GOOD­NESS

Nourishing, de­li­cious dishes from Emma Boyd

Cuisine - - CONTENTS -

WEL­COME TO MY BRAND NEW feature, which is all about com­mon-sense, fad-free healthy eat­ing. In my kitchen, you see, things are au na­turel – as un­pro­cessed and un­re­fined as pos­si­ble. I’m an avid fer­menter, keep chooks and a vege gar­den and en­joy for­ag­ing for food with my hus­band Nick and our two boys in tow. This said, I’m cer­tainly no fa­natic; I’d never turn down a good pie nor would I miss the op­por­tu­nity to eat choc-dipped ice cream from the lo­cal dairy with my kids. The recipes I share with you are good for both the body and soul, and I hope will in­spire you to in­cor­po­rate more whole foods into your diet. The stuffed ku­mara recipe is in­cred­i­bly tasty. If you are short on time, make just the dhal and serve it with a big dol­lop of yo­ghurt. The laksa can be whipped up us­ing any sea­sonal in­gre­di­ents you might have on hand – spring greens would be de­li­cious. The idea of mak­ing choco­late mousse us­ing av­o­cado may seem a lit­tle strange, but I urge you to give it a go. The results are sur­pris­ingly mousse-like and, paired with the tangi­ness of tamar­illo, it makes a won­der­ful dessert.

Recipes, food styling and pho­tog­ra­phy Emma Boyd

DHAL-STUFFED KU­MARA WITH CURRIED CASHEWS

PUMP­KIN, SPINACH & PEA LAKSA

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