garden breakfast juice

The weather is certainly getting warmer here and with it comes the desire for lighter and refreshing meals.

This also means that it is time to bust out the juicer and make it a permanent home on my bench top.

Before Joel ducked out to the markets to pick up groceries, I raided the refrigerator for what remnants of fruit and vegetables we had left to make a super breakfast juice. Talk about quick and easy breakfast! It’s just the clean-up that can be a bit of a fuss.. but it’s worth it.

I fed all the components through the juicer and poured it into a tall glass. Then went outside to sit in my garden to check on my summer seedlings and watch the little red-browed finches build a nest in the ficus tree next to our table and chairs.

Ingredients

(makes 400 mL)

2 carrots

3 oranges, skinned

1 grapefruit, skinned

1 inch piece of ginger

¼ bunch celery

1 medium beetroot

Wash all ingredient thorough and feed through the juicer.

Enjoy!

raw kale chips

Productive weekends are the best, and that is exactly what this last one was for us.

We spent the weekend spring cleaning, tidying and sorting. I'm on top of the housework after vacuuming and dusting, washing and hanging, folding and ironing - it feels great. On top of all that we were able to spend heaps of time outside as the weather was stunningly perfect. Lots of walks, sun soaking and getting on top of some much needed garden work. The spring/summer garden is finally planted, and I'm really looking forward to impending crops - impatient much!?

I love that feeling of fulfilment and satisfaction from a wholesome weekend. And what's more, we have been fuelling our bodies with these delicious raw kale chips.

Ingredients

1 bunch of kale, wash and roughly torn

1 tsp paprika

1 tblsp olive oil

pinch or two of salt

Toss all ingredients in a medium bowl.

Arrange on dehydrator trays and turn on to 40 C.

Dehydrate for 12 hours or overnight.

Store in an airtight container for as long as they last. 

sprouting: how to

It's just earth shattering when you go to pick a few leaves off your kale plant and you see this!

More like, you see nothing..

All munched up.

Meanwhile...

On the other side of the garden... it's a little bit sad... the possums have walked all over my purple carrots and eaten my brussel sprouts, kohl rabi and broccoli.

The carrots are still growing, luckily.

Between the kangaroos, possums, wombats, potoroos, birds, bush turkeys; I guess I should be grateful if anything makes it.

So, now the dilemma - how to keep my plants alive.

For now, I'll put that on hold and work on my indoor sprouting.

I love sprouts and growing your own is not only cost effective but so easy to do.

How To:

Line a tray with organic cotton balls.

Sprinkle 1 tblsp of desired sprout, over the cotton.

Then, water until the seeds so that the cotton absorbs all the moisture.

Cover for the first day or two until the seeds have started growing.

Ensure that there is enough water by gently pressing your finger on the cotton and if moisture gathers around your fingertip - then that's sufficient.

Sit the seeds by a well ventilated and sunny window for some photosynthesis.

Allow to grow for about a week or so - depending on what you are sprouting.

Snip the sprouts at the base and add to a salad or to garnish a meal.

Example to follow...

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raw brussel sprout salad

We've hit June and so begins the days of Winter.

Just before the rains begin, I manage to duck outside and grab a shot of the driveway. I want to share it with you because it has just been so pretty!

It'll be sad to say goodbye to the golden and red colours that have lined our front fence for the past few months.

The leaves will turn to mush, decompose and re-nourish the Earth. 

Then the grass will grow in Spring and so the cycle of life continues.

Well, before it gets too cold - let me share a favourite salad of ours.

Brussel sprouts are totally underestimated if you ask me.

Growing up we never really had them and to be completely honest with you, I never thought I would be into these 'mini cabbages'.

 I guess as a 'common' vegetable, sprouts often get over looked.

After leaving home and fending for myself, I started experimenting with any new ingredient I could get my hands on - including brussel sprouts.

And, we loved them.

Not only love, but get excited when we see them for sale at the markets.

