SUMMER 2010

Two words... Summer Rain!!!

With all that Summer entails the thing that is circling around in my head is the lyrics to a Belinda Carlisle song. Oh how that song brings back some memories :)

Green grass, long days, stone fruit, days at the beach.. What is Summer to you?

With the impending Celebrations of Christmas brewing, there is certainly an energetic holiday spirit surrounding us all.

Besides the food, the gifts and the hoo ha in the shops, this part of the year is a wonderful time for celebration and recognition of all that we have achieved throughout the past year.

Just as the sun is shining in all its glory, we too can honour ourselves and those who have offered of their free will, support and generosity to us.

It is a time to feel blissful, bountiful, satisfied and free! And with all that fullness, what better time to give something of yourself back. Think of your community, your neigbour, your environment, your family and friends... There will always be something, somebody, somewhere that is not feeling the joy and it is often what money can't buy that can truly make a difference.

My family and I have been gifted with an exciting opportunity to spend some time on the West Coast, living and loving the natural waters and environment of Sth West Australia. It is a sublime dream come true and the anticipation of what's to come is exhilarating!

I am deeply grateful to all of our customers who have supported us throughout this past year. I feel radiant and blessed to have connected with you and I look forward to touching base throughout next year and reawakening Old Mill Organics upon our return to the East Coast..

Brightest Blessings for a wonderful New Year everyone!!

Stay Peaceful :)

Angel x

DO YOU SOAK YOUR GRAINS???

Soaking grains has been common practice within all traditional societies of the world.  It is only in our fast paced world that we choose to skip this step and I believe, to the detriment of human health.  The rise in Coeliac Disease and IBS cannot be ignored.  Along with the consumption of poor quality and genetically modified grains, most digestive problems could very well be simply caused by poor preparation of grains.  

Like legumes and peas, whole grains benefit enormously from being soaked prior to cooking.  Vitamin content is increased (particularly the B Vitamins) and the well talked about protein Gluten, is broken down, making it easier for the body to digest.

You see, soaking grains in water invites our faithful friend Lactobacilli to play.  Lactobacilli begins the fermentation process that will break down the phytic acid and enzyme inhibitors contained in the outer (hard) layer (the bran layer) of the grain. Breaking these down frees the goodness of the grain, notably calcium, magnesium and zinc, so that we may graciously absorb these into our body for nutritive support.  Adding a tablespoon of Kefir Milk or Yoghurt to the water advances the process.

Different grains need different levels of soaking but ideally you may consider soaking for anywhere between 6-12 hours.  Like all aspects of Wholefood Cooking, all it takes is a little foresight and meal planning.  You don't have to sit and watch the grains do their thing.  Set them up on the bench before work in the morning and they'll be ready and waiting for you upon your return.  Simply drain and rinse and cook in your usual way.  Just pay a little extra attention initially to perfecting cooking times, as soaked grains generally take less time in the actual pot.

Do your bowels a favour, soak your grains... Your body will love you x

COCONUT AND BANANA MUFFINS

1 cup Brown Rice Flour
1 cup Buckwheat Flour
2 1/2 tsp Baking Powder (Alum. Free)
1/2 cup Rapadura Sugar
1/2 tsp Ground Cinnamon
1/2 cup Coconut Flakes
1 tsp Dulce Flakes
1/2 cups Walnuts
1/2 cup Pepitas (Pumpkin Seeds)
1 cup Grated Carrot
1 Banana, chopped
1/2 cup Sultanas
90g Butter, chopped
1 Egg
1 cup Kefir milk (or 1/2 cup Milk, 1/2 cup Yoghurt)
1 inch piece Vanilla Bean, chopped (or 1 tsp Vanilla Extract)


1.  Preheat oven to 180 C and grease your muffin tray.

2.  Place flours, sugar, baking powder, cinnamon, coconut, dulse flakes, nuts and seeds in a food processor.  Blend to a slightly fine powder.  Transfer to a large mixing bowl.

3.  Place banana, carrot and sultanas into the food processor and chop to desired consistency.  Add butter, egg, kefir and vanilla and mix well.  Now add the dry ingredients and blend away until your mixture is ready.

4.  Transfer to muffin tray and bake for about 25 mins.


This recipe makes at least 12 large muffins and is a healthy sweet snack the whole family can enjoy.

Adapted from Jude Blereau's "Wholefood for Children".  A fantastic book written by a fantastic lady..

SPRING 2010

Hello Friends!

