I’ve had the house to myself this week – with Paul’s work schedule taking him all over the country, and my travels taking me far and wide, we don’t often spend a lot of time together. When he’s away, I love to go all out in the kitchen. I do when he’s at home as well, but I find myself being a tad more adventurous when it’s just me; so if the dish is a total flop, no one else has to suffer. I had some gorgeous fresh tofu staring at me from the fridge, longing to be eaten, and loads of chilli and coriander from mum and dad’s garden. I wanted something light, filling, grounding and spicy. This...
YIELD: 2 Servings PREP: 5 mins COOK: 55 mins READY IN: 60 mins Ingredients 6 medium sized beetroots, halved; choose beets with bright green leaves, and firm, unwrinkled skin 2 medium sized purple carrots, roughly chopped 1 tsp rock salt 4 cloves of garlic 1 tsp cumin seeds 2 tbsp coconut cream 1 tsp ground cumim 2 ½ cups water Instructions Preheat oven to 200ºC Fill a large soup pot with cold water and add the beets, carrots and rock salt Bring to a boil, then simmer for 10 minutes Strain water, and using the same pot, sprinkle the wet beets and carrots with the cumin seeds and stir to coat On a paper lined tray, bake beets, carrots and whole garlic cloves for 45 minutes or until tender Carefully peel the...
YIELD: 1 cup Ingredients 1 cup raw cashews soaked overnight 1-2 tbsp Good Quality Extra Virgin Olive Oil plus extra 2 garlic cloves 2 tbsp Freshly Squeezed Lemon Juice plus extra 1 tsp Himalayan Sea Salt 1 tsp Homemade Za'atar (see my recipe) Instructions Drain and rinse the cashews well and pop into your blender Add olive oil, garlic cloves, salt, and za'atar and process until smooth Add a splash of water and blend again. You can also add a probiotic if you wish. Spoon the cashew cheese into a nut milk bag, and squeeze out excess liquid Add to a bowl, cover with plastic wrap, and pop another bowl on top. Weight it down and press. Leave for up to two hours. Pour the cheese into a clean bowl, top...
YIELD: 6 Servings
PREP: 15 mins
COOK: 35 mins
READY IN: 50 mins
The perfect picnic salad!
Ingredients
2 cups butternut pumpkin, dicedroasted
1 cup cauliflower roasted
1 cup kale, shredded
500 g spelt spiral pasta or pasta of choice
1 tbsp Extra Virgin Olive Oil
1 tsp Ground Turmeric
Salt and Pepper to Taste
Freshly Squeezed Lemon Juice
Instructions
Cook pasta according to packet directions, adding the kale at the last minute, just lightly cooking it
Drain and rinse pasta under cool water and set aside
Toss pasta and kale well, and gently stir the pumpkin and cauliflower through
Top with olive oil, sprinkle with turmeric, season to taste and serve with a big squeeze of lemon juice
COURSE: Salad
SKILL LEVEL: Beginner
Using two simple and creamy spreads, this otherwise plain pumpkin tortilla morphs into something spectacular. A symphony of colour, golden pumpkin, passionate pink beetroot and vibrant greens… Try this Roasted Beet Dip (recipe a part of Kale and Beet Pizza) Try this Cashew Cheese (minus the Za’atar) or Peace Love and Vegetables Cashew Cheese YIELD: 4 Servings PREP: 5 mins COOK: 40 mins READY IN: 45 mins Ingredients 8 pumpkin wedges skin on or off 2 tbsp Extra Virgin Olive Oil 1 tsp Murray River Salt Flakes 1/2 -1 tsp Smoked Paprika Tortillas (try La Tortilleria Tortillas!) 1/2 cup Cashew Cheese homemade or bought 1/2 cup Roasted Beetroot Dip Fresh Greens Fresh Coriander Instructions Preheat your oven to 180ºC and line a baking tray with baking paper Drizzle the pumpkin wedges with olive oil and...
