11/2016

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Quinoa Kaniwa Salad with Pomegranate and Kale

Wednesday, November 23, 2016

Both quinoa and kaniwa are mineral-rich, protein-packed and naturally gluten-free. They are technically seeds, or so-called pseudograins, but they share many of the nutritional properties of whole grains. These two protein powerhouses are rooted in South America, and both cooked and eaten like a grain and can be subbed into recipes that call for rice and couscous. The main difference when cooking quinoa and kaniwa is that kaniwa does not need to be rinsed before cooking because kaniwa is free from saponins, the soapy-flavoured chemicals in quinoa.

100 g Quinoa, well rinsed and drained
50 g Kaniwa
Handful of kale, chopped
200 g Pomegranate seeds
A handful of almonds, toasted and coarsely chopped
1 Small white radish, peeled and thinly sliced, optional

2 tbsp Apple cider vinegar
1 tbsp Finely chopped shallots
1 tbsp Maple syrup
2 tsp Dijon mustard
4 tbsp Extra-virgin olive oil
Sea salt and freshly ground pepper, to taste

Place rinsed and drained quinoa, kaniwa and 300 ml water in a medium saucepan, bring to the boil. Reduce heat to low, cover and simmer for 15 minutes until water has been absorbed and quinoa and kaniwa are al dente.
In a small bowl, whisk together the vinegar, shallots, maple syrup and mustard. Slowly whisk in olive oil and season with salt and pepper.
In a large bowl, toss the quinoa, kaniwa, pomegranate seeds and vinaigrette. Top with the chopped almonds and serve on a bed of thinly sliced white radish immediately.

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Beetroot Einkorn Soda Bread

Wednesday, November 16, 2016

There's nothing quite like warm, fresh-out-of-the-oven homemade bread and it makes your house smell so warm and inviting as it bakes. This quick bread recipe is made with freshly milled einkorn flour, boiled beetroot, buttermilk and rosemary. This is best eaten on the day it’s made but it will keep for up to 48 hours.

250 g Beetroot, coarsely grated (preferably raw, I used leftover cooked beet)
500 g Einkorn berries, ground into flour
1 tsp Baking soda
1 tsp Fine sea salt
360 ml Buttermilk
Fresh rosemary sprigs

Heat the oven to 200C/400F. Coarsely grate the beetroot and squeeze out as much liquid as possible.
Place ground einkorn, baking soda and sea salt in a large mixing bowl and stir to combine. Pour in the buttermilk and start to bring the ingredients together using a wooden spoon. When it has almost come together as a dough, tip it out onto a clean surface and start to knead in the grated beetroot. Once combined, shape the dough into a ball and flatten slightly.
Dust a baking sheet with flour. Transfer the loaf to the baking sheet, then stud the surface with rosemary sprigs. Bake for 30 minutes until golden and cooked through. Allow the loaf to cool before slicing.

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Sugar Free, Grain Free Fruit Cake

Wednesday, November 09, 2016

This is not your typical fruitcake. It's sugar free, dairy free, grain/gluten free, using ground almonds in place of flour, and is packed with dried prunes and pistachios. You can enjoy the cake soon after it's cool completely, but it is even better left for a day or two before slicing.

200 g Almond meal
1/2 tsp Ground cardamom
1/4 tsp Ground nutmeg
1/4 tsp Ground ginger
1/2 tsp Baking soda
1/4 tsp Sea salt
250 g Prunes, cut in half
80 g Pistachios, cut in half
3 Eggs
2 tbsp Coconut oil, melted
1 tsp Vanilla powder
1/2 tbsp Brandy
1 tsp Orange rind

Preheat oven to 180C/350F. Grease and line an 10cm x 21cm loaf pan with baking paper.
Combine almond meal, spices baking soda and salt in a large bowl. Stir through dried prunes and pistachios.
Whisk eggs, melted oil, vanilla powder, brandy and orange rind in a large jug until combined. Stir egg mixture through almond mixture. Spoon into prepared pan. Level top with a spatula.
Bake for 50 minutes or until cooked when tested with a skewer. Cool the cake in the pan for 5 minutes. Turn out the cake onto a wire rack to cool completely before slicing.

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White Radish Salad with Shrimp and Truffles

Wednesday, November 02, 2016

This salad recipe, which gets an earthy boost from the addition of truffles and lean tasty protein from shrimp, is deliciously juicy and crunchy and the perfect way to get a load of veggies in with amazing flavour and to enjoy the incredible health benefits of the radish.

Salad	Dressing
750 g White radish, peeled 10 Cherry radishes, cut into sticks 300 g Shrimp, peeled 1/2 tbsp Sunflower oil Salt and pepper 2 Truffles, grated Cilantro or parsley, chopped	1/2 tbsp Grated peeled ginger 3 tbsp Rice vinegar 60 ml Sunflower oil 1 tsp Toasted sesame oil 1/2 tsp Salt

Peel and slice white radish into thin rounds using a mandolin slicer. Toss with 1/2 teaspoon salt for about 30 minutes. Meanwhile, slice the cherry radishes.
Whisk the ginger, vinegar, and salt in a large bowl. Slowly whisk in the sunflower oil and sesame oil until blended.
Toss shrimp with 1/2 tablespoon sunflower oil and 1/8 teaspoon pepper. Heat a skillet over medium-high heat until hot, then cook shrimp, turning once, until just cooked through, about 2 minutes. Transfer to a plate.
Stir shrimp into the dressing. Drain white radish well. Rinse and pat dry and place them and sliced cherry radishes in serving plates. Top with shrimp and grated truffles. Serve drizzled with some of remaining dressing and chopped cilantro.