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.While holding the pomegranate underwater, pull the fruit apart.The pomegranate seeds (arils) will sink to the bottom and any membrane or pith will float to the top of the water.Pumpkin & Pepitas SaladSERVES 4• 400g pumpkin, peeled, chopped and roasted• ¼ cup pepitas• 1/3 cup sour cream• 1 tsp.ground cuminPop pumpkin and pepitas into a serving bowl.Mix cream and cumin together and use to dress the pumpkin and pepitas.Optional: Add a splash of lemon juice to the dressing.Also nice with avocado if you have some in your fridge.Serve sprinkled with a few extra pepitas.Radish with Honey & MustardSERVES 4• 1 tsp.balsamic vinegar• 1 tsp.honey• 1 tsp.mustard• ½ cup sliced radishMix vinegar, honey and mustard with a pinch of sea salt.Arrange radish slices on a plate and drizzle with dressing.Hint: Radishes are a great detox food especially for the liver.Roast Beetroot & Fetta SaladSERVES 4• 5 beetroots, peeled and cut into quarters• 200g fetta, cubed• ½ cup shredded mint• 1 cup walnuts, toasted and choppedPreheat oven 180°C.Place beetroots on a baking tray and season with salt and pepper.Cover with foil and bake for 40-45 minutes or until tender.Remove from tray and cool.Place in a serving dish and gently toss through fetta, mint and walnuts.Optional: This is lovely drizzled with Lemon Mustard Vinaigrette (see: Salad Dressings).Roasted Corn & Tomato SaladSERVES 4• 2 corn on the cob, in husks• 12 cherry tomatoes, halved• 1 avocado, diced• 10 basil leaves, shreddedIf you have never roasted corn in its husk, you are in for a treat.It is fast, doesn't dirty any dishes and is easier to husk than raw corn.Preheat oven to 200°C.Place the corn directly on the oven rack and roast for 20 minutes.When it comes out, the husks will look a bit singed.Allow to cool before removing husks, then cut kernels from the cob and pop into a serving bowl.Add tomatoes, avocado and basil.Season with sea salt and pepper and gently toss to combine.Serve immediately … Yum!Rocket SaladSERVES 4–6• 100g rocket• ¼ cup pine nuts, toasted• 1/3 cup (85ml) balsamic vinegar• ¼ cup parmesan cheese, thinly sliced or gratedWash and dry rocket.Place in salad bowl with pine nuts and toss with the balsamic dressing.Sprinkle with parmesan cheese and gently mix.Sesame Cucumber RibbonsSERVES 4• 2 Lebanese cucumbers• 2 tsp.sesame seeds• ½ chilli, deseeded and finely chopped• 1 lemonUsing a vegie peeler, slice cucumbers into long thin ribbons.Place in a bowl, sprinkle with sesame seeds, chilli and toss to coat.Drizzle with lemon juice.Optional: This is delicious served with nearly all fish and legume based patties.Spinach & Apple SaladSERVES 4• 2 cloves garlic, unpeeled• 2 slices wholemeal bread, crusts removed• 100g baby spinach leaves• 2 crisp, red-skinned apples, cored and slicedRoast garlic cloves under a hot grill for 4 minutes or until blackened.When cooled, squeeze out the garlic flesh and mash.Spread one side of the bread slices with the garlic paste, then dice.Arrange on a baking tray and grill for 1–2 minutes, turning from time to time until brown.Toss the spinach and apple together in a serving bowl, and scatter with croutons.Season with sea salt and pepper.Optional: Add some artichokes or walnuts.Herb Dressing compliments this salad beautifully (see: Salad Dressings).Smoked Salmon & Watercress SaladSERVES 4Great for a summer BBQ or light lunch.• 6 tbs.baby capers• 6 tbs.garlic infused olive oil• 8 slices smoked salmon• 1 bunch baby watercressDrain capers from jar and reserve juice.Place juice in a bowl with olive oil.On a nice white platter, arrange salmon so as not to show the blood line.Toss watercress in the bowl with oil and caper juice and scatter over salmon.Sprinkle with capers and season with cracked black pepper.Tip: This is yummy served with fresh bagels or sour dough.Swiss SaladSERVES 4• 1 celeriac, peeled and coarsely grated• 2 red apples, sliced• 3 tbs.mayonnaise• 1 tbs.mustardPop celeriac and apples in a bowl, coat with dressing.Optional: Serve with a splash of lemon juice if you have it as it stops discolouration.Tip: Celeriac combines the flavours of celery and parsley with a hint of nuttiness.Choose one