Egg White Omelette with Spring Greens
The delicate flavours of dill, wild garlic and fresh chives against the sharp Montgomery cheddar and Cravero parmigiano reggiano make this fluffy egg white omelette a tasty and protein-fuelled start to the day.
Tag: Summer
Pappardelle Primavera
Inspired by Melbourne’s City Wine Shop – a bustling Italian bistro (and bottle shop) serving masterful dishes with a balanced selection of European and Australian wines – this pasta will have you feeling like you are dining in an alfresco trattoria in 10 minutes.
Vanilla Rhubarb Compote
Vanilla rhubarb compote
May 5, 2020
: 8
: 5 min
: 30 min
: Easy
Spring means rhubarb. When cooked down, these long blush stalks turn into a delicious sweet and sour compote. Make a batch and have this on hand to dollop onto porridge, yoghurt or vanilla ice cream. It also makes for a seasonal alternative in trifle-style desserts.
Ingredients
- 500g rhubarb, cut into 1-inch pieces
- 100g golden caster sugar
- 50ml water
- 1 teaspoon high-quality vanilla paste
Directions
- Step 1 Place the rhubarb, sugar and water into a saucepan over low-medium heat and cover with a lid.
- Step 2 Cook for 30 minutes, or until the rhubarb has completely broken down. Keep an eye on it and stir occasionally. Set aside to cool and store in the fridge.
Variations:
- For a quick vegan galette, preheat the oven to 220 degrees (fan force) and line a baking tray with baking paper. Layout one sheet of Jus-Rol puff pastry (suitable for vegans) and lightly score a 2cm border from the edge. Evenly spread the rhubarb compote inside the perimeter and bake for 20 minutes (or until the pastry rises and becomes crisp and golden).
“The magic in new beginnings is truly the most powerful of them all.” Josiyah Martin
Spring is the real start of the new year, as the vernal equinox marks the time for renewal. Harness the power of new beginnings and use Spring as a time to plan and prepare. Let go of that which no longer serves you, physically and spiritually, with a Spring clean. Use this time to detox with nature’s spring greens – asparagus, spinach, sprouting broccoli, nettle, wild garlic, pea shoots and watercress, just to name a few.
Refreshing Passionfruit Ice Cream
Tangy and tropical passionfruit is such a joyous fruit – especially when paired with vanilla. Enjoy this creamy ice cream on a balmy summer’s day with crushed meringue.
Apple and Berry Bircher Muesli
This overnight recipe is great for getting a head start on the week. It will last in the fridge for a couple of days and can easily be scaled up or down depending on how many mouths you are feeding.
Vegan Kimchi Fritters
Vegan kimchi fritters
April 26, 2020
: 6 fritters
: 15 min
: 20 min
: Easy
This is easy to pull together on a weeknight, using cupboard ingredients. It’s a satisfying meal with your favourite hot sauce and sliced avocado.
Ingredients
- 300g frozen (or tinned sweetcorn)
- ¼ cup rapeseed oil
- ½ cup self-raising flour
- ½ cup rice flour
- ½ teaspoon salt
- ½ teaspoon ground coriander
- 125ml oat milk
- 1 lime, zest only
- 2 spring onions, finely chopped (or half a large salad onion)
- 10g Thai basil leaves, finely chopped
- 15g coriander (leaves and stalks), finely chopped
- 10 chives, finely chopped
- 1 small red capsicum, deseeded and finely chopped
- 50-90g kimchi (we used The Cultured Collective Kimchi Vegan Classic), roughly chopped
- To serve:
- 1 avocado, stoned and sliced
- 1 fresh red chilli, finely sliced
- 1 radish, finely sliced
- 1 lime, cut into wedges
- Your favourite hot sauce
- Coriander leaves (to garnish)
Directions
- Step 1 Heat 1 tablespoon of rapeseed oil in a small frying pan, over medium heat. Cook the corn for 5 minutes, or until it starts to char. Take it off the heat and set aside.
- Step 2 In a large bowl mix together the self-raising flour, rice flour, salt and ground coriander. Add the oat milk and whisk until smooth.
