FREE LUNCH WITH ME 17th May 2014 2.15pm National Vegetarian Week 2014 details Paul 07900990292

At Hackbridge All Saints Church Halls
 New Road, CR4 4JN
on the 127 bus route.

My new Gadgets and games

 The Julie Diane Food Dehydrater  £40.00 New

                         dries your fruit and Veg to a Crisp.

                What can I make with it?

                                                    CRISPS!

 on the left below we have a Juice Guru £20.00 second hand

                Brilliant 2 speeds easy clean

                                                                   and great results.

On the right above we have a Cuisinart Micro Blender

                      and Grater. Sweet Hey!   priceless  present.             

My Homity PIE

    
War time delight cheap tasty and very filling

Diced Potato and Diced Celeric

When you are cooking try steaming and keep the left over liquid to use for your stock.

Puff Pastry from a shop and Carrots
I cant do pastry with out getting my hands filthy sticky ehhh,
BUT I know how to buy pastry from Sainsbur as good as any Michelin Chef

Add Leeks
Leeks a wonderful winter Veg.

Potato Celeric and 2 Veggie Stock cubes mixed and layered
Parsley and mixed Herbs pepper

Top Layer is Fluffy Mash Potato
optional cheese if you so wish

The finished Pie (uncooked) you can put a lid onit but I feel there is enough pastry. It went down a treat on a cold winters Incredible lunch.

                                                  My wife even had seconds!

WARNING CAN BE ADICTIVE.......

Raw food is so easy Cut Toss Serve. Chad Sarno

cabbage avocado salad with hemp and coriander

By Chad Sarno

Serves four

* 6 cups finely-shredded cabbage (mix of purple and green)
* 1/4 cup red and yellow peppers, diced
* 1 1/2 avocadoes, diced
* 3 tablespoons hemp oil (or flax oil)
* 1 1/2 tablespoons lemon juice
* 2 tablespoons red onion or leek, diced
* 1/4 cup hulled hemp seeds
* 3 tablespoons loose coriander leaves
* 1/2 teaspoon sea salt

In a mixing bowl toss all ingredients together, squeezing as you mix to 'wilt' the cabbage and cream the avocado. Serve immediately.

As a variation, add chopped fresh herbs or your choice of diced vegetables. This dish works equally well if you substitute the cabbage for kale, chard or spinach. Note: Toss right before serving to retain crispness.

This recipe appeared in the Spring 2008 issue of Get Fresh! magazine.

Come and see our Salad's by Rackelle a delight to the eyes and a feast to the thigh's