Recipes

Veg and Rice Tart
 
INSECT REPELLENT SPRAY

For mozzies-midgies- sandflies - In a Spritzer Bottle
4 oz.water
5 drops Penneyroyal oil
10 drops Citronella
10 drops Lavender
10 Drops Lemongrass
Shake well before using and lightly spray onto exposed skin areas. Do not use during pregnancy.

CHEMICAL FREE SKIN CARE

ALMOND / OATMEAL EXFOLIATING FACE SCRUB

1/2 cup raw almonds
1/2 cup ground oatmeal
20-25 drops of essential oil of your choice

Grind almonds to a fine texture in a food processor or grinder, add other ingredients and mix well.
Wet face. Add 1 tsp. of the scrub to your palm and moisten with water; apply to face.
Massage in a circular motion over face and neck. Rinse well with cool water.
Use as a regular face wash or as needed to exfoliate.

SENSITIVE SKIN GENTLE EXFOLIANT
1/2 cup cornmeal
1/4 cup milk,
2 teaspoons baking soda,
1 tablespoon olive oil
5 drops of tea-tree oil

Mix all the ingredients in a bowl
Apply handfuls of exfoliant to body in shower
Scrub gently using circular motions all over body

SALT GLOW

1/4 cup Kosher salt
1/4 cup Epsom salt
1/4 cup sea salt

60g  Hazelnut or Jojoba oil
Approx. 20 drops of essential oil of your choice (can use a blend of oils)

BOWN SUGAR BODY SCRUB  (for all skin types)

1/2 cup of brown sugar
1 tablespoon of orange juice
1 tablespoon of vitamin E oil

Mix brown sugar, orange oil/juice, and vitamin E oil in a bowl.
Take a handful of mixed ingredients and scrub in a gentle circular motion.
Rinse off and apply a moisturizing lotion to re-hydrate skin

GENERAL EXFOLIATING FOOT & BODY SCRUBS

Pour 1/4 cup of either coarse sea-salt, fine sea-salt, or raw sugar in a bowl
(Note: while salt works very well as an exfoliating agent, it can sting if it gets into open cuts or sores, so be sure to either warn recipients to only use on unbroken skin, or use sugar as your exfoliator instead).
Add 1/4 cup of sweet almond oil and stir together.
If desired, add the contents of two gel-capsules of vitamin E (optional) and stir.
Add 10-20 drops of your favourite essential oil or blend and stir.
Pour the mixture into either a small wide-mouth glass jar.
To use the scrub, place a small amount in the palm and scrub over moistened skin.
Rinse off in a shower or tub
(Note: the oils in this scrub can make the floor of the bathtub or shower rather slippery, so use extreme caution while rinsing off so you don't fall).
Extra Ideas
Use ultramarine powders or other natural powders and oil-soluble colorants to color your scrubs.
Try using different coarsenesses of salt or sugar to create progressively smoother scrubs (ie, a coarse "buffing" scrub, followed by a fine"polishing" scrub) with different essential oils to help relax in each scrub.
Try using brown sugar, table salt, or white sugar as your exfoliating agent instead of sea salt (or try combining two or more exfoliating agents) to get a different feel for your scrub

SMOOTH SKIN MASKS

Banana and milk

Egg white and honey

Tumeric and milk (also removes facial hair when used as a scrub)

Oatmeal, milk curds, tomato juice (also lightens skin)

Raw potato slices (blemishes)

WINTER SKIN MASK

Mix equal parts of olive, mustard and sesame oil and massage into the skin.

WINTER SKIN BATH SOAK

1/2 c oatmeal
1/2 c milk powder

EXFOLIATING MASK

1 banana
cosmetic clay

DRY SKIN MASK

1 egg yolk
2 t almond oil
1 banana
Combine with a fork, apply to the face. Leave for 20 minutes.

1/2 cup cooked long grain rice (or millet, brown rice, pearl barley)
1 egg, lightly beaten
2 tsp olive oil
1 small onion, finely chopped
75g button mushrooms, sliced
50g baby spinach leaves, shredded
100g reduced-fat feta, crumbled
250g pumpkin, cut into 2 cm cubes and steamed
4 eggs, extra, lightly beaten
6 cherry tomatoes, halved


Preheat the oven to 180 degrees celcius and lightly grease a 23cm pie dish.
Combine rice and egg and using the back of a spoon, smooth into the pie dish.
Bake for 20 minutes.
Heat the oil in a large deep frying pan and cook the onion for 3 min, add mushrooms and cook for 3 min until soft.
Add spinach and stir through until wilted slightly.
Arrange half the feta into pie shell, and top with the pumpkin.
Spread the onion mixture over the top, then the remaining feta.
Pour eggs over, and nestle the tomatoes, cut side up, into the filling.
Bake for 45 minutes, until set and golden.


