Thursday, 19 January 2017

Last day in the Awde Tribe kitchen....

Our happy hens give us our weekly ration of yummy eggs and I love to make a typical 'yugo' egg breakfast for the tribe.

Fry up 1 large onion in olive oil (don't be shy with the oil), add 4 large rosy red ripe tomatoes (if they are not LARGE add more) which have been chopped up. Fry the onion and tomato together with a tsp of salt until the tomato has softened and you have a chunky like sauce. Spread out in the fry pan and then crack 6 beautiful eggs on top and use a fork to spread out the yolk a bit. Sprinkle salt on top, turn down the heat and cover the fry pan with a lid to get the egg cooking through. When egg starts firming up remove the lid to dry up a little of the liquid (unless you have some sort of dry tomatoes). Sprinkle with herbs :) Enjoy!!

 This is one yum dish that is a spin on the 'Quirky Cooking' chicken and macadamias with coconut lime satay sauce. I replaced the chicken with tofu and it's PERFECT!!

Well this is the end of 5 days in our kitchen and at our table, i've enjoyed and I hope it has been an inspiration and blessings to someone out there.

I'm off to a homeschool mums retreat tomorrow with some lovely ladies... ENjoy your weekend and and let me know how you go with trying out any recipes.

Blessings guys.... love the Awde Tribe xx

Wednesday, 18 January 2017

Day 4 in our kitchen...

I make sure we all have super smoothies regularly throughout the week. My breakfast is usually just a smoothie but I make something for the rest of the tribe. Raphael sucked his up VERY FAST today :)

I use Eden Health Foods Power Protein and Super food powder. I've been using them for YEARS and I swear by them for so many reasons. They are RAW, based on biofermented brown rice, and they DO NOT give me a tummy ache. Every other protein powder bloats me and makes my head spin for the rest of the day. This stuff is awesome! A basic smoothie in our household is made as follows:

100g almonds/walnuts/seeds and 1 L cold water blended up in a super blender until it becomes milk. I throw in a few bananas (frozen if trying to survive a heat wave), frozen mango, frozen berries, couple tablespoons protein powder, and a tablespoon of green powder. Hubby loves tahini in his and a tad of honey at times so i do that separate. Honey and fats don't do well in my body first thing in the morning :)

The famous tofu sausage rolls!! After years of not making them I made the plunge and did it! Now  AGAIN it will be a regular until we over do it and it hides in the recipe book for another few years.

6-7 sheets short crust pastry
750g firm tofu
1/4 cup soy sauce
1 tsp salt
1 1/2 onions
2 cloves garlic
1 stock cube
1 1/2 cup quick oats
1 Tbs savoury yeast flakes
1/4 cup rice milk
1 Tbs olive oil
1 Tbs oregano leaf,  dry
1 Tbs coriander leaf, dry

Process all the ingredients (except the pastry) well until all mixed together and no chunks. Cut each sheet of pastry into half, place filling across the long side, roll and then cut each log into 4. Place individual pieces onto a lined baking tray, brush with olive oil and Bake for 30 minutes or until golden brown. Let them cool a little before serving :)

I just couldn't eat cooked food today... way to hot! SO my lunch was half a papaya filled with banana, mango, raspberries, passion fruit and pear cream... DELISH!!!

Blessings.... The Awde Tribe xx

Tuesday, 17 January 2017

Day 3 at our table...

Porridge is a NO GO in our home, all noses are up in the air at that breakfast idea... BUT.... they LOVE raw muesli which is a spin off the Thermomix recipe... yay!!! This is a regular on our table and it's always served with a fresh fruit salad and yogurt of some sort. Today's topping was Pear cream :)

Serves 4-6

120g desiccated coconut
120g walnuts
60g prunes, pitted
60g figs, halved
540g tart apples, always put a green one in the mix

Blitz (pulse) it about 4-5 times until chunky but NOT mushy. Served with yogurt/pear cream and fresh fruit :)

Pear Cream
1 large tin of pears in natural juice
2 cups cashews
Juice of 1 lemon/lime

Blend all ingredients until smooth and creamy. Let it sit in the fridge to get cold. Serve over your breakfast, pancakes, waffles, desserts, or just eat by itself :)

Hubby is a GREENS ADDICT... it's never enough for him... and guess what?! AGAIN I didn't put in enough greens. Like seriously... could I have fit in any more greens??!! Hmmmmm.... ;-)

Not every dish is visually appealing and unfortunately it is those dishes that taste the BEST! This reminds us of our Fiji days and it's a family fave...mmmmm.... the taste is AMAZING! Simply YUM!

