INGREDIENTS

Dressing-

• 1 cup yellow peach, ripe, sliced
• 2 teaspoons lemon juice, plus zest of 1 lemon
• 2 tablespoons water
• 2 tablespoons olive oil
• 1 tablespoon honey, agave nectar or maple syrup (optional)
• 1 1/2 teaspoons poppy seeds

Salad-

• 5 ounces spring mix salad, or your choice of greens, (about 10 lightly packed cups)
• 1 peach, sliced into wedges
• 1 cup strawberries, sliced
• 1/2 cup blueberries
• 1/2 cup pecans
• 2 tablespoons goat cheese

INSTRUCTIONS
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Dressing-

1. Add 1 cup sliced peaches, lemon juice, zest and water to your blender. Blend until smooth puree forms, about 30 seconds. Slowly drizzle in the olive oil while the blender is running, mix for 30 seconds. Taste the dressing and add sweetener if desired, mix 15 seconds. Add poppy seeds and blend for 10 seconds just to mix in the seeds. Set aside.

Salad-

1. In a large bowl add salad greens. Top with peaches, strawberries, blueberries, pecans and goat cheese. Serve with peach poppy seed dressing on the side. If you are mixing the salad before serving, you may not need all of the dressing. Add the desired amount to coat the greens.

Oh what a night! Indian - inspired Cauliflower Pizza (paleo, gluten free, refined sugar free) and lets not forget to say how flippen fantastic it tastes!! A play-date between a spunky spicy Indian and an svelte Italian? 
Here we have a spiced cauliflower crust using local cauliflower, ground almonds & organic eggs hugging and dancing to the beat of ancient Ayurvedic healing spices & topped with a home-made masala sauce, crispy organic paneer, caramelized red onions & cashews….then loved-up with a sexy duo....a dollop of organic smoked yoghurt plus tamarind & date chutney, frizzled curry leaves & fresh green chilli…
Eat yer heart out you naughty pizza parlours - you know who you are !!! Cook your self an amazing nourishing pizza this week and make extra bases and pop in the freezer for easy mid week meals...you know you want to!! xx

Ingredients

Indian Cauliflower Pizza Base Recipe

• florets from 1 cauliflower
• 100g cup ground almonds
• 1/2 teaspoon ground turmeric and garam masala or any spice or herb you fancy 
• Himalayan pink salt and freshly ground black pepper
• 2 organic eggs, beaten 
  
  

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Topping can be what ever you have at hand, just make sure its packed with flavour and fresh herbs and spices! Here is our skinny masala pizza sauce recipe:

• 1 tbsp fresh root ginger, grated
• 1 small onion, minced
• 3 cloves garlic, crushed
• 1 1/2 cups crushed tomatoes or fresh
• 1 tbsp cumin
• 1 tbsp. garam masala
• 1 tsp turmeric
• 1 tsp chili powder
• Himalayan pink salt to taste
• dollop of yoghurt or coconut yoghurt
• 2 tsp high heat coconut oil or you could use ghee to panfry and pop some mustard seeds, curry leaves or coriander seeds for extra Indian gorgeous goddess-ness...

Method

• Preheat the oven to 200°C and line a baking tray with baking paper. Coarsely chop the cauliflower, place in food processor and blend until it is a fine rice-like texture. Fill a large pot with about an inch of water, and bring it to a boil. Add the “rice” and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer. Once you’ve strained the rice, transfer it to a clean, thin tea towel. Wrap up the steamed 'rice' in the tea towel, twist it up, then SQUEEEEEEEZE all the excess moisture out! It’s amazing how much liquid will be released, which will leave you with a nice and dry pizza crust.
• Now place the cauliflower ‘rice’ and place in a mixing bowl. Add the ground almonds, turmeric, garam masala and seasoning and mix with your hands. Make a well in the centre and add the eggs. Use your hands to pull the dry ingredients towards the middle until everything is combined and you can shape it into a ball. It should be more loose and sticky than a traditional pizza dough. Transfer to the baking paper and form into a pizza base by flattening the dough with your hands. Make the edges slightly higher. Pre-bake for 25 minutes or until golden. Meanwhile, prepare the pizza topping. Remove the crust from the oven. Cover it with sauce of your choice (masala sauce recipe provided) or tomato based sauce, cheese, roasted veges, cashew nuts and herbs (what ever you like) and put it back in the oven for 10 more minutes. Take it out the oven and top with more fresh soft herbs like basil or mint or freshly sliced chilli. A dollop of yoghurt or tamarind chutney and some pan-popped mustard seeds in hot coconut oil tops off this Indian inspired pizza... Yum and have fun, Namaste :)

Method for the Masala Sauce.

