Prawn Salad

INGREDIENTS:

12 Prawns, shelled and deveined

1 Carrot, cut into sticks

1/3 Small Red Onion, peeled and thinly sliced

1/4 cup Parsley, leaves only

1/4 cup Pecan, roasted

2 tablespoons Red Wine Vinegar

2 tablespoons Sunflower Seed Oil

Pepper and Salt to taste

DIRECTION:

1. Bring a small pot of water to a boil.  Add prawns; cook until the prawns are curly and change colour.  Drain the prawns.  Plunge them into cold water to stop the cooking process.  Set them aside.

2. In a large bowl, combine all ingredients and the prawns.  Gently toss it until even.  Serve immediately.

Apple Waffles

In the previous post I mentioned that I make waffles every weekend for the upcoming week as breakfast.  And this week, I used the apples that we freshly picked from the orchard yesterday.  They were delicious!

INGREDIENTS:

1 Apple, peeled, cored and finely chopped

3 Large Eggs, beaten

1/3 cup Butter, melted

1/4 cup Sunflower Seed Oil

1 cup Milk, 2%

3 tablespoons Vanilla Extract

1 cup Pastry Flour

2 cups Whole Wheat Flour

2 tablespoons Cinnamon Powder

1 teaspoon Pumpkin Spice Powder

handful of Flaxseed (optional)

1/3 teaspoon Salt

DIRECTION:

1. In a large mixing bowl, whisk eggs, butter, vanilla extract, milk, and the oils together.

2. Add all the rest of the ingredients.  Mix until they are totally incorporated.  The batter should be very thick and sticky.

3. Heat up the waffle machine to medium heat.  Add two spoonfuls of batter in the centre and cook until it is done according to the machine indication.  Serve with maple syrup or chutney.