Monthly Archives: January 2012

* Baba Ghannouj with Crudites *


   Baba Ghannouj with Crudites

Baba Ghannouj, or “Poor Man’s Caviar” is quite possibly the most delicious food I’ve ever tasted.  I first started making this delectable Middle Eastern dip when I worked at Kimi Ora, the health resort in Kaiteriteri and it’s been a firm favourite ever since.  I believe the best cooking method is to crank up the barbecue and char the eggplants until they are wrinkled and blackened, which adds a smokey depth of flavour that permeates the dish.  Alternatively you can grill or roast the eggplants.

Not only delicious, Baba Ghannouj is also equally nutritious.  Eggplants are low in calories, rich in soluble fibre and are a good source of minerals such as iron, copper and potassium.  Tahini, which is a paste of finely ground sesame seeds, is also rich in vitamins and minerals, including methionine, an essential amino acid and lecithin, which reduces fat levels in the blood and protects against environmental toxins.  Tahini is 20 percent protein and is a rich form of calcium, which makes it a superfood star, especially for those partaking in a vegan or dairy-free diet.  Tahini also comes in two different guises – one made from unhulled sesame seeds which is darker, has a stronger flavour and is richer in nutrients.  The other is from hulled sesame seeds, which has a subtler flavour and is what I personally think works best in this dish.

2 small eggplants

2 – 4 cloves of garlic, depending on how garlicy you like it

3 tablespoons of freshly squeezed lemon juice

3 tablespoons of hulled tahini

1 teaspoon of himilayan rock salt

1/2 a teaspoon of cumin (optional)

1 tablespoon of olive oil

Small handful of parsley


Pierce skins of the eggplants in a few places with a fork.

EITHER:  Roast the eggplants in an oven heated to 19o*C for 30-40 minutes until soft inside;  OR

Fire up the barbie till it’s hot hot hot and grill those puppies until charred and blackened whilst turning them often; OR

Grill eggplants on a very hot, well-oiled pan, turning them often, until they are shriveled and soft.

When the eggplants are cool enough to handle, split them open and scoop out the flesh.

In a food processor, combine the garlic, lemon juice, tahini, rock salt and cumin (if desired).  Blend until smooth.  Add parsley and pulse a few times.

Drizzle  lightly with olive oil and garnish with chopped parsley.  Serve as a dip with crudites (raw vegies cut into bite-sized pieces) and wholegrain crackers.

* Quinoa Porridge with Flaxseed *


Quinoa Porridge with Flax Seed

Quinoa is an ancient grain-like seed cultivated by the Incas over 5000 years ago.  It is a superfood, full of phyto-nutrients, antioxidants and can help balance your blood sugar.  Not only is quinoa extremely versatile to cook with, it is also easily digestible and packed with high quality protein and fibre.  Most importantly, it’s totally yummo.

I make this porridge all year round in many different variations, depending on mood and season.  I like to add a zesty orange-infused dried fruit mix from the bulk bins in the supermarket (thanks to our beloved Alison Holst) consisting of cherries, goji berries, golden sultanas and cranberries.  You can add whatever you feel like on the day to the porridge, like fresh, frozen or dried fruit and berries etc.    The dried fruit is added at the beginning of the cooking process and the fresh and frozen fruit slightly  later on.  There are different types of quinoa, including red, black and the standard cream colored variety.  The red variety is slightly crunchy, has a mildly bitter flavour and also needs to be cooked for a few minutes longer than the standard variety.

I usually make quinoa porridge at night whilst I’m preparing dinner and have the time to keep an eye on the pot, as it requires a stir every five or so minutes.  I simply reheat it in the morning and add a dash more milk if needed.  I generally use oat milk, but you can use any milk that takes your fancy.  This serves two people, but double, triple or even quadruple the recipe to your heart’s content.

1/2 a cup of quinoa, thoroughly washed

1 1/2 cups of milk of your choosing (diary, oat, soy, almond…)

1/2 a teaspoon of cinnamon

A pinch of Himalayan rock salt (optional)

A handful of dried, fresh or frozen fruit of your choosing

Yoghurt, ground flaxseed and raw nuts to serve

Rinse quinoa thoroughly in a fine-mesh strainer under cold running water.  Place in a small pot and cover with milk.  Add cinnamon, salt and dried fruit. You can add fresh or frozen fruit now or slightly later during the cooking process if you prefer.

Slowly bring to the boil and leave to simmer for 15 minutes, stirring every 5 minutes or so.  Take off the heat and put the lid on, allowing porridge to sit for a further 5 minutes.

Serve with yoghurt, ground flaxseed and raw nuts for a breakfast that packs serious punch.

Serves 2.

* Central Otago Fruit Salad with Manuka Honey Yoghurt *


Central Otago Fruit Salad with Manuka Honey Yoghurt

After spending New Years at Lake Hawea, Central Otago, we picked up some glorious fruit from a roadside stall in Roxburgh on our journey home.  Central Otago is famous for its luscious cherries and stone fruit and this fruit salad is a celebration of summer in Otago.  This fruit salad is bursting with potent antioxidants and the addition of Manuka honey will give your body the power to destroy destructive microorganisms, viruses and bacteria.   This dish is perfect as  a light breakfast or a healthy dessert.

Fruit Salad                                                         DSCF8244

4 peaches

4 nectarines

2 handfuls of raspberries

2 handfuls of cherries

Fresh mint to garnish.

Cut the nectarines and peaches in a rustic fashion and put in a bowl.

Place raspberries and cherries evenly over stone fruit.

Garnish with fresh mint from the garden.

Manuka Honey Yoghurt

2 cups of plain yoghurt

1 tablespoon of active Manuka honey

A few drops of vanilla extract or a smidgen of vanilla paste

Chopped almonds and dried apricots

Heat up Manuka honey in the microwave for 20 seconds or until honey is a runny consistency.

Put yoghurt in a serving bowl and stir in vanilla paste/vanilla extract until well mixed.

Swirl Manuka honey into yoghurt by stirring in gently with a spoon.

Garnish with chopped almonds and dried apricots.

Lay fruit salad and Manuka honey yoghurt on the table and let everyone help themselves.  Serves 4.

* New Year’s Day Lemon Detox Water *


Lemon Detox Water

The day after the night before.  New Year’s Day is the day for new beginnings and fresh starts.  However,  for most of us it is also the day for dreaded hangovers from that banging party last night.  The best thing that you can do for your body is to kick start the day with the following simple trick, which will detox the liver and eliminate toxins lurking around the body from the night before.   By doing this today and incorporating it into your daily life, you will be feeling so fresh and so clean clean in a jiffy.


Juice of half a lemon

Half a cup of fresh, cold water

Half a cup of boiling water

Boil the kettle.

Fill glass to half way with fresh, cold water.

Top up with freshly boiled hot water.

Add the juice of half a lemon.

Sip this satisfying brew slowly whilst reflecting on last night’s antics.  Be sure to share the love with your crew from last night’s mammoth effort by making them some too.

Hello world!


Hi all and welcome to Super Foodie Adventure – a culinary adventure showcasing a super wholesome dish, meal or drink that I’ve enjoyed creating.  Every post will detail how to make the “food star” and why it is so good for you.  Super Foodie Adventure will explore both local flavors and cross counties and continents  to bring you the best and brightest from New Zealand and around the world.  Make 2013 a year for good times, super food and an enlightening adventure.  Emily x