Grilled Asparagus and Broccoli Salad

Grilled Asparagus and Broccoli Salad

Serves: 4 – 6
Prep time: 15 minutes
Assembling time: 15 – 20 minutes 

INGREDIENTS:

  • 1 – 2 avocados
  • 150g fresh asparagus
  • 1 tsp crushed garlic
  • ½ fresh lemon
  • 200g zucchini
  • 4-5 cups salad greens of choice
  • 3 tbsp walnuts
  • 2 tbsp raw almonds
  • 4 – 6 tbsp extra virgin olive oil
  • 1 tsp sea salt

DRESSING:

GARNISH:

  • Sprouts
  • 1 tbsp black onion seeds

METHOD:

  1. Bring a pan to a high heat. Toast the walnuts and almonds until fragrant and slightly browned, approximately 5 – 10 minutes. Set aside to cool and then crush lightly.
  2. Thinly slice the zucchini into ribbons using a peeler. Add to a pan with crushed garlic, olive oil and salt. Cook until tender and browned. Flash fry the asparagus spears in the same pan with fresh lemon juice, salt and pepper.
  3. In a large salad bowl, break up the greens, add the grilled zucchini and asparagus, toasted nuts and avocado.
  4. To make the dressing, blend or whisk together all the dressing ingredients and coat salad just before serving.

New Year’s Day Harvest Table

New Year’s Day Harvest Table

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People have always taken to focusing on the New Year’s Eve, but we’d like to draw your thinking towards starting the year right, placing energies and intentions into a New Year’s Day, starting the year with a hangover is so 2019, and this 2020 we’re going to create something a bit more conscious… and delicious. The perfect start to the year can only begin with a beautiful, healthy, indulgent harvest table.

1. RAW CASHEW LEMON GINGER BUCKWHEAT TART

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2. CHICKPEA FLATBREADS WITH BEETROOT TAHINI

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3. FLORAL GRAPEFRUIT & SAGE SUMMER MOCKTAILS

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4. ROASTED BUTTERNUT HUMMUS GRAZER BOWL

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5. GRILLED ASPARAGUS AND BROCCOLI SALAD

Grilled Asparagus and Broccoli Salad

Floral Grapefruit and Sage Summer Mocktails

Mocktail

Serves: 4 – 6
Prep time: 5 minutes

INGREDIENTS:

  • ¾ cup elderflower cordial
  • ½ cup fresh grapefruit juice (can be substituted with any citrus juice)
  • 1L soda water
  • Handful fresh sage
  • Ice

 

METHOD:

  1. Mix together the elderflower cordial and grapefruit juice.
  2. Soak some sage leave in the cordial juice mix and then top up with soda water. Gently stir through before serving.
  3. Pour over ice and fresh sage, serve in a short tumbler.

New Year’s Day Harvest Table

 

Chickpea Flatbreads with Beetroot Tahini

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Serves: 4 – 6
Prep time: 15 minutes
Cook time: 15 minutes 

INGREDIENTS

Chickpea flatbread (yields approx. 10)

Beetroot Tahini Spread

METHOD:  

  1. Chickpea flatbreads: Blend together all the ingredients except for the fennel seeds. The batter will look very runny.
  2. Bring a shallow pan to a medium heat and ladle ¾ of the batter at a time, similar to a pancake shape and thickness.
  3. Sprinkle over some fennel seeds before flipping to coke the other side.
  4. Cut into triangles before serving.
  5. Beetroot tahini spread: Mix together all the ingredients and season to taste. Spread over the chickpea flatbread triangles, top with seeds, nuts, fresh sprouts or caramelised onion.

New Year’s Day Harvest Table

Raw Cashew Lemon Ginger Buckwheat Tart

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Serves: 6 – 10
Prep time 24 hours (soaking)
Cooking 35 minutes 

INGREDIENTS:

Cashew filling

  • 2 cups raw cashews (soaked in filtered water in the fridge overnight)
  • ¼ cup maple syrup
  • 1 tbsp vanilla extract / powder
  • 1 can coconut cream
  • Juice from 1 lemon

Buckwheat crust

METHOD:

  1. Cashew filling: Soak the cashews in water in the fridge overnight. Drain the soaked cashews and blend with the remaining ingredients until very smooth. Set aside in a bowl in the fridge until the tart base is ready.
  2. Buckwheat tart base: Preheat the oven to 150°C, blend together the dates and coconut oil until it forms a paste then add the buckwheat, flour, almonds and spices. Pulse until it forms a coarse sand texture. Press into a pie dish and bake for 10 minutes until golden. Allow to cool completely before pouring in the cashew filling.
  3. Set the tart in the fridge for 3 – 4 hours, or pop in the freezer for 45 minutes to firm up.
  4. Serve with fresh fruit, whipped coconut cream, and an extra drizzle of maple syrup.

