We only want the best for our precious children so of course we start off with a healthy pregnancy, followed by copious amounts of good foods as we are breast feeding. We puree then mash only the best and freshest of organic foods and are so proud that our perfect princes and princesses eat everything we give them, until......one day......"No, I don't like it.....".
We realize they are all little human beings with individual likes and dislikes and what may be great one day, the next day our stubborn little munchkins decide they would rather feed our lovingly prepared nutritious meal to the dog!

Lets plant the seeds now, for a lifetime of healthy eating.

 

All recipes © Amina Eastham-Hillier.

Permission to print up recipes purely for personal use at home only.

If you would like to contribute your favourite 'children friendly' healthy recipes for all to share please go the the page 'Send in Recipes Form' and even include your name if you wish.

http://www.angelmothers.bigpixie.com/send%20in%20recipes.html

 

Chicken Noodle Soup - Posted 28th July 2009

 

This soup is an absolute winner with my children, even my very fussy three year old. Not only is this meal cheap and easy to make but it is highly nourishing, delicious and especially beneficial to those of Blood type O.

Preparation  - The night before I make a roast dinner and the refridgerate the rest of the chicken on the carcass. I also bake an extra 1/2 pumpkin with the skin on.

Ingredients

1 Whole chicken carcass

1/2 pumpkin, roasted

3 stalks celery

3 cloves garlic, chopped

1 cup dried Shitake mushrooms

Fresh mixed herbs e.g. basil, thyme, parsley

Salt & pepper

Mixed dried herbs

300g Buckwheat noodles or Japanese Soba noodles

 

Method

1. Put the chicken carcass into a large sauce pan with just enough water to cover the chicken. Bring to the boil. Once boiled allow to simmer for anything up to 8 hours. You will need to keep an eye on the water level and may need to top up the water a couple of times to ensure the chicken is always covered.
Tip - I usually make this soup on a Monday after I have dropped the children off to school. I turn the soup off to go and fetch them from school and turn it back on again when I come home. That was the soup is never left unattended for safety reasons.

2. Remove the carcass and any other loose bones from the broth. You may need to strain into another pan if you feel there may be small bones. Pull off any loose chicken meat and discard the bones.

3. Now add the chopped celery, Shitake mushrooms, garlic and any other dried herbs to the broth.

4. Allow to simmer for half an hour. You can add any other veggies here too.

5. For the last ten minutes add any chopped green leaves and fresh herbs.

Tip - I like to use a hand blender for a minute before I add the buckwheat noodles to disguise some of the green leafy veggies from my three year old!

6. Add the Buckwheat noodles to the broth now and simmmer for five minutes. Serve in bowls with chopsticks (or forks)

Recipe by Amina, Cooran, Queensland, Australia

 

 

Gluten Free Chocolate Brownie (FOR MUMS ONLY) -Posted 11th May, 2009 (Australian Mother's day)

Ingredients

Melted butter, for greasing
125g (4oz) butter, chopped                                                                                                                                                          200g (1 cup, firmly packed) soft brown sugar
125g (6 1/2oz) good quality dark gluten-free chocolate, chopped
3 eggs, beaten
50g (1/3 cup) commercial gluten-free flour
35g (1/3 cup) cocoa powder
1/4 teaspoon gluten-free baking powder
150g (1 1/4 cup) mixed nuts: almonds, hazelnuts and cashews.
 
Method

Turn on the oven to 180 C (360 F). Put butter, sugar and chocolate in a
large microwave-safe bowl. Heat in microwave on Medium High (650 watts 70%)
for one minute. Stir well. Repeat. Stir well. Repeat for maybe a total of
four minutes, stirring well so the ingredients are properly combined. Sift
gluten-free flour, cocoa and baking powder into the mixture and stir well.
Add the beaten eggs. Stir. Add nuts.
 
Line a greased 28x18cm (11x7 inch) cake tin with non-stick baking paper.
Pour in mixture. Bake in preheated oven for about 35 minutes. Test with a
skewer in the centre to check that it's cooked.
 
Gently remove baking paper and place on rack to cool. Slice. (May be eaten
as a dessert with ice cream.)
 
Note: Use good quality chocolate - with a high proportion of cocoa.

Recipe by Belinda S, Cairns, Queensland, Australia

 

 

Gluten Free Orange and Almond cake

- Posted 10th April, 2009

This cake is SOOOO yummy and has been a winner for my family on many special occasions e.g A Birthday cake

Ingredients

2 Oranges (need to be boiled for 2 hours)
6 eggs
250 g caster sugar
250 g almond meal
1 tsp gluten free baking powder
sprinkling of icing sugar to dust over cake


Method

1. Preparation - Boil 2 oranges in water for two hours then allow to cool (this may be prepared the night before)
2. Preheat oven to 190 degrees C
3. Break 6 eggs into a large bowel and beat together with the sugar.
4. Add the 2 oranges (skin and all) and mix together ( I use an electric hand bar mixer)
5. Next add the almond meal and then the baking powder.
6. Line a 20 cm baking tin with baking paper or oil the tin.
7. Pour in the mixture and place in the oven to bake for one hour to an hour and a half, until golden brown.

Tip - Since most ovens can vary, just keep an eye on the cake and if it is turning brown too early just turn the oven down to 160.

8. Allow to cool and gently ease the edges with a flat knife to put on a plate.
9. Dust the top with icing sugar.

Serve with fresh cream, with the sauce below or just by itself.

Quick Sauce suggestion -
Place 2 tbsp orange marmalade in an empty jam jar, squeeze the juice of half a fresh lemon and a dash of maple syrup and shake to mix as a delicious sauce to lightly pour over each serve.

Recipe - We don't usually replicate recipes found on the internet but this is just too good not to share. It is on the "food safari" website of ABC television.

