{"id":443,"date":"2010-05-24T18:35:03","date_gmt":"2010-05-24T08:35:03","guid":{"rendered":"http:\/\/www.belly.net.au\/?p=443"},"modified":"2010-05-25T18:13:03","modified_gmt":"2010-05-25T08:13:03","slug":"radio-show-24-may-2010-veggie-warriors-geminis-and-chestnuts","status":"publish","type":"post","link":"https:\/\/www.belly.net.au\/?p=443","title":{"rendered":"radio show 24 May 2010 : veggie warriors, geminis and chestnuts"},"content":{"rendered":"

…yes a bit of an odd mix when you put it like that.\u00a0 It’s a bit hard to explain what Kieran is doing in 2 words, go to the fundraiser and let him explain. Today’s topics were <\/strong><\/em> the dangers of industrial food and seed production and some grass (or veggie patch) roots solutions, the deliciousness of chestnuts, and Lilith is cooking with the stars\u00a0 for\u00a0 Gemini<\/strong><\/em>. And at least one famous Gemini chef, Jamie Oliver, is a bit of a veggie patch warrior too.<\/strong><\/em><\/p>\n

GUESTS <\/strong><\/span>: Kieran Weston, organic heirloom seedling grower
\nLilith, astrogourmet<\/p>\n

KIERAN’S SCHOOL\/NURSING HOME PROJECT <\/strong><\/span>:<\/p>\n

“Seed Sowers Organic Seedlings with Life Changing Documentaries is hosting a fund raising movie night at the Byron Services Club on the 1\/6\/2010 [at 4 pm and 6 pm]
\nThe not for profit event is focused on raising awareness of major issues that confront our local and global communities along with future generations.
\nProceeds from the evening are intended to fund the installation of Organic Gardens in Schools, and assist in the formation of community cooperative programs, which are hoped to foster a closer community.
\nThe first 200 people to register online for this event will be invited to participate in the installation of the garden at the school,at which time Seed Sowers Organic and friends will conduct free workshops related to Gardening, Fermentation, and Raw Food Preparation.
\nSeed Sowers Organic would welcome expressions of interest on the night from schools retirement villages and other community groups that feel they would like to be involved. ”
\n[see contacts\/links below]<\/p>\n

\"\"<\/a>

Seed Sowers last school garden workshop...<\/p><\/div>\n

\"\"<\/a>

...and the flourishing vegetable garden<\/p><\/div>\n

GUEST RECIPES :<\/strong><\/span><\/p>\n

SOME HEALTHY SMOOTHIES FROM KIERAN :<\/strong><\/span><\/p>\n

Abundant Vegetable Smoothie<\/strong><\/p>\n

2 roma tomatoes
\n1 small carrot
\n1 small zucchini
\n1 clove garlic
\n1 tablespoon onion
\n2 stalks celery
\n1 red bell pepper
\n1 tablespoon fresh parsley
\n2 cups water
\n1 Avocado
\nBlend all ingredients together until creamy.<\/p>\n

Contributed by: Brenda Cobb (www.LivingFoodsInstitute.com)<\/p>\n

“When I Eat This, Life is Bliss\u201d Smoothie<\/strong><\/p>\n

3 bananas
\n1 cup raspberries
\n2 golden delicious apples
\n2 big handfuls of spinach
\n\u00bd – 1 cup of water<\/p>\n

Blend and indulge!
\n(best if your blender is 800 watts or more for the ultimate consistency)
\n
\nESPRESSO GRANITA SPIKED WITH COFFEE VODKA\u00a0 – from LILITH<\/strong><\/span><\/p>\n

\u00ad like Geminis it’s light, but it’s got bite<\/p>\n

Ingredients: 2 cups brewed espresso, sugar to taste, coffee vodka.
\nGarnish: Dark chocolate curls, fresh pomegranate, Italian cats tongue biscotti, up
\nto you…<\/p>\n

Directions: Combine espresso and sugar in a bowl and stir till sugar is
\ndissolved.\u00a0 Pour into shallow dish and freeze till ice granules start to<\/p>\n

form around the edges, about 1 hour, then stir with a fork to break up
\ngranules.\u00a0 Refreeze and restir every 20 minutes till the mix becomes an icy
\nslush, about 2 hours.<\/p>\n

To Serve: Spoon crystals into goblets, pour coffee vodka over, garnish as
\nyou fancy.<\/p>\n

<\/span><\/strong> <\/span><\/strong><\/p>\n

\"\"<\/a>

Australia's groovy chestnut mascot : Mr Chesty!<\/p><\/div>\n

<\/span><\/strong><\/p>\n

FROM THE BELLY LAB<\/span><\/span><\/strong> – by sister Tess<\/strong><\/span>
\n <\/strong><\/span><\/p>\n

BOILED CHESTNUTS:<\/strong><\/span><\/p>\n

choose fat, shiny chestnuts, with skin that feels tight and full, make a small cut on each so they don’t explode<\/p>\n

boil in plenty of water with a few few fennel fronds or a good pinch of fennel seed, and a pinch of salt, until the inside is soft<\/p>\n

cut one open to check<\/p>\n

eat warm or cold after peeling off both the outer and the inner skin, they keep for 2-3 days in their skins
\nor peel and use in various recipes (labour of love)<\/p>\n

