1 1/2 cups rolled oats
1 cup slithered almonds
1 cup desicated coconut
2 Tsp ground cinnamon
1/3 cup maple syrup
1 cup dried cranberries
Preheat oven to 160°. Line a large baking tray with baking paper.
Place all ingredients into a mixing bowl and mix well. Spread mixture over prepared tray and bake in oven for 15 minutes.
Carefully remove tray from oven. Stir Granola and place back into the oven for a further 10 minutes.
Allow to cool then serve with milk, yoghurt and/or fresh fruit.
500g butternut pumpkin, peeled, thinly sliced
1/2 x 250g packet haloumi, sliced
150g baby spinach
1/2 cup macadamias
2 tablespoons sesame seeds
1/4 cup torn fresh flat-leaf parsley leaves
1 tablespoon red wine vinegar
1 tablespoon olive oil
Preheat oven to 180 degrees. Drizzle oil over pumpkin and place on a baking tray. Bake for 15-20 mins or until pumpkin is tender.
Meanwhile place Haloumi in a frying pan over a medium heat and gently fry until golden.
In a large bowl add haloumi, spinach, macadamias, sesame seeds, parsley and pumpkin. Whisk vinegar and oil together in a jug. Season with pepper. Drizzle over pumpkin mixture. Toss gently to combine. Serve.
1 cup rice puffs
2 cups rolled oats
1/2 cup macadamias, crushed
1/2 flaked almonds
1 cup almond meal
8 pitted dates
1/2 cup dried cranberries
1/3 cup honey
1 tsp cinnamon
2 tsp vanilla extract
Pre heat oven to 180°. Line a slice tin with non-stick baking paper leaving an overhang on the long sides.
Spread the rice puffs, oats and flaked almonds in the tray evenly and cook in oven for 15 minutes or until toasted and golden. Allow to cool once cooked. Add almond meal and macadamias.
Place the dates and cranberries in a food processor and process until chopped.
Place the honey, butter, cinnamon and vanilla into a small pan over a low heat. Stir continuously until smooth and glossy. In a large bowl combine oat mixture and honey mixture. Stir well until combined.
Place mixture bake into prepared tin and press down firmly until the mixture is evenly spread in tin. Freeze for 1 hour.
1 tin corn kernels
1/2 red onion, finely diced
1 garlic clove, crushed
12 basil leaves, chopped
60ml olive oil
Pinch salt & pepper
Balsamic vinegar (slightly reduced)
2 Green tea bags for smoking
Bring a medium saucepan of water to the boil. Place tomatoes in and cook for 20 seconds, then place immediately into iced water to stop the cooking process.
In a large wok or frying pan place the contents of the tea bags (you can also add others herbs such as oregano) with a wire rack over the top.
Cut the tomatoes in half and place on wire rack, cut side up. Cover wok with foil and place on a high heat and smoke for approx. 5 mins or until smoke starts to come out of the sides. Once cooked put the tomatoes to the side to cool.
Once cooled remove the seeds and dice tomatoes. Add remaining ingredients and mix well. Refrigerate before serving.
1 tbs olive oil
1 medium brown onion, finely chopped
2 garlic clove, crushed
80ml (1/3 cup) mild curry paste (Sharwood’s brand)
1.5kg cauliflower, trimmed, coarsely chopped
1L (4 cups) vegetable stock
500ml (2 cups) cold water
250ml (1 cup) coconut cream
2 tbs roughly chopped fresh continental parsley leaves
Garlic & Herb salt
1 tsp curry powder
6 pieces warm naan bread, to serve
Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, for 3 minutes or until onion softens. Add curry paste and cook, stirring, for 1 minute or until fragrant.
Add the cauliflower, stock and water and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 15 minutes or until the cauliflower is tender. Set aside for 5 minutes to cool.
Transfer half the cauliflower mixture to a clean saucepan. Blend or process the remaining cauliflower mixture, in batches, until smooth. Add to saucepan with un-blended cauliflower mixture.
Add coconut cream and curry powder and stir over medium heat for 5 minutes. Remove from heat, stir in parsley and season with salt and garlic and herb salt. Serve with naan bread.