Shiitake, Tofu and Green Veg Stir Fry

I find it really hard to write recipes like this because I never follow recipes! Considering where I work this is ridiculously ironic.

I don’t measure anything, its pretty much straight from the bottle into the wok.

So below is an estimate. Work with your own tastes. If you like it really hot add some more chilli. If you’re like me and you love your ginger up the quantity.

Also feel free to add what ever herbs you like. I only put coriander in this one but most of the time I throw some mint and basil in as well.

In my opinion the best way to freshen up a stir fry is with bucket loads of citrus and handfuls of fresh herbs.

Ingredients

300 g organic firm tofu cut into cubes

1 bunch broccolini

150 g snow peas

Half a medium zucchini

150g shiitake mushrooms

1 bunch of Chinese broccoli

2 teaspoons of coconut oil

Juice of 1 lime

Juice of 1 lemon

3 cm piece fresh ginger grated

1 bird’s eye chilli deseeded

2 tablespoons of Tamari

½ teaspoon of sesame oil

1 bunch of coriander

Method

1. Heat 1 teaspoon of coconut oil in a wok. Add cubed tofu and stir fry until browned slightly. Put tofu aside.
2. Add another teaspoon of coconut oil and begin to stir fry vegies, adding lime, lemon, ginger, chilli, tamari and sesame oil as you go. Stir fry until vegies start to wilt then add tofu back to wok to heat through.
3. Remove from heat and stir through coriander.
4. Serve with brown rice.

The best bit about this stir fry is the tofu cooked in coconut oil. Don’t miss this step. The coconut oil browns the tofu and gives it a kind of crispy sweetness. Delicious!

Why is this good for me?

Shiitake mushroom are renowned for their immune boosting powers so are an optimal fungal choice at this time of year when we’re all prone to the sniffles.

Green vegies don’t need to be talked up but just because I can here it goes.

All plants contain chlorophyll even citurs fruits but green veg contain it in high doses (hence the colour). Chlorophyll is an amazing nutrient that detoxifies, deodorizes, stops bacterial growth, treats inflammation and has the ability to renew liver function, damaged tissue and blood cells as well as promoting healthful intestinal flora. Green veg are full of vitamins E, A and K as well as calcium, iron, magnesium and folic acid. They are packed full of cartenoids, flavonoids and other powerful antioxidants which give them awesome cancer protective properties. They are also an alkaline food which means that they have the ability to shift your bod from an acid state to an alkaline state. Studies have shown that it’s almost impossible for cancer cells to exist in an alkaline body. So by upping our alkalize food intake we are restoring our bodies ph levels and in turn preventing disease. Win!

Tofu is an easily digested protein that contains B vitamins and minerals such as iron, potassium, sodium and calcium. In fact depending on the tofu you buy and how it is made its calcium content can equal that of milk! Seriously? Yep! So if you’re like me and don’t drink cow’s milk tofu is a pretty neat way to keep your calcium levels up.Tofu is also a good source of selenium. This trace mineral is needed for the proper function of our antioxidant system which helps us fight all those free radicals floating around in our bodies. Selenium is also vital for proper thyroid fuction. I don’t know about you but lately it feels like every second female you talk to has some sort of thyroid problem. I will talk about this in more detail in another post but a healthy thyroid is essential for women to maintain good health and a healthy weight.

Coconut Oil got some bad rap a few years ago because of its high levels of saturated fats but what they later discovered is that it is made up of medium chain fatty acids which refers to their molecule make up. These particular fat molecules don’t have a negative effect on cholesterol levels and are proven to protect against heart disease. In fact coconut oil has been described as the ‘healthiest oil on earth’ and is thought to stimulate the metabolism. Love a stimulated metabolism!

That’s a whole lot of goodness in one stir fry huh? Plus it tastes amazing. I wouldn’t endorse it if it didn’t. One thing you’ll learn about me along the way is that I’ll only eat well if it tastes good too.

