Hello there !!
Here we are with another year come around. I have to say, after the trials of 2017 (shared it seems, by just about everybody else) I’m quite happy about it. A wonderful chance to wipe the slate clean, reset ourselves and head of in the direction of where we want to go. For me ? I want a less crazy, let me live and eat a little more simply and more seasonally. And this is the vein in which we are starting out…..
If you happen to live in Australia, then you are almost bound to be over run with zucchini. Tis the season.They grow and double in size overnight, they are prolific, and they’re cheap (because there are so many of them!) and if you turn your back on them, they will take over. They are something I can grow, but also my little market garden stall is almost giving them away. Now beyond Zucchini Fritters (Wholefood for Children), Zucchini and Sultana Loaf (Wholefood for Children), stuffed zucchini and the ever brilliant Zucchini Slice (made famous by the Australian Womens Weekly, but to which I add heaps of other veggies), this bake is a super simple (meaning crazy easy and oh so quick) and wildly delicious option.If you are into raw zucchini noodles, then now is the time and place (not in the dead of winter) – now is their time to shine and zoodle like there’s no tomorrow. But, back to our bake… it’s a mish – mash of two things – Mum’s tomato pie (tomato, onion, breadcrumbs, dot butter on top) that we always had in summer with a roast, and the classic Tian of summer vegetables.
But, in truth the whole dish started when I discovered that the red onions I’d planted, and thought were not a great success, apparently got it all together and became big fat bulbs of oniony goodness. I also had a glut of tomatoes courtesy of my niece, and said zucchinis. When I cut into those onions, oh my they were just begging for a bit of heat so those sugars could caramelise up and become something quite stupendous.
So before I get to the recipe, there is one super important thing that makes the world of difference. The dish. A tian (a bit like a gratin) is all about the dish. It needs to be shallow – and classically shapes outward (this helps the juices reduce and become oh so good) you can see that clearly in the dish I used. But you need something that is going to get hot. I mean really hot. My preference is for cast iron, and failing that enamel coasted tin. What this does is caramelise the vegetables and the juices along the edges, which totally changes the flavour. So in a few words, if you can – shallow, sides flanging outwards, enamel coated tin or cast iron.
This would make a brilliant lunch with a green salad and some good cheese (goat preferably) if desired. Or perhaps a wonderful bean salad. It makes a great partner for a meat or fish main too. It begs for a glass of great reddish wine. It is totally not averse to pesto (Coming Home to Eat or Wholefood for Children), or a tapenade (I would suggest the Arame Tapenade from Wholefood From the Ground Up) – all in all it is a plant focused winner and workhorse. I hope you love it as much as I do….
I wish you a wonderful 2018, filled with good things, and if trials come along the fortitude and ability to bear them, quiet moments filled with calm and satisfaction. May there also be much joy and deliciousness at your table and in your life.
Until next time… x Jude
PS….Seasonality and what to cook with all that produce is a big theme for me this year, and a focus of my newsletter. If you’d like to join me there, I’d love to share it with you…. you can SUBSCRIBE HERE.
All these gorgeous photos ©Harriet Harcourt
I know, it’s been ages since I’ve been here – it’s been a busy time teaching, getting my back pergola in and working on the on-line classes that will be launching around mid June. I am so excited about both things – the pergola because this means I can now sort out the paving, which means I can then get the garden started. I have so missed having a back garden, where I can grown even a handful of vegetables, so getting the garden in is the plan for over winter. I can see this is a bit of a metaphor for my own self too – a new garden to be planted with seeds and a new path to travel. On -line classes represent this new path for me and I can see that this will free me up to be able to far better respond to your needs. You already invite me into your homes, honour me by making me a part of your lives as you cook and eat from my books. But there is only so much you can say and show in a book (so much is edited out), and oh my I do have a lot to say to you and show you ! All to help you understand the WHY something is good, the WHAT and then the HOW to use it, so you get to nourish yourself and those you love in the easiest possible (and most delicious) ways.
