Watermelon chicken salad

watermelon-chicken-salad-1980x1320-119382-1

INGREDIENTS

  •  8 Chicken Thigh Fillets
  •  1 tablespoon olive oil
  •  1 tablespoon Moroccan seasoning
  •  1 cup mint leaves
  •  3/4 cup (210g) Greek yoghurt
  •  1/4 watermelon, thinly sliced, cut into wedges
  •  2 red radishes, thinly sliced
  •  1 Lebanese cucumber, cut into ribbons
  •  1 red onion, thinly sliced
  •  1/2 cup coriander leaves
  •  2 tablespoons pistachios, coarsely chopped (optional)

METHOD

  • Step 1
    Add the chicken, oil and Moroccan seasoning in a large bowl and season.
  • Step 2
    Heat a barbecue grill or chargrill on medium-high. Cook the chicken for 3-4 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  • Step 3
    Meanwhile, process half the mint in a food processor until finely chopped. Add half the yoghurt and process until smooth. Transfer to a bowl and stir in the remaining yoghurt. Season.
  • Step 4
    Arrange the chicken, watermelon, radish, cucumber, onion, coriander and remaining mint on a serving platter. Serve with the yoghurt mixture and pistachios, if desired.

Apple Crumble

classic_applecrumble

 

Apple Crumble 
Filling Ingredients:
  • 6 cups of finely chopped apples
  • 1 tbsp of non-dairy butter (or coconut oil)
  • 2 tsp cinnamon
  • ½ tsp allspice
  • ⅛ tsp nutmeg
  • ⅛ tsp cloves
  • ½ cup maple syrup (or liquid sweetener of your choice)
  • 1½ tbsp lemon juice
 
Topping Ingredients:
  • 1 cup almond flour (or any other nut flour)
  • ½ cup slivered almonds
  • ¼ cup maple syrup (or liquid sweetener of your choice)
  • 1 tbsp non-dairy butter (or coconut oil)
  • 1 tsp cinnamon
  • dollop of vanilla ice-cream (healthy options – low fat/dairy free/coconut)  
  • optional: an additional 2 tbsp slivered almonds for topping
 
Instructions: 
  1. Preheat oven to 160 C (fan forced). Oil a pie dish or any similar size pan and set aside.
  2. Mix all filling ingredients in a mixing bowl. Transfer to the pie dish and spread throughout the bowl evenly.
  3. Mix all of the topping ingredients (except slivered almonds reserved for garnish, if using) in a separate small mixing bowl until coarse crumbs form. Sprinkle the mixture over the apples in the pie dish. Garnish with slivered almonds if desired.
  4. Bake in a preheated oven for approx 30 minutes, until the crumble turns golden brown.
  5. Allow to cool and add a dollop of vanilla ice-cream on top 

 

TURMERIC SPICED NUTS

Spiced Nuts

 

TURMERIC SPICED NUTS

Ingredients:
Raw cashews
Raw pepitas
Raw sesame seeds
Ground Turmeric
Coconut oil
Sea salt
Kaffir lime leaves for garnish

Simply sprinkle a light coating of ground turmeric onto the raw nut and seed mix with a light spray of coconut oil and some salt. Place in the oven on 180 degrees and bake until golden (approx 10-15 minutes). Enjoy warm or once cooled as a delicious snack or addition to curry or salad.

https://www.movenourishbelieve.com/nourish/3-ways-to-use-turmeric/

ZUCCHINI NOODLE CARBONARA

zu-carbanara-image

Serves 2 – 3

Prep Time: 20 minutes

Cook Time: 10 minutes

 

INGREDIENTS:

  • 2 large, straight and firm zucchinis (one zucchini per person)

 

Pine Nut Cream:

  • 150g pine nuts
  • 1 cup almond milk (please don’t use crap almond milk, always check the label there should be 3 or 4 ingredients or less, I like to use Pure Harvest brand)
  • 1 tablespoon nutritional yeast flakes
  • 1 teaspoon salt flakes
  • ½ teaspoon black cracked pepper
  • 2 large free range eggs
  • 1 tablespoon olive oil
  • 1 large garlic clove, finely chopped
  • 200g free range bacon
  • Fresh parsley, chopped for garnish

