We are going to freeze these greens with the hopes they will keep well for soups and stews when the garden supplies start to run low. There is still more than we can eat in the garden and we’ve been giving bags of greens away to friends and neighbors. I guess I got a little over excited with my seeds in April (next year I think I’ll read up on succession planting).

When curly tops looked at it she didn’t want any, and asked for a pink smoothie. I suggested she have a taste of it knowing she would get past the color and enjoy it. And that’s exactly what happened. It was super sweet- too sweet for me in fact but densely packed with goodness.

I soaked my greens the minute I woke up and hit the shower, by then the greens had been well soaked and ready for the blender.

I chucked in an orange, 2 bananas becoming over ripe, an apple and a mango

Then i added my greens, I had some spinach, beet leaves and coriander.

whizzed it up with flax seed oil and bee pollen

and I was ready to go

I made extra for me to take with coz I tend to feel hungry quickly, packed oats and fruit for curly tops, she doesn’t always fancy the greens in the smoothie and hubby doesn’t like the taste of banana- so more for me! At least that’s what I had thought.

Grrrr, curly tops helped herself to my one bottle, and her dad to the other. So I was left to have sips here and there. I could have packed more had I known but so thrilled that they chose and wanted to have mine.

Less for me but the smoothie fever seems to be catching on

down to earth, a store and page on facebook that sells wholesome, eco and sustainable products posted a link about coconut oil. And this recipe looked like it needed to be made immediately and with urgency http://coconutoil.com/coconut-oil-increases-cholesterol-yet-is-still-healthy-for-your-heart/   (Excuse the way I have added the link, I’m still trying to figure some things out here :p and wanted to share the recipe anyway)

Instead of making a pie with a crust, I just made the filling, poured them into little cups and placed them in the fridge as mini desserts.

I also poured some into ice cream molds that curly tops is looking forward to having this afternoon

These are wholesome, rich and nourishing.

I wish I was able to use all organic ingredients. My greens were organic from the sultan center (yasmin farms and sultan farms products), the others were regular ones. I good tip I did pick up was to get into the habit of soaking all my fruits and veggies is vinegar water, wash them up in it to remove all the pesticides and then rinse with clean water before eating and cooking with.

I needed to find a way to use up all my basil after harvesting them and what I came up with was delicious, wholesome and easy. I found the main idea from a recipe book and added some of my own as I went along.

To start off with a picked my basil, added a few rosemary sprigs and mint.

Then I washed and tossed it into the blender with the other ingredients while I boiled the spaghetti on the side and in 10 minutes we had a meal.

The ingredients I used:

2/3 cup of herbs (basil with bits of mint and rosemary)

4 Tbsp pine nuts -they are sooooo yummy but pricey

1/4 cup of olive oil, I used a little more so that the whole wheat spaghetti didn’t taste dry

himalayan salt

2 Tbsp garlic

Blend all the above

I then added some grated Parmesan, other cheese (I had white cheddar) and pepper according to taste

I Threw the pesto mixture over the drained spaghetti, tossed until it was well mixed

It didn’t need to be heated or cooked on the stove since the spaghetti was still warm. (So I guess this could be considered nearly raw)

And this was the end result just before it was gobbled up

So this is what I used:

1 onion

few (4) garlic cloves

1 tray mushrooms

red pepper

3 zuchinnis

4 tbsp qinuoa (slighlty pre cooked in water)

about 3 -4 tomotoes

Spices: Green chiili crushed, coriander, salt and pepper

Herbs: Fresh basil, parsely

1 small tub ricotta cheese (labneh)

1 egg

Lasagna sheets

How I made it:

Braised my onions slices in some coconut oil, I added the garlic (thinly sliced) and let that braise until it was transparent

Then I added all my chopped up veggies and qinuoa excluding the tomato

I added spices accordingly- we like it a bit spicy

Blended my tomato separately and then added it to the veggies

I then switched off the stove and sprinkled in the dry and fresh herbs I had

In a separate bowl I whisked up the ricotta cheese, and egg

I then layered my Pyrex dish with the veggies, lasagna sheets and cheese mixture layer by layer ensuring that the lasagna was well covered in veggies and sauce.

I sprinkled with some cheese and popped it into the over.

It was yummy

So I urged my hubby just to taste it. One small sip and if he doesn’t like it, he doesn’t have to have more. And he did!! From making disgusted faces at the sight of it he started asking me to make more. And since then we have been making smoothies every morning, and he even takes a bottle with him to work as part of his “detox”.

While curly tops is still not willing to try, understanding her preferences I made her a papaya smoothie this morning with coconut water, flax seed oil and bee pollen. She loved it! And I am thrilled that all those nutrients got into her system to kick start her day too.

Go on, try it. Dare yourself and you wont be sorry

It is close to the Heritage souk, Mubarikiyya, and behind this are some lovely antique and traditional shops.

Its a modest little place, but the ambeince in the place is really quite good. What struck me the most were the portraits of Mahatma Ghandi, and on each portrait was a small saying by him. His words of wisdom are so profound, very thought provoking if you internalize each one. Maybe that’s why I like the place, even though their food was great too, and very reasonably priced.

