Spinach Hummus takes plain hummus to the next level of taste and colour.
I’m sure this quick and simple recipe will be a hit at your next gathering as it was at our last party.
If spinach is not your favourite then try my Pumpkin Hummus recipe.
Lemony Chickpea and Quinoa Salad
This fresh-tasting and nutritious Chickpea and Quinoa Salad can be eaten as a side or all on its own. It is a great standby to have on hand in the fridge.
Quinoa (pronounced “keen-wah”) is a type of edible seed that is often classed as a whole grain. It comes in various colours including black, red, yellow, and white. The lighter colours have the mildest taste.
Nutritional Information for Quinoa
Because quinoa is gluten-free it is a popular choice for coeliacs.
Chickpeas and quinoa provide the protein that is necessary for building and maintaining a healthy body. According to an article from the Harvard School of Health, quinoa is one of the few plants that provide complete protein, “meaning that it contains all nine essential amino acids that our bodies cannot make on their own.” This is very important for those following a vegan or vegetarian diet.
Preparation Tips for Cooking Quinoa
“After the seeds are harvested they undergo processing to remove the natural saponins, a bitter-tasting chemical compound coating the exterior that acts as a natural pesticide.” To ensure all the saponins have been removed, I always rinse quinoa, including the brands advertised as “pre-rinsed”.
Extra flavour can be added to quinoa by using stock instead of water. Also, try adding your favourite herbs and spices to the cooking liquid.
I have found that the easiest way to cook quinoa is in a rice cooker. As a side note, I found a stainless steel bowl rice cooker because I want to avoid the Teflon found on most. If you want to know why, watch the film “Dark Waters” with Mark Ruffalo, Anne Hathaway, and Tim Robbins.
With this particular quinoa salad recipe, I sometimes leave out the tomato and add dried cranberries or currants and toasted sliced almonds. If you want more vegetables instead, leave in the tomato and add cubed cucumber, pitted black olives, and/or fresh spinach leaves. Play around with it until you find your perfect combination.
Creamy Sweet Potato and Ginger Soup with Seed and Herb Gremolata
The addition of fresh ginger gives a normal Sweet Potato Soup an extra boost of flavour and nutrition. The seed and herb gremolata topping adds colour, texture, flavour, and some protein.
Another soup on this website that uses Sweet Potato is the Cream of Sweet Potato and Ginger Soup by Executive Chef Matthew McTigue of the El Tovar Hotel restaurant located on the rim of the Grand Canyon. It is a little different because Chef McTigue uses powdered ginger instead of fresh. Both are delicious!
Kohlrabi and Carrot Salad
Kohlrabi is back in trend but is often overlooked. This salad uses the slightly sweet and peppery taste of Kohlrabi to complement the sweetness of the carrot. The sweet citrus dressing is the perfect finish.
Kohlrabi (photo by Johnathon Kemper)
If you are looking for another salad with grated carrot, try my Beetroot and Carrot Salad with Ginger and Lime Dressing, Moroccan Salad, or Asian Style Coleslaw. To find other easy read salad recipes, choose “Salads” as the category option on the Recipe Page.
White Bean and Beetroot Dip
This White Bean and Beetroot Dip is the perfect way to use up leftover boiled or baked beetroot. This beautifully coloured dip is quick, easy and delicious.
If you are looking for other dip recipes then try my Eggplant and Tahini Dip, Pumpkin Hummus, and Basil and Pepita Pesto.
Spicy Roast Potato Wedges
Potato wedges can go from boring to brilliant with the addition of garlic powder, onion powder, and paprika. A simple, tasty, and nutritious recipe – it ticks all the boxes.
Ingredients for Spicy Roast Potato Wedges
It is best to use cold-pressed extra virgin oil whether it is olive, avocado, or coconut. We need these “good” oils for the health of our brain and body. In fact, our brain is 60% fat.
I use the chilli powder if the wedges are going to be finger food to dip in some sauce. For my Quick Blender Aioli recipe go here.
Experiment with your favourite spices and dried herbs. I have successfully used dried parsley, fresh or dried rosemary, cummin, and even curry powder.
Cooking tips for Spicy Roast Potato Wedges
I have used an enamelled cast iron baking tray that I bought on sale. I feel they are worth the extra money for the following reasons:
- They hold the heat well and this helps to brown the bottom of roast vegetables and keep the food warm once out of the oven.
