Tablespoon

All posts tagged Tablespoon

The 12 Days of Yule – Day 6 – Sweet Christmas Cashews

Published December 25, 2012 by Polana Fowdrey

Sweet Christmas Cashews

What could be more festive than these spicy snacks?

Ingredients:

1 tsp Lucuma Powder

1 tsp Mixed Spice Powder *

4 dessertspoons (dsp)  raw Honey or Agave Nectar (I used a mixture!) A Dessertspoon is an American Tablespoons.

3 cups Cashew Nuts, soaked

1 dsp olive oil

Method:

Drain the soaked nuts into a bowl and add the olive oil.

Mix thoroughly to coat the cashews in oil.

In a separate bowl, mix the other ingredients to a thick paste.

Pour the nuts into the second bowl and stir thoroughly to coat the cashews in the sauce.

Dehydrate on a non-stick sheet until sticky, then scrape off and remove non-stick sheet to continue dehydrating until crunchy.

Messy to clean-up, but delicious and so worth it!

* Mixed Spice contains: Coriander, Cinnamon, Ginger, Nutmeg, Fennel, Cloves. In the US I believe this is called Pumpkin Spice. Mix your own if you need to. It tastes so Christmassy!

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!

Cheezy Sauce

Published March 10, 2012 by Polana Fowdrey

This quick and easy sauce goes with lots of things. I like to have a jug of it in the fridge for those emergency cheezy recipes.

Ingredients

1 cup cashews, soaked for at least half an hour

2 or 3 tablespoons nutritional yeast

1 tablespoon cider vinegar

1 tablespoon lemon juice

pinch salt

water to blend

Method

Blend everything together until nice and smooth. Adjust the quantities as required. You could add some herbs for variation. Parsley and basil are nice.

It’s also really nice with some red pepper and chilli added.

Will keep about a week in the fridge if covered up.

Raw Chocolate: Raw Passion

Published January 11, 2012 by Polana Fowdrey

It’s a but early for Valentine’s Day, but there’s nothing wrong with getting in a bit of practice, I say.

Here’s a delicious raw-cacao-rich chocolate bar for you to share (or covetously eat all yourself, if you so prefer…)

Raw Chocolate Passion

Equipment: bain-marie, hotplate, bowl, chocolate/cake mould

Ingredients

2oz coconut cream

2oz cocoa butter

1 passion fruit

2 dessertspoons (tablespoons) goji berries

1 dessertspoon (tablespoon) ground almonds

1 dessertspoon (tablespoon) maca powder

1 dessertspoon (tablespoon) raw carob powder

1 dessertspoon (tablespoon) raw cacao powder

1 dessertspoon (tablespoon) raw cacao nibs

 

Method

Melt the coconut and cocoa butters in a double boiler or baine-marie

Soak the goji berries in water

Remove the seeds and pulp from the passion fruit

Mix all the dry ingredients together

Add the melted butters and stir in thoroughly

Pour into a mould (I use a silicone cake mould because it is easy to remove the chocolate when it’s cooled)

Cut into squares and place in fridge to cool (or freezer if you’re in a hurry!)

When it’s cool. remove the chocolate from the mould and snap into pieces. Then eat!

Add the fruits to the dry ingredients and stir until it starts to clump

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

%d bloggers like this: