Rhubarb Vanilla Mincemeat

Yesterday I got given a gorgeous bunch of rhubarb, I am not feeling very christmassy so I decided to make some mincemeat.  I found a different recipe for mincemeat in Nigella's Feasts, it doesn't contain suet or apples and the combination of deeply aromatic vanilla seeds with rhubarb is always a winner
.
1 kg rhubarb, trimmed and cut into 5mm slices
300g soft dark brown sugar
2 vanilla pods
2 tsp ground mixed spices
225g raisins
225g sultanas
225g currants
2 tbsp brandy.

Put the sliced rhubarb with the sugar into a large pan.  Cut the vanilla pod into halves lengthways and scrape out the seeds, then cut each half into pieces, adding seeds and pod slices into the pan.  Add the mixed spices and cook for about 5 mins.
Add the dried fruits and simmer the pan for about 30 mins.  Stir in the brandy and take off the heat.  when its cool enough to handle, bottle in jars.

It makes a great christmas pressie! 

Cauliflower Pakoras

These have become a staple in the house recently, they are heavenly with a gado gado style peanut sauce, however they can also be eaten with a raita, or alone, just as they are!
1 medium-large cauliflower-trimmed
sunflower oil for frying

150 g gram flour (chickpea flour)
1/2 tsp baking powder
2 tsp ground cummin
2 tsp ground coriander
1/2 tsp ground tumeric
a pinch of chili powder
a pinch of fine sea salt

Cut the cauliflower into small florets.

For the batter, add all the dry ingredients into a large bowl and whisk to combine and remove large lumps.  Slowly whisk in 175ml cold water, which should give you a smooth batter with a similar consistency to double cream.
Add the cauliflwer florets to the batter turning them to ensure they are coated.

Heat about 1 cm depth of oil in a heavy based pan over a medium high heat.  When the oil is hot enough, start cooking the pakoras, a few at a time so you dont over crowd them.  Place spoonfuls of battered cauliflwer into the hot oil.   cook for about 2 mins, until crisp and golden brown on the base, then turn them and cook for another min or 2.
Drain on kitchen paper and serve hot with your choice of dipping sauce! 

Kilimanjaro Marathon

I am almost at the end of my 10km training -I have three runs to go before I start the half marathon training program.  So far this has been one fo the hardest things I have ever done.  It saps me, it exhausts me, it elates me, it dehydrates me!! Its all been an adventure so far.  I think its the constant hard work and effort to get to a point that has been so difficult, and running up and down the slopes of west Kilimanjaro!  I have 75 days to go until I run my first ever half marathon-and I have chosen to run the Kili marathon to raise funds for a solar system-nothing like running at altitude against some of the world's best runners as a starting point!
The funds I am raising will be for an environmental library Nomad Trust is building and kitting out.  I am still a way to go to hitting my £3000 goal.
Any donations and contributions would be great appreciated!
My fundraising page is:  http://uk.virginmoneygiving.com/LaliHeath

Asian Inpired Coleslaw

I have to admit that even before I turned vegan I never liked conventional coleslaw, however we have a glut of cabbages at the moment-mainly red cabbage so I have adapted this for my red cabbages and it's great-refreshing, light and aromatic.
1 bunch spring onions-trimmed and sliced
4 medium carrots-peeled and corsely grated
1 small red or white cabbage

Dressing:
2 tbs tamari or soy sauce
1 tbs clear honey or maple syrup
1 garlic clove finely chopped
2 tbs rice or white wine vinegar
2 tbs toasted sesame oil
2 tbs olive or avocado oil

To finish:
A handful of fresh coriander and some lime juice. (you can also add some toasted sesame seeds, or sunflower seeds)

Put the sliced spring onions into a large bowl, add the grated carrots.  remove any blemished outer leaves from the cabbage, the quarter, cut away the core and shred the leaves as finely as you can.  Combine with the spring onions and carrots.

For the dressing, whisk all the ingredients together, making sure the honey is dissolved.  Pour over the vegetables and toss.  Leave for 10-20 minutes to relax!

Serve with the coleslaw scattered with coriander and sprinkled with a few squeezes of lime.

Depression

I have been reading Anthea's blog and what she writes about depression  true-I come from the "otherside" the person who is a depressive, and I often think of how my friends, my husband my parents have coped with living and loving me when I am having black dog days.


"Living with – loving – somebody who has battled Depression renders life one big fat contrast: light and shadow, black and white, happy and sad. The fact of Depression is this: it changes a person so fundamentally that their life – and the lives of those around them – morph as distinctly different dependent on whether the beast is in residence or not.

Reading is subjective (all writers are told that every time they are floored with another rejection); not everybody is going to like everything you pen.

But not all publishers know what they are talking about: the good times and the depressive do alternate sharply and it is in that acute contrast – bitter cold, enveloping warmth; smudgy shadows, bright sunshine – that the disparity is most, most striking.  When Depression descends it obliterates the light like a wet finger to a candle. When it dissipates, the dazzle is startling.

Trust me on that."  Anthea Rowan

Kinfolk

http://www.kinfolkmag.com/journal/

A great little website with ideas on simplying being with others naturally, good ideas for natural Christmas decorations as well. 

Self-Love Chocolate fudge

This is taken from Sarah B's blog and it sounds amazing, I will make it tomorrow... but to jet me inspired and maybe a few others I thought I'd share!  I think a few people wil be getting it in their stockings as well!

"On to the recipe. I'm going to tell you exactly how I make it and I hope you will be able to replicate the results. It’s not a science, there are just a few things you need to be sure of.
I always use my favorite ceramic bowl, and you must pre-chill it. This is so that when you are mixing the oil and the syrup, the oil does not separate. You will only have separation troubles if you are like me and you use a hand mixer (friction brings the heat that melts the oil). This can be mixed by hand (which Sarah B. does), but it is more difficult to get a uniform texture. I would never complain about lumpy fudge but some people might (Sarah B. has slightly lumpy fudge, doesn't complain about it).