• Heat coconut oil or ghee in a large heavy skillet over medium heat. Add the onions and cook until golden. Add the crushed ginger, stir for a few minutes then add the garlic and cook another minute. Add cumin, garam masala, turmeric, chili powder, and salt; mix well until fragrant, about 2 minutes. Stir in tomatoes and yoghurt. Simmer on low heat until sauce thickens, about 10 minutes, taste and adjust seasoning and heat to your liking.

Glorious golden pumpkin soup enriched with chicken bone broth is restorative, silky, delicious and will have you bouncing around in tip-top health. This is a fragrant soup with a hint of chilli, its simple smashing :) xox

Ingredients

• 1 butternut squash or any pumpkin you like
• 3 apples
• 1 large onion
• 2 fresh red chiles
• 4 cloves of garlic, unpeeled and bashed
• Coconut oil
• Himalayan pink salt and black pepper
• Pinch of coriander seeds
• Few sprigs of fresh rosemary, leaves picked and finely chopped
• 3 heaped tablespoons pumpkin seeds
• Pinch of cayenne pepper
• 3 ¼ cups organic chicken bone broth or stock (or use vege stock)
• 2/3 cup coconut cream
• Edible flowers or flowering herbs, to serve
• Drizzle of lime infused avocado oil (optional)

Method

1. Preheat the oven to 200°C. Very carefully peel and slice the butternut lengthways and scoop out the seeds. Cut into 1-inch chunks and put them on a large baking tray to roast.
2. Peel the apples, then quarter them and remove the core. Peel and roughly chop the onion and add the apples and onion to the baking tray. Halve and deseed the chillies and add to the tray with the unpeeled and bashed garlic cloves. Drizzle over a good amount of coconut oil and add a good pinch of pink salt, pepper, coriander seeds and chopped rosemary. Toss everything together so all the veg is nicely coated, season one more time, then place into the oven and cook for around 45 minutes, or until everything is cooked through, intensely golden and delicious. Toss the pumpkin seeds with salt, pepper, coconut oil and the cayenne. Spread on a baking tray and roast in the oven for 10 to 15 minutes, then put aside for later.
3. Put some of the roasted veg into a  food processor or blender, making sure you squeeze the garlic flesh out of its skin first. Add a swig of broth and blitz until smooth and lovely. Put this into a large pan while you blitz the rest. Pour in most of the  coconut cream and bring to a simmer over a medium to low heat. Have a taste, season to perfection and either add another splash of broth, or carry on simmering until you’ve got it to the consistency you love. To serve, divide between warm soup bowls and add a swirl of  coconut cream and a sprinkling of toasted seeds, garnish with an edible flower and drizzle of avocado oil for extra beauty :) xox

A refreshing blood orange and fennel salad. Fresh greens combined with avocado, mint, radish, Parmesan cheese and walnuts topped with a citrus vinaigrette.

INGREDIENTS

Salad-

• 2 cups baby kale
• 3 cups baby spinach
• 3 cups red leaf lettuce
• 1 tablespoon mint, thinly sliced
• 1 fennel bulb, (1 cup) thinly sliced horizontally to the root
• 1/2 avocado, thinly sliced
• 4 radish, thinly sliced
• 2 blood oranges, peeled, segmented slices, juice squeezed and reserved from leftover pulp
• 1 Navel orange, peeled, segmented slices
• 1/4 cup walnuts, chopped
• 1/4 cup Parmesan cheese, shaved

Vinaigrette-

• 2 tablespoons honey
• 2 tablespoons blood orange juice
• 2 tablespoons red wine vinegar
• 1/3 cup olive oil
• 1 tablespoon shallots, minced

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INSTRUCTIONS

1. In a large bowl, gently combine kale, spinach, lettuce, and mint. Top with fennel, avocado, radish, blood orange, navel orange, walnuts, and parmesan cheese.
2. Combine honey, blood orange juice, vinegar, and shallots in a medium bowl. Gradually add the olive oil and whisk, until incorporated into the vinegar mixture, creating an emulsion (thickened dressing). Season with salt and pepper to taste. Serve salad with vinaigrette.

