Curried Noodles

this delicious malaysian dish was inspired by the sensational "curry noodle" from aunty mena's!

serves 6
ingredients:
1 cup string beans
1/2 head broccoli
1 large carrot
1 cup frozen peas
1 stalk of corn
3/4 cup cashews (raw or roasted)
1/3 cup sesame seeds
1 pack soba noodles (270g)

for curry sauce:
2 veggie stock cubes
2 brown onions
1 can pureed tomatoes
1 can coconut cream
juice of 1 lemon
4 gloves garlic
1-inch piece of ginger
pinch of: turmeric, curry powder, and cumin

directions:
1. begin with curry sauce: boil stock cubes in some water & sautee very finely chopped onions
2. using a mortar & pestle, grind up garlic, ginger, and spices. add to stock
3. add tomatoes, coconut cream, and lemon juice & cook for 10-15 minutes
4. now add finely chopped carrots, broccoli, and corn & peas, as well as string beans, with the ends cut off! cook together for 10 minutes, or until vegetables are tender
5. in the meantime, cook up noodles. this should only take a few minutes!
6. combine noodles into curry & add sesame seeds and cashews

top with more sesame seeds & cashews!
looove it!

Magenta Magic!

rejuvenate your mind and body with this powerful juice! every ingredient to give you that healthy glow

the beautiful painting in the background was created by justin brown, georgette's father!

serves 1-2
ingredients:
1/2 beetroot, tops removed - full of iron, vitamin B & C, liver cleansing properties
1 carrot, top removed - rich in vitamins across the spectrum: B, C, D, E, K, & fantastic for eyes & skin
4 leaves of spinach - high in vitamin B, C, K, as well as iron & calcium, wonderful for kidneys & liver
1 brussel sprout, top removed - contains high amounts of vitamins B & C, liver cleanser
1 clove garlic (optional!), skin removed - cancer & general sickness fighter
1-inch piece of ginger, skin removed - immunity booster, full of minerals such as zinc & magnesium
2 stalks of celery - calms the nervous system, helps insomnia, full of calcium, iron, phosphorous
2 pears or apples- vitamins B & C, tonnes of fibre
1 orange, skin removed though maintaining the pith (the white stuff, full of nutrients!) - full of vitamin C!

directions:
juice all ingredients in a juicer!
if the juice is too strong, or you want it to go a little further, add water to your taste!
feel the power of this wonderful juice!!!

x

summer heat fajitas

another mexican dish! this time you can treat yourself to an incredibly healthy, veggie filled fajita, with an awakening burst of heat

serves 4
ingredients:
2 Tbsp olive oil
1 large clove garlic
1 onion, red or brown
1 carrot
1 capsicum
1/2 cup button mushroom
1/2 cup dried shiitake mushrooms
1/2 cup mixed green leafy veggies (silver beet, spinach, etc)
1 tsp cayenne pepper
juice of one lemon
salt and pepper, to taste
tortillas/pita pockets, enough for however many people you are feeding!
avocado, to serve

directions:
the method for this meal is very simple!
basically, you can just throw all your veggies into a frying pan
1. start with olive oil, minced garlic, and slivers of onion, cooking for 3 or so minutes by themselves
2. then slice the rest of the veggies into strips and add in!
3. add cayenne pepper, lemon juice, salt and pepper & cook for 10-15 minutes
4. warm up your tortillas, spread with avocado & pile in the filling

enjoy! probably with some hot sauce

rainbow rice

we realised we didn't have a single rice dish here! so here's the classic rainbow rice or vegetable fried rice, with our personal touch! a sea of vegetables served with rice, crispy tofu, and chilled pineapple chunks!

ingredients:
2 1/2 cups of brown rice
2 cloves of garlic
1 zucchini
1 red bell pepper
3 red onions
1 veggie salt cube
1/2 head of broccoli
1/3 cup button mushrooms
1/3 cup cabbage
1/3 cup peas
5-6 Tbsp tamari
2 Tbsp rice wine vinegar
1 Tbsp sweet soy sauce
half a pineapple

for the crispy tofu:
batter:
1 block extra-firm tofu (250g)
2 "eggs"
3 Tbsp mustard seed oil
1/4 cup spelt flour
1/4 cup water


sauce:
3 Tbsp rice wine vinegar
4 Tbsp water
2 Tbsp ketchup/tomato sauce/rocket fuel
2 tsp tamari
3 Tbsp spelt flour
pinch ginger powder
pinch sea salt


directions:
cook your rice!
1. then... saute minced garlic & onions in veggie stock in a wok for five minutes 
2. finely chop all your vegetables & throw them in (not the pineapple though, not until the end!)
3. once rice is cooked, add to wok & add rest of flavourings and let cook together for 15 or so minutes


crispy tofu: 
1. cut tofu into small triangles
2. make batter & then coat triangle pieces
3. make sauce
4. fry up your battered tofu & as they are frying coat in sauce - let each side cook for 5 or so minutes... until wonderfully crispy
5. then add the tofu into the rice and serve!


eat up & top with some chilly pineapple chunks