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Tri-colour Quinoa with Pineapple and Miso Salmon

Wednesday, May 23, 2018

Miso-glazed salmon and quinoa combined with fresh pineapple, pine nuts and salad greens to make a delicious, light but satisfying weeknight meal. I use red miso, which is typically made from soya beans fermented with barley or other grains, in the marinade for the salmon. Replace it with rice or soya based white miso instead if you need to go gluten free. You could use rice, kaniwa, or farro instead of quinoa.

Miso Salmon	Salad
2 tbsp Red miso paste 1 tbsp Light soya sauce 2 tbsp Sherry vinegar 1 tbsp Coconut sugar 1 tbsp Olive oil 300 g Salmon steak	100 g Tri-colour quinoa, rinsed, drained 1/2 Fresh pineapple, peeled and chopped 3 Scallions, chopped Salad greens Handful of roasted pine nuts

Combine miso paste, soya sauce, vinegar, coconut sugar, and olive oil in bowl. Use 1 tablespoon of the sauce to brush the salmon steak.
Meanwhile well rinse quinoa and drain. Place them in a saucepan filled with 250 ml of water. Bring to a boil. Lower the heat to low and cook for 12 minutes or until the water is absorbed. Set aside to cool.
Cook the salmon in a large skillet over medium-high heat for 3 minutes each side for medium or until cooked to your liking.
Place quinoa, chopped pineapples, and scallions in a large bowl. Add 1 tablespoon of miso sauce and gently toss to combine.
Place salad greens on platters. Top with quinoa and salmon. Sprinkle the roasted pine nuts over. Serve with extra miso sauce.

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Turmeric Hemp Seed Shortbreads

Wednesday, May 16, 2018

Delicate, buttery, rich shortbread cookies made with spelt and hulled hemp seeds and infused with variety of warm spices. They are a great afternoon snack and particularly good when paired with a pot of freshly brewed tea. The cooled shortbread cookies can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 1 month.

150 g Unsalted butter, at room temperature
2 tbsp Raw sugar
120 g Refined spelt flour
1 tsp Sea salt
1 tsp Turmeric
1/2 tsp Freshly ground black pepper
1/3 tsp Chilli flakes
40 g Hulled hemp seeds

In a medium bowl, using a handheld electric mixer, beat the butter and sugar at medium speed until light and fluffy, about 2 minutes.
Sift the flour with the salt, spices and hulled hemp seeds. Gradually add the dry ingredients to the butter and beat until blended. Scrape the shortbread dough out onto a large sheet of plastic wrap or parchment paper and pat it into a log, about 1-inch in diameter. Wrap it up and refrigerate until firm, about 1 hour or up to 2 days.
Preheat oven to 180C/350F. Slice the dough 5mm thick and arrange, at least 2cm apart, on two parchment-lined baking sheets.
Bake in batches on middle rack until set but not brown, about 12 minutes. Slide the parchment onto a wire rack and let the shortbreads cool.

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Broccoli Mung Bean Falafel

Wednesday, May 09, 2018

There is nothing better than homemade falafel and these baked broccoli falafels with mung beans are super easy, healthy, and flavourful. Enjoy them for a meat free lunch or dinner with avocado sauce or garlicky-yoghurt dressing.

Falafel	Roasted Sweet Potato	Avocado Sauce
100 g Mung beans, cooked 150 g Broccoli florets 1 Large garlic clove 2 tbsp Parsley, chopped 1 Egg 30 g Pumpkin seeds, ground 60 g Whole einkorn flour 1/4 tsp Baking powder 1/2 tsp Coriander powder 1/2 tsp Smoked paprika powder 1 tsp Salt 1 tsp Olive oil	700 g Sweet potatoes, cut into bite sized pieces 1 large clove Garlic, sliced 1/2 tsp Coriander powder 1/2 tsp Cumin powder 1 1/2 tbsp Olive oil Sea salt and freshly ground black pepper, to taste	150 g Greek Yoghurt 1 Ripe avocado 2 Pickled green chillies 1 tbsp Freshly squeezed lime juice 1 handful Flat parsley Sea salt & pepper to taste

Preheat the oven to 200C/400F. Line a baking tray with baking paper. Brush the baking paper with 1/2 teaspoon of olive oil.
Drain the mung beans and place them in a processor together with broccoli florets, garlic, parsley and egg. Process all the ingredients until smooth. Add in ground almonds, einkorn flour, baking powder, chilli flakes, cumin powder, and salt. Process again until well combined.
Using 2 tablespoons to form 10 falafels and place them on the prepared baking tray. Brush the falafels with the remaining olive oil. Bake in the middle of hot oven for 30 minutes until lightly golden brown.
Place sweet potato cubes, garlic, cumin, coriander and oil in a large roasting pan. Toss to combine. Season and roast at 200C/400F for 30 minutes until tender.
Place yoghurt, avocado, pickled chillies, lime juice, and parsley for the sauce into a blender and whiz until smooth. Season with salt and pepper. Serve falafels with roasted sweet potato and avocado sauce.