slow roasted oven cherry tomatoes

Thursday, June 23, 2011



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

Monday, June 20, 2011


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

Sunday, June 19, 2011

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...

Saturday, June 18, 2011

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.