Imogen’s delicious dinner

Tonight we enjoyed:

Green Leafy Moroccan Medley


2 cloves garlic, minced

1 1/2 cups diced onions

2 cups sliced mushrooms

1 red capsicum, seeded and chopped

1 tbsp ground coriander

1 tbsp cinnamon

1 tbsp ground cumin

1 tsp crushed red pepper

2 cups diced roasted tomatoes, no salt added

1 bunch silverbeet or kale, finely shredded

1/4 cup currants

Water sauté garlic and onion over medium heat for 5 minutes. Add the mushrooms, capsicum, spices and a little more water if needed. Sauté for another 5 minutes. Add all the remaining ingredients and simmer, covered on medium heat for 10 minutes or until the greens are tender.

Moroccan medley

followed by…

Chia Cookies


2 cups finely ground rolled oats (measured after grinding)

1/2 cup shredded coconut

1 cup currants

1 tbsp ground chia seeds

1 tbsp whole chia seeds

1 tsp cinnamon

2 tbsp raw almond butter

3/4 cup unsweetened applesauce

1 tsp vanilla

Preheat oven to 100°C.

Soak 1/2 cup of the currants in 1/2 cup boiling water while preparing other ingredients.

Combine the ground oats, coconut, remaining currants, chia seeds and cinnamon in a bowl.

Place the almond butter, soaked currants and their soak water, applesauce and vanilla in a food processor. Blend until smooth, then add to the dry ingredients and mix well.

Form cookies using 2 tsp of dough per cookie. Place on a baking sheet lined with baking paper. Bake for 1½-2 hours.

Chia cookies


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