Enjoy x

Rhubarb, Strawberry and Ginger Compote

Ingredients

1 Bunch of rhubarb

3cm piece of fresh ginger chopped roughly.

2 strips of Lemon rind
Agave Nectar to taste
1 punnet of strawberries

Method

In a medium saucepan bring ½ cup of water to a boil. Add chopped rhubarb, ginger, lemon rind and agave nectar to taste. (I used about 3 tablespoons). Let mixture simmer for 10 minutes or until rhubarb is tender. Add strawberries and continue to cook for a further 2 minutes or until strawberries soften.
Remove lemon rind and allow to cool before storing.
NB: If there is too much water in the pan just drain it until desired consistency is reached.

I made a huge batch of this, kept a little bit for myself and divided the rest up to give to friends – If you’re one of the friends that didn’t get any well maybe you should question how good a friend you are ….. Joking, of course!

The next morning I got this picture text from a friend who let me know how much he enjoyed it for breaky on his muesli. Is there anything better?

Nope!

Other serving suggestions.

It would make a scrumptious dessert with sheep’s milk yoghurt, coconut flakes and chopped walnuts

OR

An indulgent Sunday breakfast with buckwheat pancakes, yoghurt and a sprinkling of chia seeds. 

OR

Plop some on top of your quinoa porridge.

Why is this good for me?


Both rhubarb and strawberries are packed full of vitamin C and potassium. Which means they protect our immune systems and keep our muscles functioning properly. Strawberries have the added benefits of antioxidants which make them anti inflammatory, anti-cancer and heart protecting power houses.Ginger is fanatastic for our digestive systems, improves circulation and much like strawberries is an
anti-inflammatory. AND most importantly this compote is delicious and delicious thing make us happy!

I don't know about you guys but I'm definitely noticing the drop in the temperature in the mornings.
This compote might just be the excuse you need to get out of bed and whip up some porridge.  

Tomorrow’s Market Recipe – Shiitake, Tofu and Green Veg Stir Fry

To Market To Market

I'm a markets girl from way back! I spent my teenage years rifling through flea markets, building up an enviable collection of vintage dresses. My early twenties were spent bringing home pieces of used furniture, mismatching vintage kitchenware and crochet blankets. Lately I have been obsessed with fresh flowers in the house, so every Sunday I go down to Bondi Markets and chat to the flower man about his best picks that week. I then spend the afternoon at home pretending I'm an expert at floral arrangement (sometimes I change the direction each individual lily hangs 4 or 5 times before I'm satisfied and don't even get me started on the leaves of wild roses). OCD much?

But this weekend I thought I might mix it up a bit (I know I'm WILD) and I abandoned my regular Saturday morning spin class and headed off to the Eveleigh Farmers Markets.

It's insane and I'm completely embarrassed to admit it but I'm an Eveleigh virgin!

I'd heard wonderful things and had always said i would go, but its opening hours from 8-1 on a Saturday morning kept me farmers market celibate up until now (god knows why I put spin before this place).

As I entered this foodie nirvana I instantly felt complete. I could feel my organic cherry pop with excitement (except of course that cherries aren't in season so my cherry was the only one on the premises) and I wondered if it would be inappropriate to hold the man at the herb stall in a loving embrace and tell him I'd been waiting for this my whole life. I opted to just meander pass him casually and reassess a hug on my way out.

Eveleigh Farmers Markets are home to over 70 regular stall holders consisting of everything from fruit and veg, organic meats, poultry and dairy, oils, muesli, eggs, bread, boutique wines... The list just goes on and on. Realistically you could do all your produce shopping here weekly and be guaranteed seasonal quality ingredients at reasonable prices. So much more rewarding than a Coles trip. 

I came completely ill-equipped and under prepared. I felt like a farmers market novice as families arrived with their baskets, green bags, shopping trolleys and even wheely bags (you know those ones you see old ladies walking around with? I am so picking up one of those this week). All I had was my hand bag and a wallet full of cash which is advisable since there are no ATMs or eftpos machines here.

