SUMMER 2011
'Good Chef Bad Chef' - Series 4
Starts daily December 19 on Channel 10.
I've been in Melbourne for the past 6 weeks filming series 4 of 'Good Chef Bad Chef'. I think it may be the best one yet. Adrian and I are now used to each other, meaning he doesn't find tofu a waste of space and I (kind of) tolerate his excessive use of animal products and salt. And, we have so much fun filming this show.
I have done a lot more vego and vegan recipes this year. I'm very conscious of how much seafood is available that hasn't been sustainably caught. I love my new recipes, and raw food has got a big look in this season also.
Like most of my recipes this season, I have a Maple Nut 'Cheesecake' recipe in there that is vegan, vego, gluten free, dairy free, plus is it completely raw and so incredibly yummy. I've set it with psyllium husks and lecithin. I can't wait for you to try it, so I've included it at the bottom of this newsletter. A sneak peak into this seasons recipes.
Book - Eating For The Seasons
So many thanks to everyone for supporting me and this book. The first print has completely sold out, so if you're having trouble getting your hands on one, that's why. The new copies will be in the warehouse next week, so I hope in the shops the week after. As of today I have about 10 left in my on-line store if you're after one sooner than that.
Book - Janella's Wholefood Kitchen
My deadline to get this to my publisher is Xmas Eve. We will be shooting the pictures in January and it will hit the shelves October 2012. I'm very excited about this book. The sales of 'Seasons' confirms my belief that we are after yummy, healthy and easy recipes. You're going to love this next one.
Art Workshops with Marisa Purcell
My very talented sister has put together these classes. I think it's a stroke of genius, as she is the expert on oils, acrylics, brushes and all painting materials. So many materials are toxic, and not many artists or teachers educate us on how to lessen the damage to our own health and that of the planet. Check out her other classes also. She's an inspiring teacher.
Extract from 'Eating For The Seasons'
Spring is technically over, but the temperature naturally will vary from region to region. We’ll still want to be eating mostly cooked foods, albeit lightly cooked, and as it heats up we can start to introduce more raw and less cooked foods.
The object is to let our energy flow out. We want to expel the stored heat from winter from our body. Inducing sweat by eating spicy food will aid this. We want our cooking time to be shorter than in the cooler months with less water, oil and salt and over a high heat. Simple, quick, light food is recommended. It’s time to get outside and enjoy the sun, sea and other people.
The organs most sensitive now are the heart and small intestine, and the flavour associated with these organs is bitter. Bitter foods are said to put joy in our hearts. These include lettuce, watercress, endive, turnip, celery, asparagus, alfalfa, rye, oats, quinoa and amaranth.
The emotions stored in our heart and small intestine are joy, happiness and playfulness.
These organs also rule the tongue, blood vessels and face in general. Conditions we may experience are an irregular heart beat, wild dreams, a scattered mind, confused thoughts, speech problems, depression, insomnia, poor memory and circulation, very red or pale face.
As in spring, food preparation should be simple, so include foods like salads, sprouts especially mung and soy bean and alfalfa; fruit especially apples, watermelon, limes and lemon; cucumber; tofu; hot spices like fresh ginger, horseradish and black pepper to induce sweat. Use culinary herbs in your cooking and drink tea like chrysanthemum, mint and chamomile.
Avoid cold substances like iced drinks and ice cream as these foods are contracting, holding in sweat, toxins and heat. Also avoid heavy foods like too much meat, grains, seeds, dairy, oil and eggs as they will make you sluggish in summer.
Raw Maple Nut ‘Cheese’ Cake (GF, DF, VG, V)
Base
100g each of walnuts and Brazil nuts. Soaked overnight then drained
4 dates soaked for a few hours in 1½ cups of water, then drained. (Reserve liquid)
½ tsp nutmeg
Filling
3 cups cashews, soaked overnight
150ml real maple syrup
1 tbls psyllium husks
1 tbls lecithin granules
1 lemon, juiced
1 vanilla pod
2 lemons, zested
Pinch of sea salt
150mls coconut oil
Method – Place the ingredients for the base in a processor and blitz until smooth. Press into a 23cm spring-form tin.
Place the soaking liquid from the dates in a blender or processor then add the other ingredients. Blend until smooth then pour over the base. Chill until set, about an hour or so, or even better overnight. Top with a bit more lemon zest.
copyrightjanellapurcell2011
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Enjoy Summer. I know I will. I might see you at the Byron Farmers' Markets, The Queen Victoria Markets in Melbourne or The Bondi or Eveleigh Markets in Sydney.
With Love, and in good health,
Janella