It's wild and woolly here in the Adelaide Hills yet that wont stop me from going Sophie Thomson's open garden today. Sophie has an amazing garden just outside of Mount Barker in the Adelaide Hills. She has types of people there sharing their skills and its wonderful just meandering through the grounds.

This year she has asked me to demonstrate at her Spring Open Garden and there's no better opportunity than sharing with you a version of my fermented Ruby Kraut and a delicious Giardiniera. Both are types of preserves yet they are both prepared differently and the vegetable's have different outcomes.

Here are the recipes:

Ruby Kraut

1 red cabbage about 1kg
4-6 beetroot- peeled and julienne
2 red onion- sliced
3 kohl rabi- julienne
½ bunch dill- leaves picked and torn
2 tblsp Salt
2 cups or so of filtered water.

What to do:

1.  You’ll need one or two 1- 1.5 litre preserving jars with an airlock lid for this recipe.
2. Wash the jar and all utensils in very hot water or run them through a hot rinse cycle in the dishwasher. Jars should be sterilised before filling- see note.
3. Remove the outer leaves of the cabbage. Choose two, wash them well and set aside.
4. Cut the cabbage into pieces that will fit into your food processor shute.  Process into coleslaw like bits.
   
5. Peel and halve beetroot and kohl-rabi and pop through food processor using the julienne blade.
   
6. Slice onion thinly using mandolin or slicing blade on food processor.
7. Combine the cabbage, beetroot, kohl-rabi and onion in a large bowl or in a food grade tub.
   
8. Sprinkle on the salt and mix well. The salt will draw the moisture from the vegetables starting your WILD ferment.
   
9. Add 2 cups of filtered water to create the brine component of the ferment. Mix well.
10. Fill the prepared jar with the vegetable mixture, pressing down well with a large spoon or potato masher to remove any air pockets. Leave 2 cm of room free at the top. The vegetables should be completely submerged in the liquid; add more filtered water if necessary.
11. Fold the clean cabbage leaf, place it on top of the cabbage mixture and add a small glass weight (a shot glass is ideal) to keep everything submerged. Close the lid, then place in an esky.
12. Store in a dark place (e.g. an esky) at 16–23°C for 8–14 days. Remember the colder the weather the longer it will take to ferment and the warmer the weather the quicker it will ferment. Start tasting after about 7-9days to see how you like the flavour.
13. Chill before eating. Once opened, the Kraut will last for up to 2 months in the fridge when kept submerged in the liquid. Unopened, it will keep for up to 9 months in the fridge.
    

 
Giardineira

Ingredients:
1/2 head cauliflower, chopped into small florets
½ head broccoli, chopped into small florets
5 stalks celery, diced
5 carrots, diced
1 large red capsicum, seeded and chopped
3/4 cup sliced green pitted olives
 Spices for EACH pint jar:
1/2 teaspoon dried oregano
1/2 teaspoon coriander seed
1/4 teaspoon yellow mustard seeds
1/4 teaspoon fennel seeds
1/4 teaspoon black peppercorns
1/4 teaspoon red chilli flakes or Korean chilli powder
1 bay leaf
1 clove garlic, cut in half
1 tablespoon extra virgin olive oil
 For the Brine:
4 cups white wine vinegar
4 cups water
2 tablespoons salt- I like to use a natural salt like Ollson’s.

What to do:

1. Place the chopped veggies a large non-reactive pot or bowl. Pour 1/4 cup kosher salt over the vegetables and enough water to cover them. Let the vegetables soak in the salt water for at least 6 hours or overnight.  
2. To prepare the jars, place the spices into each of the jars, reserving the garlic and olive oil until after the brine is added. (I like to make some jars hot and some mild by adding/omitting the red chili flakes).
3. Thoroughly rinse and drain the vegetables before dividing them up between the jars. Pack the vegetables in as tightly as you can. Place the garlic each jar.
4. To make the brine: Bring the water, vinegar and salt to a boil. Pour the boiling brine over the vegetables leaving a little more than 1/2 inch headspace from the top. Pour the olive oil over the top. Wipe the rims with a wet paper towel and seal the jars.
5. If you plan on using the giardiniera within two weeks let the jars sit at room temperature for a day or two and then transfer them to the fridge. The flavor only gets better with time so wait at least 2-3 days before eating it. Will keep refrigerated for 2 weeks.
6. If you're canning the giardiniera for long-term storage, seal the jars with the lids and rims and prepare a boiling water bath. Boil the jars for 10 minutes. Carefully remove the jars and let them sit undisturbed for 24 hours before moving them.

