Recipes

Weeds and Wine

Meandering around the farmers markets is good for the soul, today I picked up a haul of Dandelion.

Dandelion tea is known to be great for the liver and if you add a dandelion leaf to your red wine an hour before you drink it, the toxic effects on the liver are reduced….cheers to that!

Dandelion is one of the most iconic weeds. Think of the happy yellow flowers, making a wish as you blow the Dandelion fluff and seeds. Dandelion is high in iron, calcium, vitamins A, B6, E and K, thiamin, antioxidants and beta-and alpha-carotene. Other weeds like thistle and stinging nettle are packed with vitamin C and calcium and are great for the skin.

Green leafy veggies have the highest nutrient per calorie ration of any food and weeds naturally growing in our ecosystem are 2-3 times more nutrient dense than anything we can grow. This is because weeds are survivors; think of the weeds struggling to grow up between cracks in the urban jungle. This builds up resilience in the weed and increases the nutritional value of the plant. As opposed to a cultivated crop in a field that is protected from bugs where they don’t need to struggle to grow. I also think it makes them taste better.

From an Ayurvedic perspective Dandelion is regarded as sweet, pungent and cooling energetics. It is useful to detox pitta conditions hence the reason it works on the heat in the liver.

I would really recommend opening up your repertoire of plants in your diet and explore the different tastes of weeds!

Ref: ‘The Weed Forage’s Handbook by’ Adam Grubb & Annie Raser-Rowland

Dandy Pesto

1 cup of fresh dandelion greens

½ cup of raw cashews (pre-soak for a 4 hours)

1 […]

Joy Tea for Rainy Weather

Hi,

I’ve named this tea my Joy Tea after my late grandmother, her name was Joy and I’ve been drinking it in one of her old teacups.

In Ayurveda it is known that Cardamon (because of it’s sweet aspect) brings joy and is pleasing to the heart. Did you know you can also add cardamon to coffee to reduce negative effects i.e. it helps liver to detox, it assists in detoxifying caffeine as well as codeine.

Joy Tea
15 cardamom seeds
5 cloves
20g fresh ginger (grated)
1 cinnamon stick
Simmer for 10 min with 3 cups of water
Optional: add milk and simmer 5 min gently add pinch of nutmeg, honey & vanilla essence.

Share and spread the Joy!

Justine
x

Peppermint and Chocolate Bliss Balls

I realize that bliss balls have been done to death, but they are yummy and super practical. I have been making these ones every few days lately as my kids love them and they are nut free so they can go in the lunchbox.

As I roll them in the coconut, it reminds me of a healthy version of the ‘rum balls’ my mum made in the early 80s!

From an Ayurvedic perspective these balls are Vata-pacifying with the salty and sweet tastes. The peppermint has a cooling quality so in Winter you may omit it and add a pinch of cardamom or cinnamon instead.

Ingredients

1 cup sunflower seeds, I process these in a high speed blender but you can also leave them whole for more texture.
3 Tbsp raw cacao powder
6 dates (soaked and blended)
½ tsp Himalayan sea salt
1 Tbsp coconut oil
dash of peppermint oil to taste (I use about 6 drops)
1/3 cup desiccated coconut for rolling

Directions

Mix all the ingredients together, I like to use a blender but you can mix by hand if you don’t have one. Scoop out 1Tbsp of the mixture at a time, create a ball and then roll in the coconut. That’s it so quick and easy! If they are not all eaten straight away, they last in the fridge up to 5 days.

Enjoy!

Love

Justine

Ayurvedic Gastro Remedy

3 people have told me this week they have gastro so I thought I’d share this remedy.

I’m always grateful for this recipe because it worked so well for me. Years ago when my kids were in preschool one of them picked up a vomiting bug, she came home and vomited everywhere. I caught it, my husband caught it, my son caught it, we all had it, we were all throwing up and it was disgusting. My mum wouldn’t come near us. I was trying to wash and clean up as more mess was made.

In my weak and nauseated state I dug through my notes and found this old recipe – within 4 hours of eating it I was better. It was incredible; my husband, who had declined to eat it at first, saw my recovery and was then begging for some. He ate it and had the same results.

I know it sounds counterintuitive to include ghee or butter, but for some reason it works, maybe because ghee is a ‘transporter’ for the herbs. I really hope it helps you and if it does, please let me know!

Justine

x

 

Ayurvedic Remedy for Gastro
Ingredients
2 apples
teaspoon ghee (or butter)
pinch nutmeg
pinch cardamon

Peel and cook 2 apples until soft, add ghee/butter,
nutmeg and cardamon.

Eat this when hungry after gastro – up to 3 times per day.
If you don’t have the energy to cook this
then simply grate some apple and eat it.
I hope you feel better soon!

Easy Kumera + Feta Summer Salad

This easy salad has been my ‘go to’ salad over the school holidays. It’s a real crowd pleaser and so easy to prepare. I like to serve it with ‘Golden Goodness’ veggies from Raw Sisterhood! Delicious and very satisfying as it contains all 6 tastes (sweet, sour, salty, pungent, bitter + astringent). Enjoy!

Ingredients
1 large Kumera (Sweet Potato)
½ block feta, cubed
1 bunch English spinach
10 sage leaves (optional)
1 cup quinoa cooked
1 clove of garlic
1 Tbsp olive oil
½ teaspoon sea salt
juice of half a lemon
fresh mint leaves to garnish (optional)

Directions
Cook quinoa using absorption method, add crushed garlic, olive oil and lemon to warm quinoa. I like to cut Kumera either into cubes or ‘Kumera chips’, cover in olive oil, garlic, sage leaves, salt and pepper and roast – approx. 30min. (If it’s organic I like to leave the skin on.) I often add sage leaves in for extra flavour.
Once Kumera is done, toss all ingredients together and enjoy! Easy.

