Spiced Plum Sauce By Diana Earnshaw, Volunteer Contributor Related article: Dealing with a glut – and making the best of inexpensive seasonal food Ingredients 10 plums, stoned and quartered 1 apple peeled, cored and cut into chunks 1 small onion, peeled and chopped 1 clove of garlic, peeled… Read More »Spiced Plum Sauce
Italian Pancakes By Diana Earnshaw Courtesty of Empowered Sustenance Related recipes: Italian Pancakes, Savoury Italian Pancake Filling, Traditional Pancakes, Pancakes & Fillings, Banana Pancakes, Almond Meal Pancakes. Ingredients ½ cup arrowroot powder or tapioca flour 2 tablespoons coconut flour 4 teaspoons coconut oil or butter, melted Pinch of salt 1 cup… Read More »Italian Pancakes
Jazzed up Sauerkraut By Diana Earnshaw I have to say, I am a fan of spicy foods and this to my palate, is delicious! If you prefer, you can just use a larger (red or white) cabbage and maybe a teaspoon of caraway seeds for the original sauerkraut.… Read More »Jazzed up Sauerkraut
Sprouted Chickpea Hummus Inspired by Alive.com (photo courtesty of Amie Watson multiculturiosity.com) Related article: Sprouting Ingredients 1 1/2 cups (350 ml) sprouted chickpeas 2 Tbsp (40 ml) tahini spring onions, thinly sliced (white and pale green parts only) Juice and zest of 2 to 3 lemons 3/4 tsp (4 ml) salt 1… Read More »Sprouted Chickpea Hummus
Olive Oil Dip By Diana Earnsahw, Volunteer Contributor Here’s a gorgeous Olive Oil Dip for True Food’s Olive bread! Recipe courtesy of Kitchme.com Relevant article: Fat does not make you fat. Ingredients 4 tbsp olive oil 5 cloves of garlic 2 tbsp balasamic vinegar 2 tbsp parmesan cheese (optional) 1… Read More »Olive Oil Dip
Mango Salsa This is my current favourite salsa but I eat it as a main course salad. Just chop the ingredients into chunks rather than finely chopped. This is the basic salad, but you can add chopped prawns or chicken to make it more substantial or serve it as… Read More »Mango Salsa
Lentil and Barley “Shepherd’s Pie By Diana Earnshaw Serves 3 hungry people with green veg on the side. Pot Barley The history of cultivated barley dates back around 10,000 years around the Middle East. As barley is tolerant of the milder UK climate, it has been grown here… Read More »Lentil and Barley “Shepherd’s” Pie
Roasted root vegetables by Diana Earnshaw Although they are available all year, in autumn and winter root vegetables really come into their own – especially when they are locally sourced and freshly uprooted. Now, they are cheap and plentiful. Root vegetables are very much thought of as comfort foods.… Read More »Roasted root vegetables
Carrot and Orange Soup By Diana Earnshaw Root vegetables and their health benefits Roasted Root Vegetables recipe Ingredients 500g carrots, washed and sliced 1 small onion (appx. 100g) chopped The rind and juice of 1 orange 1 litre vegetable or chicken stock Salt and pepper 1 small old… Read More »Carrot and orange Soup
Vegetable tagine By Diana Earnshaw See also Lamb or Chicken Tagine Serves 4 A tagine is actually an African cooking pot, but the meals that are cooked in it are now known as a “tagine”. There are many great advantages about these meals. It can be cooked in… Read More »Vegetable tagine
