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lemon barley water

27th March 2016

barley water table

Barley has a cooling thermal nature; sweet and astringent in taste.  Traditionally given to calm sore stomachs.


-Marguerite daisy, also known as the Argyranthemum frutescens

barley water closeup

lemon barley water

Makes just over 1.2 – 1.5 litres

Recipe adapted from Spring the cookbook.

Lovely soothing, yet thirst quenching, drink.  You can add other flavouring to it besides lemon and honey – lemon verbena or ginger would work well.  Don’t discard the cooked barley.  Recipe to follow, or stir through a vegetable soup, or dress it simply with a little olive oil and lemon juice and add to a salad.

ingredients :

1 cup /200g pearl barley

10 cups/2.5 litres filtered water

3 – 4 Tblsp light-flavoured honey

3  Tblsp lemon juice, or more to taste

preparation :

Rinse the barley several times until the water runs clear, then pour into a saucepan and add the filtered water.  Bring to boil over a medium heat, then reduce the heat to a simmer and cook uncovered until the barley is tender, this will take about 35 – 40 minutes.  Strain, reserving the cooking water, and set the barley aside.

Run the barley water through a thinner strainer into a pouring jug, add the honey, stirring until dissolved.  Allow to cool.

Add the lemon juice, taste, adding more honey or lemon as needed.

barleywater closeup

Goodness shared by Stacey

Kristin’s cinnamon spiced Moroccan stew

20th January 2016


Since arriving home from our American trip a few weeks ago, I have been ‘nesting’ in my home, cooking, baking, moving things about, filing, organising, simplifying, and creating things, all inspired by my stay in Sebastopol and that lingering sense of being held, nurtured and a deep inner feeling of peace I felt there.

This tasty Moroccan stew is inspired by Kristin, who made it for dinner one rainy, chilly evening. I have been making it weekly for Jonathan to take to work and for the children’s school lunches, or in the evenings for a warming, cozy, comforting stew.

This was a recipe Kristin had written down for me and sent by ‘snail’ mail years ago, but I had never gotten around to making it.  So when I arrived home from our trip, I set about rifling through my drawers, walls, cupboards, mirrors, where I have all of her artwork and things stuck – to find it.  I keep all of her letters as they hold such soft, peaceful beauty and the art inside always inspires.  She says I am her muse, but she is my teacher, in so many, many ways – I admire her authenticity to this yogic lifestyle and teachings, and her simple living as a householder.  She has the ability to live with such modesty, surrounded by natural beauty as you can see by the images below – but still maintains a balance as she moves in this world.  I am ever grateful to be moving on this path with her.

kristin in windowkristin kitchen windowinspiration kristin house

– Sebastopol, California


Kristin’s cinnamon spiced Moroccan stew with couscous

serves 4 

I always keep bags of pre-cooked chickpeas in my freezer for easy meals during the week – Chickpeas that have been soaked overnight and simmered until soft.  A few pinches of bicarbonate soda added when simmering helps to soften them.  I also find freshly ground spices where possible make all the difference to the flavours of the finished dish.  The cinnamon & cumin has such an exotic aroma, flooding your senses with a ‘little of divine’.   It is delicious.  Use any combination of vegetables – carrots, sweet potato, pumpkin, eggplant, zucchini, beans – all combined to make at least 5 – 6 cups of finely chopped or sliced vegetables…

for the couscous:

2 cups couscous

3½ cups boiling water

½ tsp salt

2 heaping tablespoons ghee/butter

½ cup roughly chopped almonds

for the stew:

cup olive oil

1 heaped tsp cumin seeds

1 heaped tsp turmeric powder

½ tsp cinnamon – preferably Indian – a spicy, strong cinnamon

½ tsp good quality paprika

a combination of approximately 5 – 6 cups of finely chopped vegetables – 

1 large fennel/2 sticks celery

1 large red bell pepper

2 large tomatoes

2 small carrots

1 small sweet potato/wedge of pumpkin

1 cup cabbage

1 cup pre-cooked chickpeas

1 – 2 cups water

2 Tblsp small dried currants/ jaggery

salt & pepper, to taste


prepare the couscous:

In a medium saucepan, place the couscous, ghee and boiling water.  Stir to combine, cover and allow to sit for 20 minutes, undisturbed.

prepare the stew:

In a small pan, dry-roast the cumin seeds until slightly golden.  Allow to cool and grind in a mortar and pestle.  Set aside.