Self-love Chocolate Fudge
Ingredients:
1 ¼ cup of buttery coconut oil (not solid, and not liquid)
1/2 cup raw cashew butter (cashew works best for a neutral flavour, but feel free to use anything! Almond, hazelnut etc.)
1 cup maple syrup (really depends on how sweet you like it, maple can be strong and overpowering at times)
½ - ¾ cup raw cacao powder (If you love dark and bitter chocolate, you can add more)
pinch of good quality sea salt, or more... because salt + chocolate is awesome!
optional: spices such as cinnamon, cardamom, chili, cayenne…

Raw Twist: If you're eating raw these days, use raw honey or agave in place of the maple syrup. 

Directions:
1. Mix your coconut oil and cashew butter in cooled bowl on low setting, being careful not to over mix (the oil will appear soapy if you have over mixed).
2. Pour in maple syrup and mix again, then finally add the cacao powder and salt and mix to perfection.
3. Once it looks good and uniform, spoon into silicone candy or muffins cups (or silicone ice cube trays work too) and throw in the freezer. The coconut oil will harden almost immediately, but it will stay soft and smooth with the addition of the other ingredients. You will never have to defrost it, just peel away the silicone mould and enjoy!

Tip: If you find it difficult to spoon the fudge into the cups evenly, warm it up slightly after you've mixed it together by placing the bowl double-boiler style, over a pot of water heating on the stove. Keep a close eye on the fudge and wait just until it's liquid enough to pour into the moulds"

A few of my favourite things-Dec

A slightly different post from the usual, I am feeling a bit dis-enchanted with my veggie garden at the moment as I have been away a lot and it has not been getting the love and care it needs.  However I did pick my first bok choy today which I am excited about!  Anyway here are a few of the things I am enjoying at the moment:

Beulah London http://www.beulahlondon.com/ Their beautiful Sarai dress which I first wore in India in January.
Ben Howard's album 'Every Kingdom' http://www.myspace.com/benhoward
Jo Nesbo's Harry Hole series of books- http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Dstripbooks&field-keywords=jo+nesbo&x=0&y=0
My new Heidi Klein swimming costume.
My go to staple for skin care products-especially a fan of the Rose Day cream -http://drhauschka.com/
The beach-Ras Kutani was incredible http://www.selous.com/ras-kutani
My TOMS shoes http://www.toms.com/
Nigel Slater's cook book-Tender Volume 1.  My go to for inspiration!
Anthea Rowan's stunning glass rings and her lovely blog http://reluctantmemsahib.wordpress.com  

I am sure I will keep adding to this as the days go by and we get nearer to Christmas! 

Poppy Seed-Crusted Butternut Squash with Kale

Serves 4
Ingredients:
1 medium butternut squash
4 cloves garlic
1 Tbsp. coconut oil
3 Tbsp. poppy seeds
couple pinches of sea salt

2 cups packed shredded kale
1 shallot
juice of ½ lemon
zest of 1 lemon
pinch of sea salt

Maple Mustard Dressing
2 Tbsp. olive oil
1 tsp. apple cider vinegar (adding raspberry vinegar instead makes an interesting change!)
pinch sea salt
1 tsp. pure Maple syrup
1 tsp. Dijon mustard

Directions:
1. Preheat oven to 400°F. Peel the squash, cut it in half lengthwise and scoop out the seeds. Cut into cubes. Toss with oil, minced garlic, poppy seeds, and sprinkle with sea salt. Place on a parchment-lined baking sheet. Roast until fork-tender, not mushy (approx. 30-40 minutes)
2. While the squash is roasting, shred the kale by slicing it in very thin strips. Add the juice of ½ lemon, a pinch of sea salt and massage into kale to wilt. Set aside.
3. Make dressing by whisking all ingredients together. Pour over kale, toss to coat.
4. When the butternut squash has finished roasting, remove from oven and let cool for 5 to 10 minutes. Add to kale and mix. Toss with sliced shallot, and garnish with lemon zest. Season to taste. Serve.

Spicy Roasted Broccoli with Almonds

This is loosely based on something from Ottolenghi's in London-unfortunately it is not in his cookbooks.  
All my favourite ingredients-veg, nuts,  chili, ginger, tamari...all I need in there is some avocado and I'd be set! It reminds me of a marinated broccoli and carrot salad that I used to love.  

serves 2
Ingredients:
1 large head broccoli (organic if you can get it)
¼ cup whole almonds

Dressing:
4 cloves garlic, sliced
2 Tbsp. minced ginger
1 tsp. fresh, hot chili, sliced (more or less, to suit your taste)
2 Tbsp. olive oil
1 tsp. tamari 
Directions:
1. Preheat oven to 180-200°C. Wash broccoli well, then remove the very end of the stem. Slice the entire head of broccoli and remaining stem in half down the center lengthwise, then cut each half in half again. Repeat until you have relatively small slices of broccoli tops with long stems. Place in a large bowl.
2. Prepare dressing and pour over broccoli. Using your hands, massage the dressing into the broccoli making sure it is well coated. Place broccoli on a baking sheet and set in the oven.
3. On a separate baking sheet, place almonds and set in the oven below the broccoli. 
4. Roast broccoli and almonds for 15-20 minutes (the almonds will need less time), until the broccoli is just turning golden brown on the edges. 
5. Remove everything from oven. Roughly chop almonds on a cutting board. Plate broccoli, season to taste. Sprinkle with chopped almonds. Serve. 

