Dips, sauces and dressings workshop: Thursday 8 May 2014 7:30pm

I will be running a workshop next Thursday on how to make some of your own basic dips, sauces and dressings. I was inspired to start making my own several years ago when the conventional varieties of most condiments (even organic ones) contain many processed ingredients including refined sugar, preservatives, emulsifiers, flavours, vegetable oils and gums, colours, thickeners, gluten and other additives. I was horrified to read what actually lined my fridge door!

We will be covering how to make:

(a) tzatziki (Greek yogurt dip) (to be served with vegetable sticks) (b) pesto (to be served with cucumber rounds) (c) tomato sauce (to be served with potato wedges) (d) mayonnaise (to be served with coleslaw and / or  hard boiled eggs) (e) miso dressing (to be served with Asian salad)

I will also run through some of my favourite clean/safe store-bought condiments.

Cost is $60 per person and includes:

• handout with recipes
• practical demonstrations
• hands-on experience
• food tasting (you will not leave hungry!)

This workshop is ideal for:

• those who are grain-free or gluten-free or suffer from digestive issues
• those who want to learn how to make their own nutrient-dense dips, sauces and dressings using only unprocessed ingredients
• people who want to transition off processed foods and want a healthy substitute for themselves or their family members
• those who are on a budget and want affordable (as well as healthier) condiments

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When: 7:30-9:30pm (ish) Thurs 8 May 2014 Where: 23 Kent Street, Waverley, 2024

Spaces limited to 10 only. If there are more than 10 people interested I will run another class at a later stage. 

RSVP:  To secure your spot you will need to:

1. text me on 0407 871 884 to confirm that there are spaces available. Spots can only be reserved for 24 hours; and 2. transfer $60 (referencing your name and ‘Dips’) into my new bank account:

Account name: star anise organic wholefoods (aust) pty ltd

BSB: 062 000 Account no: 15110110

Places will book up quickly!

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Please feel free to forward to any friends or family members.

Cancellation policy: once funds are deposited into my bank account they are non-refundable but can be transferred to another cooking class/workshop upon 48 hours notice.

Presto Pesto!

pesto

When a big leafy bunch of bright green basil and parsley arrived in my grocery delivery this afternoon I immediately thought "Pesto". It's one of my favourite  dips or condiments to a meal and an easy way to get greens into kids (sometimes even the best of us get taste fatigue from lettuce and broccoli). Here's how I make it:

Ingredients:

• 1 bunch (150g) basil leaves (remove tough stems)

• 1 bunch (150g) parsley, roughly chopped

• 100g parmesan cheese (eg Reggio) (roughly chopped)

• 1 garlic clove

• 80g activated pine nuts, cashews, macadamia nuts (or other activated nuts of choice)

• 170ml (2/3 cup; 150g) extra virgin cold pressed olive oil

• zest from 1 lemon zest (optional)

• a sprinkling of dried chilli powder (optional)

• cracked pepper

IMG_2713

Directions:

Add all ingredients to a food processor and process until well mixed. It's that simple! It should still have a bit of a chunky texture.  Note- I don't add salt as the Reggio is salty enough.

Serve as an accompaniment to meat (eg lamb cutlets or steak) or steamed vegetables or as a dip with raw vegetable sticks.

Pesto keeps about a week stored in sealed airtight container in the fridge. Before storing pour a layer of olive oil on the top to prevent it from oxidising.