Cottage pie with Borlotti beans and Porcini mushrooms

Cottage pie is really the prefer comfort food for a drizzly rainy day. Some people think rainy days are miserable, but I love them. Its an excuse to eat warm wholesome foods and cuddly up on the couch with a movie or a good book.
 
If you thought my weekend was pretty lazy it was not! I was a busy bee giving my house a spring clean and searching for eco friendly, toxin free products for when we eventually move up stairs to our bedroom.
Finding organic chemical free organic quilt covers that were affordable and not all white was almost impossible. But I managed to find a Australian distributer for West Elm. Although not all of their Organic Cotton Quilt covers had the GOTS Standard, I did manage to find a couple with this standard on Sale!  Their postage to Brisbane is also quite reasonable and the Sale price was much cheaper then conventional sheets. 
I did try to investigate whether the Organic quilt covers without the GOTS Standard were made without chemicals. However,I could not get a definete answer from their customer service staff. This is something to investigate if you are thinking of upgrading your current bedding. 
For more information on buying organic chemical free sheets check out A Buyer’s Guide to Organic Sheets.
 
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Cottage pie with  Borlotti beans and Porcini mushrooms (gf, sf, nf)

Ingredients: 

7-8 potatoes (for mashing) (chopped)

1-2 tbsp olive oil

2 medium-large onions (chopped)

2 garlic cloves (diced)

4 spring onions (optional) (chopped)

3 tomatoes (keep whole)

1/2 cup dried porcini mushrooms (soak in 1 cup filtered water)

2 tsp dry vegetable stock

2 small carrots (chopped)

1 tbsp thyme leaves (fresh/dry)

1 tsp corn flour mixed with 1/2 cup filtered water

1 tin borlotti beans (preferably from BPA free tin or 1.5 cup cooked beans)

sea salt and black pepper to taste

1/2 cup unsweetened plant milk (I used Bonsoy)

3 tbsp nutritional yeast (optional) 

 

Method: 

1. Preheat the oven to 80 degrees.

2. Place potatoes in water and bring to a boil. I used about 1 litre filtered water to cook them in. Allow them to cook until they are soft.

3. Bring another pot to the boil, then drop the tomatoes in whole. Leave for about 30 seconds, or until the skin begins to peel back. Then immediately remove and drop into cold water. Then peel and chop.

4. Heat an oven proof skillet (or regular skillet) with olive oil. Then add onion, garlic and spring onion. Sauté until the onion starts to brown.

5. Add the porcini mushrooms and the water they were soaking in, tomatoes, carrot and vegetable stock. Bring to the boil then leave to simmer for about 10 minutes or until the carrots start to soften.

6. While the skillet is simmering add corn flour mixed with some water. If your potatoes are ready add a couple of the starchy water the potatoes were cooking in. Also you can add the borlotti beans and stir through.

7. Remove the potatoes from the pot if it is too watery. Then add 1/2 cup plant milk, sea salt, black pepper and nutritional yeast. Leave to the side till your ready to assemble the pie.

8. If you are using an oven proof skillet then simply top the vegetables with mash potatoes. If you are using a regular skillet, then place the vegetables in an over proof dish and then top with mash potatoes.

9. Back cottage pie for 20 minutes or longer to get a crispier top.

*Serves 6

*Taste great with some sauted leafy greens!

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Vegan Tuna Salad Sandwich/Sushi and Carrot Ginger Mojito

Canned tuna is one of those things that I have struggled with giving up since trying to make the change to vegan. It just has something about it that I crave. If you are one of my non vegan friends, you are probably thinking why would anyone want to give up tuna, its delicious? Well mercury toxicity and BPA toxicity are a couple of reasons that I really try to avoid any canned fish in general. Overfishing and unsustainable fishing methods is also another couple of reasons I discovered this when I blogged on this issue a while ago (The canned tuna debate).

I admit I have actually been better in recent times to avoid canned fish entirely and other seafood.  A big thing that has stopped me craving tuna is re-educating myself on the reality of the detriment it may have to my health and trying avoid toxins while I endeavour to start preparing myself to have a baby. By the way that’s still a secret! I am still in the stages of getting all my tests done and get any deficiencies sorted before we start trying. I am about to start another detox soon with guidance of my new naturopath, which I’m really excited about! Marco thinks I am the only person in the world excited about doing a detox, especially since my first detox a few years back was so difficult. However, over the last 3 and a half years I have learned a lot and my tastes have really changed. I feel more in control and equip to be able to enjoy the ride this time.