Flowers a blooming, bees a buzzing, birds a singing... I Love Spring!!

The weather has been perfect for planting and we have Baby Cos, Silverbeet, Cherry Tom and Beetroot on the go..

We would have been blessed with an abundance of Bok Choi, Red Cabbage and Sugarloaf however our garden was visited by a weeding "helper" who graciously shared our harvest with the chooks!! Forget the rabbits... we need a fence from our youngest treasure who the day before watched me pull tomato baby seedlings from amongst the young cabbages and feed them to our hens.. Oh Dear! it was hard to laugh (and cry I did) as I had been nurturing these darling seedlings so lovingly since planting them early in August..

It has been hard to visit the garden and look over at the empty bed and not feel wretched. To be honest, I am a little hesitant to re-plant (without a fence!).. Oh Well.. such is life :D At least the chooks were happy!!

I am understanding more and more the diligence organic farmers express when protecting their own crops, as oppose to routinely spraying to reduce the risk of loss.

In our garden we combine crop rotation, companion planting and permaculture aspects to keep damaging infestations low. These three methods have proved successful for us.

We do get the odd nibble from hares but I never mind sharing the little amount they take. We always plant enough to spare.

This season, my goal in the garden is to fence the growing area and fence a free range area for the girls.. (the hens that is :D)

Have a Blissful Spring everyone! Enjoy the weather x

Angel x

Winter 2010

Hello Everyone!

Welcome to Winter...

I am not usually a "Winter Person" but I must say I am really enjoying the cooler nights this year... and it's only just begun :)

The last few weeks has seen my family turning off the TV at night and snuggling by the fire with a board game or story book. A few of us have even left our beds to permanently camp out in the lounge room :)

In South East Queensland the days are still warm but cool enough to laze about in the sunshine, soaking up the rays of golden goodness.

It is also a delight to step into the garden to see, feel, hear and smell the wonderful changes happening there as we travel through winter and move towards spring.

Mother Earth is preparing for the new growth of Spring and we can use this time ourselves to retreat within and begin to plant little seeds of love and wisdom in our hearts.

What does your heart desire?

Plant away... and as you nurture your dreams and wishes for the future, watch the magick of the universe take effect and bring those dreams to life.

I wish you Bright Blessings and a Happy Heart..

Stay Connected..
Angel x

AND THE WINNER IS...

Congratulations to Sam of Edens Landing for his winning Winter Soup Recipe - "PUMPKIN SOUP WITH SPICY HARISSA"  A different take on the popular and traditional Pumpkin Soup.  

The Harissa adds a delectable touch having its roots in Tunisian/Nth African cuisine.  I am a long time lover of Morroccon style foods and am now thinking of other recipes that I can add this spicy sauce to. 

Thanks again to everyone who sent in their recipes.  It was wonderful to see such a wide variety of soups and I hope you have found a recipe here that you feel inspired to try.

Bright Blessings
Angel x

PUMPKIN SOUP WITH SPICY HARISSA

2.5kg Pumpkin, cubed
3 cups Vegetable Stock
3 cups Raw Milk
Sugar and Black Pepper to taste

Harissa
250g fresh birds-eye chillies (or similar)
1 tbl caraway seeds
1 tbl coriander seeds
2 tsp cumin seeds
4-6 cloves garlic, peeled
1 tbl dried mint leaves
1 tsp salt
1/2 cup Extra Virgin Olive Oil

1.  Simmer pumpkin in a large saucepan with vege stock and milk. Cook for 15 - 20 minutes or until tender.

2.  Blend until smooth.

Harissa

1.  Dry fry the caraway, coriander and cumin seeds until they become fragrant, about 1 -2 minutes.

2.  Remove chilli stems and seeds and place in a food processor.  (Be careful - Use gloves if necessary)

3.  Add the spices, garlic, mint and salt. Begin blending while slowly adding the olive oil.  Continue until a smooth paste has formed. 

To Serve...

Spoon soup into individual bowls and stir Harissa into each bowl to taste.

Serves 6

This recipe, sent in by Sam, is the winner of our Winter Soup Recipe competition!!!  Congratulations Sam..  We look forward to sending you a copy of the fantastic Superfruit Juice Book in the mail next week.

