http://www.naturalange.co.nz/default,23,news.sm Recent news from Natural Ange en-us Copyright © 2012 Natural Ange http://www.naturalange.co.nz/default,321,recipes-thai_beef_salad.sm Asian dressing : crush 3 cloves of NZ garlic, add 2 tsp sugar, 1/4 cup of lime juice, 1 tsp sesame oil, 2 tbsp fish sauce, 1 tbsp tamari /soy sauce, 1 large red chilli sliced, 2 tbsp rice wine vinegar, 1 tsp of Hoisin sauce mix the dressing and set aside Build a large salad on each plate, use a nice crunchy buttercrunch or iceberg lettuce, carrots cut into julienne sticks. You can use any steak you wish, but scotch or sirloin are fantastic. Slice into thin strips, heat a plain oil, (grape seed is good) in your fry pan, then quickly saute your steak strips. Place on top of salad mix. Pour generous amounts of dressing all over decorate with 1/2 a lime or lemon which is squeezed over salad. Salt and pepper to taste... close your eyes and pretend your in Thailand.]]> Mon, 05 Dec 2011 10:43:00 +1300 http://www.naturalange.co.nz/default,320,recipes-braised_beef_pasta_sauce.sm From your butcher buy 3 or 4 pieces of beef shin. I love to cook with bones as it provides lots of minerals – rich in calcium, iron, zinc etc. Many cultures cook with bones for this very reason. In a large pot pour in 1/2 cup of Uncle Greg's extra virgin organic olive oil, available from Salumeria Fontana, Harding Road, Hoteo North, Wellsford. On a medium heat saute one large diced onion, 1 cup of chopped celery, 1 cup of chopped carrot, 2 cloves of NZ garlic 2 bay leaves. Add beef shins and brown both sides pour in a bottle of cheap red or white wine, a cup of water, salt and pepper to taste. Put the lid on and turn down low. – Slow food After after an hour or so, add a handful of finely chopped parsley, a sprig of rosemary, and fresh oregano. Put the lid back on... Slow food the longer this one cooks the better and the trick is to turn it off after 1 1/2 hours and let it cool scrape the marrow out of the bones and remove the meat. Set the meat aside, as this is eaten last with mustard and a salad. Reheat the sauce and pour over your favorite pasta. Pour a little olive oil on top with parmesan cheese and bon-appetito! Freeze portions if you have any leftover. It comes in handy if your late home!]]> Fri, 02 Dec 2011 11:51:00 +1300 http://www.naturalange.co.nz/default,319,the_perfect_no_carb_or_coffee_lunch.sm BIG SALAD AND PALM SIZED PROTEIN Don't let yourself get to the point of having to rush out of work and buy another over priced sandwich and unnecessary coffee this lunch time . Food bag to work to last the week A large bag of salad mix and a balsamic dressing add to this: A can of 'Oscar' Sardines or red salmon or 2 boiled eggs Some corn thins and mayonaise, An apple/ fruit and a nice cup of green tea. A decent hit of protein will carry you through the afternoon and offset the 4pm blues!]]> Fri, 02 Dec 2011 11:36:00 +1300 http://www.naturalange.co.nz/default,318,recipes-brown_rice_salad.sm BROWN RICE SALAD Let the rice cool, then place in a bowl. Add handfuls of chopped red pepper, sunflower seeds, chopped parsley and currants. Add soy sauce and some oil until it looks and tastes good. Other options Sliced mushrooms, cashews, chopped rocket, olives, carrots, parsley, tomato and anything else you know will go down ! Some of these options then require a balsamic dressing rather than soy sauce. Balsamic Dressing 2/3 olive oil 1/3 balsamic vinegar garlic salt sugar and fresh ground pepper mix]]> Fri, 02 Dec 2011 11:12:00 +1300 http://www.naturalange.co.nz/default,317,recipes-brocolli_salad.sm In a large bowl mix the following ingredients: -Blanched brocolli – Plunge Broccoli into salted boiling water for 1 minute remove and cool drain -Finely dice some red onion and spring onion. -Crumbled dry Feta -Olives -Toasted walnuts -Diced red pepper and/or mild peppadew Pour over olive oil and balsamic vinegar, salt and pepper to taste. This salad keeps well, make a large amount as it makes a yummy lunch the next day.]]