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Quick fried rice

2/25/2015

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This is a great one to use up extra rice - Brown Basmati  is my favourite (and the kids love it) – it has a higher fibre content than regular brown rice.  My kids love to help me cook it - breaking and mixing eggs, choosing and adding the veggies.  Getting them involved in the cooking gives them ownership and they are more likely to eat what we cook together!
You can use any vegetables frozen peas work well, as does asparagus, strips of kale, carrot etc.
Its also a good lunch (for adults and kids),  heat it up and pop into a Thermos to keep it warm.


Ingredients
1 cup cooked rice (I cooked extra Basmati rice last night.  Brown Basmati)
2 eggs
1tsp of olive or sesame oil
2-3 slices of rindless bacon or some ham (I sometimes use steamed chicken as well or instead of)
a handful of snowpeas sliced lengthways
a few broccoli florets
corn from the cob
2-3 shallots finely chopped
a dash or two of Tamari*


Cut bacon or ham into small pieces and fry in pan with shallots, when  bacon is crispy remove and set aside.  Scramble eggs in a bowl, add ¼  tsp oil to pan and cook eggs like a thin omelette for a minute and turn over and cook till cooked through.  Remove and cut into 2cm squares.
Add rice to pan, with a little more oil to coat rice.  Add the bacon and vegetables and cook for a couple of minutes, then add the tamari and mix through.


*Tamari is a Japanese soy sauce,  darker and richer, higher in protein and vitamin B3, and can be gluten free (whereas Soy Sauce contains wheat).  If you don’t have Tamari in the cupboard, Soy Sauce may be used instead.


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"Chocolate" peppermint slice

2/9/2015

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This is a great one for those of us who like something sweet after dinner….made with cacao it gives you a chocolate fix with benefits and not refined sugar.


This recipe is also used for peppermint bliss balls….I’m a bit time poor and often holding a baby in one arm – so I made it into a slice instead! 


 




Ingredients
6 Medjool dates (if using dried dates use 9 dates and soak in a little water for 5 mins)
1 cup cashews
(I’ve also made this with almonds / mix of almonds and cashews)
½ cup raw cacao powder

1 cup desiccated coconut


pinch of good quality seasalt (optional)
1 tbsp. cacao nibs

2 tbsp. virgin coconut oil

5-10 drops of peppermint essential oil or 1 tsp natural peppermint essence (If using essential oil add 5 drops initially, test after you’ve mixed it in and add more if needed – to your peppermint requirement….mine is 10-12 drops!)
Replace with Peppermint essential oil  with Orange oil for orange bliss


METHOD
 Add dates, cashews, cacao, desiccated coconut & nibs to your food processor and blend.
 Add coconut oil & essential oil and process again.
 Line a small tray with baking paper and press mixture into it.   Cut into 2cm squares after its been in the fridge for an hour or so.

If you prefer balls:  roll into bite size balls (roll in coconut if you like) and place on baking paper on a tray in the fridge for 1 hour.


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Wholemeal spelt pikelets

2/9/2015

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I loved pikelets as a kid!   Instead of refined white flour and sugar I've used wholemeal spelt and unrefined sugar - still a treat, but a healthier version.  Delicious warm for morning tea or afternoon tea. A great lunchbox treat with a little jam or nut butter.  Lovely with a little butter and a good jam (farmers market/home made), or with some ricotta and smoked salmon, or just on their own.
Ingredients
·       1 1/4 cups wholemeal spelt
·       1 tsp baking powder (I use Honest to Goodness – no nasties!)
·        2 tablespoons Muscovado / Panella / Raw sugar
·       ½  - ¾ cup milk
·        2 tablespoons of coconut oil or butter, melted, cooled
·        2 eggs (lightly beaten)
·        coconut oil / butter for the pan

To make:
Whisk flour, sugar and baking powder in bowl, add  ½ cup milk, oil and eggs and mix well, adding more milk if required.
Heat pan and add oil – use a tablespoon to spoon the mixture  into pan.  They are ready to turn when the bubbles form and burst (1-2 minutes), turn for a further 1 minute.

Delicious served fresh and warm.

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    Alexandra Luffman

    Nutritionist and mother of three little people.   I'm absolutely passionate about helping as many people as possible lead healthier lives by simplifying eating well.

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