 

Meat Loaf - Posted March 2009

This is easy, and quick to make and my children love it.

Ingredients

2 1/2 cups of raw minced meat (beef or lamb)
1 cup oats
1 onion, chopped into small thin pieces
1 cup milk
3/4 tsp salt
1 1/2 tbs soy sauce or tamari
2 eggs

Tomato sauce for the top

Method

1. Pre heat the oven to 160 degrees C.
2. Mix all of the ingredients together in a large bowel and place in an oiled small bread tin (about 23 cm).

3. Lightly pour some tomato sauce over the top and spread evenly with a butter knife.

4. Bake for 60 minutes until cooked

Serve with fresh salad or steamed vegetables

Recipe by our Ai (Jiang Ye), Kunming, China

 

 

Nice Rice Slice - Posted February, 2009
(adapted from an old Hare Krishna recipe that had no sultanas and twice the sugar).

Ingredients

1 cup rice (uncooked)
4 cups milk
1/4 cup butter
1/2 cup brown sugar or honey
1 cup of saltanas
1 lemon rind, grated
cinnamon, nutmeg & vanilla to taste

Method

1. Boil up 1 cup rice in 4 cups milk until rice grains are soft, cool off the stove.

2. While still warm, add:
1/4 lb butter, 1/2 cup sugar (or substitute other, like honey, brown sugar), grated rind of one lemon, cinnamon and nutmeg to taste, vanilla (optional) and 1 cup of sultanas.

3. Mix all together, pour into ceramic or glass slice dish and bake slowly (150 oC) until light golden brown, for about 40 mins.

4. Cut into squares when cool and store in the fridge.

Recipe by Bay, Queensland, Australia

 

 

Spinach and Potato Soup - Posted 26th November, 2008

Ingredients

2 Large potatoes
Large handful of fresh spinach, washed and roughly chopped
2 litres water
Chicken or vegetable stock
1 cup of cooked aduke beans (Optional but gives this nourishing soup its protein)
3-4 cloves garlic, finely chopped
1 inch square of fresh ginger, finely chopped
3 shallots, finely chopped
Vegetable oil to cook with
Salt & Pepper to taste
2 teaspoons Cumin
Chilli to taste

 

Method

1. Boil the potatoes until they are just slightly soft and then strain them. Put aside to cool.
2. At the same time, In a different sauce pan, bring 2 litres of water to the boil and add the spinach, stock, salt and pepper. Simmer for about 10 minutes then allow to cool down a little.
3. Stirfry the garlic, ginger and then the shallots together in a little oil until just slightly cooked. Next add the cumin for a minute and then potatoes and aduke beans. Stir fry them altogether until the potatoes just start to get a little bit golden on the edges.
4. In the mean time blend the spinach and stock together until the spinach is in smaller pieces but not completely liquified.
5. Now add the contents of the frying pan and the blended spinach together in a large sauce pan. Gently heat on a low temperature while stiring. Use a wooden spatula to stir and roughly break up the potatoes a little.
6. Add Chilli and salt to taste

Recipe by Amina E, Kunming, China

 

Homemade Sweet and Sour Sauce

 

(Published in the recent 'Spring' AngelMothers Ezine, Oct 08)

Ingredients

3/4 cup brown sugar

1/3 cup of white vinegar, preferably rice vinegar

2/3 cup water and/or pineapple juice

1/4 cup light soy sauce

1 tbsp tomato ketchup

1 tbsp corn flour

Method

1.Mix the sugar, vinegar, soy sauce and ketchup altogether in a saucepan and gently heat on a low temperature. Remember to keep stirring.

2.Put the cornflour into a cup and add a little of the cold water/juice to mix to a paste so there are no lumps in the cornflour.

3.Next add the cornflour and the rest of the water/juice to your sauce and stir continuously until the sauce thickens.

 

Serving suggestions: Serve over stir fried chicken or pork and or vegetables. This sauce is delicious as a dip for veggie sticks too.

Storage : Keep in the fridge and use within 5 days.

Recipe by Amina, Kunming, China

 

 

Broccoli (and Ham) Quiche - Posted 23rd September, 2008

A fantastic lunch recipe that can be eaten warm or cold, so perfect for a packed lunch.

Ingredients

Traditional Pastry

2 Cups plain flour
5 tbs lard, softenend
5 tbs water
1 tsp salt

A Vegetarian Alternative Pastry

2 Cups plain flour
5 tbs butter, softened
5 tbs water
1 tsp salt

Quiche Filling

3 Large heads organic broccoli, cut into individual florets
4 slices ham (Vegetarians can leave this out out)
3 organic eggs, whisked
1 1/2 cups milk
2 cups grated cheese
salt & pepper, mixed herbs to taste

Method

1. Put 2 cups plain flour into a large bowl together with the salt. Add the lard or butter and start to mix with your hands.
2. Add the water, bit by bit and and mix together until you have a dough like consistency. Roll into a large ball.
3. Lightly grease a flan/quiche dish.
4. Sprinkle a little flour on your work top and using a rolling pin (or baby bottle) start to gently roll out the pastry dough to achieve an even thickness of about 1/4 inch.
5. Gently pick up the pastry and place it into the quiche dish, mold the pastry into the dish ensuring the bottom is covered and the pastry is pushed up against the sides of the dish.
6. Cut off any surplus over hanging pastry. Now prick the surface of the base of pastry case and the inner edges about a dozen times with a fork and randomly spaced. This will help prevent the pastry becoming soggy when it is baking.

7. Preheat the oven to 180 degrees C.
8. Lightly steam the broccoli and strain well. Place the broccoli evenly into the pastry.
9. Chop the ham into 1 cm squares and scatter over the broccoli.
10. Next pour the whisked eggs, milk, salt & pepper over the broccoli and ham. Sprinkle the cheese all over the top.
11. Bake in the oven for 30 minutes or until pastry is 'just'  turning golden.