> Fri, 02 Dec 2011 11:01:00 +1300 http://www.naturalange.co.nz/default,316,recipes_carob_peppermint_balls.sm Carob peppermint balls (GF, DF, WF) These are great after a meal as they are light and the peppermint oil soothes the digestion. Ingredients: ½ cup honey ½ cup tahini, unhulled if possible 1 cup carob powder 2 teaspoons of cinnamon ½ cup ground almonds or pecan nuts 2 tablespoons of maple syrup 3-5 drops of peppermint oil Method: Over a low heat, warm the honey and stir in tahini and maple syrup. Then add the carob and cinnamon, peppermint oil, and lastly, the almonds. Roll into grape size balls. Roll the balls into a little extra carob powder to stop them sticking together. Put on a tray and refrigerate. This recipe will keep for up to two weeks.]]> Fri, 18 Nov 2011 14:22:00 +1300 http://www.naturalange.co.nz/default,315,recipes-cardamon_biscuits.sm Cardamon biscuits (WF, GF, DF) Here's a recipe for some very tasty gluten and dairy-free treats. Cardamon, according to Traditional Chinese Medicine, promotes circulation, aids digestion, alleviates chest congestion and is warming. Ingredients: 1 cup of raw cashews, blended into a fine meal ½ cup coconut oil 3 tbsp honey 1 tsp vanilla extract ½ tsp lemon zest 1 cup brown rice flour 1 tablespoon of ground cardamom (or 50:50 cardamom:ginger) ½ cup icing sugar Method: Preheat oven to 180ºC. Beat coconut oil, honey, vanilla extract and lemon zest together until light and fluffy. Add flour and cardamom, stir well. Add cashew meal and mix well. Roll mixture into teaspoon size balls and place on lined baking tray. Bake for 30 minutes. Allow to cool for 5 minutes, then while still warm, roll each biscuit in icing sugar]]> Fri, 18 Nov 2011 14:16:00 +1300 http://www.naturalange.co.nz/default,314,recipes_beetroot_and_lentil_salad.sm Beetroot and lentil salad (WF, GF) This delicious summer salad can be served on its own for a light lunch, or on the side of a more substantial meal. Not only is it delicious, this salad is also high in antioxidants, fibre, potassium and folate. Ingredients: ¼ cup cold-pressed olive oil 1 red onion, finely chopped 3-6 garlic cloves (depending on the garlic flavour you desire), crushed 1 ½ cups dry lentils, pre-boiled in lightly salted water and drained (or 2 x 400g cans brown lentils, drained and rinsed) 800g beetroot, steamed and chopped into wedges 1-2 tablespoons red wine or balsamic vinegar Several good handfuls of baby rocket leaves 200g feta cheese Method: Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add onion. Cook for 2 minutes or until softened. Add garlic and saute gently. Turn off heat and add lentils and beetroot – mixing together while still warm. Whisk together remaining oil and vinegar, with salt and pepper to taste. Add to lentil-beetroot mix and toss to coat. Crumble feta and combine with rocket and lentil-beetroot mixture in a large serving bowl. Toss gently to combine. Serve and enjoy! Can be eaten warm or cold.]]> Fri, 18 Nov 2011 13:55:00 +1300 http://www.naturalange.co.nz/default,313,recipes-carrot_cake.sm Fri, 18 Nov 2011 13:51:00 +1300 http://www.naturalange.co.nz/default,312,recipes-date_and_fig_balls.sm Date and fig balls (GF, WF, DF) Ingredients: 1 cup desicated coconut 1/2 cup walnuts, chopped finely 1 cup dates 250gm dried figs 1 teaspoon lemon juice 1/2 teaspoon lemon rind Method: Mince figs and dates(de-stoned) in a food processor. Add coconut, lemon juice and rind roll into small balls ,roll in sesame seeds]]> Fri, 18 Nov 2011 13:45:00 +1300