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Sunday, July 31, 2016

Courgette Cheese and Tomato Bake

This is a lovely simple recipe, great for using your home grown courgettes and tomatoes.  Courgettes are high in fibre, vitamin C and K.   Tomatoes are also packed with nutrients including lycopene which has anti-cancer properties, they are also high in C and K, so this a good healthy combination.  I use a lovely sheep and goat milk cheese to grate on the top of this, use a cheese of your choice, I recommend avoiding cows cheese as goat and sheep are easier for humans to digest.
This recipe has been vetted by a nine year old, who before he tasted this, did not like courgettes or tomatoes that were cooked!  His mom told me that he had not eaten either before!  And he finished the whole serving!

4 medium courgettes (zuchinni) grated thinly
3 tomatoes chopped
1/4 cup grated goat and sheep cheese
black pepper

Put oven on to 175C or 350 degrees.  Mix the courgettes and tomatoes together in a bowl.  Place in an ovenproof glass dish - lasagne size.  Spread the cheese on the top and put in the oven for 10 minutes, then place under the grill for 2 minutes to crisp the top lightly.  Remove from grill and serve with main dish.

Coconut Cacao Mousse (vegan)

This is a recipe I developed here in Portugal, its similar to the Cafe Gratitude Cacao mousse recipe, but I changed it a little as some things are very expensive here and others you just can't get.  Like raw coconuts do not get sent to Central Portugal.  So I use coconut milk instead of raw coconut.  So remember if you make this in the tropics use a whole coconut with it's water blended into a milk.
This mousse is really nourishing as it has Irish Moss as a thickener and this is very good for the lungs as it has a soothing effect on mucus membrane.   It's also very high in calcium and contains anti-oxidants, high in iodine and can be made into a face mask as its great for the skin too and is also known for its anti-viral properties.  So when I say this is a healthy dessert, I'm not kidding.  And I'm only mentioning the Irish Moss, however, there is also coconut milk which is high in lauric acid which is anti-bacterial and anti-viral., so actually this is a nutritional powerhouse of a mousse, that will delight your taste-buds and nourish your body!

1/2oz Irish moss soaked overnight and rinsed thoroughly
1 can coconut milk
3 tablespoons sunflower lecithin or non gmo soy lecithin
1/4 cup coconut palm sugar
1/2 cup raw cacoa powder or carob powder

Chop the Irish moss and place in blender and add 1/2 cup water. Blend until smooth.  Make sure its really smooth, (otherwise people will find bits of it and its horrible).  Then add the coconut milk and then all the rest of the ingredients and blend until smooth.  Check the sweetness and add a little more coconut sugar if you feel its not sweet enough.  Pour it into a pretty bowl or separate small bowls and put in the fridge for about 20 - 30 minutes.  It should be thoroughly set, so that you could turn the mousse upside down!  Serve!