Where does your food come from?

Sourcing Real Food
When we sit down to enjoy a delicious meal with family or friends, it is made even more special if we know exactly where that food has come from, and all the better if we have met the producers. If you can't travel the countryside yourself to meet and greet the local producers, then it is great to find a company who has done all the hard work for you. That is why we LOVE the source real food store.

The source real food store offer real food sourced regionally, organically, seasonally and also offer a range of sustainable international foods. They buy direct from producers whenever possible. The Source team are heavily involved in the SLOW FOOD movement, and you can read more about this on their website. www.thesourcerealfoodstore.com.au There shop is located in Denmark (yes the CleanLife Teams favourite holiday spot)in Western Australian's great southern region. Don't worry if you can't make it to Denmark, you can also order online.

For the next three months we will be offering some recipes from the Source team, for CleanLife readers to try. Let us know how your cooking goes!


Yoghurt Cake With Pistachio Nuts and Summer berries

300ml Billawarra natural yoghurt
3 free range eggs
½ cup organic castor sugar
1 teaspoon vanilla bean paste
1 organic lemon rind and juice
1 tbspn organic plain flour
Organic Williams River Biodynamic Pistachio nuts roughly chopped
Ravenhill Cream and berries to serve

Oven preheated to 180C Line a square 25cm ovenproof dish with greased waxed paper and grease well
Beat egg yolks with 2/3 of sugar until pale and fluffy
Beat in vanilla and stir in yoghurt lemon rind and juice and the flour
In separate bowl whisk in egg whites antil stiff and whisk in rest of sugar, then fold into the yoghurt mixture
and turn into the prepared dish.
Place dish into a roasting pan with water half way up the sides, bake for 20mins until set , sprinkle with the
nuts and put back in oven another 20 mins until browned on top.
Serve warm or chilled with berries and cream
(From Food and cooking of AFRICA and the Middle East)



BEAN & VEGETABLE MISO SOUP

Ingredients
1 cup of white beans (dried) / (kidney beans, fava beans, pinto beans, chick peas)
400ml Water (vegetable or meat broth)
1 bay leaf
3 tbsp Spiral Olive Oil
8 cups any assorted fresh vegetables on hand:
chopped onions
sliced carrots
sliced zucchini
diced eggplant
diced string beans
diced tomatoes
peas, etc.
1 cup macaroni
Salt and pepper to taste.
Chopped parsley

Method:
Soak beans in 400ml water overnight. Do not throw out the soaking water. Add another 800ml water or
broth, bay leaf, and simmer slowly until beans are almost tender (about 3 hours).
Sauté freshly chopped vegetables in oil and add to soup.
Add macaroni, salt and pepper, and simmer about half an hour until everything is tender. Add parsley and
serve. Or let soup stand for a few hours before serving; its taste will be even fuller.

For many more recipe ideas or to purchase beautiful food products visit the website
www.thesourcerealfoodstore.com.au