February 14, 2016 / Lyn Jones / 0 Comments
serves 4-6
675g cooking apples: peeled, cored, quartered and thickly sliced
225g blackberries, hulled & rinsed, 3 Tab soft brown sugar
TOPPING:
110g rice flour, 110g rolled oats or 55g millet flakes, 30g rice flakes plus 30g buckwheat flakes.
85g demarara sugar, 1/2 tsp salt, 110g butter: chopped into small pieces
Preheat to 200 degree C. Scatter fruit over 20x28x5cm dish then add soft sugar.
TOPPING: combine grains, sugar & salt together in mixing bowl. Rub in butter then completely cover fruit.
Bake 30-40 mins til crisp and golden brown.
September 22, 2014 / jonesd / 0 Comments
3/4 cup uncooked quinoa
1 cup diced carrots
1/2 cup chopped red bell pepper
1/4 cup minced parsley or cilantro
2 sliced spring onions
juice of 1 lemon and 1 lime (or 1 – 2 tablespoons of each)
1-1/2 tablespoons tamari soy sauce
2 cloves minced or pressed garlic
1 teaspoon chili sauce (tobasco) (or use a pinch of cayenne, a few red pepper flakes, etc.)
Rinse quinoa and drain. Put in a pot and dry toast until a few grains begin to pop.
Add 1-1/2 cups of water, bring to a boil, cover and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and let stand for 10 minutes. Fluff with a fork and let cool.
Mix carrot, red pepper, parsley and green onion in large bowl.
Add cold quinoa and toss to combine.
Whisk together lemon and lime juices, tamari, garlic and chili sauce.
Pour over salad and combine well. Chill until serving time.
This recipe can be fun. Try throwing in a few fresh raw peas, some fresh raw corn, fresh sliced raw green beans, etc.