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.

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!

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.

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!

Quinoa and Pine Nut Pesto Salad

Serves 4

1 cup red quinoa
2 cups filtered water
2 tbl fresh lemon juice
1 bunch coriander, finely chopped
1 sml red salad onion, finely chopped
2 tbl olive oil
pinch celtic sea salt
4 tbl pine nut pesto (see below)

For the Pesto..

1/2 cup pine nuts
1/2 cup linseeds
1 cup rocket leaves
1 cup coriander, chopped
1 clove garlic, crushed
3 tbl fresh lemon juice
1 red capsicum, chopped
pinch celtic sea salt

Boil water and add quinoa. Simmer and cover for 15 - 20 minutes or until water has absorbed.

Remove from heat and let stand, covered for 10 minutes.

Transfer to a large salad bowl and toss through remaining salad ingredients.

Special Note: Pesto will keep for up to 3 days in the refrigerator. Use as a dip with your favourite crackers.

Quinoa Kitchari

Serves 2

2 cups filtered water
1 cup red quinoa
1/2 cup cooked brown lentils
1/4 cup pea sprouts
2 tsp chopped coriander
1 tbl flaxseed oil
1/4 tsp himalayan salt
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp fennel seeds
good pinch of tumeric, cinnamon and cayenne
your favourite steamed vegies

Boil water in a medium saucepan. Add the quinoa, reduce heat, cover and simmer for 20 minutes or until the water has absorbed.

Transfer to a large bowl and add all other ingredients. Mix well.

Plate up and top with your favourite steamed vegies.

Spicy Quinoa & Chickpea Salad

1 cup quinoa
2 cups filtered water
1 tbl extra virgin olive oil
1 medium onion, finely diced
1 sml red capsicum, finely diced
1 can of organic chickpeas
1/3 cup unsalted peanuts (or cashews)
1 tsp tumeric
1 tsp cumin
1 tsp coriander
1 tsp cinnamon
pinch cayenne pepper
1/3 cup dates, chopped
1 tsp fresh ginger, grated
1 tsp dulse flakes (or vegie stock powder)
juice of 1/2 an orange
1 sml head of broccoli, chopped into sml florets
1 sml bunch fresh coriander, chopped

Place quinoa and water into a medium saucepan. Bring to the boil and cook for 10 minutes.

Turn off the heat. Cover and leave sit to absorb the water.

Meanwhile....

Heat oil and gently fry onion, capsicum, chickpeas, peanuts and spices for a few minutes, stirring constantly.

Add the dates, ginger, dulse flakes and juice.

Cook on medium heat until flavoursome, then simmer for 5 more minutes.

Add the cooked quinoa and broccoli florets. Stir through to complete the dish.

Serve in individual bowls, garnished with fresh coriander leaves.

Red Quinoa Salad

1 cup red quinoa
2 cups filtered water
1 cup broccoli florets, finely chopped
4 spring onions, finely sliced
1 sml bunch of coriander, finely chopped
3 sprigs of mint, finely chopped
1/2 cup pine nuts
1/2 cup pecan nuts, chopped
1 lemon, squeezed
2 tbl tamari
olive oil
parsley to garnish

Bring water to the boil and add quinoa. Simmer covered for 15 minutes or until the water has absorbed.

Lightly toast the nuts in a small frypan. Add to the cooked quinoa with all the other ingredients. Stir to combine.

Place in individual bowls and garnish with parsley.

Quinoa Pilaff with Dried Fruit & Nuts

Serves 4

1 tbl olive oil
1 onion, finely diced
1 stick of celery, finely diced
1 cup quinoa, rinsed thoroughly
2 cups vegetable stock
1/4 cup currants
1/4 cup apricots, diced
1/4 cup fresh parsley, finely chopped
1 handful of toasted pinenuts
salt & pepper to taste

Heat the oil in a large saucepan and saute onion and celery over medium heat.

Stir in the quinoa and cook, stirring for 1 minute.

Stir in the stock, currants and apricots. Bring to the boil.

Reduce heat, cover and simmer slowly for 20 minutes or until liquid has absorbed.

Stir through the parsley and season with salt and pepper to taste.

Raw Organic Cacao Products

Versatile, Raw, Healthy and Delicious - Cacao can be used in many of your favourite recipes for that delicious chocolate taste and also to add important vitamins and minerals to your diet.

Cacao - literally "Food of the Gods" is packed full of goodness, being a powerful source of phytonutrients, beta-carotene, aminos, protein, omega 3, calcium, zinc, iron, copper, sulfur, potassium and chromium. On top of all that it is possibly the best food source of magnesium there is, giving it high status in relieving stress and tight muscles.

Though beneficial to everyone, Cacao is considered the new woman's "best friend".

Organic cacao products are not stripped of their high nutritional content and are free from all the toxic chemicals found in conventional cocoa. Even more reason to kick back and savour your favourite chocolate recipes. Enjoy!

Choc Vegan Fudge

1 cup LSA
2 cup raw Tahini
2 cups sultanas (soaked for 8 hours, then drained)
1/4 cup raw cacao powder
1/4 cup agave syrup
1 tsp ground cinnamon
1 tsp ground cloves


Using a Vital Max or similiar juicer, process the tahini and the sultanas to make a paste. (Use the puree attachment).

Process the remaining ingredients in a food processor. Remove and add to a large bowl with the tahini paste. Stir together and press out into a square pan.

Refrigerate for 5 minutes.

Cut and serve. Mmmm..

Raw Cacao Power Punch Smoothie

Serves 2


1 cup raw almonds, soaked
3 cups filtered water

6 tbl raw cacao powder
3 tbl LSA
1 tbl pure coconut oil
3 tbl maca powder
1/4 cup agave syrup
pinch of nutmeg, cinnamon and cayenne
1 ripe banana


To make Almond Milk

Pulse almonds until just fine. Add water and process further until milk forms. Use as is or strain through a fine sieve. For an even smoother consistency, strain through cheesecloth, squeeze and drain. (Use pulp in other recipes).

Pour milk into blender. Add other ingredients and blend until well combined.

Drink immediately.

NB: Rice or soymilk may be substituted for the Almond milk.

Raw Chocolate Sauce

This simple sauce is divine served as a dipping sauce for fruit, breads or biscuits. It is also delicious drizzled over raw icecream and desserts. Enjoy!


1 cup pure coconut oil
1 cup maple syrup/agave syrup
1/2 cup raw cacao powder


Blend all ingredients in a food processor until smooth.

Too Good Choc Chip Cookies

Preheat oven to 180 C
Prepare oven tray


3 large bananas, mashed
1 tsp pure vanilla extract
1/4 cup pure coconut oil
2 cups gluten free oats
2/3 cup almond meal
1/3 cup finely shredded coconut
1/2 tsp cinnamon
1/2 tsp celtic sea salt
1 tsp gluten free baking powder
3/4 cup raw cacao nibs


Combine bananas, vanilla and coconut oil into a large bowl. Mix well.

Add all other ingredients and stir gently until well combined.

Take portions of the mixture, roll into balls and place onto prepared tray. Press cookie slightly if desired.

Bake for 12-14 mins on the top rack of the oven and allow to cool for a few minutes on the tray before removing.

A delicious, healthy snack loved by all the family.