Anyway back to cooking… I tried to make a Mock Tuna Salad with tempeh a while ago. If found the texture was there, but not the fishy taste. So I tried again with chickpeas, umeboshi vinegar and nori. This time I managed to get the taste, but the texture was probably a little to fine. Besides that I much prefer this recipe and found it really versatile for making sandwiches and sushi and it passed the flavour test with Marco and Mum (who said I thought you don’t eat tuna any more).

Tuna Salad 2

Vegan Tuna (gf, sf, nf)

Ingredients:

1 tin chickpeas/ 1.25 cup cooked chickpeas

1/2 cup celery (diced)

1/2 cup onion (diced)

2 tbsp olive oil (optional, leave out for thicker consistency)

3 tsp umeboshi vinegar

3-4 tbsp vegan mayonnaise

1 tsp dijon mustard

1 tsp himalayan pink salt / sea salt

1 sheet nori (cut into 5 cm strips) / 3 tbsp crispy seaweed

Method:

1. Place chickpeas, celery, onion and olive oil into the processor. Process until the chickpeas have broken down. You may have to keep wiping down the sides with a spatula.

2. Add the remaining ingredients, except for the nori strips. Process until you are happy with the consistency

3. Add nori sheets and adjust seasoning if you need to. Then process for until the nori has been mixed through.

*Makes over 1 cup

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Vegan Tuna Salad Sandwich (gfo, sf, nf)

Ingredients:

sliced bread ( I used  toasted multigrain vienna sourdough)

2-3 tbsp vegan tuna per sandwich (recipe above)

sliced tomato

fancy lettuce/mixed lettuce

sliced bread ( I used  toasted multigrain vienna sourdough)

any other salad items

Method:

1. Spread vegan tuna on one side of the bread. Then top with salad items and other slice of bread and enjoy.

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 Vegan Tuna Salad Sushi (gf, sf, nf)

Ingredients:

1 nori sheet

3 tbsp cooked quinoa or sushi rice

2-3 tbsp vegan tuna per sandwich (recipe above)

sliced tomato

fancy lettuce/mixed lettuce

any other salad items

Method:

1. Place quinoa in the middle of the nori sheet in a line down the middle.

2. Top quinoa with vegan tuna and salad items.

3. Roll the nori into a sushi roll. Slice in half and enjoy.

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For a mid-afternoon beverage to enjoy while I watching FMTV I made this delicious juicy mocktail. Perfect for this muggy weather and to get into the spirit of detoxing.

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Carrot Ginger Mojito

Ingredients:

4 small carrots

2 apples

small knob ginger

3 cm wide round slice lemon (including skin)

mint leaves from 2 sprigs

cold sparkling water

Method:

1. Place all the ingredients except the sparkling water in a juicer.

2. Place the juice in a tall glass or large jar and top with some sparkling water and some mint leaves to serve.

*Serves 1

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48 Degrees Raw Cafe

A couple of Saturdays ago Marco and I visited a new cafe that I have been itching to try since I first heard about their opening. 48 Degrees is Brisbane’s first completely raw cafe on the Northside of Brisbane. They are situated inside Genesis Gym in Windsor. This cafe is run by two female health and wellness coaches, who also reguarly hold Raw Food Workshops. In the cafe they serve a variety of cold press juices, smoothies, organic coffee and different raw breakfasts and lunches options daily. Prefect for gym junkies and the health conscious. Although they aren’t completely organic they do follow the EWG Shoppers guide for the Clean 15 and Dirty Dozen to limit pesticide exposure in their food and drinks.

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Since 48 Degrees is know for their smoothies we just had to try one. I ordered the Superfoods Smoothie, which had YOR Supergreens, chia seeds, cacao, goji berries, hemp seeds, dates, cinnamon, maca and banana. Marco ordered the Go Green Smoothie with had avocado, banana, kale, lemon, almond milk, baby spinach, YOR Supergreens and dates. Both were really delcious and pretty filling for the small size.

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For brunch we orderd the Raw Buckwheat Cacao Pancakes and the Raw Sushi with Parnip Rice. Even though I wanted the sweeter breakfast I found myself enjoying the sushi more and Marco prefered the pancakes. They were both beautifully presented, but I think considering the price the sushi probably needed a side.

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All in all I was please with my experience at 48 Degrees. Although Marco has really embraced his new lifestyle diet that I impose on him, raw wasn’t so much his thing. But hopefully I will be able to visit this raw cafe again with our without him.

