SERVES: 1 LOAF / 12 SLICES / 12 MUFFINS

INGREDIENTS

• 2 cups white or whole wheat flour
• 1 1/3 cups coconut sugar
• 3 tsp Lion’s Mane mushroom powder
• 2 tsp cinnamon
• 1 tsp ginger
• 1 tsp bicarb soda Aluminium free, if possible
• 1/2 tsp baking powder Aluminium free, if possible
• 1/2 tsp sea salt
• 1/4 cup coconut or olive oil
• 1 1/2 tablespoon apple cider vinegar
• 1 cup unsweetened applesauce
• 1/4 cup milk or juice
• 1/2 cup raisins/sultanas
• 1/2 cup walnuts (optional)

INSTRUCTIONS

1. Preheat oven to 180°C (350°F). Grease a loaf pan and line it with parchment paper and set aside.
2. In a large bowl, add your flour, sugar, mushroom powder, cinnamon, ginger, bicarb soda, baking powder and salt, and mix well.
3. In a separate bowl, whisk together your oil, apple cider vinegar, applesauce and milk/juice until combined.
4. Add the wet mix into your dry ingredients and gently mix until just combined. Fold through your raisins/nuts of choice.
5. Transfer to the loaf pan and bake for 50-60 minutes, or until a wooden skewer comes out just clean.
6. Remove from the oven and allow to cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely.

NOTES

Muffins: Grease and line a 12-hole muffin pan. Bake for 18-20 minutes, or until golden on top and a wooden skewer comes out clean.

Let muffins cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely.

Store: Leftover apple loaf can be stored at room temperature, in an air-tight container, for up to 1 week. To keep longer, store in the fridge.

Freeze: This bread is very freezer friendly! Store leftover slices by covering them in parchment paper and keeping them in an air-tight container (or ziplock bags) for up to 6 months.

Serving suggestions: This bread is perfect served fresh, but also delicious when toasted and topped with your choice of butter for a sweet/salty hit, or with roasted almond butter and fresh berries for a more indulgent meal!

CLICK HERE FOR PRINTABLE RECIPE WITH NOTES!

Have you ever heard of the old wives tale that chicken soup has healing properties? Well lets look at why.

Chicken soup is full of nutrients such as vitamins Bs, C, D, E, K, carnosine, antioxidants, protein, amino acids, and minerals such as calcium, magnesium, potassium and sodium. This bowl of warm, nourishing food offers so many healing effects for the winter cold and flu!

In times of illness it is important to stay hydrated and chicken soup has all the minerals for that. The protein, Vit Bs, C,D and E all encourage a boost in the immune system with carnosine, an amino acid, helping to fight the early stages of colds and flus. The anti-oxidants of Vitamin C, K and minerals help to fight viruses. It has anti-inflammatory properties to heal the inflammation effect of increasing nasal and airway congestion by repairing and calming the mucus lining. Lastly it is the ultimate in warm winter comfort food as chicken is high in tryptophan which helps with the production of serotonin, the happy hormone!

So try Lucy’s recipe below, you can buy her chicken and get your veggies from the market, or if you want to, stock up on this medicine food in case the dreaded lurgy knocks at your door, Lucy has her yummy chicken broth for sale.

Chinese Chicken Sweet Corn Soup

INGREDIENTS

1 pasture raised chicken breast fillet skin on

1L Chicken broth

1 splash sesame oil

1/2 tsp ground ginger

1 chicken stock cube

375g canned creamed corn

2 tbs cornflour

2 eggs

2 spring onions chopped *optional

METHOD

Cover chicken fillet with water and simmer until cooked.

Remove chicken, cool and remove the skin. Discard skin but keep water.

Shred the chicken into long strips, but do not chop.

In a pot combine chicken stock, ginger powder, sesame oil, crumbled chicken stock cube and creamed sweetcorn.

Bring to the boil.

Add the shredded chicken and bring back to boil.

Mix cornflour with small amount of chicken water to form a thin paste. Drizzle into the soup, mixing thoroughly.

Mix in 1 or 2 eggs together with a dash of the chicken water, then drizzle it into the pot very slowly from about 15 cm above the pot.

Garnish with chopped spring onions or coriander and enjoy!

Autumn colours, food and phytonutrients!

Nature has a funny way of letting us know she has our back. This time of the year we are experiencing the hues of red, orange, brown and yellow. We typically associate this to the season of autumn and when we look at our vegetables we are seeing the end of the tomatoes, red capsicums, pumpkins, sweet potatoes and carrots. The magic ingredients in our vegetables are phytonutrients and these are the plant chemicals that are anti-oxidants, anti-inflammatory, immune enhancers and hormone regulators. As vegetables are so high in fibre they are good for heart health and blood/sugar regulation. So when our mums and dads said “eat your vegetables they are good for you” they were 100% right.

