A food source, a source of food, and food itself.
Today’s post ticks all the boxes when it comes to:
WARMTH FOR THE SOUL
of Balmain, Sydney. The Source Bulk Foods is a
fab place to go for all of your nuts, flours, seeds,
grains, and oils. Place of origin and whether it is
organic is clearly marked on every product.
Cut down on wastage and packaging, in buying
just what you need....I know, this means a
little bit of planning, but it also means savings too!
Paper bags or jars available, or BYO containers.
I popped into The Grounds at Alexandria one Saturday morning. This is a place that cares about community, and quality produce, from coffee to food to flowers. The industrial setting has been transformed into an oasis, amidst the harshness of the inner city scape. Whilst no table was to be had, there were plenty of places within the garden area, some undercover, to sit, and eat and drink. The coffee, ordered from the garden bar, got the thumbs up, whilst the bacon and egg roll was deemed to be one of the best EVER!
The whole place had a vibe that only an inner city community gathering seems bring – a mix of families, groovers, and outsiders like myself. However there were no pretensions here, I felt part of the gang. This is a place that makes me want to come back …and linger for a little while. Next time I’ll make sure to get there early. But go try it for yourself if you are in the neighbourhood.
Having said that I thought I would start to introduce you to some pretty special foods that you may have heard about, but don’t quite know what to do with, to boost your intake of good stuff in the natural way.
Kool Kale Chips
First up is Kale…I know, it’s been around for while now, but some of you are still unfamiliar with this dark green powerhouse.It is packed full of iron, calcium, vitamin K, and will also gives you a nice dose of chlorophyll. This aids blood in carrying oxygen to our cells and tissues. We can eat Kale raw, but making chips is a simple way to use this leaf -I do know teenagers (and they are not mine) who gobble these up....so be prepared and make a bunch!
What you will need:
- a few bunches of kale, leaves torn from the woody spine, into pieces
- olive oil or coconut oil
- a little sea salt
Place trays in oven, with the oven on 100C, or place in a dehydrator i you have one.
feel them after an hour. Remove the leaves that are done.
Store in an airtight container and try not to eat all at once!
Quinoa is a whole post in itself, but we were talking about the following recipe in class this week, as some, who have been on my Reboot programmes have eaten this and have loved it. It is not so wintery-heavy, so those of you in warmer climates could even have this as a room temperature salad with extra raw vegetables chopped up and mixed through.Quinoa Risotto
Will feed 4 with salad or meat on the side
1 cup quinoa uncooked rinsed in sieve
½ C hazelnuts or almonds roughly chopped
2-3 tblspns extra virgin olive oil or coconut oil
3 cloves garlic minced
1 brown onion chopped
½ C yellow zucchini chopped
1 tblspns Apple Cider Vinegar
3 cups vegetable stock or water, on the boil
1 can chopped tomatoes
I cup baby spinach leaves washed
I tblspn freshly chopped rosemary, oregano, thyme
¼ cup fresh basil chopped roughly
1tblspn lemon zest
2 tblspn freshly squeezed lemon juice
½ tsp salt
Freshly ground black pepper to taste
In a large saucepan sauté onion and garlic in olive oil on
medium heat until translucent, stir frequently
Add yellow zucchini and nuts and cook for a couple of minutes
push the mixture to the side of pan, add quinoa and stir for a minute
until slightly crispy, then mix in with the veges, nuts and quinoa.
Turn up heat and over a few minutes gradually add boiling stock –
Enough to cover the quinoa, stirring consistently until all the stock is absorbed
(this only takes a few minutes)
Add tomatoes, and spinach, herbs and seasonings, lemon juice and zest
and apple cider vinegar
Cook for 10-15 minutes until quinoa is tender but still slightly al dente
Stir through a couple of handfuls of spinach leaves just before serving
Serve with extra nuts and basil.