CRUDITÉS WITH TUNA AND BEAN DIP

The crudites you use are dependant entirely on what you grow and find. Serve one larger bowl for sharing, or four small ones

INGREDIENTS

• 1 each red and yellow capsicum, thickly sliced, seeds removed
• 4 baby (Dutch) carrots, ends trimmed
• 4 snow peas
• 1 red witlof (Belgian endive), leaves separated (smaller inner leaves only)

Tuna & bean dip

• 400g can cannellini beans, rinsed, drained
• 185g can tuna in springwater, drained
• 1/2 teaspoon paprika, plus extra to garnish
• 1 tablespoon capers, rinsed, drained
• 2 tablespoons lemon juice
• 1 tablespoon extra virgin olive oil
• A few thyme sprigs, to garnish

• METHOD

  • 1
    For the dip, place the beans, tuna, paprika, capers and lemon juice in a food processor or blender with some salt and pepper. Process briefly until a rough paste forms.
  • 2
    Transfer to a serving bowl, then drizzle with the oil and garnish with thyme sprigs. Arrange the vegetables on a platter.

Try this healthier dessert

PALEO AVOCADO MOUSSE WITH SPICED ORANGE

Try this healthier dessert - creamy avocado mousse sweetened with medjool dates and served with spiced oranges.

INGREDIENTS

• 100g pitted medjool dates
• 2 large ripe avocadoes
• 1/3 cup (35g) good-quality cocoa
• Chopped pistachios and cocoa nibs (optional - see note), to serve

Spiced orange

• 2 oranges
• 1/2 cup (175g) raw honey (see note)
• 2 cinnamon quills
• 6 cardamom pods, bruised
• 3 whole cloves

• METHOD

  • 1
    Soak dates in a bowl of warm water for 10 minutes, then drain and roughly chop. Set aside.
  • 2
    Meanwhile, peel and segment oranges, then squeeze the juice from the remaining flesh. Transfer segments and juice to a small saucepan over medium-high heat with honey cinnamon, cardamom, cloves, and 2 tbs water. Bring to the boil, then reduce heat to medium-low and cook for 12-15 minutes until syrup has thickened and reduced. Strain syrup through a sieve and set aside to cool completely. Reserve orange segments and discard any remaining solids.
  • 3
    Whiz the avocado, cocoa powder, and reserved dates and syrup in a food processor until smooth and creamy. Spoon into four 125ml serving glasses and chill for at least 1 hour to firm up.
  • 4
    Serve mousse chilled, topped with orange segments, pistachios and cocoa nibs, if using.

  • NOTES

    -

    Raw honey and cocoa nibs are available from health food shops

GRAB AND GO MUESLI BARS

Lusciously decadent bars of soft fruit and crunchy nuts to give you the energy you need to power through the day.

INGREDIENTS

• 1 1/2 cups (185g) almond meal
• 150g toasted muesli
• 12 Medjool dates, pitted, chopped
• 1 cup (170g) pitted prunes, chopped
• 1/3 cup (50g) currants, chopped
• 1/3 cup dried cranberries, chopped
• 1/2 cup (80g) sunflower seeds
• 2 tbs linseed or chia seeds (see note)
• 2/3 cup (110g) almonds, lightly toasted, chopped
• 2 tbs raw cacao powder (see note) or Dutch cocoa powder
• 2 tsp ground cinnamon
• 2 tbs tahini
• 1/3 cup (80ml) maple syrup
• 2 tbs apple juice

• METHOD

  • 1
    Begin this recipe 1 day ahead.
  • 2
    Grease and line the base and sides of a 20cm square cake pan with baking paper.
  • 3
    Combine all the dry ingredients, reserving 100g muesli, in a bowl. In a separate bowl, combine the tahini, maple syrup and apple juice, whisking until smooth. Pour over the dry ingredients and stir to combine. Add extra juice if mixture is dry.
  • 4
    Press mixture into cake pan, sprinkle over remaining muesli, then cover with plastic wrap and chill overnight.

EGG AND QUINOA SALAD IN A JAR

           EGG AND QUINOA SALAD IN A JAR

This egg and quinoa salad in a jar is fun way to serve a layered springtime salad for breakfast or brunch.

INGREDIENTS

• 1/2 cup (100g) quinoa, cooked to packet instructions
• 2 tbs olive oil
• 3 tomatoes, seeds removed, chopped
• 1 Lebanese cucumber, peeled, seeds removed, chopped
• 1 avocado, chopped
• 1 cup flat-leaf parsley leaves, chopped
• 1 tbs lemon juice
• 100g baby spinach, shredded
• 2 tbs dukkah
• 2 eggs, soft-boiled, peeled, halved

Dressing

• 1/4 cup (60ml) olive oil
• 100ml orange juice
• 2 tsp Dijon mustard

• METHOD

  • 1
    For dressing, whisk ingredients together. Season and set aside.
  • 2
    Combine the quinoa with oil, then season. In a second bowl, combine the tomato and cucumber, then in a third bowl, toss the avocado with the parsley and lemon juice, then season.
  • 3
    To serve, divide spinach among four 300ml jars. Top with a layer of quinoa, then tomato mixture and avocado mixture. Sprinkle with dressing and dukkah, then top each jar with half an egg.

