Posts Tagged ‘food’

Imogen learns to cook one of her favourites!

I have been making lentil bolognese for my family for years, so this week, rather than road-testing a new recipe, Imogen decided she wanted to learn how to make it. I usually serve it over black bean spaghetti which is fantastically nutritious and delicious. Imogen, however, wanted to have the sauce over gnocchi instead. I’m not crazy about gnocchi because it’s a very high glycaemic index food with low nutrient value, but just this once I let Imogen have her way :). We had the gnocchi and bolognese with some steamed vegies  – including some delicious silverbeet the kids brought home from the school vegetable garden.

Red Lentil Bolognese


2 cups water
1 cup red split lentils
1 onion, chopped
2 cloves garlic, minced
300 g eggplant, diced
400 g can diced tomatoes (no added salt)
2-4 tablespoons tomato paste (no added salt)
1 tsp paprika
1 tsp dried basil
1 tsp dried oregano
freshly ground black pepper


Place the water, lentils, onion and garlic in a medium saucepan and bring to the boil. Reduce heat and simmer, covered for 5 minutes. Add eggplant and continue simmering for 20 minutes. Stir in remaining ingredients and simmer for another 5 minutes.

Red lentil bolognese

Banana oat biscuits


2 cups rolled oats
1 tsp baking soda
1 tsp cinnamon
4 medium overripe bananas
1/4 cup sunflower seeds
1/4 cup raisins
Preheat oven to 180ºC. Line a baking sheet with baking paper.Use a high powered blender or food processor to process the oats into flour. Pour the oat flour into a mixing bowl and add the baking soda and cinnamon.

Put the peeled, overripe bananas into the blender and blend until completely smooth. Add to the oat mixture along with the sunflower seeds and raisins, and mix until well combined.

Place spoonfuls of the cookie dough on the baking sheet. Use lightly moistened fingers to flatten each biscuit down slightly. Bake for 12 minutes.

Banana oat biscuits


WOW of a dinner from Mitchell

11 year old Mitchell outdid himself tonight, with Tasty Slow Cooked Chickpea and Tomato Soup followed by Bluevado Pie.

Tasty Slow Cooked Chickpea and Tomato Soup


2 small carrots, diced

1 medium onion, finely diced

1 celery stalk, diced

2 x 400 g diced tomatoes, no salt

2 1/2 cups cooked chick peas

3 cups water

1 cup peeled and diced butternut pumpkin,

1/2 cup currants

4 tbsp Dr. Fuhrman’s MatoZest

1/2 tsp ground cumin

1/2 tsp paprika

1/4 tsp cinnamon

1 bunch kale, de-stemmed and shredded

1/2 cup each of chopped fresh parsley and coriander, for garnish

Place all ingredients, except kale and herbs for garnish, in a slow cooker. Cook on high for 4 hours. Add the kale during the last 1 hour of cooking time. Stir in parsley and coriander.

Tasty slow cooked chickpea and tomato soup

Bluevado Pie



10 date and coconut rolls

1 cup rolled oats

¼ cup desiccated coconut

¼ cup sunflower seeds

¼ cup walnuts


300 g frozen blueberries

10 dates, pitted and chopped

4-5 bananas

1 ripe avocado, pitted and peeled

2 tsp dessicated coconut

For crust:
In a bowl, thoroughly blend all ingredients. Transfer mixture to pie plate, pressing down to make pie crust.

For filling:
In a high powered blender, blend all filling ingredients, except for coconut, until smooth.

Pour into the pie crust. Sprinkle with coconut.

Cover and freeze for at least 3 hours before serving.

Bluevado pie

Mitch’s latest creations

Mitch continued his culinary journey through the recipe section of Dr Joel Fuhrman’s book Super Immunity tonight. For entrée he adapted the Pesto Dressing to have as a dip, with vegie sticks and crackers made by cutting corn Mountain Bread into small squares and baking at 150°C for 6 minutes.


7 cloves garlic (yes really, 7!)

2 avocadoes

1/3 cup tightly packed basil leaves

¼ cup pistachios or pine nuts

juice of 2 lemons

1 tbsp Dr Fuhrman’s VegiZest


Blend all ingredients in food processor or high-powered blender, until smooth.


Main course was Tofu scramble, which we had with water-sautéd onion, garlic, kale and zucchini, seasoned with Dr F’s MatoZest and savoury yeast.

Tofu scramble

3 cups organic baby spinach
1 cup chopped onion
1 cup chopped green capsicum
1 cup diced tomatoes
350 g firm tofu
1/4 cup unsweetened soy, hemp or almond milk
1 tbsp Dr. Fuhrman’s VegiZest
2 tbsp savoury yeast flakes

Water sauté spinach, onions, capsicum and tomatoes until tender.

Squeeze out as much water as you can from the tofu and then crumble it over the vegetable mixture and cook until tofu is lightly browned. Sprinkle on VegiZest and nutritional yeast.

Tofu scramble

Another yummy dinner from Imogen

Monday is my 7 year old daughter Imogen’s night to cook dinner. Tonight we had another recipe from

Lisa’s Lovely Lentil Stew
2 cups dried lentils
6 cups water (we used 2 cups of liquid from cooking chick peas + 4 cups water)
1/2 medium onion, finely chopped
1 teaspoon dried basil
1/8 teaspoon black pepper
3 large ripe tomatoes, chopped
1 celery stalk, finely chopped

Place the lentils, water, onion, pepper and basil in a pot and simmer for 30 minutes. Add the tomato and celery and simmer for an additional 15 minutes or until lentils are tender.

