Focaccia with Red Onion & Tomato

Ingredients

(Makes 2 Focaccia)

2 tsp dried yeast

1 tsp raw sugar

1¾ cup warm water

1 tbs olive oil

¼ cup gluten flour 

440g (15 oz) plain flour 

1 tsp salt flakes

2 tsp fennel seeds

½ tsp celery seeds                                          

For the toppings

1 tbs olive oil

½ ripe tomato, sliced

½ red onion, sliced

1 garlic cloves, minced

1 tsp cumin seeds or fennel seeds

fresh thyme, chopped

Instructions

Combine the yeast and sugar with approximately ½ cup of the warm water, add the remaining warm water and the tablespoon of olive oil, set aside. Sift the flours into a large bowl, add the salt flakes, fennel and celery seeds; stir gently to combine and make a well in the centre. Check the yeast mixture is activated, you’ll notice the yeast very gently bubbling or rising to the surface, this may take a few minutes to happen. Add the yeast mixture to the flour mixture and using a wooden spoon stir for 1-2 minutes until well combined and formed into a soft, sticky dough. Cover the bowl with a tea towel and place in a warm corner to allow the dough to rise for about 1 hour or until approximately doubled in size.  Preheat the oven to 220°C/428°F. Turn the dough out on a lightly floured surface and using floured hands, halve the dough into two rounds. Arrange the rounds onto lightly oiled baking trays and gently shape and flatten. Top with sliced tomato, onion, garlic, cumin or fennel seeds and thyme. Brush with the olive oil and allow to rest for a further 15 minutes before placing in the hot oven for 10 -15 minutes until bread is golden brown. Remove when evenly cooked and firm, slide onto a baking rack and allow to cool for a few minutes before slicing and devouring. 

                                                                 Enjoy it!

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Sausage and Vegetable Soup

6-8 servings

Ingredients

• 6 ounces italian sausage (about 2 medium sausages, casings removed)
• 1 medium yellow onion, coarsely chopped
• 2 carrots, diced ( I pulsed the carrots, celery, and garlic in a food processor together until diced)
• 3 stalks diced celery, diced
• 4 cloves garlic, diced
• ¾ teaspoon dried thyme
• 3-4 small red potatoes, chopped into ¼”- ½”  pieces
• Two 14.5-ounce cans diced tomatoes
• 2½ tablespoons tomato paste
• 6-8 cups chicken broth
• 1 bay leaf
• 15 ounce can red kidney beans, drained and rinsed
• 15 ounce cannellini beans, drained and rinsed
• 2½ cups orecchiette pasta, cooked al dente
• 3 handfuls fresh spinach leaves
• ½ cup dry white wine
• 2 tablespoons fresh store-bought pesto
• About 1 cup parmesan cheese, grated
• Kosher salt and pepper
• Optional: Sour batard, sliced and toasted for serving.

Instructions

1. Add the sausage to a large heavy bottom pot, and cook over medium-low heat until lightly browned, stirring occasionally, but leaving the sausage in small chunks.
2. Add the onions, carrots, celery, garlic, potatoes, and thyme and cook, stirring occasionally, over medium-high heat until the vegetables begin to soften, about 8 minutes.
3. Push vegetables to the side of the pot and add tomato paste to the cleared area. Cook the tomato paste, stirring, until fragrant, about 2 minutes. Stir to combine the tomato paste with the vegetables in the pot.
4. Add the canned tomatoes, 6 cups of chicken broth, bay leaf, 2 teaspoons salt, and 1 teaspoons pepper.
5. Cook on medium-low uncovered for about 30 minutes, until the vegetables are tender.
6. Discard the bay leaf. You can make this part of the soup in advance and refrigerate it or freeze it after this step.
7. When you’re ready to serve, add the beans and cooked pasta to the soup and heat through. If the soup is too thick, add some more chicken broth.
8. Add the spinach, stirring to combine, and cook until the leaves wilt.
9. Add the white wine and pesto, and stir to combine. Add more salt and pepper to taste.
10. Serve with a sprinkle of parmesan cheese and a side of sour batard toast.

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Best juicer recipes!

A few tips to make your juicing quick and enjoyable! 1.Buy local and organic fruits and vegetables whenever possible so you’re getting the freshest and most nutritious produce available to you and your family and remember to always rinse everything you juice before juicing. 2.You will get the best juice from firm, ripe fruits and vegetables. If it is over ripe or too soft you will extract more pulp than juice. 3.Avoid juicing bananas and avocados, they are soft and will clog your juicer screen. 4.When juicing melons, don’t remove the interior white rind or peel because much of the nutritional value is in this section of the fruit. 5.With citrus fruits (oranges, grapefruit and tangerines) remove the rind, but keep as much of the white pith as possible because it’s full of nutrients. You can juice lemons and limes whole without peeling. 6.Always take proper care of your Native Juicer. Rinse quickly after use, fruits and vegetables dry quickly and will become more difficult to clean. Recipes Carrot ‘n Greens (Bone Health Juice) - 5-6 carrots - 4 kale leaves - 4 sprigs of parsley - ½ apple Maximum Greens (High Potassium Drink) - 3 large carrots - 2 stalks of celery - 1 apple - handful of fresh parsley - handful of fresh spinach - ½ lemon, peeled Spicy Tomato (High Antioxidant Juice) - 2 large tomatoes cut into quarters - 1 stalk of celery - 1 cucumber - ½ red bell pepper - ½ teaspoon sea salt - 3-5 grinds of fresh ground black pepper - 1-3 shakes cayenne pepper Wrinkle Free (Skin Health Juice) - 2 cucumbers - 1 1- inch knob of ginger root - 2 medium oranges peeled (leave the white pith in side the skin) Beach Juice - 1 1-inch thick pineapple round - 3-4 tangerines, peeled - small handful of parsely Fog Lift (Muscle Juice) - 2 medium apples - 1 bunch of spinach - ½ lemon, peeled Be Cleansed - 3 carrots (greens removed) - ½ cucumber or ½ zucchini - ½ beet with greens Yum Yum Calcium (Bone Health Juice) - 1 apple - 2 large carrots - ½ C fresh broccoli - small handful of fresh parsley - ½ lemon peeled - 1 tsp agave nectar added after veggies have been juiced Lettuce Wrap - 3 large carrots (greens removed) - 6 spinach leaves - 4 large romaine lettuce leaves - ¼ large turnip - 4 sprigs of parsley Strawberry Pineapple Juice - 1 orange, peeled (leave pith on) - 2 1-inch pineapple rounds - 5 strawberries Cucumber me Celery - 1 cucumber - 2 large apples - 1 ½ stalks of celery

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