Quinoa Pilaf - with broccoli and marinated beech mushrooms

Easy, quick and simple - quinoa has complete nutrition, high protein, delicious nutty flavor - by itself or in this pilaf with  beech mushrooms , marinated with garlic, olive oil and soy sauce and sautéed in a hot skillet

Ingredients:

1 Onion

2 Carrots

2 Stalks of Celery

180 g Quinoa (rinsed in hot water)

540 g Vegetable Broth

400 g Broccoli, in florets (frozen)

Method:

• Chop onion, carrots and celery  5 seconds on speed 5
• Add quinoa, vegetable broth and broccoli. Cook for 15 minutes/ 100°C/ speed 1 / on Reverse
• Allow to sit for 5 minutes before serving

Quinoa Pilaf

Zutaten:

1 Zwiebel

2 Moehren

2 Stangen Sellerie

180 g Quinoa (in heissem Wasser gespuelt)

540 g Gemuesebruehe

400 g Brokkoliroeschen (gefroren)

Zubereitung:

• Zwiebel, Moehren und Sellerie auf  Stufe 5 zerkleinern
• Quinoa, Gemuesebruehe und Brokkoli zugeben. 15 Min./100°/Stufe1/ Linkslauf  garen
• die restliche Fluessigkeit fuer 5 Minuten vor dem Verzehr ausquellen lassen

Cream of Celeriac Soup

Simple and delicious ....

vegan with cashews

with cream

Ingredients:

1 onion
1 leek
2 celery roots, peeled and roughly cut, around 400 g
1 Tbsp olive or coconut oil
1000 g vegetable stock
70 - 100 g soaked raw cashews or cashew cream
or
20 g whipping cream
80 g sour cream

Method:

• Chop onion, leek and celeriac on speed 5
• Add oil and sauté for 3 minutes/Varoma/speed 2
• Add vegetable stock and cook for 17 Min./100°/speed 2
• Add cashews or cream and blend by slowly going from speed 1 to speed 9

Add salt, pepper or cayenne to taste.
The half recipe is done in 15 minutes.


Selleriecremesuppe
 
Zutaten:
1 Zwiebel
1 Stange Lauch
2 Sellerieknollen in Stuecken (geputzt ca. 400 g)
1 EL Oel/Butter
1l Gemuesebruehe
70 - 100g rohe Cashewkerne
oder
20 g Sahne
80 g Saure Sahne zugeben und puerieren.

Zubereitung:

• Zwiebel, Lauch und Sellerieknollen in Stuecken auf Stufe 5 zerkleinern und im Oel / Butter 3 Min./Varoma/Stufe 2 dünsten.
• Gemuesebruehe hinzufuegen und 17 Min./100°/Stufe 2 garen
• Cashews oder Sahne zugeben, langsam hochdrehen und puerieren

Bei Bedarf mit Salz, Pfeffer und Cayenne am Tisch abschmecken.
Halbes Rezept 15 Minuten Garzeit

Raw Soup for Two

Raw soups from scratch are prepared in just a few minutes. They are great as a light meal on their own or as a starter.

Ingredients:

10 Almonds or 2 Tbs Nut Butter

2 Tbs Miso light

1 Clove of Garlic

Cayenne to taste

250 g water or coconut water

1 Zucchini

1/2 Red Pepper

2 Tomatoes

3-4 Baby Bella mushroom or 1 Portabella ( take off the black)

Cilantro

2 Tbs Olive Oil 

1 Tbs Coconut Aminos

Method:

• Blend the almonds on speed 10
• Add Miso, water, cayenne and nut butter ( if not using almonds) and blend 5 seconds on speed 5
• Scrape down with spatula and warm soup for 10 minutes / 37°C / speed 4
• Meanwhile cut up your veggies and drizzle them with olive oil and Coconut Aminos
• Pour the soup in bowls and garnish with veggies

Chili con Cacao

This recipe serves 4 people. The original is from David Wolfes and Shazzies book Naked Chocolate using a 1/2 cup of dried mushrooms and different olives.


