{Food Diaries : Part Two}

Here are some other ideas I've played around with and are having great results!


Asian Beef and Vegetable Soup with Soba Noodles.
1. To make soup, use a stock that suits your requirements (I used a veggie one I had on hand). Simmer with some finely chopped carrot, the stalks (thick solid part) of some bok choy, fine zucchini & yellow squash ribbons (I used a mandolin but you could peel with veg peeler and then slice thin), an onion diced, a few cloves of garlic chopped. Add 1 tsp of curry powder and simmer until veggies are soft.
2. Stir fry broccoli florets in sesame oil & sesame seeds.
3. Sear off some beef in some garlic (and S&P) and let rest with fresh coriander torn on top (you could also use other meat or seafood if preferred).
4. Prepare some Soba noodles to packet directions. Sprinkle with coriander also.
5. Serve in separate dishes and then you can 'build your soup' as your taste desires. Great for family dinner if there are different tastes/ requirements.


Dairy Free Spanish Omelette
1. Whisk 2 or 3 eggs and add some S&P. Place in a well oiled and hot pan.
2. Place some chopped onion, capsicum, tomato and goats cheese on one half.
3. Fold the omelette over and slide onto your plate.
4. Top with fresh herbs and/ or rocket, a drizzle of olive oil and fresh cracked pepper.

Lauren x

{Food Diaries : Beef Bolognese with Quinoa Pasta & Eggplant 'Garlic Bread'}

So, as per a previous post, some of you will know I am now on a limited 'anti-candida' diet for a long term digestive issue. If you know me personally or have been reading this blog for any length of time you'll know I love to be in the kitchen baking, cooking and usually to share around.

The last week or so has been very interesting as I am getting used to eating restricted food. No yeast, no gluten, no white rice, no caffeine, no cows milk or soy dairy, no corn, pumpkin, potato or sweet potato, no sugar (even natural substitutes like honey and fruit...yes NO FRUIT!).
I am actually feeling great because of it. I've started toning up, skins clearing up and I feel 'cleaner' if you know what I mean.

It has been making me very creative for sure, and whilst I'm still on a massive learning curve,
here are some of the staple ingredients I am living on:
- water
- herbal teas (peppermint, rooibos, chamomile)
- meat & fish (no smoked or deli meats ie smoked salmon / ham)
- green veggies (esp broccoli, spinach, asparagus)
- garlic & onions
- herbs and spices especially cinnamon (these are unrestricted!!!)
- eggs (shout out to my 6 Isa browns here - thanks girls)
- natural yoghurt with live cultures

Here are some of my recent attempts at playing with my new 'pantry'.
Idea Number One:


Beef Bolognese with Quinoa Pasta and Eggplant 'Garlic Bread'

1. Simply stir fry onion, garlic and fresh tomatoes with some olive oil and S&P.
2. Once softened, cook meat in the chunky 'sauce' and stir through some pure tomato paste. 3. Sprinkle with fresh parsley and basil from the garden.
4. Serve on quinoa pasta. This is easily found in health food isle of supermarkets.
5. Optional Extra : Cut some thin egg plant slices and fry until crispy with fresh and finely chopped garlic and Olive Oil. YUM!

Lauren x

{VERY Healthy Dessert - Sweet Potato Pie}

Well, by now you obviously know I am fasting at the moment, and I had a brain wave for a 'dessert' the other night. I made version one last week, but burned the crust and therefore couldn't get a good idea of the taste and certainly wasn't going to take photos of it like that.

So, today I made version two.....and was SO happy with the result. This is a dairy free, wheat free and artificial sugar free Pie.

INGREDIENTS:
Crust
- 250g nuts (I used 100g cashews, 100g cashews & 50 g walnuts)
- 2 heaped dessert spoons of nut butter (you can buy all sorts of varieties in the health food isle)
- 2 dessert spoons of maple syrup (could use honey)

Filling
- 3 sweet potato (could substitute for pumpkin)
- 1 banana
- approx 80g apple sauce (the jar I had in the fridge had grown into a science experiment [eww] so I used a long life apple raspberry puree I had in the pantry which was 80g - about 1/2 cup)
- 1 dessert spoon of chia seeds (these are very healthy and act as a thickener - more info here)
- 1 dessert spoon cinnamon
- 1 tsp nutmeg
- 1 tsp ground cloves
- 1/4 cup of natural maple syrup (not flavoured syrup or honey)





METHOD:
1. Peal, chop and steam the sweet potato
2. Preheat oven to 150'C
3. In your food processor, grind up the nuts until resembling crumbs. Add the nut butter and maple syrup until it rolls into a ball in the processor and combines nicely.
4. Press into a flan/ tart tin and press into the base and sides to make a pastry-like base.
5. Place in the oven for about 15 mins or until golden. Keep an eye on it, (because time got away from me the first time I made it).
6. Place the sweet potato (once cooked and soft) into the food processor a bit at a time until smooth (don't worry about rinsing it after making the base crust, the ingredients blend together well).
7. Add the other ingredients into the smooth sweet potato mixture and blend together.
8. Place the mixture into the nut crust base.
9. Turn the oven off and place the finished pie into the "dead oven" and allow to 'bake' for about 10 minutes or until filling is firm.



Slice up and serve with fresh berries, pear or other seasonal fruit.
For those fasting, on restrictive diets or those that love healthy food, this is a real treat!

I took it to a family dinner as a substitute for dessert for myself. One person loved the crust, but wasn't keen on the filling (would probably have to add brown sugar or something to the filling to satisfy that one). MANY loved it and I got a lot of positive comments about the attempt to make such a healthy and guilt free dessert. When you haven't had ANY sugar in 2 weeks, it is quite a nice treat!

Lauren x