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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.

Chocolate Blackberry Spelt Muffins

Chocolate Blackberry Spelt Muffins

Kate Parker | September 13, 2019

 

Did you know that September 13 is Roald Dahl Day? This informal holiday is dedicated to and celebrated annually on the birthday of one of the world’s greatest storytellers.

I always LOVED the way that Dhal celebrated food in his books, the most notable of which includes Charlie and the Chocolate Factory, Matilda, and The Fantastic Mr. Fox!

A well-loved book from my childhood was the fabulous Roald Dahl’s Revolting Recipes recipe book, which featured dishes that Dhal cooked up in his imagination like hot ice-cream for cold days, lickable wallpaper, snozzcumbers, and eatable pillows, alongside dishes inspired by Dahl characters, such as Mr Twit’s Beard, made from chips, and The Enormous Crocodile, with illustrations by the fantastic Quentin Blake.

I couldn’t think of a better way to celebrate my love of Dahl today, than sharing a deliciously decadent chocolate recipe on our page, which I think Ms Trunchbull would approve of!

These spelt muffins are made with Dutch processed cocoa for a rice, chocolate flavour, and kept beautifully moist by the addition of blackberries. Top them off with a rich chocolate ganache for an extra treat!

 

Ingredients

1 ¾ c white spelt flour
1 c coconut sugar, tightly packed
½ c cocoa powder
½ tsp baking powder
½ tsp bicarb soda
½ tsp cinnamon
Pinch of salt
½ tsp vanilla extract
4 tbsp olive oil
¾ cup cold almond or soy milk
1 ½ tbsp apple cider vinegar
1 cup of frozen blackberries

Ganache Ingredients
100g organic, fair trade, dark chocolate
⅓ c coconut cream

 

Method

1. Grease and line 12 muffin tins and preheat oven to 180 degrees Celcius.

2. Sift flour, cocoa, baking powder, bicarb and cinnamon into a large mixing bowl.

3. Fold through salt and coconut sugar.

4. Make a well in the centre and add almond milk, olive oil, vanilla, blackberries and ACV.

5. Fold liquids through the dry mixture until just combined.

6. Using two spoons divide mixture between muffin tins equally.

7. Place in the oven for 20-25 minutes and bake until cakes spring back gently to the touch.

8. Remove from oven and allow to cool for 5 minutes before removing muffins and placing on a cooling rack.

 

 

“If I were a headmaster I would get rid of the history teacher and get a chocolate teacher instead.”

– Roald Dahl

Gluten-Free, Gut-Healthy Honey Pikelets

Gluten-Free, Gut-Healthy Honey Pikelets

Summer Hill Pantry | September 10, 2019

These gluten-free pikelets are a delicious quick breakfast, lunch box filler or after school snack – with pre and probiotics these versatile gut friendly pikelets are a hit!

 

Ingredients

2 cups Summer Hill Pantry All Purpose Flour
2 tablespoons honey
2 teaspoons baking powder
1 teaspoon bicarb soda
2 eggs (lightly beaten)
2 cups natural Greek yogurt
1 teaspoon vanilla essence
¼ cup water

Method

1. Combine flour, baking powder and baking soda.

2. In another bowl, whisk eggs, yogurt, honey, water & vanilla.

3. Stir into dry ingredients. Heat non-stick fry pan on low-medium heat.

4. Place tablespoons of batter in the pan, turn when bubbles appear. Ready when second side is golden brown.

5. For extra fun, top with yogurt and Summer Hill Pantry Crunchy Fruit Sprinkles

 

Change Classroom Habits with this Rainbow Class Party Platter!

Change Classroom Habits with this Rainbow Class Party Platter!

Bel Smith | September 5, 2019

This week my Year 3 son’s teacher left because she was offered a job closer to home. A class party was in order to wish her well.

 

In steps my gorgeous rainbow platter of fruit.

