Born out of wanting to use more bulk bin items at my fav local super market…
This week I’m bringing you a savoury spring salad that’s sure to put a smile on your face. The veggies can be substituted for whatever you have available in your fridge, or choose what’s in season. The rest of the items can almost all be found in the organic versions as well.
- 1/2 C each of white and red quinoa
- 1/2 C hulled millet
- 1/2 C sundries tomatoes
- 2 Tbsp raisins
- 1/2 C Brazil nuts roughly chopped
- 1/2 C coconut chips
- 4 Tbsp sesame seeds
- 1 small eggplant – cut 1 cm cubes
- 1/4 head cauliflower – cut into florets
- 1 orange, peeled and cut into slices
- 4 Tbsp olive oil
- 2 Tbsp curry powder
- 1/4 tbsp chilli powder
- 1 Tbsp sea salt
- 1/2 C of your favourite dressing. Urban Hippie Miso or balsamic vinaigrette work well.
- Preheat oven to 180 degrees C. In a small pot place quinoa and millet along with two cups of water, bring to a simmer and cook for 15 minutes, the cover, remove from the heat and set aside for 20 minutes.
- Soak sundried tomatoes in boiling water for 1/2 hour, then drain and slice.
- In a mixing bowl add oil, curry powder, chilli, salt and sesame seeds. Mix well, then add diced eggplant and cauliflower. Coat them with sauce then place on a baking paper lined tray. Roast in the oven for thirty minutes until veggies are soft.
- In a large bowl mix together cooked quinoa mixture, roasted veggies, raisins, Brazil nuts, coconut chips, orange and dressing. Mix well adding extra dressing and salt to taste.
- Serve with Rodrigo’s Sourdough bread.
I wanted a biscuit that wouldn’t crumble in my pack and that catered to a range of diets. These Afghans should do the trick, though they didn’t even make it into my pack because my other half decided he quite fancied them with a cuppa.
Makes 12 cookies, Prep time 15min, Bake time 12min
1 cup sunflower seeds
½ cup coconut threads
1 cup brown rice flour
½ cup buckwheat flour (if you’re not gluten free, swap rice and buckwheat for 1.5 cups wheat flour)
1 tsp baking powder
¼ cup cocoa powder
1 tsp vanilla essence
½ cup honey or maple syrup
½ cup coconut oil
2-4 tbsp water
3 tbsp melted coconut oil
1 tbsp honey
½ cup cocoa powder
½ cup walnuts
Preheat oven to 180-degrees. In a pan over medium heat, toast sunflower seeds until lightly golden then place in large bowl and mix with the coconut, flours, baking powder and cocoa powder.
In a small pan, melt honey and coconut oil, and remove from heat. Add the vanilla essence then mix wet ingredients into dry. Stir to combine. Dough should form soft balls in hand; if it feels too dry add water a tablespoon at a time.
Roll into tablespoon-sized balls and place on tray, press down lightly with fork. Bake for 10-15min. While baking, mix together icing ingredients and place in fridge to firm up.
Remove cookies from oven and allow to cool before topping with a heaped teaspoon of icing and a walnut half. Store in airtight container for up to a week.
This recipe creates a beautiful creamy dessert (or breakfast) you can substitute the boysenberries for whatever fruit that is in season and add flavours like cacao and vanilla to mix things up
Prep time 20 mins, serves 4
½ C white chia seeds
1 C dairy free yoghurt
1 C almond milk
2 C frozen boysenberries + a few to serve
3 tbsp. maple syrup
4 tbsp. almond butter
In a medium sized bowl mix together chia seeds, almond milk, 2 tbsp. of maple syrup and yoghurt. Allow to sit for 10-15 minutes, stirring well every few minutes until the mixture thickens and chia seeds are plump, add a little extra almond milk if the mixture becomes too thick.
In a small saucepan place boysenberries with a little water and warm on stove to defrost. Scoop out berries into a small bowl leaving most of the liquid behind add 1 tbsp. maple syrup then using a hand whizz or food processor blend until smooth.
In four glasses layer chia seed mix, boysenberry sauce and dollops of almond butter. Alternating with each until the glasses are full. Transfer to fridge for 10mins or longer to set.
Serve cold and for an extra special treat top with shavings of dark chocolate and extra boysenberries.
The friendly folks at BioBalance sent me a sample of their new certified organic Japanese matcha powder so what better thing to do on a Sunday morning but make cookies….
Matcha powder is made from green tea leaves, in the 20 days prior to harvest the growers block out the sunlight from the plant which helps to concentrate the powerful antioxidants and amino acids in the leaves. It is then ground into a very fine powder with a fantastic vibrant green colour. It’s also awesome in smoothies, bliss balls and cashew cheesecakes.
Makes 10 cookies, prep time 10mins, cook time 10 mins
1+1/4 C shredded coconut
1/4 C coconut sugar
1/4 C coconut oil, melted
1 tsp. vanilla essence
2 tsp. matcha powder
2 tbsp. green banana flour (or brown rice flour)
1/4 C almond milk
2 tbsp. melted coconut oil
1 tbsp. powdered coconut sugar (whizz in your blender until fine)
2 tbsp. cacao powder
Preheat oven to 180C and line a baking tray. In a bowl mix all the cookie ingredients together, shape into cookies, pressing mixture firmly together as you do.
Bake for 10-15 minutes until edges turn slightly golden. While they are baking mix together icing ingredients in a small bowl.
Remove cookies from oven and allow to cool slightly before dipping one half of the cookie into the chocolate or drizzling some of the icing over top.
Allow to cool fully before serving or storing in an airtight container in the fridge.