Where I have been though, is letting my newsletter subscribers in on what I’m buying and eating each month – seasonality of ingredients is a huge issue, and so often the best place to start when we are working out what to eat. I’ve noticed though that so many people no longer know what actually is in season, and thought this might be a bit of a guide. Lots of other good things go on in my newsletters (recipes, first in line for events, classes, discounts, treats) and if you would like to stay connected with what’s happening more often, I’d love to welcome you to our community. All you need to do is go HERE. And, I’m more than happy if you’d like to shoot me an email and tell me how I can help you, what is it that you are struggling with ? I’m easy to reach email@example.com
But I’m here today with a recipe I hope you will love. That’s just my photo there – I’ve missed having the lovely Harriet Harcourt here taking her gorgeous photo’s but I think it shows the muesli bar off quite well.
This bar was the result of our CONVERSION CLASS – taking a recipe and converting it to the individual restrictions. The brief for this was ‘please make me a yummy gluten free, dairy free, egg free, muesli bar’. All good conversions start generally with a cup of tea and a good think. These are the points I thought about:
- First up – flavour. Gluten free quinoa and amaranth flakes are very strongly flavoured, so how do we tone that down? I have been an admirer of the Tahini,Orange and Coconut gluten free muesli by my good friend Emma Galloway – seriously, she had me at the word tahini. So what if we really went tahini, orange, date, cardamon – this would go a long way to balancing out those strong quinoa / amaranth flavours.
- Secondly – texture. I felt the bar needed a bit of chew, to be somewhere along the line of a muesli bar and that classic Womens Weekly Oat and Sultana Slice. A bit of chew would allow the eater to also fully experience the dates and dried fruit. Brown Rice Syrup is a perfect candidate for this, giving a lovely crisp exterior but chewy interior. ( I have a huge preference for the Spiral brand – this is a wholesome product, far superior to the many highly refined ones on the market). The honey adds a bit more depth of flavour and sweetness, with a lovely chew also. You will also note the 1/4 cup true arrowroot – this was to help break up the quinoa and amaranth flakes with a bit of chew – it would also help to bind the bar together.
I hope you enjoy it….. I’m sorry it’s not standardised into gm/ or straight cups, but I feel pretty confident it will work !
And Easter ? This glorious time of descending and cooling energy in the Southern Hemisphere and the welcoming of the light and sun in the Northern Hemisphere ? Here are a couple of old blog posts (so not great photo’s but trust me, great food)…..
Wishing you a blessed, peaceful Easter….
This is an old recipe, from Wholefood For Family (Coming Home to Eat), but one of my favourites. I thought it time to bring it out again – it’s super quick, vegetarian, gluten and dairy free but mostly, it’s delicious. This isn’t going to be a long blog, I’m just back at home for a week after 3 weeks on the east coast launching my new book (Wholefood From The Ground Up + classes, and I’m heading back east next week for another round. So a quick delicious meal is just what the doctor ordered, with the citrus highlights brightening up a cold winter day. Give it a try, I know you will love it. All these beautiful photos are ©Harriet Harcourt
Tempeh is one of the best ways to have soy – fermentation delivers many benefits to the soy bean, making it much more digestible. It’s also delicious. And, if you are just a bit wary of soy, both my favourite brands (below) do alternative legume tempeh options. Just a couple of things in regards to tempeh. If possible buy your tempeh uncooked… this will be softer and thicker and you may well need to cut it into half to make it thinner – this is my favourite brand but it has limited availability around Australia. In Western Australia I like this brand, when i can get it. When you look at both of these products, you can see the thick white mycellium (that white fuzz that you can see) and the obvious thickness of the tempeh itself … it may be once you fry them, you may need more sauce as this kind of tempeh will absorb it. Cooked tempeh doesn’t have such an obvious mycellium (in West Australia if I can’t get the ones above, I buy the Tally Ho. And be choosy about your brand..some are shocking (Nutrasoy is one such example). The recipe below has been made with the biodynamic Tally Ho natural tempeh.
Fry your tempeh – I like coconut oil for this.
When golden, pour in the sauce
Oops, I forgot to put the ginger juice in the sauce, so I’m doing it straight into the pan
Cook until it’s a thick syrup, glazing the tempeh
How good does that look ?? !!!!