which is pale, of medium size, with a slight greenish colouring on the top and no visible wrinkling.Cooking with celeriac is still quite underutilised, but beyond the unglamorous exterior and the challenge of peeling it, it has an extraordinary flavour, almost non-existent calories and a rich nutritious texture.Sunny SaladSERVES 6• 2 ripe pineapples, cut into bite size chunks• 1 cup sultanas• ½ cup (125ml) sweet chilli ginger sauce• 1 cup shredded coconut, toastedCombine ingredients in a bowl and mix well.Season and serve.Tip: Toasted coconut still has the same basic flavour as raw, but it also has a caramelised nuttiness and a crisp-chewy texture that raw doesn’t.Sweet Summer SaladSERVES 2Recipe from Heather Coombes.• 1 mango, chopped• 1 small red onion, sliced into rings• 2 cups freshly diced pineapple• 8 cherry tomatoes, halvedPlace all ingredients into a serving bowl and mix … Presto you’re ready to serve!Watermelon & Pistachio DukkahSERVES 8• ¼ cup coriander seeds• 2 tbs.cumin seeds• 1 cup pistachio kernels• 2.5 kg piece seedless watermelon, peeled, chilledCook coriander seeds, cumin seeds and pistachios with a smattering of sea salt and pepper in a non-stick frying pan over medium heat, stirring for 4 minutes or until aromatic.Set aside to cool.Place into a food processor and process until a coarse powder forms.Transfer to a bowl.Cut watermelon into cubes.Dip the top of each cube into the ‘dukkah’ and arrange on a serving plate.Serve with remaining dukkah.Watermelon & Fetta SaladSERVES 4A recipe by the lovely Marcia Hines.• 2 organic tomatoes• ¼ of a watermelon• 100g of fetta• 12 mint leaves, choppedMarcia explains: “I first tried this salad on tour in Tasmania, it is not only delicious but it looks beautiful too.Slice tomatoes then cut the watermelon into pieces roughly the same size.Dice the fetta into small pieces and sprinkle the mint leaves on top.Mix together and enjoy!”Potato & RiceI am both a student and a teacher in all my relationships.Deepak Chopra* * *There are over 500 potato varieties available for gardeners to grow [ Pobierz całość w formacie PDF ]
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.While holding the pomegranate underwater, pull the fruit apart.The pomegranate seeds (arils) will sink to the bottom and any membrane or pith will float to the top of the water.Pumpkin & Pepitas SaladSERVES 4• 400g pumpkin, peeled, chopped and roasted• ¼ cup pepitas• 1/3 cup sour cream• 1 tsp.ground cuminPop pumpkin and pepitas into a serving bowl.Mix cream and cumin together and use to dress the pumpkin and pepitas.Optional: Add a splash of lemon juice to the dressing.Also nice with avocado if you have some in your fridge.Serve sprinkled with a few extra pepitas.Radish with Honey & MustardSERVES 4• 1 tsp.balsamic vinegar• 1 tsp.honey• 1 tsp.mustard• ½ cup sliced radishMix vinegar, honey and mustard with a pinch of sea salt.Arrange radish slices on a plate and drizzle with dressing.Hint: Radishes are a great detox food especially for the liver.Roast Beetroot & Fetta SaladSERVES 4• 5 beetroots, peeled and cut into quarters• 200g fetta, cubed• ½ cup shredded mint• 1 cup walnuts, toasted and choppedPreheat oven 180°C.Place beetroots on a baking tray and season with salt and pepper.Cover with foil and bake for 40-45 minutes or until tender.Remove from tray and cool.Place in a serving dish and gently toss through fetta, mint and walnuts.Optional: This is lovely drizzled with Lemon Mustard Vinaigrette (see: Salad Dressings).Roasted Corn & Tomato SaladSERVES 4• 2 corn on the cob, in husks• 12 cherry tomatoes, halved• 1 avocado, diced• 10 basil leaves, shreddedIf you have never roasted corn in its husk, you are in for a treat.It is fast, doesn't dirty any dishes and is easier to husk than raw corn.Preheat oven to 200°C.Place the corn directly on the oven rack and roast for 20 minutes.When it comes out, the husks will look a bit singed.Allow to cool before removing husks, then cut kernels from the cob and pop into a serving bowl.Add tomatoes, avocado and basil.Season with sea salt and pepper and gently toss to combine.Serve immediately … Yum!Rocket SaladSERVES 4–6• 100g rocket• ¼ cup pine nuts, toasted• 1/3 cup (85ml) balsamic