is fine – it all adds to the flavour and texture.

Transfer the mixture into a silicone cake or loaf mould and place in the dehydrator on a low setting until the mixture is firm enough to turn over and remove the mould.

Dehydrate further until the loaf has reached the desired texture.

You can freeze this until you are ready to use it. I transfer mine back into the mould and wrap in greaseproof paper.

Serve with the Tomato Sauce I showed you yesterday.

Pink “Rice”

Published March 19, 2012 by Polana Fowdrey

Pink Rice

This is so easy, so colourful and goes well with all sorts of dishes!

Ingredients:

Organic Beetroot

Organic Parsnip

Salt and pepper to taste

Olive oil (optional)

Method:

Peel the vegetables if the skins are tough, otherwise just wash them and snip the ends off.

Chop into manageable pieces and put into food processor with S-blade.

Process until kibbled into rice-sized pieces.

Turn the kibbled veg into a bowl and stir in salt pepper and oil to taste.

Voila – pink rice!

Power Bombs

Published March 18, 2012 by Polana Fowdrey

These are a perfect “pick-me-up” if you’re flagging a bit, or in our house, they’re more of a “get-me-through-this-all-nighter!”

Mix the following together in a bowl or food processor:

2 tsp raw cacao powder

1 tsp raw carob powder

1 tsp maca powder

1 tsp purple corn flour

2 tsp raw agave nectar

1 tsp goji berries

1tsp coconut oil (melted)

1 tsp ginkgo tincture

Roll into little balls and chill in the freezer for an hour.

Nom as required.

Planet of the Ood

Published March 15, 2012 by Polana Fowdrey

If you’re not a fan of Doctor Who, you won’t know what I’m talking about, but if you are… you’ll know what I mean when I tell you that the humble Celeriac is know as an “Ood” in our house! They just look like them, don’t they? And “Ood” is so easy to say.

We’ve had an Ood in our veg box every week this month so I have needed to be creative in coming up with things to do with them.

Here are three ideas… or is that Ood-eas… (sorry!)

OODLES

Ingredients

1 Ood (Celeriac)

Olive oil

Soy sauce/ Tamari/ Miso

Nutritional Yeast

Seaweed sprinkle

Method

Cut the Ood into manageable pieces and spiralize into a large bowl.

Marinate with the rest of the ingredients to taste.

Best served about an hour after making so all the flavours have mingled.

Ooh… lovely! =)

MASHED OOD

We compromise here sometimes by partially cooking part of a meal.

Here, I’ve gently steamed the Ood in the process of creating a soft mash.

Method

Chop your Ood and place in the food processor with the S-blade. Process until it is kibbled into small pieces.

Transfer the kibbled Ood into a sieve and place over a pan of boiling water for a few minutes with a plate over the top.

Stir regularly. The steam will escape around the top of the sieve and gently steam the Ood.

Transfer the steamed Ood to a bowl. Mash with a potato masher and season to taste.

This warm dish is a great complement to the rest of the meal, especially on a really cold night.

OOD SOUP

Another warm dish for the winter months

Ingredients

1/2 Ood (Celeriac)

3 carrots

2 Sweet Potatoes

Olive oil

Liquid (nut milk/ water, stock) as required

Seasonings

Method

Chop the vegetables and then kibble in a food processor (omit this step if you have a high-speed blender)

Transfer to a blender and add the rest of the ingredients.

Blend until the mixture is as smooth as possible.

Warm in a pan over a low heat unit blood temperature is reached.

Serve immediately.

I like to sprinkle dried seaweed, dried leek and nutritional yeast on mine!

Brownies’ Honour

Published March 12, 2012 by Polana Fowdrey

Honestly, these brownies taste divine! And they are a snip to make!

CHOCOLATE BROWNIES

Ingredients

1 cup dates

1 cup walnuts

1/2 cup raw cacao powder

1 dsp/tbsp honey

1 tsp cinnamon

1 pinch sea salt

Method

Mix everything together in a food processor (with S-blade) until a fairly smooth (with a few nutty lumps) texture is reached.

Spread out in a silicone square cake pan and dehydrate for 1 hour.