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Other recent news is that a few weeks ago I won a large organic box from Home Fresh Organics. I was so please with the quality, quantity, variety, price and convenience that I have been ordering a box every week since. Best part is that you can customise the set box, so you are not stuck with things you don’t eat.

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Lime spiked Black bean and Beetroot Dip

I am completely black beaned out for the week. I was so proud that I found time to cook a big pot of beans on monday after work. I forgot to mentioned that I also had a black bean burito earlier that day. So after boiling 2 cups of beans, Marco and I have had to eat them for just about every meal this week. I still had two cups left last night so this is what I came up with. The lime and coriander gave my old beans a new lively freshness and the beetroot gave the dip a very nice hue.

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Lime spiked Black bean and Beetroot Dip (gf, sf nf)

Ingredients:

2 cups cooked black beans

1 large clove of garlic

1 cup grated beetroot

juice from 1.5 limes

1 tbsp cumin

1 tbsp onion flakes/onion powder

1/2 tbsp smoked paprika

ground cayenne pepper to taste

sea salt to taste

1 cup loosely packed coriander leaves

Method:

1. Place black beans, garlic, beetroot and lime juice in a high speed blender or processor. Blend until smooth.

2. Add the spices and sea salt to taste and blend through.

3. Lastly add the coriander and pulse till it has broken down a little, but so you can still see specs of green through the dip.

*Makes 2 cups

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Creamy Sweet potato, Black bean, Chia seed Soup

Hi all, hope you having a great start to your week. I’m always most energetic on Mondays. I feel like I can achieve just about anything on my way home from work. I could prepare all our lunches for the week, do some pilates or even finally put together my new compost bin. Unfortunately I didn’t get to do everything I hoped for this afternoon. But I did get around to making a selection of jarred cold pressed juices, boil some black beans and make a delicious healthy soup. Lucky for Marco he’s at work tonight. So I even managed to clean  up the huge mess I made in the kitchen by my self.

I’ve never added chia seeds to a soup before and I didn’t really know what to expect. But I was pleasantly surprised. They weren’t crunchy or gluggy at all. They also didn’t change the texture to the soup. What they did do is add some extra protein, fibre, antioxidants, calcium, vitamin C, omega 3, potassium and iron to my soup!

How do you like to include chia seeds in your diet?

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Creamy Sweet potato, Black bean, Chia seed Soup (gf, sf, nf)

Ingredients:

1 tbsp olive oil

1 brown onion (diced)

1 large clove garlic (diced)

1/2 green/red capsicum (diced)

1 large celery stick (diced)

1 large sweet potato (chopped, cubed)

1 1/2 tbsp cumin

1/2 tsp cayenne pepper or more to taste

1 tsp dried oregano

4 cups vegetable stock (I used 4 cups filtered water with 4 tsp Marigold Swiss Vegetable Bouillon)

1/2 tsp garlic salt/ sea salt to taste

black pepper to taste

2 whole dried bay leaves

2 cups cooked black beans

juice from 1/2 small lemon

1/3 cup chia seeds

diced roasted peppers, pan fried corn kernels and sliced avocado to serve

Method:

1. Heat olive oil in a large pot. Then add onion, garlic, capsicum and celery. Saute for a few minutes.

2. Add sweet potato cubes, cumin, oregano and cayenne. Saute for another couple of minutes.

3. Add vegetable stock, garlic salt, black pepper and bay leaves. Bring to a boil, then leave to simmer for 20-25 minutes, or until the sweet potato has softened.

4. Add cooked black beans and lemon juice. Take off the heat and remove the bay leaves.

5. Place most of the soup with a high speed blender, leaving about a cup of the soup in the pot. Then combine again and stir through the chunky beans and sweet potato.

6. Add chia seeds and stir through.

7. Serve soup topped with diced roasted peppers, pan fried corn kernels and sliced avocado or whatever else you have on hand.