Wash, peel where necessary and finely chop the vegetables, keeping them separate.

Heat the oil in a medium saucepan, and saute the celery and red pepper until soft, add the chopped tomatoes, the ground cumin, turmeric, cinnamon and paprika, stir to combine. Depending on the choice of vegetables, add them bit by bit, adding the starchier vegetables first as they take the longest to cook.  Once all the vegetables have been added, add the water and the pre-cooked chickpeas. Cover and stew on low until the vegetables are slightly softened.  When cooked, season with salt, stir in the dried currants/jaggery and sprinkle with chopped fresh parsley/coriander.

Fluff the couscous with a fork, and garnish with the roughly chopped almonds.

Serve in a bowl, a generous helping of couscous, a bountiful scoop of Moroccan stew, garnish with more almonds and freshly chopped coriander/parsley.  A few good rounds of pepper, and if desired, a crumbling of feta or grated parmesan.


Goodness shared by Stacey

chocolate covered ‘caramels’

20th December 2015


The rain has been heavy and relentless these last days.  The air thick with mist & fog, so much so I cannot see the vegetable garden from where I sit.  No choice but to stay inside, to go inside.  It feels like an offering, one where everything must slow down.  A reminder to appreciate and be thankful for all these blessings which tend to pass by.

A few photos taken awhile back, on drier sunnier days

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These are a lovely gift to give to family & friends for the holiday season, just wrap them up in some recycled paper, a ribbon with a little bit of nature tucked in somewhere.  Some other ideas are these homemade raw halvah & zesty mango bliss balls.  Or an assortment of all three!


chocolate covered ‘caramels’

makes 14 bite-sized balls

Recipe inspired from ‘Trinity’s Conscious Kitchen’

These are a really special indulgent sweet, a favourite with my husband.  

Once set, the texture is a lovely chocolate crunch on the outside with a soft gooey caramel on the inside. And no nasty sugars or additives. To speed up the process, you could easily melt down your favourite chocolate bar.

The original recipe used 2 tablespoons of Lucama powder (a dried, sweet fruit packed with nutrients and goodness) into the caramel.  A great way to add a superfood into your diet. 

for the caramel bites

100g medjool dates, pitted – about 7 large dates (can use regular dates, but keep in mind soaking time will be longer)

4 Tbsp coconut butter

for the dark vanilla chocolate

25g cocoa butter

15g cacao powder

2½ Tbsp coconut sugar

1 tsp vanilla essence

chopped toasted almonds & coconut for garnish


Line a baking tray with parchment paper and set aside.

Soak the dates for at least an hour in filtered water.

Drain the dates and blend with the coconut butter.  Use a hand blender/immersion blender as this seems to work best.  You will have to scrape down the bowl and blade as you blend.  Place the mixture in the freezer for 15 minutes to thicken a little before rolling.

After fifteen minutes, take the caramel mixture from the freezer.  Using a heaped teaspoon of the mixture, roll into a small ball about half the size of a golf ball.

Place the balls onto the lined tray and place in the freezer for half an hour (This will make the chocolate dipping easier).

Prepare the vanilla chocolate dipping sauce.  Put an inch or two of water in a small saucepan and bring to a faint simmer.  Place another small non-reactive bowl (glass works well) on top so that it sits over the water, but is not touching the bottom of the saucepan.  ‘Shave’ the cocoa butter with a sharp knife and place into the bowl (shaving the coconut butter will make it easier to melt).  Add the coconut sugar into the bowl and stir to combine.  When the cocoa butter has melted,  sift in the cocoa powder, drizzle in the vanilla essence and whisk until completely smooth.  Remove from the stove, cool the chocolate mixture ever so slightly, keeping it runny, but not too runny for dipping.

