Ingredients:
500g pumpkin, seeded, cubed
2 tablespoons oil
¼ cup pepitas (edible pumpkin seeds)
1 onion, finely chopped
3 garlic cloves, crushed
2 tablespoons chopped coriander
6 eggs, lightly beaten
200g feta, crumbled
Rocket salad, to serve
Preheat oven to hot, 200°C. Lightly grease and line a large oven tray and a 20cm cake pan with baking paper.
Place pumpkin on the prepared tray. Drizzle with half the oil and toss well. Bake for 15-20 minutes until tender. Allow to cool.
Meanwhile, heat a large frying pan on high. Cook pepitas for 1-2 minutes until they start to crack. Set aside.
Heat remaining oil in same pan on high. Saute onion and garlic for 2-3 minutes until tender. Remove from heat. Stir coriander through. Cool slightly.
In a bowl, whisk eggs. Stir in feta, onion mixture, pumpkin and half pepitas. Pour into pan. Sprinkle with remaining pepitas.
Bake for 20-25 minutes until firm and golden. Cool in pan for 10 minutes before cutting into squares. Serve with rocket salad.
Garden Pate Salad
Ingredients:
1.5 cups sunflower seeds (soaked for 4-8 hours and rinsed well, can also be dehydrated)
5 carrots shredded, grated, or briefly procecced in a blender
4 stalks celery, chopped fine
4 cloves garlic chopped fine
1 tsp Himalayan pink salt
Chopped red onion to taste (or scallions or even both!)
Dressing:
3 tsp olive oil
2" ginger, grated
Juice of 1 lemon or lime
½ cup raisins
¼ cp black sesame oil (optional)
Garnish:
Olive oil
Mix all dressing ingredients together.
Mix all main ingredients together in a mixing bowl.
Toss in the dressing and drizzle with olive oil.
Mediterranean Salad
Chopped mixed salad (and maybe some spinach)
Chopped tomatoes (cherry, Roma, or hydroponic are best)
Spanish Olives (either green or black will do)
Fetta (try finding a flavoured one if you can)
Finely sliced capsicum
Chopped red capsicum(raw or grilled)
Bean shoots
Chickpeas
Sultanas
Optional: cashews, fennel , sun dried tomatoes
Dressing:
Half cup olive oil
1 tablespoon crushed garlic
1 bunch of coriander chopped very finely
...or using olive oil and basil pesto in equal amounts.
Pour the dressing over the salad and mix together.
Basic chicken salad
1 or more of the following bases:
Boiled Chicken pieces
Organic bacon pieces
Boiled egg
1 or more of the following green vegetables:
Green or purple lettuce
Spinach
Silver beet
Clover or other sprouts
1 or more of the following herbs
Basil
Mint
Coriander
Parsley
1 or more of the following coloured vegetables:
Capsicum
Cucumber
Zucchini
Egg plant
Cherry tomatoes
Grated carrot
Grated beet root
Grated turnip
Purple cabbage
Corn
Peas
1 or more of the following Mediterranean additions:
Black or green olives
Cheese or fetta
Sun-dried tomato
Sultanas or grapes
Blueberry and fetta salad
Ingredients:
Mixed greens
Thinly Sliced capsicum
Diced cucumber
Green Spanish stuffed olives
Fetta, diced
Grated cheese
Sliced tomatoes
Sliced celery
Purple cabbage in strips
Blueberries
1/2 cup Olive oil
1 garlic clove
1 tablespoon lemon juice
2 teaspoons French or Dijon mustard
1 teaspoon xylatol
Blend sauce in blender with a few blueberries. Mix all ingredients and serve.
Salad Dressing with Turmeric
Ingredients:
1/2 cup olive oil
2 tsp turmeric
1 lemon, juiced
1/4 tsp salt
1/2 tbs honey
2 garlic cloves, minced
Mix together
Green Papaya Salad
Ingredients:
1 large green papaya
1/2 cup peanuts and cashews
4 tomatoes, cut into rectangles
1 red chilli, julliened - remove seeds for a milder salad
6 spring onions, sliced large
1 cup basil
Dressing:
1 tb soy sauce
4 tb oil (half half olive and avocado oils)
4 tb fish sauce
6 tb lime juice (2 juicy limes)
1 tb raw organic honey
Mix dressing ingredients together.
Peel green papaya and remove seeds. Grate into a bowl.
Add tomato, spring onions, chilli, and basil and mix in the dressing.
Add the nuts and toss.
For more saltiness, add more fish sauce, for more sweetness add more honey. To reduce saltiness or sweetness, add lime.
Egg salad
Ingredients:
1/2 onion, chopped fine
5 eggs
1 tomato, sliced into rectangles
Avocado or olive oil
pepper
1 avocado, peppered and sliced
Put onion, oil, tomato, and a sprinkle of salt & pepper into a small bowl and toss.
