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May 1, 2015 In Recipes

Garlic Brussel Sprouts

Garlic Brussel Sprouts
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A super tasty, quick yummy recipe for brussel sprouts, with garlic and parsley. The secret to avoiding that nasty sulphur taste and odour is to avoid overcooking these little veggies. Serves 2 as a side dish.
Servings Prep Time
2 people 10 minutes
Servings Prep Time
2 people 10 minutes
Garlic Brussel Sprouts
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A super tasty, quick yummy recipe for brussel sprouts, with garlic and parsley. The secret to avoiding that nasty sulphur taste and odour is to avoid overcooking these little veggies. Serves 2 as a side dish.
Servings Prep Time
2 people 10 minutes
Servings Prep Time
2 people 10 minutes
Ingredients
  • 10 brussel sprouts
  • 1/4 bunch Parsley
  • 2 cloves garlic
  • 1 tbsp olive oil
  • 1 tbsp Butter
  • Sea Salt
  • Black Pepper
Servings: people
Instructions
  1. Chop the woody stems off the sprouts, and remove the outer leaves and any leaves that are marked or yellow. Wash the sprouts in a bowl of water, then remove and chop into halves. Pat dry. Crush the garlic cloves and chop finely. Wash the parsley and roughly chop.
  2. Heat the olive oil in a large heavy frypan, then add the sprouts cut side down. Cover with a lid and let cook for a few minutes over a medium heat till the sprouts have turned bright green, and browned slightly on the bottom. Use a wooden spoon to stir the sprouts, to make sure they are evenly cooking in the pan. Add the butter and the garlic and a pinch of sea salt, and mix through to combine. Cover with lid again til the garlic smells good ( just a few moments) and then throw in the parsley. Cover to allow the parsley to wilt, then stir through. Serve with a good grinding of black pepper.
Recipe Notes

Take care to pick sprouts that are roughly the same size, as it is important not to overcook them, but you want them to change to the lovely fresh bright green colour and be cooked right through. Using the lid while cooking this dish allows the brussel sprouts to steam a little, speeding up the process and keeping the flavours fresh.

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May 1, 2015 In Recipes

Chickpea and Apricot Tagine

Chickpea and Apricot Tagine
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Preferably, a traditional Morroccan Tagine would be used to cook this dish, but a heavy based pot with a tight fitting lid will do an adequate job.
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Chickpea and Apricot Tagine
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Preferably, a traditional Morroccan Tagine would be used to cook this dish, but a heavy based pot with a tight fitting lid will do an adequate job.
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Ingredients
  • 2 cups Cooked Chickpeas equivalent 3/4 Dry
  • 150 grams carrot
  • 2 sticks celery
  • 3 cloves garlic
  • 150 grams Green Beans
  • 1 Zucchini Small
  • 1/2 Red Capsicum
  • 150 grams Apricots Dried
  • 1/2 bunch Continental Parsley
  • 1/2 Cinnamon Quill
  • 1 tsp cumin seeds
  • pinch Saffron or 1Tumeric
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • olive oil
  • 3 cups water or stock
Servings: people
Instructions
  1. Slice the garlic and celery finely and chop the carrots into chunks.
  2. Heat up a little Olive oil in the tagine or cooking pot. Add the garlic and celery and cook gently until soft, then stir in the cumin seed and pepper. Cook for another minute.
  3. Now add the carrots, chickpeas, water or stock, saffron or turmeric and ½ tsp salt. Put the lid on and cook gently for 20 to 40 mins. While it is cooking, destem the beans and slice the capsicum, zucchini and apricots.
  4. Now add the cinnamon, apricots, zucchini, beans and capsicum. Pop the lid back on and cook slowly for another 20 mins or so (or longer if using a Tagine)
  5. Serve with buttered couscous and lots of chopped parsley
Recipe Notes

