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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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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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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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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GRILLED PRAWN SKEWERS WITH PISTACHIO DUKKAH { WE SUMMER FAST APPROACHING THIS DISH IS SURE TO MAKE PACK A PUNCH OF FLAVOUR TO YOUR NEXT MEAL TIME. } Contributor: Table of Plenty { INGREDIENTS } 1 kg green prawns (approx 30), tails intact and deveined 80g Table of Plenty Pistachio Dukkah 2 tbsp fresh coriander, chopped fresh lime juice and lime wedges, for serving sea salt, to taste olive oil spray { METHOD } Combine fresh chopped coriander and Table of Plenty Pistachio Dukkah in a bowl. Add green prawns, a squeeze of lime juice and toss until prawns are
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Sunflower Seed Falafel Balls with Tahini Dipping Sauce { LOOKING FOR SOMETHING A LITTLE DIFFERENT, BUT AMAZING FOR THE TASTEBUDS, THEN THIS IS PERFECT FOR DINNER AND/OR LUNCH. } Contributor: Brynley King { INGREDIENTS } 75g (1/2 cup) sunflower seeds 80g (1/2 cup) cashews 1 tbsp organic nut butter, softened 2 tbsp basil leaves, chopped 1/2 tsp ground cumin 2 tbsp freshly squeezed lemon juice 1 tsp chopped coriander leaves 2 tbsp chopped red capsicum (pepper) 1 garlic clove, minced 1/4 shallot, chopped pinch of Celtic sea salt 40g (1/4 cup) toasted sesame seeds, for coating lettuce leaf, to serve
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Spicy Black Bean Burgers with Sriracha Sauce { VEGAN BURGER BEAUTIES WITH AMY CHATWIN } Contributor: Amy Chatwin { INGREDIENTS } ¾ cup quinoa 1 ½ cups vegetable stock 1 cup black beans (or a 400g tin) 1 tsp ground cumin 1 tbsp gluten-free soy sauce 1 tbsp sriracha ½ tsp black pepper 1 egg 1 spring onion, thinly sliced ½ red chilli, finely diced ¼ cup coriander leaves 1/3 cup quinoa flakes   TO SERVE: 1 small avocado 1 tbsp lime juice ½ cup Greek (or coconut) yoghurt 1 tbsp sriracha (plus extra to serve) 4 gluten-free hamburger buns
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RICE PAPER ROLLS WITH GREEN CHILLI DIPPING SAUCE { BURSTING WITH FRESH FLAVOURS } Contributor: Cle-ann Stampolidis { INGREDIENTS } PROVISION 12 x 16cm round rice paper 100g vermicelli noodles 1 carrot, shredded bunch fresh Vietnamese mint, leaves picked bunch fresh mint, leaves picked handful bean sprouts 1 Lebanese cucumber, thinly sliced handful snow pea sprouts 12 lettuce leaves   GREEN CHILLI DIPPING SAUCE 1 garlic clove 1 long green chilli 2 tbsp palm sugar 4 tbsp fish sauce 1 lime, juice & zest 1 tbsp water { METHOD } Place vermicelli in a bowl and cover with boiling water,
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CRUNCHY NUT, CAULIFLOWER RICE TOMATOES { THE GREEK IN ME HAD TO MAKE A VEGAN ALTERNATIVE TO THE ORIGINAL! IT’S SO SIMPLE, QUICK AND TASTES SENSATIONAL! } Contributor: Angela Dimitrakopoulos { INGREDIENTS } 3-5 very ripe organic tomatoes (large ones if you can) 1/2 or 1 whole cauliflower heads blended into a rice consistency 1 organic zucchini blended into a rice consistency All the goodness that has been scrapped out of the organic tomatoes 1tbs or more (as needed to your liking) organic tomato paste 1 clove garlic chopped 1 cup of mixed activated nuts of your choice (I love
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