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Superfood Green Tabouli

16 Sep

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I LOVE this salad!  My favourite chef, Teresa Cutter has come up with this Superfood Green Tabouli which is so easy to make and great on its own or as a side dish.  I made this for dinner and had a small piece of steak with it and had the leftovers for lunch the next day with a tin of tuna.

Traditional tabouli is made with bulgur, a cereal food made from the groats of several different wheat species whereas this tabouli is wheat free and the main ingredient is broccoli.

I have converted this for the thermomix but if you aren’t lucky enough to own one of these amazing machines, click on the link above for the original method.

You will need:

350 g raw broccoli, broken into florets
6 spring onions chopped into thirds
100 g (1 large bunch) parsley
100 g (1 large bunch) mint
1/2  avocado, chopped
20 g ( a good handful)  pumpkin seeds
50 g (2 good handfuls) pistachio nuts
100 g baby spinach leaves
Juice from 3 limes or 2 lemons
1 tablespoons cold pressed olive oil or flaxseed oil
30 g (1 handful) goji berries
A generous amount of black pepper and a little sea salt

Method:

Place pistachio nuts into TM bowl and chop for 2-3 seconds, speed 5 and set aside.

Next, place the spring onions, parsley and mint into TM bowl and chop for 3-4 seconds, speed 8.

Add the broccoli and chop for 4-5 seconds, speed 4-5 or until desired consistency.

Add the remaining ingredients and mix on reverse, speed 4 for 4-5 seconds.

Enjoy! xx

 

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Raw Buckwheat and Apple Porridge

15 Sep

This is another recipe I have converted from the Green Kitchen app which I love!  I had wanted to try a buckwheat porridge without sprouting or cooking the buckwheat and this one is perfect.  You only need to soak the buckwheat and nuts for around 1 hour which is great if you forget to soak them the night before.

I make this porridge on the weekend and divide up the portions so it lasts me the week.  Each morning I then top the porridge with some extra goodies which keeps me full until lunchtime.

You will need:

240g raw hulled buckwheat groats + water for soaking

240g raw walnuts + water for soaking

2 apples cored and quartered

1 orange juiced

1/2 teaspoon ground cardamon

1/2 teaspoon vanilla extra

Method:

Place buckwheat and nuts into two separate bowls, cover with water and soak for around 1 hour or preferably overnight (if you remember!)

Rinse in cold water and drain.

Place all ingredients into TM bowl and blend for 10 seconds, speed 8 or until smooth.

Top with some of your favourites – fresh berries, pomegranate, bee pollen, cacao nibs, coconut flakes, nut butter, yoghurt, hemp seeds etc.

Enjoy xx

Raw Buckwheat and Apple Porridge

Raw Buckwheat and Apple Porridge

Breaky on the go!

Breaky on the go!

Beetroot and Millet Burgers

15 Sep

Well the title may say burgers, but mine certainly didn’t work out as burgers!!  My burgers kind of stayed together but I admitted defeat and enjoyed the burgers crumbled over a salad instead.

This recipe is from the Green Kitchen app which I have converted for the thermomix.

You will need:

250g water

125g raw millet

1/2 teaspoon fennel seeds

pinch of sea salt

4 small beetroot, quartered

1/2 zucchini chopped into 3 cm pieces

1 large carrot chopped into 3 cm pieces

1 onion halved

4 eggs

handful of parsley

sea salt and pepper

Method:

Place water in a small pot and bring to the boil.  Add millet, salt and fennel and simmer for approximately 10 minutes or until tender and set aside.

Place parsley into TM bowl and chop for 1-2 seconds, speed 8.  Add beetroot, zucchini, carrot and onion and chop for 4-5 seconds on speed 5.  Scrape down the sides and check the consistency.  You may want to chop for a further few seconds.

Add the millet, eggs, salt and pepper to the vegetables and mix on reverse, 5 seconds, speed 5.  If the mixture feels too juicy, you can add some flour, oats or more millet.

