It’s only natural
Fresh, wholesome, wholefood ingredients are the building blocks for these easy and delicious creations.
Red slaw with mango and orange dressing
Take the time to cut the vegetables finely and evenly for this colourful, crunchy salad.
Red slaw
1⁄4 cup raw peanuts
1⁄4-1⁄2 red cabbage (depending on size)
1 each small red and yellow capsicums, sliced into long thin strips 20g coriander leaves
Dressing
1⁄4 cup peeled and finely diced mango
1⁄4 cup fresh orange juice
1 tsp finely grated orange zest
1⁄4 cup extra virgin olive oil
1 tsp agave nectar (or maple syrup or honey) 1 tsp very finely chopped fresh red chilli
Heat oven to 180C and roast peanuts 10-15 minutes. Keep an eye on them as they can burn quickly. Rub off skins if necessary, cool and chop.
Chop cabbage thinly and evenly. Toss with capsicums and coriander.
For the dressing: Combine ingredients in a bowl and spoon over slaw. Toss gently and sprinkle with chopped nuts.
Serves 4-6
Nutty apple crumble
This quick-cooking, gluten-free version of apple crumble differs from regular crumble in that the topping consists almost entirely of nuts. Enjoy it with whipped cream or vanilla icecream.
1⁄3 cup sultanas
2-3 granny smith apples
3 tbsp coconut sugar Ground cinnamon (for sprinkling) 8 small knobs butter
3⁄4-1 cup almonds, coarsely chopped 3⁄4-1 cup walnuts, coarsely chopped 1⁄4 cup thread coconut
2 tbsp coconut oil
Cover sultanas with cool water and soak overnight, or cover with boiling water for a few minutes.
Heat oven to 180C. Grease four 10-12cm ramekins.
Peel apples and cut into very thin slices, either by hand or with a mandolin. Divide between ramekins. Sprinkle with coconut sugar, drained sultanas and a dash of cinnamon. Place a couple of knobs of butter on each and put in oven to bake 10 minutes.
Place almonds, walnuts, coconut and coconut oil in a bowl and mix by hand to combine. Take ramekins from oven and sprinkle nut mixture over apples. Return to oven for 3-5 minutes or until nuts are golden. Serve warm.
Serves 4