parsley

vegetable barley ginger soup with lemon thyme

7th December 2014

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A soup to warm your hands and to strengthen your courage…

We can do anything if we sit with intention, just holding it in our thoughts, our hearts and lifting it up with LOVE, LIGHT, JOY, PEACE and COURAGE.

There are no limits to what we can do…..try it!

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vegetable barley ginger soup with lemon thyme

Serves 4 – 6

Inspired by Noa.

If I am out of home-made vegetable stock, I add the rind end of a wedge of parmesan – it adds a savoury, salty flavour to the soup.  This recipe also called for 4 dried shiitake mushrooms, thinly sliced – I tend not to eat mushrooms, so I left them out. But if you like the deep earthy flavour of mushrooms, add them to the soup with the vegetables.

ingredients  

2 Tbsp olive oil

2 stalks/150g celery

3 Tbsp/30g fresh ginger, finely chopped

1 tsp turmeric powder

1 stick of kombu

1 fresh bay leaf

1 medium/300g sweet potato or pumpkin

2 medium/170g carrots

a large wedge cabbage (200g)

⅓ cup/70g whole barley

10 cups/2½ L vegetable stock or water

1 bunch/15g lemon thyme

1 bunch/30g each fresh parsley and dill

Extra parsley, dill and chard/kale

2 tsp rock salt

¼ tsp freshly ground pepper

preparation 

1.  Finely chop the celery, wash and peel the remaining vegetables, then cut into generous chunks so that they do not break up in the cooking.

2.  In a heavy-based saucepan, heat the olive oil, then add the celery, ginger, turmeric, kombu and bay leaf – saute until all are coated.

3.  Add the remaining vegetables, barley and pour in the water so that the vegetables are covered.

4.  Tie up tightly the lemon thyme, parsley and dill and place on top, bring to the boil and turn down the heat  – simmer covered for 1 hour.

5.  Remove the bunch of lemon thyme, parsley and dill and discard.

6.  Add the salt and freshly ground pepper, roughly chop a handful of fresh parsley, dill and chard/kale and stir this into the soup.

7.  Using a potato masher, press down a few times to break up the vegetables – allow to sit for 5 minutes before tasting – adding extra seasoning where needed.

Serve with a drizzling of olive oil and extra cracked pepper.

Goodness shared from Stacey

green smoothie

27th February 2013

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What makes this green smoothie so good is the wide spectrum of amino acids, minerals, vitamins, antioxidants, chlorophyll, fibre and enzymes that will give your body the health, energy and strength it needs. The blending helps breaks down the cellular walls of the leafy greens, enabling our bodies to assimilate all these nutrients.

I try to not use the same leafy greens every day, rotating the greens daily or every few days.  Mixing up your leafy greens will ensure that you are rounding out all the different vitamins each green carries. Plus, each different leafy green contains small amounts of alkaloids, so when you switch them often, you are giving your body a chance to work on the different alkaloids equally.

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Rotate your leafy greens according to the family.

Crucifers:  kale, collard, arugula (rocket), cabbage, bok choy, radish greens, mustard greens, broccoli

Amaranth:  spinach, chard, beets

Asteraceae: dandelions, leaf lettuce, romaine lettuce

Apiaceae: parsley, cilantro, anise, celery, chervil, dill, fennel, parsnip

Poaceae: wheatgrass

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green smoothie

Serves 4 large glasses

This recipe originated from Anna.   When I lived in Israel, I would receive a call most mornings to say that my smoothie was ready and waiting for me. The green smoothie was a distant memory until I found the recipe tucked away giving it life again.  I believe it came from Donna, who on one of her trips to Israel, went around one morning to Anna’s kitchen to learn the secrets of the green smoothie and came back with this delicious recipe.  We have been enjoying the green smoothie in the afternoon, when the children get back from school, needing a pick-me-up.   

