Eats of Eden in Palmwoods | Cooking school

Eats of Eden

Locality: Palmwoods

Phone: +61 432 426 298

Address: 76 Palmwoods Road 2482 Palmwoods, NSW, Australia

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• Grocers
• Specialty School
• Cooking school
• Food consultant

24.01.2022 Once morbid obese, became vegan overnight and now he has successfully lost half his weight!

18.01.2022 Quinoa tabouli is a wonderful gluten free alternative to the traditional use of wheat. With loads of parsley and mint as a great little duo of flavours bursting forth, and drizzled with a delicious lemon and garlic dressing, makes this little dish very yummy and moorish! Quinoa Tabouli Salad with Lemon & Garlic Serves 6 -8... Ingredients 1 1/2 c non-cooked quinoa 2 c water 1/2 tsp vegetable stock powder 1/2 tsp celtic salt 1 very large bunch italian parsley 1 large bunch mint 1 small lebanese cucumber finely diced 1 small to medium tomato finely diced Dressing 2 large lemons 1/4 c olive oil 1-2 tsp celtic salt 2 small cloves crushed garlic 1 tsp dried garlic flakes 1 tsp dried onion flakes Method cook quinoa with 2 cups water, 1/2 tsp celtic salt and 1/2 tsp vege stock once cooked, spread onto a large flat plate to allow for 'drying out' and cooling finely chop the mint and parsley finely chop cucumber and tomato once quinoa is completely cooled, toss all ingredients together, adding the dressing at the last minute before serving to make dressing, juice the lemons and add all ingredients to a screw tight lidded jar and shake well to serve, poor dressing liberally over tabouli Enjoy! Christine

18.01.2022 I am excited to announce the next health talk, "Everyone's 'got' cancer, and how to avoid it!". This is to be held on Wednesday 3rd June, at 6.30pm, and will again be presented by Sisi Kong who holds degrees in health, such as Molecular Biology and Genetics. If you missed out on the last talk that Sisi did, you will not want to miss out on this one. Sisi is back by popular demand and will be sharing some health secrets with you that you may not have known before, that could ...potentially save or extend your life. The evening includes a dinner: Thai pumpkin soup with garlic bread, peanut satay skewers, salad, plus a dessert. You will also take home recipes on the night, and gain a wealth of vital information. Please book by June 1st. Cost$10

18.01.2022 Crispy on the outside while soft and fluffy on the inside, these little breakfast cakes are loaded with lots of yummy goodness. These are a great way to start your day, and a great way to use up all that left over mash. Super quick and super easy to make, these will fast become a winter breakfast favourite. Left Over Potato Mash Breakfast Cakes approximately 20 cakes (Gluten Free)... Ingredients 2 c left over potato mash 1/2 c finely diced tomato 1 can drained chick peas 2 Tbsp coconut yoghurt (opt) 1 Tbsp savoury yeast flakes 1 Tsp mixed herbs 1 Tsp celtic salt 1 Tsp dried garlic granules 1 Tsp dried onion granules 1/4 to 1/2 c soy milk mixed with 2 Tbsp chia of flax seed (acts as an egg) 1 c rice crumbs for coating coconut oil to fry Method Mix milk with the chia/flax seed and let sit for 10 minutes. Depending on how dry or wet your mash is, will depend on how much milk you use. But I do like to make my cakes fairly sloppy, so they are not too dry once cooked. Mix all ingredients together except the rice crumbs and oil, and then add the milk/seed mix once it is ready. Into a small bowl put the rice crumbs and spoon spoonfuls of the mix into the crumbs, coating completely. In a fry pan heat the coconut oil and fry both sides of cakes until they are golden brown and crispy. enjoy! Christine

05.01.2022 Having a cauliflower that needed using up, I set out to make something. I thought a pie would be a nice way to use it, and as I started to create this pie, my imagination started flowing. So, with some Indian flavours thrown in, some peas, carrots and lentils, and then encased in a 'crispy melt in your mouth' kind of pastry, the final result was rather delicious! It is a very easy and quick pie to make with little fuss needed. Recipe Yields 1 large open pie... Pastry Ingredients 16 ounces flour 1 tsp celtic salt 6 ounces coconut and olive oil combined 3/4 c water 1 tsp apple cider vinegar Method add flour and salt together mixing through with fingers add oils and rub through with hands add water and apple cider vinegar, mixing with a knife and then use hands to form a nice soft ball of dough. (please note this is a very wet dough, and it will come together as you roll the ball around in the bowl with your hands - be careful not to over mix or over handle) set aside covered with glad wrap while the filling is made Pie Filling Ingredients 1 c cooked red lentils 1 red onion sliced 3 cloves garlic crushed coconut oil for frying 1 tsp each of mustard seed, coriander seed, cumin seed (slightly crush coriander and cumin seed with a mortal and pestle) 1/2 tsp turmeric 1/4 tsp cayenne pepper 1 tsp paprika 1/2 tsp garam masala 1 c water 2 tsp vegetable stock powder 1 tsp celtic salt 5 c cauliflower floweretts 2 carrots diced 1 c peas 1 c coconut yoghurt/coconut cream 1/2 c savoury yeast flakes 3 tbsp besan (chickpea flour) Method add some coconut oil to pan and add onions and garlic to sauté till tender add spice seeds and cook for one minute while stirring with spoon add other dry spices and cook for further 1/2 minute add water, vegetable stock, salt and vegetables except peas and cook till tender with a lid on the pan add peas next and heat through add coconut cream/yoghurt with savoury yeast flakes and besan. Stir through continuing to stir until the curry has thickened, set aside and prepare pastry heat oven to 180C along with tray for pie roll out pastry on baking paper to 1/2 cm thick into a round flat disc pile filling onto middle of pastry and spread flat leaving 3 inch edge. fold up edges to over lap on top of pie as in photo slide baking paper and pie onto hot tray and cook in oven for approx 30-40 minutes until crisp and golden Enjoy Christine