Sesame salmon served with a cold rice noodle salad. Crunchy cabbage and carrots tossed in a delicious honey lime dressing.

INGREDIENTS
Sesame Dressing-

• 3 tablespoons sesame seeds, toasted
• 1 tablespoon soy sauce
• 4 tablespoons lime juice, freshly squeezed
• 2 tablespoons honey
• 2 tablespoons olive oil

Rice Noodle Salad-

• 3 ounces rice noodles, Maifun (1 package)
• 1 cup cucumbers, thinly sliced, seeds removed, 4-inch long slices or spiralized
• 1 cup carrots, thinly sliced or spiralized
• 1 cup red cabbage, thinly sliced
• 1 tablespoon cilantro, roughly chopped
• 2 green onions, stalks thinly sliced on a bias for garnish

Salmon -

• kosher salt, as needed
• black pepper, freshly cracked, as needed
• 24 ounces salmon fillets, (four 6-oz pieces) skin removed
• 1 tablespoon lime juice
• 2 tablespoons honey
• 4 teaspoons sesame seeds, for topping (2 tsp black and 2 tsp white seeds)

INSTRUCTIONS
Sesame Dressing-

1. Toast sesame seeds in a small frying pan over medium heat, until light golden brown and fragrant, about 5 minutes.
2. Blend the toasted sesame seeds, soy sauce, lime juice, honey and olive oil together until thick and creamy, about 1 minute on high setting.
3. Pour into a small container and refrigerate until ready to use.

Rice Noodle Salad-

1. In a medium-sized pot, boil noodles uncovered for about 3 minutes, or until tender. Do not over cook. Noodles may become too soft and mushy.
2. Drain immediately and transfer noodles to a colander.
3. Rinse noodles with cool water for a few seconds and allow excess water to drain.
4. In a large bowl, toss together the sliced cucumbers, carrot, red cabbage and cilantro.
5. Add 2 cups of the cooked noodles to the bowl, and gently toss to combine. Set aside while you prepare the salmon.

Salmon-

1. Set oven to “broil” and allow to heat while you prepare the salmon.
2. In a small bowl, combine the honey and lime juice together. Set aside.
3. Place the salmon fillets on a large foil-lined baking sheet lightly coated with oil to prevent sticking, and sprinkle fillets with salt and pepper.
4. Drizzle the honey lime sauce over each piece of salmon.
5. Sprinkle about 1 teaspoon of sesame seeds, or enough to cover the top of each fillet.
6. Cook in the preheated oven on the lower middle shelf, for about 8 to 10 minutes, or until the salmon is just cooked, the flesh is flaky but not dry, and the sesame seeds are lightly toasted.
7. Remove from the oven and allow to cool.

RECIPE NOTES
​To Serve: Remove the sesame dressing from the refrigerator and stir to combine if needed. Add to the rice noodle mixture and toss until evenly coated. Place equal portions of the rice noodle salad in the center of 4 plates. Top noodle salad with a piece of salmon and garnish with green onions. Enjoy!

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A refreshing Asian pear salad with orange ginger dressing is a healthy and delicious side dish! Crisp vegetables and pears are tossed in a sweet, tangy dressing.

INGREDIENTS

Asian Pear Salad-

• 1 large orange, cut into segments (8-10)
• 1 1/4 cups red bell pepper, minced fresh
• 1 cup carrots, shredded
• 2 cups Asian pear, cut into thin slices
• 1/2 cup edamame, shelled, cooked
• 1 cup red cabbage, thinly shredded
• 1 cup cucumber, cut in half, thinly sliced

Orange Ginger Dressing-

• 1 teaspoon shallots, minced
• 1 teaspoon orange zest
• 1/4 cup orange juice, freshly squeezed
• 1 teaspoon ginger, finely grated
• 2 tablespoons rice vinegar
• 2 teaspoons cilantro, finely chopped
• 1/4 cup grape seed oil, or other neutral oil
• Pepper, freshly ground, to taste
• kosher salt, to taste

INSTRUCTIONS

1. Combine all salad ingredients in a large bowl.
2. Whisk together all dressing ingredients in a medium sized bowl, except for the oil. Gradually whisk in the oil, until a slightly thickened dressing is achieved. Add the desired amount of dressing to the salad and gently combine. Add more salt and pepper as needed. Enjoy immediately once dressing is added.