Pizza mumma made for dinner

Roasted eggplant, sweet potato, pumpkin and artichoke hearts on a gluten free base.

I made pumpkin and tempeh bolagnaise with amaranth and rice pasta curls. It was delicious (the sauce consisted of tempeh and grated pumpkin fried in coconut oil and lemon juice, some celery salt, a tin of organic tomatoes and a little black pepper, voila!)

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cook red sorghum, at end add organic butter, pink salt and lemon juice
in another pot fry cabbage, celery, leek and grated pumpkin
ume su, pink salt, purple garlic, mountain pepper leaves.

Lunchbox on the bus

Cooked millet with lemon juice, mountain pepper leaves, parsley, sultanas.
Cooked pumpkin, raw green capsicum. Tahini miso sauce.

So long since I've cooked something

After an active day of running, planting seeds and working on a mural in the city I decided that I wanted to eat something warm, cooked and hearty for dinner. Lately I've been eating mostly raw, and mostly smoothies and a lot of greens. A simple highly digestive carbohydrate was called for and so I went down the buckwheat and tempeh bolagnaise route. It was very good, I'm really happy I went there.
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In one pot cook whole buckwheat, when it's ready add salt, lemon juice and fresh thyme.
In another pot fry chili tempeh (crumbled) with coconut oil and pink salt.
Add lots of grated jap pumpkin and continue frying,
after a little while add juice of 1/2 lemon, handful of sultanas
and when your ready add a tin of canned tomatoes, mash them up and mix through so it all goes nice and saucy, add few tbs of water and allow it to cook a bit further. At some point, perfectly timed the buckwheat will be ready. Serve sauce on top of grain and top with fresh lemon thyme. Olive oil would be a good option.
The pumpkin and coconut oil created a wonderfully sweet and fragrant flavour, buckwheat is very grounding, easy to digest and contains Vitamin P - Rutin.

I'm not sure if tofu could save the world

But it's nice to eat it sometimes.
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brown rice cooked in water, when 3/4 cooked
add this - (in a blender, blend together carrots, pumpkin, garlic, lemon juice, pink salt and water)
let the rice continue it's cooking until the pumpkin is also cooked
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this bowl is
pumpkin brown rice (from above)
fried smoked tofu
red cos lettuce
a sauce made with:  Loving earth brazil nut butter, genmai miso, hemp oil and waater

enjoy with chopsticks in the sunshine.

The never ending batter

Pancake batter with grated pumpkin, sweet potato, carrot, cabbage, red onion and dulse.
I've been using and replenishing the same sourdough pancake batter for over a week, adding new flours for the culture to feed on and adding some of the batter to a fresh selection of grated vegetables. As you can see there is a lot more veg than flour in my mix.

Hijiki and Purple Carrot Kim Chi

Kim Chi

jap pumpkin
white sweet potato
purple carrot
cauliflower leaves
hijiki seaweed
Himalayan crystal salt
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smashed
2 super hot chili's
3 cloves of russian garlic
2 brown onions
grated rind of lemon
-- veg soaked in brine overnight, then drained and mixed with onion chili sauce from mortar and pestle, packed and weighed down...

Kimchi chili paste

Inside the mortars guts there are onions and garlic melding together to make the kimchi sauce