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Persimmon Kale Salad with Sesame Seed Oil Dressing

Friday, November 13, 2015

Juicy, sweet persimmons and hearty, fibrous kale are a surprising pair that make a healthy, fruity and delicious salad, which pairs well with a sesame balsamic dressing.

Salad	Dressing
300 g Kale, trimmed and chopped 1 Medium carrot, peeled and shredded 2 Ripe persimmons, peeled and diced 2 tsp Sesame seeds	1 tbsp Cold-pressed sesame seed oil 2 tbsp Olive oil 2 tbsp Balsamic blanc 1 tsp Whole grain Dijon mustard 1 tsp Maple syrup Salt and freshly ground black pepper, to taste

For the dressing, whisk everything together in a small bowl, and set aside.
Place chopped kale and shredded carrot in a large mixing bowl. Add in half of the dressing and toss until well combined.
Add in diced persimmons, sesame seeds and the rest of the dressing. Toss again until well combined. Taste and season.

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Pumpkin Soup with Kale Pesto

Sunday, November 08, 2015

Adorned with a homemade baby kale pumpkin seed pesto, this creamy and delicious pumpkin soup will warm you up on cold rainy days and can be frozen for later.

	Kale Pesto
500 g Butternut squash flesh, diced 1 tbsp Coconut oil 1 Onion, diced 1 clove Garlic, minced 1 tsp Ginger, minced Nutmeg 50 ml White wine 500 ml Vegetable broth Salt and pepper 100 ml Coconut milk	80 g Baby kale 20 g Parsley leaves 50 g Pumpkin seeds 1 tbsp Finely grated lemon rind 2 tbsp Fresh lemon juice 1 clove Garlic 3 tbsp Olive oil 2-3 tbsp Water Salt and pepper

For the pesto, place baby kale, parsley, pumpkin seeds, lemon rind, lemon juice, garlic, olive oil and water in a food processor. Process until smooth. Season with salt and pepper.
Melt coconut oil in a large saucepan. Add in diced squash, onion, minced garlic and ginger. Cook briefly and sprinkle a pinch of nutmeg. Pour in white wine and broth. Cook, covered, for about 25-30 minutes until tender.
Using a hand held blender, process soup until smooth. Add in coconut milk and season. Serve the soup warm topped with pesto and if desired, in a roasted pumpkin bowl.

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Baked Persimmons with Sunflower Seed Spelt Streusel

Monday, November 02, 2015

The seedy spelt streusel adds deliciously crunchy texture and a hint of cinnamon to this simple baked fruit dessert. Serve them warm or at room temperature with a dollop of whipped cream. Substitute persimmons with plums or pears as you wish.

Baked Persimmons with Sunflower Seed Spelt Streusel

adapted from here

2 Ripe persimmons
40 g Wholegrain spelt flour
30 g Sunflower seeds, ground
40 g Sunflower seeds
20 g Raw brown sugar
1/2 tsp Cinnamon powder
Pinch of salt
40 g Butter, diced

Prheat the oven to 200C/400F. Cut each persimmon into half. Place persimmon halves, cut side up, in a baking dish.
In a medium bowl, add spelt flour, ground sunflower seeds, sunflower seeds, raw brown sugar, cinnamon and salt. Rub in butter until moist crumbs form.
Divide the streusel evenly over the top of the persimmon halves and bake in the middle of the hot oven for 12-15 minutes until golden brown and crisp.

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Vegan Buckwheat Bread with Sunflower Seeds and Pear Sauce

Tuesday, October 27, 2015

A simple quick bread recipe with buckwheat, ground einkorn, sunflower seeds, homemade pear sauce and olive oil. It's sugar-free, vegan, freezes well and goes well with avocado spread, peanut butter or cheese.

120 g Buckwheat flour
120 g Einkorn, ground into flour
2 tsp Spekulatius spice mix
2 tsp Baking soda
1/2 tsp Salt
420 g Homemade pear sauce
80 ml Olive oil
3 tbsp Pure NuNaturals stevia syrup
60 g Sunflower seeds

Preheat the oven to 180C/350F. Line a standard-size loaf tin with parchment paper.
In a mixing bowl, combine together the buckwheat flour, ground einkorn, spekulatius spice mix, baking soda, and salt.
Stir together the pear sauce, olive oil, and NuStevia syrup. Add it to the flour mixture and stir until just incorporated. Fold in the sunflower seeds.
Pour the batter into the prepared loaf tin and if desired, scatter some sunflower seeds over the top. Bake in the middle of hot oven for about an hour or until a skewer comes out clean when tested. Cool in pan briefly then turn out onto a rack to cool.

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Mache Salad with Lentils and Figs

Thursday, October 22, 2015

A hearty meatless salad that combines distinctive, tender mâche leaves, also know as corn salad or lamb's lettuce, sweet ripe fresh figs and mild, hearty lentils, which makes this salad particularly satisfying.

400 ml Vegetable broth
100 g Green or brown lentils, rinsed
3 tbsp Olive oil
2 tbsp White wine vinegar
1 Chilli pepper, deseeded, sliced
Salt and freshly ground black pepper
60 g Mache salad, rinsed and dried
2-3 Fresh figs, cut into wedges
20 g Flat parsley leaves

Place vegetable broth in a medium saucepan and bring it to a boil. Add in lentils and cook about 30 minutes or until tender, but still firm.
Mix together the olive oil and white wine vinegar. Add in sliced chilli pepper and season with salt and pepper.
Drain the lentils and season with salt and pepper. Stir in half of the vinaigrette.
Place mache salad, fig wedges and parsley leaves in a large bowl. Toss with the rest of the dressing. Divide it in two plates. Spoon the lentils over and serve.