Spinach and Coconut soup

This is heavenly, simple, nutritous and filling.  I have a glut of spinach and chard at the moment and so this was the perfect soup for a cold and misty kifufu lunch!

2 onions-finely chopped
olive oil/or coconut oil
2 garlic cloves-crushed
1 dried chilli-seeds removed if prefered-chopped
pinch of ground cummin
roughlt 400 gms spinach, washed and roughly chopped
1 ltr veg stock-hot
75 grms creamed coconut-grated
sea salt and freshly ground pepper

Cook the onions in the oil in a large saucepan over a medium heat for 10 minutes, until soft but not browned.  Add the garlic, chilli, and cummin and cook for a few more minutes.

Add the spinach, stock and coconut, cover and cook for about 10 minutes.

Blend and check the seasoning.  Simple! 

techni-colour quinoa salad

I made this for lunch and it was heavenly.

1 cup quinoa-boil until soft and fluffy
thinly sliced firm tofu-marinated in soy sauce, thai chili sauce and a dash of Bragg liquid amino's-fry until dark.

Vegetables-any others can be substituted in:
Avocado-diced
Baby sweet corn-sliced, raw
Sugar snaps-raw
Baby broad beans-steamed
French beans-sliced and steamed
broccoli florets-steamed

Herbs: (you could use whatever you have available)
Basil
Spearmint
Oregano
Lemon Thyme

Mix in all the vegetables and herbs with the cooked quinoa and lightly dress with the below dressing.
Dressing:
olive oil, lemon juice, 1 tsp honey, 1 tbs soy sauce.  Put in a screw top jar an shake-adjust according to taste.  Serve with the tofu, and a simple raw spinach and pecan nut salad.

Composting

I have to admit when I first started composting I would give up easily, it was a bit of a grubby past time!  I had to get my great friend, Annie in to help me.  Compost is the best all round treatment you can give your soil-it boosts nutrient status, improves soil structure and helps maintain moisture. 

The amazing thing is that most of what your household throws out can go into the compost.

I have to admit I don’t use a compost bin, however they are easily constructable-a simple design is a square enclosure with a front that can be opened to easily add new material.  The cheapest way to construct one is with wooden pallets or mabati (corrugated iron) securely fixed in place to form three of the sides-in the front another pallet, tied loosely for access.

In an ideal world one has three compost bins next to each other-mine are three heaps! 

With three bins or heaps-use the first one to add to, when it is full put it into the second bin, and begin filling the first with new material.  Keep turning the compost in bin two from time to time, watering as you do so to aid decomposition.  When bin one is full, turn bin two into bin three etc, and use when bin three is ready.

The bins should be on a level well drained sunny spot on top of soil-allowing excess water to get out and worms to get in!

Suitable material for your compost bin/heap-greens and browns:

Greens:

These are rich in nitrogen and help the slower rotting browns break down.

-Diluted urine-a great compost activator

-Grass cuttings

-Nettles

-Raw veggie peelings

-Tea bags and coffee grinds

-unwoody pruning’s

-Animal manure-from herbivors-such as horses and cows

Browns:

These are carbon rich and slower to rot than the greens

-Waste paper-torn up or shredded

-Cardboard

-Bedding from vegetarian pets-eg rabbits

-Tough hedge clippings and woody pruning’s-chopped is best

-used tissue paper and cotton wool

-Sawdust and wood shavings

-Fallen leaves

No-go’s:

Meat, fish, dairy and cooked food-including bread, cat litter and dog poop-bring parasites.  Diseased plants should be burnt rather than added to the compost.

Just remember AIR and WATER-keep turning and watering your compost until it is sweet and earthy smelling. 

Roast pumpkin soup with chickpeas and leeks

This is a yummy, warming soup, the texture coming from the roast squash that is added as a course mash and then breaks up bringing body to the soup.  I like mine spicy but the chili can be toned down according to personal preference.  This soup gets better for hanging around for a day or two.

1 small pumpkin or butternut squash
4 tbsp olive oil, plus a bit extra for brushing
800 ml vegetable stock
4 small shallots (or two onions)-finely dices,
1/2 a medium fennel bulb, finely diced
4 cloves of garlic, finely sliced
2 tbsp fresh grated ginger
2 small birds eye or scotch bonnet chili-finely sliced and seeds discarded
1 tsp ground cumin
1 tsp fennel seeds-finely ground
3 leeks well washed and thinly sliced
1 can of chickpeas-drained and rinsed
100ml dry white wine
juice of 1/2 a lemon
salt and pepper

Preheat the oven to 190 degrees C/gas mark 5
Cut the pumpkin or squash in half and scoop out the seeds.  Brush the flesh with olive oil and place the halves, cut side down in an oven dish.  Pour in 200 ml of the stock and place in the oven to roast for 30-40 minutes.
In a saucepan heat the 4 tbsp of olive oil over medium heat, add the shallots and fennel and saute for 2 minutes, stirring.  Add the garlic, ginger, leeks, chili and spices.  Saute for 5 minutes more.  Add the chickpeas and white wine, then cover with baking parchment, reduce the heat and simmer for 15 minutes.
When the pumpkin is tender, scoop out the flesh and chop it to get a coarse, lumpy mash.  Add this to the soup pan with the remaining stock.  Bring to the boil and simmer, uncovered for 5 minutes. Stir in the lemon juice and season with salt and pepper.