 

Some people think that kids need loads of food, usually packets of chips and lollies, to have an enjoyable party. That’s not really true. This rainbow class party platter  made the whole class pretty happy! The students all had fun, they stopped class work, they ate, they chatted and gave the teacher lots of cuddles. There wasn’t even any comments about there being no chips, lollies or cakes.

 

Now, here’s the thing…

 

It’s true, if there had been chips, lollies and cakes on offer, along with this delicious rainbow platter, many children would have gone for the processed food first. Why wouldn’t they?

 

Processed foods are made using science to create flavours and tastes which make even the most astute consumer tempted to eat them. But, if you simply don’t offer the choice, they don’t notice it and it certainly doesn’t stop them from having fun. One of the most fun things about a class party is getting out of doing class work and being with your friends. The food is a bonus.

 

I wanted to share this with the TWC community because sometimes it is our own adult perception of what kids expect or want that drives the choices we make. Party food doesn’t need to be laden with sugar and additives such as colours and flavours for kids to have fun. Some people think that real food is more expensive but this delicious array cost $38 which is about $1.50 per student.

 

What if you want to provide chips, lollies and cakes for a class party?

 

If you really believe these sorts of foods are needed for a class party, then it is suggested you consciously choose the packet foods by asking “what’s in my food?” Turn the packet around and read the ingredients. Choose packets which are not likely to cause an energy burst (and subsequent slump) or trigger behavioural issues.

Here are some tips for you.

 

Choose:
Plain chips or crackers over flavoured – many of the flavour enhancers are linked to behavioural issues, asthma or eczema.

 

Plain chocolate over flavoured chocolates – the darker the chocolate, the less sugar content.

 

Making a cake at home where you control the level of sugar.

Lollies that use natural colours rather than artificial colours.

 

 

Find more healthy, wholefood, kid-friendly recipes on Bel’s website, The Root Cause.

 

Nourish Bowl

Nourish Bowl

Chalimah Jeanne | September 4, 2019

 

Ingredients:

Soak 
1 cup buckwheat kernels 
2 cups plant mylk 
4 tsp DUST infusion 
2 tbsp chia seed/flaxseed 
1/2 cup fruit – currants/raisins (optional)

Suggestions 
Add one or create your own: 
Grated apple with cinnamon 
Fresh figs with honey and walnuts 
Poached pears with vanilla 
Pomegranate jewels and pistachios

Method

  1. Combine ingredients into a bowl and soak overnight to allow hulls/seeds to soften.
  2. Once soaked, transfer to a saucepan and cook over low heat for 15-20 mins or until thick and creamy. Add more mylk or water if needed.
  3. Serve into bowls topped with your choice of suggestions.

 

You can find Chalimah’s DUST infusions in the TWC store here, and learn more about Organic Merchant here.

 

Choc Nut Muffins

Choc Nut Muffins

Chalimah Jeanne | September 4, 2019

 

Ingredients:

Dry 
2 cups buckwheat flour 
1 cup ground seed/nutmeal (you could also use LSA)
1/4 cup coconut sugar 
1/4 cup DUST infusion 
1 tsp bi-carb

Wet 
3/4 cup plant mylk 
2 eggs or chia egg replacement* 
2 ripe bananas mashed 
1/2 cup hazelnuts/frozen berries 
1/2 cup coconut oil/butter melted

*Chia egg replacement = 1 tbsp chia seeds + 3 tbsp of water. Combine and set aside for approx. 10 minutes.

Method:

Preheat oven to 180

  1. In a large bowl, combine all the dry ingredients and stir well.
  2. In a smaller bowl, combine all the wet ingredients and stir well.
  3. Add wet mixture to the dry ingredients and combine (It’s OK if the mixture is a little lumpy.)
  4. Spoon mixture into muffin tray or baking cups.
  5. Cook for 20-25 mins or until skewer comes out clean.
  6. Cool in tray for 5 mins then transfer to wire rack. 
    Store in an airtight container at room temperature for up to 3 days.

 

You can find Chalimah’s DUST infusions in the TWC store here, and learn more about Organic Merchant here.

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