Reflections on the Sunflower Festival @ Spring Bay Mill

What a delightful day it was, last Saturday 25th January at Paddy's Paddock.  Just a stone-fruits throw from Spring Bay Mill this is where all of the produce for SBM events and functions is being produced. I loved the walking path that meandered down through the eucalyptus forest, then to emerge with a clear uninterrupted view of the sandy bay, crystal waters and Paddy's market garden was simply delightful. 
Marcus and his crew have done an amazing job converting this bare block of dirt in the thriving, bug-brimming cornucopia that it it. 

I felt honoured to be invited to give a food as medicine presentation at the event. I spoke about correct food preparation to ensure that we break down the anti-nutrients in many plant foods. We also discussed microbial diversity and how to preserve and nurture it through diet.  
I've attached the recipes from the day  as promised for the folk who visited me on the day and heard my presentation. 
​Click on the download link below. 
If your interested to read more about this topic click the 'legumes' link to the right here. 

If your looking for an amazing function facility do take a look at Spring Bay Mill here in Tasmania's South East. 

---

green_beans_w_garlic_goat_cheese.pdf
File Size:	69 kb
File Type:	pdf

Download File

---

summer_asian_salad.pdf
File Size:	689 kb
File Type:	pdf

Download File

---

beetroot_and_raspberry_mousse_.pdf
File Size:	718 kb
File Type:	pdf

Download File

---

---

Summer Salad w Asian Dressing

Ingredients
1 small head lettuce   
1/2 cup julienne carrot
1/2 cup julienne cucumber or zucchini 
1/2 cup julienne capsicum
1/2 cup julienne red cabbage
2 spring onion or shallot
1/2 cup cherry tomatoes 

Dressing
1/4 cup finely sliced mint leaves
1 Kaffir lime leaf, remove the centre stalk and finely dice
1 Tbs of lime juice
2 tsp fish sauce 
1 tsp coco aminos
1 Tbs sesame oil
1 tsp coconut or rapadura sugar
Thai basil
optional 1/2 tsp chilli flakes 

Method
Shred the vegetables finely into a bowl 
Place the dressing ingredients into a glass jar and shake to combine and toss through the salad. 
Optional: Serve topped with a sprinkle of dried anchovies which have been fruit in coconut oil. 

---

Green beans w garlic & goat’s cheese 
​

Ingredients
500g fresh picked green beans, blanched until bright green then chilled in icy water. 
1 head of roasted or slow bar-b-q garlic 
The juice & zest of one lemon
1-2 Tbs virgin olive oil
1 pack of Tasmanian goat cheese
pistachio dukkah
salt & pepper to taste 

Method
Toss the blanched, chilled beans together with the lemon juice, oil, salt and pepper. 
Place into a bowl and top with the roasted garlic cloves, crumbled goat cheese and a sprinkle of dukkah.

---

Beetroot & Raspberry Mousse  

Ingredients​
1 cup cashews soaked in pure water 8 hours, drained
1/3 cup lemon juice
1/2 cup coconut cream
1/4 cup maple syrup 
1 beetroot, peeled and chopped
1 cup frozen Tasmanian raspberries
1/4 cup coconut oil melted or liquid coconut oil
1/2 coconut yogurt

Method
Blend the cashews together with the lemon juice until smooth
With the motor running add the remaining ingredients until thick the creamy. 
Serve topped with edible flowers and toasted slithered almonds ​

---

I welcome your comments and enquiry. Regards Jillaine - food as medicine practitioner