I use my Vitamix blender as it has a very powerful blade.  If using a normal blender, I would peel the lemon and apple.  There are so many recipes out there, and there are limitless possibilities.  This one is my favourite combinations.

ingredients 

1 large green apple, quartered and cored

2 large Medjool dates, pitted

2 Tbsp dried unsweetened cranberries

½ lemon, peel and all

1-inch chunk ginger, chopped

½ avocado and/or ½ banana

a handful of sunflower sprouts or mung beans sprout

small bunch of parsley

a generous mix of greens (spinach, kale, rocket, chard, lettuce or radish leaves, arugula,….)

1½ cups almond milk   or nut milk of your choice (nut milk in the carton is pasteurised to keep the shelf life long, so therefore it has little nutrients.  It is much better to make your own)

1 cup unsweetened apple juice

preparation 

1.  Place all the ingredients in the blender. The blender will be quite full.

2.  Blend until creamy and smooth.

3.  Pour into glasses and enjoy!

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Goodness shared from Stacey

simple grated carrot, beetroot, parsley salad

26th July 2011

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I love the soft, gentle sweetness of beetroot.  They taste simply of the clean, sweet earth from which they came from.  In Winter, I roast them in their skins.  In Summer, I have this salad daily, accompanied by big chunks of avocado and cooked red lentil hummus or babaganous (enjoying the first of the eggplants), lightly saute small zucchini’s from the garden and grilled halloumi for the children.  It makes the perfect lunch.  For dinner, I have been enjoying this simple golden soup with thin slices of toasted homemade sunflower bread.

I have also been working hard in the garden preparing for our month away in England.  Preparing the soil with manure, digging and turning, then covering it with a very thick layer of mulch leftover from our goat pen.  It has been hot, dry and humid, so I am not sure how the garden will hold up, but I am doing my best to protect it in my long absence.  I have been spending all of my afternoons in there and I feel sad to leave it.  It has been my therapy, my calmness, my joy and my deep desire for simplicity.

After so many afternoons of hard manual work, I had one day where I could just sit, reflect, wonder, watch, listen, and smell.  An inner quiet and peacefulness fills me just by being in my garden in those early mornings or late afternoons.  I am sure if I watch carefully, I feel the plants pushing up and up.  It is so wonderful to be a part of this amazing process of planting a seed, watching it grow, then eating the result of that energy force which has been nurtured and cared for with so much love.  Imagine what a different world it would be if all our food was prepared with so much respect and care.

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I have planted lots, and hope that the garden will be as abundant as I left it when I return.

Goodbye heat!  Welcome, the green, the rain and the coolness.

simple grated beetroot carrot parsley salad

Serves 4

ingredients 

2 medium beetroot, grated

2 medium carrots, grated

1 tsp cumin seeds

handful coriander or parsley, finely chopped

juice of half a lemon

2 Tbsp flax-seed oil (or olive oil)

1 tsp agave/honey

¼ cup lightly toasted sesame and/ sunflower seeds

¼ tsp fine rock salt

preparation 

1.  Heat a small pan, add cumin seeds and lightly dry toast them until fragrant – remove from heat and set aside.

2.  Prepare the beetroot and carrot, either by grating in a box grater or using a food processor and place in a salad bowl.

3.  Pour the flax-seed oil, lemon juice, salt, cumin seeds and agave in a jar.  Place the lid on, and shake to combine.

4.  Drizzle the dressing over the salad, and sprinkle with coriander and toasted seeds – toss to combine.

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Goodness shared from Stacey

green herb tahini dressing

23rd August 2009

green herb tahini dressing

Adapted from Whole Food Cooking Every Day.

ingredients

½ cup/115g tahini  (I prefer the hulled lighter tahini)

½ cup/100g water

2 Tbsp/25g lemon juice

¼ tsp fine rock salt

1 cup/30g fresh parsley leaves

1 cup/30g fresh coriander leaves

½ cup/6g fresh mint leaves

preparation

1.  Combine the tahini, water, lemon juice and salt in a food processor and process until you have a consistency that is pourable, adding extra water if you need.

2.  Add the parsley, coriander and mint and process again until the herbs are broken done. Taste, add lemon or salt if needed.

Lovely served with this salad and oven-baked crunchy pita’s, drizzled with olive oil and sprinkled with za´atar.

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