tomato

This recipe makes a delightful soup or pasta sauce.The addition of prawns makes a delicious meal of it. Cook the sauce now and freeze it for winter to get a hit of summer sweetness when you are all rugged up.

Check out the size of these locally grown tomatoes, the sweetest you can get. If your tomatoes aren’t sweet a teaspoon of sugar in your pot will fix them up.

Ingredients

1 1/2 kgs Peeled Tomatoes chopped or canned

I fennel bulb sliced

4 cloves garlic, roughly chopped

small brown onion or whites of 4 shallots/scallions

10 saffron strands in 1/2 cup warm water

glass white wine

2 -3 Tablespoons Cream

Olive Oil

salt (chilli salt optional)

Fry off Fennel, Onion and garlic, then add wine.

Method

1. Sweat onion, fennel and garlic in a little olive oil.

2. Add wine and simmer for 5mins.

3. Add Tomatoes, saffron water and salt. Simmer for 10-15 mins depending on how watery your tomatoes are. Wait till sauce/soup thickens a little.

4. Remove from heat and ver carefully ladle into blender/food processor, wizz till smooth. Cream can be added now if serving as a tomato soup.

5. Or fry off 250g shelled raw prawns with a little more garlic, until they just change colour. Add tomato mixture and simmer for two minutes. Add cream and stir.

6. Serve as soup or over pasta. Garnish with the inner leaves of the fennel stalk.

Namaste Liz

In Australia, we may have got our taste for tabouli from the late night kebab shop after a night on the tiles, but its favour endures way past our extended adolescence.
The trick is to do all the chopping and then fridge it till your ready to eat and dress at the last minute.
This is a beautiful salad to eat with falafel (chickpea fritters) or grilled fish and meats, maybe with a little tahini sauce. Its so good for you with all the parsley and mint but the quinoa pumps up the nutrients with its complete amino acid profile.
Play around with the ingredient ratios, they are approximate and made to my taste. Enjoy getting it right for you.

Quinoa Tabouli

Ingredients

2 cups finely chopped parsley
1 cup finely chopped mint
1 cup spring onions finely sliced
1 cup tomatoes, seeds removed and finely diced
1 cup cooked quinoa, you cook it like rice with the absorption method. Boil two cups of water,add thrice rinsed quinoa, simmer on low for 10mins ,rinse again under cold water.Drain.Makes more than you need for this recipe, use leftovers in soup, patties or as a as rice substitute.
S&P
1 teaspoon of ground cumin
Drizzle of Olive oil and juice of half a lemon juice
Method

Combine and serve!

Make a tahini sauce for spooning over meat/falafel by mixing 1 tablespoon of lemon juice with one teaspoon of tahini in a small bowl with the back of a spoon, add salt and grated garlic if you wish. Thin with a few drops of water to your liking. mmmmmm
And before you ask can Yogis eat meat? Yes they can! Vegetarianism is a personal choice.
Namaste Liz

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Liz Thomas Yoga

It's YOUR Yoga Babe!

Cream Of Tomato and Fennel Soup ( or Sauce )

Quinoa Tabouli made gluten free and turned superfood