Thanks to Sun Hyland

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May 1, 2015 In Recipes

Cauliflower Cumin Soup

Cauliflower Cumin Soup
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This is a tasty winter soup, mildly spiced and super delicious.
Servings Prep Time
3 people 30 minutes
Servings Prep Time
3 people 30 minutes
Cauliflower Cumin Soup
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This is a tasty winter soup, mildly spiced and super delicious.
Servings Prep Time
3 people 30 minutes
Servings Prep Time
3 people 30 minutes
Ingredients
  • 1 organic cauliflower
  • 2 tbsp Whole cumin seeds
  • vegetable stock or chicken stock, hot
  • 1 onion medium, finely chopped
  • 2 cloves Organic garlic crushed
  • 2 tbsp olive oil
  • 2 tbsp hulled tahini
Servings: people
Instructions
  1. Break the cauliflower into similar sized, fairly large pieces, including stems. Steam until really soft, about 10- 15 minutes. (you need the cauliflower to be softer than you'd normally eat it, when in pieces.) Meanwhile, in a heavy fry pan, toast the cumin seeds, shaking the pan often to ensure they don't burn. Remove from heat and roughly grind with a mortar and pestle. (optional). Add 1 T olive oil to pan and saute the onions till translucent. Add the cumin seeds back to the pan, along with the garlic, and cook a few minutes more. Place the cauliflower in a soup pot, and cover with the stock. Throw the onion and garlic mix into the pot and bring it all to a gentle simmer. At this point you can use a potato masher to mush up the cauliflower, or you can blend some or all of the soup in a blender. Add the tahini when the soup is at the desired consistency, and be careful not to let the soup boil after adding this. Add black pepper to taste and salt if necessary. Serve with extra olive oil and toasted sourdough.
Recipe Notes

Crumbled blue cheese is a surprisingly good match for this soup. crumble a little on top, to serve.

Thanks to Emma

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May 1, 2015 In Recipes

Buckwheat Hash

Buckwheat Hash
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This is warming winter side dish, perfect with sauted greens such as kale, asian greens or spinach, and works well with roasted veg such as JAP pumpkin, sweet potato or carrot.
Servings Prep Time
4 people 30 minutes
Servings Prep Time
4 people 30 minutes
Buckwheat Hash
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This is warming winter side dish, perfect with sauted greens such as kale, asian greens or spinach, and works well with roasted veg such as JAP pumpkin, sweet potato or carrot.
Servings Prep Time
4 people 30 minutes
Servings Prep Time
4 people 30 minutes
Ingredients
  • 1 cup buckwheat
  • 2 cups vegetable stock hot
  • 1 Red Onion large
  • 2 tbsp sesame seeds
  • 2 Sunflower Seeds
  • 2 tbsp Tamari
  • 1 handful fresh chopped parsley
  • 1/2 Lemon juice
  • extra virgin olive oil
Servings: people
Instructions
  1. Toast the buckwheat in a heavy saucepan for a few minutes, stirring constantly. Add the hot vegetable stock, then cover and turn down the heat. Cook for 15-20 minutes until all water has been absorbed.
  2. Cut the onion in half, then slice into thin half moons. Slowly braise with a pinch of salt in a wide frypan with a good slug of olive oil, stirring occasionally to prevent burning. When the onions are translucent and sweet, and starting to caramelise, remove from pan and set aside. Toast sesame and sunflower seeds in the frypan, and when they are done, add the tamari and stir to combine. Remove from the pan.
  3. When the buckwheat is cooked, stir in the onions, seeds and chopped parsley, and add the lemon juice. Season to taste, and serve hot.
  4. This is warming winter side dish, perfect with sauted greens such as kale, asian greens or spinach, and works well with roasted veg such as JAP pumpkin, sweet potato or carrot. It is also delicious with mushrooms sauted with garlic, or with hearty casseroles.
Recipe Notes

