Savoury Delights

Guest Chef: Lisa Weidrich of Soul Food Journeys

 

 

Lisa Weidrich Soul Food Journeys

Holistic Health and Mindset Coach - Author - Chef  - Meditation Instructor - Mother

Top 100 Global Health Coach Blogger

Lisa creates lifestyle transformations by coaching her clients to create health in mind, body and soul as a path to happiness. Based in Ubud, Bali, Lisa is a consummate foodie and free-spirited world traveller who has a natural ability to inspire and nurture those around her with her spirit and her plate!

Change Chai Matcha Chai Bliss Balls

(for a Vegan version replace honey with maple syrup, coconut sugar liquid or other alternative)

 Matcha Chai Bliss Balls

  • 2 Tbls. Change Chai Matcha tea    
  • 1/2 cup Desiccated coconut  
  • ¼ cup Chia seeds   
  • ¼ cup Raw honey   
  • 2 Tbls. Coconut oil    
  • ½ cup Pitted dates (soaked in warm water for 30 minutes)
  • 1 Tsp. Cardomom powder
  • 1 Tsp. Cinnamon powder
  • ¼ cup Unhulled Tahini         
  • 4 Cups Raw Cashews         
  • ½ Tsp. Clove powder         
  • 1 Tsp. Ginger powder
  • Extra dessicated coconut or sesame seeds for rolling/coating

Blend cashews first in a food processor until coarsely ground.

Add all other ingredients and blend mixture until starting form together. This should only take a minute.

Roll approx. large tablespoon of mixture into a ball in the palms of your hands and then coat in either dessicated/shredded coconut or sesame seeds.

Satay Lillit with Steamed Coconut Rice (Jasmine or Basmati)

Matcha Chai Stay Lillet

  • 1/2 kg Chicken fillet – minced
  • 2 Kaffir lime leaves – finely sliced
  • 1 tbls Finely Chopped lemongrass
  • 1 cm Ginger – grated
  • 1 cm Turmeric – grated
  • A squeeze of Lime juice
  • A pinch of Salt
  • 1 Tbls Change Chai Matcha Chai
  • 1 Tbls Kecap manis
  • 1 Tbls Dessicated coconut
  • 10 Lemongrass sticks

Blend all ingredients thoroughly with your hands until well combined.

Grab approx. 1 tbls of mixture (or golf ball size) and work onto a lemongrass stick (cleaned) or make into balls for a great picnic snack that can be cooked off in the pan or oven.

Cook the satay on the BBQ until thoroughly cooked through – about 20 minutes.

Note: Chicken can easily be replaced by fish

Steamed Coconut Rice (jasmine or Basmati)

Using the absorption method on the packet of rice, replace 1/3 of the water with coconut cream, add a few kaffir lime leaves, a pinch of salt and 1 tbls of Change Chai Matcha tea for a fragrant variation to your rice.

Potato & Silverbeet curry

Matcha Chai Potato and Silverbeet Curry

  • 3 cups Diced potatoes
  • 1 tsp Fennel seeds
  • 1 tsp Cumin seeds
  • 1 tsp Coriander powder
  • 1 tsp Cumin powder
  • 1 tbls finely chopped Ginger
  • 1 tbls grated Ginger
  • 1 tbls grated Turmeric
  • 1 tbls Change Chai Matcha tea powder
  • 1 bunch Silverbeet, washed and roughly chopped with thick white stalks removed
  • 100ml Coconut oil
  • 2 tbls Dessicated coconut
  • Salt/pepper to taste
  • Chili to taste

Thai Sweet potato, pumpkin & coconut soup

Matcha Chai Sweet Potato, Pumpkin and Coconut Soup

 

  • Pumpkin & sweet potato – as much as you want to make
  • Stock to cover the pumpkin/sweet potato – chicken or veggie depending on your preference (I used the leftovers from a roast chook to whip up an easy stock)
  • 2cm Fresh Ginger
  • 2 cm fresh Turmeric (use powder if fresh is unavailable – approx 1 tsp)
  • 1 large clove Garlic
  • 2 Kaffir Lime leaves
  • 1 smallish Red Onion
  • 1 tbls Change Chai Matcha Chai
  • 2 Decent handfuls Desiccated Coconut
  • 1 -2 tbls Raw honey (omit if Vegan, but I find it really lifts the soup)
  • Coconut cream to drizzle at the end
  • Salt to taste (I use Himalayan, but Celtic or Murray River are all fabulous choices)
Place all ingredients in a pot, except the coconut (make sure the stock only just covers the pumpkin/sweet potato), and simmer until pumpkin/sweet potato is tender.

    Add coconut and let gently simmer another couple of minutes to soften the coconut.

    Blend (check seasoning and adjust if necessary) and then serve…drizzle the coconut cream into each bowl.

    You can add some chopped coriander as I did here and some fried shallots (I make my own palm oil free ones by buying dehydrated ones and frying in coconut oil) or toast some coconut and sprinkle that over.

    I sometimes serve this with Cassava Crackers (Indonesian) that I purchase from an Asian Grocer…. the kids love them.

    Raw creamy vegan carrot soup (Vegan/Gluten Free)

    Raw Creamy Carrot Matcha Chai Soup

    • 3 cups carrot juice
    • 3 cups nut milk of your choice (cashew or coconut work particularly well)
    • 1 tbls olive oil
    • 2 tbls lecithin
    • 1 tsp white miso
    • 1 tsp cumin powder
    • 1 large tbls unhulled tahini
    • 2 tbls Change Chai Matcha Chai
    • small piece ginger
    • ¾ tsp salt
    • ½ tsp pepper

    Blend all ingredients until well mixed

    Kale chips (Vegan/Gluten Free)

     Matcha Chai Fried Kale Chips

    • 1 bunch Kale
    • 1 tbls. Coconut oil
    • 1 tbls. Sesame seeds
    • Generous Pinch quality salt
    • 1 tbls Change Chai Matcha Chai

    Toss all ingredients together to coat and then bake in the oven until crisp on low heat (check regularly)

    Juice Pulp Fritters with Avocado Dressing (Vegetarian/Gluten Free/Dairy Free)

    Matcha Chai Vege Pulp Fritters

    • 2 cups veggie pulp from your juicer (I used carrot from the soup)
    • 3 eggs
    • 1 tbls Change Chai Matcha tea
    • 1 tbls Savoury yeast flakes
    • Salt/pepper to taste
    • Coconut oil for frying

    Avocado dressing (Vegan/Gluten Free)

    • Half Avocado
    • 1 large tsp. Change Chai Matcha tea
    • Juice half a lime
    • Salt/pepper to taste
    • 2 Tbls. Olive Oil
    • 2 Tsp. Finely chopped Mint

     Mash all ingredients together and serve with fritters, over a salad or as a delicious dip.