Beetroot Stack

Beetroot Stack

Looking for an entree to serve guests or have along side some hearty salads for dinner. This is a recipe we love to use, it is quick to put together and tastes delicious.

3 large beetroot
Balsamic or cider vinegar
1 heaped tsp raw honey
1Tbsp good quality cider vinegar
1 tsp finely chopped rosemary
90gm goats cheese
2 Tbsp coconut yoghurt
1 clove of garlic
Salt and Pepper
Small handful watercress or rocket (for garnish)
1/4 cup walnuts

Place beetroot (with skins on) in a saucepan, cover with water and add in 1/2 Tbsp balsamic or cider vinegar. Bring to boil and then simmer on low heat until beetroot softens. Remove from heat and allow to cool. (I often do this step in advance, can be prepared the day before too).
In a bowl mix together honey, cider vinegar and rosemary. When beetroot has cooled, remove the skin and slice into 5mm rounds, add this to the honey mixture and leave to marinade.
Meanwhile, in a bowl combine the soft goats cheese with the yoghurt and mash together. Add to this the crushed garlic and salt/pepper to taste.

To assemble, start with a slice of beetroot, alternate between layers of beetroot and the goats cheese mixture, finishing with a slice of beetroot. Garnish with watercress on top.
Scatter walnuts around the plate. You can also add medjool dates if you wish.
In the photo above, I added a pea puree for colour, but we usually have it on its own, delicious with the walnuts and medjool dates. Enjoy…

Serves 4-6 depending on serving size.

NOTE – As a vegan alternative, you could replace the goats cheese with thick coconut yoghurt and a little lemon zest. If the yoghurt is not thick enough, strain it through a muslin cloth and you will get a lovely thick cheese-like consistency.

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Broccoli Soup

Broccoli Soup

Broccoli soup – a great way to eat your greens!

Broccoli is one of those vegetables we should all be including in our diet more. This soup uses Broccoli, but it is also lovely if you substitute one of the broccoli with half a head of cauliflower. It makes a very creamy soup.

2 large stalks of celery (including leaves)
2 heads of broccoli
3 cups of water
2 bay leaves
4 sprigs thyme
1.5 cups of coconut milk/cream (full-fat)
Salt and pepper to taste

Cut the broccoli into large florets and cut the stem into pieces. Roughly slice the celery. Add to a large pot along with the water, bay leaves and thyme. Place on medium heat and bring the water to a gentle bowl, turn down the heat and simmer for 5 minutes until broccoli is just tender. Place lid on the pot for a further 5 minutes to ensure cooked through. Add contents of pan (minus the bay leaves) along with coconut cream to a blender and blend until smooth. Season with salt and pepper.

Optional –
We like to add a garnish to our bowls of soup. You can add either some sprouts or the following topping –
1 avocado cut into small cubes
1-2 sticks celery finely cubed
1 tsp nut butter (optional) – see my ABC nut butter recipe
handful of cashew nuts.

Mix the above together and pile unto warm bowls of soup. You can add some sprouts at this stage as well if you wish.
ENJOY….

Serves 4
Soup can be frozen.

NOTE – When using coconut cream/milk. Try to purchase ones that do not have E numbers and extras added in, and where possible buy organic. In the UK Biona is a great coconut milk to use, In NZ the Trad-aid coconut milk/cream is delicious.
You can also make your own quite quickly out of organic desiccated coconut….

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Corn Quiche

Corn Quiche

Corn Quiche

The colour of this Corn Quiche alone will have your mouth watering before you’ve even had the first mouthful. This is a very quick and easy recipe to whip up for dinner or lunch. Use any left overs for your lunch the next day!

Ingredients

2 1/2 cups corn kernels
4 spring onions
3 tbsp coconut flour
Salt/cracked pepper
1/2 tsp smoked paprika (optional)
4 eggs
1/2-3/4 cup dairy free milk, such as almond milk.

Method

Finely chop your spring onions.

In a large bowl whisk together your eggs and 1/2c cup milk, seed in the coconut flour and seasonings. Whisk well. Leave for a couple of minutes. It will have thickened slightly. Add in the spring onions and corn kernels. Mix well.

Pour into a stone or lined baking dish.

Bake at 160C for 20-30 minutes, until lightly golden and cooked through. Be careful to not overlook.

NOTE – if you feel your mixture is too thick add in a little extra milk. You can replace the eggs with a vegan alternative if desired,

Enjoy with your favourite salads, how about our Carrot Salad?

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Creamy Brassica Soup

Creamy Brassica Soup

Cauliflower and broccoli make the base of this creamy brassica soup. Dairy free, we use cashew nuts to give it the creamy texture.

I made this for dinner tonight and it was enjoyed by all of us. Inge absolutely loved it, a great way to get greens in, and so delicious! We had this with toasted rye bread topped with nut butter.

1 head broccoli
1/2 large cauliflower
2 bay leaves
3 stalks celery (including leaves – I tend to use the middle part)
Heaped 1/2 cup cashew nuts
1 heaped tsp of Little Spice Country Garden Blend (see Note)
Salt (if desired)

Cut cauliflower and broccoli into large pieces. Place both into medium pot and fill up to just over half way with water. I tend to put the cauliflower and celery in first and then rest the broccoli on top. Add two bay leaves down the side of the pot into the water. Set over medium heat and simmer until starting to soften (approx 5 mins), Sprinkle over the spice blend and cashew nuts and simmer on low heat for a further 8-10 minutes until cashew nuts are softening and vegetables are tender. Remove from heat and allow to cool slightly. Remove bay leaves and then blitz in your blender until desired consistency is reached. Add a little more water if you prefer a thinner consistency. Season as desired.
Top with pumpkin seeds, or as above, with cashew nuts and hemp seeds. Enjoy…

NOTE – If you do not have the Spice Blend, you can alternatively place a small stem of rosemary and a small handful of thyme while cooking and then season with black pepper and salt.

