Category Archives: Dairy Free

Jun12

* Kale and Chard with Avocado *

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Now this may look like a rather humble dish, but I assure you it is anything but.  I’m all about making vegetables the star of a meal and this dish truly showcases kale and chard as the main event, with avocado contributing a rich serving of nature’s butter. A way that I like to enjoy this dish is on toast with a generous serving of beetroot hummus, which makes a simple, nutritious dinner for busy people.  Add a poached egg on top for extra sustenance.

Kale is a stellar vegetable that is part of the brassica family (which also includes broccoli, cauliflower and Brussels sprouts).  It rates highly in the area of carotenoids and flavonoids, the antioxidants which protect cells from free radicals.  Kale is high in fibre, with one cup providing 20% of the recommended daily dose and also contains a high quantity of vitamin C, vitamin A and manganese.  Kale also has the ability to lower levels of cholesterol and through the steaming process, this is further enhanced.  The fibre components in kale work more effectively binding together with bile acids in the digestive tract when they’ve been steamed. As a result of the binding process, it is easier for bile acids to be excreted and viola! your cholesterol levels are lowered.

In Dunedin you can buy kale at the Saturday Farmers Market and is currently in season, as is chard and avocado.  Or if you are extra-amazing, grab some from your garden that you prepared earlier and get chopping.

Kale and Chard with Avocado

A big bunch of kale (any kind you wish – green, curly, purple, Russian)

An even bigger bunch of chard (also known as silver beet or Swiss chard)

Half an avocado, diced

A generous sprinkle of Himalayan rock salt

A dash of pepper

Juice of half a lemon

Heat a pan to a moderate temperature.  Wash kale and chard thoroughly, remove stalks and cut in a rustic fashion.  Once pan is heated, add the kale and chard and put the lid on.  Steam for a couple of minutes until wilted.  Season with salt, pepper and lemon juice.  Transfer to a serving bowl and add diced avocado. Enjoy own its own or as an accompaniment to fish or meat.

May31

* Beetroot Hummus with Thyme and Honey Roasted Carrots and Broccoli *

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I just have to look at this dish and I feel energised.  Beetroot hummus, thyme and honey roasted carrots and broccoli florets make a delightfully colourful appetiser to entertain a crowd and ensure that your loved ones get an antioxidant hit.  Hummus is such a practical, nutritious food which originated in the Middle East and has spread far and wide.  In the last 8 years or so, the hummus market has exploded in New Zealand, with many new players and numerous variations of this humble dip.  However, why pay so much for a super cheap food that you can make so easily at home?  And what about those little plastic containers which have to be shipped off to China to supposedly be recycled?  Not to mention all of the additives, preservatives and whateverives which are present in the store-bought varieties.  Take control of your diet, grab a food processor and get stuck in.

You can play with this recipe as you like.  If you want to reduce the oil content, or omit it altogether, add an equal quantity of water.  Or if you have a juicer, juice a beet or two, add it to the mix and watch the colour brighten. I am a firm believer in adding good quality fats to your diet where possible and there are some über-healthy fats in this dish to make your skin glow and hair glisten.  Olive oil, sesame oil and tahini provide a wonderful combination of vitamins E and A, calcium and carotenoids, which protect your cells from the damaging effects of free radicals and enhance the functioning of your immune system.  Broccoli, carrots and beetroot also provide a hearty dose of folate, vitamins A, K and B6, as well as ample dietary fiber to aid digestion and ensure optimum health and vitality.

The beautifully designed ceramics featured in the photo are available from Whiteroom – Dunedin’s design destination.

Beetroot Hummus

3-4 beetroots, cubed

A tablespoon of sesame oil

A sprinkle of Himalayan rock salt

A sprinkle of pepper

A cup of chickpeas, cooked and cooled (or from a can, rinsed well)

3-4 cloves of garlic, chopped

3 tablespoons of tahini

1/4 of a cup of extra-virgin olive oil

A teaspoon of cumin

The juice of a lemon

The juice of 1-2 beetroots or cold water

Preheat oven to 190ºC. Place the cubed beetroot, himalayan rock salt, pepper and sesame oil in a roasting dish and bake for 40 minutes until cooked.  Place all of the ingredients in a food processor and whiz.  Extra oil, water or beetroot juice may be added to obtain the desired consistency.

Thyme and Honey Roasted Carrots and Broccoli

3-4 large carrots, sliced diagonally

A tablespoon of honey

A tablespoon of extra-virgin olive oil

The juice of half a lemon

A few sprigs of thyme, stems removed

A sprinkle of Himalayan rock salt and pepper

Place carrots in a separate roasting dish.  Add the honey, olive oil, thyme, lemon juice, salt and pepper.  Roast carrots for about 4o minutes until nicely cooked. Blanch a head of broccoli which has been chopped into florets.  Arrange beetroot hummus, thyme and honey roasted carrots and broccoli on a platter and serve.