Vegetable Paella

My mother-in-law made this for us recently when we were visiting her in the UK-it was delicious!  It is loosely based on one from Ottolenghi's book "Plenty".
3 tbsp olive oil
1 red onion-finely chopped
1/2 a fennel bulb-cut into thin strips
2 cloves garlic
2 bay leaves
1/2 tsp smoked paprika
1/2 tsp gound tumeric
1/4 tsp cayenne pepper
150g Calasparra rice-or another paella rice.  It works well with out local tanzanian short grain white rice as well!
100 ml good quaity medium sherry
1 tsp saffron threads
450 ml boiling veg stock
200 gms shelled broad beans-or sliced french beans
12 plum or cherry tomatoes-halved
5 small grilled artichokes in oil from a jar-drained and quartered
15 pitted Kalamata olives-halved
2 tbsp roughly chopped parsley
4 lemon wedges
salt

Heat the olive oil in a large shallow frying pan (or a paella pan if you have one!), and gently fry the onion for 5 mins.  Add the fennel and and continue to fry on a medium heat until soft and golden-about 6 mins.  Add the garlic and continue to cook for a further minute.
Add the bay leaves, paprika, tumeric and cayenne to the onions and fennel and stir well.  Then add the rice and stir thoroughly before adding the sherry and saffron.  Boil down for a minute and then add the stock and 1/3 tsp of salt.  Reduce to the heat to the minimum and simmer very gently for about 20 minutes, or until most of the liquid has been absorbed by the rice.  Do not cover the pan or stir the rice during the cooking.
Meanwhile pour plently of boiling water over the broad beans in a bowl and leave for a minute, then drain well and leave to cool.  Now squeeze each broad bean gently to remove the skin and discard it.
Remove the paella pan from the heat.  Taste and add more salt if needed but without stirring the rice and vegetables much.  Scatter the tomatoes, artichokes and broad beans over the rice and cover the pan tightly with foil for 10 minutes to rest.
Take off the foil.  Scatter the olives on top of the paella an sprinkle with parsley.  Serve with wedges of lemon.  

Lime & Peanut Coleslaw Recipe

This sort of reminds me of something I ate in Borneo-in Pagan at the "Be kind to animals" restaurant! Leave out the jalapeno if you like it milder

1 1/2 cups unsalted raw peanuts
1/2 of a medium-large cabbage
1 basket of tiny cherry tomatoes, washed and quartered
1 jalapeno chile, seeded and diced
3/4 cup cilantro, chopped1/4 cup freshly squeezed lime juice
2 tablespoons olive oil
1/4 teaspoon + fine-grain sea salt

In a frying pan or oven (350F) roast the peanuts for 5 to 10 minutes, shaking the pan once or twice along the way, until golden and toasted.

Cut the cabbage into two quarters and cut out the core. Using a knife shred each quarter into whisper thin slices. The key here is bite-sized and thin. If any pieces look like they might be awkwardly long, cut those in half. Combine the cabbage, tomatoes, jalapeno (opt), and cilantro in a bowl.

In a separate bowl combine the lime juice, olive oil, salt. Add to the cabbage mixture and gently stir to combine. Just before serving fold in the peanuts (add them too earl and they lose some of their crunch). Taste and adjust the flavor with more salt if needed.  It is also good with sweetcorn added in.

slow roasted oven cherry tomatoes

Cherry or small Roma tomatoes

Whole gloves of garlic, unpeeled
Olive oil
Herbs-thyme or rosemary (optional)


Preheat oven to 225°F. Halve each cherry tomato crosswise, or Roma tomato lengthwise and arrange on a parchment-lined baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on, if you are using them, and salt and pepper, though go easily on these because the finished product will be so flavorful you’ll need very little to help it along.
Bake the tomatoes in the oven for about three hours. You want the tomatoes to be shriveled and dry (like little turkish slippers-turned up ends), but with a little juice left inside–this could take more or less time depending on the size of your tomatoes.
Either use them right away or let them cool, cover them with some extra olive oil and keep them in the fridge for the best summer salad addition.

Cherry tomato quinoa recipe

I just got a request for recipies using cherry tomatoes-so this is the first of many to come! 

Couscous or quinoa- either would work great here. You can easily make this vegan by leaving out the feta as I do- I would do a sort of harissa-or smoky chiptole drizzle instead

3 cups cooked quinoa or couscous
1/2 a basket of cherry tomatoes, halved
1 medium cucumber, peeled and cut into 1/4-inch pieces
1 cup cooked chickpeas

1 lemon, cut in half
1 lime, cut in half
about 1/4 cup extra virgin olive oil
fine grain sea salt
freshly ground pepper

1/3 cup basil or corriander, chopped
1/3 cup feta cheese, crumbled-optional

Combine the quinoa or couscous, tomatoes, cucumber, and chickpeas in a large bowl. Squeeze the lemon and lime juice directly into the bowl, add the olive oil, and some salt and pepper. Toss well, taste, and adjust with more of the above until it tastes just right. This really needs a generous amount of salt (or a splash of soy sauce), and the lemon and lime juices might need to be adjusted depending on how juicy the fruit is.

Add the basil and feta and toss gently until it is evenly dispersed.

Serves 4 - 6.

Adapted by me from a recipe by Heidi Swanson. 

Encrusted Baked Cauliflower

Here’s an elegant and unusual way to prepare cauliflower-I realy like cauliflower, I didn't used to but slowly I am finding more creative ways of cooking it. Cauliflower is rich in the phytochemical, sulforaphane, this cruciferous vegetable has tumor fighting capabilities. It’s also high in dietary fiber, Vitamin C, Vitamin K, Vitamin B6, Folate, Pantothenic acid, Potassium and Manganese.