Ingredients:

2 cloves of garlic
2 ripe medium tomatoes, diced
1 handful basil
10 rosemary leaves
6 sundried tomatoes, cut with scissors
4 black olives
a squeeze of lemon
2 tablespoons of raw chocolate powder, crushed cocoa beans or nibs
6 dried shitake mushrooms, handcrushed
1/2 red pepper, diced
60 g olive oil
cayenne to taste

4 peeled zucchinis


Method:

• Place all ingredients into your Thermomix except olive oil, cayenne and courgettes and chop for 15-20 seconds on speed 5
• Add Cayenne to taste. Leave for 10 minutes for the mushrooms to expand and soak up some of the juice
• Add olive oil and stir for 5 seconds between speed 1-2
• Grate the zucchinis. Divide them into four and place them on a plate, using a round mold.
• Dent the tops slightly and fill with equal amounts of chili

Chili con Cacao

Zutaten:
2 Knoblauchzehen

2 reife Tomaten ( in Stuecken)
1 Handvoll Basilikumblaetter
10 Rosmarinblaetter
6 sonnengetrocknete Tomaten ( mit der Schere kleingeschnippelt)
4 schwarze Oliven (in Scheiben geschnitten)
6 getr. Shitakepilze (in der Hand zerbroeselt)
0,5 TL Zitronensaft
2 EL Kakaopulver (von zerkleinerten Kakaobohnen oder Nibs)
1/2 roten Paprika (gewuerfelt)
60 ml Olivenoel
Cayenne nach Geschmack

4 geraspelte Zucchini

Zubereitung:

• alle Zutaten bis auf das Olivenoel, Cayenne und Zucchini 15-20 Sek./Stufe 5 zerkleinern
• mit Cayenne abschmecken und ca. 10 Min. stehen lassen, damit die Pilze die Fluessigkeit aufsaugen
• Olivenoel unterheben
• roh geraspelte Zucchini auf 4 Teller verteilen und mit dem Chili servieren

Creamy Lime Tarts

Keep a supply for yourself in the freezer or share them with friends. Makes 4 tartlets and a small tart, a muffin pan or a regular pie. Use soaked and dehydrated nuts. 

Ingredients:

Crust:

200 g Pecans (or Almonds)
100 g Walnuts
5 Medjool Dates
2 Tbs Coconut Butter / Coconut Oil
1 pinch of Himalayan Salt

Filling:
2 ripe Avocados
1 Banana
1/2 Mango
6 Limes
90g Agave
50g Coconut Butter / Coconut Oil
1/2  scraped Vanilla Bean

Method:

• Blend ingredients for the crust 30-40 Sec /Speed 8
• Oil tart shells with removable bottoms or line pans with  plastic wrap
• Divide dough in equal parts and press into tart shells
• Place in the freezer to chill for 15 minutes
• Juice limes and process with remaining ingredients for the filling for 30 Sec/ Speed 6
• Pour filling into crust. Cover the surface with wax paper, plastic wrap or parchment and chill in the freezer for 4-6 hours
• Thaw them at least for 15 minutes in the fridge before serving and garnish with fresh slices of fruit

Limonentörtchen/tarte


Zutaten:
für den Boden:
200 g Pekannüsse ( oder Mandeln)
100 g Walnüsse
5 Medjool Datteln
2 EL kaltgepresstes Kokosoel
1 Pr. Salz


für die Füllung:
2 reife Avocados
1 Banane
1/2 Mango
6 Limonen
90g Agavensirup
50g Kokosöl
1/2 Vanilleschote


Zubereitung:

• für den Boden alle Zutaten 30-40 Sek./Stufe 8 zerkleinern
• in die Tarteförmchen oder Tarteform drücken. Zur Seite stellen.
• das Mark der Vanilleschote auskratzen
• Limonen entsaften
• mit den restl. Zutaten 30 Sek./Stufe 6 zerkleinern und in die Tarteförmchen/form leeren. Im Gefrierfach 4-6Std oder länger fest werden lassen.

Das Rezept reicht für 4 Törtchen und eine kleine Tarteform oder eine grössere

Almost No Work Whole Grain Spelt Bread - with a crumb of yeast

This is one of our favourite breads. It has a taste of  "sourdough bread" . Bake it in bread pans or on a hot baking stone.

Ingredients:

3-5 g fresh yeast

1 l cold water 

2 tsp salt

1100 g spelt, fresh ground with the Thermomix or grain mill

200 g rye, fresh ground with the Thermomix or grain mill

50 g extra flour

50 g sesame seed, flaxseed and/or sunflower seed


Method:

• Combine yeast in water in a very large bowl and dissolve salt
• Add  fresh ground flours and mix with a wooden spoon
• Cover the sticky dough/batter. Let rise for 4 to 10 hours, no longer, in the warm kitchen
• Grease 2 bread pans and preheat the oven to 225°C / 450°F 
• Knead the air out and form with the help of the extra flour in 2 rolls
• Turn with the seam down in prepared pans, mist with water and sprinkle with seeds
• Let rest covered for 5 minutes
• Place the bread pans with a heat proof cup/pan of water in the oven and bake for 50-60 min

Dinkelvollkornbrot mit einem Kruemel Hefe

 dieses Brotrezept macht kaum Arbeit, schmeckt intensiv nach Getreide und leicht saeuerlich. Laesst sich auch ohne Probleme freigeschoben auf dem Backstein backen.

