MUSHROOMS AND GREENS WITH EGG
Serves 1
• 1 tbsp coconut oil
• 150g button mushrooms, cleaned and halved
• 1 zucchini, sliced into rounds good pinch of dried, mixed herbs
• 1 garlic clove, crushed
• 1 cup kale leaves or kalette, torn
• 1 cup baby spinach leaves, firmly packed
• 1 large egg
• 1 slice of sourdough, toasted
1│Heat oil in a medium non-stick frypan over a high heat. Add mushrooms and zucchini and cook, stirring occasionally for 3 minutes or until the vegetables are starting to soften and turn golden.
2│Reduce heat to medium–low and add dried, mixed herbs, garlic, kale, spinach and 2 tablespoons of water. Cook and stir for 1–2 minutes or until mixture is fragrant and the greens have wilted. Using the back of a spoon, make an indent in the centre of the mixture and crack the egg into it.
3│Partially cover with a lid and cook, untouched, for 3–4 minutes, or until the white of the egg has set and the yolk is still runny. Season well with salt and pepper. Take the pan straight to the table and serve alongside toasted sourdough.
CHOC-CHUNK BLONDIES WITHCOCONUT COOKIE DOUGH CRUMBLE
Makes 16-20 blondies
• 100g cacao butter buttons, melted and cooled (see note)
• 200g almond meal
• 1 tbsp maca powder
• 1 tsp baking powder
• 1 tsp vanilla bean powder
• 1 tsp coconut sugar
• 2 large eggs, whisked
• 100g raw chocolate, roughly chopped
Cookie dough crumble:
• 5 dates, pitted and roughly chopped
• 2 tbsps cashew butter
• 1 tbsp tahini
• 1 tbsp coconut oil
• 25g flaked coconut
1│Preheat oven to 160°C. Line a 20cm square cake tin with baking paper.
2│Make the cookie dough by processing dates, cashew butter, tahini and coconut oil in a food processor until the mixture forms a ball. Add flaked coconut and pulse a few times until just combined.
3│Place cacao butter buttons, almond meal, powders, sugar and eggs in a large bowl and mix well, then fold through chocolate. Spread mixture evenly over the base of the prepared tin. Drop macadamia-sized pieces of cookie dough over the surface, lightly pressing them into the batter.
4│Bake for 30 minutes or until firm around the edges, golden and just set in the centre. Cool completely in the tin, then cut into squares. Serve right away or refrigerate in an airtight container for up to 1 week.
BAKED PUMPKIN PIE DOUGHNUTS
Makes 10
• Coconut oil cooking spray
• 250g cooled, pureed, steamed pumpkin (Roughly chop the flesh of a Kent pumpkin, then steam for 10–15 minutes or until tender. To finish, blitz in a food processor until smooth.)
• 2 large eggs, whisked
• ⅓ cup rice malt syrup
• 2 tbsps cold-pressed extra virgin olive oil
• 1 tsp vanilla bean powder
• 225g almond meal
• 1 tbsp chia seeds
• 1 tsp baking powder
Spiced sugar:
• 120g coconut sugar
• 2 tsps ground cinnamon
• 1 tsp mixed spice
1│Preheat oven to 180°C (160°C fan-forced). Prepare two 6-hole, ⅓-cup capacity doughnut trays by spraying 10 holes liberally with the cooking oil spray.
2│Combine all of the spiced sugar ingredients in a large heatproof bowl then set aside.
3│Whisk the wet doughnut ingredients together, add dry ingredients, then stir until well combined and smooth.
4│Using a teaspoon, carefully spoon ¼-cup measures of batter into the prepared doughnut holes.
5│Bake for 18–20 minutes, swapping the trays halfway through cooking. The doughnuts are cooked when they are golden and firm to the touch. Remove trays from oven and allow to stand for 5 minutes (don’t leave doughnuts in the trays any longer than this or they’ll be hard to remove).
6│Using a small, soft spatula, carefully release each doughnut from its hole, then turn trays over to gently tap them out onto a wire rack. These doughnuts are very soft, so it’s important to allow them to rest in the doughnut tray for a few minutes before removing them, or they’ll fall apart.
7│Roll each doughnut in spiced sugar while warm to coat well on all sides, then eat right away. These are best eaten on the day. Re-roll them in spiced sugar if they are left for a while before serving.
JAPANESE SALMON AND CAULIFLOWER RICE BOWL
Fill your bowl with 2–3 cups kale, sautéed in extra virgin olive oil, 1 cup cauliflower rice sautéed in extra virgin olive oil and curry spice, 150–200g salmon fillet, marinated in teriyaki dressing (see recipe below), ½ cup baked sweet potato, and sea salt and ground black pepper. Drizzle over lemon juice and extra virgin olive oil to serve.
Teriyaki dressing:
• ¼ cup tamari
• 2 tsps sesame oil
• 2 tsps stevia powder
• or raw honey
• 1 tsp fresh ginger, grated
• 1 tbsp Dijon mustard
1│Place all teriyaki ingredients in a small bowl and whisk until well combined.
EGG AND GREENS BOWL
Fill your bowl with 2–3 cups of baby kale, 1 cup cauliflower rice sautéed in extra virgin olive oil
and garlic, 1 cup steamed cauliflower, 2 boiled eggs, ½ cup baked pumpkin, ¼ avocado, and sea salt and ground black pepper.
0 Comments