From Fast and Easy Indian Cooking:

This was delicious, but quite hot. Next time, I'd de-seed one of the chillies. I added water to the mixture from step 6 and cooked it for about 10 minutes, not 2 as my potatoes weren't cooked and mushy enough.

I used this as a vegetable side dish for a curry feast.

Mixed Dahl:

Serves 4:

Ingredients:
1/2 cup split peas
1/2 cup split mung beans (I used green lentils)

Rinse and soak these for half an hour in enough water to cover.

1/2 cup red lentils - rinse and leave

2 medium brown onions, cut into chunks
4 cloves garlic, peeled

Drop onto blades at speed 4 to chop. 
Add:
2 Tbsp ghee
3 tsp black mustard seeds
1/2 tsp onion seeds (I used Nigella seeds, different flavour, but I didn't have onion seeds)

Heat on Varoma and cook for 5 minutes or so, until onion is starting to change colour.
Add:
1 Tbsp grated ginger
1 Tbsp ground cumin
3 tsp ground coriander
1 tsp ground turmeric
1 tsp chilli powder

Cook on Varoma/speed 3 for one minute or so.
Add:
2 x 400g cans tomatoes or 1 x 800g can
2 1/2 cups water
1 Tbsp vege stock (this is a guess, as I used some made up vege stock that I already had)
1/2 tsp black pepper
beans, lentils, peas

Cook at 80/speed 3 for around half an hour or more or until red lentils are tender.
Just before serving add:
1/3 cup cream
2 Tbsp finely chopped fresh coriander (optional)

This quantity is the maximum that TMX can hold, it wouldn't hurt to reduce this amount by 1/3.

Megan's Pizza Sauce:

3 large pizzas:

Ingredients:
1 Tbsp olive oil
1/2 brown onion
1 tsp garlic in jar or one clove garlic
large slice red capsicum
1/4 tsp dried chilli
variety fresh herbs - I used bay, sage and oregano, or 1 tsp pizza herbs
2 tsp salt
1/2 tsp sugar
1 can crushed tomatoes

Preparation:
Heat oil on 100 speed 2 for 30 seconds. Add chopped onion and garlic (or chop onion and fresh garlic in TMX first).
Add diced capsicum, chopped herbs, sugar, salt and tomatoes.
Cook for 10 minutes/100/speed 2. Blend at speed 5 for 2 or 3 seconds.

Tips/Hints:
I heat a strip of capsicum in the microwave for 30 seconds and put in a plastic bag for a couple of minutes, then I skin it. I find it makes the capsicum really sweet. You can chop everything first, then clean the TMX and start from there, but for such a small amount, I just chop everything.
This can be doubled or tripled and then canned as per my Tomato Passata.
To make this even richer, add a Tbsp Tomato Paste or add 4 or 5 semi dried or sun dried tomatoes.

I've just got this book out of the library. Most recipes are made in a blender or food processor, so ideal for the TMX!

It's really interesting and I'd love to try some of the food. The author, Matt Amsden, has a raw food restaurant in Santa Monica, California.

What I like is the idea of using a dehydrator. I've never thought of that as something to do with raw food. He makes an onion 'bread' in a dehydrator and it sounds delish.
Another thing I loved was the zucchini 'spaghetti'. It looks like real spaghetti! Of course, you have to have a Spirooli Slicer to get the right look.

The nut loaves are also delicious looking. Has anyone made any of his recipes? If so, how did they turn out?

I do note that he'd be lost without his fresh Thai Coconut juice. Something I could never lay my hands on. Also Agave nectar. All the 'pastries' use Agave nectar and ground nuts.

Yesterday, I just shouldn't have cooked anything.

Firstly, my Spelt bread was going beautifully, then I forgot about it after I had put it in the tin and it oozed out down the sides of the tin and onto the bench. It smelt 'alcoholic', so I figured it was ruined and chucked it.

Then I made some more baked beans to have with our Barby Breaky that we're planning for Boxing Day. Well, those little suckers just wouldn't soften. They'd been soaking for two days and cooking for three hours. I got sick of not being about to use Timmy, so I put them in the pressure cooker. They still weren't soft!!  Not to be outdone, I pressure cooked them for a bit longer...and...they caught on the bottom and burned. 

They went into the compost.

I gave up and cleaned the toilet, bathroom, bedrooms and passage way, then had a cup of coffee and opened the chocolates I had bought to share over the Christmas break. I felt much better.

I've been listening to the CD's while I've been cooking and cleaning (cause I'm going to Perth then Sydney and will be away for a week). Wow, there's some amazing info there. I'm still disseminating it all.
A couple of things I'm finding are contradictory. She recommends using soy flour quite readily in her recipe book, but then issues a warning about soya consumption on the CD. I use soy milk in my tea and coffee (which I've cut down on since listening to the CD!) and that's all. I tried rice milk, but it's awfully sweet and there's oil floating on the surface of my cuppa!!

She says that real corn cornflour is yellow. The one I buy is white, has it been bleached? I thought you could get white corn and that's what is used....

Cyndi says that Amaranth flour won't keep very long out of the fridge because of it's high Vitamin E content. Vitamin E is an antioxidant, it's used to keep oils from going rancid. So that just doesn't make sense.

Cyndi also pushes macadamia oil over all others. I have researched oils and rice bran and grapeseed are the best if you plan to fry anything as they will not oxidise at high temps. Macadamia is indeed a lovely oil, but do not cook with it. Don't cook with olive oil either. It will also oxidise at high temperatures.

I am thrilled to have found Cyndi's books as much of what she says I already believed, she actually provides the research behind the belief. Anyone else have her CD's or books? I'm planning to buy the book as well as the information is really valuable and I'd like to see it in print.

This is worth listening to:

Alan Jones talks to Lord Monckton

Just wondering if anyone's used Cyndi O'Meara's flour substitute. I was thinking of making up a batch and using, say, 1/2 a cup in place of normal flour in my recipes.
I agree with her that we rely on wheat so much in our diets which is why so many people are intolerant.