Soft boil eggs whole.
Once ready, place in cold water, peel, and place on top of the onion salsa.
Sprinkle eggs with curry powder.
Egg Salad 2
Ingredients:
Boiled eggs
Organic mayo
Madrid curry powder
Onion (optional)
Mix ingredients together with fork.
My special curry powder (for eggs)
2 Tb curry powder
1 tsp cayenne pepper
1 tsp salt
1 tsp black pepper
Mix all ingredients and place into a spice shaker.
Cauliflower and cheese
Ingredients:
1 large Cauliflower
1 1/2 cup milk
1 tablespoon butter
2 tablespoon flour
1 1/4 cup grated vintage cheese
Salt and pepper
Preheat oven to 160 degrees celcius.
Chop cauliflower causely and boil in water until *just* soft. Drain.
Melt butter in saucepan, add milk and flour then stir until thickening. Remove from heat.
Place cauliflower in baking pan.
Pour sauce over top.
Sprinkle cheese over top.
Put in over until ready.
Cucumber and onion salad
Cucumber, sliced thinly
Onion, sliced thinly
Sea salt
Organic sour cream (optional)
Basil Pesto
Large bunch basil leaves
1/4 cup grated tasty cheese
1/4 cup pine nuts
2 cloves of garlic
A tablespoon of lemon juice (provides some acidity to the pesto)
1/4 cup of olive oil
Blend all together in a blender, adding basil, and then the cheese last.
Majoram Dressing
Majoram
Olive Oil
Lemon Juice
Cut the majoram finely and mix or blend together. You can substitute majoram for another herb such as coriander.
Garlic Mayo
1 whole egg (organic to prevent salmonella poisoning!)
1 egg white (you can freeze the yolk and use it later)
salt to taste
1 to 1 1/2 cups fruity extra-virgin olive oil as needed
juice of 1/2 lemon or more to taste
4 garlic cloves, coarsely chopped
Mix egg and white in a blender with salt. Drizzle in olive oil while blending. Add lemon juice then continue drizzling oil.
Combine the garlic in a small bowl or a mortar with a teaspoon of salt and pound the garlic or crush it with the back of a spoon until you have a thick and homogeneous paste. Now use a spatula to scrape the mayonnaise into the garlic paste and turn gently to incorporate everything. Taste and add more salt and lemon juice if desired.
If the mayonnaise breaks down and separates while you're blending it, remove it all from the blender and start over again with a fresh egg. While the egg until it is light and add, bit by bit, the broken-down mayonnaise and more oil and lemon juice. It should be easy to reconstitute the mayonnaise. Then proceed as directed.
Olive and Balsamic Dressing
1 sprig fresh oregano
1 sprig fresh thyme
1 cup olive oil (3/4 cup of olive oil is better else too oily)
1/4 cup balsamic vinegar
salt and pepper to taste
Optionally replace oregano and thyme with other dressings such as:
Sea salt (recommended)
Garlic (recommended)(fresh, crushed or whole cloves)
Butter or garlic butter
Parmesan cheese
Chives
Dried peppers
Parsley
Mix together and store and room temperature.
Lime and chilli mayo
2 whole eggs
1 teaspoon salt
1 teaspoon chilli powder or fresh chopped chili
1 - 2 tablespoon of lime juice
Some lime rind
Maybe a drop of tabasco sauce?
100ml light extra virgin olive oil
100ml extra virgin macadamia oil
Blend all ingredients except oil in a ceramic bowl with a whisk.
Mix the oils together and add a drop while whisking.
Slowly pour the oil in while whisking until it is all blended in.
Variations to Mayo
Use 1 cup almond milk with a tablespoon yellow mustard, 1 tspn palm sugar (or other sweetener), 1 tspn salt, 1 cup extra virgin olive oil, 3/4 cup sesame oil or macadamia oil, 3/4 cup irish moss.
Blend all except oils and irish moss. Drizzle in the oils slowly while blending low speed to emulsify. Add irish moss and blend at higher speed for a few seconds. Put mayo in fridge to thicken further.
Irish moss gel can be made by placing the moss in a bowl, covering with 2 cups of cold water and letting it hydrate for a few minutes. Pick out any shells and cut off the hard bits. Discard the rinse water. Cover the cleaned moss with 2 cups hot water and let stand 10-20 minutes. Pour into a bender and blend until smooth. Store in a fridge to thicken.
Tomato and mint salad
8 tomatos
1/2 red onion
1/2 cup mint
1/4 cup extra virgin olive oil
2 tablespoons red vinegar
Chop up small and mix everything together.
Herb Salad Dressing
Put 1 garlic clove, 1 tablespoon of fresh basil /chives, pinch salt, dash pepper, 1/4 cup apple cider vinegar in blender and blend.
While blender is running, drizzle 3/4 cup good olive oil in.
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