 

ITALIAN TOMATO SOUP

Olive Oil
1 Fennel Bulb, cut in half, sliced
1 Brown Onion, diced
1 Carrot, diced
2 sticks Celery, diced
400g Tomatoes, chopped
2 cups Vege Stock
1 can Canneloni Beans, drained
1 cup fresh Bread Crumbs (can use Rice Crumbs)
Homemade Basil Pesto and Parmesan Cheese to Serve

1.  Fry fennel, onion, carrot and celery in oil until soft.

2.  Add tomatoes, canneloni beans, breadcrumbs and stock.  Simmer for approximately 40 minutes.

3.  Keep chunky or blend until desired texture.

4.  Stir through homemade pesto and parmesan cheese prior to serving.


Serves 4

This recipe has been kindly sent in by Cass.  I am a homemade Basil Pesto nut.. This soup is Delicious!!

 

CABBAGE SOUP

2 cloves Garlic, crushed
4 lge Onions
2 Green Capsicum
500g Tomatoes
3 Carrots
1 cup Mushrooms
1 bunch Celery
1/2 head Cabbage
3L Water
1 pack French Onion soup mix (or veg stock)
Salt & Pepper
Parsley


1.  Chop and dice all vegetables.

2.  Add to pot with the water and soup mix (or stock).  Bring to the boil and simmer until vegies are tender.

3.  Add chopped Parsley and season to taste.

Serves ??   A large family!


This recipe was sent in from Terri (mum to 6).  Thank you Terri.

THAI COCONUT SOUP

1L Vegetable Stock

1 tbl Lemongrass, sliced

1 tbl Galangal (or Ginger), sliced

1 clove Garlic, crushed

3 fresh Red Thai Chillies, deseeded and sliced

4 Kaffir Lime Leaves, shredded

1/4 tsp Ground Turmeric

2 cups Coconut Milk

1 tbl Fish Sauce (optional)

2 Spring Onions, chopped finely

2 tbl fresh Lime Juice 

1 tbl fresh Coriander Leaves, chopped

1.  Heat stock in a large saucepan.

2.  Add Lemongrass, Galangal, Garlic, Chillies, Lime Leaves and Turmeric.

3.  Simmer for 10 - 15 minutes until fragrant.

4. Stir in Coconut Milk and Fish Sauce (optional).  Bring to the boil and simmer, uncovered for about 20 minutes or until soup has reduced slightly.

5.  Just before serving, stir in the Spring Onions, Lime Juice and Coriander.

Serves 4 - 6 

This classic Thai recipe was sent in from Elaine..  Thankyou Elaine.

Corn Chowder

1 Tbl Extra Virgin Olive Oil
1 Onion, diced
2 cloves Garlic, crushed
2 stalks Celery, diced
1 Carrot, diced
1 Potato, peeled and diced
1 sml Sweet Potato, peeled and diced
6 cobs Sweetcorn cooked, and kernels removed
5 cups Vegetable Stock
1/2 tsp Chilli Flakes (optional)
Salt and Pepper to taste
Chopped Fresh Parsley to garnish


1.  Saute onion and garlic in the oil for 5 minutes.

2.  Add celery, carrot, potato and sweet potato and saute for a further 5 minutes.

3.  Add the corn kernels, stock and chilli to the pan.

4.  Bring soup to the boil, then simmer for 20 minutes or until the vegetables are soft.

5.  Puree soup in the blender to the desired consistency.  Season to taste.

6.  Serve garnished with chopped parsley.

Serves 4-6

This is a great Winter Warmer soup.  Very satisfying!!
 

Spinach and Walnut Soup

1 Tbl Butter
1 Onion, finely chopped
2 stalks Celery, finely chopped
2 Potatoes, peeled and thinly sliced
3 cups Vegetable Stock
1 Lge bunch Spinach, stalks removed and leaves shredded
Ground Nutmeg
Salt & Pepper to taste
1/2 cup Raw Walnuts, chopped
1/4 cup Raw Cream


1.  Melt butter in a large saucepan.

2.  Add onion, celery and potatoes and cook for 3-4 minutes.

3.  Add the stock and bring to the boil.

4.  Simmer for 20 minutes or until the potato is tender.

5.  Add the spinach leaves and cook for a further 2-3 minutes.

6.  Remove from the heat and cool slightly.  Season to taste.

7.  Transfer soup to blender and puree until smooth.

8.  Return to the pan and gently reheat, adding chopped walnuts and cream.

9.  Serve immediately and garnish with walnut halves.

Serves 4-6


I can't wait to try this one out!!  I think it will be lovely accompanied by a Greek Salad and Parmesan Toast!

What do you think??

