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May 1, 2015 In Recipes

Roast Pumpkin and Millet Salad

Roast Pumpkin and Millet Salad
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If Millet is unavailable, substitute quinoa or brown rice.
Servings Prep Time
4 people 45 Minutes
Servings Prep Time
4 people 45 Minutes
Roast Pumpkin and Millet Salad
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If Millet is unavailable, substitute quinoa or brown rice.
Servings Prep Time
4 people 45 Minutes
Servings Prep Time
4 people 45 Minutes
Ingredients
  • 1⁄2 cup Organic Hulled Millet
  • 600 g Jap Pumpkin
  • 100 g Green Beans
  • 100 g Raw Cashew Nuts
  • 100 g Rocket or Baby Spinach
  • 70 ml Organic Olive Oil
  • 1 Organic Lemon or Lime, juiced
  • Salt and Pepper to taste
Servings: people
Instructions
  1. Slice the pumpkin and roast in a hot oven (210°C), skin on (if the skin is not too tough) for about 25-30 minutes- or until it really starts to brown.
  2. Rinse the millet and then cook in 2 cups of water with a pinch of salt. It will take about 10 minutes- cook until it has softened but is still a bit crunchy.
  3. Roast the cashews in the oven for 8-10 minutes or toast carefully in a dry pan. Slice the green beans and steam- you can steam on top of the millet cooking pot if you’re organised enough! When the millet is cooked throw into a bowl, and stir in the olive oil, lime juice, pepper and salt.
  4. Add the green beans and baby spinach, then gently stir in the pumpkin - serve topped with fresh roasted cashews and a wedge of lime.
Recipe Notes

Thanks to Sun Hyland for the recipe

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May 1, 2015 In Recipes

Roast Potato and Puy Lentil Salad with caramelised red onion

Roast Potato and Puy Lentil Salad with caramelised red onion
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A great way to liven up your roast potatoes, and add some extra protein. Great also for taking to picnics and barbecues.
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Roast Potato and Puy Lentil Salad with caramelised red onion
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A great way to liven up your roast potatoes, and add some extra protein. Great also for taking to picnics and barbecues.
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Ingredients
  • 1 1⁄2 kg Potatoes Roasted*
  • 2 cup Puy Lentils Cooked. (equivalent to 3/4 Cup Dry), french green
  • 1 Red Onion Large, diced
  • 100 g Almonds Toasted
  • 20 basil leaves finely sliced
  • 1⁄4 cup extra virgin olive oil
  • 1⁄4 cup Balsamic Vinegar
  • 1 Lemon juiced
  • Sea Salt to taste
Servings: people
Instructions
  1. Fry the red onion in a pan with a third of the olive oil for about a minute. Then add half of the balsamic. Cook gently until the onion becomes quite soft. (it will taste quite sweet) Then add the drained lentils and cook for a few more minutes.
  2. Combine the lemon juice with the remaining olive oil and balsamic and shake.
  3. Place all of the ingredients in a salad bowl and stir well. Garnish with extra fresh herbs.
Recipe Notes

* Potatoes that are good for roasting include Dutch Cream, Nicola, Sebago or King Edward. If in doubt, ask the staff at Ripe!

Thanks to Sun Hyland

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May 1, 2015 In Recipes

Quick Grated Daikon and Carrot Salad

Quick Grated Daikon and Carrot Salad
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Daikon is revered in Japan for its many medicinal uses, being especially helpful in the digestion of oily foods. This salad is good for its crunchy texture and Asian flavour. Quick and easy, and makes daikon seem really yummy (which it is!).
Quick Grated Daikon and Carrot Salad
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Daikon is revered in Japan for its many medicinal uses, being especially helpful in the digestion of oily foods. This salad is good for its crunchy texture and Asian flavour. Quick and easy, and makes daikon seem really yummy (which it is!).
Ingredients
  • 4 shiitake mushrooms (soaked stems removed and sliced)
  • 1 carrot medium
  • 1 daikon medium
  • 1⁄2 cup Fresh corriander
  • 1⁄4 strip kombu about of 10cm
  • 2 tbsp sesame seeds
  • 1 tbsp Toasted Sesame Oil
  • 1 tbsp Tamari
  • 2 tbsp brown rice vinegar
  • 1 tbsp Mirin
Servings:
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May 1, 2015 In Recipes

Potato Salad Supreme

Potato Salad Supreme
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This is a delicious potato salad, worthy of a place on any celebration table. Instead of using Mayonnaise, this salad relies on fresh ingredients and the colourful flavours of the ingredients to make it delicious. Small desiree Potatoes are a good choice, or any with a red skin. If you're in a hurry, you can skip the caramelising of the onions, and just use half a small red onion, raw, and finely chopped.
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Potato Salad Supreme
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This is a delicious potato salad, worthy of a place on any celebration table. Instead of using Mayonnaise, this salad relies on fresh ingredients and the colourful flavours of the ingredients to make it delicious. Small desiree Potatoes are a good choice, or any with a red skin. If you're in a hurry, you can skip the caramelising of the onions, and just use half a small red onion, raw, and finely chopped.
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Ingredients
  • 1 kg small potatoes washed, unpeeled.
  • 2 large red onions
  • 1⁄2 cup extra virgin olive oil
  • 1/2 bunch fresh dill or 1 tablespoon dried
  • 1 Lemon large, juiced
  • 2 tbsp capers
  • 6 organic eggs boiled
  • flakey sea salt
  • freshly ground black pepper
  • 3 stalks celery or 1 small fennel bulb
  • 1 tbsp balsamic olive oil
Servings: people
Instructions
  1. Steam the potatoes, keeping them whole with their skins intact. When a knife cuts into them easily, remove from steamer and allow to cool completely, without a lid on. When cool, cut into smaller pieces if necessary, though it is best to use potatoes small enough to keep whole.
  2. To cook the eggs... Place in a large saucepan and cover with an extra inch of cold water. Bring to the boil, then turn the heat off, cover with a tight fitting lid and leave for 15 - 17 minutes, depending on the size of your eggs. Drain off the water, then plunge eggs into cold water with a few ice cubes added. (cooling them like this stops the green discoloration).
  3. Peel the onions, then slice in half, from the root end to the growth end. Then place cut side down onto a chopping board, and slice into the center of the onion, to make half moon shapes. Add a generous amount of olive oil into a large, heavy based saucepan, and place over a medium heat. Add the onions with a pinch of salt. Sautee over a low heat, stirring regularly until the onions begin to colour and stick to the base. Sprinkle with a little balsamic vinegar, and continue to cook for a further 10 minutes. (ensure the heat remains low to prevent them cooking too fast, it will take about 30 minutes all up.)
  4. Peel the eggs, and then slice into halves. Sprinkle yolks with a tiny amount of salt and set aside. Slice the celery or fennel into small slices. Roughly chop the dill, then combine with the lemon juice and the remaining olive oil.
  5. To assemble, place potatoes in a large bowl, and add the onions, dill, lemon juice, capers, celery/fennel and olive oil. Sprinkle with sea salt, then add the eggs and gently mix through.
Recipe Notes

When cooking the eggs - it is important to cool them immediately, to stop them from getting that green tinge.

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May 1, 2015 In Recipes

Pear and Pecan Salad

Pear and Pecan Salad
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A great salad for Autumn. The juicy sweet pears contrasts so well with the peppery rocket and earthy flavour of the toasted pecans. Use baby spinach leaves, mizuna or mesculin if you don't have rocket.
Servings Prep Time
4 people 15 minutes
Servings Prep Time
4 people 15 minutes
Pear and Pecan Salad
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A great salad for Autumn. The juicy sweet pears contrasts so well with the peppery rocket and earthy flavour of the toasted pecans. Use baby spinach leaves, mizuna or mesculin if you don't have rocket.
Servings Prep Time
4 people 15 minutes
Servings Prep Time
4 people 15 minutes
Ingredients
  • 2 bartlett pears ripe but firm, sliced.
  • 4 handfuls Rocket
  • 1 1⁄2 cups organic pecans
  • 2 tbsp Apple Cider Vinegar
  • 1 tsp seeded mustard
  • 1 pinch cinnamon
  • 1 tsp raw honey
  • 1 Pinch Sea Salt
  • 6 tbsp extra virgin olive oil
  • freshly ground black pepper
  • lemon juice
Servings: people
Instructions
  1. In small jar, mix together vinegar, mustard, honey, cinnamon, salt and 1/4-teaspoon pepper. Add the olive oil and then shake to combine.
  2. Slice the pears longwise, and combine with lemon juice to prevent browning.
  3. In a heavy frying pan, toast the pecans over a low heat, stirring carefully as they burn quickly.
  4. To serve, toss greens with dressing. Add pears and toss to coat. Sprinkle with pecans.
Recipe Notes

For variety, use lime juice in place of lemon and use pistachios or macadamia nuts.

For the classic side salad, slice parmesan or other aged cheese into the salad after adding the dressing.

Herbs such as flat leaf parsley can be added to boost the nutrients of this salad, and you can add flax seed oil or pumpkin seed oil to the dressing in place of some of the olive oil.

Try using Nashi pears in place of the bartletts, delicious and juicy!

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May 1, 2015 In Recipes

Macrobiotic Brown Rice Salad

Macrobiotic Brown Rice Salad
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GLUTEN FREE, DAIRY FREE AND VEGAN, THIS CLASSIC MACROBIOTIC STYLE DISH IS INCREDIBLY NUTRITIOUS AND DELICIOUS TO BOOT!
Servings Prep Time
4 people 1 hour
Servings Prep Time
4 people 1 hour
Macrobiotic Brown Rice Salad
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GLUTEN FREE, DAIRY FREE AND VEGAN, THIS CLASSIC MACROBIOTIC STYLE DISH IS INCREDIBLY NUTRITIOUS AND DELICIOUS TO BOOT!
Servings Prep Time
4 people 1 hour
Servings Prep Time
4 people 1 hour
Ingredients
  • 1 cup Brown Rice
  • 200 g broccoli
  • 250 g Squash
  • 2 Nori Sheets
  • 1 cup ⁄3sesame seeds
  • 1⁄8 cup Toasted Sesame Oil
  • 1⁄8 c Tamari wheat free soy sauce
  • 1⁄8 c Apple Cider Vinegar
  • 1⁄2 bunch Parsley
  • 1 Pinch Sea Salt
Servings: people
Instructions
  1. Cook the brown rice with 3 cups of water and a pinch of salt. Heat a small heavy based pan. Gently toast the sesame seeds until they begin to brown. Then add a dash of Tamari and take off the heat.
  2. Slice the Broccoli and Squash and steam gently- be careful not to overcook. Slice the Parsley and Nori Sheets very finely.
  3. In a large bowl, stir the Sesame Oil, Vinegar and remaining Tamari into the rice and mix well. Then add all the other ingredients, setting aside a few of the sesame seeds and nori strips to use as garnish.Serve with sweet potato burgers, pan fried tofu strips or baked fish.
  4. There are endless possible variations of this dish- some of my favourite additions include shitake mushrooms, coriander, roasted pumpkin- and a good squeeze of lime never goes astray.
Recipe Notes

Thanks to Sun Hyland for the recipe

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May 1, 2015 In Recipes

Lemon Roasted Beetroot Salad

Lemon Roasted Beetroot Salad
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This is a refreshing, light salad with just a few ingredients. Roasting the beetroots in lemon juice and olive oil gives them a tangy sweetness that balances the winter green salad leaves.
Servings Prep Time
4 people 45 minutes
Servings Prep Time
4 people 45 minutes
Lemon Roasted Beetroot Salad
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This is a refreshing, light salad with just a few ingredients. Roasting the beetroots in lemon juice and olive oil gives them a tangy sweetness that balances the winter green salad leaves.
Servings Prep Time
4 people 45 minutes
Servings Prep Time
4 people 45 minutes
Ingredients
  • 1 bunch baby beetroots (or two medium beets)
  • 1 Lemon juiced
  • Australian organic olive oil
  • 4 large handfuls salad mix
  • Salt and Pepper
Servings: people
Instructions
  1. Chop the stems off the beetroots, leaving an inch or so of stem on each. Reserve the leaves if fresh. Slice them into quarters, and place in a small roasting dish. Squeeze the juice of a lemon over them, then add a few slugs of olive oil and season with salt and pepper. Mix through and roast for 30 -45 minutes, or until a knife will easily cut into a beetroot. Stir the beetroots when first removed from the oven to evenly coat with the juices, then set aside to cool.
  2. In a salad bowl place the washed and dried salad leaves, along with the reserved baby beet leaves if using. (You might want to remove some of the stalk.) Add the cooled beetroots just before serving, and mix through to dress the salad.
Recipe Notes

To make this more of a meal in itself, add some olives, small cut segments of a blood orange, avocado or some chunks of creamy goats cheese, such as Holy Goat Silk, or Black Silk. Serve with Organic bread and extra olive oil. Yum!