*Serves 4

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French lentil and Kale Ragout with Pesto Polenta

Another week has nearly gone by and I just can’t wait for the weekend. Today was the kind of day that made me want to run away from my responsibilities and crawl into my cupboard. Normally after a day like this I go home and become a couch potato. However today I came home inspired to cook a healthy wholesome meal for one. Probably because I spent my long bumpy bus ride home reading my new book that I just couldn’t put down. This book is Starch Solution, by Dr John A McDougall and Mary McDougall.  If you haven’t heard of it look it up. Its a great book for anyone looking for answers on how to be healthier and shed some pounds. I was just happy to have someone agree that carbs should be on the menu tonight. Especially since I’ve been eyeing the organic polenta in my cupboard ever since I bought it and been putting it off for a lighter alternative. And boy did it make me feel better. I also got to use left overs vege in my fridge, right in time for my organic set box delivery tomorrow from Home Fresh Organics. I just found out earlier this week that I won a free box, after attending the Inspiring Living Events last week. Looking forward coming home to fresh produce tomorrow! 

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French lentil and Kale Ragout with Pesto Polenta (gf, sf)

Ingredients: 

1/2  cup french lentils

1 tbsp olive oil

1 brown onion (diced)

2 cloves garlic (diced)

4 large tomatoes (diced)/ 1 can good quality crushed tomatoes

1 cup vegetable stock/water

1/2 cup white/red wine (optional)

1 tsp raw sugar, 1/2 tsp dried basil

1/2 cup filtered water

2 cups tightly packed curly kale leave (chopped)

1 cup organic intant polenta

3 cups filtered water

1/2 cup home-made pesto (more to serve) (made from pine nuts, garlic, basil, evo, nutritional yeast, sea salt, black pepper)

italian parsley to serve (optional)

sea salt and black pepper to taste

Method for the French lentil and Kale Ragout:

1. Bring a small pot to the boil and add the lentils. Cook for 25-30 minutes or until tender.

2. In the meantime heat olive oil in a large pan and add onion and garlic. Saute for a few minutes until they soften.

3. Add diced tomatoes, vegetable stock and wine. Bring to the boil, then place on a simmer.

4. Add raw sugar, basil and sea salt to taste. Leave sauce to simmer for 25 minutes or until it has reduced and tomatoes have completely softened.

5. Add another cup of water and the kale and lentils. Stir through until the kale has wilted.

6. Serve French lentil and Kale Ragout over Pesto Polenta with some extra pesto sauce and italian parsley

Method for Pesto Polenta:

1. Place polenta and water in to a pot on a medium heat. Stir polenta continuously for 3-4 minutes, until the water has been absorbed and the polenta has become thick.

2. Add the pesto and sea salt to taste.

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Aussie Beetie Burgers

Hi all, hope your having a great week. Mine has been quite busy so far. Last night I went to the Hungry for Change Film Night, held by Inspiring Living Events at Kangaroo Point. It was really great to be around people who share the same passion for healthy living and meet health experts living and working in my city. Even though I’d seen the film before it was more enjoyable to watch it with other people. They also had some delicious vegan finger foods. Unfortunately I left my camera sim card at home, so I can’t share the lovely food that was provided by a new organic cafe Bang Bang Lulu. I’m also really happy that I found a new Naturopath last night, that also supports my vegan journey. I haven’t been feeling the best recently, so I’ve been planning to organise an appointment with somebody, but I know my former nutritionist doesn’t share my passion for vegan food. I’ve already booked in to see this new Nathuropath for a couple of weeks time when I can finally take some toil time from work. I will let you all know how I go.

Below is a recipe I whipped up over the weekend. I really felt like a burger, but all I had was some old beets and mixed grains left in the fridge. I added some leftover home-made pesto, lentils and some Aussie BBQ seasoning. The seasoning and pesto really gave the burgers an amazing flavour. The Aussie BBQ seasoning I used contained pink rock salt, paprika, garlic, onion, caraway seeds, fennel seeds, cinnamon, lack pepper, thyme, oregano, chilli, chives and basil. It has no extras ingredients, preservatives or artificial flavours. Believe it or not I got it from Aldi. It really helped give my burgers that Aussie flavour that you usually find in Aussie beef burger patties and rissoles. The leftover mixed grains that I used where from one of those new brown rice products, that have quinoa, black sesame seeds and red rice mixed through. All you do is steam the rice and serve like you would normally.

I cooked the first batch of burger patties  in the pan with olive oil. They were still moist after they were cooked, but they were very hard to flip.  I’m really bad a flipping anything in a pan and I didn’t have Marco here to do it for me. He may not be able to cook to save himself, but he has a talent for flipping pancakes, omelettes and burgers. So the next day I decided to baked the rest. They were a little drier but much easier to prepare and they kept their shape a lot better when I served them. I served them with balsamic red onion and tomato sauce. Delicious!

