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!
Spice-crusted Halloumi With Fig and Pistachio Chutney
Spice Crusted Halloumi with Fig and Pistachio Chutney { WHETHER IT’S A MEAT-FREE MONDAY OR YOU’RE JUST WANTING A KILLER HALLOUMI RECIPE, THIS IS SERIOUSLY TO DIE FOR!! } Contributor: Anjum Anands { INGREDIENTS } FOR THE CHUTNEY 1 tbsp vegetable oil 1/2 tsp fennel seeds 1/4 tsp chilli powder, or to taste 1/2 small onion, chopped 8g root ginger, peeled weight, finely chopped 2 garlic cloves, peeled and grated 100g dried figs, finely chopped 3.5 tbsp red wine vinegar, or to taste 2 tsp caster sugar, or to taste 1/3 tsp garam masala 1/3 tsp roasted ground cumin small fistful or pistachios FOR THE HALLOUMI 250g halloumi, cut into 1-1.5cm slices 1 tbsp panch phoran (Indian five-spice) 2 tsp vegetable oil 2 tbsp extra virgin olive oil 3/4 tbsp lemon juice salt freshly ground black pepper 4 handfuls of salad leaves { METHOD } For the chutney, heat the oil in a small non-stick saucepan. Add the fennel seeds and chilli powder, cook for 20 seconds, then add the onion and sauté for two or three minutes. Add the ginger and garlic and cook for another minute or until the garlic is colouring a little. Add the figs, vinegar, sugar and remaining spices along with a splash of water. Bring to a boil, then cover and cook until the figs are soft and the whole thing has come together. Taste and adjust the seasoning, seeing if you would like more sugar, vinegar or chilli powder. Blend half the chutney together until smooth, then return it to the pan and mix it with the chunky chutney. Stir in the pistachios and set aside. Cut the halloumi into long 1cm thick slices. Sprinkle a little of the panch phoran on one side. Heat a pan and add the oil. Add the halloumi spice side down and cook until golden on the edges (around one or two minutes). Flip over and cook this side in the same way. Whisk together the extra virgin oil and the lemon juice and season with salt and pepper. Toss the salad leaves gently in this dressing and serve with the cheese and some fig chutney on the side. Prep time: Cook time: Total time: + 4 + More Recipes in this Category
LLN Gluten Free Chicken Nuggets
LLN GLUTEN FREE CHICKEN NUGGETS { HEALTHY, HOMEMADE CHICKEN NUGGETS FREE FROM GLUTEN AND PRESERVATIVES. THIS FUN AND SIMPLE RECIPE IS BY NUTRITIONIST, NATUROPATH AND RECIPE DEVELOPER CASEY-LEE LYONS FROM LIVE LOVE NOURISH. } Contributor: Casey-Lee Lyons { INGREDIENTS } 500g free range chicken mince 2 teaspoons garlic powder 1 teaspoon paprika 1 teaspoon dried oregano 1/2 teaspoon onion powder 4 tablespoons sesame seeds Olive oil for frying { METHOD } In a mixing bowl combine ingredients well. (Try not to overwork the mince too much). Using clean, wet hands shape tablespoon portions of the mixture into nugget shapes. Roll each nugget in sesame seeds to coat. Heat oil in frying pan and cook nuggets for 3-4 minutes each side over medium heat or until golden and cooked through. Recipe Tips: In place of sesame seeds you can also coat your nuggets in organic shredded coconut or almond meal (if nuts are tolerated) for a different texture. Prep time: 10 MINUTESCook time: 10 MINUTESTotal time: 20 MINUTES+ 16 + More Recipes in this Category
Mango Tart With Raw Kaffir Lime Ice-Cream
MANGO TART WITH RAW KAFFIR LIME ICE-CREAM { THIS SUMMERTIME VEGAN AND PALEO-FRIENDLY TREAT IS SURE TO PLEASE FAMILY AND FRIENDS, ALIKE. } Contributor: Monica Topliss { INGREDIENTS } 150g macadamia nuts 50g coconut oil 25g raw or coconut sugar 600g thick coconut cream 180g rice malt syrup ½ teaspoon sea salt 6 kaffir lime leaves 50g coconut oil, extra 1 mango, peeled and thinly sliced 2 ripe peaches, thinly sliced 50ml ginger cordial 15g crystalized ginger, chopped 1 tbls lime juice 4-6 mint leaves, finely shredded { METHOD } Preheat oven to 170*C. Lime a loose bottomed 18cm tart tin with baking paper. Process macadamia nuts, coconut oil and sugar to a fine crumb. Press into tart tin and bake uncovered for approx. 15 minutes or until golden. To make ice-cream, process the coconut cream with rice malt syrup, salt and kaffir lime leaves. Drizzle in the extra coconut oil. Freeze in ice block trays. Once frozen, place the cubes into a food processor and blend until just smooth. Do not over process or it will melt too much. Place in freezer until you are ready to build the cake. Make ginger syrup by combining ginger cordial, chopped ginger and lime juice. Spoon ice-cream over cooled base, smooth top and cover with plastic wrap. Freeze of a minimum 2 hours. To serve, remove form tin, top with sliced mango and peach, drizzle with syrup and scatter over the shredded mint. Prep time: Cook time: Total time: + 6 – 8 + More Recipes in this Category
