Recipes

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Equipment You Will Need

* Chopping board
* Sharp set of knives, peeler, spoons & spatulas
* Citrus press
* Garlic press
* Manual potato masher
* Measuring cups
* Blender
* Food processor
* Juicer
* Dehydrator with a timer, baking parchment or teflex
* Porringer
* An array of different size jugs, bowls, spring form cake tins/moulds and
  airtight containers
* Fridge/freezer
* Wooden bowls and utensils for that all time authentic connection to
  nature

The Earth Kitchen makes use of high-powered electrical equipment to achieve certain desirable textures. For example: the food blender 'Vitamix' or 'Vitaprep' wet jug and dry jug (for grinding), the food processor 'Magimix' and a juicer. These appliances, while expensive, are an investment and in the long run save money because they are super durable, can last a lifetime and spare parts easily sought.

If you do not have access to these items or cannot afford the expense at this time, make the best of what you have. See recommendations in the side bar.

Breakfast: Nut/Seed Mylk: Serves 2 to 4

* 1 cup almonds (soak overnight, drain and rinse)
* 1L filtered/purified water

Place the almonds in a blender, add the water and blend until mylky and frothy looking. Place a large pouring jug or bowl in the sink, insert a sieve and pour the mylk to just below the brim. With a spoon stir to separate the mylk from the pulp. Continue to do this until the pulp is left quite dry. Put the pulp aside in a small bowl, covered and pop in the fridge for making a salad dressing.

Divide the mylk into four glasses and sip. Any left over’s will keep in the fridge for a few days. It will separate like an emulsion so always give it a stir before using. Fresh is best!

Variation:  Experiment with different nuts and seeds i.e., brazil nut, hazelnut, hemp seed, sunflower seed, sesame seed etc. You may like to add 1 vanilla pod (insides only), a Tbls of wild carob and/or raw chocolate powder, sweeten with a syrup such as yacon, agave, maple or carob nectar. Taste’s like mocha frappe! This recipe is also a good opportunity to get those vital greens in e.g., 1tsp barleygrass, wheatgrass or moringa powder.

Lunch: Classic Gazpacho Soup/Dip: Serves 2 (great for toddlers +) A Dr Ann Wigmore adaptation

* 4 medium tomatoes
* 1 lemon, juice
* 1 avocado
* 2 celery stalks
* 2 spring onions or 1 small red/white onion
* 1 clove garlic, mince
* 1 generous handful of fresh basil or 1 Tbls dried basil
* 1 generous handful of fresh oregano or 1 Tbls dried oregano
* Pinch of quality sea salt
* Pinch of cayenne

* Alfalfa sprouts (optional)
* Olive oil

Place all the ingredients (except the alfalfa and olive oil) in a food processor and process until even but retaining a slightly chunky texture. Garnish with a drizzle of olive oil and alfalfa sprouts.

Snack: Green Juice Baby: 1 pint

* 1 romaine lettuce
* 1 bunch celery
* 1 cucumber
* handful fresh parsely
* handful fresh coriander
* 1 clove garlic (optional)

* ½ lemon

Prepare the ingredients to fit the juicer in use, juice all the ingredients except the lemon. Hand squeeze the lemon in last, sieve into glasses and sip. If you require a little sweetness to make green juice more palatable add an apple.

Dinner: Tabouleh: Serves 4 

* 1 cup quinoa, soak overnight (it may sprout in this time)
* Medium size bunch fresh parsley, finely chop
* Medium size bunch fresh mint, finely chop
* ½ red bell pepper, finely chop
* ½ green pepper, finely chop
* Small red onion, finely chop
* 8 sundried tomatoes (soak overnight, drain and rinse) thinly scissor
* 8 black olives
* ¼ cup olive oil
* ½ lemon, juice
* Pinch of sea salt
* Pinch of black pepper

Place the quinoa in a saucepan and cover with two inches of boiled filtered water, allow to simmer for 10 minutes (+) until the quinoa is just soft. Drain, allow to cool (optional*) and place in a large mixing bowl. Gently fold the remaining ingredients in and serve.

*If using warm grains add them last to help distribute the warmth for an autumn/winter feed.

Treat: Boun-ti-ful: Serves 2

* 1 small coconut, should feel heavy, with mylk shaking inside!
* 7 medjool dates, soak for 1hr in the coconut water
* 2 Tbls cacao nibs

Bang a clean screw driver into the coconut shell (in two adjacent places) and pour the liquid into a bowl. Soak the medjool dates in the coconut water for one hour.

Cut the coconut open the best way you know how. I use a clean 18” tpi hack saw:) Clean the inside of the coconut with filtered water and prize the flesh away from its shell with a penknife and chop into small pieces.

Place the coconut pieces in a food processor and process until even and small. Then add the water, dates and chocolate nibs and process again until a good mix is achieved.

Divide into two bowls and chill in the fridge for an hour or so. Garnish with a dusting of raw chocolate powder. Raw Boun-ti-ful heaven!

*nom nom nom*....now go rebound!