Zucchini, Halloumi, Asparagus & Bean Fritters

Who doesn’t love a good fritter, it’s on every cafe brunch menu these days. Versatile and fairly cheap to make combining staple ingredients and using up whatever you have on hand. I had some asparagus needing to be used up along with a can of cannellini beans which gave it a soft creamy texture. Of course I added a heap of mixed herbs parsley, mint and basil for added flavour and health benefits.

Not only for brunch I eat these for lunch and dinner with a side of spinach and tomato salad, even add these to your kids lunch boxes, in a roll or wrap with some sweet chilli sauce or for those mornings a quick breaky on the run.

Eggs are are great source of protein for energy and helpful for maintaining muscles and their development. Eggs contains many B vitamins for healthy brain and nervous system functions while minerals such as iron and zinc are mostly entirely in the yolk so eating whole eggs is more beneficial.

Bring the cafe to home and try this super easy fritter recipe for yourself, try mixing it up with the addition of corn or broccoli, grated carrots or chickpeas.

Zucchini, Asparagus & Haloumi Fritters

Ingredients

5 eggs, whisked

2 large zucchinis

half bunch asparagus, finely chopped

1 can cannellini beans, rinsed and lightly mashed with a fork

100g  halloumi

1/4 cup rice flour or plain flour

1/4 cup green onion sliced

handful basil, parsley and mint leaves thinly sliced

Salt & Pepper, chopped Chilli Optional

Directions

  1. In a large bowl place eggs and whisk until fluffy. Grate zucchini and halloumi into the bowl. Add flour, green onions, mashed beans, chopped herbs and salt and pepper and mix well
  2. Heat a  non stick frypan on medium to high heat, add 2 tablespoons of mixture to pan to make round fritters. Cook for 2-3 mins then flip over and cook for further 2-3 mins or until browned. Repeat until used all the fritter mixture
  3. Serve with a side spinach and tomato salad or smashed avocado salsa.

Rosemary & Green Olive Focaccia

There is something so satisfying about making your own dough from scratch. The process of seeing it develop from flour and water through each stage of rising and kneading to the end result makes the eating experience so much more for filling. I don’t know about you but I love the feeling of accomplishment that home cooking gives and of course the exceptional flavour in result to the love and care you put into it. If you haven’t tried it already, add this to your list of to do’s it is a must try even if it’s only once an a while.

Rosemary & Green Olive Focaccia

You can use different topping for this such as oregano, anchovies, thin sliced potato, but I chose simple fresh Rosemary from my garden with green olives. The dough comes out quite fluffy and is a perfect addition to a weekend grazing antipasto board with olive and balsamic dipping oil and If you are inclined a nice glass of red wine while you can sit back, relax and enjoy the fruits of your labour.

Rosemary & Green Olive Focaccia

  • Servings: 8-10
  • Difficulty: easy
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Ingredients

950g 00 flour

500g luke warm water

15g fresh yeast

extra virgin olive oil

1 small sprig rosemary

1/2 cup green sicilian olives

1/2 tsp Salt

Directions

  1. Combine flour, water and yeast and salt in a mixing bowl using a electric mixer with dough attachment or by hand knead gently until dough comes together and smooth approx. 5 mins
  2. Cover the mixing bowl with a tea towel and leave to rest in a warm, place for 45 minutes or until dough has doubled in size.
  3. While the dough is rising prepare a baking tray, lightly oil the base and sides with olive oil.
  4. Transfer the dough to the baking tray, spread out carefully using your fingertips.
  5. Drizzle some olive oil over the dough, Dimple the dough with your fingertips ensuring you don’t press all the way through.
  6. Sprinkle with rosemary and gently press green olives into the dough then Lightly salt
  7. Cover with a tea towel and leave to rest again in a warm place 20-40 mins.
  8. Preheat oven to 200’C
  9. Bake in prepared oven 20-25 minutes or until golden.

The Apothecary Co.

Hi there,

It has been a little while since posting here if you have been following my social account @greenleafliving you would have seen I have been a little pre-occupied over the past few months starting up this small business of mine The Apothecary Co.

I thought I’d share a bit about it on here as I know many of my subscribers aren’t on the social accounts but are dedicated followers of my blog. At the end of last year I decided to pursue extended learning in my passionate field of natural wellness. Herbalism is ancient tradition and yet seems so unknown by many in modern day times even to me to be frank I didn’t know a lot about herbs and their incredible natural healing powers and benefits. It was only when I dug a little deeper that I found the information I didn’t know at the time would lead me to study herbalism further.