Let’s look at the medicine cupboard of our autumn vegetables.

Autumn vegetables are high in the phytochemicals, zeaxanthin, lutein, lycopene, and beta-carotene. These nutrients enhance the immune system getting ready to brave the cooler months and all the environmental factors that can impact on our health. Pumpkins are plenty this time of year and they are rich in Vitamin A and beta-carotene which is great for skin, eye, mucous membrane, immune and liver health. As well as high in antioxidants such as vitamin C and E as well as containing iron, folate and potassium for heart health.

Have you ever thought about why pumpkin soup makes you feel so good? It’s because they are a good source of the amino acids tryptophan, phenylalanine and tyrosine which help to produce serotonin, one of our happy hormones. So go buy one of Ruth’s yummy chemical free pumpkins and cook her recipe suggestion and know that mother nature has your back this autumn.

Hearty Pumpkin Soup

INGREDIENTS

1.2 kg / 2.4 lb pumpkin (any type)

1 brown onion, sliced

2 garlic cloves , peeled whole

3 cups (750ml) vegetable or chicken broth/stock

1 cup (250 ml) water

Salt and pepper

1/2 – 3/4 cup (125 – 185 ml) cream (For a plant-based option use coconut cream)

METHOD

Cut the skin off and scrape seeds out of the pumpkin. Cut into slices then into 4cm / 1.5″ chunks.

Place the pumpkin, onion, garlic, broth and water in a pot – liquid won’t quite cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender – about 10 minutes.

Remove from heat and use a stick blender to blend until smooth. You can also let cool and used a standing blender.

Season to taste with salt and pepper, stir through cream (never boil soup after adding cream, cream will split).

Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!

TIP! IF YOU HAVE TIME, BAKE THE PUMPKIN, GARLIC AND ONION TOGETHER BEFOREHAND TO GIVE THE SOUP EXTRA FLAVOR

Pizza is undoubtedly a classic and delicious dish. It’s easy to throw together at home or easy to order from your local takeout. Unfortunately, the easy options are not always the healthiest! Fortunately it’s actually really simple to combine easy and heathy into one delicious, guilt-free meal.

Tara from Primal Alternative By Tara shows you how in this recipe using produce from all around the market!

Ingredients:

1 x Primal Alternative By Tara Pizza Base (regular or low carb option)

3 x Mushrooms or fungi of choice coarsely chopped (from Rustic Epicurean, I love their mixed fungi!)

2 tsp mushroom pate (from Rustic Epicurean)

5-6 pitted olives sliced (from Bald Hills Olive Grove)

3 Sprigs of rocket coarsely chopped (from Dogan Farm)

Red onion sliced thinly (from Dogan Farm)

1-2 Tbsp passata

Mozzarella cheese (I like a local Adelaide mozzarella from La Casa Del Formaggio sold in Foodland)

Left over chicken shredded (from Lowan Park Produce) – optional but is great for those wanting to add a bit of extra nourishment.

Method:

Place pizza base on a lined oven tray.

Spread with passata and mozzarella.

Dot the mushroom pate over the pizza and then spread the loosely chopped mushrooms/fungi, olives and red onion over the top.

Add chicken if using.

Bake in a 180C oven for approx. 10-15 mins or until base and toppings are cooked through to your liking.

Once out of the oven top with fresh rocket, serve and enjoy.

In mid to late Autumn, honey bees prepare for ‘over Wintering’, a more restful phase in the rhythm of their annual cycle of hard work. To celebrate the cooler weather, Kathryn from As Sweet as Honey has put together a delicious Apple, Pecan and Honey cake recipe so you too can prepare for Winter. Not only is it full of gorgeous Autumn flavours but it can be made complete gluten free. Pick up some organic honey and give it a try this week!

INGREDIENTS:

Olive oil spray

DRY INGREDIENTS

• 1 1/4 cups gluten-free flour mix & 1/4 teaspoon xanthan gum or same amount of your favourite baking flour
• 1 cup almond flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon dried ginger

WET INGREDIENTS

• 4 tablespoons butter or coconut oil if Dairy Free, softened
• 1/2 cup honey
• 1/4 cup unsweetened natural applesauce
• 1 1/2 teaspoons pure vanilla extract
• 2 large eggs
• 1/3 cup rolled oats (or Gluten Free oats)
• 4 cups chopped apples (about 3 large)
• 1/3 cup chopped pecans (optional)

TOPPING

1 tablespoon coconut palm sugar or brown sugar mixed with 1/2 teaspoon cinnamon

INSTRUCTIONS

• Preheat oven to 180 degrees C. Lightly coat a 9 x 11-inch baking dish with olive oil spray.
• In a medium bowl, sift together all dry ingredients. Set aside.
• In bowl of electric mixer, cream butter. On medium-high speed, beat in honey, applesauce and vanilla. Beat in eggs. Scrape down sides of bowl as needed.
• On low speed, blend in dry ingredients until just combined.
• By hand, stir in oats, apples and chopped pecans. (if using)
• Transfer batter to prepared pan; sprinkle with topping.
• Bake for about 30 minutes or until a toothpick inserted into centre comes out clean and top springs back when pressed with your finger.
• Allow to cool on a rack for 15 minutes before cutting. Serve warm or room temperature, with yoghurt or cream.

