Daily Archives: October 17, 2022

Shakshuka

  Preparation: 10 minutes Cooking: 20 minutes Servings: 3   Some words are just cool to say, and shakshuka is one of those words. It is a lovely vibrant dish of eggs poached in a skillet of simmering spicy tomato sauce that originated in the Middle East and North Africa. There are many different ways to make this dish—you can add different vegetables, meats, and spices. This shakshuka is great for breakfast but also works well for a late night supper or brunch. This is my simple version that our family loves.   Brain Food Note Tomatoes are rich in antioxidants that help prevent brain cell damage and stabilise mood. The levels of zinc and B vitamins in eggs improve cognitive function and psychological well-being.   2 tablespoons coconut oil 1 small red onion, chopped finely 1 red bell pepper, cut into thin strips 2 cloves garlic, chopped finely 6 1/2 cups diced tomatoes 2 tablespoons tomato paste 1 teaspoon cumin 1 teaspoon sweet paprika 1 teaspoon chilli flakes freshly ground black pepper sea salt 5–6 organic eggs 1 handful basil leaves Preheat oven to 180 degreesC. Heat coconut oil in a deep skillet or ovenproof pan on medium heat. Add onion and bell pepper to the pan and cook until soft and fragrant, about 5–7 minutes. Add chopped garlic and cook for an additional 1–2 minutes. Add tomatoes, tomato paste, and spices and simmer over low heat for 7–8 minutes, until the mixture starts to reduce and thicken. Add salt and pepper to taste. Make 4–6 wells in the tomato mixture and crack an egg into each one, spacing evenly. Place the skillet in the oven and cook for an additional minutes, or until the eggs are just set. Remove the pan from the oven, sprinkle with basil leaves or parsley and cilantro, and serve with bacon or a lovely seeded bread to mop up that delicious sauce.      

Fig and Ginger Granola

I love the warming, spicy flavour of ginger. Fig and ginger together? Yum, a classic flavour combination. This is a lovely crispy, crunchy granola based around nuts and seeds with the addition of goji berries, figs, a kick of ginger and a hint of maple. This fig and ginger granola is also great straight out of the jar by the handful as a quick snack, or sprinkled on some yoghurt. It’s more of the ‘adults’ granola. My kids think it's ok, but it's not their favourite flavour. Bonus for me as it means it lasts longer than my cacao granola! :)  

You Will Need:

1 ½ cups of buckwheat groats ½ cup of coconut chips ½ cup of chopped walnuts ½ cup of sliced almonds ½ cup of pumpkin seeds ½ cup of spouted sunflower seeds 2 tablespoons of maple syrup 2 tablespoons of coconut oil 6-8 dried figs (chopped) ½ cup of raisins ¼ cup of goji berries 3 teaspoons of ground ginger 1 teaspoon of nutmeg

What To Do:

1. Preheat your oven to 175 degrees Celsius.
2. 
In a large bowl, combine all dry ingredients except the goji berries, raisins, and figs.
3. In a small saucepan over a low heat, melt the coconut oil and the maple syrup together.
4. Pour the liquid ingredients over the dry ones, and fold/stir to coat.
5. Spread the mixture out in an even layer on a large baking tray.
6. Bake for 8-10 minutes until toasted and fragrant. Check and stir every few minutes as the granola can burn easily.
7. Remove from the oven, and leave to cool.
8. Add the goji berries, raisins, figs, and ginger. Toss to combine.
9. Store in a large jar.
10. Makes 6 cups.