Tag Archives: sesame seeds

Toasted Spiced Muesli – Video Blog

29 Mar

A delicious way to start the day and use up ingredients in the pantry.

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Blood Orange Infused Toasted Spelt Muesli

5 Mar

I love it when I can cook without a recipe and use my senses and this is a perfect example. I visited a favourite wholesaler on Friday and stocked up on ingredients to make a batch of muesli for the week.

Organic Wholegrain Rolled Spelt

Extra Virgin Coconut Oil

Sesame Seeds, white, hulled

Hazelnuts

Pistachios

Walnuts

Flaked Almonds

Coconut Flakes

Honey

Blood Orange Infused Extra Virgin Olive Oil

Turmeric Powder

Cinnamon Powder

Cocoa Nibs

Himalayan Pink Salt

Pre heat an oven to 180° c

Pour the rolled spelt into a baking tray and add the desired amount of nuts, sesame seeds and coconut flakes. Sprinkle over some salt, turmeric and cinnamon powder and crumble the cocoa nibs into small chunks.

If the coconut oil is too solid to pour, warm it just enough so it becomes liquid and pour generously over the muesli mixture. Drizzle with the olive oil and honey and stir well so all the ingredients are coated and evenly distributed.

Toast in the oven and stir regularly so the top layer doesn’t burn. When the muesli is golden brown, remove from the oven and allow it to cool to room temperature. Serve with your favourite milk, yoghurt, fresh or poached fruit. YUM!

This muesli is fragrant, full of texture and packed with ingredients that each boast their own list of health benefits. I’ve been enjoying it with this pistachio yoghurt and poached peaches. There’s another spelt recipe to follow and you won’t believe how good it is because it looks seriously naughty!

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Prawns with Dukkah, Lemon & Extra Virgin Olive Oil

28 Oct

The fish markets are the best place to get fresh seafood in Sydney (besides having a generous friend who likes to fish) and I rarely buy it anywhere else.

I bought some beautiful large prawns to have as entree for our family barbecue a few Sundays ago and they didn’t last long.

I have a bulk supply of pistachios on hand that I use for rolling my chocolate truffles in so I made some dukkah to go with the prawns.

1kg of prawns, peeled, deveined and tails left on
Extra virgin olive oil
Fresh lemons

1/4 cup of freshly ground, roasted pistachios
2 tablespoons of golden sesame seeds (these are un-hulled and have more flavour than white sesame seeds)
1 teaspoon of cumin powder
1 teaspoon of coriander powder
A sprinkle of salt (I used Portuguese sea salt)
A sprinkle of chilli flakes

Natural yoghurt
Freshly chopped coriander, roots and leaves

Pan fry the prawns on high heat in some olive oil on both sides until they curl up, turn white and start to brown. They won’t take long to cook. Squeeze over a generous amount of lemon juice and transfer to a serving plate.

Sprinkle the hot prawns with salt and generously dust with the dukkah. Drizzle with good quality extra virgin olive oil and garnish with lots of fresh coriander. To serve, mix some fresh coriander through the yoghurt and place the bowl in the centre of the platter for dipping. Best eaten with your fingers.

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Sugar Free Super Food Muesli

21 Oct

I’m not into measuring when I cook unless it’s completely necessary. I like to use my instinct and senses – taste as I go along, use my hands where possible. So you’ll have to experiment to make this muesli or create your own version.

I prefer salty foods unless I’m really craving something sweet. So much so that I added some salt to my muesli (as usual) but no honey or coconut sugar.

As the base I used raw (not toasted) muesli mix (oats, pepitas, almonds, coconut, sesame seeds). The toasted ones tend to have canola or vegetable oil and maple syrup, honey and added sugar. They also seem to have a lot of raisins and sultanas.

I mixed in a generous amount of shredded coconut, more almonds and a few walnuts. I melted some extra virgin coconut oil and mixed it through the muesli mix in a baking tray with my hands.

I toasted it in a hot oven and kept stirring to ensure the top layer didn’t burn. The nuts and coconut contain high levels of natural oil and can burn quickly if you leave it for too long.

When it was toasted enough I added more coconut, dried goji berries and dried golden berries, chia seeds and crushed some whole cocoa nibs. I left it to cool before serving with natural yoghurt, blueberries and a heaped dessert spoon of Loving Earth Rainbow Super Food Blend

When the powder mixes with yoghurt it turns to a beautiful rich purple tone. You may need to add a little milk of your choice to stop the powder from sticking to the bowl.

This kept me full until late afternoon! I couldn’t even eat lunch. I did however manage to fit in a bowl of olives with a Gin & Tonic on my way to Sculptures By The Sea.

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Sautéed Kale with Tahini and Sesame Oil Dressing

12 Aug

Well I completed my first City2Surf today and not being a runner I set myself a goal of 2 hours. So when the text message flashed on my phone showing 1:40:53 I was elated!

With adrenalin running through my body I made my way to the physio team tent. I do yoga with some of these people who have been running for years so it was great to swap stories. I was lucky enough to get a free massage while I was there too.

I moved on to my favourite book cafe for lunch and ended up having a round table style discussion with 2 South African men, a Jewish lady originally from Israel, her Northern European husband and another lady who joined us for a brief coffee.

It all began when my lentil stew drew attention. I told everyone I had just completed a 3 week detox and it turns out that the lady and her husband are just beginning. Her weakness is baking and she also finds detoxing difficult because of the big traditional Shabbat meal on Friday’s.

The only solution she has come up with so far is to become Christian but she said her kids would kill her! The diet she was raised on included lots of salad so she feels better on a lighter diet or even completely raw.

