Macadamia Nut Cheese

The cheese can be used as a spread or in wedges.

 Soak the nuts for 3 hours if you don't have a power blender.  If you have one, skip this step.

 Blend all ingredients except the agar in soya milk and probiotics.

 Divide into 3 - 6 ramekins to be used as moulds.

Recipe:

2 1/2 C (400g)  macadamias (soak the nuts for 3 hours then rinse if you are not using a power blender)
1 C water
1 C unsweetened soya milk
1/2 tsp agar agar powder
1 T lemon juice
1 T organic maple syrup or agave
1 1/2 t Himalayan rock salt
1/2 t coconut oil
2 probiotic capsules

Heat soya milk with agar agar powder to boiling point.  Simmer for 2 minutes.

Blend all ingredients except the probiotics and agar agar/milk mixture in a food processor or power blender until the nut cheese is completely smooth.  Add warm soya milk with agar agar slowly to the blender.  Add probiotics and blend through on low speed.

Use any bowl or container that will easily release the cheese. Spray with a non-stick cooking spray.  Divide mixture equally into ramekins/containers.

Allow for fermentation time in the fridge of 24 hours. Loosen on the sides with a knife and turn over onto serving dish.  Use within 1 week.

Optional:  Add -1 tsp of fresh herbs of your choice.
                          1 clove garlic
                          1 t freshly ground black peppercorns

Quinoa with Sweet Peppers and Pineapple

This is a wonderful high protein recipe that my 10 year old nephew, Alex, adapted from one of Jamie's 15 minute meal TV programs.  Yes, he did take notes while watching the show.  He is an amazingly enthusiastic young cook.

 Spinach, spring onions, coriander leaves, mint and bell peppers

 Alex

 Alex chopping Peppers into bite size pieces

 Fresh Pineapple

 Chopping done.

 Fry together with Paprika and All Spice

 Blended greens mixed with Quinoa

Voila!

Ingredients:

250g Quinoa

2 -3 Cups of roughly shredded Spinach

3 Spring Onions

1 green Chili

1 handful of fresh Coriander leaves

½ Cup of fresh Mint leaves

For the Topping:

2 tbsp Coconut Oil

2 x large red and yellow sweet Peppers cut into bite size pieces

1 x Pineapple cut into bite size pieces

300g Vegan Chicken Strips or Vegan Chicken Julienne

1 tbs Paprika

1 tsp All Spice

Salt and Pepper to taste

Method:

• Cook the Quinoa according to the instructions on the packet. (Rinse before cooking)
• Blend the Spinach, Spring Onion, Chili, Coriander leaves and Mint leaves in a food processor until finely shredded.
• Add green mixture to cooked Quinoa.
• Fry the Sweet Peppers, Pineapple, Paprika and All Spice in the Coconut oil. When it starts to brown (about 6 to 8 minutes) add the Vegan Chicken Strips or Vegan Chicken Julienne. Cook until done. 
• Add Salt and Pepper to taste.
• Dish the fried ingredients on top of the Quinoa on a large platter.
• Decorate with Balsamic Glaze. 

Serves 6