I spent an hour walking around checking out what was on offer before I committed to any purchases. My biggest fear (next to being buried alive) is purchasing something only to find a better version of it moments later. Okay so the buried alive comparison is probably a bit extreme and its probably fair to say that I have commitment issues. Stop picking on me!

There are so many farmers with the most beautiful fruit and veg you've ever seen that it makes it next to impossible to decide who you're going to buy from. There were clear favourites among the regulars and the more I observed and eavesdropped the more I realized that it pretty much comes down to the relationships the farmers build with their regular customers.

Since it was my first time I thought I'd share the love until I felt experienced enough to give myself to just one farmer (complete coincidence that I'm still running with the virginity analogy. ha ha make it stop! Sexual innuendos at farmers markets are so inappropriate!) 

One of my favourites stalls was the 'Funghi' stand, or who I (and many others I'm sure) now refer to as 'the mushroom guy'.

So many shrooms it was awesome! I saw mixed mushroom risotto's, garlic shiitake's on toast, and mushroom, ricotta and sweet potato salads on this weeks dinner menu whirling around in my head.

There was something quite magical about seeing all the different type of mushrooms on display. I find mushrooms to be an almost esoteric type of veg. So mysterious in their different forms yet so purposeful in their distinctive flavours. I conservatively bought a few handfuls of shiitake's only (famous for their amazing immunity boosting qualities) and decided to find the perfect mixed mushroom recipe before I went overboard at the 'fungi' stand. . . Stay tuned.

Side note: I bet you a handful of shiitake's 'the mushroom guy' had a secret stash of 'magic' mushrooms hidden under the counter. 

In breaking with my Sunday tradition (I know you don't have to say it, it's been a day of rebellion) I made use of the two beautiful flower market stalls. I was completely overwhelmed with colour, fragrance and general magnificence. The prices were more than reasonable and the stall owners knew their flora!

I picked up a beautiful bunch of oriental lillies, some apricot wild roses and I'm not sure what they're called but I call them 'the magenta feathery ones' (see pic below), for a measley $35.

Everybody is so friendly here. These stalls are their livelihood. I spent hours talking to stall owners about their products and you knew their enthusiasm was based on a passion for product not a sales target. I wanted to buy 10 of everything just to show my support.  

I could go on and on about every stall individually and maybe one day I will but not in this post. There are a few products I wanna show case but that will be in the coming weeks. 

So after two hours fueling my foodie fire, and running out of hands to hold my many purchases (which I was embarrassingly carrying in plastic bags. Gasp!) I went and paid a visit to the herb man on my way out. Since we'd only just met I opted to forgo the loving embrace and instead bought a pot each of coriander, basil and mint! At $3 a pot it felt almost as satisfying. 

This is what I came home with!

Look out this week for some beautiful recipes using my farmers market purchases.

Tomorrows recipe - Rhubarb, Strawberry & Ginger Compote.

** I apologise for the shameful photography at the markets. Like I said I came ill-prepared and all shots were taken from my iphone. Berries x

My One True Love

"This is true love - you think this happens every day." 
The Princess Bride.

It's not easy being Green

I think Kermit was on to something. It really is not all that easy being green. And green means so much more now than it did when Kermit was singing his diddy. Be it the Carbon Tax, global warming, recycling your empty booze bottles (a very revealing activity), using an eco cup for your morning coffee or remembering to turn the tap off when you’re brushing your teeth, being green is a full time job and an all consuming news topic.

Then there are all of the greens we should be ingesting. Green vegetables are alkaline (apart from spinach) and help to neutralise our ph levels. They are packed full of vitamins and minerals and most importantly they have a high chlorophyll content. Chlorophyll enriches the blood by pumping it full of oxygen, giving us more energy, better circulation and helps us build iron. It’s kinda hard to refute those sorts of claims, don’t you think?

I for one am green veg obsessed, but I realise that I’m in the minority. It’s almost impossible to get enough of them into one day and make them taste good at that. Like everything of course there are alternatives.

