Organic Wholefood Recipes
If your body is feeling a little tired after the overindulgence of the holiday season (mine certainly is!), you're in luck. Reformed Cordon Bleu Chef and Organic goddess, Susanne Wilder of Fast and Fresh has provided us with some great recipes to get us back on the straight and narrow!
IRISH ORGANIC SPELT SODA BREAD
This variation is from my 4th cookbook: Fundamentals of Fast & Fresh.
I have changed it again to make it even more wholesome with organic spelt flour and whole meal flour with the aromatic additions or cardamom, molasses and vanilla.
It’s much easier and faster to make than yeast bread, so it’s truly Fast & Fresh Cuisine style, just like the name of my business. But do remember to dine leisurely and reverentially!
Prep time: 15 minutes
Cook time: 35-40 minutes
Makes 2 loaves
2 cups organic spelt flour
1 cup each w.w. and unbleached white flour
1-2 tsp salt
2 tsp. baking soda
½ tsp Ea vanilla extract & cardamom
¼ cup organic, unsalted butter or
1 egg, lightly beaten
1 ½ cups butter milk or
1 1/4cup plain low-fat yoghurt & ½ cup H2O
¼-1/3 cup molasses opt.
1 cup currants or raisins opt.
2 tsp. Caraway seed opt.
Preheat oven to 375F. In a large mixing bowl, combine dry ingredients. In a separate bowl, stir water into yoghurt. Blend in egg or process butter into dry mixture until it resembles coarse meal.
Stir liquids into dry ingredients; blend quickly until evenly moist, but don’t overwork. Turn dough out onto a lightly floured surface. Knead 2 to 3 minutes or until smooth, adding flour as needed.
Divide dough in half. Shape each half into an 8-inch round. Place dough rounds in buttered baking dish or pan. Make an X in the top with a sharp knife about ½ inch deep into the top of each loaf. Brush top with a bit more milk.
Bake for 35-40 minutes or until golden brown. Transfer to a wire rack to cool completely before slicing. To serve, cut into wedges, split and serve with Irish organic unsalted butter.
PRIDE OF ERIN SOUP
One of the beauties of Irish cooking is their use of our often overlooked, root vegetables. The lower price and higher flavour profile make it a double winner. Any greens in combination may be blended together up and only to the limits f your imagination. Try a mix of rocket, spinach, chard, beet greens, lettuces, waterscress—you the CHEF!
In point of fact, you may as well double and freeze it for unexpected guests or another quick and easy dinner when you don’t feel like mucking around. Simply round out with a mixed baby green salad and your organic soda bread.
1-1lb (1/2 kilo) green cabbage, cored, quartered
1 tsp. EA Irish organic butter and/or Olive Oil (opt.)
1 cup EA grated scrubbed potato & carrot
1 cup EA julienne turnip, parsnip & Swede
½ cup diced red onion
½ tsp mace or nutmeg
1½ cups low-fat milk
1 cup evaporated skim milk
2 ½ cups canned low-sodium chicken stock
Opt additions: sliced scallions, steamed broccolini, chard etc
2 Tbsp. minced fresh parsley
2 Tbsp. thinly sliced chives or spring onion
2 Tbsp. freshly grated Parmesan cheese
Cut cabbage into thin shreds
Melt butter with oil and oven sauté onion until tender but not brown, approx. 4 minutes. Add 2/3-3/4th cabbage and root vegetables, stir and bake 5 minutes. Stir in mace. Alternatively, this may be done stovetop.
Meanwhile, measure and combine milk and stock in large pitcher. Remove pan from oven and gradually add ½ liquid. Cover and simmer bake until vegetables are tender, about 15 minutes. Cool slightly.
Meanwhile pour boiling water over remaining cabbage and let infuse 5-10 minutes. Drain and set aside.
Puree soup in batches in blender until smooth. Return soup to same baking dish or pour into tureen. Stir in blanched cabbage for textural crunch. Season soup to taste with salt and pepper.
Can be made one day ahead, for flavours to engage and marry.
Cover and chill.
Bring soup to simmer.
Ladle into bowls from splendid Villeroy and Boch or any tureen. Sprinkle with parsley, chives and Parmesan.
Ladle to bowls with additional garnishes as desired.
If you would like to add some Spirulina to your meals,make sure you try some of these great Spirulina recipes - the're not only delicious the're also extremely nourishing.
Spirulina Smoothie
Ingredients 1x ripe banana
1x cup of apple, orange or other favorite juice
1x teaspoon (or more) of Synergy Spirulina powder
Method Blend all ingredient together until mixed well
Spirulina Guacomole Dip
Ingredients 2 avocados, pinch cayenne pepper, Fresh lime juice to taste, 2 chopped medium tomatoes, 2 cloves crushed garlic, salt to taste, 1 teaspoon Spirulina.
Method Add all ingredients to blender and blend well. Serve with crudités or corn chips.
Spirulina gives guacamole a stunning colour.
Veggie Cocktail
Ingredients Blend 1 tablespoons spirulina in 2 cups of vegetable juice - carrot, tomato, celery, beetroot or any combination of your choice.
For extra nuttiness add rolled oats, almonds or sunflower seed.
Method Mix well in a blender. Makes 2 servings.