LILITH IS COOKING WITH THE STARS : GEMINI
\n<\/strong><\/span><\/p>\n

Today we’re wishing happy birthday to all the Shire’s busy Geminis, for whom constant change and variety are the spice of life, and who just love eating with others: they adore the stimulating buzz of gossip over plutonic coffee while snacking on interesting nibbles at the latest nook with the look, or doing lunch at the newest smart little eatery serving tiny portions for high prices to celebs.<\/p>\n

So it’s no surprise that Gemini celebrity chef Delia Smith baked the cake on the cover of the Rolling Stones album Let It Bleed, and received an OBE last year for her contribution to British cooking.\u00a0 She shot to fame with Delias How To Cook TV series which actually\u00a0 taught Brits how to boil an egg, a show which led to a 10% rise in egg sales.\u00a0\u00a0 From bread machines to pasta makers to panini grills, Geminis love their gadgets, and Smith’s use of particular kitchen utensils caused overnight sell-outs \u00ad a phenomenon which came to be known as the Delia Effect, and that phrase is now in common use to describe a run on a\u00a0 product as a result of a high profile media recommendation.<\/p>\n

Gemini chefs also tend to be ultra moderns who love coming up with novel combinations and techniques like Gemini kitchen chemist Heston Blumenthal whose signature dishes include snail porridge, parsnip cereal and bacon-and-egg ice cream (must have an Aquarian ascendant).\u00a0 Famous for his scientific approach to cooking, culinary alchemist and molecular gastronomist Blumenthal promotes the use of vacuum jar cooking, cooking in sealed bags and low temperature, ultra\u00adslow cooking of meat that doesn’t melt fat or release juices, keeping the meat so moist it doesn’t need sauce.<\/p>\n

His Fat Duck restaurant was voted best in the UK and best in the world, and his TV program Heston’s Feasts recreate Victorian, Medieval, Tudor and Roman themed dinner banquets with celebrity guests \u00ad all very Gemini.\u00a0 The Edwardian feast was based on the last meal
\neaten on the Titanic and the Christmas feast included dormouse, hot ice cream and a dish made from gold, frankincense and myrrh.<\/p>\n

While they’re the zodiac’s people people, Gemini chefs aren’t all celebrity showponies turning out moreish little morsels of elegant party tucker and Naked Chef Jamie Oliver, restaurateur and frequently outspoken media personality, has been awarded an MBE, voted Most Inspiring Political Figure of 2005 for lobbying the British government about British kids being served junk school lunches, and for creating a foundation which takes 15young adults a year from disadvantaged backgrounds,\u00a0 and trains them in the restaurant business.\u00a0 Another cheffy success story who left school at 16 with no qualifications,\u00a0 his TV series continually emphasize fresh organic produce and interesting low joule cuisine, and campaign to change poor cooking habits andunhealthy diets.<\/p>\n

Sophie Grigson is another Gemini cookand author who’s a keen supporter of organic local food suppliers andadvocate for healthy children’s food.<\/p>\n

by Lilith<\/p>\n

\"\"<\/a>

radio hula pic by KK - just to prove that Lilith really does wonderful hula performances while us bellysisters vainly try to keep the show on the rails<\/p><\/div>\n


\nEDIBLE QUOTE<\/strong><\/span> :<\/p>\n

\u201cFor any chef, supermarkets are like a factory. I buy from specialist growers, organic suppliers and farmers”.<\/p>\n

by Jamie Oliver, who got into a bit of trouble for saying this because he does ads for UK supermarket chain Sainsbury’s
\n
\nCONTACTS\/LINKS:<\/strong><\/span><\/p>\n

http:\/\/lifechangingdocos.com\/northernnsw\/blog – to book for the Future of Food screening in Byron Bay<\/p>\n

Seed Sowers Organic seedlings are at several markets and farmers markets around the Northern Rivers, including Byron Bay and Mullumbimby<\/p>\n

http:\/\/www.chestnutsaustralia.com.au\/recipes.html – oodles of chestnut recipes aand tips and the fabulous Mr Chesty<\/p>\n

a few links to the attempted Jamie Oliver US conquest:<\/p>\n

http:\/\/www.jamieoliver.com\/campaigns\/<\/p>\n

http:\/\/www.jamieoliver.com\/campaigns\/jamies-food-revolution<\/p>\n

http:\/\/www.guardian.co.uk\/lifeandstyle\/2010\/mar\/25\/jamie-oliver-us-healthy-eating – worth clicking just to see him dressed as a pea<\/p>\n

http:\/\/www.independent.co.uk\/news\/people\/news\/west-virginia-eats-jamie-oliver-for-breakfast-1925393.html – good article on the uphill battle Jamie is facing in the US<\/p>\n

\"\"<\/a>

some more healthy veggies planted in by the student volunteers and Seed Sowers at a local school<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

…yes a bit of an odd mix when you put it like that.\u00a0 It’s a bit hard to explain what Kieran is doing in 2 words, go to the fundraiser and let him explain. Today’s topics were the dangers of industrial food and seed production and some grass (or veggie patch) roots solutions, the deliciousness […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,13,4,33,9,14,12],"tags":[103,101,104,102],"class_list":["post-443","post","type-post","status-publish","format-standard","hentry","category-cooking-with-the-stars","category-drinkable","category-edible-quotes","category-radio-show-posts","category-sister-t","category-sweeet","category-wide-world-of-veg","tag-coffee","tag-drinks","tag-future-of-food","tag-granita"],"_links":{"self":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/443","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=443"}],"version-history":[{"count":7,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/443\/revisions"}],"predecessor-version":[{"id":455,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/443\/revisions\/455"}],"wp:attachment":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=443"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=443"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=443"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}