Roast Carrot and Avocado Salad with Moroccan Spices and Citrus Dressing

(Serves 4)
This fantastic recipe is adapted from Jamie Oliver’s book, Jamie at Home.  Jamie’s books are brilliant for their tasty and simple recipes, with an emphasis on fresh and locally grown ingredients.  The recipe is a warming winter salad. It’s brilliantly simple and it satisfies the appetite because it is nutritionally complete. It makes you feel full without feeling heavy, and without leaving you with a craving for a sweet treat afterwards.

Here’s a little nutritional information about the main ingredients:

  • Carrots are highly in antioxidants, low in calories, and a great source of beta-carotene, which supports the eyes and immune system.
  • Avocados are good sources of potassium, B vitamins, folic acid and contain high levels of the heart healthy monounsaturated fats. Good fats are essential for a healthy body and for keeping cholesterol under control.
  • Quinoa is a tasty gluten-free grain, which contains a high percentage of protein. In fact, the World Health Organization has rated the protein in quinoa to be superior to dairy products.

Of course those of you who know me know that I rarely follow a set recipe, so of course I have adapted Jamie’s recipe by substituting the ciabatta bread and sour cream for Quinoa and extra seeds, perfect if you are trying to cut out wheat and dairy and follow a detox diet.

Ingredients

2 level tsp. whole Cumin Seeds
1-2 dried chillies crumbled
2 cloves of garlic crushed
Leaves of 4 sprigs fresh thyme
2 Tbsp Olive oil
1 Tbsp Apple cider vinegar or Balsamic
500g Organic Carrots cleaned. (Long thin, baby carrots if you can find them.)
1 Orange,halved
1 Lemon, halved
2 Ripe Avocados peeled and sliced
2 Handfuls of interesting salad leaves (eg rocket, mizuna, sprouted alfalfa, radiccio, baby spinach)
1 cup of Quinoa soaked overnight
4 Tbsp. mixed seeds

Grind the first 6 ingredients in a mortar and pestle with some sea salt and pepper to make a paste. Cut carrots into chunky sticks or leave whole if using baby carrots. Steam carrots 5 minutes. Transfer to an oven dish and coat in the above marinade. Place the orange and lemon in the dish, cut side down and roast for approx 20 minutes until carrots are golden.

Steam Quinoa at the same time approx 10 minutes, until translucent. Squeeze the juice of the orange and lemon (use tongs as they will be hot!) Add a little olive oil and vinegar to make a dressing. Season. Mix the carrots, avocados, quinoa, salad leaves and seeds. Eat whilst still warm.

Enjoy!
Contributed by Louise Ramsden, Jiva Healing’s Chef extraordinaire!  And thanks to the fabulous Jamie Oliver for the inspiration!

Crossroads: Labour Pains of a New Worldview

This is an amazing film. If you haven’t watched it, I urge you to. It talks about the transition we need to make to change the consciousness of Humanity away from our obsession with accumulating stuff and disregarding the impact that has on the environment and other people…. we all need to work towards this new awareness if we want to survive. Humanity is most definitely at a Crossroads. Watch the Movie

The power of green drinks

Lots of people ask me how they can simply, and quickly, learn to adopt healthier eating habits. Apart from the obvious things, like including more fresh, organic fruit and vegetables in the diet, it is also worth considering getting into green smoothies as an easy way to up your intake of the essential nutrients for your body. We drink a green smoothie everyday – even my little 10 month old son loves them. They are tasty and much better than taking a multi-vitamin supplement because you get the nutrients in a food-based form, which is easier for the body to assimilate.

This is what we put in them

  • 1 tsp (per person) of alkalising supergreen powders like barley and wheat grass, spirulina and chlorella. You can get a good blend of them from Superfood Direct
  • 1 tsp of a good blend of Essential Oils like Udo’s or Solgar’s Omega Advanced
  • 5 drops of liquid cell food, which is a liquid mineral complex that helps detoxify the body and balance ph – Cellfood
  • 1 glass of organic rice milk or almond milk or coconut water (you can mix with water as well)
  • 1/2 a banana or avocado (optional) adds a nice creamy consistency

All you have to do is put all the ingredients in a blender and whiz it up – put in a glass and drink it. You can get most of these ingredients in a good health food shop, or order the online. Hope you like it!

Aspartame is bad for you!

More evidence about why this horrible substance is so bad for you! Try and cut out all foods with artificial sweeteners if you can. In an 11-year study by scientists at the Brigham and Women’s Hospital in Boston, there was a strong positive correlation found between degeneration of kidney function and consumption of aspartame-containing diet soda.

http://myscienceacademy.org/2013/01/15/diet-soda-aspartame-shown-to-destroy-kidney-function/

Gazpacho – easiest, tastiest recipe ever

This is one of my favourite recipes. We sit on the patio in the South of France overlooking the vineyards and sip this ice-cooled gazpacho in the summer…. bliss! But you can have this delicious raw recipe any time of year, it is so easy

Gazpacho

  • 1 jar of passata or chopped tomatoes
  • 2 inch piece of cucumber chopped roughly
  • 1 small red pepper deseeded and chopped
  • ½ red onion chopped
  • 1 tbsp apple cider vinegar
  • 1 tsp salt
  • 1 tsp cayenne pepper or Tabasco sauce
  • 1 clove garlic crushed

Add ingredients into blender and blend until desired consistency. Chill in fridge before serving

Sesame Cookies

These cookies are so amazing. Taken from Elana’s pantry – we use maple syrup instead of agave. My 4 year old son loves to make these with me, they are that easy! They have no flour or butter and are super tasty. Only problem is making enough so that they last more that one minute in our house…

Ingredients

  • 1 ¼ cups blanched almond flour
  • ¼ teaspoon celtic sea salt
  • ½ teaspoon baking soda
  • ⅓ cup maple syrup
  • ⅓ cup tahini (raw or roasted, though roasted will give more flavor)
  • 1 tablespoon grapeseed oil
  • 1 tablespoon vanilla extract
  • ¼ cup sesame seeds (hulled or unhulled -I used hulled)

In a large bowl, combine almond flour, salt and baking soda. In a smaller bowl, blend together agave, tahini, oil and vanilla. Blend the dry ingredients into the wet. Form the dough into 1 inch balls and roll in the sesame seeds. Place on a parchment paper lined baking sheet and flatten. Bake at 180°C for 8-10 minutes until lightly brown.

Sesame cookies