Recipes
Snacks and Bread
Peanut Butter Cookies
GF DF
The most delicious peanut butter cookies EVER!
INGREDIENTS;
1 cup of Pics Peanut Butter ( or any other natural butter )
3/4 cup coconut/raw brown sugar
1 egg
1/4 tsp baking powder
METHOD;
Mix all the ingredients well in a food processor or wth a stick blender, make into balls with wet hands, add to the a baking tray lined with baking paper then flatten the cookies with a spoon.
Bake at 150 degrees for 10-15mins. Enjoy!
TIP!! pack the sugar very tight when you are measuring.
Beautiful Seeded Bread
DF GF
INGREDIENTS;
1 cup Quinoa Flakes
1 cup Almond Meal
1 cup Sunflower Seeds
1/2 cup Pumpkin Seeds
1/2 cup Flaxseeds
1/4 cup Coconut Flour
3 tbsp Olive Oil
3 tbsp Psyllium Husk
2 tbsp Sesame Seeds
2 tbsp Chia Seeds
1 tsp Cinnamon
1 tbsp Maple Syrup
3 cups of filtered water
METHOD;
1. Add quinoa, sunflower seeds, pumpkin seeds, flaxseeds, sesame and chia seeds to a food processor and blitz to a medium - fine powder ( if using a large blender perhaps do in two batches )
2. In a large bowl add all the dry ingredients then put aside, in a small bowl add all the wet ingredients “ water, olive oil + maple “ and mix well.
3. Pour the wet ingredients into the filtered water and slowly start to pour the water mix into the large bowl with the wet ingredients, take your time. The coconut flour can absorb a lot of the liquid quick so if you need a little water add couple tbls at a time. I find 3 cups or just over is perfect amount.
4. Pour into a standard loaf tin lined with baking paper and let set to set for 1-2 hours, this will help form a nice loaf when you bake.
5. Bake at 180 degrees for 60 - 85mins minutes. I like to check with a clean knife if it is cooked right through, if its still a little wet inside cook for a further 15mins then turn off heat and let it cool in the tray on the bench.
TIPS: Best wrapped in the baking paper and a tea towel and placed in the fridge or slice it and put in the freezer. Best sliced thick.
I like to double cook in the toaster - turn it down to low and cook twice.
Spelt Buckwheat Granola
INGREDIENTS
2 cups spelt oats
1/2 cup chopped almonds
1/2 cup buckwheat groats
1 tsp cinnamon
2 tbls chia seeds
50ml olive oil
50ml maple syrup
Small handful of raisins
METHOD:
In a large bowl combine oats , almonds, buckwheat, raisins and chia seeds. In a small pan heat on low with the oil, maple and cinnamon until it is well dissolved and mixed. Carefully pour the oil mixture into the dry ingredients and mix well then spread over your baking tray lined with baking paper. Bake for 15mins @ 160 degrees.
- Great for a mid morning snack or even dessert.
Dinner Meals
Japanese Bowl with Tahini Dressing
INGREDIENTS
4 tbsp Olive oil
2 small pieces of Salmon
8 Button mushrooms cut, halved
2 tsp Tamari/ Salt reduced Soy sauce
1 Carrot julienne sliced
3 Broccolini heads, lightly steamed
1 small Cucumber, quartered
4 tbsp Sauerkraut
2 tsp Sesame seeds, to garnish
METHOD:
Heat a large, non-stick frying pan over medium-high heat with 2 tbsp of olive oil , once hot add the salmon, skin side down. Cook for 4 to 5 minutes or until skin is crisp. Turn. Cook, covered for 4 to 5 minutes for medium or until cooked to your liking.
Heat a medium sized pan with the remaining 2 tbsp of olive oil add the mushrooms, you want to cook them until there is a nice brown colour before flipping over, once they are an even tone and are nice and cooked then splash with some tamari / salt reduced soy sauce , give them a good swirl around for about 45 seconds to evenly coat then turn off heat and let them rest in pan.
Heat up you steamer, once the water is boiling add the broccolini and cook for around 4mins so they are still crisp, then immediately run under cold water for a minute, then let it drain.
Place 2 handfuls of lettuce on a plate, scatter over carrot slices then cucumber, then top with the steamed broccolini into a medium bowl add the tahini dressing to the side, add the pickled ginger, sauerkraut, mushrooms then finish by scattering with some sesame seeds.
TAHINI DRESSING
3 tbsp Unhulled Tahini
2 tbsp Fermented white miso
1 tsp fresh Ginger, grated
3 tbsp Rice wine vinegar
1/2 tsp Sesame Oil
1/4 cup Water
Add all the ingredients into a blender and mix to combine. Add additional 2 tbsp if you like it runny.
PICKLED GINGER
1 tsp Salt
100g Young fresh ginger, peeled
1/4 cup Rice wine vinegar
1/4 cup Water
2 tbsp fine Sugar
Use a mandolin to make the ginger very fine and thin, be careful using this tool! Transfer the ginger to a bowl and add the salt, use your hands and rub the salt into the ginger, set aside for 30mins to absorb the liquid. Use you hands to squeeze the excess liquid.
In a bowl add all the ingredients and mix well to dissolve the sugar, Transfer mix to a clean sterilised jar and store in the fridge. Keep us to 2 months - if it lasts that long :)
The bowl combines all my favourite items, the crunch for the raw vegetables, the crispness from the lettuce leaves and the unami taste from the dressing. I like to save the best for last and then mix it all together.
