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Divine Oven Roasted Tomato Soup

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An oldie but a goodie… perfect for the tomatoes going crazy in the garden right now!

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Roasted tomato soup

Its harvest time in my garden, and the tomatoes are non stop. This luscious soup is a lovely way to use up a few.

Roasting the tomatoes intensifies the flavours and also allows our body to absorb the lycopene which is a great nutrient for our bodies. Garlic is also an all round good guy, being anti bacterial, blood clot preventing and bad cholesterol lowering.


Vine ripened toms

Recipe

1.5kgs Vine ripened tomatoes

1 bulb garlic

2cups vege stock

3tsp braggs aminos or soy sauce

2 tbsp balsamic vinegar

3 tsp smoked paprika

1tbsp honey or sweetener of choice

Salt and pepper to taste
Roasted Tomato

Preheat oven to 180 C [350F], place whole tomatoes and garlic bulb on tray (make sure the tray is deep to collect the juices) and roast for 35mins. Remove from oven and allow to cool slightly then remove garlic bulb and pour tomatoes and juices into food processor. Squeeze…

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Recipes · Snacks and starters · Sweet things

Apricot Choc Slab

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apricot-choc-slab

This is a deliciously dense slab that travels well on adventures and is great with a cup of tea. You can easily substitute the brazil nuts for almonds or macadamias if preferred.

Recipe

Makes 10 bars, prep time 20 min, cook time 20 min

1 C brazil nuts

1 C crystallised ginger

1.5 C dried apricots

4 Tbsp buckwheat flour (or wholemeal)

½ C dark chocolate

1 Tbsp honey

2 Tbsp coconut oil, melted

 

Preheat oven to 180C and line a small baking tin. Cover 1 C of the apricots in boiling water and set aside for at least 15 min.

Roughly chop brazil nuts, ginger, last ½ C of apricots and chocolate into large chunks and place in mixing bowl.

Drain soaked apricots and blend in food processor until smooth, add in honey and coconut oil and combine. Mix the apricot paste with the all other ingredients. Stir well, the mixture should hold together well, if not add a little extra flour.

Press mixture firmly into tin and bake for 20mins. Allow to cool then slice into bars and transfer to airtight container.

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Chickpea Crunchies

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chickpeas.jpg

These crunchy snacks are taste fantastic; you can mix up the spices to create different flavours. They are great at meal time sprinkled over soups and curry or added to scroggin mix.

 

Recipe

Makes 2 cups, prep time 5 min, cook time 35min

2 C cooked chickpeas (or tinned)

½ tsp garlic powder

1 tsp ground turmeric

1 tsp smoked paprika

1 tsp salt

 

Preheat oven to 190C and line a small baking tray. Make sure chickpeas a rinsed and drained well. Place in a mixing bowl and combine with spices and salt, tossing well to cover the chickpeas.

Spread in an even layer on tray and bake for 30-40 minutes, stirring every 10 mins until the chickpeas are golden, crunchy and have no moisture left inside them. Remove from oven and allow to cool before transferring to an airtight container.

 

Recipes · Snacks and starters · Sweet things

Chocolate and Almond Figs

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choc-almond-figs

This is the ultimate indulgence, delicious figs packed with good fats and energy. The only downside is that they are so moreish it’s hard to stop eating them.

 

Recipe

Makes 10, prep time 15min10 dried figs (soft eating variety)

1/3 C almond butter

¼ C dark chocolate

¼ C coconut threads

Using a small sharp knife make slits in the sides of the figs and push a teaspoon into them to open up a space inside.  Melt chocolate in a small bowl and set aside.

Stuff the figs with about a ½-1 tsp of the almond butter then dip the opened part of the fig in the melted chocolate. Sprinkle the chocolate with coconut threads and place on a lined tray. Repeat until all the figs are done. Transfer to freezer for

Recipes · Snacks and starters

Spicy Nut Clusters

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spicey-nut-clusters-2

 

 

A crunchy savoury snack that is perfect for lunches, hiking or movie marathons.

 

Recipe

Prep time 10 min, cook time 10-15 min, makes 2 cups

1/2 tsp chilli flakes

¼ tsp ground turmeric

½ tsp garam masala

¼ tsp garlic powder (or small clove minced)

2 tsp tamari or soy sauce

½ tsp honey

½ tsp apple cider vinegar

1 ½ Tbsp tahini

1 C cashew nuts

½ C sunflower seeds

½ C pumpkin seeds

 

Preheat oven to 160C and line a tray with baking paper.

Place nuts and seeds in a food processor and pulse a few times until slightly broken up.

In a medium sized bowl mix all other ingredients to form a thick paste. Add nuts and seeds and mix well so paste coats them evenly (you may need to add a little water if it’s too thick).

Place 1 teaspoon sized clusters of the mixture (it should hold together lightly) onto the tray. Bake for 10-15 minutes until clusters are crunchy golden and dry all the way through. You can also just evenly spread the mixture onto the tray and then bake if you prefer.

Allow to cool fully before storing in an airtight container.