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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.

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Cinnamon Apple Oatmeal Spelt Cookies with Chocolate Chips

Wednesday, October 26, 2016

If you're after something sweet, yet light, you will love these delicious autumnal spelt oat cookies. The ingredients in these cookies are natural and healthy. Besides the amazing taste, these cookies will also fill your kitchen with the autumn's warm, sweet, cozy flavours and smell.

120 g Spelt bread flour
1 tsp Baking powder
1/3 tsp Sea salt
1 tsp Cinnamon powder
1/4 tsp Nutmeg powder
200 g Rolled oats

2 tbsp Coconut oil, softened
50 g Coconut sugar
1 Large egg
6 tbsp Homemade applesauce
1 tbsp Maple syrup
1 tsp Vanilla powder
1 Apple, peeled and diced
50 g Dark chocolate chips

In a mixing bowl, whisk together the spelt bread flour, baking powder, salt, and spices. Stir in rolled oats. Set aside.
Cream the softened coconut oil and coconut sugar. Add in egg, applesauce, maple syrup and vanilla powder. Beat until well combined.
Gradually stir in flour mixture until just incorporated. Fold in diced apples. Drop tablespoons of mixture onto baking tray lined with parchment paper, allowing room for spreading. Top each with a few of chocolate chips. Bake for 15 to 20 minutes or until lightly golden. Stand for 5 minutes, then transfer to a rack to cool.

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Moroccan-Spiced Roasted Brussels Sprouts and Cauliflowers

Wednesday, October 19, 2016

A delicious Moroccan spiced roasted winter vegetables with maple syrup, chives and pomegranate seeds. It takes less than 30 minutes to prepare and makes a perfect side dish to compliment any meal. You can jazz up this basic recipe by adding some Feta and candied nuts.

Moroccan Spice Mix
1 tsp Ground coriander 1 tsp Ground cumin 1/2 tsp Ground ginger 1/2 tsp Ground cinnamon 1/4 tsp Cayenne pepper powder 1/4 tsp allspice powder 1/4 tsp Nutmeg powder 1 tsp Garlic salt	500 g Brussels sprouts, trimmed and halved 500 g Cauliflower, cut into florets 2 tbsp Olive oil 1 tbsp Maple syrup 1 tbsp Moroccan spice mix 100 g Green peas, thawed Seeds of 1/2 pomegranate 1 bunch Chives, chopped Finely grated zest of 1 lemon 1 tsp Tomato pesto sauce Salt and pepper to taste

To make the spice blend, just place everything in a bowl and mix.
Preheat oven to 200C/400F. Combine Brussels sprouts and cauliflower with olive oil, maple syrup and Moroccan spice mix in a mixing bowl. Toss until well combined. Spread the vegetables on a large baking tray.
Bake for 25 minutes, stirring occasionally, until the vegetables are tender. Transfer the vegetables to a large bowl and add in pomegranate seeds, green peas, chopped chives, lemon zest and tomato pesto. Toss until well combined. Taste and season with more salt and pepper.

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Chilli con Carne Leftover Rolls with Dukkah

Wednesday, October 12, 2016

These puffy flaky bites would make a perfect pre-dinner nibble or any party appetizer. It's super easy and quick to make and a great way to use up leftover chilli con carne.

1 Egg
1 tsp Olive oil
1 package/360 g Triangular filo pastry
400 g Rich, thick chilli con carne leftover
1 tbsp Dukkah

Preheat oven to 200C/400F. Line 2 large trays with baking paper. Whisk the egg and olive oil in a small bowl with a fork until smooth.
Place 1 sheet filo on a work surface. Place 1 tablespoon of the chilli con carne mixture on the end of each strip, fold a little pastry over the filling, then fold in the edges. Now roll to form a cigar. Place on the baking sheets, a little apart, then finish making the rest.
Brush the egg mixture over the rolls and sprinkle with dukkah. Bake for 25 to 30 minutes or until the pastry is golden and crisp. Serve with avocado yoghurt sauce or your favourite sauce.

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Butternut Parsley Root Salad with Avocado Dressing

Wednesday, October 05, 2016

A gluten-free, vegetarian salad loaded with autumn flavours -- raw butternut squash, parsley root, plum, cranberries and a spinach avocado dressing. It's so simple, delicious and perfect for the family gatherings.

Salad	Avocado Dressing
400 g Butternut squash, peeled and thinly sliced 400 g Parsley root, peeled and thinly sliced 2 Plums, stoned and sliced Handful of baby spinach leaves 1 tbsp Black sesame seeds, toasted 50 g Dried cranberries	1 Ripe avocado 50 g Baby spinach leaves 150 g Greek yogurt 1 clove Garlic 2 tbsp White balsamic vinegar 1 tsp Maple syrup Salt and pepper to taste

Place the avocado, spinach leaves, yoghurt, garlic, and White balsamic vinegar and maple syrup in a blender. Season with salt and pepper. Blend until smooth.
Peel butternut squash and and slice in half lengthwise. Scoop out any seeds and using a sharp knife or mandoline, slice the squash into thin strips. Peel and cut the parsley root into thin strips.
Place squash and parsley root strips in a large bowl. Add in dressing and toss together. Set aside, covered, to allow the flavours to develop.
Stone and cut plums into wedges. Fold the plum wedges and spinach leaves into the salad. Place the salad in bowls or plates and sprinkle the black sesame and dried cranberries over and serve.

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Sugar Free Kefir Pumpkin Einkorn Bread

Wednesday, September 28, 2016

This sugar-free, oil/butter free lightened-up wholesome quick pumpkin bread uses the nutritious ancient grain-Einkorn, to add a nutty flavour and kefir for a moist, fluffy texture. If you can't find einkorn, wholegrain spelt flour would be a nice alternative.
Einkorn flour is an ancient wheat grain that’s healthier than traditional whole wheat. That’s partly due to its much lower gluten content, and while it’s not gluten-free, it’s much more easily digested and often fine for most people with gluten intolerance symptoms to eat. However, it’s not safe for anyone who has diagnosed celiac disease.

150 g Homemade pumpkin puree
2 Large eggs, room temperature, lightly beaten
150 g Kefir
2 tbsp Pure stevia syrup
160 g Einkorn berries, ground into flour
1 tsp Baking soda
1 tsp Vanilla powder
1 tsp Ground cinnamon
50 g Dark chocolate chips

Preheat the oven to 190C/350F. Lightly grease and line a 21cmx11cm loaf pan.
Place pumpkin puree, eggs, kefir and stevia syrup in a mixing bowl. Stir until well combined and smooth.
Add in einkorn flour, baking soda, vanilla powder, and ground cinnamon. Stir until just incorporated. Now gently fold in 2/3 of the chocolate chips. Pour the batter into the prepared pan. Top with the rest of chocolate chips and bake for 45 minutes.
Remove and cool in pan for 10 minutes before turning out onto a rack to cool completely. Slice and enjoy!