I enrolled in a course to deepen my knowledge and now have become an enthused advocate. I have always for many years taken a natural approach in food and nutrition, also in the home with trying to eliminate toxic chemicals and products with a holistic approach and share so much with you on my blog. It is a never ending learning journey and one I have embraced with open arms. Yes studying can be challenging with work, family, young children but when you have a passion for something you find the time and doesn’t seem like a chore. You can’t wait to pick up the books and delve into the pages learning more and more with each chapter. As a creative person I have always struggled to stick to things I would get bored very easily, needing to constantly use my creative brain to make, design, discover new projects. Now I can do both! I love the experimental side of that herbalism has given me with the added outcome of benefiting health for myself and others.

Which comes to The Apothecary Co. I had so much interest in this field from family and friends asking me to share products with them so I decided to take a leap of faith and start a little small business, firstly starting out selling to mostly friends and family and have slowly as the word has spread friends of friends and customers alike. You will find I have varieties of Organic Herbal Tea Blends I have formulated for specific needs with also beautiful therapeutic Botanical Mineral Bath Soaks both relaxing and beneficial. I will continue to add and grow the lines as I do with many new ideas in mind.

Green Leaf Living has been a wonderful source of community with like minded people interested in gaining a more natural living lifestyle and I am grateful for the support and interest thus far. I will no doubt be continuing to share with you my recipes for home cooked nutritious meals, DIY home projects and organic living tips and from time to time share products for purchase. Articles in which to learn more about our plant world and how to use nature to support and enhance our wellbeing.

If you would like to check it out the link to the website is here.

www.theapothecarycoaustralia.com

Much Love,

Caz

Rosemary & Lemon Shortbread Cookies

I have always associated Rosemary to be a savoury herb, enhancing meats, roast potatoes, stews and vegetables with it’s woody, peppery fragrance so naturally when I came across a recipe that used Rosemary in a cookie I was a little sceptical. Curiosity got the better of me and well I do like to experiment with flavours and new ideas I gave them a try.

Happy to report it works! Using just enough rosemary to subtly flavour the cookies while keeping its’ sweetness from the honey and soft crumble from the butter. Another great way to use up my abundance of homegrown Rosemary. If you don’t like overly sweet treats this is ideal, I’d say the perfect medium between. No added sugar in this recipe and you can also add lavender flowers to this mix, I might try that next time.

A pleasingly sweet and herbaceous, buttery shortbread cookie, perfect for afternoon break with a cup of tea.

Rosemary & Lemon Shortbread Cookies

  • Servings: 15 Cookies
  • Difficulty: easy
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Ingredients

230g room temperature salted butter
¼ cup honey
2 cups all purpose flour
Zest from one organic lemon
1 tablespoon fresh rosemary leaves

Directions

  1. Cream the butter until light and fluffy.
  2. Add honey and beat to incorporate.
  3. Then add the flour, rosemary and lemon zest, continuing to beat until all the ingredients are very well blended together.
  4. Preheat the oven to 190’C
  5. Chill the dough for at least 30 minutes in the fridge.
  6. Roll the dough into 1” balls and place on a greased cookie sheet.
  7. Press the dough down a bit with a cookie press, fork, or your fingers.
  8. Top with extra rosemary if you like by pressing a few leaves gently onto the tops of each cookie.
  9. Bake for 15 to 20 minutes or until the edges are slightly brown.
  10. The cookies may be very crumbly until they cool and harden.

Spinach & Ricotta Zucchini Involtinis

Ricotta lovers this one’s for you!

Spinach and Ricotta Zucchini Involtinis

Ricotta is one of my favourite soft cheeses and regularly used in Italian cooking. It’s soft smooth creamy consistency and mild flavour make is a perfect ingredient for pasta fillings, bread toppings, and in both savoury and sweet recipes.

Fresh is definitely best when it comes to buying ricotta, I highly recommend buying from a reputably Italian delis or supermarket that sells it fresh. If buying packaged you can find them cryovac sealed in a strainer for ultimate freshness.

This recipe though timely, is worth the extra effort. If you have made your own pre made sauce that will cut the time significantly. I know I say this a lot but it is true…like a lot of Italian home cooking, basic fresh ingredients cooked right make the most flavoursome meals.

I have opted to use thinly sliced zucchini ribbons to wrap the ricotta mixture in instead of traditional eggplant or pasta for a more nutritious carb free option.

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Lemon Balm The Calming Herb for Anxiety, Stress and Insomnia

Anxiety affects many people young and old. It is more than just worrying about your financially situation, stressed about work or not wanting to go to school. It is an overwhelming feeling that slowly becomes consuming in your everyday thoughts, actions and wellbeing. Anxiety effects your sleep, willingness to participate in group situations, avoiding social gatherings, making friendships, relationships, limiting your potential with a negative mindset, and increasing low self esteem.

Not that long ago anxiety wasn’t even spoken about, it was often misread as soft, naughty or defiant behaviours, dramatic or unsociable. Luckily nowadays there is so much more knowledge on the subject and the stigma has somewhat changed as we continue to learn more and more about mental health. Not just limited to adults the amount of children living with anxiety seems to be increasing each year.

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