PURE HELLO 2006
We were lucky enough to spend New Years Eve on Sydney Harbour underneath that giant glowing red heart, emanating love! What a way to start the new year. We are so lucky to be living in such a beautiful city.
PURE COOKING CLASSES
So to follow on with the theme of love we are thrilled to announce that HOLLY DAVIS is coming to PURE and we are MAKING LOVE in the kitchen.
Holly’s vision is to feed people love, her vehicle is the food she creates and shares with all who wish to partake.
Holly has been a pioneer and advocate of Organic wholefoods for over 20 years. Her style and view have transformed from the die-hard macrobiotic vegan that she was when she co founded Iku Wholefoods, to her inclusive, creative, real food style today.
Holly writes the health pages for Federal Publishing’s Notebook Magazine, her cookbook “Nourish” adorns all the best kitchens in Australia, Britain and the USA.
Holly's classes promise to be inspriring, fun and informative and of course no one goes home hungry!
Make Love in the Kitchen - The fundamentals of wholefood cooking
Dates:
Three Tuesday nights starting the 28th February / 7th March /14th March
Cost:
$325 for all three classes (no individual classes)
Availibility:
Places are limited so to secure your place call us or drop by now.
Week One:
Inspire yourself first. Cooking is not an exact science it's an alchemic art form. Planning, prep and setting the scene. What are you cooking for and what do you want them to say as they leave the table.
Menu Sample:
Blackbean and chipotole chillis on corn cakes with keffir cream dressing.
Week Two:
Using dirty words, fats, oils and seasonings. The components of great taste and incidentally great nutrition.
Menu Sample:
Vanilla Berry Mascarpone
Week Three:The Crescendo! Balancing sweetness in our diet, be not afraid to enjoy it all!
Menu Sample: Arame and green beans with umeboshi mayonnaise
PURE RECIPE
Rice Paper Spring Rolls
Ingredients
- 6-1 Medium carrot thinly julienned
- 1 cup red cabbage thinly shredded
- 1 cup white cabbage thinly shredded
- 30g pickled ginger - finely sliced
- 100g snow peas - finely sliced
- 1 cup bean sprouts
- 1/2 bunch mint - finely chopped
- 1/2 bunch of fresh coriander - finely chopped
- 4 slices of marinated tofu - cooked and diced
- 100g vermicelli noodles
- Rice Spring Roll Sheets
Dressing
- 2 tblsp shoyu
- 2 tblsp brown rice vinegar
- 1 tblsp rice malt syrup
- Juice of 1 lime
- Grated zest of 1 lime
- 3 tblsp mirin
- 1 tblsp toasted sesame oil
Method
Prepare the vegetables and tofu and palce in a large bowl. Soak the vermicelli noodles in boiling water for 3-5 minutes, until soft but not mushy. Drain and chop into large pieces and add to rest of ingredients. Mix dressing ingredients. Pour over noodle and vegetable mix. Toss dressing through, taste and adjust flavour if necessary.
Fill a frying pan with water, bring to the boil and simmer on low heat. Place a spring roll sheet in the water until soft. Lie the sheet out flat. Place a small amount of filling just under 1/2 way up the sheet. Place a mint leaf 1/4 from the top of the sheet. Fold the paper over the filling, fold the sides in and roll. Serve with Pure sweet chilli sauce.
PURE PRODUCE
We have luscious stonefruit, plums, grapes (sweet and seedless), watermelon, pineapples...this is the season for fruit in all it's glory! We are in the middle of the sweet season! Nectarines, peaches (by Brooke Kelly - THE PEACH KING) and mangoes. Blueberries and strawberries to rock your world.
Veggies- round beans (lush), snow peas (yes please), Jap pumpkin - sweet, Cos lettuce (to die for!) and don't forget those sunflower sprouts (in the fridge).
Casalare Organic Pasta: Mountain Pepper Spirals, Tomato & Spinach Rigatoni, Garlic & Chive Fusilli only $2.90
PURE YOGA
WOMENS HEALTH WORKSHOP 24/26 February 2006 &
Shiatsu & Corrective Yoga Courses -Thousands of years of knowledge.
a two month intensive. Commencing March 1st, 2006
For more information go to www.ryohoyoga.com.au
PURE PIGGY
http://www.peta2.com/OUTTHERE/o-missyhiggins.asp
…AND PURE GOODBYE
That's it for now, plenty there to get your mouth watering.
Looking forward to seeing you all at Pure soon.
Walter, Dini and the team.
