(Serves 6-8)paprika-chicken-with-creamy-paprika-sauce

Although this is a Thermomix Recipe there is a non Thermomix version at the bottom.

Ingredients:
Rice
900g water
380g basmati rice

Veges (these are just suggestions, use what you have)
3 carrots, peeled and sliced thinly
200g green beans, topped and tailed
1-2 zucchini, thinly sliced
150g corn

Chicken
600-700g chicken breast fillets, sliced in 2cm thick pieces
smoked paprika powder (approx 1 tsp)
herb salt (eg. Herbamare)
garlic powder (approx 1/2 tsp)
1 Tbsp butter or ghee (optional)

Sauce
60g raw cashews
60g water
2 tsp chicken or vegetable stock paste
1 tsp smoked paprika powder

Method:

Pour water into mixing bowl.

Weigh rice into steaming basket and rinse well, then place basket inside mixing bowl.

Place chicken pieces onto Varoma tray and sprinkle with paprika, herb salt and garlic powder, and dot with butter or ghee if using.

Place Varoma into position with lid on.

Turn speed dial to speed 5 for a few seconds to wash the water through the rice. (That's my little trick to make sure the top of the rice cooks well and you don't end up with crunchy bits.)

Begin cooking for 20 mins/Varoma/speed 2 while you cut up the veges, adding them to the dish as you go. (It takes about 10 minutes for the steam to really start filling the Varoma, so it's easy enough to get the veges cut up in that time.)

At the end of the cooking time, check that the chicken is cooked; add a couple more minutes if not.

Remove chicken, vegetables and rice to Thermoservers or serving dishes. (Or if you're having an
"I don't feel like doing heaps of dishes" night, just leave them in the Varoma and basket and set aside.)

Add all the sauce ingredients to the little bit of liquid left in the bowl. (There should only be about 3cm of water left as the rice has absorbed most of it.)

Blend 1 min/speed 9. Scrape down lid and sides of bowl with spatula and blend again if needed, until smooth. Season to taste.

Serve the rice onto plates, top with veges and chicken, and drizzle with sauce.

Easy peasy! :)

Variations:

Nut free version: I haven't tried this yet, but I think it would be simple to leave out the cashews and add a can of coconut cream instead, with the 2-3 tsp vege stock paste and 1 tsp paprika powder. Warm it up a bit, 1 min/90C/speed 4. Season to taste.

Non Thermomix version: Pour 100ml boiling water over the raw cashews and allow to soak (covered) while the meal cooks. Cook the rice in a rice cooker or on the stovetop. Cook the chicken and vegetables in two layers in a steamer, or in a large frypan with a lid, over med-low heat, until done. Blend the soaked cashews with soaking water and remaining sauce ingredients in a powerful blender until smooth and creamy. Season to taste. (Massel stock powder can be used instead of stock paste.)

FROM: http://quirkycooking.blogspot.com.au/search/label/dinners

Ingredientsquinoa-salad-recipe-with-butternut-squash-cabbage-and-apples
1 organic butternut pumpkin
1 bundle organic kale, chopped
1/4 head of purple or green organic cabbage, thinly slice
1/2 organic lemon, juiced
2 tbsp organic extra virgin olive oil
2 tbsp organic apple cider or other fruit vinegar
2 organic carrots, shredded
1 organic capsicum, diced
1 cup cooked organic quinoa
2-3 stems organic celery, chopped
1 organic apple (of your choice!), chopped
1/2 cup organic parsley, chopped
1/4 cup organic raw pumpkin or sunflower seeds
salt and black pepper to taste

Method
Steam the diced butternut squash until tender, but not mushy. Prepare the vegetables while the squash is steaming. Place the kale and cabbage into a large bowl. Pour the lemon juice, vinegar and olive oil into the bowl and gently massage the greens. Add the carrots, pepper, quinoa, celery, apple and parsley to the bowl, mixing evenly. Once the squash has cooled, season it with salt and pepper to taste and add it to the bowl. Sprinkle with optional pumpkin or sunflower seeds and serve with dressing of your choice on the side.

Serves 1raw-banana-cinnamon-chia-pudding

1 cup cashew milk (homemade recipe below)
1/4 cup chia seeds
tsp. maple syrup
1/4 tsp. cinnamon
/4 tsp. lucuma
1/4 tsp. vanilla essence
1/2 banana

Homemade Cashew Milk

Makes 4 cups
•1 cup cashews (soaked for six hours)
•1 Medjool date
•4 cups of water
•pinch of sea salt

1. Mix all of the ingredients for the cashew milk in a high speed blender for over a minute, until it's creamy and has a milk-like consistency (this will make up about four cups, and the leftovers can be kept in the fridge).

2. In a bowl, combine the cashew milk with everything except for the chia seeds and mix well. A whisk is perfect for this.

3. Add the chia seeds and whisk for a minute or so to make sure the seeds are spread evenly and aren't clumped up.

4. Let the mixture settle for a minute and whisk again. The pudding should start to thicken at this point.

5. Put into the refrigerator and let set for at least 30 minutes (sometimes, I will make this the night before to eat for breakfast the next day).

6. Slice up the banana and place over the top, sprinkle some cinnamon and voilà! Enjoy!

From: http://www.mindbodygreen.com/0-14806/make-ahead-breakfast-banana-chia-pudding.html

Serves 4chocolate-chia-pudding
For chia:
1/4 cup chia seeds (soaked in at least 1 cup water, for at least an hour or two)

I usually do this the night before I make the pudding.

Then this mixture (expanded chia seeds) can be added to the rest of the mix, below.

For pudding mix:
2 cups coconut milk (or rice, almond, hazelnut, whatever suits you)
2 medjool dates (pitted)
1/8 cup flaxseed meal
1/3 cup sliced almonds for garnish
4 tbsp cacao powder (add to taste, if you like your pudding strong, try 6 tbsp)
2 tbsp raw honey
1 tbsp cinnamon

Combine chia seeds and nut milk in a bowl.

Whisk together and refrigerate for two hours.

Whisk once more when you take the mixture out of the fridge.

In a food processor, combine the dates, flaxseed meal, cacao, honey, and cinnamon. Pour in the chia/ nut milk mixture and blend together. Add some sliced almonds to top the pudding off.

If you're feeling fruity, add in a cup of your favourite fruit. Strawberries pair great with the bitter cacao.

From: http://www.mindbodygreen.com/0-10662/iron-rich-chocolate-chia-pudding-recipe-for-women-athletes.html

  • 1 cup chia seeds (white or black)nbb-coconut-blueberry-chia-pudding
  • 1 cup full fat coconut milk (add more water if you need extra liquid)
  • 2 tsp vanilla bean or extract
  • 1-2 tbsp honey or maple syrup
  • 3 tbsp shredded coconut
  • pinch of salt to taste

Use a large glass jar to store your breakfast in or separate the mixture into smaller "to-go" jars that people can grab and go with. You'll want to combine your ingredients in a larger bowl to start and let sit with the liquid for at least 5-10 minutes until the chia seeds have absorbed the liquid and begun to expand. You'll be able to tell if you need to add more liquid if the mixture gets extremely dry and difficult to move around with a spoon. Once the mixture is finished, store for up to 4 days in the fridge without fruit, 3 with fruit. You can add a different fresh fruit topping each morning or go without

From: http://www.youngandraw.com/the-night-before-breakfast-idea-coconut-blueberry-chia-pudding/

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