Recipe by Hedi, Kunming, China



 

 

Tasty Bean Dish - Posted 9th September, 2008

This is enough to give 12 people a medium sized bowl full. A great dish for a mothers group lunch or a party and the children love it too. This delicious dish is sooooo easy and quick to make, mmmmm!

Ingredients

4 cans of cooked kidney beans
2 aubergines/egg plants
2 marrows or large zuchinis(well I think that are marrows - the overgrown courgettes available at the markets)
2 heads of broccoli
4 cups button mushrooms
1 big red onion
one clove of garlic
2 big tomatoes
salt and pepper
1 tsp of each ; dried cumin, oregano, parsley and basil

a little dried chilli (optional if children don't mind it)

Method

1. Dice the onion and soften in a little butter or oil.
Add the finely chopped garlic.
2. Chop all the other veg into big chunky cubes.
3. Put the aubergine into cook first and let that cook for a bit then pour in the beans (with a bit of bean juice)together with the mushrooms and marrow.
4. Cook for a bit - (about 4-5mins), then add the broccoli and tomatoes
add the seasoning - salt, pepper, chilli and other dried herbs and spices.
5.Keep cooking for another 5 mins or so - until it all looks/tastes cooked!!!!

Serving suggestion: serve with a bit of cheese or a good dollop of mayo on top!

Recipe from Jackie Henderson, Kunming, China

 

 

The Best Apple Crumble - Posted 21st  August, 2008

Ingredients

3/4 cup of Plain flour, (can use whole meal, organic, or spelt)
3/4 cup rolled Oats
3/4 cup dessicated coconut (optional, but really adds to the flavour and gives crumble an extra crunch!)
1/2 cup sugar
140 g butter, cut into 1 cm cubes
1 tsp ground cinnamon
1 mug fruit juice (apple, peach or mixed juice)

Method

Crumble

1. In a large bowl, add the flour, sugar and butter and start to loosly mix with your fingers gently making the mix into bread crumbs.
2. Next add the oats, coconut and 1/2 of the teaspoon of cinnamon. Mix well and keep a gentle movement to continue making the bread crumb mix consistency.

Fruit

1. Peel the apples and slice them into wedges about 2 cm at the widest part eg. cut an average size apple into 8 wedges.
2. Place in a sauce pan and pour just enough juice to cover them and gently heat.
3. When the juice is bubbling, turn the heat down and allow to gently simmer for a few minutes just to slightly soften the fruit.
The juice will reduce a little. Now add the other 1/2 tsp cinnamon.
Tip - If you want more of a juicy fluid then add more fruit juice together with 1 tablspoon of corn flour (Mix the corn flour with a little of the cold juice before you add it to make sure there are no lumps).

Place the fruit mixture in a large oven dish and spread out evenly.
Next softly sprinkle the crumble mix over the fruit to cover evenly.

Put in a preheated oven at about 180 degree for 20 minutes or until the crumble just starts to look golden on the top.

Serve with icecream, fresh cream or custard

This desert is even delicious cold the next day.

Alternative Suggestions

Add raisons or other fruit such as peaches, berries, or rubarb.

For Rubarb crumble, you will need to cook the rubarb first, until soft and often need to add a little more sugar as it can taste quite sour otherwise.
 

Recipe by Byron Hillier, Kunming, China

 

 

Roast Pumpkin and Leek Oven Risotto - Posted 21st July 2008

 

Ingredients

2 cups pumpkin, chopped into 1-2 cm chunks

1-2 Leeks, sliced

2 cups Arborio rice (Rissotto rice)

1/2 cup white wine

4 cups vegetable stock

1 tbsp butter

1 tbsp olive oil

8 -12 cloves garlic

Rosmary sprigs

 

Method

1. Chop approx 2 cups of pumpkin into 1-2cm chunks. Place on baking tray with a few sprigs of chopped rosemary and 8-12 cloves of garlic.

2. Put in a hot (180-200C) oven until the pumpkin is crispy on the edges. You may need to take the garlic out before the pumpkin is done depending on the size of your pumpkin and garlic cloves. You want the garlic to be soft and slightly caramelised, but not burnt.
 

3. Meanwhile, saute 1-2 sliced leeks in 1 tbsp butter and 1 tbsp olive oil until soft (about 3-5mins).

4. Now add 2 cups of arborio rice and stir over heat until transparent. Add 1/2 cup of white wine and stir until wine has been absorbed.

5. Stir in 4 cups of vegetable stock and bring to the boil. Transfer the mix into an oiled baking dish with a tight fitting lid or cover with a double layer of foil.

6.  Take pumpkin out of the oven and place it with the rice mix. Bake at 180C for 20 minutes. 

7. Take risotto out of the oven and allow to sit for a few minutes while you peel and mash the roast garlic and chop a handful of herbs/spinach/greens from the garden. Add garlic and greens to the risotto with the roast pumpkin and a good handful of grated parmesan cheese and salt and pepper to taste.

8. Stir a bit to mix it up then cover for another couple of minutes before eating. You will have garlic breath but it tastes so good.

Recipe by Belinda S, Cooran, Queensland, Australia

 

 

Yummy Ginger Cake -Posted 8th July, 2008

 

Ingredients

1 1/2 cups organic SR flour * (half whole meal and half white flour is good combination)
125 g butter
1/2-1 cup milk or orange juice **
1/2 cup organic brown sugar
2-3 tbsp molasses
1 organic egg
2-3 tsp ground ginger
(powder)
1-3 tbsp finely chopped crystalized ginger or finely grated fresh ginger for an extra zing! N.B(Some children may find the taste of fresh ginger a little too strong)

* Flour may be substituted with different flours eg. try substituting a little almond meal or use SR spelt flour.