Quinoa fritters with green goddess sauce

Quinoa fritters with green goddess sauce

Crisp and nutty on the outside, soft and salty on the inside, these quinoa fritters are deliciously more-ish.

INGREDIENTS

• 1 cup (200g) quinoa
• 2 eggs, plus 1 extra egg yolk
• 2 tbs roughly chopped flat-leaf parsley
• 2 tbs roughly chopped mint
• 2 spring onions, finely chopped
• 1/3 cup (65g) feta, crumbled
• 3 garlic cloves, finely chopped
• 1 tsp ground cumin
• Finely grated zest of 1 lemon
• 1/3 cup (50g) plain flour
• 2 tbs sunflower oil

Green goddess sauce

• 1/3 cup (75g) whole-egg mayonnaise
• 1/4 cup (70g) thick Greek-style yoghurt
• Handful flat-leaf parsley leaves, finely chopped
• Handful mint leaves, finely chopped
• 1/2 small bunch chives, finely chopped
• 2 spring onions, finely chopped
• Juice of 1/2 lime, plus wedges to serve

• METHOD

  • 1
    For the green goddess sauce, pulse all the ingredients together in a blender or food processor to combine. Season to taste, then chill until required.
  • 2
    Place the quinoa and 11/2 cups (375ml) water in a small saucepan over high heat, then cover and bring to the boil. Reduce the heat to medium-low and simmer for 12 minutes or until the water has been absorbed and the quinoa is tender. Cool.
  • 3
    Beat the eggs and extra yolk together, then stir into the cooled quinoa with the herbs, spring onion, feta, garlic, cumin, lemon zest and flour. Season, then form into 12 patties. Chill for 1 hour to firm up.
  • 4
    Heat the oil in a large frypan over medium-high heat. In batches, cook the patties for 3-4 minutes each side until golden and crisp. Keep warm while you cook the remaining patties.
  • 5
    Season fritters with sea salt flakes and serve warm with the green goddess sauce and lime wedges.

RAW NUTELLA BARS

These raw Nutella bars are as delicious as they are healthy, making them the perfect mid-afternoon guilty-free treat.

INGREDIENTS

• 1/3 cup (55g) almonds
• 2 tbs each pumpkin seeds (pepitas) sunflower seeds and linseeds
• 1/2 cup (50g) almond meal
• 75g desiccated coconut
• 400g healthy raw Nutella

Healthy raw Nutella

• 2/3 cup (100g) hazelnuts
• 1 cup (100g) cacao powder
• 100g extra virgin coconut oil
• 100ml maple syrup

• METHOD

  • 1
    For the Nutella, soak hazelnuts in water overnight. The next day, drain and rinse well. Place hazelnuts in a food processor and whiz until fine. Add 1/4 tsp salt and pulse to combine. Add 1/4 cup (25g) cacao and whiz to combine, then add 25g coconut oil, and whiz until combined. Repeat, alternating between cacao and coconut oil, and scraping down sides of bowl, until combined.
  • 2
    Add maple syrup in a thin stream to form a paste. If mixture splits, add warm water, 1-2 tbs at a time, with the motor running to bring back together. Place in an airtight container and store until ready to use.
  • 3
    Meanwhile for the bars, whiz almonds, pumpkin and sunflower seeds in a small food processor until roughly chopped. Combine with linseeds, almond meal, coconut and Nutella.
  • 4
    Line a 10cm x 20cm loaf pan with plastic wrap. Press mixture into pan and sprinkle over extra coconut. Cover with plastic wrap and chill for 30 minutes or until firm.

APRICOTS IN CARDAMOM SYRUP

Plump up dried apricots with vanilla and sugar syrup to serve with muesli, or store in jars to gift to friends.

INGREDIENTS

• 1 1/2 cups (330g) caster sugar
• 1/3 cup (80ml) lemon juice
• 1 vanilla bean, split, seeds scraped
• 15 green cardamom pods, bruised
• 2 1/3 cups (500g) dried apricots
• Muesli and natural yoghurt, to serve

• METHOD

  • 1
    Begin this recipe 1 day ahead.
  • 2
    Combine sugar, lemon juice, vanilla pod and seeds, cardamom and 1.25L (5 cups) water in a large pan over high heat.
  • 3
    Bring to the boil and cook, stirring, until sugar dissolves.
  • 4
    Reduce heat to medium-low and add apricots.
  • 5
    Cook for 10 minutes or until apricots are plump and tender.
  • 6
    Remove from heat.
  • 7
    Cover with plastic wrap.
  • 8
    Set aside at room temperature overnight.
  • 9
    The next day, spoon into four 1 cup (250ml) sterilised jars and chill until ready to use. Serve with muesli and yoghurt.