Wednesday, 16 May 2018

Coconut Lemon Red Lentil Dahl

Such a beautiful flavored dish with hints of ginger,  garlic,  chilli and lemon...  Mmmm... And it's tomato free!

4 cm fresh young ginger
3 large garlic cloves
1/2 cup fresh coriander
6 spring onions
1 long red chilli,  deseeded
1 tsp turmeric powder
1 litre of stock
400g canned coconut milk
1/4 cup lemon juice
3 tsp coconut sugar
2 Tbsp tamari
1 1/2 cups split red lentils

Blitz together together the ginger,  garlic,  coriander,  spring onions,  and chilli for about 5 seconds and then put into a sauce pan with the turmeric, stock,  coconut milk,  lemon juice,  coconut sugar,  and tamari. Let the stock simmer for 10 minutes. Add the red lentils and stir occassionally while it summers for a further 15 minutes.  Enjoy over rice or by itself.

Thermomix method : Blitz together together the ginger,  garlic,  coriander,  spring onions,  and chilli for about 5 seconds on speed 7. Scrape down the sides of bowl. Add the turmeric, stock,  coconut milk,  lemon juice,  coconut sugar,  and tamari and let it simmer for 10 minutes at 100°c  on speed 2. Add the red lentils and let it simmer for a  further 15 minutes at 100°c speed 2 reverse.  Enjoy over rice or by itself.

Saturday, 12 May 2018

Apple Cinnamon Overnight Oats with goodness!!

Super fast delicious breakfast that is waiting for you when you wake up.  Takes a few minutes to put together before bed...  My fave type of breakfast! Ive made it an easy recipe to remember,  pretty much 2 of everything!


2 cups organic quick oats
2 cups milk of choice (I use Vitasoy)
2 cups fresh apple juice (nudie)
2 TBS chia seeds
2 TBS pepitas
2 TBS goji berries
2 TBS maple syrup
1 tsp cinnamon

Mix altogether in a large bowl and let it set overnight on your kitchen bench.  Super easy and delicious!!

Friday, 11 May 2018

Creamy Brown Rice Cinnamon Pudding

Leftover rice makes fantastic rice pudding for breakfast, dessert,  or any time of the day.  Whipped up this morning in about 10 minutes.  Yum!

500ml milk of choice (I use vitasoy as it's creamy)
1/8 cup +1 loaded tsp cornflour
1/3 cup honey
1 tsp cinnamon
1/2 tsp vanilla extract
4 cups cooked brown rice

Blend all the ingredients together EXCEPT the rice. Place all ingredients into a saucepan combining well and let it reach a simmer. Keep on mixing while it lightly bubbles. Its fine when it reaches a thick creamy consistency...  5-10 minutes.

Eat it warm or let it set and enjoy cold.

Blessings from our table to your...  Melissa xxx

Wednesday, 9 May 2018

Lebanese orange milk pudding

This dessert has been on my mind for many years and this morning everything came together and it worked beautifully!  It's a nostalgic dish for hubby Imad as his grandmother use to make it when he was young, brings back happy memories!

1litre of freshly squeezed orange juice
1/2 cup raw sugar
8 Tbs cornflour (dissolved in a little water)
1 tsp orange blossom water

1 litre creamy soy milk
1/2 cup raw sugar
1/2 cup cornflour (dissolved in a little water)
2 tsp orange blossom water

To make orange pudding mix all ingredients together in a saucepan and gently bring to a simmer, whisking continually until thick pudding consistency...  OR... Use the thermomix custard setting and press start!

Pour the orange pudding into small dishes and proceed to make milk pudding following the same method for the orange pudding.  Pour milk pudding over the orange pudding and let it set on the bench before transferring to the fridge.  Serve with fresh orange and ground up nuts.  Enjoy!!

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
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