Dip the caramel balls into the chocolate mixture.  I find using a fork helps scoop them out of the chocolate and to place them back onto the tray. Sprinkle with chopped almonds or coconut and repeat with the remaining caramel mixture.  Place in the fridge to set for half an hour.  Once the caramel balls have set, keep them in a sealed container in the fridge.


Goodness shared by Stacey

vegan strawberry-filled Hanukkah doughnuts (sufganiyot)

10th December 2015


This is the first year I have made these ‘sufganiyot’.  They were requested for dessert after the lighting of the candles.  Hanukkah is my favourite celebration, with the evening ritual of light, candles and all that wonderful fried food, which I tend to avoid throughout the year.

I enjoy living with a conscious choice of eating and preparing healthy, clean food, but I still enjoy some of the more indulgent foods from time to time.  I appreciate food and through my lifestyle, I have gained a deeper understanding of how food affects my physical, mental, emotional health, and in turn, my meditation practice.

With that in mind, I have also come to understand that anything made with heart-felt gratitude, pure and good intention, and shared with like-minded loved ones, feeds the mind, body and soul and leads us to a higher consciousness.  Even when there is deep-frying and powdered sugar involved!

Magic is involved when dough hits hot oil.  It is a miracle right before your eyes – you will understand when you make these.


strawberry jam filled doughnuts

makes approximately 20 doughnuts 

I find when deep-frying the doughnuts, it is best to deep fry in a cast-iron pot, as it keeps the oil at an even consistent temperature.  

This is a good site to judge how hot the oil should be without the use of a temperature thermometer.

I aimed for a smaller doughnut but you can make them as small or as large as you wish.  If wanting to make the doughnuts in stages, or to make only a few, prepare the dough, divide and refrigerate half of the dough overnight.  Bring the dough to room temperature the next day, which will take about 30 minutes, and proceed with the instructions below.  

for the wet ingredients:

1 Tblsp chia seeds

3 Tblsp water

¾ cup nut milk (room temperature)

3 Tblsp oil of choice

1 Tblsp vanilla extract

for the dry ingredients:

250g white spelt flour

100g whole spelt flour

50g/¼ cup light brown sugar

1 Tblsp dried yeast

½ tsp Himalayan salt

1 bottle canola, sunflower or peanut oil for frying

for the filling:

½ cup strawberry jam

powdered sugar, for sprinkling


In a medium bowl, combine the chia seeds, water and nut milk.  Stir to combine and set aside for twenty minutes.  Once the chia seeds have gelled, add the oil and vanilla extract, then whisk to combine.

Meanwhile, in a large bowl or the bowl of a stand-mixer fitted with a dough hook, mix together the salt, flour, sugar and sprinkle over the dried yeast.  Add the wet ingredients to the flour mixture and stir to combine.  Knead, either by hand on a floured surface or with a dough hook for 7 – 10 minutes, until you have a smooth and slightly sticky dough.

Transfer the dough to a well-oiled bowl, turning several times to coat entirely with oil.  Cover with plastic wrap and let sit in a nice warm area in your kitchen, until it has doubled in size, about 2 hours.


Once the dough has risen, give it a quick knead and on a lightly floured surface, roll out the dough to 1 centimeter thickness.  Using a 2-inch cookie cutter (or a glass), cut out about 20 (2-inch) circles, dipping the cutter in flour as needed to prevent sticking.  Re-roll scraps until the dough is used up.

Line a baking tray with a clean kitchen towel and place the circles onto the towel.  Cover loosely with plastic wrap and allow to rise until puffy, 20 – 30 minutes.