It's a bit sad really...

But sprouts are so tasty.

Especially raw - you'll be surprised at the peppery bite of this nutritional punching little package.

Brussel sprouts actually hold twice as much protein as other cruciferous vegetables with approximately 3.5 g per serving (1 cup), along with 100 mg (120% of your daily) Vitamin C and 160 mg (190% of your daily) Vitamin K*.

*Vitamin K is a regulator of inflammatory responses. We need a regular intake of this vitamin in order to avoid chronic, excessive inflammation.

Ingredients

(serves 2)

2 red radish, finely sliced

1 lebanese cucumber, finely sliced

7-8 brussel sprouts, shredded or finely sliced

1 tblsp quality olive oil

2 tsp apple cider vinegar

pinch of salt and a turn of pepper

Arrange cucumber and radish on a plate.

Combine all remaining ingredients in a medium bowl and toss thoroughly.

Add to the cucumber and radish.

Serve.

 Nom nom..

cajun pinto beans with roasted capsicum dressing

This weeks weather has really turned around for the better - just in time for the weekend!

With the brighter skies I always find myself wanting big salads.

Today's was a bit of a winner.

But, before I get into this recipe, I just want to talk about pests.

Garden pests.

Seriously devastated when I woke up this morning to see that something had been into my lettuce.

How dare they.

Maybe I'm a bit precious when it comes to my garden, but when you've watched something grow from a seed and something other than you gets to enjoy it... it gets me a little fired up.

But on the flip side, it's survival of the fittest out there.

I think back to the many times Joel and I foraged for our food.

How many times have I taken figs, chestnuts, pine nuts, nettles etc.. out of the mouths of little animals.

It's simply karma.

Well, I was going to use my nice sweet cos lettuce with this recipe.

But instead had to result in using my abundant supply of rocket and mizuna.

So, really you could substitute any kind of green into this salad.

Something that hasn't been touched my pests are my marigolds. 

They look and taste great!

Yes, taste.. add marigolds to anything - I love them as a garnish on salads.

Out of the garden now and into the kitchen.

We love our legumes.

I keep a large stock of every kind of dried bean in the cupboard.

When rifling through my stash, these pinto beans were at the bottom of the basket, so dug them out and starting soaking.

With no real recipe in mind I started digging in the refrigerator and pulled out this capsicum.

Growing up we never really ate these peppers, so I'm still getting used to adding capsicum to recipes, but you can't go wrong with roasting.

Peppers plus beans lead me to cajun.

Dinner is sorted.

Ingredients

(serves 2-3)

Pinto Beans

1 c pinto beans, soaked for 6-8 hours

1 tblsp coconut oil

2 tsp cajun spice

couple of generous pinches of salt

Rinse and strain the beans after soaking and combine with enough water to cover in a heavy based pan. 

Simmer for 20-30 mins then drain.

Heat oil in a fry pan add spices, beans and salt and fry for 5 - 10 mins until fragrant and starting to brown.

Capsicum Dressing

1 medium red capsicum

1 tblsp tahini

1/4 medium lime juice

couple of pinches of salt to taste

Heat oven to 220 degrees and poke the capisum all over with a fork for even cooking.

Roast in hot oven for 50 mins - 1 hour.

Remove from oven and cool.

Combine all ingredients in food processor or blender and process until well combined.

Pan Polenta

1/4 c polenta

1 c water

Combine water and polenta in a small jug.

Heat a not stick pan and pour the polenta mixture in.

Let it simmer down for about 5 - 10 mins.

When polenta becomes firm and starts to lift off the pan, flip and cook for a further 5 - 10 mins.

Compiling

Arrange some green lettuce leaves on a plate.

Scoop the pinto beans on top.

Top with some sliced red radish (the pests hadn't got into these either!).

Drizzle the capsicum dressing over the top and serve with the polenta.

Dressing on the side? No thank you! x