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Immune Supporting Lemon Jellies for Winter

Immune Supporting Lemon Jellies for Winter

Georgia Harding | May 30, 2020

 A beautiful, immune supportive treat, these Lemon Jellies have been a hugely popular recipe. They are great for helping to prevent illness, as well as being an easy food to eat if you are feeling under the weather.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

Prep Time: 10 minutes
Cook Time: 1 hour
Serves: 4

Ingredients

250 ml water (1 cup)
2 cm ginger root -peeled and roughly sliced
1 cm turmeric root -peeled and roughly sliced
1-4 tbsp honey *(depending upon the level of sweetness you like)
250 ml coconut water (1 cup) or kombucha or water kefir
1 lemon/s (large) – juice
1 tsp Camu powder (optional)
2-3 tbsp grass-fed or organic gelatin

*Note about honey – only raw, unheated and unprocessed honey has medicinal properties.

Method

1. Place the water, ginger and turmeric root into a small pot and bring to the boil, reducing to a simmer for approx. 5 minutes.

2. Take off the heat off, mix in the honey or rice malt syrup and stir to dissolve.

3. Allow to cool for 5 minutes or so, remove the solids and stir in the coconut water, kombucha or water kefir, lemon and optional Camu powder. Taste to check that you are happy with the flavour (sour/sweet balance). I should be lukewarm before adding your gelatin.

4. Now sprinkle the gelatin over the liquid, allow it to sit and bloom (go wrinkly) for a few minutes. For a traditional jelly set use 2 tablespoons, for a firmer, more gummy-lolly-like consistency, add 3 tablespoons.

5. If the gelatin doesn’t completely dissolve, you can pop your pot back on the heat for only 1 minute (only heat to luke warm), stirring well.

6. Pour into a lined slice tray or moulds, and set in the fridge.

To Store
Store in an airtight container in the fridge.
Variations

Low-fructose

Choose rice malt syrup as your sweetener.

Coconut-free

Choose the kefir or kombucha instead of the coconut water.

Don’t like ginger or want to use powdered?

Leave it out or use ½ teaspoon of the ground ginger powder.

No fresh turmeric?

Sub with ¼ teaspoon of turmeric powder.

Bring the Romance with Coconut Panna Cotta with Balsamic Strawberries

Bring the Romance with Coconut Panna Cotta with Balsamic Strawberries

Georgia Harding | February 14, 2020

This Panna Cotta is really easy to make and best of all, can be made ahead so serving this special dessert requires no effort at all. Perfect when entertaining a crowd. It’s a light dessert is the best way to finish off a meal with the creaminess of the panna cotta with the sweet acidity of the balsamic strawberries.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

 

Prep Time: 15 minutes
Cook Time: 5minutes
Total: 1 Hour
Serves: 4

Ingredients

Panna Cotta

540 ml coconut milk (2 x 270g cans)
2 tsp organic gelatin
85 g rice malt syrup or maple syrup (¼ cup)
1 tsp vanilla -powder, extract or essence

Balsamic Strawberries
400 g strawberries (hulled and halved)
1 tbsp balsamic vinegar
2 tbsp rice malt syrup or maple syrup

Method

1. Place the coconut milk in a medium sized pot.

2. Sprinkle over the gelatin and let it rest for 5 minutes (the gelatin will moisten and go crinkly).

3. Pop on a low heat and warm for 3 or 4 minutes, stirring continually to dissolve the gelatin.

4. Take care not to overheat it. It should only warm to body temperature (so you can easily stick your finger in it without burning). Once the gelatin is dissolved, stir in the sweetener and vanilla until combined.

5. Grease 4-6 small ramekins with coconut oil and divide the coconut milk mix between them. Pop in the fridge for about 4 hours to set. If you don’t want to invert it, you can serve it after approx. 1 hour.

6. An hour before you serve your panna cotta, combine the balsamic and sweetener and mix through your strawberries to marinade.

To Serve

You can serve the panna cotta in the dish it is set in. Or, to invert your panna cotta from the mould, sit in a bowl of hot water for 3 seconds, run a knife just around the rim of the mould and invert onto a serving plate.

I’ve also served this in one large glass bowl (like you would a trifle) for a big crowd.
Top with berries and a few mint leaves and serve immediately.

To Store

Covered in the fridge.

Variations

Low fructose: Choose rice malt syrup as your sweetener.