Sometimes it can be hard to know what to serve the vegan in your life (we all have at least one). This recipe come to you from one of our longest serving members, Anama Morriss from Bald Hills Olive Grove. Not only is it hearty, healthy and full of great nutrition, but it is also 100% vegan! Grab your lentils and olive oil from Anama, your veggies from Dogans and get set for a plant-based meal you’ll want to add to your regular repertoire!

From a customer’s recipe book

INGREDIENTS:

1 ½ cups (275 g) Bald Hills Olive Grove whole red lentils

1 large onion, roughly chopped

1 cup (110g) carrot. Grated

1 cup tomato passata

¾ cup(40g) semi-sun-dried tomatoes roughly chopped, keep 6 for garnish

½ cup (65g) pepitas, roughly chopped

2 tbl Bald Hills Olive Grove extra virgin olive oil

3 tbl (130 ml) water

2/3 cup flour

1 tbl nutritional yeast

Salt & Pepper

METHOD:

Rinse the lentils, place in a large pot, cover with water and bring to the boil. Reduce to low and simmer for about 30 minutes until tender. Drain and Cool

Preheat the oven to 180 degrees Celsius and line a large loaf tin with baking paper.

Heat the oil in a large frypan over medium heat. Fry onion for 5 minutes until softened. Add the lentils and carrots and fry for 3 more minutes. Pour in the passata, tomatoes and pepitas, and bring to the boil. Reduce to low and cook for 5 minutes. Remove to a large mixing bowl.

Mix together the flaxseed and water until thickened. Add to the mixing bowl with remaining ingredients and mix everything together through until thoroughly combined. Season to taste.

Pour into the loaf tin and bake for 45 minutes or until a skewer inserted in the middle comes out clean.

Serve hot garnished with reserved semi-sun-dried tomatoes.

With the winter nights still cold, it’s nice to indulge in a bit of comfort food every now and then. So, why not make it extra luxurious by using some of the best and freshest ingredients around! This week we have a fantastic carbonara recipe from our friends at Riverside Farm. One of their favourites, it uses both their pasta and their eggs. Check it out below and make sure to stock up on all the ingredients this Saturday!

INGREDIENTS

• 100g pancetta
• 50g pecorino cheese
• 50g parmesan
• 3 large Riverside Farm eggs
• 350g Riverside Farm Natural Egg Pasta
• 2 plump garlic cloves, peeled and left whole
• 50g unsalted butter
• Sea salt and freshly ground black pepper

METHOD:

1. Put a large saucepan of water on to boil.
2. Finely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.
3. Beat the 3 large riverside farm eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.
4. Add 1 tsp salt to the boiling water, add 350g Riverside Farm pasta and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).
5. Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.
6. While the pasta is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.
7. Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.
8. Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don’t worry if a little water drops in the pan as well (you want this to happen) and don’t throw the pasta water away yet.
9. Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.
10. Take the pan of pasta and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the pasta so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated.
11. Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don’t want it wet, just moist. Season with a little salt, if needed.
12. Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.

Have you ever wondered what to do with Nettles? They can appear in our yards and on our produce tables at markets during winter but market goers maybe confused what to do with them. Firstly, nettles are a tonic for our energy systems and who during winter doesn’t need some support in getting out of bed and facing the winter cold. They are high in calcium, magnesium and iron, Vit A, Vit C, beta carotene and contains quercetin and Kaempferol flavonoids. They have anti inflammatory properties that are good for allergies, skin issues and stimulate T-cells for the immune system, they are also good for heart health, kidney, urinary and prostate health and lastly they support gut function by maintaining healthy gut flora. Now you know about all that goodness in the nettle plant, here is what you could do with them.

NETTLE AND POTATO SOUP

1. I large bunch of Nettles
2. 1 leek
3. 5-6 large white skinned potato
4. Cream (optional)
5. Salt & Pepper seasoning
6. 2 cups of vegie stock.
7. Olive oil

Take the nettles and blanche in a pot of boiling water for 5 secs. Finely chop the nettles and place aside. Slice the leek and cook in olive oil until clear, add the nettle, peeled and diced white potatoes. and let sauté together. Add vegie stock, salt and pepper seasoning and let simmer together until potatoes are tender. Puree until smooth and add a dash of cream for that extra creamy texture. Heaven and health in a nourishing winter bowl of soup.