I remember years ago, working in a nursing home, and one of the staff told me about this diet she was on. She could only eat ‘white’ foods. Except flour. And sugar. Of course. Cauliflower, egg whites, protein powder, chicken, milk and potatoes made up the bulk of her diet- which lasted a few weeks. Enough to see her sufficiently hungry, irritable and I daresay, smelly. At the time, my thought was ‘Gross’. Still is, actually. But I also recall thinking that I would DIE if cauliflower was the only vegetable I could eat. My experience with cauli’s was probably like every other Aussie kid. Roasted ‘trees’ in white sauce. Or boiled and served with a sprinkle of salt and pepper...
YIELD: 2 Servings PREP: 5 mins COOK: 55 mins READY IN: 60 mins Ingredients 6 medium sized beetroots, halved; choose beets with bright green leaves, and firm, unwrinkled skin 2 medium sized purple carrots, roughly chopped 1 tsp rock salt 4 cloves of garlic 1 tsp cumin seeds 2 tbsp coconut cream 1 tsp ground cumim 2 ½ cups water Instructions Preheat oven to 200ºC Fill a large soup pot with cold water and add the beets, carrots and rock salt Bring to a boil, then simmer for 10 minutes Strain water, and using the same pot, sprinkle the wet beets and carrots with the cumin seeds and stir to coat On a paper lined tray, bake beets, carrots and whole garlic cloves for 45 minutes or until tender Carefully peel the...
YIELD: 2 Servings PREP: 5 mins COOK: 60 mins READY IN: 1 hr 5 mins Ingredients 1 tbsp coconut oil oil 3 cloves garlic, minced optional 1 tsp grated ginger 1 tsp grated fresh turmeric 1 tbsp sesame oil 1 tsp mirin 1 tsp rice wine vinegar 1 cup brown rice, rinsed (soaked overnight if desired) 2 cup water + 1 cup if needed 1 tsp ground wakame flakes 1/2 cup pumpkin, diced 1/2 cup sweet potato, diced Fresh coriander to serve Sesame seeds to serve Instructions In a large pot, heat the coconut oil and sauté the minced garlic and grated ginger and turmeric Add the sesame oil, mirin, rice wine vinegar, brown rice, water and wakame flakes Bring to a boil, then turn down the heat and allow to simmer for 40 minutes, without letting the...
YIELD: 6 Servings
PREP: 15 mins
COOK: 35 mins
READY IN: 50 mins
The perfect picnic salad!
Ingredients
2 cups butternut pumpkin, dicedroasted
1 cup cauliflower roasted
1 cup kale, shredded
500 g spelt spiral pasta or pasta of choice
1 tbsp Extra Virgin Olive Oil
1 tsp Ground Turmeric
Salt and Pepper to Taste
Freshly Squeezed Lemon Juice
Instructions
Cook pasta according to packet directions, adding the kale at the last minute, just lightly cooking it
Drain and rinse pasta under cool water and set aside
Toss pasta and kale well, and gently stir the pumpkin and cauliflower through
Top with olive oil, sprinkle with turmeric, season to taste and serve with a big squeeze of lemon juice
COURSE: Salad
SKILL LEVEL: Beginner
Is there anything better than a creamy pasta? I was craving something creamy, carb-y, something a little bit delicious…and was transported back to the night I had Mushroom Stroganoff. I had the same craving then as well. But I wanted to make it a bit lighter…not as many spices, stripped back and with more of the focus on the ‘cream’ factor. Coconut cream on it’s own can be overpowering; especially when we’re talking a classic take on a famed Italian pasta dish (oh, the humanity!). What would my ex Italian boyfriends mama say? Probably throw me out of the kitchen in a rage. So, I had to pare back the coconut notes. Salt and turmeric. Turmeric and salt. Magic ingredients that seem...