Jess' meal plan
I made this cake this week for a dear friend, whom I had only know for a short time! I tell you what it was a hit at my work! I adapted the recipe a little because we short a few things, but I recommend cooking this cake long and slow! Enjoy.
- 4-5 Apples
- 1 lemon, grated, zest and juice
- 2 cups of oat meal (simply grind oats in a food processor until you have a fine flour like consistency-it creates a robust texture and taste!)
- 2 teaspoons baking powder
- 200gm raw sugar
- 3 eggs
- 120g unsalted organic butter
- 100ml milk (I used oat milk, but it would be fine with any type-try schulz from L.O!)
- 1 tsp natural vanilla extract
- 50gm hazelnuts roughly chopped
Preheat your oven to 140 degrees (fan forced). Lightly grease a 24cm spring form pan with coconut oil, or butter. Peel, quarter and finely slice the apples. Toss in a bowl with the lemon zest and juice and set aside for at least two hours. In a separate bowl, combine the oatmeal and baking powder and whisk together.
Using electric beaters, whisk together the eggs and sugar until thick and creamy (or just whisk by hand with a fork). Slowly pour in the melted butter and the flour mix. Beat or whisk gently until the flour is incorporated and let sit for ten minutes. Gradually add your milk of choice and the vanilla. The batter should be quite moist-similar to a pancake batter.
Pour or ladle one third of the mixture into the tin and top with one third of the apples, discard the juice. Repeat twice so that all the batter and apples are used up and you finish up with a layer of apples. Sprinkle with cinnamon and hazelnuts. Bake for around one hour and twenty minutes, or until a skewer comes out clean. Leave the cake to cool for fifteen minutes or so in the tin and then cool on a wire rack.
Enjoy! I reckon this could be eaten for breakfast too…It may be fun to experiment with using a more natural sweetener, like Maple syrup or agave, you may need to add more flour to achieve a desired consistency, or try adding nut meal?
This is a bowl inspired by my two food mentors- Yong Green Food in North Fitzroy and Sarah B-who authors the blog My New Roots! The Macro Bowl is my absolute favourite dish at Yongs, and Sarah B has a similar dish on her blog. So here is my adaptation. This is a great go to meal, when you need a hearty meal, but have little in the way of “gourmet” ingredients around the house. It is also a nice mix of hot and cold, raw and cooked vegetables, which is great for the digestive system, the lemon and ginger, help also to give our insides a push along J. It’s also gluten and dairy free!
- 1 Cup of Brown Rice, cooked (soak it overnight if you can!)
- 1 large carrot grated (can substitute grated beetroot if you feel like it!)
- 1/3 cup cabbage grated/finely sliced
- 1 head of broccoli, chopped into smallish florets
- 1 small fennel finely sliced.
- 1 avocado sliced
- ½ a block of tempeh, finely sliced (approx. 125gm)
- 2tbsp Tahini
- Juice and zest of a lemon
- 1 thumb sized piece of Ginger
- 2 Tbsp Tamari
- 2 Tbs Sesame Oil
- 2 tsp Maple syrup (or agave)
- 2 tsp apple cider vinegar
- 1 clove Garlic
Rinse your rice thoroughly and either pop it in a rice cooker, or cook by absorption over a gas flame on low heat. Grate your carrot (or beetroot), slice your cabbage and finely slice the head of your fennel. Chop your Tempeh and broccoli. Lightly steam you broccoli until tender. Set aside. Brush your fennel and cabbage with a little olive oil and place under the griller, or on a griddle pan until soft and lightly grilled. Set aside. Coat a fry pan (preferably cast iron) with coconut oil and add your tempeh strips. Cook until crunchy and medium brown! Set aside.
Now that everything is cooked, it’s time to mix up your flavour bomb dressings! Add the lemon juice to the tahini and mix until you reached a lighter, less heavy consistency. Taste, and add a little salt if you like! Grab a clean empty jar and add your Tamari, sesame oil, apple cider vinegar, the zest of your lemon, maple syrup, finely grated ginger and one crushed and chopped garlic clove. Put the lid on and shake of thirty seconds or so. Taste, YUM!
