Smashed pea and avocado, green goodness on a plate
This recipe is a favourite of mine and great to use for dinner parties, or alongside your favourite vegan or meat main. It goes well with falafel, lamb and salmon, but we love it with a Roasted Cauliflower Steak. Or you can have it by itself. Enjoy.
1 & 1/2 cup peas
Large handful of baby spinach leaves
½ Large ripe avocado
Few leaves of fresh basil
4-5 leaves of fresh mint
1 & 1/2 tbsp. of olive oil
Salt and Cracked Pepper
Steam peas until hot and just cooked.
Place your peas and the remaining ingredients into the food processor. Blitz until you reach your desired consistency.
Sometimes only sweet potato wedges dipped into Hunter Gather Mayonnaise will do! There’s something very comforting about these and so they make regular appearances on our winter menu at home. We love to top them off with roast almonds when they need to look a bit more snazzy and just smother them in mayo when they don’t. How do you eat yours? Don’t forget to tag us in your images if you do make anything from our site, we love to see your Nourishing creations.
Sweet Potato Wedges – Serves 2 as a main course with vegetables and a salad, or 3-4 as a side.
2 Sweet Potato or 3 smaller ones
1 tbsp melted coconut oil or avocado oil
1/2 tsp smoked paprika
1/2 tsp ground cumin (or cumin seeds)
2 pinches salt
Roast almonds, sliced (optional)
Pre-heat oven to 180C. Using a sharp knife cut the sweet potato in half lengthways and then into quarters or thirds lengthways creating wedges. Place into a large roasting dish or baking stone.
In a small bowl mix together the oil of choice, smoked paprika, cumin and salt. Drizzle evenly over the wedges. Season with cracked pepper and bake for 15 minutes.
At this point you can remove and toss gently before placing back in the oven for a further 15 minutes. Once tender and lightly brown remove. Sprinkle with some sliced roast almonds. ENJOY!
Are you in Christmas food prep heaven or hell? With less than a week to go we’ve started making some bits ahead of time to make it all a little less crazy! Our plum sauce is the perfect accompaniment to duck, chicken or your favourite vegan alternative. With its spicy notes its smells amazing while it’s cooking too, a real scent of Christmas! This keeps very well in the fridge so is great for once you’ve had enough of the usual Christmas fare. How about changing it up between Christmas and New Year and having chicken, finely chopped veggies and plum sauce wraps?
8 medium plums, stoned and chopped 2 tsp finely chopped ginger 1/2 long red chilli, deseeded and finely chopped 1 clove of garlic, crushed 1 tsp red wine vinegar 1 dsp honey 1/4 tsp all spice 2 tbsp tamari sauce pinch cracked black pepper
Prepare all your ingredients as per the instructions above, and place into a medium sized pan. Place over a medium heat and bring to the boil gently. Reduce to a simmer for 15 mins. Remove from the heat and blend with your stick blender until smooth. Serve over your favourite roast meats or vegan alternative.