** Milk may be substituted for any other fluid such as yogurt, soy milk or orange juice. Just bear in mind that this will influence the outcome of the taste eg. orange juice will give a tangy citrus taste and yogurt will make the cake slightly denser.

 

Method

1. Beat the butter, brown sugar and molasses together until they feel light.
2. Add 1 egg and the ground ginger, and mix well.
3. Now add a little of your flour and then a little of the milk or juice alternatively until you have a smooth cake-mix consistency.
4. Gently stir in your crystalized and/or fresh ginger.
4. Scoop mixture into a lightly oiled cake tin and place in a pre-heated oven.
5. Bake at 180 degress for 40-50 minutes.
Test the cake with a skewer to see if it is ready as some oven temperatures/cooking time may vary. If the skewer comes out clean then the cake is ready.

Alternative Suggestions : You could add dried fruit such as sultanas or chopped nuts etc. Add at the end when you mix your ginger in to the recipe.

 

Recipe by Belinda S, Cooran, Queensland, Australia

 

 

Spanish Tortilla Posted 12th June 2008

A Spanish Tortilla is Great for breakfast as a good protein start to the day. Also yummy for lunch or dinner.

Ingredients

1 large onion ,sliced into rings
2 medium potatoes sliced
8 eggs
100 ml milk
salt & pepper
olive oil

Can also add freshly chopped mixed herbs according to your personal tastes.

Method

1. Add onion and potato to boiling water (with 1 tsp of salt) and parboil simmering for 5 mins approx. 
2. Strain and allow to dry for a few mins.
3.Heat 4-5 tbsp of olive oil on a fairly high heat in a large frying pan and add potatoes and onion.  4.Meanwhile beat eggs and milk together and when the onions and potatoes are browned then add the egg/milk mixture pouring it on top of the potatoes and onion. 
5. Reduce to a low heat and cook for approx.15 mins until the omlette is almost cooked but just a bit runny on top.  Finish off under the grill until top is cooked and nicely browned.

Serving Suggestion: Serve alone or with freshly steamed asparagus and carrots or any other veggies.

Recipe by Annette, Pomona, Australia

 

Homemade Mexican Burritos -Posted 11th May, 2008

Burritos is such an excellent choice for a fun meal with the family. Once all the food is placed on the table, The children love to make their own using veggies and all.

Flour Tortillas

This is a traditional Mexican recipe and is so easy to make. The little bit of work makes it so worth while as they taste so much better than the commercially pre-made ones.

Tortillas can be used in so many ways too so you can be adventurous and choose your own fillings.

Ingredients

2 cups white flour, (preferably organic)
1 1/2 tsp baking powder
1 tsp salt
1 tbsp vegetable oil
3/4 cup warm water

Method

1. Put the flour, baking powder and salt in a large bowl and mix them together.
2. Mix the oil into the water and slowly add one tablespoon at a time into your flour mix. Stir in with a fork until you have added all the water and oil.
3. Start to knead into dough and knead for about 10 minutes.
It will get a little sticky and this is fine, just sprinkle a little flour onto your hands. Leave to sit for 15 minutes.
4. Split the dough into 10 (gof ball size) and roll each piece into a ball.Place the balls on a large plate and make sure they are not touching each other.
5. Place a damp tea towel over the plate and refrigerate for 10 minutes.
6. Now flour a flat surface and roll the first ball out to about 1/8 inch thick circles. Don't worry if they are not perfect circles.
7. Heat up a frying pan or iron pan to medium heat. Place your tortilla into it and let cook for a minute. You do not need to use any oil. Flip it over to cook the other size. It should be just a little brown in patches when it is ready. (Do not cook for too long else they will not be as flexible to fold).
While it is cooking you can be rolling out your next tortilla. When they are cooked put them all one one plate and cover with a dry cloth to keep them warm until ready to serve.

Tip - This recipes makes 10 smaller tortillas. You can split the dough into just 5 balls if you want to make larger ones.

Serve with a yummy 'Refried Bean Mix' and fresh salads or veggies (see Below)

Refried Mexican Beans

Ingredients

3 cups cooked Pinto Beans, slightly mashed (Or I often use Aduke beans instead)

1 onion, finely chopped (optional)
1 tsp cummin
1 tsp paprika
Sprinkle salt & Pepper
2 tbsp olive oil or veg oil

Method

1. Heat the oil in a pan, brown the onion, add the cumin and paprika for a few seconds then add the slightly mashed beans.
2. Stir fry together with salt and pepper until hot enough to serve.

Other Burritos Filling Suggestions

• Fresh Chopped Tomato and Shallots

• Cucumber & carrot sticks

• Natural yogurt or sour cream

• Shredded lettuce and/or blanced baby spinach

• Lightly steamed Broccoli and zucchini sticks ( I cut them length ways to slot into the tortilla

• Grated Cheddar cheese or thin slices of feta

• Sweet chilli sauce or homemade tomato sauce

• Fresh Mint leaves and/or fresh coriander

Enjoy this wonderful array of foods for lunch or dinner.

Recipe by Amina E, Kunming, China




 

 

Zucchini Flap Jacks -posted 14th April, 2008

This is a great recipe for breakfast, lunch or dinner. They can be stored in the fridge and used for a packed lunch or tasty snack.

