Za’atar WORDS VICKI TAYLOR – Queen of Spice
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a’atar is a Middle Eastern blend of herbs and spices. The predominant herb is Thyme, a favourite of mine, and along with sumac, sesame seeds and salt, makes for a very robust blend. Sumac gives it a tangy lemony taste. Za’atar is used as a condiment. It can be used to flavour breads like flat-bread, either by adding into the dough before baking or simply sprinkling on top of bread that has been brushed with olive oil and lightly grilled until nice and toasty. Za’atar can also be used like a dukkha. Dip bread in good quality olive oil then dip into the Za’atar dip mix and enjoy. It’s a summer thing! For those warmer evenings roast a chicken using this aromatic blend by rubbing it (smothering it!) under the skin. YUM! redhotchillipepper.com.au
Poha RECIPE JAY MULDER – Eumundi Medicine Man
THIS IS A LIGHT, DELICIOUS, QUICK AND EASY MEAL. A BREAKFAST FAVOURITE WHICH CAN BE ENJOYED ANY TIME OF DAY. TRADITIONALLY A SAVOURY PREPARATION ALTHOUGH A SWEET VERSION CAN ALSO BE ADAPTED. Ingredients: 2 cups of brown rice flakes 3 potatoes (diced small) 1 cup of peas 1 heaped tbsp ghee 2 tsp black mustard seeds 2 tsp cumin seeds 8 curry leaves 1 tsp hing Salt to taste 1 juicy lemon cut into wedges ½ bunch fresh coriander
Method: Dice potato into small pieces and steam until cooked. Put brown rice flakes into a sieve and place under running water until rehydrated, approximately one minute, then set aside. In a non stick pan warm up the ghee over a medium heat. Once warm add black mustard seeds and allow them to pop, follow by adding cumin seeds and curry leaves stir gently. Add hing then the steamed diced potato. Mix potato through the infused ghee then add the peas and brown rice flakes. Once all combined add salt and garnish with fresh coriander leaves and a wedge of lemon. eumundimedicineman.com.au
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Holistic Bliss | DECEMBER 2013 - JANUARY 2014 |
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11/21/2013 6:49:44 PM