Green freedom laughal

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handful raw pistachios ground in mortar and pestle
handful red lentil sprouts ground up and handful of whole sprouts
garlic chive and parsley
a few shelled broad bean partially ground
spoon of coconut oil
formed into balls and set in fridge for 15 mins (as it was a warm evening)
could have easily put more flavourings in these felafel inspired balls like mint and ground spice and lemon or lime juice, I made it quite plain this time.
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sauce
1/2 avocado
finely chopped garlic chive and parsley
lemon juice
salt
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whole baby broadbeans marinated in
spoon of umeboshi plum paste
dash of hemp oil

Parsley mad

Raw auli ous-ous (c-c-c!!)
with baked baramundi in ta-hini-ini sauce.
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raw c-auli c-ous c-ous
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1/2 large cauliflower shredded in a food processor lemon juice, pink salt
parsley, walnut and pepita pesto-like thing mixed through the cauli
1 tsp blue manna honey, 1 tsp yellow mustard, 2 tbs hemp oil mixed into a dressing and poured over (adjust to taste)
green gordal olives, 1/2 avocado cubed, a few more dark green pepitas
pink salt, ground mountain pepper leaves

Baked tahinied fish
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put lemon juice and salt on piece of raw fish, I used baramundi and let it soak for 1/2 hour
rinse and fry in coconut oil, fry brown Swiss mushrooms and leek, add to the fish
mix up a sauce of unhulled tahini, lemon juice, salt, mustard, lots of fresh parsley and mineral water (can also add garlic, pepper...) and pour over the fish. If you have an oven bake it in that, I just use a ceramic crock pot with it's lid on on the stove.
This is amazing if you cook it really slowly for a long time, today I ruses the process a bit so I could disappear and catch an arts festival performance. I'm not sure I like this fast life, want to find other ways of being, slower ones.

Dilly bag breakfast

I got the urge to collect together some things in a dilly bag and walk over to my friends house for breakfast. I didn't know if anyone would be home, and it was a good twenty minute walk through an industrial estate and along the vibrantly weedy creek. I arrived, my friend was home, I commenced frying polenta sourdough pancakes as he told me how life was going for him.
I realised I hadn't proposed any cooking so I brought it up, 'im just making us some breakfast, is that cool?' he responded favourably and said the momentum was allowing him to get onto the dishes. Symbiosis. It's interesting what we offer each other as part of community, momentum, togetherness, reality checking...

Something like pasta

While making this dish I had the distinct desire to only use a knife for preparation. Simplicity and honing my focus into what is happening right in front of me with each ingredient as it entered the conversation. I didn't have a preconceived idea other to make some kind of pasta simulation with the lovely super fresh zucchinis and tomatoes I got from Ceres this morning.
This is the way it went
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zucchini cut into strips, salted and parsleyed.
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3 small Roma tomatoes cut into cubes if that term can exist with a tomato
3 tiny purple cloves of garlic
3 or so carrots sliced really thinly into rounds
1 tsp hemp oil
1 tsp brazil nut butter
1 tsp genmai miso
-'sauce' served on 'pasta' with a few soaked and halved almonds

While I was eating this I threw in a couple of kalamata olives and a few pepitas. Would definately have gone down well to add more brazil nut butter but my jar was empty and some olive oil. Anyway I had fun.

This dish gives me so much joy

I can't explain it but this is the most perfectly right thing I have perhaps ever eaten, on a soul nutritional level! Haha, how is that for exaggeration or exclamation? At least the best thing that I have eaten lately, it truly makes me feel joyous and nourished. I made it a few days ago and only posted the photos but haven't written up the recipe. It is loosely based on recipes I have brushed past for raw cauliflower 'cous cous' but I wouldn't call it that rather just 'something delicious that occurs when a very fine cauliflower enters your life,' a much longer meandering title but more apt.
Just now this is how I made it, but I'm sure you'll encounter your own
brilliance if you find a good cauli specimen to work with.
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process a whole cauliflower in a food processor until fine and grainy, put into a big bowl and add lemon juice and salt, not too much as you will need to adjust to taste as the process continues.
add some de-pipped biodynamic kalamata olives, lots of fresh lemon thyme, a tablespoon of hemp oil, quartered cherry tomatoes...
Then back to the blender, this time either a handful of soaked almonds or sunflower seeds and lots of fresh parsley, blend until it becomes a bit like pesto, mix this thouroughly through your cauliflower and it will make the whole thing go a bit green instead of the pure white of a lone cauli.
one very tiny purple coated garlic, hulled and minced and some lovely big leaves of parsley for texture. It's good to taste it along the way and see how you feel, adjust olive-lemon-salt ratios until delicious and you can't stop 'tasting' it, this means it's ready and you should sit down and enjoy it with a spoon.
I'm sure olive oil and pepper would love to be in on this party and you may choose to invite them. Due to not having much oil around I didn't use it but surprisingly I actually really love the beautifully light and airy quality of this dish as is. Sometimes (quite often) simple really is perfect.