Ingredients

1 Kilo Organic Zucchini / Courgettes
2 Cups Organic Self Raising Flour
3 Organic Free Range Eggs
1 Cucumber, chopped into small cubes
2 cloves freshly chopped garlic
1 Cup Greek Yogurt
Fresh Chopped Dill
Olive oil to stir fry

Method

1. Grate zucchini and sprinkle with salt, leave for a few minutes. Drain any excess water.
2. Add the zucchini to a large bowel. Whisk the eggs and add the eggs to the bowl.
3. Stir in the flour and mix together. Add more flour if the mixture does not hold together.
4. Heat oil in a non stick frying pan and spoon 'large egg size' amounts in the the pan to cook. You can use a spatula to flatten them down a little and flip them over once they have cooked on one side.
5. Once they are cooked, lay them on a sheet of kitchen roll to soak up any excess oil.
 
Yogurt Dip

Combine Greek Yogurt, cucumber, dill and garlic and mix together.

Serve flapjack's with a dollop of Yogurt dip

Recipe by Claire, Cooran, Queensland

 

 

Home Made Pitta Bread - Posted 2nd April, 2008

 

450 g Organic Wholemeal Flour (or Spelt Flour)

1 tsp salt

8 g active dry yeast

1 tsp sugar

1 tbsp olive oil

 

Sift the flour and salt into a large, warmed bowl. Leave in a warm place. Combine the yeast, sugar and some luke warm water in a small cup. Mix and set aside for 5—6 minutes.

Make a depression in the centre of the flour. Pour in the yeast mixture, 1/4 l of lukewarm water and the olive oil. Gently gather the dough to form a ball, adding more lukewarm water as you need it. You will probably need another 4-5 tbsps. Once you have a ball knead it for 10 minutes or until it is smooth. Put the ball in a large bowl and cover the bowl with a damp cloth. Set aside for 2-3 hours in a warm, draught free place until it has doubled in bulk.

Punch the dough down again and knead it until smooth. Working on a surface dusted lightly with flour, make a long (30 cm or so) roll and then cut it into twelve or six equal parts (depending on the size of bread that you want).

 

Roll each into 3/4 cm thick circles and lay these circles on baking sheets that have been well dusted with flour, and then with a damp cloth. Set aside in a warm place for 45 minutes.

Sometime during this second rising, preheat your oven to it’s highest temperature (250 c) with a baking tray placed in the middle. Allow it to heat. Put one or two pitta breads in the oven and cook for 2 1/2 to 3 minutes. The breads will puff up. As the breads get done, wrap them in a damp tea towel to cool them off (this gives them their leathery look). Store them in sealed plastic bags.

 Recipe from Gretchina, Noosa, Queensland, Australia

 

 

Ideas for Pitta Bread Fillings

 

· Organic Boiled eggs (Mashed with mayonnaise, salt & pepper, grated cheese and fresh garden herbs), lettuce, sliced tomato

 

· Aduke Bean paste, grated cheese and tomato salsa with lettuce and grated carrot

 

· Turkey, Cranberry and Swiss style cheese and baby spinach leaves

 

· Ham, avocado, feta cheese and fresh sprouts

 

· Hummus, shredded capsicum, cucumber slices and  feta cheese

 

· Chicken, avocado, and cottage cheese paprika and cherry tomatoes

 

· Tuna, mayonnaise, shallots and sweet chilli sauce or whole grain mustard

 

· Salmon, crème freiche, fresh dill and parsley

 

· Banana slices, cinnamon, manouka honey and tahini

 

· Nut pastes such as almond, macadamia and honey and organic dried fruits.

 

 

Sweet Potato Gingerbread Cake (GLUTEN FREE)- posted 27th March, 2008

 

Ingredients

1 cup Rice Flour, 1/2 cup Corn Flour, 1/2 cup Buckwheat Flour and 2 tbsp Gluten Free Baking Powder

(OR 2 cups GF Self Raising Flour)

1 tsp ground Ginger

1 tsp Mixed spices

2 small peeled and chopped sweet potatoes

1/2 cup water or juice

2 tbsp Olive oil

1 tbsp Molasses

2 Organic Free range eggs, lightly beaten

 

Method

Sift the flour (and baking powder) and spices into a bowl.

In a small covered saucepan simmer/ steam the sweet potatoes in about 1/2 cup of water or juice.

When sweet potato is soft, mash or puree and top up with water or juice to make 1 cup.

While mix is warm, but not hot, add 2 tbsp olive oil and 1 tbsp molasses and mix to combine.

Then mix in 2 lightly beaten eggs, and add to dry ingredients.

Mix until combined, but do not over beat mixture. You could add chopped crystalised ginger, grated fresh ginger, sultanas or nuts at this stage if you wanted to.

Pour into greased/lined cake tin and bake for 35-45 mins at 180C (or until skewer inserted into centre of cake comes out clean. Times will vary depending on shape and size of tin.

 

Recipe by Belinda S, Cooran, Queensland

 

 

 

Vegetable and Rice Slice - posted 5th March, 2008

This recipe has been adapted from the recipe "Vegetable and Legume Slice' posted in October 07.

Ingredients
                 
                    1 cup Basmati or Jasmine rice
                    4 cups water
                    2 Organic eggs, lightly beaten
                    30g Butter
                    1 tbsp Rice flour or Plain flour
                    1 1/2 cups Milk or Coconut milk
                    1/2 cup grated Cheddar Cheese
                    Salt and cracked black pepper, to taste
                    2 zucchini, diced
                    150g of any beans, I use chopped green beans
                    1 tsp cummin
                    1 tsp garam masala

                    1 tsp dried corriander
                    2 cup fresh sweet corn or 1 x 425g tin whole baby corn, drained
                    paprika, for sprinkling
                 

Method
                 

Add a little olive oil to a sauce pan and stir in the cummin and garam masala.

Next add the rice, stirring until rice is coated. Take off the heat for a minute.
Add water, cover and simmer for 25 minutes or until all liquid has been absorbed.
Allow to cool.
Stir in half the egg and spread mixture over a grease-proof oiled baking dish

Bake at 180 C for 10 minutes.

