real food

Blogging again?…

 

Blogging again…

 

It has been a long while since I last wrote. Many things have happened in the silent time, a knee replacement and tooth extraction being the most recent disruptions in my normally peaceful farm life.

 

The need to share information and thoughts is probably the strongest desire that has prompted my return to writing. So, what do I want to share? Well, let me see…

 

I’m a research junkie and the World Wide Web is my library and sometimes my university. I particularly love watching tutorials on painting and can while away many an hour in an “art class”. On the very rare occasion that I watch television, it will either be RT for news and documentaries, and the ubiquitous food channels. And Graham Norton. I love a good laugh.

 

My sphere of interest includes organic vegetable and companion gardening, herbs, healthy cooking, raw food (particularly in smoothies) and a slow carb, real food lifestyle which encompasses a fair amount of low carb vegetarian food. No, I am not a vegetarian and neither am I on diet. I’m an omnivore who chooses to eat free range and grass-pastured meat, and grass-pastured beef is not always easy to find. For that reason I choose to eat more vegetarian meals than meat meals. Free range chicken is happily available as are free range eggs, and I do love salmon and dorado (mahi-mahi) and I try to eat fish twice a week. Good old hake is still on the menu and I love stir-frying it with some quinoa, onions, garlic, broccoli and some wilted kale or chard. These days I am somewhat choosy about the fish I eat because of the mercury content and the dangers of radiation as a result of the nuclear fallout riding on the sea currents from Fukushima.

 

Which brings me to another deep love of mine. Mother Earth. We have been so disrespectful of Gaia and it saddens me big time. On my mountain farm I sit in Mother Nature’s lap and she enfolds me just as a mother holds her child. Her vibration pulses all around and through me. I cannot ignore her. I can only love and respect her and treat her right. Teach your children well people. Teach them to respect the Mother and all her abundance. Teach them the language of kindness. Show them love, and show them how to love our awesome planet.

 

OK, so those are my thoughts on food and nature today. As I write more I will share recipes, gardening tips, art and more.

 

Who knows what tomorrow’s musings might bring…

 

 

 

Banting Food Trial – Spicy Cottage Pie

 

It was delicious. There was no photograph but I aim to make it again and take a pic. Easy recipe really. Just make your favourite mince (ground beef) filling and top it with cauliflower mash. I got the mash out of the Real Meal Revolution cookbook and made it with cream instead of milk. My guests loved it and scraped the dish clean at the end! Not a smidgeon left.

 

Here’s my version:

Spicy Cottage Pie with Cauliflower Mash

 

2 Tbs Coconut Oil

800g to 1 Kg beef mince

1 onion chopped fine

3 garlic cloves minced

2 carrots diced

2 celery sticks diced

2 cups of vegetable or beef stock

2 Tbs Tomato Paste

2 Tbs of your favourite curry powder (I make my own with coriander, cumin, cardamom, cinnamon, cayenne and turmeric)

 

Directions:

 

Heat the oil in a pot. (Please don’t use aluminium as it is hazardous for your health.)

Brown the onion and garlic for a few minutes, then add celery and carrot for 5 minutes. Remove to a bowl.

Add meat in batches so as not to steam the meat. Take each batch out when browned and add to the bowl.

When all the meat is browned, put it all back in the pot and add the stock, tomato paste and your chosen spices. Put the lid on the pot and turn it down to a simmer and leave for about 30 minutes.

Open it up and check the seasoning, adding salt and pepper as desired.

Leave the pot open and reduce the liquid until it reaches the desired consistency.

 

Cauli Mash (I used the recipe from the Real Meal Revolution and twisted it just a little:)

 

One head of cauliflower broken into florets

300 ml milk (I used cream)

100 g butter

salt and pepper to taste

2 cups grated cheddar cheese

1 cup of dessicated coconut

 

Steam cauliflower until soft. Blend with wand blender or in a food processor. Add cream and butter and blend until smooth.

 

Put the meat mixture in an oven proof dish and cover with the Cauli-Mash. Top with a mixture of grated Cheddar Cheese and Coconut.

Bake in the oven at 180°C for half an hour or until the cheese is golden and bubbling.

 

Serve with a crisp garden fresh salad.

 

PS: Just a little note on the snack I had later. In the afternoon I made a strawberry coulis with xylitol which we had with Coconut Pancakes. There was a little coulis left over so I mixed it into some left over cream, only about a quarter cup. It was a most satisfying taste delight. Another way to get the fats in! What a treat:)

 

Rocking with the Revolution!…

 

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