PRAWN & PORK PAD THAI { A RECIPE FROM LUKE HINE’S CLEAN LIVING COOKBOOK SERIES. } Contributor: Luke Hines { INGREDIENTS } 2 tbsp coconut oil 3 eggs (organic or biodynamic if possible), whisked 300g pork mince 400g green medium king prawns, peeled, deveined 2 spring onions, thinly sliced diagonally 2 limes, zest finely grated, juiced 1/4 cup Sweet Chilli Sauce (Recipe in Luke’s Clean Living Fast Food Cookbook) 1/4 cup chopped fresh chives 1 cup fresh coriander leaves 4 carrots, peeled into long thin ribbons 1/2 cup raw macadamias, roasted, chopped { METHOD } Heat half of the coconut
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KINGFISH QUINOA SUSHI { A RECIPE FROM LUKE HINE’S CLEAN LIVING COOKBOOK SERIES. } Contributor: Luke Hines { INGREDIENTS } 4 nori sheets,1 cup cooked quinoa200g thinly sliced sashimi kingfish1 Lebanese cucumber, julienne1 large avocado, thinly sliced4 spring onions, cut into 6cm lengths1 tablespoon sesame seeds, toastedhalved lime cheeks, to serveQUICK PICKLED ONION 1 small red onion, thinly sliced into rounds1 tbsp raw apple cider vinegar2 tsp maple syrup { METHOD } QUICK PICKLED ONION: Combine the onion, apple cider vinegar and maple syrup in a bowl. Stand for 20 minutes, stirring occasionally, or until the onions are very soft.
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FRIED CALAMARI WITH LEMON AIOLI { IT’S A SEAFOOD FIESTA WITH JO ANDERSON FROM THE LUMINOUS KITCHEN } Contributor: Jo Anderson { INGREDIENTS } 700g cleaned baby calamari tubes with tentacles 1 cup milk 1 cup all purpose gluten-free flour 1 heaped tbsp corn starch ½ tsp cayenne pepper 1 tsp salt 1 L vegetable oil for deep frying ½ cup mayonnaise zest of 1 lemon 2 tbsp lemon juice 1 clove garlic, minced corse salt and black pepper, to taste { METHOD } Place the calamari in a bowl and pour the milk over. Allow to sit for 30
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Stuffed Beef Tenderloin { DINNER IS SERVED WITH VANESSA VICKERY OF BECOMINGNESS } Contributor: Vanessa Vickery { INGREDIENTS } 1 beef tenderloin (grass fed, grass finished, approximate size 1 – 1 ½ kg), trimmed 1 cup baby spinach 1 small red capsicum, roasted, peeled, seeded and sliced thinly 16 kalamata olives, pitted and sliced in half 12 semi dried tomatoes 1/3 cup pine nuts (optional) ½ cup crumbled feta or parmesan cheese (optional) 1-2 tbsp olive oil salt and pepper, to season { METHOD } Pre-heat oven to 215°C. Cut horizontally through the centre of the beef tenderloin, cutting to,
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Slow Cooker Meatballs { DINNER IS SERVED WITH VANESSA VICKERY OF BECOMINGNESS } Contributor: Vanessa Vickery { INGREDIENTS } MEATBALLS 500g beef mince 500g pork mince 1 medium onion, finely chopped 1 medium carrot, finely grated ¼ cup fresh parsley, chopped salt and pepper, to season TOMATO SAUCE 1 x 400 gram tin organic chopped tomatoes 3-4 garlic cloves, minced 1-2 tablespoons fresh basil, finely chopped salt and pepper, to season { METHOD } Combine meatball ingredients in a large mixing bowl, mixing lightly until well combined. Shape into desired size meatballs and add to the bottom of the slow
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