If processed in the water bath, the giardiniera is best consumed within 6 months but will keep for at least a year.
**IMPORTANT NOTE:  If you're canning the jars for long-term storage it is critical to be sure you thoroughly wipe the rims of the jars to ensure no oil residue is on them, otherwise they will not seal properly.  Alternatively, you can omit the oil during canning and add it later to your giardiniera when you open the jar.
 

 

It's that time of year again when delicious Strawberries are in season.

I love using produce when it's in season and especially when it's locally or home grown. It's really important to me to let the ingredient shine without adding too many other ingredients (especially sugar).

This recipe is easy and delicious. Great for lunch boxes where nut awareness is important.

Nut free Strawberry Bliss Balls

• 1 cup of sunflower seeds
• 1 cup of strawberries (fresh or frozen).
• 1 cup of desiccated coconut.
• 2 tsp of good quality strawberry jam.
• 1 tsp of coconut oil (to help bind).
• 2 tbsp of desiccated coconut (for rolling the balls in).

1. Blend the seeds in a food processor
2. Add the strawberries and blend again.
3. Add desiccated coconut, jam and oil.
4. Roll the dough into balls in your hands.
5. Then roll the balls in the shredded coconut.
6. Pop in the fridge for 30mins before eating.
   

It's the school holidays, it's cold and it's plastic free July!!! I don't know about you but I'm passionate about making delicious and nutritious treats for my kids and I love helping the environment. I also love supporting local so this Saturday (20/7) I'll be at Adelaide Hills Farmer's Market sharing some Raw Muesli Bites with you and your kids!!

In the Adelaide Hills we are fortunate to have so much choice when it comes to local producers and businesses. In Mount Barker we are lucky to have the Farmer's Market every Saturday morning where one can buy so many fresh and delicious foods. All locally grown, produced and the beauty of shopping at these local businesses is you can take your own bags, containers etc to fill! Thanks to Gai and Kevin Schiller for their contribution of dried fruit and Wendy at All Seasons Wholefoods Organic Cafe for the dry ingredients that we'll be using.

Sometimes we get stuck for ideas of what to put in our kids lunchboxes. This is a simple recipe that you can whip up in a few minutes, can make extra to freeze and grab when you're putting together your child's lunch. It's also a simple step we can take to reducing waste and supporting local business.

Ingredients

• 1/2 cup sunflower kernels
  
• 1/2 cup pepitas
  
• 1/2 cup chopped dried fruit- apple, pear, goji's anything.
  
• 15 dates, pitted (Medjool are best but if you are using dried then double to quantity and soak them in boiling water for 10 minutes before using)
  
• 1 chia egg (1 tbsp chia seeds mixed with 3 tbsp water)
  
• 1 tbsp olive oil
  
• 1 tbsp coconut flakes or dessicated.
  

What to do:

1. Pop seeds, dates, chia egg, oil and coconut in a food processor.
   
2. Blitz until combined though still chunky.
   
3. Add chopped fruit of your choice and mix.
   
4. Press into small silicone muffin moulds.
   
5. Set in freezer overnight.
   
6. Store in an airtight container in the fridge for up to 2 weeks or freezer for longer.
   

The weather is certainly cooling down here in the Adelaide Hills but that's not going to stop me making these delicious Kimchi Cold Rolls at tomorrow's Adelaide Hills Farmer's Market.

These delicious and quick cold rolls are easy to make and kids love getting into them.

• 1/2 packet of rice vermicelli noodles- placed in a bowl and covered with boiling water for 2 minutes.
  
• 2 carrots- grated
  
• 1 telegraph cucumber- julienned
  
• 1/2 cup kimchi (Clever Belly is best ;))
  
• 1/2 cup fresh mint leaves
  
• 1/2 cup fresh coriander leaves
• 2 Tablespoons of Kimchi brine
  
• 2 tablespoon fish sauce, gluten free soy or Tamari
  
• 12 x 22cm rice paper rounds (see note)
• Sweet Chilli Jam, to serve
  

What to do:

1. Combine rice vermicelli, carrot, cucumber, kimchi, herbs, soy and kimchi brine in a large bowl.
   
2. Place 1 rice paper round in a large dish of HOT water for 15 seconds or until just starting to soften. Place on a clean yet damp tea towel or chux.
   