Thanks to Emma

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May 1, 2015 In Recipes

Buckwheat and Walnut Bake

Buckwheat and Walnut Bake
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This is a lovely accompaniment for a white fish, chicken, baked tofu or hearty stewed beans on a cold winter night.
Servings Prep Time
4 people 30 minutes
Servings Prep Time
4 people 30 minutes
Buckwheat and Walnut Bake
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This is a lovely accompaniment for a white fish, chicken, baked tofu or hearty stewed beans on a cold winter night.
Servings Prep Time
4 people 30 minutes
Servings Prep Time
4 people 30 minutes
Ingredients
  • 2 cups Roasted Buckwheat Kasha
  • 4 cups Boiling Water
  • Oil or Ghee for sauteeing
  • 1 Leek Large, washed and sliced lengthwise, then thin half moons.
  • 1 tsp salt
  • 1/2 cup Walnuts Roasted
  • Fresh Parsley to Serve.
Servings: people
Instructions
  1. Preheat oven to 165 C. Saute the leek in 1-2 tsp oil/ghee with a pinch of salt until soft and fragrant ( a good 5-10 minutes; the longer the better). Use a baking dish that can either be covered with its own lid or with foil, and that can fit at least 7 cups of cooked grains inside. Coat the dish with a little oil/ghee to prevent the grains from sticking, then fill it with the cooked leek, roasted buckwheat, walnuts, water and salt. Cover tightly and bake in the oven for roughly 20 minutes or until the grains are soft and cooked. Garnish with parsley to serve.
Recipe Notes

Variations:
-Add mushrooms and other vegetables such as fennel, carrot or celeriac for a complete meal.
-For extra protein and heartiness, add cooked beans such as adzuki, lentils or chickpeas.

Roast your own buckwheat either on the stovetop in a sauté pan, or on a baking tray in an oven heated to 160 C. Roast for roughly 10 minutes or until light brown in colour and fragrant.

Thanks to Stephanie from Nourish for Life.

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May 1, 2015 In Recipes

Buckwheat and Sweet Potato Patties

Buckwheat and Sweet Potato Patties
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These patties are an excellent source of slow release energy, both the buckwheat and the sweet potatoes are sustaining and delicious, gluten free and packed with fiber and nutrients. The patties are moist and come together easily, and are pretty flexible, add whatever you like! You could also skip the last step and eat the mixture as a side dish or with a simple salad.
Servings Prep Time
12 people 1 hour
Servings Prep Time
12 people 1 hour
Buckwheat and Sweet Potato Patties
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These patties are an excellent source of slow release energy, both the buckwheat and the sweet potatoes are sustaining and delicious, gluten free and packed with fiber and nutrients. The patties are moist and come together easily, and are pretty flexible, add whatever you like! You could also skip the last step and eat the mixture as a side dish or with a simple salad.
Servings Prep Time
12 people 1 hour
Servings Prep Time
12 people 1 hour
Ingredients
  • 1 cup buckwheat
  • 1 tbsp Butter olive or coconut oil
  • 1 pinch largesalt
  • 2 cups Boiling Water
  • 2 sweet potatoes medium
  • 1 tsp ground cumin
  • 1/2 tsp cinnamon
  • 1 tsp garam masala
  • juice of small lime
  • Black Pepper
Servings: people
Instructions
  1. Slice the sweet potatoes length ways in half, and place in an oven dish. Rub a small amount of oil on the cut surfaces, then place in the oven, 200°C.
  2. In a pot with a lid that can be placed in the oven, toast the buckwheat over a low heat with the tablespoon of butter or oil. Stir constantly to toast the buckwheat evenly, for about 5 minutes. Add the boiling water, stir quickly then put the lid on and place in the oven for about 20 minutes, or until the water has been absorbed.
  3. When the sweet potato is soft, remove from oven and mash into the buckwheat. Add the spices, lime juice and season to taste with salt and pepper.
  4. When the mixture is cool, form into patties with wet hands, and pan fry with coconut oil for a few minutes on each side, until browned and heated through. Keep warm in oven while you finish cooking the patties, and serve with tomato chutney and salad, or with flatbreads as wraps.
Recipe Notes

Leftover patties are good for making wraps and sandwiches.
The mixture can be eaten as is, as a side dish, or maybe pressed into a loaf tin to form a loaf, and baked.