vinegar• ¼ cup parmesan cheese, thinly sliced or gratedWash and dry rocket.Place in salad bowl with pine nuts and toss with the balsamic dressing.Sprinkle with parmesan cheese and gently mix.Sesame Cucumber RibbonsSERVES 4• 2 Lebanese cucumbers• 2 tsp.sesame seeds• ½ chilli, deseeded and finely chopped• 1 lemonUsing a vegie peeler, slice cucumbers into long thin ribbons.Place in a bowl, sprinkle with sesame seeds, chilli and toss to coat.Drizzle with lemon juice.Optional: This is delicious served with nearly all fish and legume based patties.Spinach & Apple SaladSERVES 4• 2 cloves garlic, unpeeled• 2 slices wholemeal bread, crusts removed• 100g baby spinach leaves• 2 crisp, red-skinned apples, cored and slicedRoast garlic cloves under a hot grill for 4 minutes or until blackened.When cooled, squeeze out the garlic flesh and mash.Spread one side of the bread slices with the garlic paste, then dice.Arrange on a baking tray and grill for 1–2 minutes, turning from time to time until brown.Toss the spinach and apple together in a serving bowl, and scatter with croutons.Season with sea salt and pepper.Optional: Add some artichokes or walnuts.Herb Dressing compliments this salad beautifully (see: Salad Dressings).Smoked Salmon & Watercress SaladSERVES 4Great for a summer BBQ or light lunch.• 6 tbs.baby capers• 6 tbs.garlic infused olive oil• 8 slices smoked salmon• 1 bunch baby watercressDrain capers from jar and reserve juice.Place juice in a bowl with olive oil.On a nice white platter, arrange salmon so as not to show the blood line.Toss watercress in the bowl with oil and caper juice and scatter over salmon.Sprinkle with capers and season with cracked black pepper.Tip: This is yummy served with fresh bagels or sour dough.Swiss SaladSERVES 4• 1 celeriac, peeled and coarsely grated• 2 red apples, sliced• 3 tbs.mayonnaise• 1 tbs.mustardPop celeriac and apples in a bowl, coat with dressing.Optional: Serve with a splash of lemon juice if you have it as it stops discolouration.Tip: Celeriac combines the flavours of celery and parsley with a hint of nuttiness.Choose one which is pale, of medium size, with a slight greenish colouring on the top and no visible wrinkling.Cooking with celeriac is still quite underutilised, but beyond the unglamorous exterior and the challenge of peeling it, it has an extraordinary flavour, almost non-existent calories and a rich nutritious texture.Sunny SaladSERVES 6• 2 ripe pineapples, cut into bite size chunks• 1 cup sultanas• ½ cup (125ml) sweet chilli ginger sauce• 1 cup shredded coconut, toastedCombine ingredients in a bowl and mix well.Season and serve.Tip: Toasted coconut still has the same basic flavour as raw, but it also has a caramelised nuttiness and a crisp-chewy texture that raw doesn’t.Sweet Summer SaladSERVES 2Recipe from Heather Coombes.• 1 mango, chopped• 1 small red onion, sliced into rings• 2 cups freshly diced pineapple• 8 cherry tomatoes, halvedPlace all ingredients into a serving bowl and mix … Presto you’re ready to serve!Watermelon & Pistachio DukkahSERVES 8• ¼ cup coriander seeds• 2 tbs.cumin seeds• 1 cup pistachio kernels• 2.5 kg piece seedless watermelon, peeled, chilledCook coriander seeds, cumin seeds and pistachios with a smattering of sea salt and pepper in a non-stick frying pan over medium heat, stirring for 4 minutes or until aromatic.Set aside to cool.Place into a food processor and process until a coarse powder forms.Transfer to a bowl.Cut watermelon into cubes.Dip the top of each cube into the ‘dukkah’ and arrange on a serving plate.Serve with remaining dukkah.Watermelon & Fetta SaladSERVES 4A recipe by the lovely Marcia Hines.• 2 organic tomatoes• ¼ of a watermelon• 100g of fetta• 12 mint leaves, choppedMarcia explains: “I first tried this salad on tour in Tasmania, it is not only delicious but it looks beautiful too.Slice tomatoes then cut the watermelon into pieces roughly the same size.Dice the fetta into small pieces and sprinkle the mint leaves on top.Mix together and enjoy!”Potato & RiceI am both a student and a teacher in all my relationships.Deepak Chopra* * *There are over 500 potato varieties available for gardeners to grow [ Pobierz całość w formacie PDF ]