Zutaten:
3-5 g Hefe
1 l kaltes Wasser
2 geh. TL Salz
1100 g Dinkel
200 g Roggen
ca. 50 g Streumehl
ca. 50 g ungeschaelter Sesam, Leinsamen und/oder Soblukerne


Zubereitung:

• Hefe mit Wasser in einer Schuessel verruehren, Salz dazugeben und gut ruehren (die Schuessel sollte eher hoch als weit sein - das Teigvolumen wird sich in etwa verdoppeln)
• Das Getreide mit dem TM abwiegen und / oder mit der Getreidemuehle mahlen
• Das frisch gemahlene Vollkornmehl auf einmal in die Schuessel geben und mit dem Kochloeffel verruehren. Kneten ist nicht notwendig. Den Teig gut abdecken.
• Teigruhe: mind. 4 Std, oder ueber Nacht, nicht laenger als 10 Std bei normaler Kuechentemperatur
• 2 Kastenformen einfetten und mit den Kernen oder Saaten ausstreuen. Teig kraeftig durcharbeiten, bis die Gaergase entwichen sind.
• Backofen auf 225° - auch bei Heissluft - vorheizen. Mit Hilfe des Streumehls 2 Rollen in der Laenge der Kastenformen formen. Mit Teigschluss nach unten in die Formen legen, mit Wasser bestreichen und Saaten bestreuen. 5 Min abgedeckt gehen lassen.
• Brote 2.Schiene von unten einschieben. Ein flaches hitzebestaendiges Gefaess mit heissem Wasser dazustellen.
• Backzeit ca 50-60 Min

Dr. Brian Clement, Help for Chayenne and the NAPCC

Dr. Brian Clement was in Ontario. He came last Thursday for a lecture, organized from Susan Wilson to Georgetown. After his talk, during his usual Q&A, a woman named Tiffany from Guelph spoke to Dr. Clement about her 9year old daughters serious condition, degenerative arthritis, explaining how she is in a lot of pain and can eat very little. Dr. Clement has agreed to look at her records and to find out everything possible for her. Her mom registered  to go to the Hippocrates Health Centre in West Palm Beach Florida the world premier medical health spa even though she has little money and doesn't know how she will manage this. She is hoping to go in May when Dr. Clement will be there for most of the 3 weeks.

Why I'm telling you this story whether you were at the show or not. It makes our heart break to know a little child needs help and financially may not be able to get it. Chayenne, because she is under 12, can go to the Hippocrates Health Centre for free. However her mother needs funds for her flights and special treatments for her while she is there. The cost of their stay and treatments will be approx $10.000. I'm asking if anyone of you can spare some money. To help send her, to give her a chance to live a happy healthy life. It would be much appreciated. Susan will be donating the profit of all the books sold last thursday at the show. My friends Mireille and Chantalle are raising money as well for help to send her. Chantalle is giving $500 !

This email is copied with permisson from Susan:

As most of you know this May marks the third anniversary of TPED meeetings, Tped is The Project TO End Disease. Each month I hold free meetings where many of you have come and listened on how "Never to get sick again" and gained valuable information, handouts, recipes, pamphlets, special drs information , raw food snacks, drinks, and even watch very useful movies and documentaries all for no charge and it has been a pleasure bringing you into my home and helping you and your family gain knowledge on health and wellness.


This month on March 25th I'm asking you for a favour back. First I would like to ask you to invite each and every member of your family and friends to attend this months TPED meeting I want my house bursting at the seams, people in the driveway lined up to get in. Why you ask? Well for the 2nd reason which is the most important favour. I need you to open your heart and wallets and donate $20.00 each if possible or what you can spare to help send a very sick little 9year girl to Hippocrates health Institue in West Palm Beach Florida in May.

For those that were at the last health lecture last week with Brian Clement there was a women (Tiffany) asking Brian about her daughters condition which is worsening by the day, and if she could be helped at all, and he was very optimistic that with her 3 week stay at Hippocrates where they have a special diet program and therapies she could benefit from this. Tiffany is a single mom on a fixed income and can not afford the 10,000 in costs that will occur to send her and her mother there with special therapies and the program that is needed for her.