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Mango and Avocado Salad with Pomegranate and Dukkah

Friday, October 16, 2015

A colourful, festive and deliciously healthy vegetarian salad in a simple citrusy dressing inspired by Brooklyn Supper. It is a mix of sweet, juicy mango and pomegranate seeds, peppery arugula, creamy avocado and crunchy dukkah. It's very easy to make and offers a wealth of texture and antioxidants. For an extra dose of protein, you can add some chicken or prawns to the salad.

Salad	Dressing
1 Ripe mango, peeled, pitted and sliced 1 Ripe avocado, peeled, pitted, and sliced 30 g Arugula 2 tbsp Pomegranate seeds, optional 1 tbsp Dukkah	1 clove Garlic, minced 1 tbsp Lemon juice 2 tbsp Olive oil Salt and pepper to taste

Whisk together the minced garlic, lemon juice and olive oil until well blended and emulsified. Season with salt and pepper. Toss the arugula with half the dressing and place them in a serving plate.
Arrange the sliced mango and avocado in an alternating circle on top, and drizzle with the remaining dressing. Sprinkle the pomegranate seeds and dukkah over and serve.

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Savoury Hokkaido Pumpkin Crumble

Monday, October 05, 2015

Spicy roasted Hokkaido pumpkin topped with a flavoursome, savoury crumble that uses einkorn flour, rosemary, warm spices, pepitas and sunflower seeds for extra texture and flavour. It makes a perfect meatless meal.

Savoury Hokkaido Pumpkin Crumble

adapted from taste

1.5 kg Hokkaido pumpkin, cut into 2cm pieces
4 tsp Olive oil
1/2 tsp Dried chilli flakes (optional)
60 g Rolled oats
50 g Einkorn flour
1 tsp Brown sugar
1 tsp Chopped fresh rosemary
1/2 tsp Ground cinnamon
1/3 tsp Ground nutmeg
50 g Coconut oil
2 tbsp Pepitas
1 tbsp Sunflower seeds
1 Spring onion, thinly sliced

Preheat oven to 200C/400F. Line a baking tray with baking paper. Place the pumpkin on the tray and drizzle over oil. Sprinkle with chilli flakes. Season. Toss to combine. Roast, stirring once, for 30 minutes or until golden and tender.
Meanwhile, grease a large baking dish or two smaller ones. Combine oats, flour, brown sugar, rosemary, cinnamon and nutmeg in a large bowl. Rub in the coconut oil until the mixture resembles coarse breadcrumbs. Stir in seeds. Season.
Reduce oven to 180C/350F. Stir spring onion into pumpkin mixture. Place in prepared baking dishes. Sprinkle with crumble mixture. Bake for 25 minutes or until golden and crisp.

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Quinoa Pilaf with Raspberries, Hazelnuts and Dried Barberries

Wednesday, September 30, 2015

A delicious and easy quinoa (naturally gluten free and a good source of complete protein) pilaf with raspberries, parsley, toasted hazelnuts, and dried barberries. It is great on its own as a meatless meal or as a colourful side with some roasted chicken or smoked fish.

Quinoa Pilaf with Raspberries, Hazelnuts and Dried Barberries

adapted from here

120 g Quinoa, rinsed
250 ml Vegetable broth
1/8 tsp Ground black pepper
Handful of finely chopped parsley
50 g Hazelnuts, toasted and roughly chopped
2 tbsp Dried barberries
120 g Raspberries
Salt to taste

In a medium saucepan, combine rinsed quinoa, vegetable broth and pepper. Bring to a boil.
Reduce heat to low, cover and simmer 12 to 15 minutes or until liquid is absorbed.
Fold parsley, hazelnuts, barberries and raspberries gently into hot quinoa. Season and serve warm or room temperature.

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Einkorn Coconut Cookies with Avocado and Raisin

Thursday, September 24, 2015

These are definitely not your typical oatmeal cookies, but a fantastic variation. With freshly home milled einkorn flour, coconut oil, avocado and raisins, they make for a delicious on the go breakfast or an ideal afternoon snack.

130 g Rolled oats
110 g Einkorn, ground into flour
1/2 tsp Baking powder
1/2 tsp Baking soda
100 g Coconut oil, softened
7 g NuNaturals white stevia powder
1 Egg
1 Ripe avocado
150 g Raisins

To toast oats, place them in a dry nonstick skillet over medium-high heat, stirring occasionally, for 5-7 minutes or until they are fragrant and golden brown. Set aside to cool.
Preheat the oven to 180C/350F. Line two large baking sheets with parchment paper. Sift together the ground einkorn flour, baking powder and baking soda in a bowl. Set aside.
In mixing bowl beat coconut oil until soft. Add stevia and blend until smooth. Add egg and beat until well mixed and fluffy. Add the avocado to the bowl and beat until incorporated.
Reduce the mixer speed to low, and mix in the flour mixture and the oats. Stir in the raisins. Use a tablespoon to form the cookies and place them, 1-inch apart, on prepared baking sheets. Slightly flatten each cookie and bake until browned, about 20 minutes. Transfer the cookies to a rack to cool.