Melt butter in a saucepan, add the flour and cook stirring for 1 minute.
Add the milk and stir until thickened. Remove from heat and fold through remaining ingredients.
Pour mixture over base, sprinkle with paprika and bake at 180o C for 40 minutes or until set.

Serving suggestion : Serve with Fresh Seafood and a side of fresh green salad

Recipe by Polly R, Noosa, Queensland

 

Aduki Bean & Buckwheat patties - Posted 14th February, 2008

My 4 year old son came back from his granddad George's place raving about these patties. He absolutely loved them and asked me to put the recipe on our recipe page! So here tis.

Tip - Buckwheat and Aduki beans can both be purchased from local health food stores or in the health food section of some supermarkets.

Ingredients

3/4 cup Aduki beans (Pre soaked overnight) then cooked until they can be mashed
1/2 cup Buckwheat or Quinoa (and then cooked, cooled

2 organic eggs
1 onion. diced
3 cloves garlic
1 Medium Sweet potato, steamed them mashed
1 Large Carrot, grated
1 Zucchini, grated
3-4 tbsp Besan Flour (Chick pea flour.

Sprigs of fresh basil
Sprigs of fresh Thyme

1 tsp Cumin
1 tsp dried coriander

Method

1. Cook and mash the Aduki beans, Buckwheat and sweet potato. Leave aside to cool in a large bowl.
2. Stir fry the onion, then garlic in a little olive oil and mix in the cumin and coriander. Add this to your bowl and stir through.
3. Now add your grated carrot and zucchini, fresh herbs and eggs and mix together well.
4. Add the flour, one spoon at a time whilst mixing through to get the right consistency. You need the mixture to be able to hold together when dropped into the frying pan.
5. In a large frying pan, heat a little oil and drop small egg sized dollops into the pan and flatten them with a spatula. Cook until slightly browned and then turn over to cook the other side.

Serve hot with Home made fresh tomato sauce (Recipe on "Delicious Dinners" page) and natural yogurt, together with a nice fresh green organic salad.

Recipe by George H, Cooran, Queensland

 

 

Millet, Banana and Almond Muffins - Posted Monday 21st January, 2008

A GREAT Muffin choice for breakfasts on the run or mid morning snacks for children.

Millet and almonds are high in protein and together with banana give you a nourishing energy snack. They also taste delicious.

Ingredients

(I use all organic products)

125 g Butter (melted)
1/2 cup sugar, raw or honey
2 eggs
2 large bananas, mashed
1 cup millet flour/meal
1 cup almond meal
1/2 cup spelt flour/ or normal plain flour
2 tsp bicarb soda
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp cloves

Method

1. Mix the melted butter, sugar and eggs in a large bowl.
2. Next add the mashed bananas and sir through.
3. Mix all the dry ingredients in a separate bowl and then add them to the large bowl.
4. Gently stir together to a soft consistency. If it is too sloppy you can just add a little more flour (no more than1/2 cup). It needs to be able to drop off the spoon.
5.  Place scoops into an oiled muffin tray and bake for 20-25 minutes on 180 C.

Recipe by Wendy A, Cooran, Queensland

 

 

Creamy Mango Ice Bars- Posted 12th January 2008

Again, This beats most of the commercialized ice blocks etc. that often contain chemicals, colours or preservatives. These are 100 % organic and can be so cheap to make.

Ingredients

2 (approx) ripe organic Mangoes
1 dst spoon Honey
1/2 cup organic natural yogurt
1/2 cup cream
Sprinkle of powdered ginger

Method

Roughly chop and then mash the mangoes with a fork and mix in the honey, cream and yogurt.
(You can used a blender but I just use a fork as we love the fruity chunks).
Sprinkle the ginger and mix through.
Pour straight into an ice block maker and put a paddle pop stick into each *
Alternatively you can use small plastic cups or moulds to make small bars.
Place in the freezer and they will be ready the next day.

* Ice block makers can be bought at most kitchen shops for around $20 or less. Tupperware also sell them.

Recipe by Amina, Cooran, Queensland

 

 

Traditional French sponge cake recipe (very old recipe) - Posted 4th January, 2008


Weigh 3 eggs
Weigh the same amount of SR flour (any kind: glutten free, a mixture of flours etc...)
Weigh the same amount of sugar
Weigh the same amount of butter

Cut the butter in small pieces and leave at room temperature until soft (or melt in a pan if impatient)

Preheat the oven at 160 C

In a bowl, mix the egg yolks and sugar until it forms a white paste

In another bowl beat the egg whites until firm peaks form

Alternatively add the flour and the soft or melted butter to the       
sugar and egg yolk mixture

Progressively and carefully add the firm egg whites to the mixture

Pour in a greased cake tin and bake at moderate temperature (160 C) for about 40 minutes

The sponge cake is ready when golden, springs to the touch  and the tester comes dry when inserted.

 

Recipe by Sandie H, Ferny Hills, Queensland

Moroccan Lamb and Couscous - Posted 30th December, 2007

Lamb may not be for everyone but as a Naturopath I can highly recommend it as a good source of protein and iron for children. Lamb is one of the most hypo-allergenic foods which means that even children with many allergies may be able to tolerate this meat.

Lamb is also particularly beneficial to those of Blood Type O together with rice or a gluten free type couscous.