Cook in a pan for two mins each side and serve as traditional burgers or with some salad.  In my case crumble the beetroot burgers over a salad and enjoy as a beetroot, millet salad!

Enjoy xx

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Who needs to go out for breaky?

14 Jul
Poached Eggs, Thermomix Style

Poached Eggs, Thermomix Style

We love going to Sydney to visit our gorgeous friends Matt and Emily and always go to 3 Beans Cafe in Manly for breakfast.  I’m a creature of habit and when I’m onto a good thing, I don’t like to change!

Well, seeing as we aren’t in Sydney, no reason why I can’t have my fave breaky right here in Perth!  Nothing beats good poached eggs but I always found it hard doing it on the stove.  Thankgod for my Thermomix!

You will need:

1.2L Water

50g White Vinegar

Oil, to brush TM Basket

2 Eggs

Sourdough Bread

Avocado

Persian Feta

Method:

Place water and vinegar into TM bowl.  Brush TM Basket with oil, insert TM basket and heat 11 mins, varoma, speed 1.

Crack the two eggs into separate containers and set aside.

Once heating is complete the water should be boiling.  Cook 3 mins, varoma, speed 2 while pouring eggs into TM basket one at a time through hole in mixing bowl lid.

Once cooking is complete and without employing mixing bowl, remove TM basket with eggs using the spatular and drain eggs well.

Serve with sourdough toast, smashed avocado and danish feta.

Delish! x

Peanut Butter and Tahini Cookies

14 Jul

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I recently downloaded the Green Kitchen Desserts App and scrolling through I found these Peanut Butter and Tahini cookies.  I have converted the recipe for the Thermomix but you can click here to download the app with the original recipe.

You will need:

50g Buckwheat

110g Oats (gluten free if you can find them!)

1 teaspoon baking soda

1/2 teaspoon cinnamon

1 teaspoon salt

45g oil

210g peanut butter (make your own or organic natural)

60g tahini

75g maple syrup

Method:

Preheat oven to 180 degrees.

Place buckwheat into TM bowl and mill for 1 min, speed 9.

Add your oats and mill for 5 seconds, speed 9.

Next add the baking soda, cinnamon and salt and mix for 2 seconds, speed 4 and set aside.

Place oil, peanut butter, tahini and maple syrup into TM bowl and heat for 2 mins, 80 degrees, speed 1.

Add the dry mixture and mix for 20 seconds, speed 3.

Divide into 20 portions, roll and flatten into cookies and bake for 10 mins, 180 degrees.

Enjoy! x

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Smoothies anyone?

4 Jul

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Banana Bread, no sugar, grains or dairy!

24 Jun

This recipe came up a couple of times on my Facebook newsfeed so I copied it into Paprika (my online recipe collection) bought a bag of bananas and have been waiting patiently for them to turn brown.  Well its been long enough….  they aren’t as ripe as what I would like but I couldn’t wait any longer!

I have converted this for the Thermomix but for the original recipe, you will find it here on the Primally Inspired website.

You will need:

15g coconut oil

220g bananas (approximately 4)

4 x eggs

10g vanilla extract

5g cinnamon

65g coconut flour

5g baking soda

pinch of salt

45g walnuts or if you prefer dark choc chips, pecans, silvered almonds, raisins etc

Method:

Preheat your oven to 180 degrees and grease a loaf tin (I used coconut oil spray – thanks Emma for buying it for me!)

Place all ingredients into your TM and mix on speed 5 for 10 seconds.

If your coconut oil was solid like mine, put this into your TM bowl first and melt for 2 mins on 50 degrees and then add everything else in.

Pour into your loaf tin and bake for around 40 mins or until cooked through.

I would have loved to cover my slice in butter but this month I am doing dairy free so opted for some coconut yoghurt and a drizzle of honey – delish!

Enjoy xBanana Bread

Pour into a