Carrots and oranges are full of wonderful antioxidants, vitamins and nutrients - even better if they are fresh from your own garden. Ginger is well known for its digestion-friendly properties. The combination makes this soup a perfect pick-me-up for cold, wet winter days. Approx 500g carrots, peeled and sliced 1 litre chicken stock 1 piece fresh root ginger, peeled 40g butter 2 medium onions, peeled and chopped 2 tsp ground ginger Zest and juice of an orange Salt and … [Read more...]
Carrot, Cucumber and Kelp Noodle Salad with Peanut Miso Dressing
A woman I met at the foodstore was extolling the virtues of kelp noodles and how nutritious they were, and how they make a nice salad with carrots and cucumbers. That was enough for me to give them a go as I had lots of carrots and cucumbers coming on in the garden. So here is the salad I made - the peanut miso dressing is definitely a tasty winner. Julienned Carrot and Cucumber Kelp Noodles (no cooking required) Dressing 1 tbsp miso paste 3 tbsp ground peanuts or peanut … [Read more...]
Roasties with spinach, feta and sundried tomato dip
These delicious roasted vegetables can be served as a meal by themselves. Root vegetables of your choice (e.g. potato, kumara, carrot) Frozen Spinach, Silver beet or Rainbow Chard balls (see Freezing Vegetables) Sundried tomato, cashew and parmesan dip (or any other similar dip) For a variation I sometimes use Basil Pesto Feta, cut into cubes (optional) Prepare root vegetables into fairly small pieces (about 2cm). I use enough to fill the roasting pan in a single layer. … [Read more...]