Apple and sultana baby oatmeal (6 months+)
1/2 cup cooked millet
3/4 cup water
1/4 cup apple juice
1 apple
peeled, cored and diced
pinch nutmeg
1 tbsp sultanas 
Pour the water and juice into a saucepan and bring to the boil.
Add the diced apple and sultanas, then sprinkle in the cooked millet, stirring well.
Return the mixture to the boil, then reduce the heat to a gentle simmer.
Add the nutmeg and cook until thick and broken down (10-15 mins).
If this recipe is too lumpy for your baby, you can puree it directly in the pot using a hand blender.
Another alternative is to soak the sultanas to soften them, then puree them before adding them to the dish.
MILLET
Quick Ideas
Stir fry with veggies and yummy asian sauce
Use as a herbed stuffing for tomatoes, eggplant or capsicum.
Add to the raw egg mix if an omelette

Millet Vege Cakes

1 Cup Water
1/3 Cup Millet
1/4 Cup Onion, chopped
1/4 Cup Capsicum chopped
1/4 Cup Carrots, chopped
1 Garlic Clove
2 Tbsp Olive Oil
Chopped fresh herbs
1 Egg, beaten

Bring the water to a boil, add the millet, cover and reduce to a simmer for 45 minutes or until fluffy and a little sticky.
Chop/grate or foor process veg and herbs .
Saute until for 3-4 minutes or until vegetables are soft.
Combine egg, millet, and vegetables and egg in a bowl.
Place 1 tbsp of the mixture between your moistened hands to make patties.
Fry the patties for 2 minutes on each side or until golden.

Breaky Millet Cakes


2 cups left over cooked millet, sweet potato and/or potato
3 - 4 Tablespoons buttermilk or yoghurt
salt
flour for crumbing )whole wheat, spelt, rice...)


Mix all ingredints, but only adding enough buttermilk/yoghurt to form patties.
Pat in flour to coat.
Shallow fry till golden and serve with butter, maple syrup or golden syrup. Yuuuuum!



QUINOA

Quick Ideas

Quinoa, fish (almost any kind), plain yoghurt, cumin.
Quinoa, stewed or fresh fruit, cinamon.
Quinoa, berries, nuts (walnut, hazelnut, almond), agave nectar.
As a substitute for rice.

 Lemongrass Quinoa

2 cups quinoa
4 ¾ cups water
1 teaspoon salt, plus more to taste
1 lemongrass stalk
2 Tablespoons canola or corn oil
1 Tablespoon minced fresh ginger
2 large garlic cloves, minced
1 teaspoon ground Sichuan pepper
(or ¼ teaspoon ground ginger, 1 pinch ground cloves, and ½ teaspoon ground black pepper)
350  firm tofu, cut into ½-inch cubes
¾ bunch broccoli, cut into small florets and thin-sliced stems (6 cups)
½ capsicum, seeded and minced.

Rinse the quinoa in a fine-meshed sieve under cold running water for 1 minute to extract the bitter saponins.
Let it drain for 2 minutes.
Bring 4 ½ cups water to a boil in a saucepan, add 1 teaspoon salt and the quinoa.
Cover the pan, and turn the heat to low. Cook for 15 minutes.
While the quinoa cooks, prepare the lemongrass: Cut off the bulbous bottom third of the stalk. Remove the tough outer leaves and, cut this piece into thin slices, then mince it. (Save the rest of the stalk for stocks, soups, stews, or even tea.)
Heat the oil with the ginger and garlic over medium heat, stirring constantly.
After a minute or two, add the minced lemongrass. Sichuan pepper, and tofu. Add salt to taste.
Stir-fry the mixture over medium-high heat for 2 or 3 minutes.
Add the broccoli and the remaining ¼ cup water.
Cover the skillet and let the mixture steam over low heat for 5 minutes.
Uncover the skillet and add the quinoa, red pepper, and salt to taste.
Stir gently until all the contents are hot, then serve.

Serves 8 Nutrients per serving:
Calories 242 Cholesterol 0 mg
Protein 11 gm Carbohydrates 34 gm
Fat 8 gm Sodium 322 mg


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