A Superfood salad with Moroccan flavours using the very last of the seasons red capsicum and tomatoes and the much loved Superfood pomegranate.
150g yellow cherry tomatoes
150g red or black cherry tomatoes
1 red capsicum
1/2 red onion
seeds of small pomegranate
1 T chopped mint
2 garlic cloves, crushed
1/2 t ground cumin
3 T apple cider vinegar
3 T olive oil
1 & 1/2 T pomegranate molasses
sea salt and black pepper to season
Dice tomatoes, capsicum and onion and then combine all salad ingredients in a bowl. Whisk dressing ingredients in a small bowl and then pour over salad. Mix to gently combine. Garnish with extra mint and drizzle extra olive oil over salad, if desired.
With the cold weather coming I get the oven cranking and start baking - here is my favourite baked fish dish inspired by Jude Blereau's Wholefood for the Family Cook book.
700g potatoes (larger are better), skin on, scrubbed well
4 large garlic cloves
handful of basil
12 oregano leaves
1 T balsamic vinegar
3 T olive oil
2 x 400g tin chopped organic tomatoes
30g butter, melted
500g strong flavoured boneless fish fillets - I used snapper
115g kalamanta olives
Preheat oven to 220 degrees Celcius. Boil potatoes whole with a generous pinch of salt, careful not to overcook - should offer some resistance to a skewer. Drain well and set aside. Crush garlic and chop herbs, add good pinch of salt, vinegar and 1 T olive oil and the tin tomatoes and mix well.
Pour the melted butter in a baking dish approx 30 x 20 cm- I use a enamel coated cast iron dish to hold heat (if using stainless steel increase temp to 240 and may need to cook for 10mins longer). Add tomatoes and spread over base, the...
I recently made this for our Nurture & Nourish Women's retreat with brown basmati rice and it was delicious!A Quick & Easy vegetarian recipe if you have left over rice and a can of brown lentils or pre-cooked frozen puy lentils (I usually cook huge batches of lentils and freeze them in small zip locked bags).
1 red onion
2 celery stalks
1 cup basmati brown rice, cooked and cooled
100 ml extra virgin olive oil
2 garlic cloves, crushed
1 cup puy lentils or can of brown lentils
3 tablespoons chopped coriander
3 tablespoons chopped mint
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
2 tablespoons pine nuts, toasted
2 cups baby English spinach leaves
Score a cross in the base of each tomato. Put in a heatproof bowl and cover with boiling water. Leave for 30 seconds, then transfer to cold water, drain and peel away the skin from the cross. Cut the tomatoes in half, scoop ou...
If you haven't tried baking a whole cauliflower you simply must - it has become our new dinner staple especially with organic cauliflower in season - YUM! Cauliflower is high in vitamin K & C and part of the cruciferous family, which contain anti-cancer compounds.
Whole head of cauliflower
1/4 cup of olive oil
2 T dijon mustard
2 T apple cider vinegar
1 T dried oregano
1 t salt
Preheat your oven to 200 degrees Celsius. Cut cauliflower stem flush with the rest of the head so it will sit straight, then place in a dutch oven/cast iron pot with lid. Combine rest of ingredients in a bowl and mix well with a fork. Pour sauce over the cauliflower and rub all over the cauliflower with your fingers until it is completely covered. Put lid on and pop into oven for about 35 minutes or until tender. Take lid off and place under the grill for about 5 minutes until golden brown. Carefully transfer cauliflower to a serving plate and garnish with chopped parsley and a dribble...
Black beans are rich in antioxidant compounds called anthocyanins the same compounds in blueberries, grapes and cranberries for half the price. Tacos are a great way to get more of these fiber rich antioxidant beans in your diet. Open tacos means you can pile up the bean mix with leafy greens, chopped tomato, avocado, sauerkraut, coriander, jalapeno and crème fraîche - these are a hit at our house!
Tin of black beans (Honest to goodness brand do organic black beans or Old El Paso brand is at supermarkets)
3/4 of a tin of organic tomatoes
1/2 packet of taco seasoning (I use Old El Paso brand if I have run out of my own blend)
1/2 red onion, chopped
Mixed salad leaves
Chopped cherry tomatoes
Drain tin black beans and rinse very well. Fry up onion in olive oil, add beans, tomatoes and taco seasoning. Cook for about 20mins, while beans are cooking chop up all topping i...
A delicious salad that is quick to make and perfect for lunch or dinner especially when you don't have any lettuce greens but plenty of zucchini...
2 cups of grated or julienned zucchini
1 tomato, chopped
1 T of capers
1/4 of a red onion, chopped
handful of parsely, finely chopped
tin of mackeral (see pic below for recommended brand)
sprinkle of cumin powder to taste and/or chilli powder
olive oil (you might want to just use from the can of Mackerel)
salt and pepper to taste
Place all ingredients (except Mackerel) in a bowl and toss, then gently fold through the can of Mackerel. Season to taste. I really like this brand of canned Mackerel which you can purchase from The Organic Wholefood Store in Bowral Street.
One of my favourite salads combining lentils, halloumi, black currants, red onions with a lovely dressing which is spiced with cumin - reminding me of the amazing time I had traveling in Morocco.
Mixed Salad leaves
Chopped red onions
French (du Puy) lentils precooked
Halloumi cheese grilled/fried on a pan
4 T extra virgin olive oil
2 T red wine vinegar or balsamic vinegar
1 T pomegranate molasses
1 t powdered cumin
juice from half a lemon or lime
Experiment with different quantities of ingredients for the salad and use your gut feeling regarding proportions of ingredients. Mix Salad ingredients in a bowl, mix dressing ingredients in a jar and then toss salad with dressing and serve with home-grown alfalfa sprouts (Book in at Group Services for the next Raw & Fermented Cooking School to find out how to grown the perfect alfalfa sprouts).
Don't forget the humble Omelette - protein, fat and vegetables what more do you need? If I am working from home I often have a vegetable Omelette for Lunch or a lazy dinner - so quick & easy! It never fails to amaze me how different ingredients can make a completely different tasting omelette... so be creative and try using different vegetables, herbs and cheeses or try a dairy free option.
Salt & Pepper
Chopped red capsicum
Chopped red onion
Chopped coriander or other herbs
Chopped snow peas
Ash Goat cheese or other cheese
Heat a small pan with some butter, whisk together eggs with salt & pepper then pour into pan, add chopped vegetables, cheese & coriander. Cook bottom and then fold to melt cheese and further cook vegetables. You can add nut milk or dairy milk to the eggs whilst beating but I find the Omelette holds together nicely without extra liquid. Serve with a green salad.
A simple Paleo dish which can be served with coleslaw or steamed vegetables or sweet potato wedges.... Next weekend I am running Paleo for Weight Loss Cooking School so I thought I would feature a meat recipe. I only eat a small amount of red meat but when I crave some red meat I can't go past organic rump steak grilled on the pan with grilled onions and often mushrooms...
Organic rump steak
Chopped coriander or parsley
Salt & Pepper
Season steak with salt & pepper, heat olive oil in a frying pan, searing steak and cooking to your liking. Remove the steak to rest. Then add onion to pan and cook until caramelized. Lightly steam green beans and blend avocado with lemon juice and olive oil, then add chopped coriander or parsley. Serve steak with green beans and avocado sauce, topped with the grilled onion.
Eggs are a delicious low cost/high quality protein, an often overlooked Superfood high in vitamin K, B vitamins, selenium and vitamin D. Rich is several nutrients that promote heart health and brain function. Don't be fooled by the myth that they cause high blood cholesterol - have a read of this article: https://authoritynutrition.com/how-many-eggs-should-you-eat/