- They are very easy to hand wash if left to soak for a couple of hours.
- There is no toxic substance that will leach into my food. If you are still undecided as to whether or not you should use non-stick pots and pans, watch the movie called “Dark Waters” starring Mark Ruffalo.
- They are practically indestructible, so I will be passing this on to my son or daughter.
If you want to reduce the cooking time of these potato wedges, then cut each potato into sixths or eights.
Cabbage and Carrot Kimchi
This easy-to-make kimchi will provide your gut with some beneficial natural probiotics. Kimchi will add extra flavour and goodness to any meal, especially stir-fries, eggs, and even toasted cheese sandwiches.
Kimchi is like spicy sauerkraut and is as common in Korea as sauerkraut is in Germany. I have been a fan of sauerkraut ever since my extended stay in Tuebingen, Germany in 1985.
Despite this love for sauerkraut, I had never been brave enough to try Kimchi – only because I thought it would be too fiery hot. That is until I saw an easy Kimchi recipe on the website of Changing Habits and figured I could make my own. This way I could have some control over the level of spiciness.
This was the first fermentation I had ever attempted. I was totally surprised at how easy it was. Like a lot of others, I was a little worried about accidentally creating some unknown biohazard. I read that in order to avoid this, a necessary first step is to start with clean equipment and sterilised storage jars. The good bacteria produced by the fermentation process will actually fight any minor bad bacteria in the jar or in the gut. However, do discard the kimchi if you see mold on the surface or smell or taste anything that is not a clean sour taste.
Dietary preferences
If you are following a Keto diet and use Kimchi only as a condiment, then this small amount of carrot is allowed.
Ferments are not recommended for a Low FODMAP diet.
Some people, especially children, who are not used to eating a diet rich in probiotics may, at first, find fermented foods difficult to digest. Some even have to start with as little as half a teaspoon or less and build up from there. If there is a consistent problem with digesting fermented food, then please seek medical advice to discover the reason why.
Kimchi Ingredient Shopping
The choice of chillis will determine the heat intensity of the Kimchi. Traditional Kimchi uses gochugaru, a Korean chilli powder. Gochugaru is a milder version of red chilli flakes because it does not include the seeds and membrane of the chilli. The seeds and membrane are where most of the heat is. I prefer using fresh ingredients when I can, so I chose the mild red chillis that I often use and can easily buy at my local fruit and vegetable shop. To help you decide which chillis to use, click here for a guide to some of the types of chillis, what they are best used for, and what their heat factor is.
If you prefer to use the tamari sauce and not the fish sauce, choose an organic variety such as Pure Harvest. This will avoid GMO soybeans that have been sprayed with glyphosate (the active ingredient in zero and roundup).
Pegans (Paleo plus Vegan) can use coconut aminos instead of fish sauce or tamari sauce.
Kimchi Preparation Tips
As mentioned before, start with squeaky clean hands, utensils, and sterilised jars. Click here for three different ways to sterilise the jars before filling them with the Kimchi.
Once the Kimchi is fermenting, some recipes suggest opening the lid daily. The fermentation process produces gas bubbles and opening the lid allows these bubbles to escape and prevent any unwanted explosions of trapped gas. I didn’t open the lids and had no problem, but figured I should warn you of the possibility.
When the Kimchi has reached a level of sourness that is to your liking, store it in the refrigerator with the lid sealed. It will continue to ferment but at a much slower rate.
Cream of Potato and Broccoli Soup with Brie
This easily made Cream of Potato and Broccoli Soup has the nutritional goodness of potato and broccoli with the protein boost and indulgence of brie cheese.
If you like broccoli in a soup then also try my Broccoli and Fennel Soup or my Fresh Pea and Broccoli Soup.
Potato and Broccoli Soup Ingredients Shopping
I am always careful with the stock I buy as I want to avoid “yeast extract” as it is one of the many forms of MSG.
Go here if you are curious as to the difference between broth, stock, and bone broth. The article provides a clear distinction between the three, however, I must add that I am not a fan of the ingredients in this brand. A quality broth will add even more goodness to this recipe.
