Spinach and Orange Salad

This looks so simple, but tastes great! The oranges make the salad really juicy, but there is a vinagerette should you wish to add it.

Spinach and Orange Salad

Ingredients:

4 cups fresh baby spinach
2 oranges, peeled and sectioned
1 large avocado peeled, and sliced
2 tablespoons sliced almonds, toasted

Method:

1. Rinse and dry baby spinach and divide onto four plates.

2. Slice the ends of the orange off and use a knife to peel the orange. Slice in between the segments so you get only the best part of the orange.

3. Arrange the orange and avocado on the spinach and top with toasted nuts.


Dressing (optional):

In a jar, put 1/3 cup fresh squeezed orange juice, 1 teaspoon finely shredded orange zest, 2 teaspoons red wine vinegar, 2 teaspoons salad oil, 1/8 teaspoon salt, dash black pepper. Put the lid on the jar and shake well.

Source: http://coleensrecipes.blogspot.com/2009/06/my-new-favorite-salad.html

Serves: 4

Rating: 4.5

Binah Balls

"Binah" is a Hebrew word associated with the feminine aspect of knowledge and understanding. It's easy to see why these are called "Binah" balls, when you consider the protein, calcium and vitamins they are packed with!

NOTE: If possible, use a food processor to grind and chop all the ingredients. If you are doing so, start with the dried ingredients first (i.e. from sunflower seeds) and work your way up to the figs. If you are doing it all by hand, it doesn't matter which order you do it in.

Binah Balls

Ingredients:

1 cup of finely chopped dried figs
1 cup of finely chopped dates
1 cup of finely chopped dried apricots
1 cup of finely chopped mixed dried fruit
1/2 cup of ground almonds
1/2 cup of ground pepitas (shelled pumpkin seeds)
1/2 cup of ground sunflower seeds


desicated coconut (as much as is required)

Method:

1. Combine all the ingredients together and mix well.

2. Roll the mixture into balls about 2-3 cm in diameter.

3. Roll in desicated coconut to cover.

4. Chill and serve!


Source: www.vivalavegan.net

Makes: about 40 balls

Rating: 4.5/5

Almond-Milk Banana Smoothie (Dairy Free)

With more and more people adopting a Vegan or even just Dairy-free diet these days, it's useful to have recipes like these on hand. Plus, it tastes GREAT!

Almond-Milk Banana Smoothie (Dairy Free)

Ingredients:

1 cup of water
1 cup blanched almonds
3-4 large, ripe bananas
squeeze of honey (can be left out to make this a vegan recipe)

Method:

1. Combine water and almonds in a blender and blend until completely smooth (can take about 1-2 mins)

2. Add bananas and blend until preferred consistency (I like mine really smooth, but others like theirs lumpy)

3. If not sweet enough, add some honey and blend again. Serve chilled or as is.

Serves: 2-3

Rating: 4.5

Merlot and Goat's Cheese Risotto

YUMMMMMMMMMMMM

This recipe came from an online friend, and I've adapted it. She cooks a bit like I do - a bit of this, a bit of that...but I've had to come up with absolute figures to get this recipe down.

Merlot and Goat's Cheese Risotto:

Ingredients:

a dash of olive oil
2 cups arborio rice
400ml "chicken" stock, made with hot water (we use Massel "chicken style" stock)
400ml good, fruity merlot
dash of balsamic vinegar
3 saffron threads, or 1/4 tsp tumeric
2-3 fresh garlic cloves, crushed
1-2 fresh shallots, roughly chopped
a good chunk of fresh goat's cheese (sometimes called "chevre")
1/4-1/3 cup dried cranberries
1/4 cup cashews, slivered almonds, or a mixture of both
"knob" of butter

Method:

1. Heat the olive oil in a large saucepan on a medium heat. Add rice, shallots, garlic, and stir until aroma is present and the rice is coated. Add saffron/tumeric.

2. Meanwhile, mix the "chicken" stock, merlot and balsamic vinegar together. Add to the rice a little at a time, allowing the rice to absorb the first amount completely before adding the second, and so on. Stir constantly as you add the liquid. NOTE: this will probably take 30 mins.

3. As the risotto nears completion, add the cranberries to the rice and heat through.

4. Just before you serve, add the knob of butter and the nuts, and mix through.

5. Serve risotto into required number of bowls, and sprinkle the chevre/goat's cheese on top in generous quantities.


NOTES:

* You may like to use fresh cherries in place of the cranberries, if in season.
* DO NOT give in to the temptation to add "just that little bit more wine"...it can easily overpower the dish.

Serves: 2-3

Rating: 5!