- Step 3 Stir in the corn, lime zest, spring onions, Thai basil, coriander, chives, red capsicum and kimchi. The batter will be thick and slightly gummy.
- Step 4 In a large non-stick frying pan, heat the remaining rapeseed oil over medium heat. Once hot, use 1/3 measuring cup to add the mixture to the pan. You should be able to fry 3 fritters at a time, in two batches. Flatten gently before flipping and fry on each side for 2-3 minutes (or until golden).
- Step 5 Put the cooked fritters on a paper towel to soak any excess oil, and continue frying the second batch (you may need to add more oil between batches).
- Step 6 Serve immediately with avocado, fresh radish, chilli, a few coriander leaves, a wedge of lime and lashings of your favourite hot sauce.
- Step 7 To keep warm preheat the oven to 110 degrees Celsius (fan force) and place on a baking tray lined with baking paper.
Variations:
- You can swap the Thai basil for sweet basil, and the coriander for parsley.
Plant-based living is a more sustainable option for the planet, but also a healthy and cost-efficient way to feed the family. Consider one thing you can do to help minimise your ecological footprint. ‘Meat-free Mondays’ is a common one and easy to plan for at the start of the month. Pick out 4-5 recipes that you want to try (the more colourful veggies the better) and make sure you have all the ingredients you need on hand to make it simple to follow through.
Nourishing Pea and Mint Soup
Welcome Spring-time with the fresh combination of pea and mint. This soup is perfect for freezing and is full of plant protein.
Easy Avocado Toast
Full of healthy fats and potassium, smashed avocado on toast, is a nutritious and quick breakfast option. Pair it with Vegemite for a Vitamin B boost, or serve it with goat cheese, hummus, bacon, poached eggs or freshly chopped coriander! The possibilities are endless.
Baked Figs with Oat Milk Porridge
Baked figs with oat milk porridge
December 27, 2019
: 6
: 10 min
: 30 min
: Easy
Baked figs in autumn are a bacchanalian delight – with an imperial purple exterior and a sweet sticky centre – this ancient fruit has a rich culinary history. Paired with thyme (another ancient herb prized for its healing properties), this fig porridge is an indulgent yet healthy start to the day.
Ingredients
- For the figs (serves 6):
- 6 fresh figs
- 5 sprigs of fresh thyme
- 3 tablespoons Olivelogy’s Greek wild thyme honey (or other clear honey)
- 2 tablespoons warm water
- For the porridge (serves 1):
- 35g jumbo oats
- 300ml whole oat milk (we used Oatly)
- ½ tablespoon ground flaxseed meal or crumbled walnuts, to serve (optional)
Directions
- Step 1 For the figs:
- Step 2 Preheat the oven to 180 degrees Celcius (fan force). Line a small baking tray with baking paper (the figs should fit tightly).
- Step 3 Cut a cross into the top of each fig, about a third of the way down. Gently squeeze the base of each fig to let the centre open up.
- Step 4 Lay the thyme sprigs on the bottom on the tray and place the figs on top.
- Step 5 Whisk the honey and water together in a small jug and pour it over the figs.
- Step 6 Bake the figs for 20 minutes, basting them halfway through with its syrup. The figs should retain their shape, but be soft and sticky. Set aside to cool.
- Step 7 For the porridge:
- Step 8 Put the oats and oat milk in a medium saucepan over high heat.
- Step 9 Once the milk starts to bubble, turn the heat down to medium-low. Gently simmer for 8 minutes, stirring frequently, or until the oats have softened to a smooth and creamy consistency.
- Step 10 Transfer the porridge to a serving bowl. Evenly sprinkle with the ground flaxseeds or walnuts (if using), set a fig in the middle and spoon over some of the fig syrup.
Variations:
- The baked figs also work well served on top of a spoonful of Greek yoghurt.
The feet carry much tension – crammed into shoes all day, and moving us around. Consider doing a short myofascial release sequence with a soft trigger point ball (or tennis ball). Many health and fitness resources will show you how to do this correctly.
