Recipes of the Month

August is almost over and as usual at this time of year I am caught between the rich comfort food of winter or the fresh light meals preparing for spring and summer...
I don't know about you but I am notorious for gaining that "winter weight" I do it EVERY year, I used to hate it, but I've learned to surrender and accept my bodies natural rhythm... But late august is about the time I begin to feel inclined to lighten up again. Its not a "diet" thing ~ Just a natural shift in what my body craves and a gentle willingness to listen to her wisdom.
I truly enjoy the nurturing hibernation and slowing down of winter, the going "inward" with the cool and quiet seasons opportunities to reflect on and process the activities of the previous months heat, fire and activity ~ Readying oneself to bloom into spring with all those beautiful new seeds of growth...

So here are a few of my "in between winter and spring" recipes our family have enjoyed this month, that are both nutritious and filling - keeping those "naughty" cravings at bay.

Chickpea Flour Maple Banana Pancakes ~ Dairy, Wheat & Cane Sugar Free
These are sooo gooood, I have experimented with many "gluten free" pancake recipes, but this is my fave. I want a pancake that is fluffy, mild flavoured and flips in one go - these tick all the boxes. I could just buy the pre made "gluten free pancake" mixes or "gluten free flour" but we aren't big fansof all the nasty additives or refined sugars.

1 cup Chickpea Flour
2/3rds cup of water
2 free range eggs
1 banana
1/4 cup xylitol (Natural non sugar sweetener - available from health food stores)
1 Tblsp honey or pure maple syrup
1/2 tsp bicarb soda - aluminium free
dash of salt
coconut oil or ghee for the pan
Blend the lot (except pan butter) in the blender of food processor.
Cook.
Eat.




Flourless Jaffa Cake ~ with Choc Orange Ganash ~ Dairy, Grain, Wheat, Cane Sugar Free...

2 1/2 cups ground almonds
2 heaped Tblsp cacao powder (or cocoa if you find cacao too expensive, but keep in mind coco has no nutritional value and I don't recommend using it)
4 large free range eggs
4 medjoole dates - pitted
1/2 cup xylitol
2 Tblsp coconut nectar or maple syrup
juice of 1 orange
grated rind of 1 orange
1/3 cup sunflower or grape seed oil
pinch rock salt
1tsp bicarb soda - aluminium free.

Blend the lot in the food processer until smooth.
Preheat oven to 170 degrees
line a large cake tin (round or square) with baking paper
pour in the batter and cook for 45- 50 min.
Cool for 20 mins.
Best refrigerated for two hours, the texture improves this way, and you will have a rich moist choc cake that is pretty much guilt free ;)

Choc Cashew Ganash

1 cup cashews
Juice of half an orange
1/4 cup xylatol
1 tblsp cacao powder
2 or 3 Tblsp maple syrup or coconut nectar
1/4 cup water (or more depending on the texture you require)
A high power blender or food processor is necessary to get the texture right.
first blend the cashews, now you can add everything except the water and blend well, while slowly adding water to get your desired consistency. this dairy free ganash  tastes amazing and sets very very well once the iced cake has been refrigerated for half hour or so.



Breakfast Protein Power Smoothie ~ Dairy Free 
 Serves two

2 Tblsp Ground Chia Seeds
1 Tblsp Xylatol
2 Tbls Cacao Powder
1 Tblsp Maca Powder
1 Tblsp Mesquite Powder
handful almonds
1 banana
3 medjoole dates
1 organic egg yolk (optional)
1 tsp probiotic powder
1 can coconut cream / milk
1 cup water
6 ice cubes
Blend very well - this takes about 1 min in my thermomix so I would advise 2 mins in an average blender.

Quick Pan Quiche 
Serves 2
4 eggs

5 cherry tomato's quartered
1/2 red onion finely sliced
small chunk of greek feta diced
sprigs of parsley, basil and chives (or whatever herbs you may have handy)
ground black pepper and sea salt for seasoning.
Tblsp of ghee or butter for the pan.
Fry butter and onion until browned.
whisk eggs in a separate bowl, add herbs, tomato's, seasoning and cooked onion, stir and add back to the pan.
turn on grill to medium heat
cook on medium for about 5 mins or until the bottom and sides are cooked.
Place the frypan under the grill for a further 5 mins until the middle is cooked.
Serve with some home made mayo or nando hot sauce ;)



And last but not least, my fave recipe book of the month:
Cooking With Quinoa by Rena Patten.

You can find the book online here: http://www.amazon.com/Cooking-With-Quinoa-Rena-Patten/dp/1742570550
The recipes are fabulous and mostly Gluten, Dairy & Cane Sugar free, with a great range or recipes from entrees to desserts. I highly rate it!







The meal we had from the book last night was:
Prawn Quinoa Risotto
(my version provided is a slightly tweaked)
500 gram prawns peeled
1 brown onion diced
1 red onion diced
4 cloves garlic crushed
1 cup quinoa seeds rinsed
1/2 cup white wine
1 large can diced tomato's
2 cups hot water
1/2 cup peas
2 Tblsp chopped coriander
Black pepper and rock salt for seasoning.

Heat olive oil and fry the garlic and onion.
Add quinoa and stir, add the wine and cook until liquid has been absorbed.
stir in tomato's, seasoning and water, cover and simmer for 10 min.
Add prawns and peas, cover for another 10 mins
Stir in a tblspoon of butter or ghee, add coriander,
serve.

Enjoy the last whisper of winter & Many Spring Blessings ;)