If broccoli is not your favourite then simply replace it with cauliflower. Broccoli and cauliflower are the two vegetables that I definitely buy as organic. For a start, it is too difficult to wash away all the pesticides from all the little spaces between the florets.
Crunchy Christmas Salad
A crunchy Christmas salad of broccoli and cauliflower with the sweetness of dried cranberries or cherries and the extra crunch and goodness of macadamias. It is mixed together with a sweet yoghurt dressing.
Cooking tips
If you aren’t a fan of fresh mint then try swapping it for 1/2 cup of dedicated coconut.
For paleo or vegan diets use plain coconut yoghurt.
Another salad that can be converted to a Christmas salad is my Sweet Nutty Coleslaw. Simply use dried cranberries or cherries for the sultanas and red apple for the green apple. I think it is so much fun using food in the Christmas colours of red, green and white.
Homemade BBQ Sauce
Have you read the ingredients on store-bought Barbecue/BBQ Sauce? It is at least half sugar and it is refined sugar that adds no nutritional value!
Store bought BBQ Sauce also often has maltodextrin as an ingredient. Recent studies have shown “detrimental roles played by maltodextrin in the intestinal environment, suggesting that this broadly used food additive may play a role in the rapid increased incidence of chronic inflammatory disorders, such as inflammatory bowel disease and metabolic syndrome”. If you are interested, you can read the full article in Pub Med here.
Back when I didn’t know better, I would let my son use BBQ Sauce on everything as a way to entice him to eat.
This very easily made BBQ Sauce is four times less sugar and it is refined sugar-free. There is also an option to add some chilli powder to make it even more flavoursome.
So, next time you are having guests for a BBQ, impress them with this tasty and more nutritious version of this must-have condiment. It is a firm favourite in our house, especially with our guests.
Cooking Tips
I have used repurposed tamari sauce bottles that sat with boiling water in them just before bottling the sauce.
When I bottled the sauce I had to be careful that the sudden change in temperature of the air in the bottle didn’t cause the sauce to spit out as I was pouring in. That is why I have recommended letting the mixture cool a bit before bottling. A jar works just as well and the spitting won’t be a problem because the mouth of the jar is large enough to let the expanded air escape.
In fact, if you use a wide mouth jar sterilised with boiling water, you can carefully pour in the sauce straight from the stove and seal straight away before any bacteria can get in.
Also, vinegar is a natural preserving agent. Foods that have a pH value of less than 4.6 will not support the growth of disease-causing bacteria. When I have been more particular with my sterilising, I have kept the sauce in the refrigerator for a couple of months before opening. Once opened, I have successfully kept it in the fridge for a month, even though it is recommended to use it within 10 days. In this house, the two bottles have always been used up by the time a month has passed. The “safe” timeframe would depend a lot on how well the bottles were sterilised and how well the sauce is not contaminated by dirty fingers and utensils when being used.
WARNING: If you open your sauce bottle or jar and there is a rush of escaping air, mould growing on top, or the flavour has changed for the worse, then discard it.
To use up my sauce in a timely manner, I either give a jar away or make sure my weekly meal plan includes recipes that go well with BBQ sauce. These could be homemade hamburgers, pulled organic pork, nitrate-free bacon and eggs, frittata, or a mixed grill.
If I could do it all again, I wouldn’t have brought a store-bought bottle of BBQ Sauce into the house in the first place! I hope you try this recipe and decide for yourself if you want to go back to a store-bought sauce that is 50% sugar.
Crunchy Broccoli and Cauliflower Salad with Honey Yoghurt Dressing
Small crunchy pieces of fresh broccoli and cauliflower are combined with a subtle honey yoghurt dressing to make this salad a welcome change to a leafy salad. I would never have thought raw broccoli and cauliflower could taste so good. In fact, I would not have considered it until I was asked to develop a recipe with these two vegetables. I was so pleasantly surprised and hope you will be too.
If you follow a vegan diet, simply use coconut yoghurt and exchange the honey with maple syrup.
If you have any leftover broccoli, try my Broccoli and Fennel Soup.
Baked Jalapeño Poppers
The story behind these Baked Jalapeño Poppers
Millen Farm gave me the challenge of developing a recipe for their crop of jalapeños. As I had never eaten a jalapeño, this challenge had me definitely outside of my comfort zone. I had assumed jalapeños were too spicy for my palate.
