Shall we cook together at this time?June 04, 2020 7:20 pm
In a changed world, we are all in this together. For us, food and wholesome living is the best symbol of sharing and love. We are not cooking and eating with others in the usual way. But there are new ways – another lovely thing we are finding. Meditation is waiting, and the entire world is now waiting.
We can come out better and stronger. The world can come out better and stronger. Nourishing ourselves and the world with whole foods is essential now more than ever. What we put in our bodies protects us. It is the best preventive medicine.
We can come out better and stronger. #EatBetterTogether #Erbology
Here’s an Erbology challenge for this moment in time.
We would love to know the plant-based dishes you are dreaming up and creating at home.
- Show us a picture or video of your dish. No dairy, no meat.
- Show us yourself / your profile image or video.
- Write down your original, recent recipe and a short paragraph about how this dish is wholesome and why it makes you feel good.
- Submit to [email protected].
Every week, we choose a recipe to share in our Editorial and on our social media channels. The person who conjured the dish up gets a box of our Erbology Personal Crackers.
By submitting your content to us you agree to share it on the Erbology website, social media, and newsletter.
Image courtesy of Cee Fee Dunn @naturalborncavewoman
Sea buckthorn chocolate caramel recipe
Occupation: Chef and Founder of Gourmet Glow
Erbology customer since 2015
Suze is a chef and the founder of Gourmet Glow where she shares her creations. She works as a private chef and is currently working on publishing ebooks of her recipes. For the Erbology challenge, Suze is making a delicious dessert. Discover tempered chocolate shell encasing a rich chocolate caramel, spiked with the sharp tang of sea buckthorn.
- 300g milk/ dark chocolate, chopped
- 100g white chocolate, chopped
- 300g milk/ dark chocolate, chopped
- 200g caster sugar
- 50g butter
- 300ml double cream
- 1 tbsp sea buckthorn powder
- Dried sea buckthorn berries, a few (optional)
- Melt white chocolate over double boiler and use to flick over chocolate moulds of your choice. Pop into the fridge to set while you get on with the next stage
- In another bowl, melt the milk or dark chocolate for the shells. Pour this all over the white chocolate pattern and tip out the excess into a bowl for later, leaving a shell coating (I tempered my chocolate for a glossy finish but this is optional)
- Leave these to set while you make the filling
- Put the sugar and 3 tbsp water in a pan and stir to dissolve, being careful not to get any sugar crystals on the sides, if you do, brush with a wet pastry brush. Heat gently until all the sugar has dissolved then increase the heat
- Bubble without stirring until the caramel is the colour of a rusty penny. Add the butter and cream, stand back as it will bubble and spit. Reduce the heat to low and stir. The caramel will harden but it will become glossy
- Remove from the heat and stir in the chocolate to melt. Once melted, stir in the sea buckthorn powder and set aside to cool a little
- Once cooled for about 20 minutes, pop dried sea buckthorn berry in the base of each shell. Pipe or spoon in the caramel and smooth over
- Re-melt the reserved chocolate for the shells and smooth over the top of the caramel to encase it
- Set the chocolates aside somewhere cool to set overnight (preferably not the fridge as the chocolate will bloom)
- Turn out and enjoy!
Garlicky green beans with chili, leeks and lemon zest
Occupation: Certified Plant-based Chef
Erbology customer since 2016
Ana is a certified plant-based chef who loves food styling, and photography. She created this green and comfortable dish, which can be a side or a whole meal. Ana adds a generous portion of quinoa or brown rice. It’s one of her fave lunches, especially in spring when the farmer’s market is full of tender and crisp green beans. She says “It’s so satisfying and nourishing, and the ‘cheese’ flavour goes perfect in this dish”.
- 2 1/2 cups frozen or fresh green beans, washed and cut
- 1/2 shallot, sliced
- 1 tbsp olive oil
- 2-3 minced garlic cloves
- 1 tbsp sliced leeks
- salt, pepper and chilli flakes
- 1-2 tbsp fresh lemon juice
- lemon zest from 1 lemon
- *2 tbsp vegan grated cheese or you can substitute with 1 tbsp nutritional yeast
- Heat olive oil in a skillet over medium heat. Add shallot and cook until soft.