3. Arrange 1/4 cup of the vegetable/noodle mix along the centre of the rice paper.
   
4. Fold in ends and roll up firmly to enclose filling.
   
5. Repeat with remaining ingredients.
   
6. Serve with a delicious homemade Chilli Jam or Hoisin Sauce.
   

I was lucky enough to be invited to the Adelaide Farmers Market to do a demo on how to make some easy, nutrient packed bliss balls. The Farmers Market is centrally located at the Wayville showground and I can not believe the amount of amazing produce that is available there as well as the awesome vibe from all the people attending.

The bliss ball recipe decided to make was an easy choice as all the ingredients were readily available... there were even locally grown apples that had been dried, ready for these delicious treats!

These bliss balls are quick and easy and with a hint of cinnamon one would think they taste like a warm apple pie.

• 1 cup activated almonds, roasted (I used Willunga Raw Almonds... yum!)
• 20 grams dried apple (Brockhoff's orchard sell these)
• 1 teaspoon ground cinnamon
• 3 tablespoons honey (There's a couple at the market that sell amazing honey. There are many varieties yet Jill from Do Bee Honey suggested I go with the Orange Blossom for its mild flavour)
• 3 tablespoons almond butter (you can make your own or buy it already done)
• 1 teaspoon vanilla extract
• pinch of salt

1. Place the ingredients into your food processor and blend on a high speed until the mixture becomes crumbly yet sticky.
2. Shape the mixture into balls.
3. Place the balls in the fridge to set.
4. Serve. Eat. Enjoy.

These bliss balls are fantastic as the weather starts to cool and the season's change. You can buy, slice and dehydrate your own apple.
Activating nuts is a process whereby you soak the nuts in water over night, drain and then dehydrate for up to 20 hours on 45-50 degrees celcius. The reason we do this is available here

www.facebook.com/cleverbelly/photos/a.356983398053791/620884218330373/?type=3&theater

It's hard to believe its almost Christmas. This year seemed to fly by and what a year it's been!

This is the first year I've been doing Christmas workshops and I love the energy that Christmas brings. I've had the pleasure to meet some wonderful people and best of all I get to share these delicious treats with you. This one we made at the Adelaide Hills Farmers Market on Saturday 8th December (tomorrow ;)).

This has to be my new favourite raw treat... Almost white Christmas 🎄 nutrient dense and flavour packed!
Get in my Clever Belly 😉😉 I hope you enjoy them as much as I do!

Ingredients:
1 cup desiccated coconut
1 cup raw cashews
1/2 teaspoon concentrated natural vanilla extract
2 tablespoons maple syrup
1/4 cup cranberries
1/4 cup pistachios or pepita's.

1. Place the coconut and cashews into your blender or food processor and blend until the mixture resembles a fine crumb.
2. Add the vanilla and maple syrup and mix combine.
   
3. Add the cranberries, seeds &/or nuts and pulse until they are roughly chopped and well combined.
   
4. Press the mixture into the holes of a mini silicon muffin mould and put it into the fridge for several hours to set.
5. Eat and enjoy.
   

I’m not going to sugar coat this!

It’s the time of year where sweet treats are everywhere and if we’re not careful we can overload on them. This causes the “baddies” in our gut to go into a frenzy, for our blood sugar levels to spike and our mood to go from good to bad rapidly.

How important is eating well during this time? Just as important as ever!!

Whilst it can be challenging to avoid these foods it’s important to continue to feed the “goodies” in our gut and remember that things like this should be an “occasional” thing.

Personally I’d rather avoid them all together as this is not food. The more of this kind of thing we eat the more we crave it! How do you stop the cravings? Be prepared for them by having nutrient dense food, like nuts, close by. OR have a go at making these delicious Christmas Pudding Bliss Balls.

Increasing the probiotic rich food you eat will help those goodies tackle the baddies.

