Recipes
Slow Cooker Beef Tacos
The slow cooker does a great job of turning cheaper cuts of meat into the most delicious dish. This recipe uses gravy beef and with the addition of apple cider vinegar and brown sugar, breaks down into the most tender beef perfect for layering into soft taco shells. Mexican food is the ultimate combination of salt, fat, acid & heat to get the perfect meal. Serves 6-8 Time INGREDIENTS: 1 tbsp olive oil 1 kg gravy beef 4 garlic cloves, crushed 1 cup beef stock ¼ cup brown sugar ¼ cup apple cider vinegar Salt & pepper to taste Spice mix 1 tbsp chipotle chilli 2 tsp oregano, dried 1 tsp smoked paprika 1 tsp coriander, ground ½ tsp cumin, ground To serve: Soft shell tacos Lime wedges Coriander Shredded cabbage Guacamole Sour Cream INSTRUCTIONS: Combine all spices into a small bowl and mix well. Heat oil in a fry pan over a high heat, sear beef in batches quickly on each side and sprinkle with some of the spice mix. Transfer the beef straight into the slow cooker. Continue this step until all pieces of beef are done. Add the garlic, beef stock and remaining spice mix into the slow cooker pot. In a small jug, mix the brown sugar and apple cider vinegar together, until brown sugar starts to dissolve. Pour this over the beef. Cover and cook on low for 8 hours. Once the time is up, take a slotted spoon and spoon the beef into a bowl. Take two forks and gently break up the beef mixture. Pour a few spoonfuls of sauce from the slow cooker over the beef and you’re ready to serve. To serve: Soft shell tacos Lime wedges Coriander Shredded cabbage Guacamole Sour Cream NOTES: If you’re short on time, you can cook this on high in the slow cooker for 4 hours. If you’re serving for a dinner party, I suggest making this the day before and reserving extra liquid from the slow cooker at the end. Add the extra liquid to the beef just before re-heating to prevent it drying out.
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Tomato, Chorizo and White Bean Soup
Hearty, smoky, and full of rich flavour, this soup combines spicy chorizo with tender beans and a tomato base for the perfect winter warmer. Serve with crusty bread for a simple, satisfying meal. Serves: 6 Prep time: 20 min Cook time: 30 min INGREDIENTS: 1 tbsp oil 2 garlic cloves, crushed 3 red capsicum, diced 2 tsp smoked paprika, ground 2 cans of tomatoes, crushed 1 L vegetable stock 6 chorizo sausages, sliced 1 can cannellini beans, drained and rinsed Fresh parsley to serve INSTRUCTIONS: Heat oil in a large pot over a low heat. Add garlic and red capsicum, stirring occasionally, for 3-4 minutes or until soft. Add smoked paprika, and cook for 1 minute or until aromatic. Add canned tomatoes and stock and simmer until capsicum has softened Whilst simmering the tomato mixture, heat a fry pan over a medium heat and cook the chorizo on all sides so each piece is sealed. Set aside on a paper towel lined plate. Remove the tomato mixture from the heat and blend with a stick blender. Return the pot to the heat and add the chorizo and beans Simmer for 5-10 minutes and season to taste. Top with some parsley and serve with crusty bread
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Loaded Kumara Fries with Spicy Bean
This recipe combines the natural sweetness of kūmara with the robust flavors of spicy beans, melted mozzarella, and creamy guacamole, making it a satisfying meal. Serves: 4-6 Time: 45mins INGREDIENTS: 900g kūmara (purple), cleaned and sliced into fries 420g can spicy beans Mozzarella cheese, grated Guacamole (for topping) Fresh coriander, chopped (for garnish) INSTRUCTIONS: Preheat your oven to 200°C (390°F). Place the sliced kūmara fries on a baking tray lined with baking paper. Spread the fries out in a single layer on the tray. Drizzle with a little olive oil. Bake the kūmara fries in the preheated oven for 25-30 minutes, turning them halfway through, until they are golden and crispy. While the kūmara fries are baking, heat the spicy beans in a small saucepan over medium heat until warmed through. Once the kūmara fries are done, remove them from the oven and transfer to a serving dish. Spoon the heated spicy beans over the top of the fries. Sprinkle grated mozzarella cheese generously over the beans. Place the dish back in the oven for a few minutes until the cheese is melted and bubbly. To serve: Top the loaded kūmara fries with dollops of guacamole and a sprinkle of fresh coriander. Serve immediately and enjoy this delicious, hearty dish!
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Red Rice, Broccoli and Bacon Salad
This recipe is a more substantial version of my Broccoli and Bacon Salad. The red rice gives a nice nutty flavour and you can serve this as a main on it’s own or as a side. This also keeps fresh for up to 2 days in the fridge. Serves 4-6 INGREDIENTS: ½ cup red rice 1 cup water 1 large head of broccoli, chopped into small florets 100g bacon, cooked and chopped ⅓ cup sunflower seeds Dressing ⅓ cup mayonnaise 2 tbsp lemon juice INSTRUCTIONS: Cook red rice according to package instructions. If using a rice cooker, wash red rice and add 1 cup of water to cook. Once rice is cooked, allow it to cool. This is something you can prepare ahead of time. Place broccoli florets in a large bowl and cover with boiling water for 5 minutes. Drain and then rinse under cold water. In a mixing bowl combine the rice, broccoli, bacon and sunflower seeds. Mix with a fork. In a small bowl whisk together the mayonnaise and lemon juice until smooth. Pour the dressing over the salad and mix with a fork until everything is covered in dressing. Serve immediately with your choice of protein. NOTES: If you’d like to make a vegetarian version you can substitute the bacon for 70g of feta. If doing this, crumble the feta and add it at the very end.
