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.
This is a deliciously dense slab that travels well on adventures and is great with a cup of tea. You can easily substitute the brazil nuts for almonds or macadamias if preferred.
Makes 10 bars, prep time 20 min, cook time 20 min
1 C brazil nuts
1 C crystallised ginger
1.5 C dried apricots
4 Tbsp buckwheat flour (or wholemeal)
½ C dark chocolate
1 Tbsp honey
2 Tbsp coconut oil, melted
Preheat oven to 180C and line a small baking tin. Cover 1 C of the apricots in boiling water and set aside for at least 15 min.
Roughly chop brazil nuts, ginger, last ½ C of apricots and chocolate into large chunks and place in mixing bowl.
Drain soaked apricots and blend in food processor until smooth, add in honey and coconut oil and combine. Mix the apricot paste with the all other ingredients. Stir well, the mixture should hold together well, if not add a little extra flour.
Press mixture firmly into tin and bake for 20mins. Allow to cool then slice into bars and transfer to airtight container.
This is the ultimate indulgence, delicious figs packed with good fats and energy. The only downside is that they are so moreish it’s hard to stop eating them.
Makes 10, prep time 15min10 dried figs (soft eating variety)
1/3 C almond butter
¼ C dark chocolate
¼ C coconut threads
Using a small sharp knife make slits in the sides of the figs and push a teaspoon into them to open up a space inside. Melt chocolate in a small bowl and set aside.
Stuff the figs with about a ½-1 tsp of the almond butter then dip the opened part of the fig in the melted chocolate. Sprinkle the chocolate with coconut threads and place on a lined tray. Repeat until all the figs are done. Transfer to freezer for