Apr17

* Chocolate Spice Bliss Balls *

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Bliss balls are convenient wee gems of chocolaty goodness, perfect for any time of the day (or night).  When I have them in the house, I may have one (or three) for breakfast with fruit, when I’m craving a sweetie treatie or needing some energy before I hit the gym.  They are super easy to make,  keep well and can be frozen and then eaten straight from the freezer.  I’ve adapted this recipe from a traditional bliss ball recipe I was given years ago to make them healthier and even yummier, with the addition of a dash of spice and the hint of orange.

These delightful chocolate spice bliss balls are vegan, gluten-free, sugar-free and jam packed full of energy.  They also have a high cocoa content – which means you get the chocolaty hit and numerous health benefits.  Cocoa is doing great things out there in the big, wide world – it has a large component of flavonoids , which are an effective antioxidant.  These flavonoids are known to  decrease blood pressure, improve blood vessel health and reduce cholesterol levels. Cocoa also has an uplifting effect on mood due to its content of phenylethylamine, which has a mood elevating effect somewhat akin to amphetamine-type substances. And my, doesn’t it feel good to be doing good.

Put the following dry ingredients in a bowl and set aside:

½ a cup of cocoa powder

1/2 a cup of sesame seeds

1/2 a cup of nuts of your choice (I used walnuts)

1 cup of  coconut, thread, chips or dessicated

In a saucepan, bring the wet ingredients to the boil, stirring constantly.  Continue to boil for a few minutes.

1 cup of chopped, pitted dates

1 cup of smooth or crunchy peanut butter

4 tablespoons of honey, agave or rice malt

1/4 of cup of  water

The zest of a whole orange

1 teaspoon of cinnamon

1/2 a teaspoon of mixed spice

1 teaspoon of vanilla extract or vanilla bean paste

Add the wet ingredients to the dry ingredients and mix well.  Form into balls as big or small as you like.  Roll in coconut, cocoa powder. sesame seeds or leave plain.

Put in the fridge on a baking paper-lined tray and allow to rest.  Enjoy any time  for a chocolaty energy hit, sans guilt and a sickly belly.

Apr2

* Coconut Shimmy *

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Yipee, the sun is back on!  It’s time to kick back on the patio with this tangy and über-hydrating Coconut Shimmy and make the most of these sunny afternoons.  It’s fruity, creamy and contains no sugar, soy or dairy – just pure super food goodness from the earth.  This Coconut Shimmy is especially good if you’ve just had a work out or a footloose and fancy free night on the town, as the main ingredient is coconut water and just in case you have not heard what amazing stuff this is, take note.  Coconut water is the clear liquid from young, green coconuts.  It is a natural, isotonic drink with the same level of electrolytic balance as we have in our blood, so it will replenish your body back to perfection.  Coconut water contains many essential vitamins and minerals, has a high potassium content and is oh so naturally sweet.  So, even as the nippier autumn kicks in, this dreamy refreshment will transport you back to that summer holiday by the sea, whilst giving you the bang to get outside and frolic in all of the pretty leaves.

300 mls of coconut water

1/2 a cup of fresh pineapple chunks

A few sprigs of fresh mint

A 1cm piece of ginger

A squeeze of lime or lemon juice

A few ice cubes if you need some cooling

Put all of the above ingredients in a blender and crank it on its highest setting.  Serve in the sun with your nearest and dearest.

Feb2

Rose-scented Oranges with Dates and Macadamias

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Rose scented Oranges with Dates and Macadamias

Much like the scent of a rose in bloom is one of life’s pleasures, devouring a rose-scented pudding  is also a delight for the senses.  This dish is Middle Eastern inspired, however instead of using the traditional pistachio nut common in Eastern sweets, I’ve added macadamias for a contrasting texture.   The ease of preparation is a bonus with this dish and it is perfect for entertaining, as it can be prepared a few minutes before the guests arrive and left to chill in the fridge.

This fragrant dessert is light, nutritious and the perfect way to end a meal,  as the oranges have a high concentration of vitamin C, which will boost the absorption of iron from the main course.  Macadamias are a good source of protein, potassium, calcium and dietary fibre and also provide a buttery richness which round this dish off perfectly.  Yummo.

Serves 4

4 large oranges

2 tablespoons of rosewater or Monin rose syrup

2 handfuls of macadamias

6 Medjool dates

A sprig of mint to garnish

Using your smallest and sharpest knife, slice around the orange to remove the pith and the flesh.

Slice the oranges into rounds, reserving the juice. Quarter the dates lengthways and remove the pip.

Arrange the orange rounds and dates in a serving bowl.

Mix the reserved juice with the rosewater or rose syrup and drizzle over the oranges and dates.

Cover and chill for 30 minutes.

Sprinkle over chopped macadamias just before serving.

Watch your guest’s eyes light up when they taste this delectable dessert and give yourself a pat on the back.

Jan25

* Baba Ghannouj with Crudites *

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   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.