Newsletter 83 – March 2010

23/03/2010

Hi everyone

It is hard to believe that February has slipped by without me sending a newsletter. The weather has been really great here, enough rain to keep things going and not too hot.   However, there is a definite autumnal feel at the moment, very good for walking Miss Molly. Due to her scavenging habits she has gained 7 kg in the last year, her new name is Podge, and she is undergoing a lifestyle change

This edition of the newsletter covers a selection of recipe contributions

Thanks to Lisa Bridson, for her version of Guacamole. Lisa assures me it just isnt the same without coriander. So, blend together 1 avocado, ½ chopped tomato, coriander, lemon or lime juice and salt and pepper

Thank you, Rachel deHaas for sharing this.

“Pumpkin is one of my favourite foods and cooking/baking is my favourite hobby, so I thought I would share a curried pumpkin soup recipe that I absolutely love”.

Curried pumpkin soup

3 tbs olive oil
2 onions, chopped
4 cloves garlic, chopped
1-2 tbsp curry powder (depending on preferences)
1 pottle tomato paste
1 regular (or 2 smallish sized) pumpkins cut into approx 2-3 cm cubes
6-8 cups chicken broth/stock (or until all pumpkin is covered)
½ cup coconut cream
Salt and pepper
Kumara is an optional extra

  1. Heat oil in a large pot. Wait until oil is hot before adding in onion and cook for 5 minutes. Add curry powder and stir to combine.
  2. Stir in tomato paste
  3. Add pumpkin and stock and bring to boil, then turn down the heat and simmer for 15 minutes or until vegetables are very soft (mashable).
  4. Use a stick blender is easiest to puree the mixture, otherwise in parts in a blender. Stir in coconut cream and season with salt and pepper to taste. Serve with fresh herbs and thick wholegrain toast (optional)

During a recent visit to a friend in Wellington to view the fabulous textiles he imports from Turkey, I was treated to his version of a Mediterranean breakfast. One of the dishes which I only sampled out of politeness, was a green bean salad.

It tasted so great I am passing this on.

Flat Beans with Olive Oil
500g flat green beans
50 ml extra virgin olive oil
1 small onion, chopped finely
1 garlic clove, finely chopped
2 tomatoes, diced
1 tbsp crushed tomato
1 ½ cups water
Salt

First, wash the beans, trim both ends and shave along the sides with a knife. In a large pot place the onion and olive oil, cook for 3-4 minutes. Add the beans, garlic, salt, tomatoes and crushed tomato. Pour in 1 cup of water. Leave the lid half open and cook 35-40 minutes. Add another half cup of water midway through.

Let cool for half an hour, then place in a service plate. Pour in a little more extra virgin olive oil. Let cool in the fridge. This dish is served cold as a side dish

I have access to a high quality organic based range of supplements, as well as a protein powder which includes all 9 essential amino acids.

If you would like more information on these products please let me know.

All for now
Regards,

Lorraine