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!
Raw Walnut Brownie Heart
RAW WALNUT BROWNIE HEART { SOME LIKE IT RICH…RAW CHOCOLATE RICH! THIS RECIPE WILL PROVIDE YOU WITH A WHOLESOME RAW CACAO FIX EVERY DAY FOR UP TO A WEEK. } Contributor: Abigail O’Neil { INGREDIENTS } 1½ cups fresh raw walnuts ½ teaspoon vanilla powder ¾ cup raw cacao powder 1½ cups pitted Medjool dates Pinch Himalayan crystal salt CHOK DOLLOP 2 cups maple syrup 1 cup cold-pressed macadamia oil 1–2 teaspoons organic vanilla powder ½ cup raw cacao powder or organic cocoa powder CACAO DUST ½ cup raw cacao powder ½ cup rapadura sugar, finely ground { METHOD } Brownie: In the food processor, whiz everything together until mixture begins to bind, but still retains some texture. Remove and use hands to form into a large heart shape on a big plate. Sprinkle with Dust, drizzle with Dollop and serve. Keep any remainder brownie in the fridge. Chok Dollop: Blend! That’s all. 2 minutes preparation. Makes over 3 cups. Keeps indefinitely. *This syrup is quite thick and tastes incredible on everything, it’ll be your new obsession. Keep it in a squeezeable non-toxic bottle or wide-mouthed jar in the fridge. Truly to live for! Cacao Dust: Using your coffee grinder, blend rapadura sugar until fine. Sift or stir together with cacao powder and keep in a sprinkling container with lid. 2 minutes to make 1 cup of Dust. Keeps indefinitely. *This easy little recipe is used throughout this book, with good reason. Once you’ve tried it sprinkled on top of a hot chocolate – or anything else for that matter – you’ll want it every time! It also keeps well, goes a long way, and is good for you! Prep time: 15 MINUTESCook time: Total time: 15 MINUTES+ 4 + More Recipes in this Category
Raw Almond Hummus
RAW ALMOND HUMMUS { A MORE DIGESTIBLE HUMMUS FOR THOSE SENSITIVE TO LEGUMES } Contributor: Anthea Amore { INGREDIENTS } 1 cup soaked almonds, rinsed (soaked for 1-2 days) 1/4 cup + 1 tbs tahini 1/4 cup olive oil 1/2 cup + 1 tbs lemon juice (approx 2 lemons) 1 small clove garlic (optional) 1 tsp good salt 1/4 – 1/2 cup filtered water to obtain desired texture 3-4 sprigs parsley, roughly chopped GARNISH parsley olive oil cracked pepper { METHOD } Blend the soaked, rinsed almonds in a food processor until the skins and almonds have broken down into a coarse paste. Add the remaining ingredients and blend until smooth. Due to the variation of the age, size of the almonds and how long they were soaked, you may need to add a little more liquid to obtain a creamy texture. Taste it to see if it needs a little more tangy lemon juice or a little splash of filtered water. Garnish with a drizzle of olive oil, a couple of sprigs of parsley and some cracked pepper. Note 1: Once soaked, it’s important to rinse almonds because they contain an enzyme-inhibiting substance in their brown coating. Soaking overnight releases these toxic enzyme inhibitors so that the enzymes secreted during digestion can do their job. Phytic acid inhibits the absorption of vital minerals and is also reduced by soaking. Note 2: Almonds are best soaked out of the fridge for the first few hours. However be sure to put in the fridge overnight in summer so they do not ferment. Note 3: Some people peel each almond to achieve a pure white almond hummus but I don’t mind the look of the hummus with the skins on. Prep time: Cook time: Total time: + 500G + More Recipes in this Category
Golden Pig & Co
GOLDEN PIG & CO { Golden Pig solves dumpling dilemma this Chinese New Year } Nutritious and gluten-free dumplings means everyone can enjoy Chinese New Year. Eating delicious dumplings is an important part of Chinese New Year celebrations but many families are unable to enjoy this tradition due to food allergies or restricted diets. Potstickers, a golden, crispy and incredibly moreish type of Chinese dumpling, are a favourite around the yum cha table at this time of the year and an important part of sharing the occasion with friends and family. But finding easy-to-prepare dumplings for people in Sydney with special dietary requirements – or for those who are simply conscious about their health – was not possible … until now. Golden Pig & Co is a family business inspired by our own challenges at Chinese New Year following the arrival of our youngest daughter Jordyn, who was born with multiple food allergies. This forced us to change the way we look at food and spend many years learning how to prepare and cook food that provides the best nutrition for our bodies while being ethically sourced. Not wanting our daughter to miss out on this important Chinese New Year and her favourite food, Golden Pig & Co started creating its own nutritional dumplings and other Asian accompaniments. We source fresh, organic and sustainably farmed ingredients for our premium range of dumplings, which are designed to be eaten on the run or as a meal and can be cooked in 10 minutes. They come in a range of yummy flavours and are gluten, dairy, nut, sesame, soy and shellfish free. We also have vegan dumplings. Visit www.goldenpigco.com.au. Golden Pig & Co is a Sydney based business. Their range of potstickers are available across Sydney and Melbourne. Potstickers Range: Pork & Snow Pea Sprouts Beef & Bok Choy Spiced Ginger Beef Chicken & Lemongrass Organic Tofu & Coriander
