HEALTHY BITES
Angela Casley creates tasty treats that will help you glow from the inside out
HERB AND SEED CRACKERS
Makes 25
Serve these crackers with any of today’s recipes or as a simple snack on their own. They are little taste sensations — and so simple to make. Blitz ingredients until well combined before rolling and cutting into circles or squares.
1 ½ cups sunflower seeds ¼ cup sesame seeds ½ cup pumpkin seeds
1 tsp brown sugar
1 Tbsp chopped fresh thyme 1 Tbsp chopped fresh oregano 2 tsp olive oil ¼ tsp salt ¼ cup water
1. Preheat oven to 170C.
2. Place the sunflower, sesame and pumpkin seeds on a baking tray. Toast for 10 minutes, then cool.
3. Into a food processor place the seeds, sugar, thyme, oregano, oil, salt and water, blitzing until well combined. Scrape down the side to get all the bits. Roll on to a piece of baking paper to ¼ cm.
4. Cut rounds 4cm diameter and place on to lined baking trays. 5. Place into the oven and bake for 20 minutes. Cool.
GINGER RHUBARB COMPOTE
Makes 2 cups
It’s always a pleasure to cook with produce from the garden. For rhubarb the time is now, while it’s lush and fresh and growing at a great rate. Here I have added a sweet and sour flavour to create a delicious compote. Serve with a cheese platter or add a spoonful on top of your porridge.
¼ cup honey
1 Tbsp grated fresh ginger 1 Tbsp orange zest
1 Tbsp lemon zest
1 Tbsp balsamic vinegar
¼ cup orange juice
Pinch salt
Pinch chilli
3 cups rhubarb, cut into 2cm pieces
1. Into a large pot place the honey, ginger, zests, vinegar, juice, salt and chilli bringing to a simmer.
2. Add the rhubarb and cook for 15 minutes until squishy and slightly thickened. Cool and store refrigerated for up to 10 days.
POWER SOUP
Serves 4
Get your five-plus a day with this glorious soup that has loads of greens packed in one bowl. It’s perfect for a warming lunch. Wrap a little grated cheese and take it with you to sprinkle on the top before serving.
2 Tbsp olive oil
1 Tbsp butter
2 leeks, sliced
1 cup chopped kumara
500ml chicken or vegetable stock 120g kale
Salt and freshly ground pepper to taste Squeeze of lemon, to serve Parmesan, to serve
1. Into a large pot place the olive oil and butter. Add the leeks and sweat slowly for 10 minutes. Add the kumara and stock bringing to a simmer for 10 minutes. Add the kale to wilt. Puree the soup and season.
2. Before serving add a squeeze of lemon. Serve hot with a sprinkle of shaved parmesan.
BOILED GARLIC AND GREEN OLIVE BRUSCHETTA
Serves 6
Boiling the garlic in this recipe takes the punch out of the flavour, making it subtle and creamy. Full of antioxidants, this is a great way to enjoy larger amounts of garlic. Try squeezing a couple of these boiled cloves on to a steak, into a dressing or add to a hot toddy with some grated fresh ginger.
2 heads garlic
½ cup chopped green olives
Salt
Freshly ground black pepper
6 slices rustic bread
Olive oil, for brushing
1 head asparagus, cooked
1 cup broad beans, blanched and shelled 1 Tbsp lemon juice
1. Place the whole bulbs of garlic into a pot and cover with water. Bring to a simmer for 20 minutes until a knife will insert easily. Remove and cool. Squeeze the garlic from the cloves into a small bowl. Mash with the chopped olives and season with salt and pepper.
2. Brush the bread with olive oil and brown in a frying pan or grill.
3. To serve smear the garlic and olive mixture on the toasts. Top with asparagus, broad beans, a squeeze of lemon juice and a little extra ground pepper.