When I went to buy some, I saw a woman grabbing about a dozen. I had to ask her what she was about to make. “Jalapeño Poppers” was her reply. I had never heard of them but her description had me curious.
After a bit of research, I discovered that Jalapeño Poppers are a popular party appetizer in the USA. Fresh Jalapeños are filled with a herbed and spiced cheesy mixture, topped with crumbs, and then usually deep-fried. I never deep-fry anything, so I concentrated on developing my own baked version.
I was so very surprised at how delicious they were. Yes spicy, but tasty without being too hot. My beloved was also totally impressed.
Make up a batch for the next barbeque or the next time a crowd is sitting down to watch a sporting match on television. I hope you find these Baked Jalapeño Poppers as hard to resist as we did, especially when served with homemade Aioli!
Dietary preferences
I try to give ingredient options in all of my recipes so that they can be adjusted according to dietary preferences.
For these Poppers to be grain-free choose the nut option, and for nut-free, choose the breadcrumbs (gluten-free if necessary). If you follow a vegetarian diet, these poppers will still taste good with the bacon left out.
Honey Mustard Roasted Brussel Sprouts
Forget the over boiled Brussel sprouts that Nana used to serve. This easy Honey Mustard Roasted Brussel Sprouts recipe will change your view on Brussel sprouts forever.
Ingredient Shopping for Honey Mustard Roasted Brussel Sprouts
When choosing fresh Brussel sprouts, look for bright green outer leaves and no browning on the stems.
For a Vegan version, choose maple syrup instead of honey.
Wholegrain Mustard can be substituted with Dijon Mustard.
Preparation Tips for Brussel Sprouts
When trimming the ends of the Brussel sprouts, trim the bare minimum if any at all. If too much is trimmed away the Brussel sprout will break apart into separate leaves.
If you want less cleaning up of the roasting tray, use a larger bowl for mixing everything together, then tip the coated Brussel sprouts into the roasting tray. This way you get less up the sides than when mixing in the roasting tray.
A heavy-based tray, like the enamelled cast iron one I have used, will help with faster browning. If you don’t have a heavy-based tray and the Brussel sprouts aren’t browned enough by the time they are tender enough, you can brown them under the grill for a very short time.
Spicy Zucchini Fritters
The addition of cumin, paprika, and extra black pepper make these Spicy Zucchini Fritters are a spicier version of my Zucchini and Corn Fritters.
Both recipes are perfect for breakfast, brunch, and lunch. They are also a tasty way to get more vegetables into the diet.
If you have leftover zucchini you could make my Zucchini Muffins or Zucchini Salad.
Ingredients shopping for Spicy Zucchini Fritters
A few years ago we were being told that extra virgin olive oil should not be used for shallow frying because it burnt too easily. Now it seems to have received the tick of approval again. Though it is worth keeping the temperature down to below the smoke point. A lot will depend on the temperature of your particular stovetop and the olives that the oil came from. I was told by a local producer and seller of fine olive oil that certain olives produce oil with a higher smoke point. Other producers must have realised the advantage of this as I have noticed in my local supermarket that there is now a high heat resistant extra virgin olive oil for sale.
To ensure the best quality eggs from the happiest chickens, reach for “organic” eggs. Their price is coming down as more and more consumers insist on a better nutritional quality of their eggs as well as a better quality of life for the chickens who lay them.
I am still amazed at how much confusion there is around green onions. In my home state of Queensland, Australia they are called “shallots”, whereas in most parts of the USA they are called “scallions”. I have also seen them called “spring onions”! Go here for a good article from My Food Bank on the difference between shallots, green onions, scallions and spring onions.
If coriander (cilantro) is not your favourite herb, then use parsley or basil as a substitute.
The choice of flour is dependant on your diet preference. If you follow a Paleo diet then Cassava flour is an excellent choice. If you prefer gluten-free flour then cassava flour also works or use your favourite GF flour mix or buckwheat flour. Be aware that most store-bought gluten-free flour is often highly refined and contains other additives besides flour.
These fritters are elevated to a whole new level of taste when served with my Creamy Coriander and Lime Dressing. Get the ingredients list from here.
