Improving your nutrition -The Event
- Thanks to all of you who attended our free introduction workshop Sunday 22nd of April.
We, Jennifer and Mathilde had a really nice day and we’re looking forward to our next event. We are already planning the next recipe’s for you to try. We hope that you liked all the food and juices we served you on the day. Also thanks to you who already send us a feedback, we are pleased that your trying out the different juices and smoothies. Our next event is coming in a months time. We will be providing you with a date soon. We are charging £35 per person. The event will last around 3 hours. We can also arrange smaller and private workshops for you and your friends minimum 6 people attending and at a different cost.
Here are the recipes you have been waiting
Green Juice
1 Whole Lemon
1 bunch green leaves (spinach, spring greens, watercress)
2 or 3 apples depending on how sweet you like this
Ginger (optional for more zing)
Rye Bread
3 dl sourdough
½ l rye seeds
½ l rye flour
7 - 8 dl water
½ l spelt flour
1 table spoon agave syrup
1 table spoon seasalt
1 dl lindseeds
1½ dl sunflower seeds + pumpkinseeds and oats.
- Butter for brushing the bread when it comes out of the oven -still hot
- Mix well so you avoid flour pockets. Add the dough into 2-3 baking trays filled with baking paper. Rest the bread for 12 hour, covering with a damp tea towel.
- Poke the bread with a kitchen needle all the way to the bottom to allow air way, minimum 2-30 times, so the damp can escaper. Otherwise you will have gaps and wholes in your bread.
- Bake it 75 minutes, 200 degrees. Take the bread out and butter the top with 1 tablespoon of butter per bread. Let it rest for 4 hours, so it don’t crumble when you slice it.
- To achieve a soft crust/top, put your bread into a plastic bag when it has almost cooled down.
- You can buy dl = deciliter measures in Ikea. In one liter you have 10 dl.
(the cakes and how to make the sourdough is coming soon)
Filled Mushrooms
About 12 button or any small mushrooms you can fill (i used small porcini) - stalks removed
Marinade:
- 2 tblspns Apple Cider Vinegar
- 4 tblspns Olive Oil
- 3 tblspns Nama Shoyu
- 1 cloves crushed/minced garlic
pinch sea salt (optional as the salt is obtained from the Shoyu sauce)
Marinade for at least an hour, tossing occasionally to coat all the mushrooms
Drain and save the marinade
Pesto:
- 2-3 cups basil leaves
- 1 cloves garlic
- 1 cup walnuts or pecans
- 1/4 cup pine nuts or cashew
- Salt to taste
Blend together the basil and garlic, add the nuts and salt until coarsely mixed together. Oil may be added if appears too dry.
place a small amount into the mushroom cavity on a baking tray and bake on a low heat (120 degrees Celsius) for about an hour or a lower heat for 3-4 hours
Serve warm with a green salad or next to a bowl of beetroot soup (something a little different)
Herb Avocado Dressing
- 1 avocado
- 1/3 cup lemon juice
- 1/4 cup orange juice
- 2 tblspns Shoyu or Tamari Sauce
- 1/3 cup Parsley leaves (can use basil)
- 1/3 cup coriander leaves
- 1 teaspoon coriander seeds
- water, about a cup for thinner dressing, less for a delicious thick dip
- Pinch of salt if desired
Seed Pate -Pumpkin and Avocado
- Soak 1 cup of seeds for at least 30 mins, an hour is good (strain and keep the water to thin the pate)
- Spoon into a mini blender like the Kenwood mini chopper (amazon have them for £16)
- Add 1/4 shallot, 1/4 fresh garlic clove
- 2-3 tblspoons nama shoyu
- 1 tablespoon turmeric
- 3 tablespoons of olive oils or good omega blend oil
- grind some black pepper
- bunch of parsley leaves or basil, or a mix of the two
- Blend until smooth. Be patient, it can take a while :)
Sunflower Seed and Dill Pate
- 1 cup soaked seeds (at least 30 mins to an hour)
- Strain and keep water to thin the pate
- 1/2 cup dill
- 1/4 shallot or less (just a taste)
- 1/4 fresh garlic clove (can use garlic salt or onion salt)
- 1 tblspn turmeric
- 2 tblspns nama shoyu
- 3 tblspns olive oil
- black pepper
- Blend until smooth.
Smoothies: remember be creative, add greens and remember to rotate your greens!
Tropical Iron boost
- 1 Mango
- 1 Avocado
- 1 small banana (optional)
- 1 small or 1/2 a large orange peeled
- big handful of spinach
- Blend until smooth and enjoy!
Plum delight (without any greens as a sweet treat!)
- 2-3 plums
- 5-8 small figs or 2-3 large figs
- 1 cup of strawberries
- 3 soaked dates
- banana
- Blend until smooth
Berry Nice Antioxidants
- 1 cup frozen berries
- 1 banana
- water or super juice like pomegranate
- 1/2 cup Yoghurt or coconut/almond milk (optional)
- handful Spinach or spring greens
- Blend until smooth
Pita Pizza’s
Buy some organic wholemeal Pita Breads
Roast some tomato’s with onion - blend together and reduce to a paste - can add a tin of organic tomatoes and some paste
(if tastes too sharp add some agave nectar (sugar substitute) to balance.
- Add some basil or parley to the sauce for extra flavour
- Toast the pita bread until a little crisp
- Slice open (be careful they will be hot)
- Spread thin layer of tomato sauce
- Add feta cheese cubes, onions or/and olives (these are lovely warmed up slightly for that pizza craving satisfaction!)
- grill until warm or the cheese is nice and soft
- Add fresh rocket, some basil leaves, avocado, onions, olives or whatever you fancy.
- Eat warm and enjoy, load them up with colourful foods. A great way to get your veg intake
- Try shredded chicken, olives, onions and capers.. delicious!
- or salmon, dill, and small dots of cream cheese
Quinoa Salad
- 1 cup quinoa (rinse and drain the water)
- Heat a tblspoon of olive oil in a boiling pan (optional)
- Saute the quinoa until coated
- Add 2 cups boiling water (be careful the hot water can bubble and splash you at this stage)
- Add a bay leaf and simmer until water has evaporated and the quinoa is light and fluffy, you can stir occasionally and carefully to release from the bottom of the pan.
- Allow to cool or eat warm. Whatever you prefer!
- Add feta or grilled haloumi cheese
- Roasted Beetroot or Roasted Butternut
- Spring onions or red onions or both
- Finely chopped parsley adds flavour as would chives
- Chopped carrots
- Halved Cherry tomatoes
- Chopped cucumber
- Steamed chopped up broccoli
- Fresh baby spinach leaves
- Dress with fresh avocado, lemon juice and some olive oil or add the left over mushroom marinade.
- Again, be creative, you can use any green leaf and any veg that you enjoy, we have mentioned loads for you to try.
Bon appetite
