Tahini Dressing

•January 7, 2007 • Leave a Comment

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Tahini Dressing is an easy to make, tasty and healthy dressing that will keep for a few days in the refrigerator. It has a slightly bitter taste, due to the tahini, and it is nice on salads as a dip for sliced vegetables, or in sandwiches.

Ingredients:
1/2 cup tahini
juice of a lemon
1/2 cup water
2 cloves garlic
Salt and pepper to taste.

Method:
Chop the garlic and place all ingredients in blender. Blend until smooth. Serve as suggested above.

Persian Style Ice Cream

•January 6, 2007 • 2 Comments

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This is my version of the Persian ice cream called Bastani Akbar-Mashti. The authentic version contains cream and milk which I cannot eat, so this one only contains rice or almond milk. It is also low in fat, though not low in sugar. It is also delicious! The recipe follows.

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Quinoa

•January 6, 2007 • Leave a Comment

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Quinoa is easy to cook, tastes good, and is good for you, being high in protein. On the other hand, it is not cheap, and you may not be able to get it in your supermarket. I have bought quinoa at one popular grains shop for about $16 (Australian) per kg, and at another organic supermarket for $8 per kg, so it pays to shop around. There was no notable difference in quality.

Quinoa is a good substitute for rice, and can be used to accompany other dishes and in salads, mains and desserts. I will explain two different methods you can use to cook it.

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Tomato Sauce

•January 6, 2007 • Leave a Comment

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The picture above shows home made tomato ketchup on the left and tomato sauce on the right. I will post the ketchup recipe later, but the recipe for making tomato sauce is below. This sauce is suitable for use in cooking rather than as a condiment.

When tomatoes are abundant at the height of summer is when their flavour is richest and when they can be obtained for a reasonable price, so that is when you should make sauce.

This recipe makes about 4 700mL bottles.

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Slow Cooker Chicken

•January 6, 2007 • Leave a Comment

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Chicken in a slow cooker is really easy to do, you just prepare the chicken, put it in the cooker and leave it until ready. I served the chicken with gluten free gravy and roast vegetables cooked in the rice cooker. The peas were just frozen ones that I zapped in the microwave.

This recipe is my own invention, it turned out to be quite delicious.

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Vegetable Juice benefits

•January 6, 2007 • 2 Comments

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For the last few months I have enjoyed a glass of fresh home made juice every morning. I sip it slowly for at least half an hour so that I do not get a carb rush, and give my body time to absorb all of the abundant vitamins.

Before I started having juice I would have a coffee each morning to get me started. Although the Caffeine did get me activated, after an hour or two I would hit a slump. Since I have been having the juice instead of coffee, I feel like my energy level is much higher and is sustained throughout the day.

My juices always contain celery and carrots, and normally apple and beetroot, although sometimes it is nice to vary the recipe. I am told that vegetable juices are far more beneficial than fruit, so I always make sure that I have mostly vegetables in the blend.

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The juicer which I have finely shreds the vegetables to extract the juice, however there are others which macerate the vegetables. These are supposed to be superior as they do not heat the vegetables and therefore do not damage any nutritional content. They also apparently extract more juice and nutrients, and some also have other attachments for mincing, pasta making etc.

Tempeh Salad

•January 5, 2007 • 3 Comments

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This salad is quite delicious, and the essential ingredient is tempeh. Tempeh is a fermented soy bean product which comes in a solid cake. It is hard to describe the taste, but it is a little nut like. Tempeh is available in health food and asian grocery shops.

This salad is nice if arranged on individual serving plates. This recipe only uses one packet of tempeh, and will make enough salad for 2 hungry people.

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