Also see Gluten Free and Raw Food recipes
Quinoa Salad
Ingredients
- 1 cup Quinoa
- A light sprinkle of kelp
- Braggs or tamari to flavor
- Fresh coriander leaves or finely chopped celery or asparagus
- A handful of organic pumpkin seeds or pine nuts- enough to get a few in each bite
- For a bit of zing try some chopped black olives or sundried tomato
Preparation
Cook quinoa in twice the water, takes about 20 min, keep an eye on water levels in the last 10 mins.
Drain and add the rest of the ingredients to suit taste- gently fold the fresh leaves in last
Use
Great as the main affair or a bit on the side. Very portable and yummy for potlucks. Keeps till the next day – but is best fresh.
Asparagus Frittata
Ingredients
- A generous handful of slim asparagus (biro thickness is good)
- Celtic salt to taste
- 5 free range eggs
- 4-5 tblsp olive oil
- 2 tblsp sesame seeds
Preparation
Break the ends off the asparagus and steam lightly
Heat a heavy bottomed fry pan on a med to med low heat with 1/2 the olive oil and drain greens
Beat eggs till fluffy and add salt
Lay the asparagus in a row in the fry pan and pour egg mix evenly to fill. Check the bottom is golden brown (5-7 min) and place a plate over top of fry pan, holding it in place with a tea towel, turn the frypan upside down to release the frittata onto the plate- do this over the bench in case of leakage.
Return the frypan to the heat and add the rest of the olive oil and sesame seeds- slide the frittata onto the hot oil and breathe a sigh of relief. Cook for a further 3 min or so until cooked through.
Beetroot Salad
Ingredients
- 2-3 medium sized beetroot
- 1/2 a block of feta cheese
- 1/4 cup of sesame seeds
- 4-6 sprigs of corriander
Preparation
Scrub beetroot and boil whole- don’t chop the tail off- keeps the juices inside. This takes about 30- 40 mins. Poke with a fork to test if soft. Once cooked, drain and leave to cool. Meanwhile toast seeds in a fry pan. Either toast dry or sprinkle with tamari for about 5-7 mins, stirring frequently. Remove from the heat to cool and stir in a minute or two to avoid burning.
Use your fingers to peel the skin off beetroot then chop them into cubes- whatever size you like. Chop feta into compatible sized cubes and place both into an attractive bowl. Shred coriander leaves off sprigs and sprinkle over salad. Finally add crunchy seeds to complete your salad.
Options
Other herbs to try are basil, french sorrell and Italian Parsley.
Use
Best fresh, if preparing in advance, leave beet and feta whole and apart from each other as long as possible.
Roast Vege Salad
Delicious hot or cold the next day. Hot served with chutney, chunks of feta and olives. Cold it can be spread on crackers or sprinkled in a green salad- especially yummy with mint vinaigrette.
Ingredients
- Any combination of root veges to roast- pumpkin, carrot, beetroot, potato, kumera, onion, garlic, yams, parsnip and swede
- Oil or ghee
- Celtic sea salt
Preparation
Peel and cube, while heating a roasting dish with oil or gee at 200 c. Stir veges in to cover with oil. Sprinkle with salt or herb. Stirring every 15 min, roast till soft.
Optional
Add olives, rosemary or thyme