When ready, heat a few inches of oil in a large cast-iron pan until it reaches 340F/170C or a scrape of dough sizzles upon contact.  You don’t want it too hot as you want to allow time for the doughnuts to cook through.  Fry in batches of 4 or 5 (depending on the size of your pot), turning once, until golden, for approximately 30 seconds on each side (the doughnuts will float and fry quickly and puff up).  The doughnuts may flip over by themselves, but some may need help.  Use a slotted spoon to transfer them to paper towels to drain.

To fill them – When the doughnuts are cool enough to handle, use a chopstick to poke a hole in the side and rotate it to create a space for the filling.  With a piping bag or small zip-lock bag with the corner cut, squeeze a good helping of strawberry jam into the doughnuts and sprinkle generously with powdered sugar.  The doughnuts are best serve immediately.  Happy Hanukka!


Goodness shared by Stacey

carrot & mung dal soup – a winter warming soup

6th December 2015


I thought I would re-visit this soup, as it is one I make most often in the colder months and a particular favourite of Donna’s.  It is also very quick and easy to prepare and has such simple flavours and warmth due to the pepper and ginger added, which helps to keep us nourished and grounded in these colder months.  Dry roasting and roughly grinding your own spices make all the difference to bring out the flavours, don’t be tempted to skip this process.

Out of all the pulses, mung dahl (green gram) is one I use most often; as it has a calming, cooling and balancing effect on all dosha’s.  It is also very cleansing and medicinal.  The tomatoes can easily be omitted if desired; as the lemon juice adds the acidity that this soup requires.

A few memorable images from our recent retreat in India.

4V7A9074_1980x1297banyan tree cloudscapeholy water tap

– Sri Ramana Maharshi Ashram

– Banyan Tree, Fireflys Resort

– Illuminating cloudscape


carrot & mung dal soup

The original recipe is from Yamuna Devi’s, The Vegetable Table.  It is a little worn and splotched on most pages from over-enthusiastic use.  A great book to start with when wanting to cook good, wholesome Indian meals without the addition of onion or garlic.  There is also a sense of devotional cooking in all the recipes she makes which I really like.

This is my version of her soup with a few changes.  The original recipe uses split mung/moong dal (yellow) which results in a lighter soup. I particularly prefer using the whole mung dal for a heartier Winter soup.

Serves 4

ingredients :

1 cup whole mung dal

8 cups filtered water

4 medium carrots, peeled and roughly chopped

3 whole cardamom pods (peeled and seeds crushed)

1 inch piece of fresh ginger, finely chopped

1 tsp cumin seeds

1 tsp whole coriander seeds

1 small plum tomato, finely chopped

1 – 2 Tblsp ghee/oil

1 dried chilli, torn in half

6 fresh curry leaves, optional

¼ tsp asafoetida powder, optional

juice of half a lemon, or more to taste


1 tsp freshly ground pepper

handful fresh coriander, chopped


Wash the mung dal in a bowl, swishing the grains in several changes of water until it runs clear.  Combine the mung dal, carrot, water, ginger, and cardamom pods in a large soup pot and bring to boil.  Reduce to a simmer, partly cover and cook until the mung dal are broken down and soft; anywhere from 30 to 40 minutes.

In a small pan over moderate heat, dry roast the cumin and coriander seeds until golden and deeply fragrant.  Place in a mortar and pestle, and grind into a rough powder.  Add this to the mung dal with the chopped tomatoes and fresh coriander leaves.

To finish the dish, warm ghee/oil in a small pan, add the torn dried chilli pieces, fresh curry leaves and asafoetida powder, fry for thirty seconds, remove from heat and pour into the soup.  Season with salt, pepper and the juice of half a lemon or more to taste.  I find the lemon juice and freshly ground pepper bring this soup together, so you may want to add more.  Drizzle with a little melted ghee when serving.

This soup is great served with your favourite bread toasted and a bowl of guacamole or if trying to avoid bread make a pot of red rice or quinoa and serve a spoon in each bowl of soup.


Goodness shared from Stacey

good morning live apple oatmeal with tahini sauce

24th November 2015

because it’s still THAT sort of weather..