Ingredients

350g Organic lean lamb, diced
1 large onion, chopped
3 tbsp olive oil
2 cloves garlic, finely chopped
400g (2 small) sweet potato, cut into 1 inch cubes
200g (1 medium) zucchini, sliced
600g fresh tomatoes, roughly chopped
1 tbsp tomato paste
1 handful of freshly chopped Kale or Spinach
1 tsp ground cumin
1/4 tsp nutmeg
1 sprig of cloves (optional)
1/4 tsp cardamon
1/2 tsp fresh finely chopped ginger
1 tbsp fresh coriander, finely chopped
3-4 cups water
Celtic sea salt to taste
Pepper to taste

Method

1. Stir-fry the onion and lamb with the oil in a medium saucepan on a high heat for just a couple of minutes.
2. Turn the heat down to medium. Add the garlic, all of the dried spices and the sweet potato and stir fry for another couple of minutes until everything has been coated with the oil and spices.
3. Now add the chopped tomato's and the 3 cups of water, stir well and turn the heat right down to low. Let gently simmer for about 10 minutes. This will let the lamb cook well but still remain soft and tender. You can add another cup of water if you need more.
4. Test to see if the sweet potato is soft and if so you can add the zucchini and spinach/kale. Simmer for another five minutes. Add the chopped fresh herbs and then let sit aside with the lid on for 5 minutes while you are cooking the couscous.


For the Couscous

500 g Couscous
150 g Pitted Dates and/or Organic dried apricots *, Chopped into quarters
650 mls water
2 tbsp olive oil
1 tbsp fresh chopped parsley
50g butter

1. Pour the water into a larger saucepan and add the oil and dates. Bring to the boil then remove from the heat.
2. Now pour in the dried couscous and stir in well with the water and dates.
3. Cover with a lid and let sit for five minutes.
4. Stir the butter through and just gently heat on a low temperature while you are still stirring. Add the fresh parsley and use a fork to stir so the couscous separates and feels fluffy.

Serve the couscous onto plates and make a well in the middle for a ladles worth of Moroccan Lamb.

Serving suggestion : We love a dollop of Natural yogurt on the side and sprinkle fresh mint leaves over the whole meal. Other tasty herbs to add are fresh rosemary or sage.

* Always use ORGANIC dried apricots and dried fruit to ensure they have no added Sulphur Dioxide.  Sulphur Dioxide may contribute to many allergy type symptoms such as eczema and asthma.

Recipe by Amina, Cooran, Queensland

 

 

Frozen Banana Smoothies - Posted 20th December 2007

My Children (and my Husband and I) Love these on a hot sunny day. This beats most of the commercialized ice blocks etc. that often contain chemicals, colours or preservatives. These are 100 % organic and can be so cheap to make.

Ingredients

4 (approx) ripe organic bananas (I used the ones that are just turning a bit soft)
1 dst spoon Honey
1 cup organic milk (cows, goats or soy)
Sprinkle of cinnamon

Method

Mash the bananas with a fork and mix in the honey and milk.
You can used a blender but I just use a fork.
Sprinkle the cinnamon and mix through.
Pour straight into an ice block maker and put a paddle pop stick into each *
Alternatively you can use small plastic cups or moulds.
Place in the freezer and they will be ready the next day.

* Ice block makers can be bought at most kitchen shops for around $20 or less. Tupperware also sell them.

Recipe by Amina, Cooran, Queenland

 

 

Gluten-Free Puff Slice - Posted 14th December 2007

Ingredients

125 g butter
1/2 cup sugar
1 tbsp honey
1 tbsp glucose syrup
5 cups puffs (rice, millet, corn, buckwheat, quinoa etc)
2 cups nuts and seeds (sunflower, sesame, pepitas, cashews, almonds, coconut etc)
1 cup dried fruit (sultanas, apricots, dates etc)

Method

1. Put the first four ingredients in a saucepan and heat until melted and combined.
2. Continue to simmer until mixture is thick and slightly darker in colour.
3. Mix dry ingredients together in a large bowl.
4. Add the butter/sugar mixture and combine well.
5. Place the mixture in a lamington pan lined with baking paper and press down firmly.
6. Mark into squares with a knife.
7. Bake at 160 degree C for 15 minutes.

Tip - I like to take it out after about 10 minutes to let the oven cool and then put it back in the oven (switched off) for 30 minus or so to crisp up a bit more.

Recipe by Belinda S, Cooran, Queensland

 

 

Spelt Chapati Bread  - Posted 7th December 2007

 

Chapati bread is a traditional Indian unleavened bread usually made with whole meal flour (I use Spelt). Children love to break pieces off and dip it into their curries or dahl.

P.s I am still working on a gluten free chapati but I haven't quite perfected it yet! Any TIPS PLEASE?

 

Ingredients

3 cups Organic Wholemeal Spelt flour

1 1/2 cups warm water

1 tsp celtic or sea salt

1/2 cup flour to dust your bench and rolling pin

 

Method

1. Place the flour and salt in a large bowl. Make a well with your fingers and slowly pour in the warm water while gently mixing with your other hand.

2. Mix and then knead for about 10 minutes to a dough consistency. Wrap in a damp tea towel and leave aside for 15 minutes.

3. Unwrap the dough and knead again for another 10 minutes. (Think of how toned your arms will get).

4. Split the dough into large egg sized pieces and roll each piece into thin (about 5 mm) circles. Dust them with extra flour and place one in a non stick frying pan (traditionally a cast-iron pan).
Gently heat until you start to see the bread slightly bubbling and flip it over to cook the other side. If you press down on the sides with a spatular the bread will puff up a little in the middle. You can use some ghee or oil to cook one side or just cook it plain.

5. Serve immediatly with a curry or dahl.

Chapatis may be kept for a short while before serving if you wrap them in a tea towel  and place in a sealed container.

 

Recipe by Amina, Cooran, Queensland

 

 

Creamy Tahini Sauce - Posted 26th November 2007

Ingredients

1/2 cup Tahini
1/2 cup water
1 clove garlic chopped finely
3 Fresh Sage leaves chopped finely or use 1/2 tspn dried sage
2 Tablespn Tamari (soy) sauce

Method

Mix all ingredients together briskly stirring until it becomes a thinner paste consistency.  Add a little more water if needed, and pepper if you like.
This is absolutely YUMMY on salads, roasted veges and poured over avocado in wraps.