Her husband on the other hand needs hot food as do I. I really feel the cold more than most people so I prefer warming foods and don’t even like drinking cold water.

I explained how I’ve been craving tahini and cut out red meat. We both agreed that we don’t like acidic foods like oranges and also avoid capsicum. Due to the similarities in what the ladies’ husband and I like and dislike in food it’s possible I am also an A blood type. I’ve been told this many times but am yet to investigate.

The men beside me were drinking green tea (which I avoid) and hot water with fresh lemon, ginger and honey. We both agreed we would prefer it without honey but he forgot to mention that when ordering.

Getting back to cravings, I talked about eating lots of walnuts and the husband was so happy. His wife started challenging him and apparently they have been debating whether almonds or walnuts are better.

The South African man drinking the green tea said that the nuts need to be activated and I laughed as I told him how I always get in trouble from my friend about this.

The lady drinking coffee was fascinated by how much we all knew about this topic and left after a short while.

Everyone went back to their books and I proceeded to reply to all the text messages about my finishing time in the race. The lady started to ask me about the race and my exercise routine and it turns out she’s had training in virtually every sport and at one stage was working out for 2 hours a day.

I finished my stew, thanked the group for the lively discussion and headed towards the buses. I then met a young man who was in the military for 4 years and was dying for fresh vegetables anytime he went home.

He gave me tips on keeping up energy levels by increasing calcium (hence the tahini cravings) and magnesium to help with muscle cramps. He explained that he was going for a medical school entry interview tomorrow so opted not to paint his face bright red today in zombie style for the race just incase it didn’t all wash off.

So all in all I engaged in lots of stimulating conversations surrounding food and nutrition today.

Today was no exception when it comes to the tahini cravings so to get my daily dose I modified a previous recipe.

I sliced and sautéed some kale and broccolini and drizzled it with a dressing of tahini, sesame oil, lemon juice and salt. I served this over red quinoa that I cooked last night, smoked rainbow trout (something else I can’t get enough of lately) and topped it with chilli flakes and a mix of sesame seeds, seaweed and salt.

So I had a triple dose of sesame – tahini, sesame oil and sesame seeds. All that was left to do was eat… open sesame!

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Sunday Porridge

5 Aug

The sun was glorious this morning so I made breakfast to eat outside in the garden. This gave me energy for a jog around Centennial Park in preparation for City 2 Surf next Sunday!

1 cup of oats
1 pear peeled, cored and diced into cubes
Water
Turmeric powder
Cinnamon powder
Chia seeds
Sesame seeds
Walnuts
Extra virgin coconut oil
Himalayan pink salt

Put the oats in a small saucepan and cover with water. I use my own judgement with this and add more water during cooking if needed. Sprinkle in some turmeric, cinnamon and salt.

Bring to the boil and reduce the heat to a simmer. Add the pear cubes and continue cooking. Stir to make sure it doesn’t stick to the bottom of the saucepan.

When the oats are cooked (I test by tasting it) serve into a bowl, mix through the desired amount of coconut oil (I use 1 teaspoon per serve) while the porridge is hot. Sprinkle with the nuts and seeds to suit your taste.

The pear adds just the right amount of natural sweetness.

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Chilli Recipes To Get You Hot On A Winter’s Night

14 Jun

After getting some inspiration from a chef who loves to experiment, I had to try my hand at replicating his delicious soup without a recipe. It was so warming, healthy and completely satisfying and although mine did not turn out exactly the same, the flavour was very close.

1medium onion, finely diced

2 large cloves of garlic, finely diced

1 stick of celery, finely diced

Butter

Extra virgin olive oil

250g frozen spinach

300g frozen peas

Full cream milk

Vegetable stock

1 heaped tablespoon of Bitton Chilli Garlic Masala

Heat a saucepan and add a generous amount of butter and some extra virgin olive, saute the onion until translucent. Add the garlic and celery and continue to saute until softened but not browned. Add the Chilli Garlic Masala and saute until fragrant. Defrost the spinach and peas and add to the saucepan. Cover with vegetable stock and enough milk to loosen the mixture and make it a runny consistency. 

Bring to the boil and lower the heat to a simmer for 5 -10 minutes until the ingredients are well combined. Transfer to a blender and blitz until the mixture becomes smooth. Return to the saucepan on low heat, add salt to taste, more Chilli Garlic Masala if desired, more stock and milk to achieve a smooth, drinkable soup.

I am a bit vague on the measurements of ingredients with this soup because it’s really up to personal taste. You can have it thick, runny, mild or spicy. It’s up to you!

The next course for tonight’s dinner was an adapted version of a recipe I posted earlier.

Cooked sticky Jasmine rice

Fresh coriander, roughly chopped

Bitton Chilli Oil

Soy sauce

Egg

White sesame seeds

Roasted sesame oil

Garlic finely sliced

Ginger finely sliced

600g frozen broad beans

Place the broad beans in a large bowl and cover with boiling water. Leave for 30 seconds and drain. Peel the skin off the broad beans and set aside. Saute the sesame seeds, garlic and ginger in sesame oil using a fry pan on medium heat until fragrant but not browned. Toss through the broad beans for 1 to 2 minutes until warmed through and set aside.

Heat some sesame oil in the fry pan and cook the egg to your desired consistency (fully cooked or runny are both delicious). Serve some rice in a bowl, top with broad bean mixture, the cooked egg, drizzle with Bitton Chilli Oil, soy sauce, sesame oil and sprinkle generously with coriander.

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