All ingredients should be Natural, Organic and Sourced from Fairtrade and Sustainable Markets, where possible.
Thanks to Stella Phillips for the following:-
Winter warmer
3 carrots 1 leek 200g green beans 20g green lentils 20g pearl barley 20g orange lentils 300ml water
place all ingredients in saucepan bring to the boil and then simmer for 20 mins. Leave to cool slightly then stir in some miso and top with grated cheese.
Chocolate Porridge
Porridge semi skimmed/skimmed Milk water to taste One tablespoon each of: this will last two days it is not advisable to grind large quantities as you will already know. Linseed, pumpkin, sunflower seeds. half a teaspoon of sesame seeds. A few nuts of choice, I like hazelnut & walnut. Cacao nibs crushed or left hole for crunchiness: optional depending on season. Maple syrup or agave syrup if diabetic.Cook porridge adding some water to make a smoother consistency. Grind nuts, seeds, and cacoa nibs. (organic cacoa nibs are available online)
Add the ground chocolaty mixture onto porridge drizzle some syrup to taste and enjoy. This is great as a desert too.
Rice pudding
This is a filling dessert, It’s perfect when served from the oven on a cold day, but also nice as a left-over, either cold or warmed up. The quantities given here are for eight portions.
1½ cups (9½ oz, 250 g) raw brown rice
About 3½ cups (28 fl oz, 840 ml) water
1 tbsp. maple syrup (or to taste)
1 medium sweet apple, peeled, cored and coarsely grated
¾ cup (2½ oz, 60 g) raisins
1 cup (8 fl oz, 240 ml) light (single) cream or full cream milk.
2 tsp. vanilla extract
1 tsp. cinnamon
¼ tsp. ground nutmeg
¼ tsp. ground ginger
Oven: Pre-heat to 325F (170C) Rinse the rice and put it in a large pan. Cover with the water. Bring to the boil, then turn down the heat and simmer gently for about 35 minutes or until the rice is tender. Add more water if necessary. If the water has not been fully absorbed, cook for a little longer until it has. Mix the rice with the other ingredients. Transfer to an oiled oven-proof dish . Bake, covered, for 30 minutes, then remove the lid and bake for a further five
Roasted Root veg stew or add meat/poultry to taste
Roasted Root veg stew or add meat/poultry to taste minutes.
2 cups (1-inch-thick) slices carrot
1 cup (1-inch) cubed peeled turnips
¾ cup (1-inch-thick) slices parsnip
small swede
Diced meat of choice
1 onion chopped
1 cloves garlic
1 leek
teaspoon sesame oil
20g barley
20g lentils
20g chickpea
2 tablespoons flour buckwheat or whole-wheat
1½ teaspoons chopped fresh sage
3 cups of Vegetable stock
Add tamari or miso to taste
2 tablespoons chopped fresh flat-leaf parsley
4 teaspoons creme fraiche, optional
Preheat oven to 450°. Combine first 8 ingredients in a shallow roasting pan, (add meat/poultry here) Bake at 450° for 30 minutes. Place vegetable mixture in a suitable pan, add barley, lentils and chickpeas, place over medium heat. Add flour and sage; cook 3 minutes. Add Vegetable Stock or water, and bring to a boil. Cover, reduce heat, and simmer 30 minutes, when cooling stir in miso on low heat – add tamari to season, Sprinkle each serving with 1-½ teaspoons parsley and top with 1 teaspoon creme fraiche.