Turn out, cut into 6 “fingers” and dehydrate a further 2-3 hours to create a crispy outside, leaving the centre soft and creamy.

Alternatively, try freezing the mixture in the pan, scoring the bars first and enjoy after a few hours’ firming in the cold.

Onion Bread To Cry For

Published January 25, 2012 by Polana Fowdrey

Sometimes something is required upon which one can pile leafy salads, home-made nut cheeses and pates, kimchi and olives.

Some way needs to be found to construct an open sandwich… something bread-y.

When such occasions arise, I solve my dilemma by making this delicious light onion bread:

Onion Bread

Equipment:

Food processor (optional) Dehydrator (or fan oven)

Ingredients:

2 small onions/ 1 medium

1 cup sunflower seeds

1 cup water

4 dsp olive oil

2 dsp sprouted flax seed powder/ milled chia seed

Method:

Soak the sunflower seeds for a few hours to soften them and release the enzymes.

Chop the onion into tiny pieces. You can use the food processor for this if you prefer. Place the onion in a bowl and set aside.

Blend the sunflower seeds with water and oil to a smooth puree.

Add the sunflower puree to the onion and mix in well.

Add the chia or flax seeds and stir in thoroughly.

Pour the mixture onto a dehydrator sheet (non-stick) and spread it out to about 1/2 inch or 1 cm thickness.

Score into slices (I use a pizza cutter) and dehydrate on 115 degrees Fahrenheit, turning the slices off the non-stick sheet when they are firm enough and continue drying until the onion bread is the right texture (approx 24 hours.)

I usually cut my bread into triangles and get 8 slices out of this mixture. You can scale the ingredients up or down to vary the quantity.

Almonds, Almonds, Everywhere…

Published January 22, 2012 by Polana Fowdrey

I have neglected my blog for the past week, but I’m back now and I do have a big bag of almonds

Almonds

Image by Shelby PDX via Flickr

I made this delicious milk when I came home from work today:

Strawberry Almond Milk

Equipment

Blender/liquidizer

Nut milk bag

Ingredients

1½ pints water

1 cup almonds

2 cups strawberries (I used frozen because it is January, but fresh is probably best)

Method

Soak the almonds overnight.

Place in blender with water and strawberries

Blend thoroughly

Sieve through a nut milk bag

Save the pulp to make Almond biscuits

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Having drunk half the milk, I made the rest into this: (this is what I’ll be having for breakfast tomorrow.)

Cheery Berry Chia

Equipment

Dry grinder (optional)

Mixing bowl

Ingredients

1 pint strawberry almond milk

4 dessertspoons chia seed

1 cup cranberries (I used dried)

1 cup blueberries (I used frozen)

3 teaspoons agave or maple syrup

Method

Coarsely grind the chia seeds (you could use milled chia seeds instead)

Mix all the ingredients together and leave overnight

Options

I added 1 teaspoon baobab powder and a multivitamin, because I like to get a powerhouse in for breakfast.

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 I wanted to use the pulp from the Strawberry Almond milk to make some biscuits (cookies), but I needed this first:

Almond Butter

Equipment

Food Processor

Ingredients

2 cups almonds

Drop hemp seed oil

Pinch salt

Teaspoon agave nectar

Method

Place almonds in food processor and process for several minutes.

If the food processor is powerful enough, it should eventually form nut butter, but I had to add a drop of help oil to get the blending underway. Finally, when you have a smooth butter, add salt and agave (optional)

Keep in a sealed container in the fridge. Will last a few days.

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With all my ingredients to hand, I could proceed:

Almond Biscuits

Equipment

Food Processor

Dehydrator (or fan oven

Ingredients

2 cups almond pulp (I used almond & strawberry pulp)

6 dsp maple or agave syrup (I know, it’s a lot, but it’s worth it!)

2 dsp chia seeds

2 dsp almond butter

2 dsp coconut butter

Method

Process everything together until smooth and shape into small biscuits. I was able to make 36!

Dehydrate overnight on 115°F (45°C)

Keep in a sealed container in the fridge. Will keep for several days.

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