Tag Archives: pine

Nutty breakfast “muesli”

Breakfast, , , , , , , , , , , , , , , ,

Nutty breakfast Muesli

Breakfast is the most important meal of the day, but not the easiest when you are trying to avoid processed food. We have become so conditioned to toast with spreads, or muesli with yoghurt that we hardly think of other options for breakfast.

While our Sago Porridge has become our standard breakfast, the one we make without thinking, it is really nice to have some variation, especially variation that can be made ahead of time and whipped up quickly before work. Because let’s face it, it isn’t as though we suddenly found a whole heap of extra time when we changed our lifestyle, but we did prioritize food and cooking our own meals over television time 🙂

This breakfast muesli was actually created by our son (6). He wanted to make breakfast for us, and started looking through the pantry for things to put in it. Together with Barry he pulled out all of these ingredients, and then with the help of Papa he put them together for our breakfast. It was really good, and worthy of including here. Enjoy!

Ingredients

  • 20g cashew nuts, chopped
  • 20g pinenuts, chopped
  • 20g blanched almonds, chopped
  • 20g shelled pistachios, chopped
  • 1 tsp coconut oil
  • 20g goji berries
  • 2 apples, chopped
  • 4 pitted dates, chopped
  • 1 dried fig, chopped
  • 1/2 tsp cinnamon
  • good squeeze of lemon juice
  • pinch of sea salt

Directions

  1. Toast the nuts in a frying pan together with 1 tsp of coconut oil until they are golden brown and crispy. Remove from the pan. Sprinkle with a pinch of sea salt. (Note: This can be made in larger quantities and stored in an airtight container to use later if you like.)
  2. Chop the apples into bite sized pieces. Place in a bowl. Sprinkle with cinnamon and toss to coat all of the apple pieces.
  3. Sprinkle over a squeeze of lemon juice. This will stop the apples from browning.
  4. Chop the dates and fig and add to the nuts.
  5. Stir the nuts mix through the fresh fruit and serve.
  6. it would also be nice to add some fresh blackberries, blueberries, or cranberries to the mix as a variation.

Music to go with it…
Listen on Spotify: Moke – Let it burn

Fried Spinach with Garlic and Pine Nuts

Dinner, , , , , , , , ,

Fried spinach with garlic and pine nuts

An easy to prepare side dish, that goes well with Lebanese Lamb burgers and sweet potato fries with aioli to create a meal. Pine nuts are available in most supermarkets these days, try the nuts aisle or a middle eastern goods section.

Ingredients

Directions

  1. First toast the pine nuts in 1 tsp of coconut oil with a good pinch of sea salt.
  2. When the pine nuts are ready, set them aside and wash the spinach.
  3. Transfer the spinach to a large pan and cook with the lid on for 10 minutes until done.
  4. Drain the spinach but do not squeeze it.
  5. Heat 3 tbsp of coconut oil in a large frying pan and fry the garlic until they turn brown.
  6. Discard the garlic
  7. Add the cooked spinach. Fry for about two minutes, transfer to a bowl and sprinkle with the toasted pine nuts.

Music to go with it…
Listen on Spotify: Woods – With light and love

Fig Salad with Grilled Salmon

Lunch and Light Meals, , , , , ,

Fig salad with grilled salmon

A super easy and quick lunch or light dinner this recipe brings out the flavours of the mediterranean with moorish figs and crisp toasted pine nuts. The addition of salmon fillets is an optional way to complete it for a full meal.

Ingredients

  • 1 bag of salad leaves
  • Olive oil
  • Balsamic vinegar
  • Sea salt
  • Black pepper
  • Handful of toasted pine nuts
  • 5 ripe figs, halved
  • 2 Salmon fillets
  • Coconut oil

Directions

  1. Wash the salad and place in a bowl.
  2. Add a splash of olive oil and a little balsamic vinegar and mix with the salad.
  3. Add the toasted pine nuts and a little sea salt.
  4. Cut the figs in half and dip the flat side in a little bowl of balsamic vinegar.
  5. Heat a little coconut oil in a frying pan and fry the figs for a couple of minutes flat side down.
  6. When the figs start to caramelise, take them out of the pan, cut the halves in 3 parts and add them to the salad.
  7. Season the salmon with sea salt and black pepper and fry skin side down first for a couple of minutes. When the fillets are halfway cooked, turn them over and cook the other side a little shorter than the skin side.
  8. Serve the salmon with the salad.

About Figs
Figs are the fruit of the ficus tree, which is part of the mulberry family (Moraceae). Figs have a unique, sweet taste and a soft, chewy texture. They are filled with slightly crunchy, edible seeds. Their natural sweetness meant that, before the days of refined sugars, they were often used as a sweetener.

Figs are native to the Middle East and Mediterranean and are one of the world’s oldest trees. The fig tree can be traced back to the earliest historical documents and features prominently in the Bible.

Music to go with it…
Listen on Spotify: St South – Slacks