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!
Mixed Vegetable Kadhai
MIXED VEGETABLE KADHAI { IF YOU LIKE IT SPICY, OR NOT, THIS IS THE PERFECT MEAT-FREE MONDAY OR SIDE DISH TO ANY MEAL. ENJOY THIS CLASSIC DISH! } Contributor: Anjum Anands { INGREDIENTS } FOR THE KADHAI MASALA 1 tbsp coriander seeds 3⁄4 tsp cumin seeds 1 – 2 Kashmiri dried chillies (these are mild, if you don’t have them, use 1 red chilli, or give them a miss) 8 black peppercorns FOR THE SAUCE 4 tbsp vegetable oil 1 large onion, finely chopped 1 tsp finely grated root ginger (peeled weight) 3 large garlic cloves, finely grated 3 medium-large tomatoes, blended until smooth 1⁄2 tsp ground turmeric Salt 1⁄2 tsp garam masala 1 tsp dried fenugreek leaves, crushed between your fingers 2 – 3 tbsp single (light) cream 3 tbsp chopped coriander leaves, to serve FOR THE VEGETABLES (THIS IS THE CLASSIC VERSION, BUT VARY THEM AS YOU LIKE) 1 potato, cut into 2cm pieces 1 small carrot, cut into half moons 100g 3 – 4cm cauliflower florets 480ml boiling water 100g frozen peas, defrosted { METHOD } In a small frying pan, gently dry-roast the spices for the kadhai masala, stirring often to avoid any burning. Once the coriander seeds have coloured a little, pour everything into a spice blender and grind to a fine – or even slightly coarse – powder. Heat the oil in a large non-stick saucepan, add the onion and cook until golden on the edges. Add the ginger and garlic and sauté for 1 minute or until they smell cooked. Add the blended tomatoes, turmeric and salt and cook over a medium to high heat until the mixture has completely reduced and releases oil back into the pan. Stir in the potato and carrot, cover and cook gently for 5 minutes. Add the cauliflower and boiling water and return to the boil. Cover and cook for another 15 minutes or until the vegetables are just cooked, adding the peas for the last couple of minutes. Add the garam masala and fenugreek leaves to the pan and give it a stir. Take it off the heat and sprinkle over and shake in the cream and coriander. Taste and adjust seasoning and serve. Prep time: 10 MINUTESCook time: 30 MINUTESTotal time: 40 MINUTES+ 2 + More Recipes in this Category
Street Organics
Street Organics { MORE THAN JUST A CAFE. BRINGING NATURALLY BETTER FOOD TO THE STREETS. } Contributor: Yum. Gluten Free A high-flying career as a fashion designer came to an abrupt end in 2006 when Kristen Morrison’s third child was born with Down syndrome. Rejecting doctors’ opinions that nothing could be done, Kristen set about finding natural ways to improve her son’s health and development with optimum nutrition and innovative learning methods. As a result, Gryffin has had a healthy start to life, exceeding all expectations in his cognitive ability, movement and overall health. Kristen documented her holistic approach in her book, Naturally Better, guiding parents on how to naturally improve the health of children with a range of conditions and concerns. Today Kristen and her husband Joseph, along with their daughters Bronte and Pele and a young tribe of health-conscious staff are the friendly faces behind Malvern café and co-op store, Street Organics – continuing to spread their message about nurturing health and wellness with real, organic food. Beginning as an online store, Naturally Better Foods, it morphed into a co-op style store in Murrumbeena before opening the Street Organics concept store in Malvern, with the cafe launching in 2013. All meals, treats and snacks are made in house from scratch and cater for gluten free, paleo and vegan diets as well as low-FODMAP options. “We press fresh nut milk every morning for our coffees and often hear our customers comment they have never seen such a big array of gluten free, vegan and organic treats in a cake display fridge,” says Kristen. “Having discovered