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Miso Eggplant
Rich, savoury, and full of umami flavour, this miso-glazed eggplant is a simple yet impressive dish. It pairs beautifully with rice and vegetables for an easy, nourishing meal. Prep time: 20mins Cook time: 30 mins Serves 4 INGREDIENTS: 2 eggplants, sliced to 1cm lengthways 2 tbsp miso paste 1 tbsp water 2 tsp sesame oil 1 tsp fish sauce 2 tbsp soy sauce 2 garlic cloves, crushed 1 tbsp honey 1/4 tsp chilli flakes (optional) 1 tsp sesame seeds (optional) IINSTRUCTIONS: Preheat oven to 180°C and line a baking dish with baking paper In a bowl combine the miso paste and water. Mix until smooth Add the sesame oil, fish sauce and soy sauce. Mix until smooth Add the garlic cloves, honey and optional chilli flakes. Mix until smooth Lay the sliced eggplant out across the baking dish Brush the eggplant with marinade. Make sure every piece is covered Choose to sprinkle with sesame seeds if available Bake in the oven for 20-30 minutes or until eggplant is soft and golden on top NOTES: Serve with rice and either fresh salad or cooked vegetables To make gluten-free, make sure you use gluten free soy sauce To reduce fructose content, swap honey for maple syrup
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Pumpkin, Bacon and Orzo Salad
Hearty and full of flavour, this salad combines roasted pumpkin, crispy bacon, and creamy feta with a tangy mustard vinaigrette. It’s satisfying enough for a main but just as good as a standout side dish. Serves: 4 as a main, 6-8 as a side Time: 1 hour INGREDIENTS: 750g pumpkin 1 tbsp olive oil 1 tsp cumin 1 tsp mixed herbs 200g orzo 3 cups water 1 tbsp olive oil 4 rashers of bacon 3 cups of baby spinach/rocket 100g feta Mustard vinaigrette INSTRUCTIONS: Preheat oven to 180°C. Cut pumpkin into cubes (2x2cm). Line a tray with baking paper and spread pumpkin over it. Drizzle pumpkin with olive oil, cumin and mixed herbs. Cook for 50 min. While the pumpkin is cooking, make the vinaigrette. When the pumpkin has 20 minutes to go, bring 3 cups of water to boil. Once boiling, add the orzo and cook for 10-12 minutes. While orzo is boiling, heat a pan with oil on a medium heat. Cut the bacon into strips and cook until done. Chop the spinach. Add pumpkin, orzo, bacon and spinach to a bowl. Mix in as much vinaigrette as you like. Crumble over feta. NOTES: Pumpkin skin is a source of fibre and can be left on or taken off, whatever you prefer.
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Vege Nachos
Packed with flavour and hearty lentils, these vege nachos are a delicious twist on a classic favourite. They’re perfect for sharing and make a quick, satisfying meal any night of the week. Serves 4 INGREDIENTS: 1 tbsp oil 2-3 garlic cloves, crushed 1 tsp ground cumin 1 tsp smoked paprika 1 tsp chilli powder ½ tsp ground coriander 1 can lentils, drained and rinsed 2 tbsp tomato paste 1 can tomatoes ½ cup water 2 tsp brown sugar To Serve: 200g corn chips ½ cup grated cheese 1 tomato, chopped Guacamole (homemade or store bought) Fresh coriander leaves, chopped (to garnish) INSTRUCTIONS: Heat oil in a fry pan over a medium heat. Add the garlic cloves and cook for 1-2 minutes Add the cumin, paprika, chilli powder and coriander, stir so the spices do not burn and cook until fragrant Add the lentils and tomato paste, stirring until well combined Add the can of tomatoes, water and 2 tsp brown sugar, and simmer for 15 minutes until the sauce has thickened. Preheat the oven to 180℃ To assemble the nachos spread the corn chips out across a baking dish. Spoon the lentil mixture on top and sprinkle with grated cheese. Place in the oven for 5-10minutes until the cheese has melted. Remove from the oven and top with the tomato, guacamole and fresh coriander to serve
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Tofu Peanut Noodle Salad
This tofu peanut noodle salad is a vibrant and delicious dish that's perfect for lunch or dinner. The combination of savory tofu, crisp veggies, and a spicy peanut sauce is irresistible. It's a great way to enjoy a plant-based meal that's both satisfying and packed with protein. Time: 30 mins Serves 4-6 INGREDIENTS: 400g tofu, 1cm cubes 1 tbsp sesame oil 200g rice noodle 1 carrot, peeled and sliced ½ cucumber, halved and sliced ¼ red cabbage, finely sliced Dressing ¼ cup peanut butter 2 tbsp soy sauce 2 tbsp sesame oil 1 tbsp honey 1 tsp sriracha (or more if you like spice) 1 lemon, juiced (3 tbsp) 1 orange, juiced (¼ cup) Topping Crushed peanuts Coriander INSTRUCTIONS: Heat a fry pan over a medium heat and add the sesame oil. Cook the tofu in batches until crispy on all sides then set aside. Cook the rice noodles as per packet instructions and then drain Combine the carrot, cucumber and cabbage together in a large bowl In a food processor or blender, add all the dressing ingredients and mix until smooth Add the noodles and tofu to the bowl with the vegetables and pour over ¾ of the dressing. Toss to combine well. Drizzle the remaining dressing on top and top with crushed peanuts and coriander NOTES: If you do not have a blender or food processor, I suggest adding all the ingredients to a bowl and whisking well with a whisk or fork to combine until smooth. This will take a little bit longer as you will need time to thoroughly mix in the peanut butter and honey For a lower fructose option, swap out the honey for maple syrup
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