Now assemble your bowls! Add your desired quantity of rice to each bowl, and layer with the grilled vegetables, grated carrot (or beetroot), broccoli. Top with your avocado, tempeh and coriander. Dress according to your taste and finish with a good sprinkle of sesame seeds! Yum. This recipe is great because you can adapt it to suit what vegetables you have on hand, and I feel that even a fried egg, instead of tempeh or some smoked salmon would also be delicious!
I love to make a pie! This I have made twice now, and adapted it according to what I had on hand. Last week it was kangaroo, this week it was wallaby. Personally I think that the kangaroo had a more robust flavour, but the wallaby was a nice substitute, also rich in iron and B vitamins, and low in fat J
The great things about this dish, much like the abundance bowls, is that you can adapt it according to your preferences, and to what you have available in your pantry or what Angie is offering in seasonal produce!! I have adapted this recipe to make it dairy and gluten free, but if you really want creamy mashed potato, go for it. Simply add milk, 1 tbsp butter instead of tahini to the mash! You can also make a shepherd-less version, by substituting French lentils for meat.!
- Coconut Oil, for frying
- 1 red onion finely sliced
- 1 garlic clove, finely crushed
- 2-3 springs of fresh thyme, roughly torn (can use oregano or fresh parsley also)
- 600gm of mince of your choosing, kangaroo, lamb or wallaby.
- 1-2 Tablespoons of organic stock
- 1-2 carrots, finely diced
- 2 sticks of celery finely sliced
- ½ a floret of broccoli finely chopped
- 4-5 juicy kale leaves, sliced
- 600gm pumpkin, finely diced
- 650gm potatoes
- ¼ cup tahini
- ¼ cup mixed seeds-poppy, sesame, pepitas (whatever you have on hand)
- salt and pepper
Heat 1 Tbsp oil in a large, oven proof casserole dish over a medium heat. Add your onion, garlic, thyme and sauté gently for five minutes. Add your mince and brown lightly for five or so minutes.
Add one tablespoon of stock powder, carrots, celery and pumpkin and add enough water just to cover the mixture, and cook, covered with a lid, over a very gentle heat for thirty minutes., or until your vegetables are soft. Push the pumpkin into the mixture to thicken. Check for taste, and add extra stock if you desire! Preheat your oven to 180degrees, fan forced.
Meanwhile, keeping the skin on your potatoes, add whole to a large pot of boiling water, add a little salt and simmer until tender. While your potatoes are cooking, place your tahini and seeds and good teaspoon of salt to a large-ish bowl and set aside. (If using milk and butter, add this to your bowl, along with seeds and set aside).
Add your kale and brocolli to the mince mixture and cook over a gentle heat for another fifteen to twenty minutes, without a lid, stirring occasionally until the mixture has reduced to a thick, delicious consistency. To make your mashed potatoes, add the potatoes to your bowl of tahini and seeds (or milk, butter and seeds) and mash until mixed well. Taste and add more salt if desired. Top the mince and vegetable mix with your potato and bake, lid off in the oven for 10-15 minutes until lightly golden. This pie makes great leftovers too, and will keep well in the fridge for two days.
Em's Vegie Sausage Rolls
A friend reminded me about these today - I plan to use up any last veggies in the fridge with a batch at the end of the week - Em.
Prepare your pastry in advance. If you’re not the baking type (like me) you can simply defrost puff pastry sheets. Cut puff pastry sheets in half so you have two long rectangles. Chop, grate or process vegetables like carrot, broccoli, celery, cabbage, kale and silverbeet. If you want to include root vegies like pumpkin or potato, beetroot or fennel you should bake or steam them first. Add an egg or three (depending on quantities) and mix with herbs and spices. You could add cheese or minced meat like this recipe which uses minced chicken. Spread mixture along each rectangle and roll pastry over. Brush egg over the top and to seal the edges, then cut into 3 or 4 and bake for 25 minutes. There are endless variations including some great meat alternatives online. This is a really interesting sounding recipe that uses walnuts, cottage cheese, soy sauce, oats, breadcrumbs and parmesan cheese in place of meat. Or try this one with LSA and flaked quinoa. I haven’t tried them, but plan to one day – let us know how they go for you! Make a huge batch and freeze them for easy weeknight meals.