the incredible health benefits of eating cleanly and organically, we strive to keep our prices as affordable as we can. It can be super expensive to feed a family this way, as we well know.” Street Organics offers a membership program which allows customers to access products at co-op prices, and dry goods are available Australia-wide through their online store. The unique High Street shopfront features a grocery store with seating out front, inside, upstairs and down the ‘galley’ – an old corridor with a bar and wifi. There will be outdoor seating in the spring. “The first thing people smell is the fresh-baked muffins, hot vegetable soups, nuts from our milks, ground coffee and a subtle aroma of organic essential oils from our personal care products. “We have been told our gluten free, vegan caramel slice is the best in Melbourne, and the cashew milk latte is to die for.” Also on the menu at Street Organics this winter are vegan curries, boozy slow-cooked stews and beef chilli, all served with a selection of grains or cauliflower rice, to eat in, take away or have home delivered throughout greater Melbourne. “We also have some really exciting new menu items on the way from Masterchef’s Alice Zaslavsky who is the first of a series of guest chefs working with us to bring something different to our menu.” Store / Café: 1430 High St, Malvern, Victoria www.streetorganics.com More Articles in this Category MIDDLE & ORANGE, VIC Middle & Orange, VIC { FOOD FOR US IS ABOUT See Recipe » MISSION ACCOMPLISHED: REAL FOOD, REAL FAST Mission Accomplished: Real Food, Real Fast { AUSTRALIA, PLEASE WELCOME See Recipe » MORK CHOCOLATE Mork Chocolate { SNEAKING CHOCOLATE SANTAS OFF THE FAMILY CHRISTMAS See Recipe » MORNING AFTER, QLD Morning After, QLD { BRISBANE’S NEWEST HANGOVER CURE HAS ARRIVED See Recipe » NODO = NO DOUGH NODO = NO Dough { NODO IS BRISBANE’S GLUTEN FREE See Recipe » OI! TACO, QLD OI! TACO, QLD { MOBILE CATERING VAN OFFERING HOME-STYLE MEXICAN See Recipe » POMONA CAFE – VIC Pomona Cafe – VIC { THIS CAFE SPECIALISES IN AMAZING See Recipe » REAL FOOD CONNECTION, NSW Real Food Connection, NSW { A PALEO/ PRIMAL APPROACH WITH See Recipe » ROOM WITH ROSES – BRISBANE Room with Roses – Brisbane { HIGH TEA. NOW AN See Recipe » ROUGH AND BARE – NSW Rough and Bare, NSW { REAL WHOLE FOODS. BIO-INDIVIDUAL, NUTRIENT See Recipe » SEEDLING CAFE Seedling Cafe { SEEDLING CAFE IS BRINGING GLUTEN-FREE FRIENDLY TO See Recipe » SHEPHERD’S ARTISAN BAKEHOUSE FOR THE GLUTEN FREE Shepherd’s Artisan Bakehouse for the Gluten Free { SHEPHERD’S ARTISAN See Recipe » « Previous Page1 Page2 Next »
Raw Beetroot Kombucha Soup With Carrot & Caraway Crackers
Raw Beetroot KOMBUCHA SOUP WITH CARROT & CARAWAY CRACKERS { LOOKING FOR A CLEAN AND EASY MEAL? LOOK NO FURTHER – THIS BELLY BOOSTING MEAL IS GREAT AFTER A BIG WEEKEND OR THE HOLIDAYS! } Contributor: Monica Topliss { INGREDIENTS } RAW BEETROOT KOMBUCHA SOUP 800g beetroot, peeled and roughly chopped 100g clelery 1 tsp chopped garlic 2 tsp chopped fresh ginger 750ml kombucha 2 tbls sliced shallot 2 tbls chopped dill 2 tbls lemon juice CARROT & CARAWAY CRACKERS 100g ground golden flaxmeal 100g whole golden flaxseed 200g grated carrot 100g pepitas 2 tsp miso paste 300ml water 5 tsp caraway seeds 2 tbls olive oil 1 tsp sea salt { METHOD } Raw Beetroot Kombucha Soup Place all ingredients into a blender and process until smooth. Pour into bowls and serve topped with micro greens and a swirl of cashew cheese. Carrot & Caraway Crackers Place all ingredients in a bowl and mix well. Spread to 5mm thickness on a dehydrator tray lined with baking paper. Dehydrate at 45oC for 6-8 hours. Remove from dehydrator, flip upside down, remove paper and return to dehydrator for a further 2-4 hours. Prep time: MINUTESCook time: MINUTESTotal time: MINUTES+ 4 + More Recipes in this Category