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Aussie Beetie Burger Patties (gf, sf)

Ingredients:

1 tbsp coconut oil/olive oil (more to cook burgers)

1 small red onion

2 cloves garlic

1 tbsp apple cinder vinegar

1 cup grated beetroot

1 cup mixed cooked grains/brown rice

1 cup cooked brown lentils

1/2 cup homemade pesto

Aussie BBQ seasoning to taste (or other spice mix you prefer)

Method:

1. Heat coconut oil on medium heat, then add red onion. Cook for 5 minutes or until it starts to soften.

2. Add garlic to red onion and saute for 1 minute, then add apple cider vinegar. Saute for another couple of minutes till the onions brown a little and get a little sticky. Take the onions off the heat and allow to cool down.DSC02001

3. Combine the remaining ingredients the processor and blend until combined. Don’t over process as you want some texture to the burger.

4. With damp hands form burger patties and place on baking paper. Leave in the fridge for 30 minutes or longer, to allow the burgers to harden.DSC02006

5.If you are going to bake the burgers, preheat the oven to 180 degrees. Place on a tray with baking paper and bake for 20 minutes. If you are going to cook them on the stove, heat a tablespoon of oil in a nonstick pan on medium heat. Cook the burgers a few minutes or until it is cooked to your liking.

*Makes 8 burgers patties or 4 thicker burger  patties

Cooked in the pan

Cooked in the pan

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Sweet Potato Sage Risotto with Hazelnut ‘Parmesan’

Now that I know the secret to making a good risotto it is one of my favourite midweek meals to make. I have never made it with sweet potato or sage before and to be honest I was a bit worried how it was going to turn out. However this has to be one of the best risotto’s I’ve ever made. I was worried that the sweet potato would be  too sweet, but it rather completed the risotto rather then overpowering it. The sage also gave the risotto a really nice aromatic flavour. With the addition of hazelnut ‘parmesan’ it was a winning combination.

What’s your favourite ingredients to add to Risotto?

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Sweet Potato Sage Risotto with Hazelnut ‘Parmesan’ (gf, sf)

Ingredients:

3 medium sweet potatoes (3 cups, peeled and roughly chopped)

2 tbsp hazelnuts

2 tbsp nutritional yeast

sea salt to taste

2 tbsp olive oil

2 cups risotto

1 large brown onion (diced)

2 garlic cloves (diced)

1/2 cup white wine

1 litre boiling vegetable stock (I used steamer water and Marigold Swiss Bouillon Powder)

20 sage leaves (roughly chopped)

Method:

1. Steam the sweet potato. Once it is cooked set aside and mash.

2. In the meantime place the hazelnuts and nutritional yeast in a coffee grinder. Grind into a flour and add sea salt to taste.

2. Heat olive oil in a large pot, then add risotto. Toast the risotto for a minute, then add the onion and garlic. Saute for another minute.

3. Add the white wine and allow it to absorb into the rice. Stir continuously.

4. Ladle spoons of boiling vegetable stock into the pot, one at a time. Allowing the rice to absorb the stock and before adding another ladle. Stir continuously. After you add a couple of ladles of stock, add the sage leaves.

5. Once the rice is just about cooked, add the mashed sweet potato and stir through. Adjust the seasoning with sea salt to taste.

6. Serve the risotto topped with a generous couple of spoons of the Hazelnut ‘Parmesan’

*Serves 6

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To complement the risotto I made a great big salad with fresh organic lettuce, kale, pea sprouts, cherry tomatoes, cucumber and red onion. To dress it I used my homemade Sun-dried Tomato Basil and Almond Pesto.

Pesto is also my new weekly obsession. Every week when I go to the Farmers Market I get a big bunch of basil and just blend it with olive oil, nutritional yeast and what ever nuts I have on hand. It’s great to use as a spreads, salad dressings, to add to sauces, etc. Actually tonight I used the remaining pesto to give my homemade burgers an extra kick. I am too tired to post that recipe tonight, so it will be coming out soon.

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Almost Raw Chocolate Cheesecake for Valentines / Pod Espresso

Happy Belated Valentines! This Valentines I got my gift early from Marco. He surprised me early in the week with some lovely lilies and some vegan cupcakes. He also put together our new desk, which I have been harping at him for the last few weeks. Considering he forgot our engagement anniversary and didn’t get me a DSC01932present for Christmas, he wanted to make sure he got in early this time.