Parsley with eggs

Todays school lunch: Raw things from my garden. Parsley, rocket, cos and calendula, a lemon and two eggs from Betsy and hen. I poached the eggs so they were warm. This would have been more delicious and sustaining with warm cooked millet and olive oil, but for my purposes today it was simple and easy.

 

poached yin yang

Poaching eggs in a pot at school for lunch - they seemed to be take on
a yin yang form, most likely affected by their environment...haha

Really not hungry smoothie

Last night and this morning I made two very similar smoothies. They
were light, easy to drink and nutritious.
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4-5 leaves of sorrel
Big handful of chickweed
1 banana
3-4 tbs of organic coconut cream (not raw)
1 cup of water
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Milk thistles, nettles and broccoli leaves
1 banana
3-4 tbs coconut cream
1 cup of water

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Yesterday i ate mostly parsley and raw carrots and wasnt particulary
hungry. I think my body is facilitating a subconscious detox. I found
put yesterday that parsley stems have a similiar affect to chewing
gum. They are really fiborous and a mission to chew through, but
stimulate saliva and digestive enzymes and give your jaw the workout
it misses through having too many smoothies.

* I am typing this post on my phone while riding on the bus, a man
just got on with a trolley and big sack full of freshly harvested
nettles. He must have picked them from down by the Merri Creek
somewhere, I wonder what he is going to make with that many nettles?
Perhaps I should have a nettle party soon, my patch is getting a little
out of control.

A light like taboulei

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Sprouted buckwheat

avocado

fuji apple from local farm

fresh parsley from mum's garden

lemon juice

served on freshly cooked dosa with tahina sauce
eaten outside in the sunshine

Milk thistle coconut smoothie

I haven't been overly into the Thai drinking coconut craze, mostly because of the very high food miles and very low price (indicating non fair trade). I know they are delicious and so so very good for you, but so are lots of things, and this isn't the tropics. But sometimes you do these things, and you buy a coconut from the supermarket for $1.78 and you celebrate and rejoice and really enjoy the choice you've made.
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Lots of freshly harvested milk thistles
Fresh coconut water and half of the flesh
A banana
And then add more greens - young cos lettuce, parsley and spicy rocket
until flavour is balanced.



To my good fortune Lex turned up and happily drank half of this smoothie, the celebration of mystical far away things is better when sharing

Green Smoothie love

The green smoothie phenomena is quickly becoming a central part of my life. Everyday I pick greens and blend them with water and whatever fruit I can find. Everyday I invent a new recipe and find out you really can eat everything that grows (almost haha).














Here are a couple of recent smoothies I really enjoyed
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24.08.10
parsley and a few leaves of cos lettuce (from garden)
a grapefruit and 2 bananas
1 cup of water
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23.08.10
fresh parsley
1 and 1/2 bananas
tablespoon each of carob powder and dessicated coconut
1 cup of water
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22.08.10
(made with Chita)
milk thistle and nettles
1 orange, stick of celery and 2 bananas
3 cups of water
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17.08.10
lots of spinach stalk and all
a small apple and half a banana,
spoon of tahini and a spoon of hemp protein
1 and 1/2 cups of water
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11.08.10
lots of chickweed!
Spoon each of hemp, cacao and carob powders
4 squishy Turkish dates
1 banana and 1/4 of an avocado
1 and 1/2 cups of water
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another version of chickweed chocolate!
04.08.10
chickweed!!
Half an avocado
1 banana and 3 strawberries
raw cacao and maca powder to taste
a tiny bit of agave of you need to balance sweetness
1 and 1/2 cups of water
(by all the exclamations you can probably see I am fond of chickweed-chocolate smoothies...)
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01.08.10
buk choy leaves
2 bananas and 3 strawberries (these were high flavoured organic strawberries so don't need many, also I don't generally use much expensive fruits in my smoothies, since the high proliferation of bananas, I buy ripe ones from the markets and keep in freezer, I do the same with avocadoes sometimes-removing skin, quartering and freezing-rationing)
spoon of maca
1 and 1/2 cups of water

Sprouty squish crunch salad

The squish is the beautifully ripe flavoursome tomatoes, the sprouts are quinoa and sunflower seeds (sprouts grow so slow in a cold house in winter so their tails are small but the lively freshness is there), super crunchy and sweet buk choy, calendula flower petals, and parsley. The salad is dressed with lots of dulse flakes, a tiny bit of salt and lemon juice. I can't remember if there was any oil, a dash of olive oil ewould go down asily.