Recipe by Tara Y, Kingaroy, Queensland

 

 

Quinoa Tabouleh - Posted 19th November, 2007

Ingredients

2 cups cooked & cooled Quinoa (Pronounced "Kin-wah" )

     Cook 1 cup of grain per 2 cups water for 15 - 20 mins)

Large bunch parsley
Tomatoes
Shallots
Garlic
Pepita seeds - I use 'The Green Oil Company" roasted dark pepitas - you won't stop munching them!
1/4 cup Olive oil
Lemon juice from 1 lemon

Method

Chop everything up small except Pepitas, then toss through the cooked Quinoa.

Add Lemon juice & olive oil, celtic sea salt & pepper.
Also yummy with added grated raw beetroot or cubed & roasted beetroot pieces, and rocket / basil chopped in with the parsley.
Serve in mountain bread wraps, or as side salad drizzled with Creamy Tahini Sauce  - taste sensation!

Recipe by Tara Y, Kingaroy, Queensland

 

Easy Banana Bread - Posted 11th November 2007

Ingredients

2 cups flour (I use W/Meal Spelt with 1/4 cup Coconut Flour - available at health food / organic grocery stores)
2 tspns baking powder
1/2 tspn sea salt
1/3 cup butter
3 eggs, beaten
1/2 cup honey (Use less if adding dates)
2 cups mashed ripe bananas (about 4 bananas)
* Add dates, raisins or chopped "naked" ginger pieces

Method

Mix flour, baking powder & salt. Cream butter & honey then add the eggs, bananas, dates, ginger etc.

Mix in the flour & pour into a greased bread tin. Sprinkle with Sunflower seeds.

Bake for 45 mins on approx 160 - 180 degrees in fan forced oven, or up to 1 hour if not fan forced.

Recipe by Tara Y, Kingaroy, Queensland

 

 

Chickpea & Potato Salad - Published in the "Spring" Angelmothers Ezine

 For a quick and yummy packed lunch, this recipe is just too easy!

 

Ingredients

700 g Organic potatoes, cut into cubs

2 cups cooked chickpeas or 1 can organic chick peas (for convenience)

3 tbsp mayonnaise

1 cup grated cheese (optional)

Fresh Mint leaves

Fresh chopped Parsley

Salt and Pepper to taste

 

Method

1. Steam or gently boil the potatos until they are cooked but not to soft. (5-10 minutes)

Note : It is nutritionally better to boil potato to break up the starch, but it is quicker to steam them.

2. Place potato's in a large salad bowel and sprinkle the cheese over the top. When they have cooled a little stir in all of the other ingredients.

Serve with a nice big mixed green salad

 

Recipe by Gerry H, Cooran, Queensland

 

Roast Pumpkin Salad- Published in the "Spring" Angelmothers Ezine

This is a tasty salad that is a great addition to any barbeque, picnic or Sunday lunch and packed lunches.

 

Ingredients

1 large butternut or 1/2 a large Jarra Pumpkin

2 Red Capsicums

1 Red Onion

6 cloves of garlic

2 nice sprigs of fresh basil, chopped

A bunch of English spinach, chopped

2 ripe but firm avocado

 

Method

Peel and chop the pumpkin into largish roasting size pieces. Chop the onion into large wedges; peel and halve the garlic cloves and combine with the pumpkin. Add a dash of olive oil and salt and garlic to taste.

Roast until just cooked, so that it isn’t too soft and over cooked in the salad.

While that is roasting grill the capsicums to burn the skin, ( if you cannot do this in a grill, place the capsicum over a gas hob and allow the skin to burn).

Let the grilled capsicum cool in some cold water then peel the skin, remove the seeds and chop into large pieces.

Skin and dice the avocado into nice cubes.

Add all of your cooked and fresh ingredients together and gently toss before serving.

Dressing : 2/3 Extra Virgin Olive oil and 1/3 balsamic vinegar and honey to taste. Mix these three ingredients in a small jam jar and shake before pouring over your fresh salad

 

Recipe by Byron H, Cooran, Queensland

Tuna Nicoise Salad - Published in the "Spring" Angelmothers Ezine

 

This salad is quick and easy and can be made up in the morning for a family of four.

Ingredients

4 Organic Medium potatoes (can include a sweet potato), scrubbed and chopped into chunks

Handful of fresh green runner beans

3 Organic eggs, hard boiled and sliced

2 tomatoes, chopped into slices

1 tin of Tuna Fish (200g)

Freshly chopped shallots

Salt and pepper to taste

Olives (Optional)

Fresh herbs or baby spinach (slightly blanched) are optional and add great flavours and nourishment.

Method

Boil the potatoes until they are nearly ready and add the beans to cook for the last 2 minutes. Strain the potato and beans and let cool a little before you place them in your packed lunch boxes.

Add all the other ingredients and store in a fridge or cool box until lunch time.

Dressing can be added on serving :

Flaxseed oil with a dash of apple cider vinegar or balsamic vinegar.

 

Tip—For adult packed lunches, I recommend taking a small tin of tuna (95g) and opening it to add fresh to your salad especially if refrigeration is not accessible.

 

Tip—Packed lunches and drinks are best stored in either good quality Tupperware or adult packed lunches can be stored in Pyrex dishes with lids. There are a lot of chemicals released from cheap plastics e.g xeno-oestrogens especially if we put hot or even warm food into them.

 

 

 

 

 

 

ANY FEEDBACK IS GREATLY APPRECIATED & PLEASE LET US KNOW OF THE RECIPES THAT DESERVE AN EXTRA SPECIAL ANGELMOTHERS GOLD STAR