Recipe: mum’s spinachi stufatti (her Italian version of braised spinach)

I grew up watching her eat this recipe of greens. I call it spinach but she uses all sorts of greens, usually bitter ones like chima di rappe (sorry about the spelling but it’s an Italian translation and not a popular green) lately she has done the same thing using Chinese greens like choy sum buk choy etc. In my older age I have realised my mum is the traditional whole food cook/clean eater minus the label or movement. Fresh, real ingredients.

I used to think it was disgusting, it now it’s one of my favourite recipes. It’s so simple and so tasty and if you are eating grains, dipping your bread in the juice is divine!

What you need
A bunch of greens (dark green is best), washed and chopped into bite size pieces roughly,
Half an onion, chopped
Garlic clove, crushed
A ripe tomato, cut in chunks
Salt, be generous
Pepper
Olive oil, about a tablespoon to 2
1/4 cup of water or use juice from the spinach or tomatoes

What you do
Heat a saucepan, with the olive oil
Add the onion and sauté lightly
Add the garlic and stir to combine
Add the tomato, stirring to mix
throw in the greens, salt and pepper, water and stir
Put a lid on it and
Reduce the heat to a simmer for about 10-20 minutes (10 if spinach already cooked, 20 if raw)
Check to ensure it’s not burning or needs more water, add if need be
Taste to ensure seasoning is to your liking

Serve with crusty bread, toast or crackers.

Enjoy

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Recipe: Rasberry vanilla chia jam

That’s it. Enjoy!

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I recently made a blueberry jam using chia seeds as a way to set the jam and wanted to try a Rasberry version. It’s quite delicious and so versatile and so very easy. I made this one whilst getting the kids breakfast ready, they had a great time eating the frozen berries. I got the original recipe from @moorebrune healthy happy well blog.

What you need
1 cup of berries
3 tablespoons of water
2 tablespoons of sweetener (I used maple syrup and rice malt syrup)
1 tablespoon chia seeds
A dash of vanilla (or to taste)

What you do
1. Place berries, water and sugar in a saucepan.
2. Cook on a low heat for about 5 minutes, stirring evey now and then, until berries are soft and mushy
3. Mush up the mix with either a stick mixer or potato masher (depending how smooth you want it)
4. Add the vanilla and chia seeds and stir to combine
5. Place mix into a jar and place in fridge to set.

Recipe: Kale crisps with zaatar

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an easy, tasty, superfood snack that takes only minutes to make and less to devour. This is my version, adding a middle eastern spice called zaatar that is tangy and zingy and delicious on anything in my opinion.

What you need
a bunch of kale
salt
olive oil
zaatar

What you do
1. cut the kale leaves off the stem and into bite size pieces
2. wash and spin off water in a salad spinner or pat dry
3. drizzle olive oil, salt and zaatar to taste. Be liberal with salt. toss to combine
4. spread kale on baking paper on an oven tray. spread out as much as you can.
5. bake in preheated 180 Celsius oven for 10-15 mins or until edges are Brown. I tossed mine halfway to ensure max crispiness.

That’s it. Enjoy

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