Lisa’s lovely lentil stew

We had this with steamed carrots, broccolini and red kale in cashew ‘cheeze’ sauce (recipe coming soon on my new cooking DVD :)).

Then for dessert,

Apple Berrynut Bites
2 cups dried apples
1 1/2 cups hemp or other plant milk
2 cups sliced fresh organic raspberries (or frozen, thawed), divided
1/2 cup raw pecans
1/2 cup raw Brazil nuts
1 cup organic baby spinach
1/4 cup unsweetened, shredded coconut
2 tsp cinnamon
1/4 tsp nutmeg
6 medjool dates, pitted

Preheat oven to 150°C.

Soak dried apples in plant milk for at least one hour.

In a high-powered blender blend soaked apples, soy milk and half the raspberries with remaining ingredients until smooth. Add a little more plant milk if needed.

Spoon into small muffin cups or small oven-proof custard cups and bake for 20 minutes.

Place 1-2 raspberries on top of each and sprinkle with coconut. Chill in refrigerator before serving.

What Imogen cooked tonight

Tonight my little cherub picked a mushroom and kale dish for main course, which we had with steamed corn and cauliflower, edamame and some sweet potato hommous I made earlier today. I served the mushrooms topped with my fabulous Wakame Seasoning which I’ll be revealing the secret to in my forthcoming cooking DVD :).

Mushrooms with Kale
2 medium onions, chopped
6 cups mushrooms, sliced
3 tbsp Dr. Fuhrman’s VegiZest
3 tbsp Dr. Fuhrman’s MatoZest
1 tsp savoury yeast flakes
600 g kale, weighed after stripping leaves off tough stems

Water saute onions in 1/3 cup water for 5 minutes. Add mushrooms, kale, VegiZest, MatoZest and nutritional yeast, cover and cook for 10 minutes or until kale is tender, stirring occasionally.

Mushrooms with kale

And for dessert:

Blueberry Apple Pie
1 cup raw almonds
1 tsp ground chia seeds
1 cup dates, pitted
2 tsp water
1/2 cup water
1/2 cup pitted dates
1 apple, cored and chopped
2 tsp ground chia seeds
1 cup frozen blueberries
4 apples, cored and very thinly sliced
1 tbsp cinnamon
1/2 cup raisins

For the crust:
Blend almonds, chia, dates and water until mixture gathers into a ball. Press onto the sides and base of a pie dish and bake at 125 deg C for 5 minutes.

For the filling:

Blend water, dates, chopped apple and chia until smooth. Stir in remaining ingredients, spoon into crust and bake at 100 deg C for 1.5 hrs.

Blueberry apple pie

Mitch’s magnificent dinner

My kids continue to impress me with their recipe choices :).

Tonight Mitch cooked, for dinner:

Thai pumpkin and tofu curry


3/4 cup brown rice
1 1/2 cups water
1 tbsp pre-made Thai red curry paste (or to taste) – recipe below
400 g can light coconut milk
600 g water or low-salt vegetable stock (I used 1 tbsp Dr Fuhrman’s VegiZest in water)
1 medium pumpkin (mine weighed 600 g), peeled and cubed
1 medium eggplant, diced
150 g sliced mushrooms
1 head broccoli, chopped into florets
200 g peas (fresh or frozen)
1 bunch bok choy, shredded
350 g firm tofu, cubed (I used Blue Lotus Sesame Tofu Nuggets)
1 tablespoon balsamic vinegar
juice of 1 lime
coriander leaves to garnish


Bring 1 1/2 cups water to the boil, add rice, turn down heat and simmer, covered, for 30 minutes.
Meanwhile, heat 1 tablespoon of water in a non-stick pan, add curry paste and saute for 30 seconds. Add eggplant and pumpkin and toss to coat. Stir in the coconut milk and stock, bring to the boil, cover and simmer gently for 10 minutes. Add mushrooms and broccoli and simmer for 5 more minutes. Add peas, bok choy, tofu, balsamic vinegar and lime juice, and simmer for 5 minutes. Serve over rice, garnished with chopped fresh coriander.

Curry paste


2 or more fresh red chillies, deseeded
5 cloves garlic, peeled
2 stalks fresh lemongrass
bottom stems from a large bunch of fresh coriander
2.5 cm fresh ginger or galangal, peeled
1 large shallot
zest of 1 lime (just the green part)
2 tsp ground coriander
1 tsp white or black peppercorns


Blend all ingredients until quite smooth. Store in a screw-topped jar in the fridge for up to 1 week.


  1. I use coconut milk infrequently due to the high saturated fat content and relatively low nutrient per calorie density, but it does add a lovely flavour to Thai dishes.
  2. I use balsamic vinegar in place of soy sauce, fish sauce, and other salt-laden sauces. It has a delightful sweet-sour flavour that enhances Asian-style recipes.

Thai pumpkin & tofu curry

And for dessert:

Chocolate mint bars

2 cups cooked black beans or well-rinsed canned black beans
10 medjool dates, pitted
2 tbsp almond butter
1 tsp vanilla
1/2 cup chopped, fresh mint
2 tbsp dessicated coconut
1/2 cup cacao (raw chocolate) powder
1 tsp ground chia seeds

Preheat oven to 100°C.

Blend the black beans, dates, almond butter and vanilla in a food processor or high powered blender until smooth. Add the remaining ingredients and blend again. Pour into a square baking pan lined with baking paper. Bake for 1 1/2 hours. Cool completely before cutting into small squares.
Store in a covered container in the refrigerator up to one week.

Chocolate mint bars