METHOD:

  • First make your zucchini noodles by whizzing them through a vegetable spiraler and set them aside.
  • Make your pine nut cream by placing pine nuts, almond milk and nutritional yeast flakes in a blender and blitzing until smooth. The consistency should be a little runnier than thickened cream. Season with salt and pepper. Pour into a small mixing bowl and set aside. This can be prepared in advance and kept in the fridge until you are ready to use.
  • When you are ready to serve your carbonara, add the eggs into the pine nut cream and mix with a fork until well combined.
  • I like to work in two batches for this recipe as you probably will have too many zucchini noodles to fit in the pan. So divide all the ingredients in half and use half of everything in each batch.
  • Use a large non-stick pan, place over medium heat, add olive oil and when hot add in half the garlic and bacon and cook for a few minutes stirring so to cook all sides.
  • Add in half the pine nut cream mixture and zucchini noodles and stir well to combine, cook only for a few minutes as the zucchini noodles can become watery and overcooked quickly, this dish does not require much cooking. Set aside and repeat with remaining ingredients.
  • Serve with some chopped up parsley and extra seasoning. Enjoy!

The Wholehearted Cook : http://thewholeheartedcook.com/

 

 

SWEET POTATO, AVOCADO & FETA MUFFINS

avocado-muffins

INGREDIENTS:

  • 1 Sweet potato (about 200g), peeled and chopped into small chunks
  • drizzle of flavourless oil, such as vegetable or sunflower
  • 1 large avocado (peel and stone removed, roughly chopped (about 150g prepared weight)
  • 100g ground almonds
  • 100g fine polenta
  • 80ml maple syrup
  • 3 large eggs
  • 1 ½ tsp 1 tsp bicarbonate of soda
  • 100ml semi-skimmed milk
  • 50g feta (crumbled, optional)
  • 2 tbsp mixed seeds
  • ¼ tsp sweet paprika

 

METHOD:

 

  1. Steam the sweet potato for 10 mins, or until really soft. Leave to cool completely. Grease 9 holes of a muffin tin with a little oil (or line each hole with a square of baking parchment.)

 

  1. Chop 1/4 of the sweet potato into even smaller pieces and set aside. Place the sweet potato, avocado, almonds, polenta, maple syrup, eggs, baking powder, bicarb, milk and 1/4 tsp salt in the bowl of a food processor. Blend until completely smooth. Divide the mixture evenly between the muffin tin holes, then top with the reserved chopped sweet potato, feta, seeds and a dusting of paprika. Bake for 22 mins at 180C/160 fan/ gas mark 4, or until risen, browning on top and cooked through – check by inserting a skewer to the centre, it should come out dry. Cool in the tin for 5 mins, then transfer to a wire rack and cool completely. Store in a sealed container for up to 3 days.

 

Middle Eastern Zucchini Rolls

Stuffed Zucchini

So you need more zucchini in your life but you’re not a huge fan – well this ones for you! It’s spicy, it’s sweet and it’s a real treat to eat! Enjoy our Middle Eastern Spiced Zucchini rolls with lean turkey mince and capsicum salsa for the perfect indulgence for a moment of escape with a brand new flavour!

 

SERVES 2 

Prep time 10 minutes

Cook time 25-30 minutes

 

YOU WILL NEED

2 zucchinis

1 garlic clove, finely chopped

1/2 carrot, finely grated

400 grams turkey mince

1 egg

1 tablespoon oats, ground

2 spring onions, sliced

1 tablespoon pine nuts

1 teaspoon cumin

1/2 teaspoon coriander

Pinch cayenne pepper

2 sprigs fresh coriander, chopped

1/4 teaspoon salt and pepper

 

Preheat oven to 180C. Line a baking tray. Scoop inner seeds from zucchini. Combine pulp with all remaining ingredients and fill zucchini rolls with mixture. Bake for 25-30 minutes.

