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!
Who Says Gluten Free Can’t Be Gourmet?
WHO SAYS GLUTEN FREE CAN’T BE GOURMET? { BEAK & SONS ARE DEVOTED TO PUTTING A BETTER SAUSAGE ON YOUR FAMILY’S FORKS! } Contributor: yum. Gluten Free Beak & Sons family butcher’s sausages boast a high meat content and they are naturally gluten free. Beak & Sons never add artificial flavours, colours or MSG because they are as devoted now to putting a better sausage on your fork as they were back in 1910. To make the greatest sausage you have to have the greatest ingredients. Beak & Sons have done this by sourcing the best meat they can find. While most people make sausages from everything that is left over, Beak & Sons only select the finest cuts and combine them with the finest fresh ingredients. Beak & Sons’ sausages are the results of more than 120 years spent honing their craft. For four generations, Beak & Sons have carefully guarded the secrets of their masterful techniques so there is nothing quite like one of their sausages. We take our skilful, time-honoured ways and apply them across all our top quality, prize-winning meat products. Reginald (Reggie) Beak laid the foundations of this company’s pioneering tradition when he experienced the sublime smokey flavour of the chorizo sausage while living in South America in the 1900s. He later perfected his own recipe based on beef, pork and smokey paprika in Argentina and it remains a bestseller today. Reggie’s wife, Elsie, and his son, Peter, also pioneered creations that were inspired by their many global travels. They have been kept and developed as secret family recipes, showing that good ideas never get old. David Beak is now at the helm of this Australian family-owned and run gourmet sausage company and his children, Will and Lucy, are ensuring the family legacy will be carried forward. In an exciting development for coeliacs, Beak & Sons spokesperson Giselle Rodriguez says the company will this month release a brand new gourmet range of sausages, adding a luxury twist to a gluten-free product. The new gluten-free gourmet range introduces three new recipes including Chicken and Mushroom, Tuscan Pork and the ever popular Traditional Beef. “The creation process has been a long one because we wanted to get the flavour, taste and ingredients right,” Giselle says. “Fans of our sausages have a discerning palate and we wanted to create something they would love in addition to our classics range. “We are devoted to making the best tasting sausage we can for our customers’,” Giselle says. “This means locally sourcing the best and freshest ingredients we can find. “A good sausage takes time and it’s worth it for the juicy, great tasting cooked sausage you achieve. We recommend cooking sausages slowly on a low heat and turning often.” www.beakandsons.com.au More Articles in this Category GO PRIMAL WITH PALEO PADDOCK GO PRIMAL WITH PALEO PADDOCK { WE TAKE THE PAIN See Recipe » EASY ALLERGY-FREE PARTY FOOD IDEAS EASY ALLERGY-FREE PARTY FOOD IDEAS { Be a ‘hostess with See Recipe » EARTH FOOD STORE, NSW EARTH FOOD STORE, NSW { Our café-store is an unpretentious, See Recipe » DR. JB TELLS ALL: ACTIVATED NUTRIENTS Dr. JB tells all: Activated Nutrients { Activated Nutrients: Derived See Recipe » DOVETAIL ON OVEREND -NORMAN PARK, QLD DOVETAIL ON OVEREND -NORMAN PARK, QLD { A beautiful space See Recipe » DIY EASTER EGGS WITH LORNA JANE As Easter approaches the annual guilt of gorging on chocolate See Recipe » DINE IN AT PANA CHOCOLATE SYDNEY DINE IN AT PANA CHOCOLATE SYDNEY { Pana Chocolate has See Recipe » CREATE YOUR OWN EGG SUPPLY CREATE YOUR OWN EGG SUPPLY { Eggs made easy, from See Recipe » CORNERSMITH CORNERSMITH { Eat with the seasons and preserve the bounty See Recipe » FOOD FOR HEALTH INTRODUCES NEW PRODUCT FOOD FOR HEALTH INTRODUCES NEW PRODUCT { With the obesity See Recipe » FIVE-STAR SNACKS FIVE-STAR SNACKS { Be Natural Moroccan Spice Dry Roasted Chickpeas See Recipe » FIRST ALL-AUSTRALIAN FROZEN BERRIES HIT SHELVES FIRST ALL-AUSTRALIAN FROZEN BERRIES HIT SHELVES { For the first See Recipe » « Previous Page1 Page2 Page3 Page4 Page5 Page6 Page7 Page8 Page9 Page10 Page11 Page12 Page13 Page14 Page15 Page16 Page17 Page18 Page19 Page20 Page21 Page22 Page23 Page24 Page25 Page26 Page27 Page28 Page29 Page30 Page31 Page32 Page33 Page34 Page35 Page36 Page37 Page38 Page39 Page40 Page41 Page42 Page43 Page44 Page45 Page46 Page47 Page48 Page49 Page50 Next »
Jenni Madison
www.coconutmagic.com Jenni Madison’s mission is to educate others on the healing properties of coconut oil. Coconut Magic’s premium range offers the finest quality coconut products. Jenni is also author of The Healthy Coconut – the ultimate coconut info resource including plant based GF recipes. BROWSE OUR RECIPES & ARTICLES
Prosciutto-Wrapped Glazed Shrimp
PROSCIUTTO-WRAPPED GLAZED SHRIMP { CELEBRATE YOUR NEXT EVENT WITH THIS SWEET AND SPICY SEAFOOD PLATTER } Contributor: Danielle Walker { INGREDIENTS } 1⁄2 cup dried unsulfured apricots 11⁄4 cups water 1⁄4 cup pure maple syrup 1⁄2 teaspoon chili powder 1⁄4 teaspoon cayenne pepper 2 pounds jumbo raw shrimp (about 40 pieces), peeled and deveined with tails on 8 ounces prosciutto, sliced into thin ribbons { METHOD } Preheat the oven to 425°F. Line a baking sheet with parchment paper. To make the glaze, combine the apricots in a saucepan with 3⁄4 cup of the water, the maple syrup, chilli powder, and cayenne. Bring to a boil and simmer for 10 minutes, or until most of the liquid has evaporated and the apricots are rehydrated. Transfer the mixture to a blender and add the remaining 1⁄2 cup water. Blend until smooth. Wrap each shrimp with prosciutto and place seam side down on the baking sheet. Brush with the glaze. Bake for 10 to 12 minutes, until the shrimp are opaque throughout. Brush again with the glaze midway through. Serve hot. Make it ahead: These are best cooked and served immediately, but you can wrap the shrimp the day before and store them in the refrigerator. The sauce can be made up to 1 week ahead of time and stored in the refrigerator; check that off of your list early to reduce your pre-party stress. Prep time: Cook time: Total time: + 10 + More Recipes in this Category
