Fruit and Vegetable

All posts tagged Fruit and Vegetable

The 12 Days of Yule – Day 5 – Apfelwein and Cranberry Stuffing

Published December 24, 2012 by Polana Fowdrey

Apfelwein and Cranberry Stuffing.

These two dishes are made together. Well, Apfelwein is not really a dish; it’s a drink, but here goes:

Ingredients:

6 medium Carrots

6 Apples

2 cups Cranberries

Fresh Apple Juice

Method:

Grate the apple and carrot and mix in a bowl with the cranberries.

Transfer the mixture to airtight jars (Kilner or Mason or similar) and cover with apple juice.

Close the lids tightly and keep the jars in a safe cool place for a few days.

Strain the solids out of the liquid.

Drink the liquid – Apfelwein! This can be spiced and warmed or drunk cold.

Eat the fruit – Stuffing! (Mix in some oats if you want to, but it’s personal taste.)

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Beet Burgers

Published January 1, 2012 by Polana Fowdrey

This is one of Mr H’s favourites. It uses up some pulp from juicing and nut milk.

BEET BURGERS

Equipment: Blender or Food Processor, Dehydrator or fan oven.

Ingredients:

Pulp from 4-6 beetroot (can use less)

Pulp from a green smoothie

Pulp from 1 cup nuts (leftover from making nut milk)

1/4 to 1/2 cup oil (olive, hemp, sunflower, flaxseed, etc…)

1 avocado (flesh only, obviously!)

water sufficient to blend

Method:

Blend or process all ingredients

Stir in a pinch of salt and a handful of seeds (I like to use sesame) at the end

Shape into burgers on a non-stick dehydrator sheet. I use an old-fashioned ice-cream scoop, with a lever and flatten my burgers slightly.

Dehydrate overnight. Flip the burgers over and dehydrate until they reach a nice consistency.

Can be frozen and defrosted in the dehydrator for later use.

If you have no dehydrator, place in a fan oven on fan-only and leave the door ajar.

Carrot Bread with Banana

Published November 17, 2011 by Polana Fowdrey

I made something a bit different for supper this evening. I was going to save this for breakfast, but… oh well!

Here’s the recipe:

Raw Carrot Bread

Ingredients

4 carrots
1/2 apple
1 cup. cashews, soaked
5 pitted dates,  soaked
about a cup of date soak water
1/4 c. chia seeds, ground
1 tsp xylitol

1 tsp  salt
1 tsp ground cinnamon

Preparation: 

Process carrots and apple in food processor until well chopped, Place these in a mixing bowl, while you chop dates and cashews in food processor. Now add to chopped carrot/apple. Grind chia seeds (I use the grinder on the food processor). Add ground chia to mixture and stir well. Add xylitol, salt, and cinnamon and thoroughly mix. Use about a cup of date soak water to help the mixture stick.
Spread on dehydrator sheet and dehydrate on 145 for 1.5 hours, then turn down to 110 and dehydrate 5-6 hours or until desired moisture is achieved.

I like to cut  my breads into triangles before dehydrating, using a pizza cutter. This makes it easier to “slice” when the bread is “baked.”

Serve with Sweet Coconut Butter:

Sweet Coconut Butter

Ingredients

1 tbs coconut butter

1 tbs olive oil

1 tsp xylitol or sweetener of your choice

1 tsp baobab powder

Preparation

Mix everything thoroughly together and spread onto Carrot Bread

Place some sliced banana on top and enjoy.

Yummy… now, what are we going to have for breakfast…?

Butternut Curry

Published September 27, 2011 by Polana Fowdrey
I have finally managed to produce a decent raw curry! Here it is:
Butternut Curry
Serves 2
Ingredients
½ medium butternut squash
1 Tbsp olive oil
¼ tsp sea salt
2 Tbsp shredded coconut
1 tsp curry powder
½ tsp chili powder
½  tsp ginger powder, or fresh minced
splash of water
1 tsp agave nectar/ maple syrup
1T soy sauce
1 handful sprouted green beans

Method
De-seed one half of a medium butternut squash and remove the skin–either with a sturdy peeler or skin it with a knife. Then use a spiralizer or peeler to make noodles. Place the squash “noodles” in a mixing bowl, drizzle with olive oil, and add salt. Toss to coat and set aside.

