 The beautiful Tarra River Over Christmas we went away to our favourite camping spot in the Strezlecki ranges, to a caravan park in the middle of the bush with no mobile phone reception (yay...freedom), however it does have a loo & shower block and powered sites! So off we go with our tent and Thermomix. Who says camping needs to be fried eggs for brekky, sandwiches for lunch and a BBQ for dinner. Here is our camping menu. Day 1 Dinner - Mushroom risotto with red wine and rosemary, and a garden salad Day 2 Breakfast - Green Smoothie Lunch - (while hiking) - avocado and vegemite sandwiches on gluten free bread - ok, not very gourmet but it had to be portable and I did make the GF bread in the TM before coming camping Pre-dinner - Hummus with dukkah Dinner - Steamed vegetables with yummy toppings Day 3 Breakfast - Green Smoothie Lunch - quinoa with corn, steamed omelette, and garden salad Pre-dinner - the rest of the hummus Dinner - Hot potato salad Day 4 Breakfast - Green Smoothie  Breakfast - Green Smoothies A green smoothie is fruit based smoothie with raw green leaves blended through it. Green smoothies are not milk or yoghurt based, like most smoothies in the general population. Green smoothies are a nutritional powerhouse full of good quality calories from sweet fruit, fibre from fruit and greens, minerals from greens, vitamins from fruit and greens, protein from greens, the list goes on. People generally don't eat enough fruit and enough greens, so green smoothies are a great way to get more of both. They are also super quick and easy so there is no excuse to be missing breakfast. While camping our smoothies were pretty basic and the same each day but usually I change them each day at home. My recipes are always for two people and makes about 450ml each which will see you through to lunchtime very happily. Green Smoothie Ingredients 2 large bananas halved 2 oranges with the pith and peel cut off and halved 3-4 silverbeet leaves 1 big glass of water (about 450 ml) 2 tsp InLiven Probiotic Superfood Put everything in TM bowl and blend for 1.5 to 2 mins on speed 8-9 For more Green Smoothie recipes of mine please visit the page on this site or www.greensmoothiecommunity.com Lunch See my gluten free bread recipe already posted on this site Quinoa with corn and steamed omelette-serves two Ingredients 1 MC of white quinoa rinsed (to get rid of bitter, soapy coating) 1 cob of fresh corn, kernels cut off 4 free range organic eggs 50g cheese (optional if dairy free) chopped in TM and set aside chopped fresh herbs e.g chives, parsley, coriander salt and pepper Method Place quinoa in basket with 600mls of cold water Cook on varoma temp for 20 mins, speed 4 Add corn kernels to the basket and cook another 5 mins Place in thermoserver and toss with a Tbs of olive or coconut oil, a splash of tamari and a good grind of pepper Top up water to 500g and heat till it reaches varoma temperature - it will take about 5 mins Whisk omelette ingredients (eggs, cheese, herbs, salt and pepper) together in a bowl Place a piece of baking paper in the bottom of the varoma dish and pour the omelette mixture on it. Once the varoma temp is reached, place the varoma dish in position with the lid on, and cook on varoma temp for 5-6 minutes, speed 4. The omelette will puff up nicely when its cooked Slice the omelette in two with the spatula and serve with the quinoa and fresh green salad Entree Hummus and dukkah is on page 49 of the Everyday cookbook I use an orange and lemon juice combo, 65g in total Drain and rinse the chickpeas if tinned I use only 1 clove of garlic Blend for 3-4 mins for a super smooth hummus Drizzle olive oil on the hummus and sprinkle dukkah on top Dinners Mushroom risotto with red wine and rosemary-serves two 160g arborio rice 480g water 1 heaped tbs stock concentrate (Page 17 Everyday Cookbook) 200g portobello mushrooms, sliced a small handful of dried mushrooms e.g. porcini, shitake 2 sprigs of rosemary, leaves peeled off stems 2 cloves of garlic, peeled 1 small onion, peeled and halved 25g olive oil 50ml red wine 50g Parmesan cheese(optional) 2 peeled strips of lemon zest Chop cheese and lemon zest for 10 secs speed 9 and set aside Chop garlic, dried mushrooms and rosemary for 7 secs on speed 7 Chop onion for 2-3 secs on speed 5 Scrape down sides and add olive oil, heat on 100 degrees for 2 mins, reverse, speed 1.5 Scrape down sides and add rice and wine, heat on 100 degrees for 2 mins, reverse, speed 1.5 Scrape down sides and add water, stock paste and fresh mushrooms, heat 100 degrees for 16 mins, reverse speed 1.5 Place risotto in thermoserver, stir through cheese (optional) and lots of black pepper, allow to rest for 5 mins Serve with green salad  Steamed vegetables with yummy toppings My fave veg to steam right now is cauliflower, radishes, green beans, asparagus and pumpkin. Pumpkin, whole radishes and cauli take about 10-12 mins of steaming time, green beans and asparagus about 5-6, so put the former veg in the bottom tray and the rest in the top and set aside. Once water has reached varoma temp then time the veg as discussed above. Times will vary on the size you cut the veg, and if the veg are cold or room temp. Bring approx 500-600g of water to varoma temp speed 2-3 and set the timer for 6 mins, add the cauli/radishes/pumpkin on and then add the top tray with the beans and asparagus for another 6 mins. The amount of veg to serve is enough to fill a large soup bowl well for however many people you are feeding. Once steamed toss the veg in a little butter or olive oil, a splash of tamari, ground black pepper, a few drops of toasted sesame oil and sprinkle with sesame seeds or cashews. I also added a tin of 4 bean mix to this meal. Warm the beans in the top tray for the last two mins. Hot potato Salad-serves two 2-3 large potatoes or equivalent 2 eggs TM31 mayonnaise (Page 55 Everyday Cookbook) A few polski ogorki pickles Fresh chives Salt and pepper Boil 2 eggs in the basket in enough water to just cover them, for about 6 mins from the time the water boils Discard egg water and place 800g of water in the TM bowl Peel and cut potatoes into the size you like to eat them in a potato salad, and place in varoma dish Cook potatoes for 20-35mins (depending on the size, just keep checking) on varoma speed 2 Add peeled and quartered eggs, slicked pickles, chopped herbs and potatoes in a thermoserver and gently toss together. Add salt and paper and enough mayo to coat the mixture generously and to your liking Serve immediately   
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