KALE AND QUINOA SALAD (GF)

3 cups water
2 cups quinoa
1- 1 1/2 teaspoons Himalayan salt
4 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon fresh ginger grated

1 teaspoon mint chopped
1/2 red capsicum, chopped

Small bunch of kale, shredded finely
2 spring onions chopped
1/2 cup parsley chopped

Sprinkle of Smoked paprika 

2 - 4 tablespoons mixed seeds 

(pepitas, sesame, sunflower, chia)

Sprinkle roasted broadbeans or activated buckwheat through salad before serving.

Extras :
- fennel seeds - digestion

- fresh turmeric - inflammation

- cayenne pepper - circulation

- kelp granules - balance thyroid


Place rinsed quinoa in a large saucepan with water and salt and simmer for 15 minutes with lid on.
Take off heat and let sit for 30 minutes. When cold, stir in remaining ingredients and ready to serve.




"God is our refuge and strength, a very present help in trouble."
Psalm 46.1

KALE CHIPS (GF)

Large bunch of kale leaves torn into pieces.

Dressing - 

2 tablespoons nut spread

2 tablespoons lemon juice or water

1 tablespoon olive oil

1/4 teaspoon dried dill

1/8 teaspoon salt or more

1/8 teaspoon smoked paprika

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

(Other options - coriander, cumin, ground ginger, cayenne pepper, turmeric)

Place dressing ingredients in large bowl and mix well. Add torn kale leaves to bowl and massage dressing into leaves. 

Spread kale on two large, lined baking trays. 

Bake at 70 degrees Celsius for approximately 1 1/2 - 2 hours or until dry and crispy. 

For quicker baking, bake at higher temperatures. 

Store in zip seal bags in pantry and refresh in oven before serving again. 

"Come to Me all you who labor and are heavy ladened and I will give you rest."

Matthew 11.28

QUINOA AND ROASTED SWEET POTATO SALAD (GF)

3 cups water
2 cups quinoa
1 1/2 teaspoons Himalayan salt
4 tablespoons lemon juice
1 tablespoon sesame oil or olive oil
1 teaspoon garlic powder
1 teaspoon fresh ginger grated
1 tablespoon fresh coriander chopped
2 cups roasted sweet potato, cubed
1/2 cup roasted capsicum, chopped
1/4 cup spring onions chopped
1/4 cup parsley chopped
(Smoked paprika - opt)


Place rinsed quinoa in a large saucepan with water and salt and simmer for 15 minutes with lid on.
Take off heat and let sit for 30 minutes. When cold, stir in remaining ingredients and ready to serve.




"God is our refuge and strength, a very present help in trouble."
Psalm 46.1

Crunchy Buckwheat Tabouli GF

1 cup activated buckwheat groats
1/2 teaspoon salt
2 - 3 tablespoons olive oil
2 - 3 tablespoons lemon juice
1/2 - 1 teaspoon garlic powder

 2 bunches of parsley chopped
1 chopped tomato
chopped mint to taste

Mix first 5 ingredients together in large bowl.
Allow buckwheat to blend well with liquid ingredients
then add remaining ingredients and mix well.


Do not fear, I am with you.   Isaiah 41:10

Mediterranean Vegetable Salad (GF)

1 medium brown onion, roughly chopped

3 garlic cloves, chopped

1 medium red capsicum, cut in strips

1 zucchini, cut in chunks

7 small mushrooms, cut in quarters

6 sweet basil leaves, chopped

½ cup Kalamata olives - whole, bottled in salt & water

¼ cup juice from olives - optional

½ cup sundried tomatoes, chopped

4 cups baby spinach leaves

1 tin baby potatoes (410g), cut in half

½ tsp salt (more if not using olive juice)

2 tablespoons lemon juice

1-2 tablespoons maple syrup

Slightly fry onion and garlic together in large oiled saucepan. Add remaining ingredients and sauté for 5 minutes. Best to let sit overnight before serving.

"I will rejoice in the Lord - He is my strength." Habbakuk 3:18,19

Creamy Mayonnaise Dressing (GF)

1 cup cashews

1 cup water

¼ cup lemon juice

1 teaspoon honey (opt)

1 tablespoon olive oil

1 teaspoon salt

2 fresh garlic cloves or 1 teaspoon garlic powder

1/2 teaspoon onion powder

Place all ingredients into blender and blend for 2-3 minutes, until smooth. Ready to pour over salad, vegetables or pasta.

