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.
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 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
A crunchy savoury snack that is perfect for lunches, hiking or movie marathons.
Prep time 10 min, cook time 10-15 min, makes 2 cups
1/2 tsp chilli flakes
¼ tsp ground turmeric
½ tsp garam masala
¼ tsp garlic powder (or small clove minced)
2 tsp tamari or soy sauce
½ tsp honey
½ tsp apple cider vinegar
1 ½ Tbsp tahini
1 C cashew nuts
½ C sunflower seeds
½ C pumpkin seeds
Preheat oven to 160C and line a tray with baking paper.
Place nuts and seeds in a food processor and pulse a few times until slightly broken up.
In a medium sized bowl mix all other ingredients to form a thick paste. Add nuts and seeds and mix well so paste coats them evenly (you may need to add a little water if it’s too thick).
Place 1 teaspoon sized clusters of the mixture (it should hold together lightly) onto the tray. Bake for 10-15 minutes until clusters are crunchy golden and dry all the way through. You can also just evenly spread the mixture onto the tray and then bake if you prefer.
Allow to cool fully before storing in an airtight container.
Delicious and quick to make, these can be frozen a head of time and defrosted as needed. If you want to make it gluten free simply swap the spelt flour for gluten free flour of choice.
Makes 12 mini muffins, prep time 10 min, cook time 15 min.
1 large carrot
½ C sugar-free jam
2 Tbsp. olive oil
1 Tbsp. water
¼ C sunflower seeds
¼ C pumpkin seeds
1 tsp egg replacer (can be found in most supermarkets)
1 C spelt flour
1 tsp baking powder
½ tsp ground ginger
½ tsp cinnamon
Grease a mini muffin tray and preheat oven to 180C. Grate carrot into a bowl and mix in jam, oil, and water. In another bowl mix together seeds, egg replacer, flour, baking powder and spices. Add wet ingredients to dry and mix until just combined. Spoon mixture into muffin tin.
Bake for 12-18 minutes until golden and springy to touch. Remove from oven and allow to cool for a couple of minutes before transferring into wire rack. Store in an airtight container in fridge.