You can get your hands on some of these products

which are both a fab way to get your daily greens but they’re not the cheapest or yummiest option and should never replace good old fashion fresh veg.

I have the answer! Probably saw that one coming huh? Not as sneaky as I thought.

Green soup

Now don’t turn your nose up at this until you try it because it’s god damn delicious, it’s so easy, it makes you feel a million bucks and I’m not gonna lie to you it makes you feel a teensy bit better than everyone else who isn’t eating green soup.

Ingredients

• 2 celery stalks roughly chopped
• Half a big leek or a whole small leek finely sliced
• 1 litre of water (or just enough to cover veg)
• 2 medium zucchinis roughly chopped
• 1 whole broccoli roughly chopped
• Half a bunch of Kale or spinach or both
• 2 cups of frozen peas
• 1/2 cup of mint leaves
• 1/4 can of Ayams organic Coconut milk light
• 1 teaspoon of coconut oil (olive oil will work just as well)
• Salt & Pepper to season

You don’t have to use these green veg. Any green veg will do. I wouldn’t however skimp on the celery and leek which makes the base. The mint is my favourite bit but if you prefer you could use basil, dill or continental parsley. Everything is going to be put in the blender so don’t be too fussy with your chopping. Try and cut everything around about the same size and remember the smaller you cut it the quicker it will cook.

Method

Heat oil in large saucepan; cook celery and leek, stirring until both soften. Add zucchini, broccoli and water; bring to a boil. Reduce heat and simmer until broccoli is almost done*.

Add Kale and peas and cook for a further 2 minutes or until Kale has wilted and peas are warmed through.

Season with salt and pepper

*Berries note – The less time you cook the vegies for the more nutrients they’re going to retain. As long as they’re soft enough to stick in the blender and puree they’re good to go.

Blend the mixture in batches being sure to add the mint as you go.

Return soup to same saucepan and stir over a low heat add coconut milk to taste.

Serves 4.

I serve the soup with a dollop of sheep’s milk yoghurt and some finely grated turmeric.

I also can’t resist a slice or two of sprouted spelt with lashings of avocado.

Yumbo!

My Quinoa Porridge Recipe



I used cooked quinoa for this recipe because it’s more convenient in the mornings at work, but if you wanted to make it from scratch it would taste just as good but would take about 15 minutes.

Ingredients

• 1/3 cup of cooked quinoa
• 2 tablespoons of oats (optional, it just helps thicken it up a bit)
• 125ml of rice milk (you can use any milk you like. Water will also work.)
• Drizzle of Ayams organic light coconut milk ( this is optional I think it makes it taste like an island holiday and at 8am at work that is never a bad daydream)
• A pinch of ground cinnamon
• 1 tablespoon of chia seeds
• Sheeps milk yoghurt

Toppings

You can use anything you like but any combination of the below works for me

• Chopped walnuts and almonds (any nuts would work)
• Defrosted frozen berries
• Fresh fig
• Organic blueberries
• Dried coconut flakes

My current favourite combo is fresh fig, walnuts and flaked coconut. Delicious!

Method

 (If I’m at home I use the stove top but at work the microwave is just too convenient to refuse)

Stove top

1. Combine cooked quinoa, oats, rice milk, coconut milk, ground cinnamon and chia seeds in small saucepan
2. Stir continuously for 5 minutes or until mixture begins to thicken.
3. Add more milk if necessary
4. Serve in bowl with dollop of sheep’s milk yoghurt and combination of any of the toppings (or put all of them on, god knows I’ve done that a few times.)

Microwave

Instead of cooking on stove for 5 minutes pop in the microwave on high for 2 minutes making sure you stir half way through. Voila! Still tastes just as good and is super speedy.

I gotta say though there is still something so very soothing and almost hypnotic about stirring porridge on the stove.

 Enjoy x

Welcome To Whole Berries

Good morning! How did you start this gloomy March morning? I started with that quinoa porridge you can see in the top left hand corner of your screen! Pretty yummy looking hey? Breakfast is by far my favorite meal of the day. I Usually think about what I'm going to eat as I drift off to sleep at night. And god forbid if i get up for my morning gym class and make it all the way through without fantasising about the big B. 