And always remember to practice kindness to oneself. If you eat something that’s not so great then be mindful of the self talk and find a way to create a positive mindset.
Love ya guts 😘

Christmas Pudding Bliss Balls
Puddings
1 cup raisins
1/2 cup pepita's
1/2 cup sunflower seeds
2 teaspoons mixed spice
1/2 teaspoon concentrated natural vanilla extract
Juice of 1/2 an orange
2 strips of orange zest (optional for garnish)
Cashew Cream
1 cup unsalted raw cashews
Water to cover
1/2 cup water
1 tablespoon pure maple syrup or honey
1/2 teaspoon vanilla
Dash sea salt

Puddings

1. Place the ingredients into your food processor and blend until they are well combined and sticking together (do not add zest).
   
2. Roll mixture into balls and place in the fridge to set.
   
3. Top with a drizzle of cashew cream (recipe below) and garnish with a goji berry and orange zest for a bit of Christmas cheer.
   
4. Eat and Enjoy.

 Cashew Cream

1. In a small bowl combine cashews and enough water to cover. Let stand overnight then drain. Rinse and drain again.
2. In a blender or food processor combine soaked cashews and remaining ingredients.
3. Blend or process 5 minutes or until smooth and creamy.
4. Spoon onto Christmas Puddings and top with orange zest.

Place puddings back into the refrigerator and allow to set.

The past 3 mornings here in the Adelaide Hills have been chilly. Car windscreens and hoses have been frozen solid and it seems like the perfect time to make some warming Kimchi Soup.

In Korean cuisine, kimchi is not only a condiment or pickle; it is also used as an ingredient in many cooked dishes. Kimchi soup, called Jjigae, is a satisfying example. The fermented kimchi  quickly provide deep flavour to the broth, so it makes for a quick and easy winter meal. Aged kimchi, which is more intensely sour, is the preferred type to use. The soup is smooth with a hot and sour kick.

This recipe is the one I demonstrated at the Adelaide Hills Farmers Market on Saturday 30th of June 2018.
I hope you all take the time to make this and enjoy at home.
Belinda.
 

Ingredients:
Broth
6 cloves of garlic
5cm piece of ginger
300g Asian greens
4 spring onions
2L water
4 tsp tamari
Kimchi Soup
1 Tblsp of oil (can you sesame if you wish)
1 medium onion, chopped
2 cups kimchi, aged if possible, squeezed dry and chopped
1 tablespoon Korean red pepper flakes (gochugaru)
1 cup kimchi juice
8 cups of Broth (above)- you can use chicken or beef broth if you prefer.
Wontons
2 spring onion finely sliced
½ teaspoon ginger, finely grated
1 large garlic glove crushed
¼ teaspoon sesame oil
1 tablespoon tamari
½ a cabbage, outer leaves removed, washed and cut into 5mm strips.
Salt
Freshly ground black pepper
1 packet of square wonton wrappers
To serve
Spring onions and seasonal Asian vegetables   

What to do:
Broth.

1. Peel and crush the garlic, then peel and roughly chop the ginger. Trim the greens, finely shredding the cabbage, if using. Trim and finely slice the spring onions.
2. Put all ingredients, except tamari into the pot and put on the stove on a high heat.
3. Bring it just to the boil, then turn down very low and gently simmer for 30 minutes.
4. Strain into another pot and season with tamari.

Kimchi Soup.

1. Heat oil in a saucepan.
2. Add onion and cook, stirring, until softened, about 5 minutes.
3. Turn heat to medium high and add kimchi and Korean chilli powder (gochugaru). Let mixture simmer for 2 minutes.
4. Add kimchi juice and broth and bring to a boil.
5. Reduce heat to a brisk simmer and cook for 20 minutes.
6. Taste broth and adjust seasoning.

  Wontons.

1. Slice spring onion, grate ginger and crush garlic. Set aside.
2. Slice the Chinese Cabbage. Set aside
3. In a large sauce pan or wok heat sesame oil and a small amount of oil.
4. Add spring onion, ginger and garlic and fry into fragrant.
5. Add Cabbage and stir fry until cabbage is soft with a little bit of crunch.
6. Add tamari, salt and pepper.
7. Set aside to cool.

  To make Wontons

1. Place wonton wrappers on a chopping board.
2. Have a bowl of cold water ready to use to seal the wontons.
3. Place a teaspoon of mixture into the middle of the wonton.
4. Moisten around the edged of wrapper and fold in sides.
5. Moisten again and roll wrapper up.
6. Do this with all of your wonton wrappers.
7. Cook in a steamer or directly in the broth.

