Cooking & Garden


tartOnion and Nut Feta Tart

Tart Crust

Combine sunflower seeds, ground flaxseed, basil, himalayan salt, and garlic into a food process and blend until finely ground.  Set aside in a large bowl.

Combine wet ingredients – garlic, olive oil, water, zucchini, agave, coconut aminos and lemon juice into a food processor and blend well into a puree consistency.  Add wet ingredients to bowl with dry ingredients.  Mix well together.

Press the mixture into the bottom and up the sides of removable bottom tartlet pans.

Place in dehydrator at 46 degrees for 4 hours.  Carefully remove from tart pans and dry for a further 6-12 hours or until dry.

Caramelized Onion

Thinly slice onions with mandolin and set aside.

Blend all ingredients except the onions in a high-speed blender, until smooth.

In a bowl, hand mix the date mixture with the onions until they are thoroughly covered.

Dehydrate at 46 degrees on a non-stick sheet for 2 to 3 hours, so they soften and take on a cooked appearance or in the oven with door ajar on lowest temperature for about half an hour.

Pistachio Basil Pesto

Place all the pesto ingredients in a mini-food processor and blend to semi-smooth consistency.

Macadamia Nut Feta

View recipe and ingredients here

Assembling of Tartlets

Place 1 tablespoon (approximately) of caramelized onion mix on the bottom of tart.  Top with crumbled macadamia nut feta and finally drizzle with pistachio pesto.


Thanks to Rachel Mar for this recipe.


Tart Crust   

  • 1 cup sunflower seeds
  • 1 cup ground flaxseed
  • 2 teaspoon dried basil
  • ½ teaspoon himalayan salt
  • 1 small clove of garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • 2 zucchini, peeled and diced
  • 2 tablesppons agave or maple syrup
  • 2 tablespoon coconut aminos or braggs aminos
  • 1 tablespoon fresh lemon juice
  • 1 cup water

Caramalized Onion   

  • ¾ cup pitted medjool dates
  • 4 shallots (medium size) or 3 small red onions
  • 1 tablespoon olive oil
  • 2 tablespoons tamari

Pistachio Basil Pesto

  • 1 cup basil leaves
  • ½ cup pistachio nuts
  • 4 tablespoons olive oil or grapeseed oil
  • ¼ teaspoon sea salt
  • 1 garlic clove, minced
  • 2 teaspoons lemon juice
  • 1 tablespoon nutritional yeast


Other Recipes

Delicious Kale Pesto

Spicy Chickpea and Aubergine Stew

Beautiful Broad Beans

Chickpea and pumpkin casserole

Chutney– Lemon & Mustard Seed

Courgettes and Pasta Bows

Aubergine Spinach Timbale

Aubergines  – Walnut Stuffed

Fresh Tomatoes for Tomato Soup

Mulligatawny Soup

Pasta,Vegetable and Cheese Bake

Pizza, Aubergine & Red Pepper

Pumpkin,- Roast Butternut Risotto

Runner Beans — Stir fried

Runner Beans with Almonds

Silverbeet Flan

Watercress and Carrot Salad

Asparagus and Smoked Salmon

Baked Cabbage with Nuts & Cheese

Bean Burgers

Brown Rice Salad

Bulgar and Lentil Pilaf

Chickpea and pumpkin casserole

Chutney, – Lemon & Mustard Seed

Courgettes and Pasta Bows

Fresh Tomatoes for Tomato Soup




Apricot Whip

Banana Yogurt Flan

Blackberry and Apple Jam

Celebration Ice Cream

Christmas cake

Cool Kiwifruit


Feijoa Farmhouse Cake

Figgy Apples


Gold Kiwifruit and Blueberries

Hot Fruit Salad

Lemon Cordial

Marvellously Healthy Meusli

Raspberry & Hazelnut Crunch

Rhubarb Crunchy Crumble



 February in the organic garden

March in the organic garden

April in the organic garden

May in the organic garden

June in the organic garden

July in the organic garden

August in the organic garden

September in the Organic garden

October in the Organic Garden

November in the Organic Garden

December in the Organic Garden

January in the organic garden



I was wondering if you ever thought of changing the structure of your
website? Its very well written; I love what youve got to say.

But maybe you could (have) a little more in the way of content so people could connect with it better.

Youve got an awful lot of text for only having one or two pictures.
Maybe you could space it out better?
billige fotballdrakter

1 Comment

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.