In a small bowl combine shredded coconut, curry, chili, and ginger. Stir to mix. Add a splash of water and mash mixture with a spoon or fork.

Add coconut mixture, soy sauce and agave to the squash noodles. Mix thoroughly with hands. Add Sprouts and mix in.

Serve Curried Butternut Squash à la carte, or alongside a simple salad of romaine lettuce tossed with a sweet and sour dressing (olive oil, apple cider vinegar, lemon juice, and agave).

Alternatively, serve with Parsnip Rice.

 

 

Originally published on www.pollyskitchen.blogspot.com

Parsnip Rice

Published September 26, 2011 by Polana Fowdrey

This is one of the easiest accompaniments to many main meals.

Using a food processor, or blender chop 1 parsnip per person until it is in rice-sized pieces
sprinkle with olive oil, salt and lemon juice and set aside for about half an hour for the parsnip to soak up the flavours.
You can, alternatively, use other seasonings for a variety of flavour.
Variation: I have also successfully used cauliflower in place of parsnip. Swede also works very well, and benefits from a sprinkling of nutmeg.

Tomorrow I will share my curry recipe!

 

Originally published on www.pollyskitchen.blogspot.com

Getting a Bit of Culture

Published July 28, 2011 by Polana Fowdrey

I’ve been hearing and reading a lot about Cultured Vegetables.
Now, to be honest, I had no idea what these were, but when the universe keeps banging on about something, I have to sit up and listen.
About a month ago I read a Sauerkraut recipe in one of Shazzie‘s books: Detox Your World (it’s a great book, by the way – I highly recommend it)
My first thought on reading the recipe was “Eeuw! No way! I’m not eating rotting vegetables, thank you very much! I’ll have something else.”
And that was that. I left it, until I saw this interesting article on Cultured Vegetables, which explained it all to me. I had one of those “Aha” moments (and no, not a flashback to the 80s pop group!) suddenly it made sense, but I still felt a bit anxious about making my own.
What if I did it wrong? Could I accidentally introduce a pathogenic bacteria and give it room to grow?
However, a quick look at the price of Cultured Vegetables convinced me that I had to make my own.
I found this useful tutorial and had a go.
I used cabbage and cucumber (keep it simple to start with,) and a couple of lettuce leaves to keep the vegetables under the water. Here is my Sauerkraut in a Kilner jar. I ‘pop’ the gas 2 or 3 times a day and it should be ready to eat on Monday!

 

 

Originally published on www.pollyskitchen.blogspot.com

What Am I Going To Do With This Aubergine?

Published July 26, 2011 by Polana Fowdrey

One of my favourite Chinese take-away dishes is “Sea Spicy Aubergine” and we had an aubergine in the fridge, so I thought I should try and do something with it.
OK, my results weren’t the same as the Chinese restaurant, obviously, but it was mighty tasty!

Sea Spicy Aubergine
1 aubergine, cut into slices, then sliced into strips
For the marinade:
1/2 cup olive or hemp seem oil (they really drink it up!)
1 handful seaweed sprinkle
Rock Salt
Garlic flakes
Sesame seeds
Mix everything together

Roll the aubergine in the marinade to thoroughly cover it .
Leave to soak up the oil for several hours or overnight. Stir again to coat the aubergine with marinade.
Dehydrate on 105 degrees F until you are happy with the texture really. Mr H enjoyed them quite firm. I preferred mine to have ‘baked’ a bit longer. About 6 hours should do it.
Use a teflon sheet if you prefer, but remember to turn them over after a couple of hours and remove the sheet. I put them straight onto the tray and they were fine.

The salt and seaweed gives a nice ‘sea vegetable‘ taste and the sesame seeds add some excellent texture.

 

 

Originally published on www.pollyskitchen.blogspot.com

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