After having an overload of kiwifruit in our home I decided to create this chutney. I am always a bit put-off making preserves due to the amount of sugar that is often in recipes; in some cases they have more sugar than fruit. This recipe uses only date paste as a sweetener making it a nice ‘no added sugar’ alternative. It tastes great on crackers, toast or as a side to your favourite curry.
Makes approx 1.5L, Prep time 30 min, Cook time 1 hour
1.5 kg of kiwifruit
1 C sultanas
Zest of 1 lemon
¼ C lemon juice
1 C date paste
2 Tbsp fresh grated ginger
1 tsp chilli flake
3 tsp tamari or soy sauce
1 C apple cider vinegar
Peel bananas and kiwi’s and chop into chunks, put into a large heavy bottomed pot. Dice onion and add to fruit along with all other ingredients. Bring to the boil then lower heat and simmer for about 1 hour until fruit is soft and mixture is thickened, make sure you stir it regularly to stop it sticking.
Transfer into sterilised jars, and allow to cool. Due to low sugar content store chutney in fridge.
Black turtle beans are a staple in Latin American cuisine and also happen to been super good for you. They contain excellent amounts of protein, iron, potassium and magnesium. If you can find black tahini it is well worth buying, it looks almost like tar, tastes amazing, is loaded with calcium and looks fabulous drizzled over veggies or use it to create a vegan friendly version of squid ink pasta.
Makes 2.5 cups, prep time 15 min
2 cups cooked black turtle beans
3 tbsp black tahini (you can use normal tahini as well)
3 cloves crushed garlic
2 tsp tamarind paste
2 tbsp balsamic vinegar
2 tsp tamari
¼ cup water
1 tbsp olive oil
1 tsp mustard
1 tsp salt
Extra tahini and 1 tsp sesame seeds to serve
Put all ingredients in the food processor and blend well, stopping to scrape down the sides with a spatula. Add extra water if needed to get to a smooth consistency. Place in serving dish and drizzle with extra black tahini and a sprinkle of sesame seeds. Serve with veggie sticks or rice crackers.
A lovely refreshing salad that complements most Asian dishes especially sushi. This recipe makes a side for one person, to serve more people multiply the ingredient amounts by the number of guests you are cooking for. This Wakame is grown in NZ waters, and is a fabulous addition to savory dishes and its packed full of essential minerals and nutrients.
2 tbsp Wakame, soaked in 3 tbsp hot water for 10 min. – I used healthposts, BioBalance range.
1 tbsp toasted sesame seeds
¼ of a green apple
½ tsp toasted sesame oil
1 tsp rice wine vinegar
½ tsp honey.
Finely slice the apple into thin sticks. In small bowl mix together the honey, sesame oil, and rice wine vinegar. Drain the wakame and press out the excess water in a sieve or cheese cloth. Add to bowl along with apple and sesame seeds, mix well to combine dressing and flavours.
Serves 2, prep time 5 min
I first adapted this recipe from Vegetarian Everyday Cookbook. This version comes out very thick so can be eaten with a spoon, if you want it thinner juice your apples first or add a little water. Don’t be put off by the strange sounding combo of ingredients, it tastes divine! It you can’t find cavelo nero, kale or spinach will work well.
Full of all sorts of goodness, brazil nuts for selenium, ginger for warmth and circulation, spirulina for iron and protein, maca for immunity and hormone regulation its your daily dose of super charged super foods.
2 large apples
Juice of 1 lime
1/2 avocado or banana peeled
10 brazil nuts soaked 2-6 hours
1 handful sprouted mung beans or lentils
1 cm piece of ginger, grated
4 mint leaves
2 cavelo nero leaves, de-stemmed and chopped
½ tsp spirulina or barley green powder – optional
1 tsp maca powder
Cut and core apples, drain and rinse the soaked brazil nuts. Place all ingredients in a high powered blender and process until smooth, pour into glasses or bowls and top with fresh fruit.
This has got to be one of the quickest soup recipes in my repertoire. You can always trust most kiwis to have a bag of peas in their freezer and a lemon tree in the back garden. It tastes great and you can swap the mint for coriander or parsley for a different flavour.
Serves 4, Cook time 15 min
1 tbsp coconut oil
1 medium onion, finely diced
4 garlic cloves, minced
750g frozen peas
½ cup mint leaves roughly chopped
1 litre vegetable stock
Juice and zest of 1 lemon
Sea salt and freshly ground pepper, to taste
Pinch of smoked paprika
Warm the oil in a large pot, add the chopped onion and cook on a gentle heat for 5 minutes or until the onion is soft. Add the garlic and cook for a further 2 minutes.
Add 3/4 of the peas, the chopped mint leaves, and 3 cups of the stock. Cover and simmer for 10 minutes.
Blend the soup in a food processor or with a hand immersion blended it should be a thick puree. Return it to the pan, season with salt and pepper and add the remaining peas, stock, lemon zest and juice. Cook for a further 5 minutes. Spoon into bowls and sprinkle with smoked paprika.
Serve with fresh bread, you can also freeze it into portion sized pottle’s for your lunch.