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!
Two Ingredient Coconut Cookies
TWO-INGREDIENT COCONUT COOKIES { WANT EASY, HEALTHY COOKIES, WITH OUT ALL THE FUSSY? THEN STACEY HAS THIS AWESOME TWO INGREDIENT COOKIES FOR YOU. } Contributor: Stacey Deutscher { INGREDIENTS } 3/4 cup shredded coconut 1 banana, large and ripe { METHOD } Preheat your oven to 180°C and line a baking tray with a sheet of baking paper. Toast the coconut in a pan over a medium heat until it is lightly browned. Add the banana to a blender with the toasted coconut. Pulse until the mixture comes together and the coconut is fine. Shape the mixture into discs and space apart evenly on the baking tray. If the mixture is runny, spoon it onto the tray. Bake the cookies until golden (approximately 25 minutes). { SERVING SUGGESTION } These cookies are delicious served as is or for something extra special, use them to make healthy ice-cream sandwiches. If they go soft, pop them in the freezer and they will crisp up nicely. { NUTRITIONAL TIP } The more ripe the banana the more concentrated its natural sugars are. This makes them especially perfect for baking. { STORAGE } Will store in fridge for 3 days, or freezer for 1 month. Prep time: 5 MINUTESCook time: 25 MINUTESTotal time: 30 MINUTES+ 7 + More Recipes in this Category
Strawberry Almond Muffins
Strawberry Almond muffins { TASTY MUFFINS THAT ONLY TAKE FIVE MINUTES TO PREPARE! USING FRESH STRAWBERRIES WILL MAKE YOU COME BACK FOR MORE! } Contributor: Janessa Rutter { INGREDIENTS } 2 cups almond meal 1 tsp gluten free baking powder 1/4 cup olive oil 2 eggs 1/4 cup almond milk 2 tbsp honey 1 punnet fresh strawberries chopped (keep 24 quarters aside to decorate the top) Flaked almonds to sprinkle on top { METHOD } Preheat oven to 160°c and grease a 12 hole muffin tray. Combine almond meal and baking powder in a large mixing bowl and create a well in the centre. Add the eggs, oil, milk and honey into the well then mix to combine. Add strawberries and combine again. Spoon mixture into muffin holes. Bake for 25 minutes until cooked through. Muffins will be a little tricky to get out of the tin when hot, so allow to cool slightly then run a knife around the edges to help ease them out. Keep muffins in fridge to ensure they stay fresh. Prep time: 5 minutesCook time: 25 minutesTotal time: 30 minutes+ 12 + More Recipes in this Category
Blueberry and Banana Muffins with Blueberry Cream Cheese Icing
Blueberry and Banana Muffins with Blueberry Cream Cheese Icing { THIS COMFORT MEAL WAS CREATED SO EVERYONE COULD ENJOY! #GETMERRY } Contributor: Georgia Barnes { INGREDIENTS } 2 free-range eggs 2 tbsp pure maple syrup 1/4 cup extra virgin olive oil 1/4 cup natural pot set yoghurt 1 cup frozen blueberries 1 cup almond meal 1/2 tsp baking powder Pinch salt 125g cream cheese, softened 3 tsp blueberry powder 3 tbsp pure maple syrup 80g fresh blueberries { METHOD } Preheat oven to 180oC. Grease a 6-hole muffintray. Blend banana, eggs, syrup, olive oil and yoghurtin a small food processor until smooth. Pour banana mixture into a bowl. Add blueberries,almond meal, baking powder and salt. Mix well. Add spoonfuls of mixture into prepared muffintray. Place muffins in the oven to bake for 20minutes or until risen and golden brown. Removefrom oven and allow to cool. To make the cream cheese icing, place allingredients into a bowl. Mix together untilsmooth. Place icing into a piping bag. Pipe a smallamount on top of each muffin. Garnish withadditional blueberries. Prep time: 10 MINUTESCook time: 20 MINUTESTotal time: 30 MINUTES+ 6 + Photo by Georgia Barnes. More Recipes in this Category
