We are hoping to see Peita’s beautiful face grace the pages of Working-IN more often…stay tuned!!

The post WEEK 8 RECIPES: Healthy School Snacks with member Peita Hillman appeared first on Working-IN.

• 10 medjool dates, seeds removed
• 1/2 cup raisins
• 1 cup rolled oats
• 1 tablespoon cacao or cocoa or carob
• 1/2 teaspoon concentrated natural vanilla extract
• pinch of salt
• coconut for rolling in

Place the ingredients into your food processor or high speed blender. Process until the nixture sticks together, be patient, this takes a little while and the mixture will be crumbly before it all comes together. Press the mixture into balls and roll in coconut. Place in the fridge to firm up a little. Enjoy.

*if they are not coming together you can add a tablespoon of coconut cream.

Source: https://wholefoodsimply.com/school-snacks/

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And get an insight into growing up Canada-style with this quirky little afternoon bite perfect for kids – Campers in a Canoe….love it!! Thanks for sharing Alethea : )

The post WEEK 8 RECIPES: Alethea’s Organic Popcorn and Campers in a Canoe (!) appeared first on Working-IN.

Ingredients

• 1 garlic clove, crushed
• ¼ red onion, sliced
• 1 teaspoon of olive oil
• 3.5 cups Puy lentils
• 1 carrot, peeled and chopped into small pieces
• 4 celery stalks, washed and chopped into small pieces
• ½ teaspoon cumin
• ½ teaspoon rock salt
• 4 cups water
• Chopped coriander, to serve
• Crushed toasted cashews, to serve (optional)

Instructions

• Soak 1.5-2 cups dried lentils covered in water overnight
• Drain and rinse before using
• Heat oil in a large saucepan
• Once hot, add the garlic and onion
• Cook for a few minutes until starting to soften
• Add the remaining ingredients and bring to the boil
• Cover and lower to medium
• Cook for 30 minutes or until the lentils and vegetables are tender
• Season to taste with salt and pepper if required
• Using a stick blender, process to a chunky-style soup
• Top with the coriander and cashews to serve

Storage
This soup once cooled, can be stored in an airtight container in the fridge for up to 4 days.

Source: http://nadiafelsch.com/2014/06/20/easy-peasy-lentil-soup/

Thank you Nadia Felsch – we’re loving this recipe already.

The post WEEK 7 RECIPE: Easy Peasy Lentil Soup appeared first on Working-IN.

Ingredients

• 500 grams zucchini, grated
• 250 grams sweet potato, peeled and grated
• Pinch of sea salt
• 3 eggs
• 2/3 cup almond meal
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh coriander, chopped
• 2 spring onions, thinly sliced
• 2-4 tablespoons coconut oil (for cooking)

Method

Add grated zucchini and grated sweet potato to a colander, add a pinch of sea salt, mixing through the zucchini and sweet potato. Let sit for at least 15 minutes, then squeeze out as much excess moisture as possible.

Add to a large bowl with the remaining ingredients (except the coconut oil), mixing thoroughly.

Add 2 tablespoons of coconut oil to a medium fry pan on moderate heat. Using a soup spoon, scoop out a heaped dessert spoon of the fritter mixture and place in the fry pan and flatten a little. Place as many as you want in the fry pan, making sure the edges don’t touch. (I made my fritters around 6-7cm diameter).

Cook for a few minutes on each side, until lightly golden and drain on paper towels.

Then repeat until you use up all the fritter mixture. You may need to add more coconut oil in between batches.