New Year’s Day Harvest Table

Roasted Butternut Hummus Grazer Bowl

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Serves: 4 – 6
Prep time: 20 minutes
Cooking time: 45 minutes 

INGREDIENTS:

 

METHOD:

  1. Preheat the oven to 180°C.
  2. Cut the butternut into medium squares and evenly coat with coconut oil. Spread out on a roasting tray and cook until soft and slightly caramelised. Make the hummus base so long by adding all the ingredients to a blender and blend until smooth. Tip: add some of the aquafaba to the hummus for an extra smooth consistency.
  3. Once the butternut has cooled, blend in with the hummus. Keep a couple pieces aside for serving on top of the bowl. Serve with roasted brinjal, red peppers and fresh vegetables.

New Year’s Day Harvest Table

 

Superfood Cacao Ritual Elixir

Hot choc hero

Serving size: 2 (or 1 large cuppa)

INGREDIENTS:

TOPPINGS:

METHOD:

  1. Heat the milk and water in a saucepan until almost boiling temperature.
  2. Add all ingredients to a high-speed blender and blend hot liquid for approximately 30 seconds. It should look smooth, thick and frothy.
  3. Serve immediately, top with a sprinkling of chia, cacao nibs and ground black pepper.

 

Superfood Cacao Ritual Elixir 1

 

 

 

 

 

 

 

 

 

 

 

 

Healthy Sunflower Seed Breakfast Risotto

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INGREDIENTS:

Healthy Sunflower Seed Breakfast Risotto 2

Healthy Sunflower Seed Breakfast Risotto

 

 

 

 

 

 

 

 

 

METHOD:

  1. Soak the sunflower seeds in 2 cups of water overnight. Drain off the water in a sieve before cooking the seeds. 
  2. In a saucepan or small pot, cook the sunflower seeds in the milk, salt and vanilla powder. Simmer on a medium heat for approximately 30 minutes. 
  3. While the sunflower seeds are cooking, in a separate bowl, cover the dried pears (fruit) in boiling water and allow to rehydrate until soft (approximately 10 minutes). 
  4. Remove the pears from the water and then add to a small saucepan.  Heat through the pears until warm and soft. 
  5. Once the sunflower seeds are soft and pale in colour, remove from the heat and allow to cool slightly. 
  6. Add the slightly cooled sunflower seed mix to a high-speed blender and pulse lightly (3-5 pulses) until it looks creamy but still has texture.
  7. Return the blitzed mixture to the pot and add maple, hemp seeds and tahini. 
  8. Allow to heat through before serving with the warmed pears. 
  9. Add more milk, hemp seeds or tahini according to taste preferences.  

*You can substitute the oat milk with hemp seed milk. If you would like to make your own hemp seed milk: soak ¼ cup hemp seeds in water in the fridge overnight. Blend with 1 cup filtered water and a pinch of sea salt until smooth. Lasts 2 – 3 days.

Healthy Sunflower Seed Breakfast Risotto 3

Vegan-Friendly Ayurvedic Dahl

Preparation time: 10 minutes

Cooking time:  40 minutes

Serves: 3 – 4 people 

INGREDIENTS:

TO SERVE:

 

METHOD: 

  1.  Soak the dahl for at least an hour in 2 cups water. Drain and rinse before cooking. 
  2. Cook rice in a pot or instant pot until slightly cooked but still a bit hard. 
  3. Add the dahl, veg and spices and coconut butter to the rice and cook in an Instant Pot on a high-pressure setting for 30minutes. If you don’t have an Instant Pot you can cook it on the stove with a little more water for about an hour or until soft. 
  4. Once cooked, stir through until well combined. It should be very soft, but not soupy. 
  5. Serve warm with a scattering of coriander, seeds and coconut yoghurt. 

 

Peanut Butter And Jelly Chickpea Blondies

Preparation time: 10 minutes

Cooking time: 30 minutes

Servings: Approximately 10 – 15 small squares blondies

 

INGREDIENTS: 

JAM:

  • 1 cup fresh strawberries
  • 2 tsp chia seeds
    ¼ cup water (optional)
  • Squeeze lemon juice

ADDITIONAL:

 

METHOD:

  1. Pre-heat oven to 150ºC and line a square tray with a baking sheet. 
  2. Rinse, de-stem and roughly chop the strawberries. Add to a pot along with the chia seeds and a few tablespoons of water. Bring to boil and leave to simmer until strawberries are mushy and start to thicken. 
  3. In a blender, combine the chickpeas, banana, peanut butter and date syrup. Blend until very smooth. Then add salt, baking powder and coconut flour. Pour ¾ of the batter into the tray. Then top with the strawberry jam and spread evenly. Drop the remaining ¼ of the batter and spread/swirl through the top jammy layer. 
  4. Bake for 15 minutes and then cover with foil to steam until cool. Enjoy warm as a breakfast treat or as an on-the-go snack. You can freeze the squares for up to 3 months.