[tentblogger-youtube vWj_rDPbvtE] There's a couple of seats left for next weekend's Melbourne Masterclass. This is the last Melbourne class for the year. Can you come? Hope so, here's the details. __________________________ Organic Superfoods Masterclass NEXT CLASS: 1st September 2012 12pm HURRY! LIMITED AVAILABILITY $250 inclusive of HANDS ON class, lunch and nutrition handbook Register or call 0411 852 387 … [Read more...] about Superfoods Masterclass Sept. 1st
Nuts
Raw pecan cacao brownies
Who would have ever believed that something so healthy could taste so damn fine?! I guarantee that you will just love these sweet rich treats. But go easy, one a day is more than enough! 1 tablespoon coconut oil, melted 2 cups pecans 2½ cups Medjool dates, pitted 1 cup raw cacao 1 cup activated almonds, roughly chopped Pinch Murray River or other good salt Grease a baking tray about 20 cm x 15 cm with melted coconut oil and line with baking paper. Set aside Place pecans in a food … [Read more...] about Raw pecan cacao brownies
Basil, Lemon & Olive Gremolata
This is my variation of a classic Milanese gremolata; a chopped herb condiment originating in Milan, which always includes grated lemon peel. Many recipes include parsley, mint and garlic. It's great with most things especially lightly seared kingfish, bream or gold band snapper, and not too shabby with a well brought up roast chook. Good as an accompaniment to an antipasto or to trick up brown rice or even lentils. Also good with osso buco. Should keep for about a month if you don't scoff it … [Read more...] about Basil, Lemon & Olive Gremolata
Basil, Lemon & Olive Gremolata
This is my variation of a classic Milanese gremolata; a chopped herb condiment originating in Milan, which always includes grated lemon peel. Many recipes include parsley, mint and garlic. It's great with most things especially lightly seared kingfish, bream or gold band snapper, and not too shabby with a well brought up roast chook. Good as an accompaniment to an antipasto or to trick up brown rice or even lentils. Also good with osso buco. Should keep for about a month if you don't scoff it … [Read more...] about Basil, Lemon & Olive Gremolata
Parsnip, pear, pecans & pomegranate
Put the 4 P’s into a winter warming salad this season for a sweet, nutty and nourishing accompaniment to any slow cooking, braise or roast. Also good with baked fish or just on its own as a light lunch. Crumble some fetta, blue or goats’ cheese through it if that’s your thing. 4 parsnips, scraped and cut into 3-4 cm batons 1 pear, cored and sliced 2/3 cup pecans, lightly toasted and roughly chopped 1/2 pomegranate, seeds only Dressing 1 teaspoon maple syrup 2 tablespoons orange … [Read more...] about Parsnip, pear, pecans & pomegranate
Parsnip, pear, pecans & pomegranate
Put the 4 P’s into a winter warming salad this season for a sweet, nutty and nourishing accompaniment to any slow cooking, braise or roast. Also good with baked fish or just on its own as a light lunch. Crumble some fetta, blue or goats’ cheese through it if that’s your thing. 4 parsnips, scraped and cut into 3-4 cm batons 1 pear, cored and sliced 2/3 cup pecans, lightly toasted and roughly chopped 1/2 pomegranate, seeds only Dressing 1 teaspoon maple syrup 2 tablespoons orange infused olive … [Read more...] about Parsnip, pear, pecans & pomegranate
Salad of smoked trout with quinoa
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Salad of smoked trout with quinoa
This recipe was originally created for a segment on What's Up Down Under TV with Frankie J Holden, which you can watch here. The shoot was at Hastings Point, about 25 minutes north of Byron Bay on a very windy weekend morning. Frankie J was just hilarious and we had a ball together! I've swapped the original couscous for quinoa, which works just as well. That's the thing about quinoa, you can dress it up or down, make it sweet or savoury and it always works well. It's highly nutritious and you … [Read more...] about Salad of smoked trout with quinoa
How to cook with quinoa
Quinoa is native to the Andean region of South America where it is the principal food of the area. Often considered a grain, it is actually a seed that is celebrated for its high levels of protein and vitamins B & E and iron. It's an instant alkaliser! Read through the recipe for and discover the tea towel method I learnt when I was working at Minami Japanese restaurant in South Yarra in 1985 as this is how Japanese chefs complete the absorption method for rice - and I have never looked … [Read more...] about How to cook with quinoa
Very Berry Bircher
This deliciously simple sugar- free breakfast alternative is great for those who are wheat sensitive. It's rich in essential fatty acids thanks to the healing world of flax seeds and pistachios a.k.a. the 'skinny' nut. Did you know that pistachios have only three calories per nut? That's about half the calories of most snack nuts. Thirty pistachio kernels yield just 100 calories, compared to 14 for almonds and 11 for cashews. *Contains gluten 1 cup organic rolled oats 1 cup water 1 … [Read more...] about Very Berry Bircher