Thanks to Emma

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May 1, 2015 In Recipes

Brussel sprouts, beetroot & black-eyed peas

Brussel sprouts, beetroot & black-eyed peas
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This delicious and unusual dish uses the leaves as well as the roots of the beetroot. The leaves of the beetroot are packed full of vitamins and minerals such as magnesium and folate. If lemon myrtle is unavailable, use the zest of 1 lemon.
Servings Prep Time
2 people 1 hour
Servings Prep Time
2 people 1 hour
Brussel sprouts, beetroot & black-eyed peas
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This delicious and unusual dish uses the leaves as well as the roots of the beetroot. The leaves of the beetroot are packed full of vitamins and minerals such as magnesium and folate. If lemon myrtle is unavailable, use the zest of 1 lemon.
Servings Prep Time
2 people 1 hour
Servings Prep Time
2 people 1 hour
Ingredients
  • 2 cups Halved or Quartered Brussel Sprouts
  • 2 Beetroots Medium, with leaves
  • 1 cup Parsnip cut into small dice
  • 1 cup Kohlrabi diced
  • 1 tsp lemon myrtle fresh herb or dried leaf
  • 1 tsp cumin seeds Roasted and Ground
  • 1 cup Black Eyed Peas cooked
  • left over cooking water a little
  • Mirin to taste (optional)
  • 2 cup cooked quinoa or rice, to serve
  • 2 tbsp Flaxseed or Olive Oil, to serve
Servings: people
Instructions
  1. Roast the beetroot at 180 C for roughly 30-45 minutes or until soft in the centre. Set aside to cool then remove skin and dice.
  2. Put the water or cooking juice (or combination) to fill a saucepan about 1cm. Bring to a boil then add the brussel sprouts, parsnip, kohlrabi and cumin. Cook until veggies are tender-firm and the sprouts are bright green. Add the cooked beetroot and washed leaves, beans and lemon myrtle (or lemon rind) and cook for a minute to heat through. Season with sea salt, pepper, oil and mirin to your liking. Enjoy with the grains on the side, or these can be stirred through the dish to make a one-pot meal.
Recipe Notes

Variations:
-Beetroot can be boiled instead of roasted, but roasting gives far superior flavour.
-kohlrabi can be substituted to your liking; suggested alternatives include broccoli, cabbage and cauliflower.
-Black-eyed peas can be replaced with chickpeas or lentils.
-Garnish with options like fresh herbs (ie. Coriander or parsley) or roasted almonds.

Thanks to Stephanie of Nourish for Life

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May 1, 2015 In Recipes

Broccoli Pesto Pasta

broccoli pesto pasta
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This is a great Autumn recipe that uses steamed broccoli in place of basil to create a delicious pasta meal, with a mellow creamy kick of garlic and olive oil to finish it off.
Servings Prep Time
4 people 45 mintues
Servings Prep Time
4 people 45 mintues
broccoli pesto pasta
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This is a great Autumn recipe that uses steamed broccoli in place of basil to create a delicious pasta meal, with a mellow creamy kick of garlic and olive oil to finish it off.
Servings Prep Time
4 people 45 mintues
Servings Prep Time
4 people 45 mintues
Ingredients
  • 2 heads organic broccoli with stalks
  • 1 bulb Organic garlic
  • 500 g organic spaghetti
  • Organic Olive Oil
  • Sea Salt
  • freshly ground black pepper
  • Organic Butter
  • tasty cheese to serve (optional)
Servings: people
Instructions
  1. Keeping the bulb of garlic whole, slice the woody ends off, and place the bulb in a small oven proof dish with a drizzle of olive oil. Roast the garlic at 180°C for about 20 minutes, or until the garlic is soft, creamy and starting to caramelise. Remove from oven and cool.
  2. While the garlic is roasting, wash the broccoli and cut into small pieces, including the stem and any leaves. Steam the broccoli until it is really soft... Not the way you'd usually want broccoli, but in this case we're going to mash it, so it needs to be soft. (don't let it go yellow though!) Reserve the cooking water.
  3. Put the water on to boil for the pasta, and cook according to packet instructions.
  4. The garlic should have cooled down enough to touch by now, so slip each clove from its skin into a large bowl, and add a good pinch of salt and a few teaspoons of black pepper. Mash the garlic with 1/4 cup of olive oil, until it forms a creamy paste. ( I use a wide flat edged wooden spoon for this). Add the broccoli and continue to mash (smash!) until the broccoli breaks up and falls apart. You may like to add a little of the cooking water here to soften it up and make it easier.
  5. Drain the spaghetti, and tip it back into the pot. Stir through a knob of butter, then add the broccoli garlic mash, and mix well to combine.
  6. Serve with your favourite tasty cheese, such as parmesan, blue cheese or a strong crumbly fetta.
  7. Optional Extras: *Freshly chopped parsley, added into the broccoli garlic mash *Toasted pine nuts, pitted kalamata olives, or a few sundried tomatoes. *A drained can of tuna, sardines or mackerel. *3 tablespoons of chopped dill, and a squeeze of lemon * A few tablespoons of Organic Cream, Sourcream, Quark or ricotta.
Recipe Notes

Roasting the garlic in this way really changes its flavour. It becomes mellow and sweet, and not at all strong or overpowering like raw garlic.