Source: http://www.becomingness.com.au/blog/zucchini-sweet-potato-fritters

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Recipe (Serves 2)

Dressing

• ½ lemon juiced (approx. 2 tbl)
• ½ orange, juiced (approx. 1/4 cup)
• 1 tbl maple syrup
• 1 tsp mustard
• ½ tsp salt
• ½ inch ginger, finely grated (optional)
• 1 tbl olive oil

Salad

• 2 bunches of red radishes, finely sliced (on a mandolin if you have one)
• 1 bunch of radish greens, finely chopped
• 2 shallots including greens, finely chopped (US-folk: scallions)
• 2 supremed oranges

In a large mixing bowl, mix together all the dressing ingredients – except the olive oil, then whisk in the oil slowly until smooth. Toss the salad ingredients in the dressing and serve immediately. To reduce spiciness, allow to marinate for 20 minutes prior to serving.

For the most part, I’m a fan of exceptionally simple salads. Focusing on 3-4 star ingredients means you can throw a salad together in minutes (my kind of cooking, during the week)!

I adore making punchy dressings and oscillate between:

Routinely making a couple (in the blender) on weekends in bulk quantities for the week ahead;

Spontaneously grabbing an empty jar and shaking 1-2 days worth of ingredients together as needed, or;

Combining an individual serving of dressing ingredients in a large bowl and whisking them before adding my salad ingredients.

The perfect Winter side salad

Wait until Winter before indulging in this one, when delicious new season oranges abound and ginger and radishes are also at their peak. Eating seasonally is less expensive, tastier and much better for us – and the planet.

These foods are high in antioxidants and powerful antimicrobial and anti-inflammatory compounds, offering immune boosting effects right when you need them – flu season!

Don’t overlook radish greens – a functional food

The recipe is taken from my e-book ‘Free Nutrition – halve your food bill, double your nutrient intake’ and is a delicious way to include more radishes in your diet – greens and all.

In the book I suggest that radish greens are not only edible, but are arguably the most nutritious part of the plant. And whilst radishes themselves are well-known for their anti-diabetic and anti-cancer properties, thisstudy suggests that radish greens have the same anti-tumour effect (destroying breast tumour cells and inhibiting the growth of new ones). Other studies have looked at hypertension.

So, time to start utilising those greens! You can find several recipes in my book.

What I love about this recipe

• The addition of citrus helps to cut through the spiciness of the radishes, especially if left to marinate for 20 or so minutes prior to serving.

• You get to ‘supreme’ oranges! A very simple technique (albeit a little juicy) that removes the orange segments from their surrounding pith. Never tried it before? This might help.

• You can save the orange peels to make your own natural vitamin C supplement! (Blog post coming next week).

Tips

• Try to buy organic radishes if possible, to reduce pesticide residue. (Did you know that fermenting non-organic produce is another efficient way to tackle pesticides? There are more and more studies confirming this.)

• Only use radishes with bright green leaves. Don’t bother including them in the salad if they’re wilted or yellow. Use celery leaves or continental parsley instead.

• Radish leaves are generally fairly sandy, so make sure to soak them and rinse well prior to using.

• Add any leftover greens to your smoothies, soups or broth.

Source: http://stirringchange.com/radish-citrus-salad/

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http://nadiafelsch.com/recipes/lunch/

The post WEEK 6 RECIPES: Easy Lunches by Nadia appeared first on Working-IN.

SALAD IN A JAR 

• 1⁄2 cup chickpeas
• 1⁄2 teaspoon cumin
• 1 teaspoon paprika
• 1⁄2 tablespoon olive oil (+ 1⁄2 tablespoon to serve)
• 1⁄2 tablespoon balsamic vinegar Salt & pepper
• 1⁄2 cup cherry tomatoes, washed Thin slices red onion
• 1⁄2 cup mixed olives, pitted
• 1 cup mixed leaves, washed & dried

SERVES 1 – V, VG, GF

Combine well the chickpeas, spices, oil, balsamic, salt & pepper
Layer mix first in the jar as a base followed by extra 1⁄2 tablespoon olive oil

Follow with tomatoes (leave whole so there’s no sogginess)
Onion, olives & mixed leaves are the final layers in that order

Seal in an airtight glass jar & enjoy for lunch either as is or pour into a bowl

This post from Sam Brown…

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