Spelt pastry

I woke up this morning, jumped out of bed and danced around my bedroom to Elbow's 'On a Day Like This'. Somehow it spurred me on to think about dinner, at 7am, before the sun had even begun to show it's face. So, I rolled out some leftover spelt pastry and laid it into a dish.

I have no idea what will go into this speckled bowl of pastry. I have various bits and pieces in the fridge to choose from. Some kale, so good for me and yet...what to do with it (more on that later) beautiful yellow stone carrots from McNally's Family Farm in Dublin, feta cheese, the real McCoy chorizo (no nasty sweeteners, lactose or weird preservatives) from The Real Olive Company, sundried tomatoes, red pepper...mmmm, it's beginning to take shape already.

I'll post the recipe for whatever combination ends up filling the pastry, tomorrow.

Happy cooking and of course, eating.

Dairy Free Cashew Lasagne

Mmmmm, it worked. So well, I sent mountain man home clutching 2 portions to keep him going until pay day. It's not a veggie recipe, but could very easily be made so using tofu instead of beef. So, here goes:

Cashew Lasagne
Wholegrain spelt lasagne sheets (Biona do a lovely one)
Ragu Ingredients:
piece of chorizo, about 150mm long, sliced thinly
pinch of cinnamon
1 onion, finely chopped
1 carrot, finely sliced
2 cloves of garlic, peeled and finely chopped
2 handfuls of mixed herbs, I used parsley, rosemary & thyme
unrefined, organic sunflower oil
700g lean minced beef
2 x 400g tins of good qualiy chopped tomatoes
2 glasses of red wine or water (I used water)
2 bay leaves
White Sauce Ingredients:
600g cashew nuts (approx)
water
salt & pepper

Making the ragu:
In a large, heavy based dish slowly fry the chorizo with the cinnamon for about 5 minutes, then add the onion, carrot, garlic & herbs and about 4 tbsp of sunflower oil.
Mix together, then add the minced beef.
Cook for about 5 minutes, then add the tinned tomatoes and wine/water.
Simmer very gently on the hob, lid on for around an hour and a half.
(Jamie Oliver suggests wetting a piece of greaseproof paper and placing it on top of the pan, followed by the lid. This will keep it from splashing all over the place)
After the initial simmering period, check the consistency of the sauce. I found I needed to remove the lid and simmer for another hour or so to get it to thicken up.

Making the white sauce:
Put the cashew nuts in a small blender and add about 200ml of water.
Blitz for a minute or so, then check the consistency.
Keep adding water slowly and blitzing until the mix is at a good consistency, like that of whipped cream.
Once you're happy with the consistency, season with salt & pepper.

Assembling the lasagne:
Turn the oven to 200C/400F/gas6
To assemble the lasagne, rub an earthenware or pyrex dish with sunflower oil.
Smear a layer of the white sauce on the bottom of the dish, cover with a layer of lasagne sheets and follow with the ragu.
Keep the layers fairly thin, each sauce is quite rich, so you don't need to go crazy.
Repeat the layers, white sauce, pasta, ragu, white sauce, pasta, ragu...until you have used all of the sauces or have run out of space!
Don't do more than 6 layers or it may not cook through.
Finish with a layer of white sauce and top with some sundried tomatoes.
Bake for no more than 30 minutes, or you will end up with soggy pasta sheets! There is no need to blanch the pasta beforehand!

Serve with a crisp green salad, delicious!

Cooked out...

Last week I cooked and cooked and cooked. I love to cook...and eat...and feed people, but wow, I didn't stop all week! It was a new years resolution to do more cooking, but I think last week took the biscuit. Sunday morning began with wheat free granola, I moved into the evening with a roast chicken and the associated roast spuds, carrots and gravy - the gravy was my first attempt at gravy and it was absolutely gorgeous! - then followed on Monday with my favourite squash, red pepper and coconut soup and spelt bread. Of course the chicken carcass was turned into chicken stock and the remains of the chicken meat became omlettes, stir fries and sandwiches. On Friday night I made super yummy energy bars full of dried fruit and seeds - a must for the 7 hour long seminar I attended yesterday - and now, on Sunday afternoon I am planning a dairy and wheat free lasagne. Phew. I need to lie down.

I do understand why some people struggle to cook from scratch all the time, but I'm certain that the energy and optimism I felt this last week was due in no small part to the delicious, vital, healthy food I made for myself. I feel compelled to keep cooking.

Being a kid again...

That toyota ad is in my head, stuck there...I've been singing it all day and I love it. I want to be that kid again...the one I was about 20 years ago. The one who climbed trees and winded herself by falling out of them on a regular basis, the one who had no fear - of high cliffs, rushing water, fast cars and roller coasters. I am still pretty fearless when it comes to fast cars and mountain tops, but less so with those more adult concerns; like love, business, friendship... So, today I am embracing the child in me, like the song says, 'give a little time for the child within you, don't be afraid to be young and free. Undo the locks and throw away the keys and take off your shoes and socks, and run you.'

Tomorrow I must sit in a hotel function room for 8 hours, listening to very important updates about the impact new EU legislation will have on the availability of nutritional supplements. For those 8 hours, I will be an adult, on Sunday I'm going for a ride on my bike, really fast, down a steep hill.

Detox the Old and Welcome the New You!

January is officially the month for renewal and cleansing. Many of us have over indulged during the festive season, but even if we haven’t, this month gives us the perfect opportunity to reflect and adjust our lifestyles, eliminate bad habits and become the fabulous vibrant person we know we can be. A very popular first step in this process is detox-ing, which is a great kick start in eliminating any excess of chemicals in the system, easing the burden on the liver and kidneys and rejuvenating your entire body. There are many different approaches to detox-ing, some of which can result in quite extreme reactions without proper preparation or supervision. A simple and gentle way to start, without the need for supervision is to reduce or cut out completely the food and drink that makes life difficult for your digestive system, liver and kidneys. Start by cutting out dairy products, red meat, stimulants like tea & coffee and sugary treats for 1 week. This will give your body some breathing space and allow it to gently eliminate any build up of toxins. Feast on fresh fruit & vegetables, steamed fish, herbal teas and go easy on starchy foods like bread, pasta and potatoes. Ensuring you are drinking sufficient water, (between 1.5-2L every day) will also help this process. Instead of tea or coffee, start the day with fresh ginger, lemon and cayenne tea, stimulating your liver and digestive system and boosting circulation, so that you are ready for the day ahead. Enjoy the break from your normal routine and allow some space in this week of cleansing for some quiet personal time. 2010 won’t know what hit it.

You can make ginger, lemon & cayenne tea yourself by adding freshly sliced root ginger, a slice of lemon and a very small pinch of cayenne pepper to a cup of hot water. Cayenne pepper is quite hot, so start small and add more if you can take it.