4 cups wholegrain rolled oats
100 g chia seeds
2 tsp cinnamon
100 g Brazil nuts
150 g sesame seeds
200 g linseeds
200 g sunflower seeds
200 g pumpkin seeds
200 g whole almonds
50 g shaved coconut
FOR TOASTED MUESLI ADD:
2 tbsp grapeseed or
extra virgin olive oil
1 tsp manuka honey
For raw untoasted muesli mix all ingredients together and place in an airtight container.
For toasted muesli mix all ingredients except coconut in a large oven tray.
Add oil and manuka honey to a saucepan and gently heat. Once melted add to muesli mix. Stir well. Place into preheated oven at 160°C and stir every 5 minutes, cooking for approx. 15 minutes. Pull out and set aside to cool.
Add coconut and mix. Place in an airtight container. Will last for up to three weeks.
250 g deboned whole salmon fillet
2 splashes of extra virgin olive oil
1 packet of buckwheat soba noodles
1 avocado diced (on the firmer side)
1 bunch of chopped coriander
1 bunch of spring onions finely sliced
1 cucumber finely sliced
100 g Asian sushi pink ginger, juice
reserved for dressing
2 tbsp toasted sesame seeds
200 g cooked edamame beans
(follow cooking instructions
1 cup frozen peas
1 cup frozen corn kernels
½ cup chopped Italian parsley
½ cup chopped mint
½ cup crumbled feta
½ cup wholemeal flour
1 cup chickpeas (optional)
2 free-range eggs, lightly beaten
½ tsp iodised salt
cracked black pepper
2 tbsp extra virgin olive oil
Place peas in a bowl along with the corn, parsley, mint, feta and flour. Drain canned chickpeas and rinse well. Pour onto paper towel and press to dry.
Using either a potato masher or blender, mash the chickpeas for a few pulses. Add chickpeas to pea and corn mixture.
Make a well in the centre of the mixture and add the eggs. Mix until combined. Season to taste with salt and pepper.
Heat the oil in a frypan over a medium heat. Place spoonfuls of batter in the pan and cook until the fritters are golden on both sides. Serve with minted yoghurt dressing. Excellent as an entrée, drinks nibbles, or as lunchbox fillers.
100 g cooked chicken, or 95 g tinned
tuna in olive oil
a drizzle of extra virgin olive oil or 1
dollop of homemade mayonnaise
Preheat oven to 170°C. In a blender mix the crumble ingredients until the mixture becomes combined and crumbly.
Cut apples into wedges. Add to saucepan and cover with water, simmer for 10–15 minutes. Drain water and add frozen raspberries. Mix and add to ovenproof dish.
Spread the crumble mixture over the top of the raspberry apple mixture.
Bake for 20–30 minutes until apples are cooked. Serve while hot with minted Greek yoghurt or vanilla ice cream.
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76E Talbot Street, Geraldine
Phone 03 693 8802