Nothing is too hard for You. 
Jeremiah 32:17

Fresh Asparagus Salad (GF)

2 bunches trimmed fresh asparagus 

15-20 trimmed whole green beans (150g)

410g-tinned baby potatoes or 6 (cut in half) freshly cooked baby potatoes 

3 cups baby spinach leaves

1 - 2 tablespoons bottled capers

1/2 quantity of creamy mayonnaise dressing

                                   

Place asparagus & beans in boiling water for 3-5 minutes until just tender. Rinse in cold water. Layer salad platter with spinach leaves, place baby potato halves on top and then stack asparagus and beans on top of potatoes. Sprinkle with capers and then drizzle with creamy mayonnaise dressing. Ready to serve.

God is able to save to the uttermost those who come to God through Jesus. 
Hebrews 8:25

Creamy Potato Salad (GF)

¾ cup cashews

1 cup water

¼ cup lemon juice

1 teaspoon honey

2-4 tablespoons oil

¾ teaspoon salt

1/8 teaspoon tumeric

2 fresh garlic cloves or 1 teaspoon garlic powder

1 teaspoon onion powder

                     

8-10 chopped and cooked potatoes 

Place first 9 ingredients into blender and blend for 2 minutes. Pour over hot or cold potatoes and mix well. This dressing is great over veges or salad.

The Lord is my Shepherd, I shall not want.  
Psalm 23

Moroccan Salad (GF)

1 tin chick peas

1 ¼ cups cooked French-style lentils 

2 cups brown rice or cous cous

¼ cup chopped red capsicum

2 ½ tablespoons lemon juice

¼ - ½ teaspoon cumin

¾ teaspoon garlic powder

1 tablespoon grated fresh ginger

4 chopped spring onion stems 

1 tablespoon olive oil - optional

1/3 teaspoon salt

                            

                            

Mix all ingredients together and serve. If letting salad sit overnight, you may need to increase seasonings as flavour will become mild.

This is my comfort in my affliction, for Your word has given me life.
Psalm 119:50

Caperberry Dressing (GF)

1 cup cashews

1 ½ cups water

½ teaspoon onion powder

½ teaspoon garlic powder

2 tablespoons lemon juice

2 tablespoons savoury yeast flakes

2 teaspoons honey

3 tablespoon capers in rock salt - not vinegar 

Place all ingredients into blender and blend on high for 3 minutes. Ready to serve.

This is our God, we have waited for Him and He will save us.
Isaiah 25:9                           Publish Post

Rice Paper Rolls (GF)

makes approx 24 rolls

4 cups shredded cabbage

1 cup grated carrot 

2 teaspoons fresh sweet basil

65g cooked Vermicelli rice noodles 

2 tablespoons sesame seeds

1/3 cup chopped shallots

1/3 cup chopped red capsicum

350g firm tofu (Soyco, Nutrisoy)

Braggs Liquid Aminos

24 rice paper rolls (16cm rounds)

Caper dressing - optional

Cook vermicelli rice noodles in boiling water, then cool by running cold water over them. Cut noodles with sizzors to break up. Place first 7 ingredients in large bowl and mix well. Cut tofu into 8 slices, place in greased frypan, drizzle both sides with Braggs Liquid Aminos and then lightly fry both sides.  Take tofu out and then cut each slice into 3 finger size strips. Cook rice paper rolls according to package instructions. Place small amount of salad mixture on paper roll, then place tofu on salad mixture, pour on a spoonful of caper dressing, then add more salad mixture for the top.  Roll up according to package instructions.






The fear of the Lord is the beginning of wisdom.
Proverbs 9:10

Thai Salad with Rice Noodles (GF)

sauce
1/3 cup oil

2 tablespoon lime juice

1 tablespoon Braggs Liquid Aminos

1 teaspoon garlic

1 teaspoon ginger

2 teaspoons fresh coriander

1 tablespoon honey

1 teaspoon lemon grass (bottled or fresh)

chilli flakes (optional)

                          

1 cup baby spinach

1 chopped small red capsicum 

1 cup bean sprouts

1 cup snow peas

2 chopped shallots

2 chopped tomatoes 

1 chopped small carrot 

1 chopped small Lebanese cucumber

125g cooked & cooled Thai rice noodles                  

375g chopped fried tofu with Braggs Liquid

½ cup cashews sprinkled on top             

Place all sauce ingredients into blender and blend on high for 1 minute. In a large bowl mix all salad ingredients and sauce together. Tofu and cashews can be mixed in too or place on top.

My eyes shall be on the faithful of the land, that they may dwell with Me.
Psalm 101:6

Red Cabbage Salad (GF)

½ shredded red cabbage

2 cups bean sprouts

2 cups chopped baby spinach leaves 

½ cup mixed pumpkin/sunflower seeds

1 chopped and baked sweet potato 

chopped sweet basil leaves  (optional)

1 quantity of salad dressing

Chop and bake in oven the sweet potato. Cool. Mix all salad ingredients together. Pour salad dressing over just before serving. It is still yummy the next day.