- Add green beans, salt and chilli and cook until desired tenderness is reached, 10 to 15 minutes.
- When ready, add the minced garlic, lemon juice and lemon zest and give it a good stir.
- Add freshly ground black pepper and sprinkle with vegan grated cheese or nutritional yeast and thinly sliced leeks.
Tips: you can customize this by adding spices like turmeric or smoked paprika as well as tahini or any fresh herbs you like.
Grilled pineapple, samphire, nasturtium and sea buckthorn starter
Occupation: Nutrition and Naturopathy Student
Erbology customer since 2020
Hannah is a nutrition and naturopathy student. She has created a delicious and healthy starter for the Erbology Community. She says, “Making this dish was a little bit of an escape for me. Spending time in my garden, looking at the ingredients available and then tasting and putting it all together allowed me to find some time for myself in my busy family environment. You don’t need to have a sprawling garden to appreciate homegrown edibles, even a few small pots on a windowsill provide delicious offerings. I love the peppery taste of my nasturtiums alongside the sweetness of pineapple, the tang of the Erbology sea buckthorn and the saltiness of the samphire. It’s packed full of vitamins, minerals, healthy fats and health-supporting antioxidants. Sea buckthorn and nasturtiums are also high in lutein and zeaxanthin, which are important for eye health”.
- 3-4 slices of pineapple
- 5-6 young nasturtium leaves
- edible flowers
- 1 tbsp of raw sea buckthorn powder
- 3-4 basil leaves (optional)
- Grill or fry 3-4 thinly cut slices of pineapple about 3 inches long and 1.5 inches wide for 2-3 minutes per side.
- Lightly cook the samphire for 2 minutes.
- Plate them up and scatter 5-6 young nasturtium leaves and 1-2 flowers with petals pulled apart.
- Add 3-4 basil leaves (optional) and sprinkle with 1tbsp of raw sea buckthorn powder.
- Drizzle with oil of your choice and enjoy!
Asian style quinoa salad
Name: Marilyn Martinez
Occupation: Circular Economy Professional
Erbology customer since 2016
Marilyn works in the circular economy. She largely follows a plant based diet and since the lockdown has been creating easy to make meals with seasonal ingredients. Being Peruvian, quinoa and avocado are her ‘go-to’s’. She created this meal that can be served as a main dish or a side because it’s healthy, nourishing and suitable for all. The recipe is plant-based, high in protein, no gluten, nuts or dairy! Plus, it is very refreshing, easy to make, stores well and can be made very speedy if you cook the edamame beans and quinoa in advance. If not vegan, goes perfectly with salmon.
- 1 cup of cooked quinoa
- Half a cucumber
- 1 mango
- 1 avocado
- 3/4 cup of edamame beans
- 2 Pak Choi
- Sesame seeds *optional
- 2 cloves of garlic, crushed
- 1 inch of ginger, minced
- juice of 1 lemon
- 2 tbs of tamari (or soy sauce)
- 1 tbs of sesame oil
- Salt & pepper to taste
To cook the quinoa
- Pre-soak the quinoa in water for 6-8 hours. I leave it overnight in a bowl.
- Then, rinse well and put in a pan. The ratio is 1 part quinoa, 2 parts water. So for instance, 1 cup of quinoa and 2 of water. Bring to boil until all the water is absorbed. Optional: Add a table of apple cider vinegar at the end.
- You can keep this in an air tight container in the fridge (lasts about a week). You can also freeze and unfreeze when needed.
To cook the salad
- First wash, rinse and place the leaves of the pak Choi in a baking dish.
- Sprinkle with sesame seeds and a splash of tamari (or soy sauce) and sesame oil.
- Bake the pak Choi for 20 minutes at 180C.
- In the meantime, boil the edamame beans until they float. Takes about 5-10 mins.
- Chop the cucumber, avocado and mango. Mix with the cooked quinoa.
- Add the cooked edamame beans.
- Mix all of the dressing ingredients and add to the salad.
- Serve with the pak Choi. Should be nice and crispy!
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