Lemon-Tahini Encrusted Baked Cauliflower
1 medium or large head of cauliflower
2 tablespoons of tahini (I prefer raw, but roasted is fine too)
1/3 cup of whole wheat pastry flour-or yellow gram flour (chana dhal flour)
2 tablespoons of freshly squeezed lemon juice
Zest of ½ a lemon, about ½ tablespoon
¼ teaspoon of garlic powder
1/4 teaspoon of cayenne (more or less to taste)
1 t of salt (or less depending on taste)
¼ cup of water
Preheat the oven to 350 degrees. Keeping the cauliflower whole, remove the leaves and stem and wash under cold water. Steam whole for about 20 minutes. While steaming the cauliflower, prepare a lemon-tahini paste with the remainder of the ingredients (you may have to add additional water or flour until you get a good consistency that will stick to the cauliflower-a little bit like wall paper paste!). Carefully remove the cauliflower from the steamer and place it on a slightly oiled baking tray. Pour the lemon-tahini mixture over the cauliflower and with a knife, cover the top and sides as if you were icing a cake. Bake for 30 minutes, until the crust is firm. Cut into slices with a sharp knife.

A different salad!

Ingredients:
1 bunch broccolini-for people in Nbi you can buy this at the amazing veg shop at Valley Arcade on Gitanga Road
1 bunch radishes
1/4 cup pine nuts
2 tablespoons tahini
1 tablespoon red wine vinegar
1 tablespoon olive oil
Salt & pepper to taste

Preparation:
1. Wash the broccolini and radishes. Cut the broccolini on the bias into manageable chunks-if you prefer you can steam for a few seconds to take the raw edge off. "Top and tail" and quarter the radishes.
2. Toast the pine nuts in a dry pan over low heat. While the nuts are toasting...
3. Mix the dressing: Combine the tahini, vinegar, olive oil, salt and pepper.
4. Toss the veggies, dressing, and pine nuts. Devour

Rocket, sweet potato, walnut and tofu salad

Salad:
1 cup baby rocket
1 cup roasted sweet potatoes
1/2 cup toasted walnuts or hazelnuts
1/2 cup white beans
1/3 cup cubed firm tofu (I marinate my tofu with garlic, ginger, chili and tamari-or soya sauce-for a few hours before lightly frying until the tofu is browned and slightly crispy on the outside)

Dressing:
1 teaspoon honey
1 tablespoon balsamic vinegar
1 tablespoon olive oil
salt & pepper

Mix all ingredients together (or layer toppings on the bed of rocket), whisk dressing together, pour and toss!

natural home made cleaning products

For years I have been wanting to clean my home "naturally" rather than with horrid, smelly chemicals. I got these recipies off www.mynewroots.blogspot.com.  I guess it all comes down to trying to live more simply, cheaply and eco-friendly.  White vinegar seems to be a staple in our house hold already as I use it in my veggie garden to spray against 'mold' on my courgettes and butternuts.  Anyway this post is as much for me as for any one else interested in limiting the toxicity of their home! 


Ingredients:
1. Lemon - one of the strongest food-acids, effective against most household bacteria. 
2. Tea Tree Oil – nature’s most powerful anti-bacterial agent. Great for use in the bathroom and kitchen. 
3. Baking Soda - cleans, deodorizes, softens water, scours.
4. Soap - unscented soap in liquid form, flakes, powders or bars is biodegradable and will clean just about anything. Sometimes this is called “Universal Cleaner” and you can purchase this at health food store. Avoid using soaps, which contain sodium lauryl sulfate, phosphates and petroleum distillates.
5. White Vinegar - cuts grease, removes mildew, odors, some stains and wax 

Recipes:
All-Purpose Cleaner: Mix 1/2 cup vinegar and 1/4 cup baking soda (or 2 teaspoons borax) into 2 liters water. Store and keep. Use for removal of water deposit stains on shower stall panels, bathroom chrome fixtures, windows, bathroom mirrors, etc.

All-Purpose Disinfectant: Mix 2 cups water, a few drops of natural soap, and 15 drops each of tea tree and lavender organic essential oil. You can spray this on all kinds of home surfaces - changing tables, cutting boards, toilets, sinks, walls, and more. Just don’t use this on glass, as it will streak.

Carpet Stains: Mix equal parts white vinegar and water in a spray bottle. Spray directly on stain, let sit for several minutes, and clean with a brush or sponge using warm soapy water.


Chopping Block Cleaner: Rub a slice of lemon across a chopping block to disinfect the surface. For tougher stains, squeeze some of the lemon juice onto the spot and let sit for 10 minutes, then wipe.

Coffee and Tea Stains: Stains in cups can be removed by applying vinegar to a sponge and wiping. To clean a teakettle or coffee maker, add 2 cups water and ¼ cup vinegar; bring to a boil. Let cool, wipe with a clean cloth and rinse thoroughly with water.

Drain Cleaner: For light drain cleaning, mix ½ cup salt in 4 liters water, heat (but not to a boil) and pour down the drain. For stronger cleaning, pour about ½ cup baking soda down the drain, then ½ cup vinegar. The resulting chemical reaction can break fatty acids down into soap and glycerin, allowing the clog to wash down the drain. After 15 minutes, pour in boiling water to clear residue. Caution: only use this method with metal plumbing. Plastic pipes can melt if excess boiling water is used. Also, do not use this method after trying a commercial drain opener--the vinegar can react with the drain opener to create dangerous fumes.

Lime Deposits: You can reduce lime deposits in your teakettle by putting in ½ cup white vinegar and 2 cups water, and gently boiling for a few minutes. Rinse well with fresh water while kettle is still warm.

Marks on Walls and Painted Surfaces: Many ink spots, pencil, crayon or marker spots can be cleaned from painted surfaces using baking soda applied to a damp sponge. Rub gently, then wipe and rinse.