The Lord satisfies your mouth with good things, so that your youth is renewed like the eagle’s.
Psalm 103:5      

Cabbage & Noodle Salad (GF)

½ shredded small cabbage

100g pkt fried noodles rice/wheat

2 chopped eschallots 

dressing  

¼ cup sunflower oil

¼ cup pure maple syrup

1/8-1/4 cup lemon juice

1 teaspoon Braggs Liquid Aminos

Mix cabbage, eschallots and noodles together in large bowl. In a separate small bowl mix with hand whisk the dressing ingredients. Pour dressing over cabbage mixture just before serving.

Not one sparrow is forgotten before God…do not fear…you are of more value than many sparrows.

Luke 12:7

Rice Salad (GF)

prep 10 min    cook 30 min    makes 4-6 serves

1½ cups brown rice (uncooked)

420g tinned corn kernels

½ chopped large red capsicum 

3 chopped eschallots stems 

2 tablespoons sesame seeds

¼ - ½ teaspoon garlic powder

½ teaspoon onion powder

½ cup pistachios

1 – 1½  teaspoons Braggs Liquid Aminos

¼ cup sesame oil


Place rice in a large saucepan of salted boiling water. Boil rice for approx. 30 minutes until it is chewy careful not to overcook! Leave rice to cool.Then mix all ingredients together well.



This is our God, we have waited for Him, and He will save us.
Isaiah 25:9

Salad Dressing (GF)

¼ cup lemon juice

1 tablespoon (more if needed) honey/pure maple syrup

½ cup oil

½ teaspoon salt

¼ teaspoon tumeric

½ - 1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon fresh or refrigerated basil

                          

Place all ingredients into blender (except honey) and blend. While blending, slowly add the honey so it dissolves well and this will stop it from settling on the bottom of the blender.

Note:     This dressing is great over veges too!  Can be stored in a container in fridge.

Vinegar = “Salads prepared with oil and vinegar – fermentation takes place in the stomach, and the food does not digest, but decays or putrefies; as a consequence, the blood is not nourished, but becomes filled with impurities, and liver and kidney difficulties appear.” Counsels on Diet & Foods (EGW) p. 345

All your children will be taught by the Lord, and great shall be the peace of your children.
Isaiah 54:13

Maple Spinach Salad (GF)

200-300g baby spinach

1 medium red capsicum cut in strips

½ red onion cut in thin ½ rings

1 chopped carrot 

1 ½ cups chopped roasted walnuts 

dressing

¼ cup lemon juice

¼ cup pure maple syrup

½ cup oil

½ teaspoon salt

¼ teaspoon tumeric

1-2 garlic cloves

1 teaspoon onion powder

                          

Place all dressing ingredients into blender and blend until smooth. Place walnuts on greased baking tray at 180ºC and bake until nearly burnt. Mix all salad ingredients together, including walnuts and pour dressing over. Mix again.



He has borne our griefs and carried our sorrows.
Isaiah 53:4

Mushroom Salad (GF)

prep xxx    cook xxx   serves xxx

20 whole baby mushrooms

1/3 cup red onion cut in rings

garlic powder to taste

salt to taste

2 teaspoon fresh basil

2 tablespoon lemon juice

2 teaspoon honey

1 teaspoon sesame seeds

1½ cups roughly chopped baby spinach 

½ cup sundried tomatoes (marinated in oil not vinegar)

½ cup chopped cherry tomatoes chopped

kalamata olives (optional)

Slightly simmer mushrooms in oiled pan for 1 minute. Take off heat and add remaining ingredients and mix well. Best left to sit over night if possible to marinate in juice.

Do not be conformed to this world.  Romans 12:2

Tabouli (GF)

prep xxx    cook xxx   serves xxx

1 cup quinoa

2 cups water

1 bunch parsley

½ teaspoon salt

2-4 tablespoons olive oil

2 tablespoon lemon juice

½ - 1 teaspoon garlic powder

½ - 1 teaspoon onion powder

1 teaspoon dried or fresh mint to taste

2 chopped tomatoes

Cook quinoa in water until water is absorbed. Process parsley until finely chopped. Mix all ingredients together.

A merry heart does good like medicine. Proverbs 17:22

Caesar Salad with Dressing (GF)

prep xxx    cook xxx   serves xxx


½ - 1 cos lettuce roughly torn

1 quantity of crispy mock chicken

3 slices of wholegrain bread cut into cubes

½ - 1 quantity of creamy mayonnaise dressing

Fry the bread cubes in a oiled pan to form croutons. Add prepared crispy mock chicken and croutons to lettuce. Mix well and pour creamy mayonnaise dressing on top. Slightly mix together.

Before honour is humility. Proverbs 18:12