Chickpea & Silverbeet Curry
1 garlic clove
1 small piece of ginger (2cm x 2cm)
coconut oil (this is my preference – it isn’t carcinogenic like frying other oils can be)
2 tbs of curry paste – good quality, proper stuff without additives. It should be only made up of ground herbs and spices.
250ml cold water
1 can of organic chick peas, rinsed and drained
1 can of organic crushed tomatoes or passata
1 bunch of silverbeet chopped
basil to garnish
Chop onion, garlic and ginger in a food processor (or by hand if you don’t have one)
Place a tablespoon of coconut oil in a fry pan, adding onion, garlic & ginger and cook for 5 minutes.
Add Curry paste and allow to simmer for a few minutes to allow the aromatic flavours to be released.
Add tomatoes, water and chick peas and allow to simmer for 10 minutes.
Add chopped silver beet and cook for a further few minutes until silver beet is wilted and cooked.
Place in serving dish and top with basil. Serve with flat bread and a dollop of yoghurt. Scrummo.
Granola topped Apple Crumble
This recipe actually allows for extra granola to be made up and stored. Granola is wonderful for breakfast or as a desert with yoghurt. In my quest to avoid sugar – I have removed it from this recipe all together. If you don’t want extra granola, then you would probably divide the recipe by 5 (it makes enough for approximately 4 cups left over)
Peel and slice 8 apples and place in a saucepan with enough water to come 2cm up the side. Stew apples – cooking for approximately 30 minutes or until tender. Keep liquid.
Combine 5 cups of whole oats (I used the 5 grains mix that has rice and barley in it), 3 cups of chopped walnuts, 1 cup chopped mixed nuts, 1/2 cup of sunflower seeds & 1/2 cup almond meal.
In a separate bowl, place 1 cup of the stewed apple – mashed, 1 cup of the liquid left from the stewing process and 3 tbs of coconut oil (or similar).
Combine the two bowls – add the liquid to the dry ingredients and mix well adding more liquid if necessary (stewed liquid).
Line two trays with baking paper and divide mixture between the two, then place into a 180 degree oven and bake for 40 – 50, stirring every 10 minutes until mixture is completely golden and begins to dry out and harden.
Remove from oven and mix through dried fruit of your choice. I chose to chop dates and add currants.
Place apples in a baking dish. Place the granola mixture on top of the apples and bake in the oven for a further 5 minutes.
Serve with greek yoghurt.
Store the left over granola in an airtight container.