Mold and Mildew: Mold is extremely harmful to human lungs. Prevention is the key! To prevent mold from ever occurring, mix two cups of water and three drops of pure organic tea tree essential oil. Once a week, spray your walls with this solution (even behind furniture) and wipe dry. This mixture fights stains and the natural antiseptic qualities of tea tree oil fights mold and mildew. To get rid of mold, use white vinegar or lemon juice full strength. Apply with a sponge or scrubby.

Oil and Grease Spots: For small spills on the garage floor, add baking soda and scrub with wet brush.

Oven Cleaner: Moisten oven surfaces with sponge and water. Use ¾ cup baking soda, ¼ cup salt and ¼ cup water to make a thick paste, and spread throughout oven interior. (Avoid bare metal and any openings) Let sit overnight. Remove with spatula and wipe clean. Rub gently with fine steel wool for tough spots.

Pots and Pans: For burned and crusted-on foods, soak or boil a solution of 2 Tbsp baking soda per qt of water in each pan. Let stand until particles are loosened, then wash as usual. Use a mild or moderate abrasive if necessary.

Rust Remover: Sprinkle a little salt on the rust, squeeze a lime over the salt until it is well soaked. Leave the mixture on for 2 - 3 hours. Use leftover rind to scrub residue.

Scouring Powder: For top of stove, refrigerator and other such surfaces that should not be scratched, use baking soda. Apply baking soda directly with a damp sponge.

Stickers on Walls: To remove, sponge vinegar over them several times, and wait 15 minutes, then rub off the stickers. This also works for price tags (stickers) on tools, etc.

Toilet Bowl Cleaner: Mix ¼ cup baking soda and 1 cup vinegar, pour into basin and let it set for a few minutes. Scrub with brush and rinse. A mixture of borax (2 parts) and lemon juice (one part) will also work.

Tub and Tile Cleaner: For simple cleaning, rub in baking soda with a damp sponge and rinse with fresh water. For tougher jobs, wipe surfaces with vinegar first and follow with baking soda as a scouring powder. (Vinegar can break down tile grout, so use sparingly.)

Window Cleaner: Mix 2 teaspoons of white vinegar with 1 liter warm water. Use crumpled newspaper or cotton cloth to clean. Don't clean windows if the sun is on them, or if they are warm, or streaks will show on drying. The All-Purpose Cleaner (above) also works well on windows. Be sure to follow the recipe, because using too strong a solution of vinegar will etch the glass and eventually cloud it.

So, that should be enough to get you started! 

Recipes from: eartheasy.com

my new crush...

http://mynewroots.blogspot.com/

This is a must for any one interested in health/nutrition or gluten free cooking.  The site is divine, and full of inspiration! 

Simple mint pea dip

I have a soft spot for minted sweet pea soup, so this to me is heavenly-in a crude sense a sort of mix between hummus and minted sweet pea soup!  
This dip is also a chinch to make and is beautifully versatile. Serve it simply like I have on toasted rye/or gluten free bread, or make a complete sandwich by adding avocado, sprouts, and spring lettuce – green! 
This also makes a great dip for raw veggies. Try a spring mix of asparagus, carrots, and radishes. 

Simple Mint Pea Dip
3 cups fresh or frozen green peas
zest of 1 un-waxed, organic lemon
3 Tbsp. lemon juice (approx. ½ lemon)
1 large clove garlic
¼ cup packed mint leaves
2 Tbsp. extra virgin olive oil
1-2 Tbsp. raw tahini (optional, but makes the dip creamy)
¼ tsp. sea salt

Directions:
1. If using frozen peas, leave out to thaw completely, or cook them in step 2. If using raw peas, skip over to step 3. 
2. To blanche the peas (this enhances their sweetness), bring a pot of water to the boil, add peas and cook for 2-3 minutes (no more!). Plunge them into an ice bath or very cold water to halt the cooking process. Set aside.
3. Put whole clove of garlic in a food processor and pulse to mince. Add the remaining ingredients and blend on high to puree. 
4. Store in an airtight container for 3-4 days, but try to consume as quickly as possible. 

Rice with chick peas and tomatoes

We had this for lunch yesterday and JP loved it!  So here it is!  It is so easy to make, especially if you se canned chick peas.  I have so much corriander in the garden and this is a great way to use it up.

Cooked short grain brown rice
1 can of chick peas (if using dried, soak 350g over night and cook as usual)
2 large onions-finely chopped
6 tbsp olive oil4 cloves garlic, crushed
450 gr fresh tomatoes, skinned and sliced
3 tbsp chopped fresh coriander
2 tbsp lemon juice

Fry the onion in the olive oil in a large sauce pan, until soft-about 10 mins.  Add the garlic, chick peas and tomatoes and cook for a further few mins until they are nice and hot.  Use a fork and lightly mash the chick peas, then stir in the coked rice, coriander and lemon juice,  Season to taste with salt and pepper. 

Lentil Pie

This is an old school favourite of mine from Rose Elliot's "Bean Book" -she describes it as an 'economical wartime dish'!!!
Anyway I love it!

175 g split red lentils
1 large onion-diced
350 g mashed potatoes (mine are made with original, organic soya milk)
1 tbsp chopped parsley, or fresh corriander
1 tablespoon tomato chutney-or I use a chili jam
sea salt
black pepper

Wash the lentils, put them with the chopped onion into a sauce pan with enough wayer to cover, and cook gently until the lentils are soft 20-30 mins.  Drain and mash them lightly with a fork.
Preheat the oven to 200 degrees (mark 6).  Beat the mashed potatoes into the cooked lentils, together with the fresh herbs, chutney, salt and pepper to taste.
Put the mixture into a shallow baking dish and smooth the top over with a fork.  Bake in the oven for about 20 minutes, until crisp and browned. 

As promised- Delicious Vegan Chocolate Cake!!