I served it with brown rice, bok choy and coriander…
OOh and a little reminder that I’m back in Brisbane for my 4 day flagship program Wholefood From The Ground Up next week (15th, 16th, 17th and 18th July) and on the Sunshine Coast for Launch and classes Meals For Everyday and Surviving the Busy Days 22nd, 23 and 24th July… there are a few spots left in all, just email me for further details if you’re interested – firstname.lastname@example.org ( I also have events coming up at Wray Organics, Avid Reader and Riverbend Books – I will be posting these on the events page of the website. I’d love to see you there… x Jude
This recipe is a bit of an out take from my new book WHOLEFOOD From the Ground Up (which I can excitedly say, is out 1st June). It was one of the very first recipes I toyed with and it evolved on to become something else, but I wanted to see it come to realization. I do love a nice, deeply flavoured and toothsome vegetarian pattie (too many are just mushy) to put in a burger, or just as happy without. This pattie follows the path of one of my favourite principles – try and be prepared for the week, cook a pot of grain (in this case hulled millet) and cook a pot of legumes (in this case green lentils), to use in any number of ways – but here, as the smoky beetroot burger. I’m writing this up for the Easter break as I think it would make a perfect lunch, or dinner over this most wonderful break.
There are a few things I need to tell you about this recipe. These are really quite quick to throw together, especially if you have lentils already cooked. I would suggest you cook the millet (and make extra if you would like for another use) just before you need it – the warmth will make it a little stickier, which is helpful here (you will have a little left over, but it’s far easier to get the liquid ratio perfect with 1/2 cup millet, so use it for a stuffing, or a salad !). Also, the lentils need to be well cooked – once drained, it will help the whole sticking together thing if they are mashed just a little bit. In the end however, they will stay together, no matter how unlikely you think that will be – the 2 eggs will do the trick. I also absolutely recommend that you soak your millet and lentils (this will make them more digestible), but if you forget or run out of time, cooking them in a bone stock such as chicken will buffer any nutrient losses, and make digestion just that bit easier. Also – the smoked paprika. I can tell you that all smoked paprika’s are not equal. Many of them can be quite bitter, especially when you have to add a fair bit to get a good smoky flavour. I use one that is a dulce (sweet) smoked paprika, and in Perth, Western Australia this is the brand I use. And a word in regards to the miso – both shiro (white) or chickpea are fine, and in Australia I have a preference for this brand (though, to be fair it is only available in limited places, and only on the east coast), otherwise this brand.
I’ve served it here with great organic, wood fired sourdough that has been grilled, avocado, and homemade sweet chilli and sultana sauce. The greens you see there are the beetroot greens, but take note beetroot (especially the greens) are a high oxalic acid food. Heat breaks down oxalates, so I have cooked them gently in a little ghee – this way you will get all their goodies. Pile it all on the bread, slather it and it’s a hearty and delicious meal. A bit of goat curd would not go astray. And, finally if you are after a cake for the (hopefully) cooler Autumn weather over easter, can I suggest this Walnut and Yoghurt Cake. It’s an old post, so not brilliant photos, but I can guarantee, the cake is very good.
Wishing you all a restful, safe and heartfelt Easter… x jude
All photography ©Harriet Harcourt
Hello !!! Are you as busy as I am right now, finishing off jobs before Christmas (for me that is putting the new book to bed – going through last pages, checking it twice – and getting my new online tax system finished, making sure my builders are going to get the roof on my new house before Christmas to avoid delays in the new year, thank you notes)….. ? I’ve tidied up the blog a bit (but really it needs a lot more tidying up – as does my garden) and have rounded up some recipes that are 1) Christmas and 2) are great for this time of the year. Please bear in mind, some of these recipes are old (but not bad) and have not imported into the new website beautifully – and, I’m a bit better photographer than before (not a lot, but a bit!) They are still favourites.. especially the puff pastry. I’ll have a new post up next week for a easy, dairy + gluten free + vegan dessert – one of my favourites.
