Author Archives for Wholegrain Organics

Bircher Muesli

Sometimes the simplest things really are the best! This simple breakfast takes around 5-10 mins to prepare the night before, and is hearty, nutritious and yummy. It boasts the goodness of chia seeds, flax seeds and pumpkin seeds along with almonds, oats and coconut cream.

Chia seeds and flax seeds absorb liquid and become jelly-like, which makes the muesli wonderfully thick and creamy. They also contain plenty of fibre. Their consistency has a soothing effect on digestion which makes them great for colon health. The nuts and seeds are packed full of protein and minerals. Soaking the muesli overnight enables enzyme activity to break down phytic acid, which hinders our body’s absorption of minerals.

For breakfast on the run, just put it in a container with a lid (and don’t forget the spoon! 🙂

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Vegan Lasagne

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This has been a 100% hit with the teenagers I work with at school – who are by and large not used to vegetarian food at all. In fact some don’t like “vegetables” at all – and enjoyed this meal. The lasagne sheets are instant wholemeal lasagne, made from 100% whole durum wheat semolina.

OLYMPUS DIGITAL CAMERALeft overs keep well and also freeze well, make a big batch and enjoy it another day.  Continue reading

Broccoli, Cauliflower & Tofu Salad

This crisp and satisfying salad has been a hit at our food trailer today – sold out in one hour. The combination of crunchy (briefly blanched) broccoli and cauliflower, with tasty roast tofu cubes and crunchy toasted nuts dressed with a creamy cashew, lemon and ginger dressing is very delicious. It also fills you up, and the protein in the nuts and tofu keeps you going…OLYMPUS DIGITAL CAMERA Continue reading

Barley Risotto

This recipe was spotted in Yotam Ottolenghi’s cookbook called NOPI, visit his website www.ottolenghi.co.uk and have a look around.  I did not have the watercress so made as per the instructions below and found this a great alternative to your standard rice risotto.  Delicious, mushroomy, creamy risotto from barley, spinach and organic vegetable stock powder. As with any risotto, have extra stock on hand, keep adding until you reach the al dente texture you like in the barley.

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Roast Capsicum and Tomato Soup

Delicious, slightly curried roast capsicum & tomato soup. Hearty flavours and great colour.

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Made by kids for kids @ Youth Space, Palmerston North

Roast Capsicum & Tomato Soup with Oat Crackers and Sprouted Chickpea Hummus

Roast Capsicum & Tomato Soup with Oat Crackers and Sprouted Chickpea Hummus

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Raspberry Coconut Mousse

Hello friends, a sweet (but not too sweet) treat that looks stunning for your special occasion, but is very simple to make 🙂

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To get maximum impact you will need some nice looking glasses (not too big is good), some baby mint leaves (raid a garden) and a piping bag with a large star nozzle – this is the kind of no-fail piping, you can’t really get it wrong 🙂 Just swirl it into the glass without smearing it all over the top of the glass, and if you do just clean it off 😀

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Great fun for kids to make, and everyone to eat. Continue reading

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