This little beauty took me 3 minutes to whip up in the work kitchenette, it tastes amazing and most importantly it'll keep me going until lunchtime. Which for me is a huge deal. I have what some might refer to as a 'healthy' appetite. My tummy is like clockwork, grumbling every two hours - that is until I discovered quinoa.

An ancient grain of the incas (like most super foods- these dudes were on to something) quinoa has the highest protein content of the grains so it keeps you fuller for longer. Awesome! It's not just a food of tree hugging hippies either, quinoa is everywhere at the moment. It's got more calcium than dairy, it's a great source of vitamin B and E and it's also packed full of iron which makes it an awesome choice for vegos. But this isn't about the quinoa. Well not for now anyway.

The quinoa was just a way of introducing you to my new blog. Hi! Welcome!
If you’re a follower of Berries & Scotch I think you’ll enjoy this blog too, although it’s a different path. It’s a more personal journey a little window into MY way of eating. The foods I buy, I cook, and discover for my own wellbeing. There'll be lots of pics of my kitchen, my desk at work and my coffee table - my three main watering holes, and you're more than likely to benefit from my current obsession with quinoa-there have been days when it has featured at breakfast, lunch and dinner. 

Everyday I discover something new about our bodies, and how food is our ultimate life force and healer. Which for me is pretty awesome since i eat a lot of it! It's no coincidence that we feel rejuvenated after a bowl of greens and sluggish after a greasy burger and fries. I've got a thirst for knowledge when it comes to this stuff. I had every food allergy under the sun as a kid so i learnt at an early age the effects of food on my moods, skin and wellbeing.
I grew out of most of the major allergies but still to this day i can tell when my body is about to have a reaction and more often than not i can prevent it or at the very least reduce the symptoms.

I love trawling through food blogs, holistic articles and whole food cookbooks. I absorb information that friends share with me about their new fave foods and stories of miracle teas and the best organic grocery stores. When people like Sarah Wilson speak of how she believes she has successfully been able to treat her hashimotos (an auto immune disease) by eating the right foods and listening to her body I get so excited! For her of course but also for the rest of us.

This is the stuff i want to share with you guys. Not in a preachy way either. In a 'hey bet you didn't know you could whip up something like this and it could potentially enhance your mood, give you energy, strength, help you sleep better and maybe even make your eyes sparkle' kinda way.

Everyday I come across new information that validates this philosophy. That is what I want to share with you. I’m finding it so fascinating and I’m sure you will too. And aside from the science of it there is some absolutely delicious food out there which is more than just good for you it is potentially life changing. I have been exposed to a whole other ethos of ingredients and flavours thanks to the 'whole food' movement.

I'm currently reading 'Healing with Whole Foods' by Paul Pitchford after a friend recommended it to me as 'the book everybody should have a copy of'. The more I read of it (this book is huge btw) the more I realise how valuable it's content is. I learn something new every time I turn the page and im sure you'll hear all about it. The information is way too cool to keep to myself.

I'm also at TAFE this year one day a week studying Commercial Cookery and I LOVE it! Don't be surprised if Tuesdays posts are a rant and a rave about all the amazing stuff I got to make the day before. It's funny ive been cooking at home for as long as I can remember but there is so much basic stuff that I didn't know, like how to clarify butter or julienne a carrot, i even deboned a whole chook the other day. AND the added bonus is that my food writing now has a different angle. Restaurant reviewing is 10 times more intriguing when you know exactly whats going on in that kitchen. Berries and scotch readers are in for a treat.

I’m hoping to update you daily, but sometimes life gets in the way. Stick with me if you can. I’ll update new posts on the Berries & Scotch facebook page. I'm not really sure how this is all going to work just yet but I'm really excited to find out.

Warmest Berries x

P.S I'll put that quinoa recipe up for you this afternoon. You're gonna LOVE it!