 

Coriander Salsa

1 red capsicum, very finely diced

2 sprigs coriander, finely chopped

1/2 red onion, very finely chopped

1 Tablespoon olive oil

Himalayan salt and black pepper

 

100 gram tub Natural Greek yogurt

1 lemon, cut into wedges

 

Place all salsa ingredients in bowl to combine. Top zucchini rolls with salsa, natural Greek Yogurt and serve with a lemon wedge.

ORANGE AND STRAWBERRY FIZZ POPS

Orange & strawberry Fiz Pop

Perfect for QLD summers! Makes 5 – 6 pops.

 

YOU WILL NEED:

  • Blender
  • Packet of paddle pop sticks
  • Ice block moulds

 

INGREDIENTS:

  • 1 cup of freshly squeezed orange juice
  • 1 ½ cup strawberries, stem removed
  • 1 cup agave syrup, maple syrup or honey
  • 1 cup of water or soda water
  • 1/3 cup strawberries sliced thinly

 

METHOD:

Combine the first four ingredients in a blender and mix well .

Pour the mixture in the moulds, place the thinly sliced strawberries in at the end. Carefully place the sticks in and freeze.

 

Recipe sourced from Move Nourish Believe

 

TEA-SMOKED OCEAN TROUT WITH GRILLED PEACH SALAD

 

TROUT

This beautiful dish makes a great inclusion to any christmas dinner menu.

 

INGREDIENTS

125 gm brown sugar (see note)

50 gm fine salt

1 side ocean trout (about 1kg), skin on, pin-boned

150 gm jasmine rice

50 gm black tea

 

Orange-blossom vinaigrette

1 tbsp each orange-blossom water, Sherry vinegar and maple syrup

Juice of 1 orange

1 tbsp wholegrain mustard

50 ml olive oil

 

Grilled peach salad

50 gm brown sugar

3 peaches, halved, stones removed

1 kg heirloom tomatoes, quartered and sliced

100 gm Moroccan olives (see note)

2 baby fennel, thinly shaved on a mandolin

1 cup(firmly packed) basil

 

METHOD

  • Combine sugar and salt and scatter all over trout, place trout in a non-reactive container and refrigerate to cure lightly (30 minutes).
  • Preheat oven to 120C. Spread rice and tea in a roasting pan. Brush excess cure mix off trout, place trout on a wire rack about 10cm above tea mixture and place pan over high heat on stovetop until it starts smoking (10-15 minutes). Cover with foil and roast in oven until trout is cooked to your liking (15-18 minutes for medium rare).
  • For orange-blossom vinaigrette, blend ingredients, except oil, in a food processor, then add oil in a thin steady stream until emulsified.
  • For grilled peach salad, heat a chargrill pan over high heat, sprinkle brown sugar on cut side of peaches and grill cut-side down until charred (4-5 minutes). Combine peaches, tomatoes, olives, fennel and basil in a bowl. Toss with vinaigrette to taste and serve with trout.

Note :
– Use agave, honey or any other natural sweetener as a substitute for brown sugar.

– Moroccan olives can be substituted with any black olives.

AT A GLANCE

  • SERVES 6 PEOPLE
  • 15 MIN PREPARATION
  • 30 MIN COOKING (PLUS CURING)

 

Recipe sourced from the Gourmet Traveller.

 

Green Goodness Dip

 

NuZest-Green-Goodness-Dip (1)

Green Goodness Dip

A vitamin-packed guacamole-style dip using avocado, healthy herbs, and Good Green Stuff. Perfect as a dip, or for spreading on crackers and sandwiches.

Ingredients
1 avocado
1 tsp Good Green Stuff
1 cup loosely packed fresh herbs
1 spring onion, chopped
1 tbsp lemon juice
4 tbsp extra virgin olive oil
1 clove garlic
Salt and freshly ground black pepper
1 small fresh red chilli (seeds removed) – optional

Method
Whizz all ingredients in food processor.
Serve with a platter of fresh vegetables (carrots, celery, peppers, tomatoes) or taco chips.

Recipe sourced from www.nuzest.com.au