4V7A9546_1980x12974V7A9544_1980x1297 4V7A9529_1980x12974V7A9553_1980x1297

or should I say… ‘It WAS that sort of weather’….


good morning live apple oatmeal with tahini sauce

A favourite with my daughter as a light meal before she goes to school, her preference is served with a spoon of thick greek yogurt & a drizzling of honey.

serves 1

ingredients :

1 large apple

squeeze of fresh lemon juice

1 tsp each goji berries, sunflower & pumpkin seeds (soaked overnight)

1 Tbsp ground flaxseed

tahini sauce

1 Tblsp tahini

2 Tblsp water

½ tsp honey/maple syrup

¼ tsp cinnamon


Drain the berries and seeds, set aside.

Grate the apple with a box grater, leaving the skin on.  Toss immediately with lemon juice to prevent browning.

Sprinkle over the ground flax seeds, goji berries and seeds.

In a small bowl combine the tahini sauce ingredient adding water until a pouring consistency is achieved. Drizzle over the apple oatmeal and serve immediately.


Goodness shared by Stacey

roasted pumpkin palya

25th October 2015


from garden to table…

4V7A7701_1980x1297 4V7A8714_1980x12974V7A8824_1980x1297 4V7A8832_1980x1297

I had been patiently waiting and watching these beauties all late Summer, until now.  There is something about the shape and colour of a pumpkin in their round jolly state, glowing bright and light amongst the blackened droopy leaves and tangled stems, that makes you smile and a warm glow is ignited.

Particularly now, after being absent from the garden for three weeks, attending our yearly yoga retreat in India.  I came back full of calm and brightness to a garden that had too many dreary wet days, causing the tomato and zucchini plants to melt, far too early in the season.  The sight of not one, two, but three, bright balls of sunshine ignited hope and light into a neglected garden.  They had survived a long absence, a storm and a take-over of zillions of snails.  Now I have to ask nicely for them to leave.


pumpkin palya

Inspired by Sandya’s place in Mysore.

serves 4


1 kg peeled & chopped pumpkin (any kind of pumpkin works well here)

4 Tblsp ghee/oil, divided

60g/1 red capsicum

1 tsp black mustard seeds

1 Tblsp bengal gram dal

1 tsp black gram dal (skinned & split)

¼ tsp asafoetida powder

6 – 8 fresh curry leaves

2 Tbsp dried/fresh coconut

salt to taste

handful of fresh coriander


Preheat the oven 210 C/410 F.

Wash the bengal gram and black gram in water, then cover with filtered water and leave to soak for 30 minutes to an hour.  Drain and set aside.

Line a rimmed baking tray with baking paper.

Wash the pumpkin, peel and chop into 1½ cm pieces.  Place in a bowl and drizzle with 3 tablespoons melted ghee or oil.  Toss until well coated, then place on the baking tray in the oven to roast until soft and golden brown around the edges, approximately 30 – 40 minutes.

Wash the capsicum and chop into small pieces.  Set aside.

In a heavy bottomed skillet, add the remainder of the ghee, then when hot, add the mustard seeds. When they start to splutter, add the bengal gram and black gram dal and fry until golden brown.  Add the asafoetida and curry leaves and mix well.

Add the capsicum and fry for a few minutes.  Turn off the heat, add the coconut and roasted pumpkin. Mix well, season with salt and sprinkle with fresh coriander when serving.

Serve with chapati, dosa or your favourite grain dish.