My friend from school, Alix, sent this to me to try and I thought I would share it with you all! 

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Although it is apparently an American classic, I only stumbled upon Wacky Cake when I was trying to find something to bake for my sister. She had recently been diagnosed with vicious allergies to Soy and Eggs, and the years of searing joint pain that she had suffered was attributable to these nefarious ingredients. So, I was on the hunt for delicious soy-free, vegan recipes for my dear sister, who is a fan of all things chocolate. Clearly this is buried deep within our Faulhaberian DNA; not only do I routinely find guilty little wrappers strewn on my nightstand, but my nephew (My sister’s baby) arrived at my house last time with chocolate smeared all over his face after he had noozled a KitKat bar until he fell asleep.

The Wacky Cake is certainly wacky, especially to those who have done a lot of baking. The procedure is decidedly odd, but trust me, it’s the right way. I’d never blaspheme chocolate!

Wacky Cake

1 1/2 Cups All Purpose Flour (for Gluten free use all purpose gluten free flour)
3 Tbsp. Cocoa
1 tsp. Baking Soda
1 C. Brown Sugar (you can also use white sugar. I sometimes use homemade Vanilla Sugar- just stick a Vanilla
bean in the Sugar jar and be patient.)
1 tsp. Salt
5 Tbsp. Canola/Vegetable Oil
1 Tbsp. White Vinegar (I use Apple Cider as well, it’s lovely)
1 1/2 tsp. Vanilla Extract
1 C. Cold Water

Set oven to 350(F)

-In a very large bowl, combine the dry: Flour, Cocoa, Baking Soda, Sugar & Salt

- With your finger, make three deep holes in the dry mixture.
-In one hole, pour your Oil
-In the next, your Vinegar
-In the last, Vanilla

-Pour Water over all three! WEEEE! Wacky!

-Mix well.

-Using a 9” x 9” brownie pan, bake your Wacky Cake for 30 minutes.

-When done, let cool on racks.

-This cake is best the next day, after cooling and refrigerating. Wrap tightly to avoid fridge funk (and I’m not talking Bootsy Collins….)

Delicious as a breakfast cake with Mimosas for a decadent brunch!
(Perfect for newlyweds J)

Enjoy!!

Tisanes-herb teas!

One thing most of my friends remember about me from university Is the vast quantity of peppermint tea that I consumed.  Now I have an incredible herb garden here I can make fresh mint tea-I love it.

For peppermint, use five leaves for one mug, leave to steep in boiling water before you pour.  Spearmint is one up from peppermint, a bit stronger and still yummy. Both are excellent for digestion and colds.

 Sage tea is all right - famously good for night sweats and apparently invaluable during menopause-not that I would know first hand!  I enjoy the robust delicious taste of rosemary. Pick a 2in sprig for one mug and leave it to stew for the usual five minutes. This is the one to get you going when you're feeling grotty and lethargic, a useful hangover cure and an invigorating stimulant for anyone who gets SAD.  

We have just had so much rosemary growing we have chopped down my forest and placed it all over the veranda in terracotta pots to try and control it!  James is always trying to get me to reduce my herb garden-not going to happen, but I did give in to the rosemary battle. 

Fennel-seed tea is another one for cold days - pour a teaspoon of seeds into your mug or pot and after 10 minutes strain them off like tea leaves. Fennel has a fresh aniseedy taste and diuretic properties that make it popular with dieters. It is also much more effective than parsley for freshening the breath.  We save all our fennel seeds from the garden to ensure they are organic. 

Fennel Ratatouille

I have this aversion to normal ratatouille-i might infact go so far as to say I really dislike it!  I made it this past weekend for sunday lunch, and I still dont like it!  I think it comes from when I first turned vegetarian/vegan about 15 years ago people didnt know what to feed me so invariably the ratatouille would come out-urgh!
Anyway I have found a version that I do like, from Sarah Raven, and seeing as my fennel is never ending in the garden it is a good way to use it...

Fennel Ratatouille:
4 tbsp olive oil
sprig of fresh thyme
1 bay leaf
2 tsp fennel seeds
3 large onions cut into quarters
2 peppers, deseeded and roughly chopped-I dont like peppers, so I use Jalapeno instead!
2 garlic cloves, roughly chopped
4 fennel bulbs, outer leaves discarded and roughly chopped
2 X 400g tins good quality chopped tomatoes-or 900 grms fresh tomatoes, peeled and roughly chopped
1 red chilli, deseeded and finely chopped
grated zest of one lemon
1 tbsp tomato puree
1 tsp runny honey
salt and black pepper
small bunch of dill-roughly chopped
handful of black olives-or kalamata olives.

Heat the oil in a large, heavy based casserole, with the thyme, bay leaf and fennel seeds. Add the onions, peppers, garlic and saute for 5 mins. Add the fennel, tomatoes, chilli, lemon zest, tomato puree, honey and a little salt and pepper.
Cover the dish and simmer gently over a very low heat, stirring every so often, for an hour or more.   Take the lid off, add the dill and olives.  Increase the heat slightly to reduce until the sauce becomes thick and treacly. Taste and season as necessary.
Can be served hot or cold and if you have left overs makes a good soup, pureed and thinned with vegetable stock. 

Pound cake

This is just to balance out my last post!  A friend of mine has just started keeping chickens and last week gave me 12 of her eggs.  I dont eat eggs and JP doesnt like eggs...so I had to find a recipe where the eggs are hidden-in comes the pound cake!
It's a gently sweet, dense textured cake-lovely and simple.  Serve with earl grey tea!