Delicious Buddha Bowls

Most of you probably have your own version of Buddha bowls. I’ve always eaten Buddha bowls; I just didn’t call them that. It seems they are everywhere now, which is brilliant! I love a big bowl of different taste sensations, made up of a little bit of this and a little bit of that.

I make mine seasonal, in winter most of it is cooked and warm and in summer I add a lot more raw veggies and add cooling dressings made with mint and coriander. Although traditionally Buddha bowls are normally vegan/vegetarian I sometimes add some kind of animal flesh when I need extra grounding.

It’s so easy to make your own Buddha bowl, below are some of the ingredients I end up using, (select one or two from each):

Protein

Quinoa
Nuts
Tempeh
Chicken Balls
Falafel balls
Tasty Chickpeas

Greens
Summer

Sprouts
Zucchini Noodles
Broccoli salad

Winter

Cooked Spinach
Mushrooms
Cooked Kale

Veggies
Winter

Roasted Veggies

Roasted sweet potato
Roasted parsnip
Roasted Capsicum

Summer

Raw Veggies

Grated Carrot
Grated Beetroot

Dressings
Summer

Coriander Dressing
Mint dressing
Coriander Chutney
Pesto

Winter

I usually add something more pungent like garlic, chilli and ginger, alternatively fry up some ghee add fennel, coriander and cumin seeds and pour on top.
Ferments
I use cosmic food from Raw Sisterhood, my favorites are Golden Goodness and Tickle me Pink!
Extras

Avocado
Nuts
Sesame seeds

Enjoy!

Easy Tasty Chickpeas

This easy recipe is adapted from ‘The Ayurvedic Cookbook’ by Morningstar. If  you are looking for something quick and easy for a main (add some rice and veggies) or as a side dish, this is perfect. It’s packed with protein, fibre and minerals and the black sesame seeds add calcium and zinc.

2 cans chickpeas – BPA free!

4 diced tomatoes

1 TBSP ghee or olive oil

1 tsp curry powder

2 TBSP of black sesame seeds

1 tsp sea salt

½ tsp turmeric

Chopped herbs (parsley, basil etc)

Squeeze of lemon/lime

Pop the ghee/oil in a pan, add the curry powder and turmeric, add the diced tomatoes and cook for 2min. Add the chickpeas and ½ cup water, cook for 3 min, add sesame seeds and salt. Serve with some chopped herbs on top.

Enjoy!

Sunburst Bliss Balls

Made with Coconut + Lemon

OMG, you have to try these. It’s a very wet rainy day, last day of school holidays! Perfect weather for concocting in the kitchen. We made these and called them Sunburst Bliss Balls, they are a flavour explosion in your mouth!

Ingredients
2.5 cups of coconut (desiccated)
1 cup almond meal
¼ cup coconut oil
¼ cup raw honey
1/2 lemon juiced
½ tsp sea salt

Dusting
¼ cup coconut (desiccated) for rolling the balls

Directions
Mix or blend all of the ingredients in a large bowl. Roll the mixture into small balls and roll in coconut. Store in the fridge. Enjoy with a cup of tea, sunburst bliss! x

Baked Spicy Apples with Coconut Cream

As Autumn marks the transition from summer to winter, it is the perfect time for my baked spicy apples with coconut cream. They are also delicious with regular cream! The perfect food as the nights become cooler.

Ingredients
5 or 6 Apples peeled and cored, I like to use Granny Smith
Spicy mix
1 Tbs chopped almonds
1 Tbs currants
1 Tbs chopped pumpkin seeds
½ Tbs sunflower seeds
2 tsp goji berries
2 Tbs of ghee or butter (room temperature so it’s soft for mixing)
1 tsp Chinese five spice
1 tsp cinnamon
1 Tbs coconut sugar
Coconut cream
Remove all the cream from the top of a tin of coconut milk; you can reserve the liquid for a smoothie. Whisk the cream and add some vanilla extract (optional). If you prefer not to use a can of coconut milk you could also use fresh coconut and a high-speed blender if you have them.
Directions
Preheat oven to 150 degrees. Place peeled and cored apples in a baking dish. Add all ingredients of spicy mix in a bowl and combine. Fill the apples with spicy mix. Bake in oven for 1 hour. Remove and serve with coconut cream.

enjoy!
Justine
x

Eat your Weeds

In my Revive + Thrive yoga health-coaching group, we are working on introducing more plants to the diet.

We are looking at the energetic benefits that each part of the plant provides, for example root vegetables like potatoes, kumara and pumpkin provide comfort, grounding and nourishment while the leaves and flower add lightness and space to the body.

A great way to introduce a wider variety of plants into the diet as well as adding more nutrients is to go wild and add weeds to your meals.

Dandelion is one of the most iconic weeds. Dandelion is high in iron, calcium, vitamins A, B6, E and K, thiamin, antioxidants and beta-and alpha-carotene. Dandelion tea is known to be great for the liver and did you also know; if you add a dandelion leaf to your red wine an hour before you drink it, the toxic effects on the liver are reduced. Other weeds like thistle and stinging nettle are packed with vitamin C and calcium and are great for the skin.

Green leafy veggies have the highest nutrient per calorie ration of any food and weeds naturally growing in our ecosystem are 2-3 times more nutrient dense than anything we can grow. This is because weeds have to struggle to survive, think of the weeds growing up between cracks in the concrete. This builds up resilience in the weed and increases the nutritional value of the plant. As opposed to a cultivated crop in a field that is protected from bugs where they don’t need to struggle to grow. I also think it makes them taste better.

Urban living doesn’t give much opportunity for foraging for wild weeds, (they could be sprayed by local councils) but there is opportunity […]