Thanks to Emma

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May 1, 2015 In Recipes

Asparagus with Tahini Lemon Dressing

Asparagus with Tahini Lemon Dressing
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This is a versatile dish that could be served with any grain. We've used quinoa here, but brown rice, barley or even a small shaped pasta would be great with this.
Servings Prep Time
2 people 30 mintues
Servings Prep Time
2 people 30 mintues
Asparagus with Tahini Lemon Dressing
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This is a versatile dish that could be served with any grain. We've used quinoa here, but brown rice, barley or even a small shaped pasta would be great with this.
Servings Prep Time
2 people 30 mintues
Servings Prep Time
2 people 30 mintues
Ingredients
  • 1 can organic chickpeas rinsed, drained
  • 1 bunch asparagus
  • 1 cup quinoa
  • 2 cloves garlic crushed
  • 1/2 cup roasted cashews roughly chopped
  • 4 stalks celery roughly half a bunch
  • 1/2 bunch Spring onions
  • 1 Lemon zest and juice
  • Sea Salt
Servings: people
Instructions
  1. Rinse the quinoa then cook in a saucepan with a tightly fitting lid for 15 minutes, until the grain is soft and translucent. (use 2 cups of water) remove the lid and cool.
  2. While the quinoa is cooling, make the tahini dressing, by mixing together the lemon juice, zest, garlic, tahini and sesame oil, adding a few tablespoons of boiling water to help it mix together. Using a whisk helps. Salt to taste.
  3. Add a few tablespoons of sesame oil to a large frypan and place on a medium heat. Throw in the drained chickpeas and the chopped celery and a generous pinch of salt, and sautee for a few minutes, stirring while they colour slightly. Add the garlic, spring onions and asparagus, stir for a minute then cover with a lid and let the asparagus steam a little. It will brighten in colour after a minute or so, then add the chopped cashews.
  4. Place the quinoa in a large serving bowl, then mix through the veges. Serve in bowls with the tahini dressing and extra lemon.
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May 1, 2015 In Recipes

Asparagus with Corriander Pesto and Soba

Asparagus with Corriander Pesto and Soba
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A yummy noodle dish that makes the most of fresh spring asparagus.
Servings Prep Time
2 people 30 minutes
Servings Prep Time
2 people 30 minutes
Asparagus with Corriander Pesto and Soba
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A yummy noodle dish that makes the most of fresh spring asparagus.
Servings Prep Time
2 people 30 minutes
Servings Prep Time
2 people 30 minutes
Ingredients
  • 2 bunches asparagus
  • 1 bunch Corriander large
  • juice of 1 lime
  • 1/2 cup roasted macadamias or cashews
  • 1 clove garlic
  • 3 anchovies optional
  • 1/4 tsp chilli powder or 1chopped fresh chilli
  • 4 tbsp olive oil
  • 1 packet soba noodles
  • 1 Red Onion medium
Servings: people
Instructions
  1. Carefully wash the asparagus to remove any grit. Snap the tough ends off. Slice in half crosswise and lengthwise, then blanch the asparagus in boiling water for 1 minute, refreshing in a bowl of cold water.
  2. Wash the corriander, and cut off the roots. Place the leaves and the stems into a food processor with the roasted nuts, the anchovies, lime, chilli, oil and crushed garlic. Blend until smooth, adding more oil or lime juice if necessary and season to taste.
  3. Cook the soba noodles according to packet directions, then drain well. Peel the onion, then chop in half, and into slices. In a wok, heat 2 tablespoons of oil, then add the onion and asparagus, stirring over a high heat to cook it quickly. Add the pesto and mix through, then add the noodles and mix to combine. Serve immediately, or cool to serve at room temperature.
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