450 g unsalted butter, soft.  Plus a little extra melted butter to grease.
450 g plain flour, sifted, plus extra to dust
1/2 tsp of salt
1/2 tsp baking powder
1/2 tsp bicarb of soda
450g golden caster sugar
2 tsp vanilla extract-I use a vanilla paste
6 organic, large, free range eggs
125 ml whole milk
finely grated zest of one lemon or two limes

Preheat the oven to 160 degrees.  Line a loose bottomed 23 cm round cake tim with foil, and then baking parchment.  Brush the parchment and sides of the tim with melted butter, then dust with a little flour.
Sift the flour, salt, bicarb and baking powder together into a bowl and set aside.
Using an electric mier, beat the butter, sugar and vanilla extract together on a low speed for 2 minutes.  Then increase the speed and to high and beat until pale and fluffy.  Turn the speed to low again and beat in the eggs, one at a time, alternately with the milk.
Using a large metal spoon, fold the flour into the mixture in three batches, followed by the lemon zest until evenly combined.
Spoon the cake mixture into the prepared cake tin, and gently level the surface with the back of the spoon.  Stand the cake tin on a baking sheet, in the middle shelf of the oven and bake for 1.5 hours, or until the cake has begun to shrink away from the sides of the tin and a skewer inserted into the centre comes out clean.
Leave in the tin for 5 minutes, then turn out onto a wire rack.  Best eaten when still slightly warm

Gluten free & vegan Bread

A few months ago I invested in a bread machine-about the same time that it was mentioned in 'The Week' as being the least used bit of household equipment!  Well I love mine, and finally I have found a great way to make vegan and gluten free bread!  I thought I would share it with you all, just incase any one is like me!
Basic white bread(750g loaf)-gluten free:

290ml water
1.5 tbsp olive oil
450 g multipurpose gluten free flour
4 tsp channa (chick pea) flour
1.5 tsp salt1 tbsp sugar
1.5 tsp easy blend dried yeast
3 tbsp golden flax seeds

Now this is the easy part, place all ingredients into the bread machine in the order they are listed and set it to a gluten free setting!

Eat with marmite and avocado! :)

My favourite cook books

I have a little obsession with cook books-my brother in law calls them my porn!  I read them every day!  I have a few vegan and vegetarian cook books but I tend to favour more garden type cook books.  So here  are a list of some of my current favourites:
Nigel Slater 'Tender" both volumes 1 and 2.  They are amazing, little stories, beutiful photographs and simple delicous food.
http://www.amazon.com/Tender-Cook-His-Vegetable-Patch/dp/0007248490/ref=sr_1_2?s=books&ie=UTF8&qid=1300434642&sr=1-2

I also love Sarah Raven's "Garden cook book"-
http://www.amazon.com/Sarah-Ravens-Garden-Cookbook-Raven/dp/0747588708/ref=sr_1_3?s=books&ie=UTF8&qid=1300434795&sr=1-3

My other current favourite is Skye  Gyngell, who is the head chef at the Petersham Nurseries Cafe in Richmond, Surrey.  I have two of her books which I frequently dip into-"A year in my kitchen" and "How I cook"
http://www.amazon.com/Year-My-Kitchen-Skye-Gyngell/dp/1580080529/ref=sr_1_1?ie=UTF8&s=books&qid=1300435049&sr=1-1

Focus on Ingredients: Buckwheat

I love the strong, earthy flavor of buckwheat which was first introduced to me by a friend at St. Andrews. It is treated as a grain, though actually it is a fruit seed, related to rhubarb and sorrel. Hulled buckwheat seeds are called groats, or if roasted, kasha, which is also the name for cooked buckwheat groats.

They are a staple in Eastern European countries.  To prevent them from disintegrating into mush- toast the groats first, then cook them in an oven in heavy earthenware or cast-iron pot.

Use one part whole groats, two parts boiling water or stock, and salt to taste. First, stir the buckwheat groats in a lightly oiled pot over medium-high heat until they are dark and toasty, then add the simmering water or stock and salt. Cover and bake in a 350-degree oven for 15 to 20 minutes until the liquid has been absorbed.

Buckwheat is also a very good source of manganese and a good source of magnesium, as well as flavonoids like quercetin and rutin. The protein in buckwheat is a complete protein, containing all eight essential amino acids.

You can also get buckwheat noodles called Soba which are easy to cook and contain no gluten! 

Smoky Lentil Soup

 Chipotle chillies in adobo sauce are AMAZING!  I used to get my supply from a friend with the Mexican Embassy in Nairobi, who has since moved on, but my supply is closely guarded!  Chipotles add a wonderful smoky-spicy element to this lentil soup. Lentils combine well with smoky flavors — that’s why they’re so often cooked with sausage or bacon.

1 tablespoon olive oil

1 small onion, chopped

2 large garlic cloves, minced

2 teaspoons cumin seeds, lightly toasted and ground

1 tablespoon tomato paste

1 1/3 cups brown lentils, rinsed and picked over

6 cups vegetable stock or water

Salt to taste

1 to 2 canned chipotle chillies in adobo, to taste, rinsed, seeded and sliced, plus a teaspoon of the adobo sauce

Croutons or toasted tortilla chips for garnish (optional)

1. Heat the olive oil over medium heat in a large, heavy soup pot. Add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin and tomato paste. Cook, stirring, until the mixture is fragrant, 30 seconds to a minute. Stir in the lentils and stock/water, add salt to taste (1 to 2 teaspoons) and bring to a boil. Reduce the heat to low, cover and simmer until the lentils are very tender, about 50 minutes. Taste and adjust seasoning.

2. Using a hand blender, coarsely purée the soup, or purée half the soup in batches in a blender.  Stir the blended soup back into the pot, and combine well. Add the chipotles, and heat through. Taste and adjust seasonings. Garnish each serving with croutons or toasted tortilla chips if desired.