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27/10/2014 0 Comments

Purslane Salad with Yoghurt and Capers (Glistrida Salata me Yiaourti kai Kappari)

2 1/2 cups of strained goat's Sheep's yogurt
1 cup of purslane, chopped
1 cup of romaine lettuce, chopped in chunks
1 teaspoon of mashed or minced garlic (approximately 1 clove)
1/4 cup of olive oil
3 1/2 tablespoons of red wine vinegar
2 tablespoons of capers
sea salt
freshly ground pepper

Prep Time: 0 minutes
Cook Time: 15 minutes

Total Time: 15 minutes

Preparation Combine all ingredients in a salad bowl and refrigerate for at least 30 - 40 minutes before serving.

Note: Unlike other salads with Romaine lettuce where the lettuce is finely sliced so that dressings don't settle on the lettuce, this salad calls for nice coarsely cut pieces of lettuce to stand up to the yogurt.

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27/10/2014 0 Comments

Eggplant and Tomato Curry with Millet

This salad is hearty and delicious!!! Super-nutritious too! Purslane is five times richer in omega-3 fatty acids than spinach, and is high in vitamin C.

1 bunch Purslane
2 Cucumbers
2 Tomatoes
2 green onions or 2 heaping Tbsp red onion, minced
4 oz feta cheese
1 clove garlic, minced
1/3 cup olives, chopped
2 tsp oregano (fresh if possible!)

Dressing:
1½ Tbsp lemon juice
1½ Tbsp red wine vinegar
½ cup olive oil
¾ tsp salt
2 Tbsp fresh herbs or 1 Tbsp dried (your choice, try dill, parsley, or oregano)
¼ tsp coarse ground black pepper

Blend dressing ingredients together in a blender until smooth. Coat the salad just before serving.

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27/10/2014 0 Comments

Creamy Broccoli Soup / Vegan

Ingredients

1 large Head of Broccoli
½ Cauliflower
2 cups Vegetable broth (from cooked veggies)
1 Avocado
½ Tablespoon Onion Powder
Black Pepper to taste
Salt to taste

Salsa

12 ripe grape tomatoes diced
½ small onion chopped
¼ cup cilantro
½ small jalapeno diced
½ lime
salt to taste

Directions

Steam broccoli and cauliflower until tender, place the veggies in the blender while they are still hot. Add two cups of the water to the blender from the steam pot you just used for your veggies. Add avocado, onion powder, salt and pepper. Blend. Be sure to keep the lid on tight because the soup is very hot and will burn you if it splashes out of the blender. Add liquid from cooked vegetables if you find that the soup is too thick. Blend well again. Serve in a bowl topped with a huge spoonful of fresh salsa. That’s it.

Compliments Michelle Toole : healthy holistic living http://www.healthy-holistic-living.com/

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14/10/2014 0 Comments

Oatcakes

1 cup medium cut oatmeal
1/2 cupful boiling water
1/2 level tsp sea salt
1 tsp olive oil or level tsp unsalted butter

Preheat the oven to 180 C / Gas mark 4 / 350 F
Put oatmeal into a mixing bowl
Using a Pyrex jug, pour the boiling water over the sea salt and the unsalted butter to melt them, add to the oatmeal and mix well. (You may make variations by adding cracked black pepper or rosemary etc.. use your imagination !)
Leave for a minute, until oatmeal swells.
Line a tray with greaseproof paper. Turn mixture onto paper. Dust a rolling pin with flour and roll mixture as thinly as possible.
Cut into squares and then put tray in the oven.
Bake until cooked when a light golden colour appears around the edges.

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YOUR CART

Purslane Salad with Yoghurt and Capers (Glistrida Salata me Yiaourti kai Kappari)

Eggplant and Tomato Curry with Millet

Creamy Broccoli Soup / Vegan

Oatcakes

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