My Mum's CREAMY TOMATO SOUP

1 Tbl Butter

1 Onion, finely chopped

2 (or more) cloves of Garlic, crushed

1 Potato, peeled and thinly sliced

500g Tomatoes, roughly chopped

1 Bay Leaf

2 Tbl Tomato Paste

4 Cups Vegetable Stock

Salt and Pepper to Taste

1/2 Cup of Cream

1 Tbl Fresh Parsley, finely chopped

1.  In a large saucepan, melt butter and add onion and garlic.  Cook over a gentle heat until soft.

2.  Add potato, tomatoes, bay leaf, tomato paste and stock.  Bring to the boil and simmer, covered, for about 20 minutes until potato is soft.

3.  Blend soup ingredients until smooth.  Return to the saucepan and gently reheat.  Stir in the cream.

4.  Ladle finished soup into serving bowls and garnish with chopped parsley.

Serves 4-6

Thanks Mum.. Love You!

TURNIP BAKE

A bit of a traditional dish with a Turnip twist...
 
1 lge Turnip, cubed
2 tbl Butter
2 tbl Raw Milk/Cream
Pinch Grated Nutmeg
Salt and Pepper to taste
2 x Eggs, beaten
1/4 cup Breadcrumbs (can use Rice Crumbs)
2 tbl Butter, melted


1.  Cook turnip in boiling water or steam until soft.  Mash with butter and milk/cream.  

2.  Mix through seasonings and beaten eggs.

3.  Turn into a well greased baking dish and top with combined crumbs and melted butter.

4.  Bake for 25 minutes at 180 C or until golden brown on top.

Delish!

TURNIP AND KALE SOUP

2 tbls Butter
4 x Turnips, chopped
3 Potatoes, chopped
3 x Leeks, chopped
1 x Bunch Kale, chopped
2 x Cloves of Garlic, crushed
6 cups Filtered Water
1/2 cup Raw Milk
Sprig of Thyme
Salt to taste

1.  Melt butter in a large saucepan.  Add turnips, potatoes, leeks, kale and garlic.  Fry gently for 2 minutes.

2.  Add water to the pot.  Stir and bring to the boil.  Simmer for at least 1/2 hour.

3.  Once potatoes have softened.. remove from heat and blend well in a food processor or blender.  

4.  Return to pot and stir over a low heat.  Add milk, herbs and salt to taste.  Stir to combine.

5.  Serve immediately with homemade crusty bread!

"THE GIANT TURNIP"

Remember that story.. "The Giant Turnip"? The one how the old man plants a turnip seed and it grows to be so enormous that it is too big for him to harvest on his own?? He calls to his wife who holds him tightly. Together they heave and strain to pull the gigantic vegetable out of the ground. Unfortunately, their combined strength is not enough. So the old lady calls to her son and the three of them together try, again with no success. The story continues, calling for more and more family and then eventually to their farm animal friends. By the end of the story, there is a long line of helpers and it is only when the smallest of them all, the mouse, joins the line that the turnip is finally pulled. Hoorah!! Together they share the feast!!

I loved that story as a child and it still conjours up wonderful meaning to me.

I believe it paints a picture of community spirit. Joining hands for the good of all. Sharing in the rewards, the fruits of our labour.

It also reminds me that even the tiniest of creatures have an important role to play in the cycle of life. Without them, there would be no gardens, no vegetables, no fruits to harvest. We need to be thankful for the little creatures of Earth by not poisoning their environment or destroying them with insecticides :)

Companion planting and natural "pest" deterrents are a much kinder, more economical and ultimately more successful way of gardening. There are many great books and sites on the internet that share a wealth of information on organic gardening.

A favourite Australian author of mine is Jackie French. Jackie has extensive knowledge and experience in natural, organic gardening. I love her writing style and sense of humour. Always a wonderful read. You can find a list of her gardening books here http://www.jackiefrench.com/gardenbooks.html

Share "The Giant Turnip" tale with your children. It will bring them much joy and will also deliver the subtle messages of community, selflessness, gratitude and respect. Afterwards, you may like to play in the kitchen together and cook up some yummy recipes using turnips as an ingredient.

I promise to post some soon, but for now.. baby wakes x

RAW KOHLRABI AND APPLE SLAW

During my online travels I have come across many salads that call for the amalgamation of Kohlrabi and Apple. Curious to see if these two flavours would work well together, I got to blending. The end result.. a light, crunchy, flavoursome dish. Served as an accompaniment to a main meal or equally appetizing on its own. Enjoy!

