One of our most popular cookie recipes to date, the Maple, Tahini and Almond cookies are the inspiration behind this weeks recipe of the week. Made again by our store manager Caroline, this time with a hazelnut spin and a chocolate hazelnut (nutella style) filling between. These are super delicious. Enjoy!
The Fenugreek plant is a member of the legume family native to North Africa, Southern Europe and Western Asia. The leaves and the tiny bean shaped seeds have been used as medicine for aeons, as well as being a traditional ingredient in many culinary dishes from India to Ethiopia. The name is derived from the Greek words Foenum-Graecum, translated as Greek Hay. This is because it was discovered that cattle preferred to eat hay that was mixed with fenugreek.
Fenugreek is slightly bitter and pungent, and has a distinct maple flavour so it is often used as a maple substitute alongside sugar in sweet syrups. In India the leaves are used in many different types of curry and in Ethiopia the most popular spice mix known as Berbere, contains Fenugreek seeds and is the central ingredient in most dishes.
The leaves and the seeds have great medicinal properties including the ability to lower cholesterol and treat diabetes due to its affect on insulin; the hormone that governs the uptake of glucose into the cell. Fenugreek is also a popular digestive, often used to reduce flatulence and relieve digestive discomfort.
Fenugreek is widely known to have oestrogen-promoting properties and can increase milk production in breast-feeding women and improve libido in men and women with low sexual desire. Consuming fenugreek can also increase your metabolism, improve bowel regularity and sooth a sore throat due to its mucilaginous (gel-like) properties.
As well as using Fenugreek in your cooking, the seeds can sprouted and eaten raw for a slightly spicy additive to your salad or simmered in water and used as a therapeutic tea. Due to its potent medicinal properties, it is wise to consult with a natural health practitioner before using it to treat any particular health condition.
Read more about healthy tips and recipe on Affordable Wholefoods Blog
We are all big fans of chilli in store and love talking homemade harissa recipes. This Roasted Red Pepper Harissa recipe is a favourite of ours using red peppers from a jar (you can find these in most supermarkets or Italian grocers) though you can also roast your own if you prefer. The flavours of this sauce are absolutely divine and it’s fun to make as well.
This weeks recipe of the week comes to us from Casey-Lee Lyons of Live Love Nourish. A delicious grain, dairy and sugar free morning tea loaf flavoured with orange juice, cooked apple and spices. Enjoy!
The delightful Meg Phillips has been at it again….this time it’s one of her delicious vegan smoothie bowl creations using raw cacao powder and frozen bananas. This is a great summer breakfast or brunch idea to share with friends. Get creative with your choice of fruit & nut or cereal toppings….and watch this space for Meg’s homemade granola recipe coming soon to the blog.
If you’re looking for something a little different to add to the menu, this is an enjoyable recipe that can be used as either a main or side dish…. inspired by a recipe from the Gourmet Traveller Magazine.
It’s two in a row from Affordable Wholefoods Recipe contributor Meg Phillips. This time it’s a delicious and simple granola recipe using mostly organic ingredients (though you can of course tailor to your preference). Making your own if you have the time and motivation is a great way to save money on expensive store bought varieties, and you also get to choose your preferred flavours. Enjoy!
A delicious dinner recipe using our new Organic Kamut Penne Rigate Pasta. The combination of lemon, chives, goats cheese and pine nuts is divine. You will love this recipe. Enjoy!
- 2 cups cooked organic kamut penne pasta
- 20 grams butter
- 2 tablespoons of olive oil
- 1 medium sweet potato peeled into strips with a potato peeler
- 1 clove of crushed garlic
- 2 teaspoons of lemon rind
- 1 tablespoon of lemon juice
- 2 tablespoons of chopped chives (keep some aside for the garnish)
- 60gram fresh rocket
- 60grams goats cheese
- 1 tablespoon toasted organic pine nuts
- Cook the penne for 12-15 minutes until aldente. Drain and put aside.
- Heat the butter and 1 tablespoon of olive oil in a fry pan, then add the peeled sweet potato and cook for 2 minutes.
- Add the garlic and lemon rind and cook for a further 2 minutes.
- Combine the lemon juice, 3/4’s of the chives and remaining olive oil in a small bowl.
- Add the pasta to the frying pan and toss the ingredients for 1 minute until heated through.
- Remove from heat, add the rocket and chive mixture and combine.
- Season with salt and black pepper to your taste.
- Serve on a plate then top with crumbled goats cheese and a sprinkling of pine nuts and chopped chives. Enjoy!
NOTE: This dish can be served hot, or enjoyed cold as a pasta salad. Whatever your fancy!
Read more about delicious recipe on Affordable Wholefoods Blog