Sunday, March 4, 2012

Sexy Muesli & Sumptuous Soup

Yum.... I love food. Perhaps a little too much, but then that's probably obvious given the general topic of my blog. ;)

First recipe is for sugar-free (and just general 'junk-free') muesli. I used organic stuff where I could and used unstabilised oats, meaning they haven't been heat treated and are much better for you. I prefer toasted muesli but apparently when you heat nuts and seeds past 160 degrees celcius they lose most of their great properties, so I heated it to 150 degrees celcius. ;) Yum.

Mel's Sexy Toasted Muesli
- 1 and 1/2 cups unstabilised organic rolled oats (Woolworths Macro brand)
- 1/2 cup oatbran
- 1/2 cup raw pumpkin seeds
- 1/2 cup raw sunflower seeds
- 2 tablespoons raw sesame seeds
- 2 tablespoons chia seeds
- 1/3 cup raw macadamias
- 1/3 cup raw almonds
- 1/3 cup raw cashews
- 1 cup shredded coconut
- 1/2 cup dried goji berries
- 1 tablespoon Black Label Queen's Vanilla Concentrate
- 1 tablespoon ground cinnamon
- olive oil spray

Mix all of the dry ingredients together except for the berries, oat bran and coconut. Drizzle Vanilla concentrate over mixture and stir it all together with a spoon. Add the oatbran and then lay out in an oven tray. Give a good spray of olive oil and pop in a 150 degree oven for 30 mins. I stirred it every 10 minutes and gave another spray of oil (see photo). Once cool, mix in the berries and the coconut. Voila! I served mine with natural yoghurt (as shown above). 1/3 cup serve is about 45 g - the usual serving size for muesli. You can substitue whichever seeds/nuts/fruit you prefer. :)

Salwa's Sumptous Soup
- whatever vegies you have in the fridge. In my case it was (roughly):
   - 1.5 carrots
   - 1.5 zucchinis
   - 6 stalks celery
   - 'a dirty big onion' (as my Nana used to say)
   - 2 spring onions
   - 1/8 of a cabbage
   - 1 head brocolli (and stalk - the best bit IMO)
   - 1/3 tomato
   - 4 mushrooms
- 1 teaspoon coconut oil
- garlic powder
- vegetable stock cube (took me ages to find sugar free stock cubes but I finally found one!)
- 1.5 L water
- 1 cup red lentils
- 2 tablespoons cumin
- salt to taste

Sautee onion off a bit with coconut oil and a good sprinkle of garlic and salt and then start adding the veggies in as you chop them! I kept a cup of water handy and added a bit when my chopping was too slow for the cooking. I didn't peel anything and was throwing in whatever I had, celery leaves and all. You really can throw in whatever you have in the fridge, it's a great recipe for using up the veggies you have on hand before they get manky. I really only guessed the water amount but once I had added all the ingredients, I topped up with water and added a bit extra to take into account the lentils. I didn't add the salt or cumin until I'd blended the soup. I like to do that bit by taste. This is a very filling, healthy and delicious soup! It freezes well too. :) This recipe was inspired by a beautiful lady named Salwa, who i met through my brother.

Enjoy! xxx

1 comment:

  1. Who would have thought there would be sugar in stock cubes? crazy! I usually put all my veggies odds and ends in the slow cooker and make my own stock, then put it in the freezer. Sometimes i skip the stock and add dried mushrooms and soy sauce.
    These recipes look great!
    love it. xx