Belinda Randell is a chef, educator and food coach who is kindly donating some of her recipes for our Red Tent clients. Her food is delicious. For more information about her work please go to www.theorganiccook.com.au if you would like to sample some of her yummy recipes click through to her blog.
Eggplant & Lamb Mince Moussaka – a great recipe to improve energy for mums
Super delicious protein bars for the hungry breast feeding mum and kids alike
Eggplant & Lamb Mince Moussaka
Ingredients
1kg lamb mince
2 medium sized eggplants sliced thinly
1 tablespoon zatar (middle eastern spice)
2 tablespoon olive oil (for basting eggplants)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon cinnamon
1 teaspoon sea salt
3 tablespoons sourdough breadcrumbs (Demeter brand)
½ packet goat’s fetta (Meredith dairy)
Method
Preheat the oven to 170 degrees.
Line a baking tray with paper.
Take the eggplants and baste either side with olive oil and bake for 20 minutes turning over half way and put on baking tray.
In a fry pan gently cook the lamb with cumin, coriander and cinnamon.
When the eggplant is done layer the lamb and eggplant in a baking dish and sprinkle with sourdough breadcrumbs and goats cheese and bake further for 15 minutes.
A little explanation…
This eggplant and lamb moussaka is a delicious, sweet dish, the cinnamon adds warmth and the cumin and coriander add a earthy flavour, the flavours are balanced out with a crunchy sourdough topping and goat’s cheese which adds some saltiness.
Cinnamon is a favourite spice of mine as it is gentle, sweet and beautiful with lamb, it is often used in persian and middle eastern cooking in savoury sweets, casseroles and also in pastries and sweets.
In Chinese Medicine cinnamon is considered sweet and warm, it eliminates chill and improves circulation to hands and feet.
As a new mum this recipe with nourish you and your new babe and the spices are gentle enough to add digestion and bring warmth and the babe will also share the nutritional benefits.
Super delicious protein bar for between meals for breast feeding mums and kids alike
It’s gluten and dairy free (vegan) and contains no refined sugar(s)
Ingredients
1/2 cup pepitas
1 cup pecans
1 cup raw almonds
1 cup coconut dessicated
1 cup quinoa flakes
2 cups buckwheat or brown rice cereal puffs
1/4 teaspoon fine sea salt (ravida sea salt italian brand)
1 cup brown rice syrup
1/4 cup pure maple syrup
3 tablespoons coconut oil
1/2 cup chia seeds
1 teaspoon pure vanilla essence
1 teaspoon cinnamon
1 teaspoon cardamon powder
Method
Put the pecans, almonds and pepitas (pumpkin seeds) in a dry fry pan and roast until crispy and aromatic (5-7 minutes)
Chop the nuts and pepitas roughly.
In a saucepan gently melt the coconut oil, brown rice syrup and maple syrup until warm.
In a bowl mix all the dry ingredients including the nuts, seeds spices, and pour over the warm coconut oil and brown rice syrup.
Stir well, and put into a square baking pan and put in the fridge for an hour or so.
Where to from here?
Discover how our acupuncture and Chinese medicine therapists can help you navigate the appropriate foods to eat for you and your growing bub in those first early months by clicking here, it will take you to our about us page.
If you prefer the western approach to your diet, you might like to talk to one of our naturopaths. You can find out more about them by clicking here.