Braised Red Cabbage
This easy Braised Red Cabbage recipe is the perfect accompaniment to roast beef or chicken. The addition of apple to the cabbage gives this dish a little sweetness.
I first discovered Braised Red Cabbage when I lived in Austria. I was immediately converted to this delicious side dish that I still use for roasted or braised meat.
For any leftover red cabbage, you could make Asian Style Coleslaw.
Italian Zucchini Boats
Do you want a spaghetti sauce recipe but without pasta as the base? Then these Italian Zucchini Boats are just the answer.
Zucchini is used as a “boat” to hold the pasta sauce. They are then topped with freshly grated Mozzarella cheese that melts and browns in the oven. Yum!
This recipe was inspired by the girls at Easy Budget Recipes. I saw the recipe on their Instagram feed and thought it was a great way to use zucchini.
Ingredient Shopping
Passata is sold in tall bottles rather than in tins. It is an uncooked tomato puree devoid of any additives – just 100% tomatoes. Some have citric acid added but I avoid those brands. It is very smooth because the tomato skins and seeds have been strained away.
A prepackaged Dried Italian Herbs mix can be substituted with 1 teaspoon in total of your favourite mix of any or all of the following dried herbs – oregano, rosemary, parsley, thyme, basil, and sage. Of course, you can add more to suit your taste.
Note that “Italian Herbs” is different from “Italian Seasoning”. You can use it as a substitute however you may have to cut back on the other seasonings – salt, garlic, etc.
Mozzarella Cheese seems to come in many forms. In Italy, I discovered that mozzarella is more soft and white, and traditionally made from buffalo milk; what we call fresh mozzarella or the smaller bocconcini here in Australia. It was definitely not found pre-shredded in a zip lock packet.
For this recipe, I grate the Mozzarella from a firmer more yellow Mozzarella block, ball or “pear” because it:
- Does not have the anti-caking agent that is often added to the pre-shredded mozzarella
- Is often cheaper
- Seems to melt better
- Tastes better
Marinated Roasted Eggplant
The lemon and herbs help this Marinated Roasted Eggplant go so well in an Italian panino (sandwich), or as a side dish for a picnic lunch. One of my friends, who usually doesn’t like eggplant, likes it heated up as a side dish with Roast Chicken.
This recipe is the first of the year for Millen Farm, where I am now volunteering as the recipe developer for the beautiful organic foods in season.
Ingredients
Globe eggplants are usually big, black, and bulbous like a light globe. They should be firm and shiny with a green, not shrivelled, stem.
Lemon juice can be substituted with Apple Cider vinegar for a stronger pickled flavour.
Thyme can be replaced with oregano leaves.
I have used mild green chillies, however, the choice is yours as to whether you prefer it hotter. Red chillies give a pleasing colour contrast.
Cooking Tips
Instead of roasting in the oven the eggplant can also be pan-fried on the stovetop or barbequed on a grill. In fact, the grill lines make this a more attractive dish.
Roasted Cauliflower with Hazelnuts and Leeks
I’ll be honest, I’ve never been a total fan of cauliflower. I never quite knew what to do with one except for adding a cheese sauce like my mum use to. That is until I tried this dish from Cathy Meness at www.livinglekker.com.
Adding some hazelnuts and leeks turns boring cauliflower into a brilliant side dish. This roasted version is sure to surprise you.
As a side dish, this recipe would serve four people. What you see in the photo is half of what it makes and I ate the whole plateful for lunch!! I’ve obviously changed my mind about cauliflower!
Lentil and Mushroom Bolognese Sauce
Most of us could use more plants in our diet and this plant based bolognese is a quick and delicious way to achieve that.
It is quick because split red lentils cook much quicker than regular brown lentils, and a food processor does all the chopping involved.
Depending on the stock you use, you may want to add more salt – a good quality salt of course. If you like spicy, the amount of chilli flakes can also be increased.
This recipe makes nearly 8 cups so unless I’m cooking for a crowd, I use half then freeze the other half.
Rainbow Salad
This is a close adaption of a recipe by my friend and colleague Leah Follett. This recipe first appeared in her book “A Well Fed Heart”.
Baked Parmesan Zucchini Wedges
An easy way to transform zucchini from boring to brilliant. Great as a side dish or as party finger food!
