Warm Veg Salad
{ THIS GLUTEN FREE WINTER SALAD IS GLUTEN FREE, DAIRY FREE AND VEGAN. ENJOY THIS NOURISHING AND DELICIOUS WINTER SALAD BY CLARISSA KOCOVSKI IN COLLABORATION WITH PIMP MY SALAD }
{ INGREDIENTS }
SALAD
800g Baby White Potatoes (washed)
1 Red Onion (roughly chopped)
1 Tbsp Oil
1 tsp Salt
½ tsp Black Pepper
2 Cups Asparagus (roughly chopped)
230g Cannellini Beans (drained)
Handful of Pimp My Salad Coconut Bacon
Handful of Pimp My Salad Super Seed Sprinkles
½ Cup Black Rice (cooked)
DRESSING
3 Tbsp Smooth Tahini
2 Tbsp Fresh Lemon Juice
1 Tbsp Nutritional Yeast
1 Tbsp Pimp My Salad Cashew Parmesan
½ tsp Pure Maple syrup
½ tsp Salt
{ METHOD }
Preheat the oven to 200C. Slice potatoes into quarters. Place on an oven tray lined with parchment paper. Place the red onions onto the same tray. Drizzle oil. Season with salt and pepper. Mix. Roast for 15 minutes.
Meanwhile, to make the dressing, add all ingredients including Pimp My Salad Cashew Parmesan to a small bowl or recycled Pimp My Salad jar. Stir until you have a thick paste. Add a few teaspoons of water until you reach a runny consistency.
Add the asparagus and beans to the same tray. Toss. Roast for another 15 minutes until the potatoes are cooked through.
Remove from oven. Allow to cool for 5-10 minutes. Time to plate up! Arrange rocket into the bottom of a serving platter. Add the warm veggies. Sprinkle over a generous handful of Pimp My Salad Coconut Bacon and Super Seeds. Add black rice. Drizzle over the dressing. Enjoy!
Tamari and Honey BBQ Chicken Skewers
Tamari and Honey BBQ Chicken Skewers { With weather like we experience in Australia, we can enjoy barbecues all year round! This gluten free BBQ Chicken recipe is a sure crowd please. There are even paleo, soy free and vegan alternatives available. } Contributor: Sofie van Kempen { INGREDIENTS } 600g chicken thighs (skinless) 2 tbsp tamari* 1 tbsp raw honey* 1 tbsp coconut oil* season with sea salt & cracked pepper { METHOD } Cut chicken into small pieces and thread onto skewers, place in a lined baking tray. Combine marinade in a bowl and pour over skewers, marinade overnight or just pour over skewers before barbecuing. Barbecue on medium-high heat until chicken is cooked through, turn often. Serve with three potato salad and homemade Tomato or BBQ sauce from Sof’s “Eat Seasonal – Summer Edition eBook” Note: *You can substitute coconut aminos or soy sauce in replacement of tamari, pure maple syrup in replacement of honey if you are vegan or use macadamia or olive oil in replacement of coconut oil if you would prefer. Prep time: 10 MINUTESCook time: 15 MINUTESTotal time: 25 MINUTES+ 4 + More Recipes in this Category
Goodnessme ‘Kids’ Box
GOODNESSME ‘KIDS’ BOX { GoodnessMe Box has recently launched their first LIMITED EDITION Wholefood Simply Kids Box, on sale NOW! } GoodnessMe Box has recently launched their first LIMITED EDITION Wholefood Simply Kids Box, on sale from 19th January. GoodnessMe Box and cooking queen/blogger – Bianca Slade have come up with the ideal back to school box filled with nutritious goodies. Forget any nasties, this is purely brain food for your kids so you can have that lunchbox sorted in a jiffy. With over $50 value inside enjoy discovering these peanut, dairy, gluten and refined sugar free goodies. 7 kid-friendly surprises inside!
Ginger & Hoisin Glazed Pork
GINGER & HOISIN GLAZED PORK { DELICIOUS GINGER AND SOY GLAZED PORK NECK } Contributor: Changs { INGREDIENTS } 1 piece pork neck, approximately 1.2-1.4 kilos GLAZE 1/3 cup Chang’s Hoisin Sauce 180g brown sugar 1/3 cup rice wine vinegar 4 cloves garlic, grated or crushed 1 thumb ginger, peeled and finely grated or chopped and pounded to a paste in a mortar and pestle 1 packet Chang’s Long Life Noodles – to serve { METHOD } Combine glaze ingredients in a small saucepan and heat gently to dissolve sugar, stirring occasionally. Place pork on a rack in a baking dish, and brush all over with 1/3 of the glaze. Cook pork for one hour at 180 ̊ celsius, removing after 20-40 minutes to brush again with the glaze. Allow pork to rest, loosely covered with foil for ten minutes. Pour boiling water over the noodles, then drain and place on an oval shaped platter. Cut pork into thin slices, and place on top of the noodles. Drizzle any pan or resting juices over the pork to serve. Prep time: Cook time: Total time: 1 HOUR+ 4 + More Recipes in this Category