Serves 6-8

Splash of olive oil
2 large onions sliced into half moons
3 tsp celtic salt
1/4 cup soy sauce
2 stock cubes
400ml tin coconut cream
400ml tin coconut milk
3 cups coconut UHT milk
2 packs of firm tofu, cubed
3 large bunches of Amaranth greens sliced up, include stalk too

Fry up the onion in the oil. Add all the ingredients EXCEPT the amaranth greens. Bring to the boil and then add the greens. Keep on pushing down with a spoon and cover with a lid. Let cook for 5-10mins until stalks soften. Serve on top of rice with a sprinkle of chili. Enjoy :)

I did tell you we LOVE ice-cream right?? I could seriously live off that stuff if I was allowed. Well this icy pop recipe is SUPER healthy and delish and it has greens in it too.... woohoo ;-)

Super green icy pops
2 large avocados
Juice and ZEST of 1 lime
1/3 bunch mint leaves
2 cups coconut milk (tin)
1/2 cup maple syrup

Blend all the ingredients together until creamy and pour into icy pop makes. Let is freeze overnight (I sneaked some in before they were set... whoops... to check the flavour of course) and enjoy first thing in the morning before breakfast.. lol

Blessings... The Awde Tribe xxx

Monday, 16 January 2017

Day 2 at our family table

Nothing like waking up and breakfast is already done because you prepped it all the night before. Here's one of my lazy faves... Bircher muesli :)

This recipe for Bircher Muesli will serve 4-6 people

1 1/2 cups rolled oats
1/4 cup almonds
1/4 cup sunflower seeds
1/3 cup chia seeds
1/4 cup sultanas
1/4 cup chopped dates
1/4 cup prunes
1/2 t cinnamon/vanilla
1 litre milk (soy/ rice/ coconut)

Mix all the ingredients together before bed and in the morning it will be ready to eat.. yay!! Serve with your fave fruit and yoghurt.

My boys love the gluten free bread from the Thermomix recipe book... it's my fave too...

110g basmati rice flour (white rice flour)
110g brown rice flour
80g millet flour
40g besan flour
40g chia seeds
40g pepitas ground up
1 tsp salt
1 Tbs honey
400g warm water
2 tsp instant yeast
30g olive oil
1tsp apple cider vinegar
1 egg

Preheat oven to 180 degrees celcius. Mix all the dry ingredients together, add the wet ingredients and mix very well. The mixture will be very wet (not able to kneed), just pour it into a lined loaf pan and bake in the oven for 40-45mins

Blessings... The Awde Tribe xx

Sunday, 15 January 2017


The number ONE question I get asked is "What do you eat?". So here you are..... a week in the Awde tribe kitchen and a seat at the family meal table.

We are super blessed with an amazing market to go to each sunday. Plenty of greens, vegetables, and fruit fill our kitchen.

 BREAKFAST - This morning we had our fave Lebanese meal 'Fool'. Equal parts of chickpeas and fava beans cooked up until soft. Drain off the liquid and add plenty of lemon juice, garlic and salt. Mash it all up and serve with HEAPS of olive oil, mint leaves, tomato, cucumber, onion, olives, sauerkraut... whatever you fancy :)

The flat bread I make is gluten free and AMAZING. You will need 300g of buckwheat flour, 1 tsp of salt, and 400ml cold water. Mix well and then pour a little into a flat press or electric roti maker. Delish!!

This time of the year we can buy fresh Mluhiyi. Its not the most visually appealing meal but it is a fave of ours. 4 huge bunches of greens go into this dish... we LOVE

Mluhiyi is served on basmati rice and topped with chopped up onion in apple cider vinegar :)

We make our own icecream VERY OFTEN. Todays was awesome!! In a super strong blender or food processor (I use a thermomix), blend up FROZEN banana, mango, raspberries, 1 Tbs tahini, 2 Tbs coconut cream, and 2 Tbs honey. Oh this is AMAZING!!

Raphael is our coconut lover!! They did a smashing job of breaking this one up this morning and chewing away at it :)

Be blessed and healthy... love The Awde Tribe xxxx

Tuesday, 13 September 2016

Spring salad with Pomegranate molasses dressing served with HOMMUS and OLIVE SOURDOUGH

Spring is here and all my fave veggies are becoming readily available... Yippee!!! This is a twist on the Lebanese Fattoush Salad which is one my faves too! 

Serves 5

2 cups snow peas, chopped into strips
2 cups celery, cut into half moons
2 cups tomatoe, cut into chunks
2 cups red capsicum, cubed into 1.5 cm
2 shallots, cut up finely
8 large leaves of cos lettuce, chopped up in strips
Bunch coriander, chopped finely (or parsley if you can't handle coriander)

  • Place all salad ingredients into a large salad bowl
1/4 cup olive oil
1/8 cup pomegranate molasses
1/8 cup lemon juice
1/2 tsp salt
  • Mix dressing ingredients together and pour over salad just before serving. Mix well.
1 tin chickpeas, drained and rinsed
2 cloves crushed garlic
1/4 cup lemon juice
2 Tbs tahini
1/2 tsp salt
2 Tbs water
  • Place all ingredients into a food processor/blender and process until smooth and creamy.
Serve your gorgeous salad with a side dish of HOMMUS and toasted olive sourdough bread. Enjoy!!

Blessings.... The Awde Tribe xxx

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