This is why a group of us have got together and are asking for any help we can get. Darcel a lovely women who I know many have seen at my home and her husband have offered to foot the airline bill which is fantastic, we have had some donations come in each day which is great. I really would love to see this become a reality for her so please please please help and attend this months TPED meeting or if you are not able to attending maybe you can send a donation on your behalf.

I would like to thank the people who have already come forward and offered a donation already, and the people that have offered ideas and suggestions they have all been great unfortunately for me I can only do so much and my plate is over flowing


Thanks for your support
Susan
Thurs March 25th at 7pm
Please RSVP

Are you willing to help? Susan has a paypal account.
Much love and gratitude

Serving a live organic dinner

Susan

Dr. Brian Clement and Susan

Dr. Brian Clement and me

Susan and I as dinner fairies: We were preparing  the reception in Hamilton at the Convention Center organized by THE NATIONAL ASSOCIATION OF PROFESSIONAL CANCER COACHES . We served a raw vegan meal including pizza wraps with mock salmon paté, marinated veggie parcels, sunflower paté on sliced yums, red beet & carrot salad, maccarons and brownies.  

Silk-Dyed Eggs

Easter is around the corner and I was dreaming: Martha Stewart, Oprah and I steaming some coloured eggs...lol. Too bad, she knows already about this technique.

My friend Hans shared almost 3 years ago his Family-Easter-Eggs-Dyeing-Event with me. They wrapped eggs with ugly, old pieces of silk from ties/scarves/old blouses and placed them in boiling water with vinegar. The silk was reused the other year.

I'm going to show this technique some TMX-Users and better check out the Thrift Store. My husband is not too happy to give more of his ties away.

Now, this is my way using the Varoma and the Thermomix:

Ingredients:

Raw Eggs ( room temperature)

100% Pure Silk Ties - lining removed

Yarn

Oil

Method:

• Cut silk in pieces -large enough to cover one egg- and moisten them with water
• Wrap silk -right side/print facing- with yarn around the eggs
• Place in the Varoma, add 800 ml of water in the TM-bowl and steam for 2o min/Varoma/speed 1
• Rinse under cold water and remove silk from cooled eggs
• Wipe them -for shiny eggs- with some Coconut Oil or any other oil

You might also like: Turmeric Coloured Easter Eggs

Krawatteneier

• nasse Seidenstuecke (Krawatte) um zimmerwarme Eier wickeln
• 20 Min/Varoma/Stufe 1 garen
• kalt abspuelen, abwickeln, einfetten und fertig
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

Green Smoothie : Young Green Coconuts - Kims Dream

You want a smile, like my friend Kim, on your face all day long ...... You have to try this one.
Use fresh or frozen pineapple/mangos. I get my young green coconuts from HealthEnut.

Ingredients:

Coconut Water and Coconut Meat of 1 Young Green Coconut
75 g / 2 hand full of fresh Spinach
300 g / 2-3 Bananas
150 g Pineapple (or Mango)
60 g Ice cubes ( 1 handful, only if you use fresh fruit)

Method:

• Place all ingredients into the TM bowl and blend 1 min / speed 9

Variation:
Use King Island Coconut Water instead fresh young green coconuts
Spinach, Lime, Mango, Banana, Cilantro, Spirulina, E3 Live and Coconut Water

Raw Chocolate Mousse Tartlets

I played a little bit with the ingredients for the fillling. Since the crust is dehydrated it takes time to plan ahead.


Ingredients:

Crust:
350 g Almonds
50 g dried unsweetened Coconut
150 g Dates
1 tbsp. Organic Coconut Oil
Pinch of Sea Salt

Filling:
1 1/2 large Avocados (230 g)
Pinch of Sea Salt
30 g Cacao Powder
50 g frozen AcaiPureé
1 Tbsp. Acai Powder
1 Tbsp. Tocotrienols
1 Tbsp. Vivagave
30 g Organic Coconut Oil
1 tsp. Vanilla extract
2 drops mint extract
75 g Agave Syrup

1 - 2 Bananas, sliced

Method:

• Saok the almonds for the crust overnight and blend with the crust ingredients for 1 min/speed 5
• Press in muffin pan or tartlet molds and dehydrate ( 12-14 hours) until dry
• Fill the crust with banana slices and press them in with a fork
• Blend the ingredients for the filling 1 min/speed 5
• Fill cup cakes with a pastry bag and chill at least 1 hour before serving