Goodness shared from Stacey

apple almond & oat slice

8th October 2015


The clouds opened up and gave us an offering, and now, this moment we are soaking up the rain, sun and light..

and feeling truly blessed in seeing all this sweet unknown…


apple almond & oat slice

makes one 9-inch square slice 

Another recipe from Amy Chaplins – At Home in the Whole food Kitchen

Leave the skins on the apples as they give a beautiful red blush to the slice.  I have tried this with many fruits – my favourite being the apple and freshly picked small plums.  If using small plums or cherries there is no need to saute them,  just toss them in the maple syrup and vanilla before placing them on the oat slice.  

ingredients :

1 Tblsp extra virgin coconut oil

4 small red skinned apples, core & cut in ½ inch slices

4 tsp vanilla extract, divided

cup plus 1 tablespoon maple syrup, divided (or liquid sweetener of choice)

1½ cups regular rolled oats

1 cup dried shredded coconut

1½ cups almond meal

½ cup barley/whole wheat spelt flour

1½ tsp aluminium-free baking powder

½ cup extra virgin coconut oil

2 Tblsp unsweetened apricot or jam of choice

preparation :

Preheat oven to 180C/350F.  Line a 9 x 9-inch square cake pan and line with parchment paper, covering bottom and about an inch up sides; set aside.

Warm coconut oil in a wide skillet over medium heat.  Add apples and saute for 5 minutes or until golden in parts.  Stir in 1 tablespoon maple syrup and 2 teaspoons of the vanilla extract and continue cooking for another 6 to 8 minutes, lowering heat if apples begin to brown.  Cook until apples are soft but not falling apart.  If they’re still firm, reduce heat to low, cover skillet, and continue cooking for a few more minutes. Remove from heat and set aside.


Add oats to a food processor and blend until finely ground.  Transfer to a medium bowl and mix in the almond meal, flour, coconut and baking powder.  In another bowl, whisk remaining maple syrup, remaining vanilla and oil.  Pour into the dry ingredients and stir to combine. Lightly press batter into prepared cake pan and bake for twelve – fifteen minutes.  Remove from oven (leave oven on), and arrange apples 4 in a row over surface of slice, leaving a ½-inch border around edge.  (I only had 3 big apples so I improvised and ended up with 3 rows, the smaller apples work better in slicing and the overall look).

Lightly press apples into the cake and return to oven for 20 – 25 minutes or until edges are golden brown. Remove from oven and allow cake to cool.

To make the glaze, place jam in a small pot over medium heat and stir until melted, about 1 minute. Remove from heat and use a pastry brush to lightly brush glaze over surface of apples.  Cut into squares and serve with vanilla ice-cream or thick yogurt and a sprinkling of toasted almonds.


Goodness shared by Stacey

celebration salad

20th September 2015


A celebration of wonderful abundance from the garden using freshly picked kale leaves, the first of the walnuts from a tree I didn’t know we had, and the last of those pears.


celebration salad

celebration salad adapted from ‘Vibrant Food’

This salad is best eaten on its own, as the kale is surprisingly satisfying & hearty.  This way you also get to enjoy the joyous flavours, surprises & celebration of textures.  If you don’t have kale available, swiss chard or spinach can be used.  Because I have trouble digesting too much ‘raw’ in the cabbage family, I like to steam the kale very, very briefly.  There is also an option of eating it raw using a light massaging technique to break down the cell walls.

serves 4 – 6


for the salad 

6 – 8  cups of young leaves of Nero Tuscan Kale

1/2 cup walnuts

1 Tbsp maple syrup

1/2 cup finely chopped red cabbage

1 small pear, slightly under-ripe, cored and thinly sliced length-wise

1/2 cup pomegranate seeds

zest from one lemon

for the dressing

5 Tblsp extra-virgin olive oil

2 Tblsp sweet balsamic vinegar

2 Tbslp lemon juice

fine sea salt and freshly ground pepper

Pre-heat oven to 350F/180C.

Wash the young kale leaves and remove the inner stem of the bigger leaves.

Bring a pot of water to the boil, salt it lightly and plunge the kale gently in for 15 – 30 seconds, retaining its vigour and crispness.  Drain, pour cold water over and set aside to cool.  Spin to remove excess water. Slice into ribbons.  If picking fresh from the garden, I like to add the smaller delicate leaves, keeping them whole.