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Harvest Tomato Sauce

Harvest Tomato Sauce

Harvest Tomato Sauce

We’ve had a bumper year this year with our tomatoes, we’ve eaten them straight off the vine, in salads, baked, you name it we’ve probably tried them like that! One of my absolute favourites though is my Harvest Tomato Sauce. My Harvest Tomato Sauce is perfect for when you have a bit of a glut of this gorgeous fruit. I like to cook up a big batch whenever I can. I’ll pop it onto pasta, serve it with rice, dollop it onto roasted veggies and it makes supper time after school super quick.

Ingredients

 

1.5 kg tomatoes cut into wedges and remove core (I like to use a mixture of tomatoes including cherry tomatoes cut into halves, but you can use large tomatoes cut into wedges only as well)
3 red capsicums, seeds removed and cut into eighths (you can also use a combination of red, yellow, orange peppers if desired)
1 large onion, peeled and cut into thin wedges (I like to use red onions if possible)
4 large cloves of garlic, skins left on
2 tsp chopped rosemary leaves
½ cup tomato passata (I use organic varieties you can readily buy in glass jars in the supermarket, they contain only tomato)
1 ½ tbsp coconut sugar
2 tbsp olive oil
¾  tsp Himalayan pink salt
Freshly ground black pepper

Method

 

Preheat the oven to 160C

Line a large roasting dish with baking paper. Place your tomatoes, capsicums and onion on this. Ideally try and keep as a single layer (use two trays if needed). Add to this your garlic, rosemary leaves and chilli (if using).

In a small bowl combine your tomato passata, sugar, olive oil, salt and pepper. Spoon this over the top of your vegetables and stir through until they are evenly coated.

Bake for about 2 hours. The vegetables will start to caramelise and shrivel a little, this means they are done and can be removed from the oven.

Allow to cool, remove the garlic skins and place all the ingredients in a blender or food processor. And Voila… a delicious tomato sauce…..(season further if required).

You can store in the fridge for up to a week, freeze or you can bring the pureed sauce to the boil and then pour into sterilised jars, cover and seal… all ready in your pantry for the cooler (or warmer) months.

ENJOY!

Use on the base of a pizza, alongside some roasted sweet potato wedges, over your pasta, with kelp noodles for a bolognaise or in a vege eggplant moussaka….. the options are endless…

Optional -Add 1 small chilli, seeded and chopped prior to roasting.

 

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Quinoa and Roast Vegetable Salad with Peanut Satay Dressing

Quinoa and Roast Vegetable Salad with Peanut Satay Dressing

This quinoa and roasted vegetable salad with satay dressing is a nutrient packed powerhouse of a meal. Enjoy it as a main or as part of our mega GIVEAWAY sharing meal. Because it is not a grain this quinoa salad can be enjoyed by those following a gluten free diet too. Did you know that quinoa is incredibly high in protein and that it contains almost double the fibre of any other grain or pseudo grain?

 

Ingredients

SERVES 4 PEOPLE

1 large courgette
1 large aubergine
2 carrots
1 large parsnip (or 2 medium size)
1 sweet potato
2 tbsp coconut oil (featuring Biona)
1 ½ tsp fennel seeds
1 ½ tsp ground cumin
Salt/Cracked Pepper

¾ cup quinoa (featuring Green Origins)
¼ cup pumpkin seeds (toasted if desired)
1 tbsp. balsamic vinegar or pomegranate vinegar (Mr Organics) (optional)

Pre-heat the oven to 200C.

Cut all the vegetables into 1-2cm size cubes (depending on how chunky you would like the pieces). Place the vegetables in a roasting dish/baking stone and toss together with the seasonings. Roast in the oven for 45 minutes at 200C, turning them a couple of times during the 45 minutes to ensure that they are evenly cooked.

While roasting the vegetables, boil the kettle. Once boiled. Place your quinoa in a medium sized pan along with two cups of boiling water. Bring the quinoa to the boil, then reduce to a low heat and simmer with lid slightly tilted for 15 minutes. Place the lid onto the pan and allow to rest ensuring that all liquid absorbs. Once slightly cooled, fluff gently with a fork.

Toss together the vegetables, quinoa, pumpkin seeds and vinegar together and place in a serving dish, or serve directly onto plates. If desired, you can serve with rocket/spinach as well.

Drizzle with the satay sauce below.

Satay Dressing

1/3 cup crunchy peanut butter (Manilife)
1 tsp rice bran syrup (Biona)
1 tsp olive or avocado oil (Mr Organics)
¼ cup coconut milk (Biona)
½ tsp lime juice (or lemon)
¼ tsp ground cumin
¼ tsp ground garam masala
1 tsp tamari (Biona)
Cracked Pepper to taste.

Place all ingredients in a bowl and mix together until well combined. If desired thin with a little more coconut milk.
You can also use almond milk or even water in this recipe.

NOTE – You could also use Rice in this recipe. I particularly like using Wild Rice…

Alternative… using a potato masher, lightly press the ingredients together. Then mould into mini cake size patties. Top with sesame seeds and bake for 10 minutes at 170C until warmed through.

Serve on a bed of rocket or spinach and drizzle with satay sauce or your favourite pesto!

 

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