Quotes on the wall:

You must be the change you wish to see in the world- Ghandi

The weak can never forgive- Ghandi

An eye for an eye makes the world blind- Ghandi

We ordered a paneer dish which is similar to ricotta cheese in a curry and a mushroom curry, both were outstanding. The bread was freshly made and soft and the watermelon juice was sweet (no added sugar) and yummy. My husband later ordered a masalah chai and in total our bill was about 5 KD altogether.

If you decide to venture out into the city, and especially to Mubarikiyya I highly recommend you stop by and have a bite.

This morning I woke up and thought I would start my day with a smoothie, a green smoothie, but all I have is bok choy. After googling some recipes this is what I came up with

Here’s the recipe:

1 mango, skinned and pitted,

1 small papaya

2 tbsp cocoa

dash of maple syrup

almonds

water

1 tbsp bee polen

2 tbsp flax seed oil

Whizzz it all up and the picture above is what you will get.

I didn’t plan to add the maple syrup but I needed to hide the bok choy taste and it turned out pretty good.

Curly tops, who I was certain would not drink it had 2 glasses full and still wanted some of mine. Based on that I’d say it’s worth a try Why not give it a try, go ahead and start smoothing your way into the day.

**On a side note, bok choy is considered one of those greens that are better eaten slightly cooked, as with all cruciferous veggies. Having them raw occasionally is ok, not regularly. Other cruciferous veggies include Arugula, kale, broccoli.

I have a feeling this crumble and this spoon are going to spend the better part of the day sitting on the kitchen counter… yum-yum.

Together we made a delicious, decadent chocolate mousse, nutritious enough to have for breakfast and not feel guilty about it You must be wondering how this is possible right? A Chocolate mousse must be loaded with cream, sugar and other hidden calories and sweets. Well it doesn’t have to have all this stuff in it…

This is how:

You just blend 1 avocado,

4 Tbsp Cocoa

4 Tbsp Honey

1/4 cup Almond milk or other milk

Dash of Vanilla extract

Nuts (optional)

Once blended, I served it to curly tops with a sprinkling of oats, and organic blueberries and voila! Ready to eat

How ’bout giving it a try and letting me know what you think

The madame was introduced to hamentashen earlier this week when Amy B dropped some off for her. She loved the triangle fruit-filled ‘cookies’ and has been talking about “hamentashen” ever since.

After a superior lunch of hamentashen, edamame and crab (!) the madame was ready for a cup of afternoon tea. After tea, two books and a smothering of smooches all is quiet on the southern front. Very quiet.

Happy Hump Day and enjoy the sunshine! xoxoxmm

Almond Peanut-butter Chocolate Chip Cookies

(A “what I had in the house” version of cookies from Peas and Thank You)

1 3/4 to 2 cups ground almonds

2/3 cup peanut butter

1/2 cup Agave Syrup

1 egg

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp vanilla

3/4 cup chocolate chips

(2 tbsp unsweetened finely shredded coconut)

I ground whole raw almonds in our Cuisinart until they were quite fine. Mix 1 3/4 cups ground almonds with the baking soda and salt. In a separate bowl, mix together the peanut butter, agave syrup, egg and vanilla. Blend the dry and wet ingredients together until they form a batter. I added a little more ground almonds to thicken it a bit and I sprinkled in a couple of tbsp of unsweetened coconut as well. Mix in the chocolate chips. Spoon out onto parchment paper lined cookie sheets and bake at 350F for 10-12 minutes or until golden. Cool on cookie sheets before transferring to a cooling rack.

You should have a cookie today. You should have one of these cookies today.

I’m still on my trek for the chocolate sauce but so glad I stumpled on this.

1 can (14 oz ) of sweetened condensed milk

1 1/2 cups milk  – whatever you have in the  house -  we have used whole, nonfat and 2% – no flavor changes really just thickness of the creamer

1 tablespoon vanilla extract

Mix this up – with a wisk, blender, electric mixer, whatever you wanna use

then add whatever flavoring you  like -  if you go for that kind of creamer

so far we have tried:

Chocolate (4 tablespoons of chocolate baking powder)

Peppermint Mocha (4 tablespoons of chocolate baking powder and 1 teaspoon peppermint extract) we do think the peppermint was a bit much so next batch I will drop it down to 3/4 teaspoon and see how that works

Now lets say you don’t have a can of sweetened condensed milk in your cupboard – I thought I did but no it was the evaporated milk — so not the same – so again I go to the internet to find a recipe for that and I found one on allrecipes.com (man that site rocks). Now I have all that here at home – dry milk is a staple in my house (don’t tell my family but when the milk gallon is about half full then all of a sudden it’s full again — it sure has helped our milk budget – especially with a teenage boy who grows like a foot over night) so this isn’t a stretch for me to make it

NUMBER:   12                                                                      OVEN TEMP:   220ºC

COOKING TIME:   10 -15 MINUTES

INGREDIENTS:

2 CUPS SELF RAISING FLOUR                                      1 TEASPOON SALT

1 TABLESPOON B UTTER                                              ¾ CUP MILK

METHOD:

COLLECT INGREDIENTS

RUB BUTTER INTO FLOUR AND SALT USING FINGERTIPS

MIX INTO A SOFT DOUGH WITH MILK. ADD LITTLE ADDIONAL MILK IF REQUIRED

TURN ON TO A LIGHTLY FLOURED BOARD AND KNEAD DOUGH UNTIL SMOTH AND ELASTIC

ROLL OUT 2 CENTREMETRES THICK AND CUT INTO SHAPES USING A CUTTER OR KNIFE

ARRANGE ON OVEN TRAY AND GLAZE TOPS WITH MILK

PLACE ON OVEN TRAY ABOVE THE CENTRE  OF OVEN AND BAKE UNTIL GOLDEN BROWN.

TO TEST -THE SIDES OF SCONE SHOULD BE SET

LIFT ONTO CAKE COOLER

WHEN COOL BREAK IN HALF AND BUTTER LIGHTLY

Forwarded by Narrida who is making these Scones for the Hazelwood andChurchill District Guide Team Morning Tea in May 2010.

COOKING TIME 40-50 MINUTES

INGREDIENTS

FOR THE BROWNUE

200 GRAMS BUTTER

150GRAMS (2/3 CUP) CASTER SUGAR

35 GRAMS (1/3 CUP)) COCOA

2 EGGS,  BEATEN

90 GRAMS (1/2 CUP) PLAIN FLOUR,  SIFTED

FOR THE CHEESECAKE

375GRAMS CREAM CHEESE (ROOM TEMPERATURE

100GRAMS (1/2 CUP) CASTER SUGAR

½ TEASPOON VANILLA ESSENCE

2 EGGS ,  BEATEN

170 GRAMS FROZEN RASPEBERRIES

METHOD

PREHEAT OVEN TO 170ºC.

LINE A 23CM X 23CM BROWNIE PAN WITH BAKING PAPER.

TO MAKE THE BROWNIE,  MELT THE BUTTER IN A SAUCEPAN, REMOVE FROM HEAT AND ADD SUGAR AND COCOA

STIR WELL

WHISK IN BEATEN EGGS, THEN FOLD THROUGH SIFTED FLOUR.

POUR INTO PREPARED PAN.

FOR THE CHEESECAKE,

BEAT CREAM CHEESE, CASTER SUGAR AND VANILLA  WITH A MIXER TIL SMOOTH.

SLOWLY ADD BEATEN EGGS, MIXING WELL IN BETWEEN

GENTLY POUR MIXTURE ON TOP OF BROWNIE MIXTURE IN PAN.

FOR A MARBLED EFFECT, USING A FORK, DRAG SMALL AMOUNTS OF BROWNIE THROUGH THE CHEESE CAKE.

SCATTER RASPBERRIES ON TOP AND BAKE FOR 40-50 MINUTES.

REMOVE FROM OVEN AND ALLOW TO COOL BEFORE CUTTING.

SERVE WITH EXTRA RASPBERRIES ON THE SIDE

Nerrida is making this recipe for the Morning Tea in May 2010.

Sent to ours2share.wordpress.com  from Nerrida.

I’ve even seen the  Guides working together and sharing their experiances with regard to what badges they have nearly completed.  Working together trying to finish another badge.

While preparing for the overnight stay and during the overnight stay the Guides became aware of the Patrol system.  How the Patrol System functions and what it means to be an active participant and a member of a Patrol. This has been accomplished mainly through out the previous terms activities in the Unit meetings. Some of the Guiding Traditions and skills were also incorporated in the weekly programs.  This overnight stay had a fair amount of just craft activities.  Since it was a State initiative then what the State wanted incorporated was included.  Craft activities were only a means for the Guides to practice their advocacy and governance skills.  Again this was Patrol building participations

The overnight stay itself represented several challenges to management. The first being reminding parents of their financial commitments with regard to paying membership and registration  to Melbourne Guide Center.

Next term I expect to see a list of badges that each girl has completed and is yet to be presented.  Along with the evidence that they have completed them of course.

Evidence… presentations of collections, photos, discussions, talks and so forth.

So the Guides were shown that if they peel several apples, core them, chop them up into pieces (sizes as evenly as possible) then cook these pieces aver a heat sauce with a little water you actually end up with a mixture from which the stained juice is apple juice and the remaining stuff in the strainer is the apple puree.

Cool and use as soon as possible.

But what do you use it for. So over time they have been shown the following: Apple juice, Apple Puree, Salad dressing, Apple pancakes.

1 tsp whole grain mustard

2 tbsp lemon juice

1 tsp vinegar ( was recomeneded to have balasamic vinegar but we used what was on hand.)

1 tsp box honey (some one was allegic to honey so out came the brown sugar)

60 ml unsweetened apple juice.

1 tsbp extra virgin oil

Everything went into a whisk and was combined.  Mix was chilled and used on salads.  Makes only about 100mls per mix.  Therefore is an easy recipe for the Guides to learn and pass on.  A great way of using several steps to complete a multi level learning task.