2 x Green Kohlrabi, peeled and julienned
4 x Red Apples, grated
2 x Celery Sticks, finely sliced
100g Flaked Almonds

Dressing
1/4 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground turmeric
2 tbl xtra virgin olive oil
1 tbl raw Apple Cider vinegar
1 tbl Lemon Juice
pinch himalayan salt
1/2 cup organic mayonnaise/soy mayonnaise (optional - less crunchy :D)

1. Add salad ingredients to a bowl.

2. Mix dressing ingredients well together and pour over salad.

3. Stir gently to combine.

4. Garnish with a few more almonds and coriander leaves.

KOHLRABI

A German word meaning.. Kohl - Cabbage : Rabi - Turnip.

Not a common vegetable and one that is very much underestimated. It looks like it should be a root vegetable with it's bulbous nature but it is actually a member of the cruciferous family (cabbages).

Similar in taste to a turnip though milder and sweeter, Kohlrabi is very high in Vitamin C, particularly if eaten raw. It has good amounts of Magnesium and Phosphorus too which both aid in the absorption of Calcium.

I have seen recipes that Chop, Roast, Mash, Grate, Bake & Steam so it seems that the culinary uses of this vegetable are endless.

Right.. time to start experimenting! :)

ROASTED KOHLRABI AND FETA SALAD

2 Kohlrabi Bulbs, peeled and chopped into chunks
Olive Oil
Celtic Sea Salt
1 Pear, sliced
1 Avocado, sliced
100g Feta Cheese
100g Mesculin Salad Leaves
Mint Leaves

Dressing
50g Medjool Dates, chopped
1 tbl Raw Honey
2 tbl Balsamic Vinegar
2 tbl Olive Oil

1. Toss Kohlrabi in Olive Oil, sprinkle with Celtic Sea Salt and roast in a preheated, hot oven for 15-20mins.

2. Place Mesculin Leaves onto a serving plate and top with Kohlrabi, Pear, Avocado and crumbled Feta Cheese.

3. Mix dressing well and pour over salad. Garnish with Mint Leaves.


This is one of my favourite salads at the moment. Enjoy!

FIG SMOOTHIE

Figs are in season at the moment and fresh, organic figs are sublime. High in protein, these little beauties are deliciously combined with almond milk and maca-root powder for a high energy meal in a glass - Perfect for Breakfast.

6 ripe figs
1 ripe banana, peeled
1/2 cup almond milk (see earlier post - 13 April 09)
1 vanilla bean/1 tsp vanilla extract
1 tsp maca-root powder
1 tsp cinnamon
1 tsp cacao (optional)

Blend all ingredients together.

Serves 1

CLEANSING JUICE

Juice the following, alternating the ingredients as you go...

2 apples
2 stalks of celery
2 handfuls of spinach
1 lemon, peeled
2 cm ginger root
handful of wheatgrass

Serves 1

This juice will help rid the body of toxins and when taken in the morning will kick start your day!

SALAD WITH CARROT & GINGER DRESSING

Summer Detox Recipe
Serves 1

For Salad :
Lettuce, roughly cut
1/4 Salad Onion, thinly sliced
1/4 Avocado, diced

For Dressing:
1 lge carrot, peeled & roughly chopped
1 lge shallot, peeled & roughly chopped
2 tbl roughly chopped fresh ginger
1 tbl sweet white miso (or Brags liquid)
2 tbl rice wine vinegar
1 tbl roasted sesame seed oil
1/4 cup grapeseed/olive oil
2 tbl water

Pulse the carrot, shallot and ginger in a blender until finely chopped. Scrape down the sides, add the miso/Brags, vinegar and sesame seed oil and whiz together. While the blender is going, slowly drizzle in the grapeseed/olive oil and the water.

Combine the lettuce, onion and avocado in a bowl, drizzle with plenty of dressing and serve.

Recipe found on www.goop.com

QUICK TO COOK - QUINOA

Quinoa (kin-wa) - a grain from the Andes Mountains in South America is gaining popularity all over the world for its versatility, ease of preparation and super high protein content.

Traditionally, The Incas cultivated this ancient grain, along with corn and potatoes, as a staple food for their people.

We love it's lightness and sweet, nutty flavour and have welcomed it lovingly into our home.

Quinoa is a complete protein, is easily digested and a rich, balanced source of nutrients. Try some today.