Vegie & Lima Bean Bake
1 cup lima beans
½ Tbs coriander ground
½ Tbs sage
½ Tbs marjoram
1 tsp Celtic salt
3 cloves garlic
2-3 leeks
2 large potatoes
¾ bunch spinach
1 med sweet potato
1 wedge pumpkin
sweet paprika
Sauce
1 ½ cups cashews raw
½ cup sesame seeds
½ red capsicum
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
2 tsp salt
1 cup water
¾ cup lemon juice
Water from bean cooking
Soak lima beans overnight.
Cook in water with herbs. Add salt near end of cooking.
Saute leeks & garlic in water until soft. Slice potatoes & pumpkin
5mm thick & steam or boil until soft but not falling apart. Steam
spinach until just limp.
In blender add all sauce ingredients and blend until smooth.
Layer the bake as follows:
Potato, sauce, spinach, pumpkin, lima beans, leeks, sauce, sweet potato,
sauce.
Sprinkle sweet paprika on top & bake for 30-45 mins in moderate oven
(180oC)
Broccoli Salad
4 med. heads broccoli - cut into flowerettes
1 small cauliflower - cut into flowerettes
Spring onion or salad onion - sliced
½ red capsicum - sliced thinly
1 carrot - cut into thin sticks
fresh parsley - chopped
½ cup sunflower seeds - toasted in oven (could use toasted slivered
almonds or walnuts)
After cutting broccoli & cauliflower to size, blanch in boiling water
for ½ a minute, stirring constantly. Refresh in cold water straight
away to maintain fresh colour.
Add all other ingredients, except parsley and toss together, adding avocado
dressing just before serving. Sprinkle with chopped parsley.
Avocado Dressing
1 med avocado
6 Tbs lemon juice
8 Tbs olive oil
1 tsp honey
salt to taste
2 cloves garlic
2 Tbs water
Place all ingredients in blender and blend until smooth. Check seasoning.
Pour over salad just before serving.
Garlic Linseed Dream
Use this dressing for any green salads.
1 Tbs linseed, soaked in 1cup water overnight.
20 cloves garlic
1 tsp salt
1 Tbs honey
1 cup lemon juice
Blend the above ingredients in blender until smooth, then add the following
herbs and oil:
1 tsp basil
½ tsp oregano
½ tsp majoram
1 cup olive oil
Blend on low for a few seconds.
Sunflower Sour Cream
1 ½ cups sunflower seeds
1 ½ cups water
1 ½ tsp celtic salt
1 tsp onion powder (or 1 Tbs onion flakes)
1 tsp garlic powder
1 cup lemon juice
handful of parsley
Put aside parsley. Blend all other ingredients until velvety smooth.
Add parsley. Blend just enough to chop up parsley.
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