Vegetarian and vegan: Choose agar agar to replace the gelatin (I haven’t had a chance to recipe test this)

Vegetarian Quinoa Stuffed Mushrooms

Vegetarian Quinoa Stuffed Mushrooms

Georgia Harding | October 15, 2019

Reposted from Georgia Harding’s website, Well Nourished.

One of my favourite vegetarian meals, these Quinoa Stuffed Mushrooms are tasty and super simple to make. The combination of protein from the quinoa, carbohydrate via the vegetables and essential fats from the walnuts makes this one brain boosting, nourishing meal.

This recipe serves 4 people, is gluten-free and vegetarian.

Ingredients

For the stuffed mushrooms
8 medium-large sized portobello or field mushrooms, stalks removed & set aside
1 cup cooked quinoa (½ cup uncooked will yield 1 cup)
½ small red onion or bunch of spring onions, finely diced
Large handful of spinach or kale leaves, finely chopped
1 tbsp thyme leaves, picked off the stalks (or 1 teaspoon dried thyme)
100g soft feta or goats curd, crumbled
½ cup (approx.) walnuts, roughly chopped
1 tbsp chia seeds (optional)
Rocket or mixed lettuce leaves, to serve (optional)
Sea salt and black pepper, to taste

For the dressing (optional)
One clove garlic, unpeeled (roasted with the mushrooms)
One small lemon, zest & 2 tbsp juice
4 tbsp extra virgin olive oil

 

Method

1. Preheat your oven to 180º C.

2. Chop the mushrooms stalks up and combine in a bowl with the quinoa, onion, spinach or kale and thyme leaves.

3. Now mix through the feta or goats curd. Taste and season with sea salt and freshly ground black pepper.

4. Spoon onto the mushrooms, pressing it into place and then top with the walnuts and sprinkle with the chia seeds.

5. Place them on a baking tray with the whole clove of garlic and roast for 20 mins.

6. For the dressing mix together the zest, lemon juice and olive oil, and once cooked, squeeze out the soft centre of the roasted garlic and mix into the dressing.

7. Serve the mushrooms on a bed of rocket or mixed lettuce leaves and drizzle over the dressing (making sure each mushroom gets a little).

 

Georgia’s website, Well Nourished, is full of delicious, wholefood recipes, blog articles around health and wellness so much more.

Vegetarian Quinoa Stuffed Mushrooms

Vegetarian Quinoa Stuffed Mushrooms

Georgia Harding | September 14, 2019

 This recipe has been reposted from Georgia Harding’s website, Well Nourished.

One of my favourite vegetarian meals, these Quinoa Stuffed Mushrooms are tasty and super simple to make. The combination of protein from the quinoa, carbohydrate via the vegetables and essential fats from the walnuts makes this one brain boosting, nourishing meal.

This recipe serves 4, and is vegetarian, and gluten-free.

Ingredients

For the stuffed mushrooms
8 medium-large sized portobello or field mushrooms, stalks removed & set aside
1 cup cooked quinoa (½ cup uncooked will yield 1 cup)
½ small red onion or bunch of spring onions, finely diced
Large handful of spinach or kale leaves, finely chopped
1 tbsp thyme leaves, picked off the stalks (or 1 teaspoon dried thyme)
100g soft feta or goats curd, crumbled
Sea salt and black pepper, to taste
½ cup (approx.) walnuts, roughly chopped
1 tbsp chia seeds (optional)
Rocket or mixed lettuce leaves, to serve (optional)

For the dressing (optional)
One clove garlic, unpeeled (roasted with the mushrooms)
One small lemon, zest & 2 tbsp juice
4 tbsp extra virgin olive oil

Method

1. Preheat your oven to 180º C.

2. Chop the mushrooms stalks up and combine in a bowl with the quinoa, onion, spinach or kale and thyme leaves.

3. Now mix through the feta or goats curd. Taste and season with sea salt and freshly ground black pepper.

4. Spoon onto the mushrooms, pressing it into place and then top with the walnuts and sprinkle with the chia seeds.

5. Place them on a baking tray with the whole clove of garlic and roast for 20 mins.

6. For the dressing mix together the zest, lemon juice and olive oil, and once cooked, squeeze out the soft centre of the roasted garlic and mix into the dressing.

7. Serve the mushrooms on a bed of rocket or mixed lettuce leaves and drizzle over the dressing (making sure each mushroom gets a little).

 

 

Georgia’s website, Well Nourished, is full of delicious, wholefood recipes, blog articles around health and wellness so much more.

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