Till then… x jude
I’ve just arrived back home after nearly 5 weeks away on the east coast of Australia, teaching and I think a pot of simple beans are in order. This post on beans began some weeks ago, but is ending up somewhat differently to what I envisaged. It was to be a discussion on cooking beans, but now – well it’s more about being, how grounding a simple meal of beans can be and how they can remind you that simple is sometimes all we need. This is happening a lot for me lately – you will see it also reflected in the new book (due June, 2016) – elemental flavours, simple wholegrains and legumes, fundamental animal foods, simple vegetables, simple fruits – foods that are local, seasonal, ripe, and grown in great soil with great ethics. It’s the elemental that gets me, and it’s this elementality (yes it’s my made up word) that is the key. It connects you immediately to what is real and true, and what really matters in life – it takes us into our core, our heart and soul. I have been privileged in classes – especially the 4 day intensives – to see that when simple, good, organic and/or biodynamic food is around (and a lot of it) and when people are supported, something exceptional happens – they cry, they open, they connect to each other and to themselves. It is never ever just about the food, it’s always about the energy that food carries and the context in which we eat it. And good, real food ? Well that’s mighty powerful stuff, and it seems the simpler it is, the more powerful it is. There’s a lot of crazy food out there right now, and whilst it might suit the latest fad, or marketing campaign it doesn’t seem to suit many humans, or nourish on that deeper level.
But, sometimes we do have to know how to prepare that food, how to make it optimally digestible for our human tummies, especially that grounding bowl of simple beans. Beans are part of the legume family, and require a bit of attention. First up, a bit about how they grow – they are ridiculously easy to grow. In Australia, I often find organic beans impossible to cook properly (they are really old, and | or they are heat treated for entrance to Australia and thus never cook), so I try and grow what I can. This year I’ve added the Christmas Lima Bean and Bean Frost to my repertoire of Borlotti, they are easily available online from Diggers, or some wonderful person may share a seed with you (Belinda Jeffrey shared her Christmas Lima with me). But if you live in the U.S you will easily be able to access the glorious Rancho Gordo beans, which offer a huge range of young, heirloom beans.
I know you may have heard that you need to soak your beans, but when you look at the picture above you can see that when they are fresh of the bush, how moist they are (you can also see how lush the pod is, and how bright the colour when fresh, too). They don’t need soaking, as those sugars have not yet begun to convert to very long chain carbohydrates that are hard for us to digest. Once they begin to dry though, you will need to soak them. In lots of water to cover them by about 10cm, and for Borlotti, Frost and Christmas Lima, you will need to add an alkali – many people use a pinch of baking soda, but I prefer Kombu sea vegetable, with contributes minerals, and has a special enzyme that helps to break those long sugars down. A 2cm piece is plenty for 1/2 cup of beans, which when cooked will give you around 1 1/4 cups cooked beans. Leave the beans to soak for 12 – 24 hours in a warm place. Warmth is important as it will help encourage lacto fermentation, which will also help to make the bean more digestible, and help with getting rid of anti nutrients such as phytic acid. Then drain and rinse, add to a pot with fresh water or stock with the soaking kombu, or use a fresh piece. Using a bone stock will help to make them even more digestible. Cook until they are done. The time they take depends on how old they are – beans under 1 year tend to cook from 45 – 1 hour | older – around 1 – 2 hours |older still – much longer, around 2 1/2 – 3 hours. If they are not cooked by then, they most likely never will. They are ready when gentle pressure yields a creamy centre – no pebbly bits. Pebbly bits are not digestible. I hear you saying ‘but where can I get kombu, as it’s not available in Australia?’ Kombu has been banned in Australia due to high iodine levels (crazy as we are a low iodine country, but go figure) – I buy mine online here, but you can also use Wakame which is freely available, it’s good, but it’s not quite as effective. (just a caveat about kombu, it’s great, but use it in small amounts, don’t go nuts with it).
Even though the weather is warming up, I hope you find time for this simple pot of beans in a cooler moment. But, you could always simply cook them as I have just described and use them to add to a salad with a delicious dressing. It was so wonderful to meet you all people in classes, thank you for enriching my life. I’ll be back with some Christmas treats shortly…. x Jude
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