 To serve

1. Place cooked wontons into a serving bowl.
2. Top with kimchi soup.
3. Garnish with sliced spring onion and any other seasonal Asian vegetables (maybe even some tofu).

 

As many of you know, part of Clever Belly's mission is to empower children to learn how to make their own food. One of my proudest moments as a mother was the day my son made an omelette, from scratch, on his own. I knew from that day forward that he had the skills to feed himself... I won't talk about the washing up part, it's a work in progress :)

This week I have the pleasure of working with the Mount Barker Library in their school holiday program where children have the opportunity to cook a delicious pumpkin and chickpea curry, make naan bread and whip up a cucumber raita. This will all get served on a bed of rice and be gobbled down quicker than it takes to make. 

The children will make everything from scratch...grinding the spices, kneading the dough and rolling the Naan bread as well as grate the cucumber for the Raita. This will be a great opportunity for some fun to be had and some mess to be made.

The curry recipe I've made many times at the school I work at and every time it's a hit.

I hope you enjoy making it at home as much as the kids do at school.

Belinda.

Chickpea, Pumpkin and Potato Curry
This will serve 4-6 people

Ingredients:
1 medium brown onion- coarsely chopped.
1 cloves of garlic- finely chopped
2cm piece of ginger- finely chopped
1 Tablespoons Vegetable oil
3/4 teaspoon tumeric (ground)
½ teaspoon cumin seed
1 1/2  teaspoon coriander seed
250g chickpeas (pre cooked)
250g pumpkin, peeled, seeded and diced
250g potato, peeled and diced
1 teaspoon of salt
300g of tomato- cut into dice (or 1 tin of tomatoes)
1/2 cup coconut cream
6 bokchoy leaves- washed and cut into strips.
Coriander leaves to garnish

Method:

1. Prepare all ingredients as per list.
2. Using a small food processor or stick blender with bowl attachment, puree garlic and ginger to form a paste.
   
3. Using a frying pan lightly roast cumin and coriander over a low heat until you can smell the spices.
4. Transfer to a mortar and pestle and grind to a fine powder. Alternatively you could use pre ground spice, don’t roast them.
   
5. Heat oil in a large saucepan, add onion and cook stirring for about 10mins or until lightly golden.
6. Add garlic paste, cook stiring for 2 minutes or until fragrant but not coloured.
7. Add ground spices, tumeric and salt to onions and cook stirring for 5 minutes.
8. Add tomatoes and coconut cream, mix well and cook for 10 minutes over a medium heat.
9. Add the pumpkin, potato and chickpeas and cook for a further 10 minutes.
   
10. Add bok choy and cook until it has just whilted.
11.  Serve with Basmati Rice, Naan bread (recipe below), Cucumber Raita and garnish with fresh coriander leaves.
    

 
Simple Naan Bread
This makes 4-6 naan bread.

Ingredients:
 1 teaspoon of dried yeast
 1 teaspoon runny honey
 45 g butter- melted
 250 g strong white bread flour , plus extra for dusting
 sea salt
3 heaped tablespoons natural yoghurt

Method:

1. Using an electric mixer fitted with a dough hook, mix and knead all ingredients on lowest speed for 10-15 minutes until dough is smooth but not sticky.
   
2. Knead the dough on a flour-dusted surface for around 5 minutes, or until smooth, then place into a lightly oiled bowl. Cover with a clean tea towel and leave in a warm place for 1 hour 30 minutes, or until doubled in size.
   
3. Once risen, knock back the dough with your fist, then divide into 6 balls. Roll each portion into an oval shape, roughly 1½cm thick.
   
4. Heat a large non-stick frying pan over a high heat, add a naan bread and cook for 5 to 6 minutes, or until cooked through, turning halfway. Brush with a little of the remaining butter.
5. Place on a plate and cover with a tea towel to keep warm.
   

 
Cucumber Raita
Makes 1.5 cups.

Ingredients:
1 Lebanese cucumber, halved lengthways
1 cup Greek Style Yoghurt
2/3 cup fresh mint leaves, finely chopped

Method:
Remove and discard seeds from cucumber. Finely chop half the cucumber. Grate remaining half.
Step 2
Combine yoghurt, mint, chopped and grated cucumber in a bowl. Season with salt and pepper. Spoon into a serving bowl.