Spring Vegetable Pasta with Ricotta


375 gr. bowtie pasta
2 c. chopped asparagus or small broccoli florets
½ c. frozen baby peas
100 gr. snow peas, halved diagonally
25 gr. butter
2 yellow squash, thinly sliced
2 garlic cloves, thinly sliced
1 lemon, zested and juiced
½ c. basil leaves
125 gr. fresh firm ricotta, crumbled
2 tbsp. toasted pine nuts

Cook the pasta until al dente, adding the asparagus or broccoli, baby peas and snow peas in the last 2 minutes of cooking.  Drain, reserving ⅓ c. of the cooking liquid.  Return the pasta mixture to the pan.

Meanwhile, heat the butter in a large frying pan over medium-high heat.  Cook and stir the squash and garlic until golden, about 2 minutes.

Add the lemon zest, lemon juice, basil, squash mixture, reserved cooking liquid, and half the ricotta to the pasta mixture; toss gently till combined.  Divide among serving bowls and sprinkle with pine nuts and the remaining ricotta.

 

 

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Chocolate Mousse


From The Healthy Chef website, courtesy of Shaylee.

½ c. organic  maple syrup
2 large ripe avocados
1 tsp. vanilla paste or extract
½ c. raw cacao

Put the maple syrup into a high speed blender, then add the avocado, vanilla, and cacao, in that order.  Blend for about 30 seconds until smooth and creamy.  Add a splash of water or coconut milk to make a lighter mousse.

Spoon into a bowl and allow to set in the fridge.  The mousse is delicious by itself, or use as a topping for cakes and cupcakes (add 2 tbsp. melted coconut oil to firm it up).

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Witch Hazel and Cider Vinegar Astringent


This formula is from Jess’s friend Britt Pruess, from her blog Little Bits by Brit; it works really well!

3 parts witch hazel
1 part apple cider vinegar
Few drops essential oil of your choice – lavender, tea tree, etc. (optional)

Combine ingredients in a glass spray bottle; glass is necessary to avoid having plastic particles break down and combine with the astringent.  Let the bottle sit for a few days to ensure that all the ingredients are fully melded.

To use, simply spray on your face and wipe away with a clean cotton round.

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Elderflower Cooler


Something nice to try on a hot day, from Master Chef Australia:

Ice
30 ml gin (Tanqueray)
20 ml (1 tbsp.) elderflower cordial
3 mint sprigs
2 cucumber slices, sliced very thin
Soda water

Fill a tall glass with ice, and add gin.  Add cordial, mint sprigs, and cucumber slices.  Top off with soda water.

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Calming Oil Blend


Recipe from Cindy for a calming oil blend; combine the following oils, then mix one part with four parts of a carrier oil such as almond oil:

Mandarin
Cedarwood
Bergamot
Clary Sage
Lavandan Super
Vetiver
Ylang Ylang
Wintergreen

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Fresh Tomato Sauce


From Marco Pierre White, via Master Chef Australia.

olive oil
2 onions, peeled and grated
3 cloves garlic, peeled and grated
600 g. cherry tomatoes, sliced in half
2 bottles passata
2 cubes chicken bouillon
3 sprigs thyme
1 bay leaf
2 sprigs oregano

Drizzle olive oil in a pan and set over medium heat.  Add onions and garlic and cook until soft but no colour.  Add cherry tomato halves and cook until broken down and juices are released.  Add passata sauce, rinsing out bottles with 1 c. water and adding to the pan.  Add chicken bouillon cubes, thyme and bay leaf and allow to simmer gently until thickened and reduced, about 40 minutes.  Remove from heat and pass through a sieve.  Sauce freezes well if not used immediately.

For an easy pasta recipe, add cherry tomato halves and red chili flakes to the tomato sauce, add chopped basil and serve over pasta; top with fresh parmesan cheese.

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Whole Wheat Bread


Super easy, super tasty loaf.

Pre-ferment:

¼ tsp. active dry yeast
105 g. / ¾ c. whole wheat flour
½ c. cool (60°F / 15°C) water

Mix the ingredients together, should take about 30 seconds or so and have the consistency of a thick pancake batter.  Cover the bowl tightly with plastic wrap, and put it in a cool place (65°F / 18°C is good) for 12 to 14 hours; overnight is good.  If the temperature is warmer, shorten the time to 8-10 hours.

After the fermenting time, there should be a bunch of bubbles on top, it should be giving off a pleasant acidic / yeasty / alcohol aroma and be about doubled in size.  If not, leave it for a few hours more.

Bread mixing:

Mix the following into the pre-ferment by hand:

1 c. lukewarm water
375 g. / 2½ c. bread flour
2 tsp. fine grind sea salt

If there is any dry flour left, add 1-2 tbsp of water to combine; if too wet, add 1-2 tbsp of flour.  Cover the bowl tightly with plastic wrap, and leave for 3-4 hours, till at least doubled in size.  Then place the covered dough in the refrigerator for at least 3 hours, or up to a week.

Oil or spray a loaf pan, then sprinkle 1-2 tbsp plain flour onto a work surface.  Sprinkle plain flour onto the top of the dough, and tip it out onto the floured surface.  Sprinkle a bit more flour on top, to keep the dough from sticking.  Using your hands, flatten the dough into a circle; then fold in one side then the other, and then roll into a log.  Place it in the oiled pan with the smooth side up, and lightly oil the top of the loaf.  Tent aluminium foil over the pan, leaving enough space for the loaf to rise.  Leave the loaf to rise at room temperature from 4-6 hours, or in the refrigerator for 6-24 hours.

Preheat the oven to 475°F / 240°C for at least 20 minutes.  Place the tented loaf pan on the middle oven rack, and bake for 20 minutes.  Remove the foil tent and bake for another 20 minutes.  If the top of the loaf is dark, take it out after the 40 minutes; if it is too light, bake for another 7-8 minutes.  Let cool completely before slicing.

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