(If you prefer your kale leaves raw – In a large mixing bowl, toss and gently massage the chopped kale with 2 tablespoons of lemon juice and a drizzle of olive oil.  Set aside, tossing by hand every ten minutes,  for about 30 minutes.)

Arrange the walnuts in a single layer on a baking sheet and drizzle with maple syrup.  Toast until golden brown and fragrant, about 8 – 10 minutes. Set aside to cool for about 5 minutes, then coarsely chop.

Discard any limp outer leaves from the cabbage and shred finely until you have half a cup.

Slice the pear into quarters, remove the core, then cut the fruit into thin slices.  Brush each piece with lemon juice, to stop browning.

To prepare the dressing, whisk together the olive oil, balsamic vinegar, lemon juice, salt and freshly ground pepper to taste.

In a large salad bowl, combine the finely chopped cabbage and kale.  Toss with your hands to combine. Scatter the walnuts, pear slices, and pomegranate seeds over the top of the salad.  Sprinkle over the lemon zest.  Dress the salad when ready to serve.


With a new Jewish year just passed – I wish each & everyone success on their inner journey – a spark of golden light to be nurtured & glowing – may it grow brighter & brighter.

Goodness shared by Stacey

creamy oat porridge with maple roasted pear & toasted macadamia

11th September 2015


If you keep walking past the plum-tree, the mulberry, quince, and further down past the peach tree, right next to the two different variety of apple trees, there is a small, but rather abundant pear tree with the most charming, bite-sized pears. After much research, I discovered it maybe a Beth, a late Summer producing pear tree.

I was out early one misty morning, as I like to do. Walking the garden after my silence practice, after having my tea in a favourite cosy corner of the house, watching the light change – I ventured out just as it became light enough to see, to take in the moist air, the morning chorus and the silence of the garden. Always with my camera in hand as the light is so soft and magical at this time.  It was a particularly misty, magical morning, as Sintra is known for.  I could almost touch the clouds moving past.  It was just me, the ducks and swans, and this pear tree.


I believe that there is a subtle magnetism in Nature, which, if we unconsciously yield to it, will direct us aright. ~Henry David Thoreau


creamy oat porridge with maple roasted pear & toasted macadamia

The roasted pears are subtle and delicious.  They make a wonderful sweet dessert with ice-cream or yoghurt.  You can use any sort of nuts or seeds.  I had brought two big bags of macadamias from my recent trip to Australia and have been using them in everything.  I love their smooth, buttery flavour.

serves 2 

porridge :

1 tsp ghee or a mild tasting oil

3/4 cup steel-cut oats, small or large

1 cup water

1 cup nut milk, of choice

1/8 tsp fine Himalayan salt

roasted pears :

3 small, firm, ripe pears

1 Tbsp ghee/oil

2 Tblsp maple syrup or liquid sweetener of choice

for serving :

2 Tblsp ground flaxseed

1/2 cup roughly chopped macadamias or nuts of choice

cinnamon powder for sprinkling

Preheat the oven to 200C/400F.  Line a rimmed baking sheet with baking paper and set aside.

roasting the pears –  

Peel the pears, cut in half and core.  Place on the baking sheet, drizzle with ghee/oil and maple syrup, then toss gently.  Roast for 25 – 30 minutes or until browning.  About 6 minutes before the pears are ready, place the nuts on a separate, or if there is room, on the same tray and continue to roast until golden.  Remove from oven and set aside.

to make the porridge –

In a heavy based saucepan over medium heat, melt the ghee.  Add the oats and stir around in the ghee until a nutty aroma fills your kitchen. Pour in the water, nut milk and salt, and bring to boil, stirring continuously for about 15 minutes.  Keep stirring until the oats are creamy and tender.  Turn off the heat and stir in the ground flaxseed.

Divide the porridge amongst the bowls, place a roasted pear half or two on top with a scoop of the caramelized syrup mixture off the tray.  If desired, drizzle over a little more honey or syrup and a drizzle of melted ghee.  Sprinkle with the toasted nuts and cinnamon powder.


Goodness shared by Stacey

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