Happy Cooking and Eating! If you have any great nourishing recipes of your own, please BLOG us or send the recipe to info@cleanlife.com.au and we will load it to the BLOG for you.
IRISH ORGANIC SPELT SODA BREAD
This variation is from my 4th cookbook: Fundamentals of Fast & Fresh.
I have changed it again to make it even more wholesome with organic spelt flour and whole meal flour with the aromatic additions or cardamom, molasses and vanilla.
It’s much easier and faster to make than yeast bread, so it’s truly Fast & Fresh Cuisine style, just like the name of my business. But do remember to dine leisurely and reverentially!
Prep time: 15 minutes
Cook time: 35-40 minutes
Makes 2 loaves
2 cups organic spelt flour
1 cup each w.w. and unbleached white flour
1-2 tsp salt
2 tsp. baking soda
½ tsp Ea vanilla extract & cardamom
¼ cup organic, unsalted butter or
1 egg, lightly beaten
1 ½ cups butter milk or
1 1/4cup plain low-fat yoghurt & ½ cup H2O
¼-1/3 cup molasses opt.
1 cup currants or raisins opt.
2 tsp. Caraway seed opt.
Preheat oven to 375F. In a large mixing bowl, combine dry ingredients. In a separate bowl, stir water into yoghurt. Blend in egg or process butter into dry mixture until it resembles coarse meal.
Stir liquids into dry ingredients; blend quickly until evenly moist, but don’t overwork. Turn dough out onto a lightly floured surface. Knead 2 to 3 minutes or until smooth, adding flour as needed.
Divide dough in half. Shape each half into an 8-inch round. Place dough rounds in buttered baking dish or pan. Make an X in the top with a sharp knife about ½ inch deep into the top of each loaf. Brush top with a bit more milk.
Bake for 35-40 minutes or until golden brown. Transfer to a wire rack to cool completely before slicing. To serve, cut into wedges, split and serve with Irish organic unsalted butter.
PRIDE OF ERIN SOUP
One of the beauties of Irish cooking is their use of our often overlooked, root vegetables. The lower price and higher flavour profile make it a double winner. Any greens in combination may be blended together up and only to the limits f your imagination. Try a mix of rocket, spinach, chard, beet greens, lettuces, waterscress—you the CHEF!
In point of fact, you may as well double and freeze it for unexpected guests or another quick and easy dinner when you don’t feel like mucking around. Simply round out with a mixed baby green salad and your organic soda bread.
1-1lb (1/2 kilo) green cabbage, cored, quartered
1 tsp. EA Irish organic butter and/or Olive Oil (opt.)
1 cup EA grated scrubbed potato & carrot
1 cup EA julienne turnip, parsnip & Swede
½ cup diced red onion
½ tsp mace or nutmeg
1½ cups low-fat milk
1 cup evaporated skim milk
2 ½ cups canned low-sodium chicken stock
Opt additions: sliced scallions, steamed broccolini, chard etc
2 Tbsp. minced fresh parsley
2 Tbsp. thinly sliced chives or spring onion
2 Tbsp. freshly grated Parmesan cheese
Cut cabbage into thin shreds
Melt butter with oil and oven sauté onion until tender but not brown, approx. 4 minutes. Add 2/3-3/4th cabbage and root vegetables, stir and bake 5 minutes. Stir in mace. Alternatively, this may be done stovetop.
Meanwhile, measure and combine milk and stock in large pitcher. Remove pan from oven and gradually add ½ liquid. Cover and simmer bake until vegetables are tender, about 15 minutes. Cool slightly.
Meanwhile pour boiling water over remaining cabbage and let infuse 5-10 minutes. Drain and set aside.
Puree soup in batches in blender until smooth. Return soup to same baking dish or pour into tureen. Stir in blanched cabbage for textural crunch. Season soup to taste with salt and pepper.
Can be made one day ahead, for flavours to engage and marry.
Cover and chill.
Bring soup to simmer.
Ladle into bowls from splendid Villeroy and Boch or any tureen. Sprinkle with parsley, chives and Parmesan.
Ladle to bowls with additional garnishes as desired.
If you would like to add some Spirulina to your meals,make sure you try some of these great Spirulina recipes - the're not only delicious the're also extremely nourishing.
Spirulina Smoothie
Ingredients 1x ripe banana
1x cup of apple, orange or other favorite juice
1x teaspoon (or more) of Synergy Spirulina powder
Method Blend all ingredient together until mixed well
Spirulina Guacomole Dip
Ingredients 2 avocados, pinch cayenne pepper, Fresh lime juice to taste, 2 chopped medium tomatoes, 2 cloves crushed garlic, salt to taste, 1 teaspoon Spirulina.
Method Add all ingredients to blender and blend well. Serve with crudités or corn chips.
Spirulina gives guacamole a stunning colour.
Veggie Cocktail
Ingredients Blend 1 tablespoons spirulina in 2 cups of vegetable juice - carrot, tomato, celery, beetroot or any combination of your choice.
For extra nuttiness add rolled oats, almonds or sunflower seed.
Method Mix well in a blender. Makes 2 servings.
Happy Cooking and Eating! If you have any great nourishing recipes of your own, please BLOG us or send the recipe to info@cleanlife.com.au and we will load it to the BLOG for you.
posted by Gina Cacho | 12:11 AM
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