These bowls are so easy to make, the trick is having the right ingredients in the fridge on hand, always buying the same ingredients each week so their available to make when you need for example; I always have cooked quinoa or brown rice in the fridge , that way your having a slow release carbohydrate packed with vitamins and minerals. I especially love cold brown rice for sushi making.
This bowl I have some pan fried Salmon, but Tofu , Tempeh or even some soft boiled eggs would all work great.
Split Mung Dhal with Saag and Pumpkin + Chickpea Curry
Split Mung Dhal
2 cups split mung dal
1 tbsp ghee
1/4 onion, finely chopped
1 clove garlic, finely chopped
3 cm fresh ginger, finely chopped
1 tsp black mustard seeds
1 tsp numeric
1/2 tsp cumin
1/2 tsp garam masala
1/2 tsp ground coriander
2 tbls fresh coriander, chopped
Measure out the split mung and add to a colander and rinse well, then add to a large bowl and soak between 4-12 hours dependant on your digestive capability.
Drain the soaking beans and rinse again till water is clean, then place in a large pot and add enough cold over to just cover the beans , bring to the boil then cover on medium/low heat for 1 hour, throughout this time you may see white foam come to the top, scrap this off and discard.
Once the beans are nice and soft get your stick blender and blitx into a soup, if you like it chunkier don’t blitz too much or if you want it more on the watery side keep blitzing until your desired consistency.
In a medium fry pan, heat the ghee on a medium heat, add the black mustard seeds first , when these start to pop add the onion and garlic and cook until soft and yellow about 2-3 mins, then add the spices and mix this well to coat all the spices, cook for a further 1min then add the fresh coriander. Turn off the heat and add this to the blitzed dhal and mix well. Season to salt.
Saag
1 bunch of silverbeet spinach, chards removed, roughly chopped
1 small box of frozen spinach
1 tsp garam masala
1 tsp grated ginger
2 tbsp tomato paste
1/4 cup of meredith goats cheese - paneer is traditional cheese used but I like the creaminess from the marinated feta , any other creamy feta will work. Tofu is also a lovely addition to use.
In a large fry pan add the chopped silverbeet and cover with water, let the steam cook this through, when the water is almost evaporated from the pan add the frozen spinach and mix well. Once this is all cooked through evenly add the garam masala and ginger and mix well. then push the spinach to one side of the pan, add the tomato paste and let it sort of cook in that spot and cook, then mix through, then do the same again by pushing the mix to the side of the pan, add the feta and again let this cook a little bit, give it a minute or two then get two wooden spoons and chop it all up and mix the feta into the spinach, mix evenly then turn off heat.
Pumpkin and Chickpea Curry
1 tbsp ghee
2 cloves garlic, finely chopped
1 tsp fresh ginger, grated
1 can of drained rinsed chickpeas
1 cup of pumpkin, roughly cut up
1/2 tomato, chopped
1 passage of india - korma packet
1/4 cup water
In a casserole pot on medium to low heat, add the ghee then the pumpkin and turn down to low heat cook with lid on for about 5mins, then remove lid and add garlic, onion and ginger and cook until soft. Once you have mixed through well to coat all the pumpkin add the chickpeas and tomato, cook for a further 3mins with lid on. Open the lid and then add the curry packet, mix well and add the water, put lid back on and cook for another 3mins.
Toasted Coconut
1/4 cup shredded coconut
In a small fry pan, on a low heat add the coconut , it won’t take long 2-4 mins, you want an even colour, if its too dark when you check it turn the flame down.
Serve with steamed basmati and whole milk yoghurt.
Chicken Nasi Goreng
Ingredients:
3 cups per cooked rice - I used Basmati this time but any rice works just fine.
2 cups of shredded chicken
1/2 cup chopped carrots
1/2 cup chopped silverbeet
3/4 cup frozen peas
2 eggs whisked
3 tbsp kecap manis
1/2 tbsp minced garlic
2 tsp Ghee/ olive oil/ coconut oil
Fried egg on top and
Directions:
In a large wok / fry pan add the oil then the carrots and silverbeet, mix well to cover in the oil. Cover with a lid for 2minutes. Then add the peas and garlic and mix well, then the shredded chicken , cook for 1 minute then add the rice and splash with water , cover again for 1 minute. Push the rice mix to the side then add the egg mix and kecap manis to the top where rice is. Mix through straight away, cook for 1minute - the egg will cook very quick with the heat. Serve with Sambal and sliced cucumber and fried onion ( not the healthiest but adds to the journey of the meal )
Kecap Manis
1 cup soy sauce - I like the kikkoman natural soy range
1 cup brown sugar
1 tablespoon molasses
3 cloves garlic, peeled and halved
2 inch piece fresh ginger, peeled and quartered
2 whole star anise
2 whole clove
Directions:
Place all ingredients in a small saucepan and bring to a boil. Reduce the heat to low and simmer , continue stirring , until the sugar is dissolved and sauce begins to thicken, I cook for 10minutes then turn off the heat and let it cool.
Remove the spices before storing as they will keep releasing flavours. Once cool, pour the sauce into an airtight jar and store in the fridge. It will last for several weeks.