YIELD: 4 Servings PREP: 5 mins COOK: 30 mins READY IN: 35 mins Creamier than your standard Bombay Potatoes, these work beautifully as a stand alone dish, served with lots of steamed greens, or as a side to Dhaal. You could also use sweet potatoes, or even pumpkin, and add peas for a burst of colour! Ingredients 1 tsp Yellow Mustard Seeds 1 tsp cumin seeds 1 tbsp coconut oil 1 large Brown Onion diced 2 cloves garlic minced 1 tbsp Ground Turmeric 1 tbsp garam masala 10 medium baby or kipfler potatoes cubed 400 ml coconut cream 400 ml crushed tomatoes 2 cups Baby Spinach Leaves Himalayan Rock Salt to taste Chopped Coriander to serve Instructions Heat a large pot over medium heat, and add the mustard and cumin seeds. Cook, stirring, for 30-60 seconds, until fragrant and...
YIELD: 4 Servings PREP: 5 mins COOK: 30 mins READY IN: 35 mins Ingredients 3 shallots 10 cloves garlic 2 stalks lemongrass (white part only) 1 inch ginger, peeled 1 inch galangal, peeled Zest of 1 kefir lime, or 1 lime 1 tsp coriander seeds, lightly toasted 1 tsp white pepper seeds, lightly toasted 5-10 Red 'Birds Eye' chillies (depending on how hot you like it) Juice of 1 lime 1 cup loosely packed coriander Soup 1 tsp coconut oil 1 large sweet potato, diced 1 cup broccoli florets 1 small eggplant, diced 1 zucchini, diced 1 400ml can coconut milk 5 cups water 1 tbsp madras curry powder 2 tsp raw coconut sugar 3 kefir lime leaves, torn 1 tsp turmeric 2 tsp vegetable stock 180g udon noodles 1 cup bean shoots Fresh coriander and chilli flakes to serve Instructions In a food processor or blender,...
YIELD: 2 Servings
PREP: 5 mins
COOK: 10 mins
READY IN: 15 mins
1 cup Brown Rice cooked to packed instructions
2 cups homemade almond milk or alternative
1/2 tsp ground nutmeg
1 persimmon Quartered
1/2 cup Fresh Strawberries hulled
2 tbsp hemp seeds
2 tbsp Black Sesame Seeds
2 tbsp raw almonds
In a small saucepan, heat the almond milk, rice, cinnamon quills and ground nutmeg
Simmer for 5-6 minutes or until gently heated
Ladle into bowls and top with fruit, hemp and sesame seeds
SKILL LEVEL: Beginner
I have been obsessed with making my slow cooked No Waste Broth, Stock and Cubes recipe for the last few months, and am always finding new ways to use it. I was craving something ramen-ish, after watching a whole lot of ramen videos on Facebook (seriously, don’t they just make you starving?!) and decided that my favourite broth would be the perfect base, with a few additions. Now, you can either use the broth (which is a mix of a whole lot of vegetables, herbs and spices, and slow cooked overnight) or simply vegetable stock, or even water. Mind you, using a water base for ramen is a little thin, so you can jazz it up like I’ve done here...
I’ve wanted to make my own spice mix for a long time – using more than just dried spices. I have been growing my own organic vegies and herbs for over a year now in my two Healthy Patches, and had an abundance of celery, chillies, oregano, rosemary and spring onions… and nothing to make with it all. This recipe is completely interchangeable – have you got an abundance of carrot tops or beet leaves? Use them in place of the celery leaves. How about parsley, basil and coriander? Use them instead of the oregano and rosemary. For an Indian twist, add garam masala instead of the smoked paprika. It’s really that easy! Use this to add a depth of flavour...