Easy DIY Cereal

Cereal's these days container many additives, and that's not even the cereal that people KNOW is bad for them!
Here's a great alternative to store-bought cereal. Yes I've used some sweetener - that way it's enjoyable, but with much less sugar than other cereals!

Its really tasty and easy to make.

You'll need:
4 cups rolled oats
1 cup coconut
1/2 cup peanuts
1/2 cup sunflower seeds
1/2 cup ground flax seeds
1/2 cup applesauce
1/4 cup golden syrup

Mix all ingredients in a large bowl until well combined. 
Spread onto lined baking trays (I used two).
Bake at 160C for 40 minutes stirring every ten minutes.

This doesn't end up as crunchy as granola and its not as moist.
It is definitely more like a 'cereal'.

Of course, you could always make this cereal without baking it - just omit the apple sauce and golden syrup. It just won't have quite the same flavour.

Quick Fix Main

Do you have a day that is particularly busy? A day that you come home later than usual and that seems to run-in to dinner time? Need a quick and easy fix?.......

This is a great meal for those evenings.
It takes less than 15 minutes making it soooooo not worth getting take-away!
Its so quick & easy to prepare and yet it's still very tasty & satisfying.

This meal will serve one but you can just add as much as you need to serve as many as you need! Easy!

Water Saute a chopped carrot, a handful of chopped button mushrooms, 1/2 chopped green capsicum, a small bunch of broccolini. Saute for approx. 5 minutes until veggies are soft.
Add a 270ml can of coconut cream & stir thoroughly. Leave on the heat and bring to a boil. Turn the heat down & allow to simmer & thicken.
Slice a small zucchini & place in a microwave safe dish & heat on high for 3 minutes until zuchhini is soft. Drain & place in a bowl.
Pour the coconut mixture over the top of the zucchini & sprinkle a small hanful of peanuts on top.

Too easy!

Very Tasty!

Asian Lunch Salad

Look what I found 'new' at the supermarket the other day!

Here is what I did with my broad beans!
Hoping to make a dip next time, so stay turned for my experiments in frozen broad beans.

What you'll need:
1/2 cup mushrooms
1/2 cup frozen broad beans
80g snow peas
1/2 red capsicum
1/4 cup water chestnuts
1 shallot
1 buk choy
1/2 teaspoon minced ginger
1/4 teaspoon chili
30g peanuts

Slice the mushrooms and capsicum. Top and tail the snow peas & cut into bite size pieces.
Saute the mushrooms in a frying pan until they start to brown. Set aside.
Place the broad beans in the frying pan with a small amount of water and allow to simmer til the water is nearly evaporate.

Add the snow peas, capsicum, water chestnuts, chili and ginger in the frypan & stir fry until warmed through.
Add back the mushrooms and continue to fry until all ingredients are warmed through.
Chop the buk choy and keep the leaves separate from the stem. Add the stem to the stir fry & cook until its softened.

Place the salad in a bowl & add the buk choy leaves. The heat of the salad will gently wilt the leaves without over cooking them. Mix the salad around.
Top with the peanuts.

 All set for the office lunch now!

Serves 1

Curried Cabbage

I'm a big fan of red cabbage.
Here's another delicious way to use up any leftovers that you might have!

Saute in a pan 1/2 red cabbage chopped into fine pieces and 2 sliced leeks.
Add a tablespoon dried basil.
Cook until wilted. Add a drop of water here and there as needed so it doesn't burn or stick to the bottom of the pan.
Add one tin drained lentils & 1/4 cup peanuts. Stir well to combine.

 Once all the ingredients are warm through, add to the fry-pan 2 tablespoons lemon juice, 2 tablespoons soy sauce & 1 teaspoon curry powder. Stir until well combined.

Place mixture into bowls & top with fresh or dried parsley.

This can be eaten as is, but is also really nice the next day once cooled on a bed of lettuce leaves.
It has such deep and delicious flavours!
Enjoy :-)