Emma (local meal #1)

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May 1, 2015 In Recipes

Fresh Summer Yoghurt Dip

Fresh Summer Yoghurt Dip
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This easy dip is a great match for vege patties or to serve as a side dish with curries and spicy foods.
Fresh Summer Yoghurt Dip
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This easy dip is a great match for vege patties or to serve as a side dish with curries and spicy foods.
Ingredients
  • 3 tbsp Organic Plain Yoghurt
  • 1⁄2 Organic Cucumber
  • 1⁄2 Bunch Mint chopped roughly
  • 1 tbsp Lime Juice
  • 1 pinch sweet paprika
Servings:
Instructions
  1. Chop the cucumber finely and place in bowl. Sprinkle over the lime juice and mix through with the yoghurt, paprika and chopped mint.
Recipe Notes

Thanks to Hannah, Ripe Albert Park

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May 1, 2015 In Recipes

Daikon and Carrot Salad

Daikon and Carrot Salad
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Daikon is a long white radish which is excellent for helping the body to loose excess weight. It has a sharp taste when raw, which mellows with cooking.
Servings Prep Time
4 people 10 minutes
Servings Prep Time
4 people 10 minutes
Daikon and Carrot Salad
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Daikon is a long white radish which is excellent for helping the body to loose excess weight. It has a sharp taste when raw, which mellows with cooking.
Servings Prep Time
4 people 10 minutes
Servings Prep Time
4 people 10 minutes
Ingredients
  • 1 Organic Daikon
  • 4 Organic Carrots
  • 1 Handful goji Berries optional
  • A few lengths of laver seaweed
  • water or stock to cover.
Servings: people
Instructions
  1. Peel daikon & wash carrots. Slice thinly and place in saucepan with seaweed. Cover with cold water and boil until vegies are soft season with salt to taste.
Recipe Notes

Thanks to Kit (customer at Vic Market) for the recipe.

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May 1, 2015 In Recipes

Crunchy Cauliflower Salad

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A light interesting Salad that is great on its own (serves 2), or as a side dish to serve with grilled fish. You can really taste the difference, when you eat raw organic cauliflower, it has a delicious nutty taste, perfectly complimented here by the almonds and the cider vinegar dressing. Serve with fresh Organic sourdough.
Servings Prep Time
4 people 15 minutes
Servings Prep Time
4 people 15 minutes
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A light interesting Salad that is great on its own (serves 2), or as a side dish to serve with grilled fish. You can really taste the difference, when you eat raw organic cauliflower, it has a delicious nutty taste, perfectly complimented here by the almonds and the cider vinegar dressing. Serve with fresh Organic sourdough.
Servings Prep Time
4 people 15 minutes
Servings Prep Time
4 people 15 minutes
Ingredients
  • 1⁄2 Cauliflower chopped fine
  • 100 g Organic Roasted Almonds
  • 150 ml Apple Cider Vinegar
  • 1⁄2 bunch Corriander
  • 1⁄2 bunch Parsley
  • 100 g Sultanas
  • 2 Carrots sliced fine
  • 1 small red onion sliced fine
  • 50 ml extra virgin olive oil
Servings: people
Instructions
  1. Put cauliflower, carrot, and onion in a bowl, and add cider vinegar. Set aside for an hour, stirring occasionaly. Roughly chop herbs, and add with the sultanas and nuts to the veges. Mix through with the olive oil, and season with salt and pepper.
Recipe Notes

Leaving the cauliflower and veges to stand in the cider vinegar for an hour (you can leave them longer), starts to pickle them, making them easier to digest, and softening the taste of the vinegar. Cider Vinegar is a delicious condiment, and adds quite a different, unique, mellow flavour to salads and dressings.

Thanks to Mark at Kamel cafe.

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