For his gift he wanted me to make a nice dinner and following by a Chocolate cake. I spent most of the last couple of days at work looking a different recipes online. I didn’t want to make a traditional chocolate cake, I wanted to make something a bit more special. I came across The Ultimate Chocolate Fudge Pie by Chocolate Covered Katie and thought I had to try this. I love vegan cheesecakes and pies. Whenever I get the chance to order one I always do. I never tried to make one myself so I thought this was my chance.

I adapted the original recipe a bit by making a brazil nut base and changing the amounts of ingredients a little to taste. This recipe was really easy to make and doesn’t take long to make at all. It was also really delicious and I swear you can’t taste the tofu. Marco didn’t even know that it was made of tofu and he can usually pick these things. He was a little disappointed he didn’t come home to a death by chocolate cake, but he still did like it. He also took a nice big piece to work and professed this afternoon that it was much better then he thought.

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Almost Raw Chocolate Cheesecake (gf)

Ingredients for base:

1 cup brazil nuts

1 tbsp coconut oil

1 tbsp vanilla essence

3 tbsp maple syrup

2 tbsp cacao peanut butter

Ingredients for filling:

1 1/3 cup vegan chocolate chips (I used Sweet Williams)

350g organic tofu (semi firm)

1 tbsp vanilla

3 tbsp cacao

3 tbsp coconut oil

3 tbsp soy/nut milk (more if you need)

Method:

1. First make the base by placing the brazil nuts in a process and wizz until they have broken down a little. Add the rest of the ingredients for the base into the processor. Don’t over process the brazil nuts too much, leave a little chunky.DSC01954

2. Take a springform baking pan and place baking paper on the bottom and grease the inside edges with coconut oil.

3. Place the base mixture into the pan and push down with a cake spatula, making sure that it is equally distributed.

4. Next prepare the filling. Melt the chocolate in a double boiler. If you don’t have a double boiler use a small heavy based pot and add a couple of tablespoons of milk, so that it doesn’t stick.DSC01963

5. In the processor add the tofu, melted chocolate and the remaining ingredients. Continue to process till smooth. While its processing you may have to wipe down the edges with a cake spatula so that all the ingredients combine well.

6. Pour the filling on top of the prepared base. Smooth the top with the cake spatula.

7. Place the cake into the fridge or freezer until ready to serve. The longer it sits the firmer it will get. I put mine into the freezer until it firmed up a little, then into the fridge and served about an hour later.

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Before I go I wanted to share a new vegan friendly cafe just down the road from my place. Pod Espresso is a little cafe in Stafford just of the main road. They serve great coffee, breakfast, lunch, desserts, cold press juices and smoothies. They are more then just a cafe, they are also an organic supermarket. They sell organic packaged and fresh products and were quite reasonably processed.  Marco and I went in for brunch last weekend. I wasn’t sure if they were vegan friendly, but I have seen many vegan options on their facebook page.

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On the day they only had a couple of breakfast options. I ordered the Avocado on Sour Dough with Dukkah, Rocket and Lemon juice. It was really delicious and a nice change from the usually Avo on Toast.

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Next I had to try their coffee and Vegan Mint Lamington. I haven’t had a lamington in years and I have never seen a vegan one before. This was absolutely delicious. I just wish Marco ordered his own so I didn’t have to share. The coffee was also great.

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We are very happy that we have such a nice cafe so close to home. Hope to visit Pod Espresso again soon.

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Marinated Rainbow Carrots

This dish was adapted from the recipe Carote marinate from one of my favourite Italian blogs, Memorie di Angelina. Its a simple side dish that can be prepared ahead of time or while you are waiting on other dishes to cook. I used rainbow carrots because I love the colours and the more mild flavour. I chose to steam the carrots, so that they would retain more nutrients.

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Marinated Rainbow Carrots (gf, sf, nf)

Ingredients:

1 bunch rainbow carrots

1/2 cup extra virgin olive oil

juice of 1/2 small lemon

1 small clove of garlic (crushed & diced)

small handful italian parsley (diced)

sea salt to taste

Methods:

1. Scrub the carrots with a vegetable brush. If they are quite large chop in half and half again the top half, so that they are equally around the same size.

2. Steam the carrots until they have softened but are still a little crunchy. Rinse in a collander, so that they are not hot.

3. Combine the rest of the ingredients in a large bowl. Stir the carrots through and cover. Leave to marinate for at least 1 hour. Leave on the bench to marinate if you don’t want them too cold or place in the fridge.

*Serves 4 as a side dish