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Thai Beef Salad

Thai Beef Salad

This salad can be served with any protein it doesn’t have to be beef.  This meal is a great source of Vitamin C, B Vitamins, Zinc, Folate, Potassium, Magnesium, Complex Carbohydrates (great gut fibre), Monounsaturated Fat and it makes your feel good.

Serves roughly 5 depending on how hungry you are.

  • 1 bag of kaleslaw kit or something with lots of greens in it (I don’t normally buy these b/c environmental reasons but they are easy and convenient when your trying to be healthy and have a nutritious and easy).  This contains kale, carrot, cabbage, beetroot and many other goodies.
  • 1 punnet of cherry tomatoes
  • 1-2 cucumbers chopped (they aren’t in season at the moment so you could try snow peas or something that is in season instead)
  • 2 pieces of rump steak (preferably grass fed) 250 grams
  • 1/2 packet of vermicelli noodles (optional)
  • 1 bunch of mint chopped
  • 1 bunch of coriander chopped
  • 1 tablespoon Extra Virgin Olive Oil (EVOO)

Thai Beef Sauce

  • 1 teaspoon tamari sauce (soy sauce if not gluten free)
  • 1 tablespoon honey
  • 1 tablespoon fish sauce
  • 2 teaspoon of sesame oil
  • squeeze of 2 lime
  • 2 teaspoons of finely grated ginger
  • 1 finely grated or crushed garlic
  • 1 chilli (optional)

Method

  1. Mix all sauce ingredients in glass jar, shake and taste to ensure you have balanced flavours
  2. Bring fry pan to high heat.  Place beef on plate and cover with most of the EVOO.  Cook a couple of minutes each side to your liking.  Once cooked remove from heat, and rest until ready to serve.
  3. Mix all salad ingredients together in a bowl.  If using noodles cook as per instructions.  Mix noodles, salad and salad dressing together, be sure to leave a small amount of dressing to use when platting up.
  4. Slice steak, roughly 1 cm thickness.
  5. Plate up, topping with a couple of pieces of steak and drizzle with left over salad dressing.

Enjoy x

 

 

Salmon and Fennel Salad

Salmon and Fennel Salad

A dear friend of mine Jane, has cooked a version of this for me in the past.  It was absolutely delicious, so I decided to give it my touch (different dressing and vegies).  However, the combination of the dill, fennel and the fish is a show stopper.  I hope you enjoy this as much as we do. x

Ingredients – serves 4

  • 4 x salmon fillets or fish of your choice
  • 1 fennel bulb shaved/sliced thinly
  • 300g fresh rocket
  • 1 cup peas and or snow peas
  • 1 sweet potato cut into cubes for roasting
  • 4 small potatoes cut into cubes for roasting
  • 1-2tbs extra virgin olive oil (EVOO)
  • 1/2 cup fresh dill (chopped)

Dressing – Make sure you taste this and add to it as you see fit.  This is the hero of the dish!

  • 1/2 cup extra virgin olive oil
  • 1/2 cup white wine vinegar or apple cider vinegar
  • 1-2 tbs horseradish
  • 1 tbs maple syrup

Method

  • Heat oven at 180 degrees.
  • Mix diced potato and sweet potato with 1-2 tbs of extra virgin olive oil and then place on roasting try.  Bake in oven for approximately 25-35mins.
  • Whilst roasting mix up salad dressing in a jar, mix to combine.  Don’t add dressing until last minute.
  • Blanche peas and or snow peas for a couple of minutes in boiling water.
  • Put salad ingredients together.  Keep a small amount of dill for plating up.
  • Drizzle 1tbs of EVOO on roasting tray and sprinkle salt before placing the salmon fillets skin down on the roasting tray, covering the skin of the salmon.
  • After 25mins of roasting vegetables place salmon in oven and bake (along with veggies) for approximately 15mins (or until cooked to your liking).
  • Once everything is cooked to your liking, mix cold salad goodies with warm vegetables, add salad dressing and toss with salad servers.
  • Plate up the salad, place fish on top and garnish with dill.

Have a happy and safe Easter!

x

Mediterranean Salad with Sundried Tomato Pesto (Gluten Free, Dairy Free)

Mediterranean Salad with Sundried Tomato Pesto (Gluten Free, Dairy Free)

Ingredients – Serves 2
1 whole capsicum (red or green), deseeded and quartered
1 zuchinnin (diced)
1/2 cauliflower head (cut into small branches)
3 whole beetroots, peeled and diced in 2cm cubes (roughly)
1 lemon (need both zest and juice)
1 garlic
2tbs of extra virgin olive oil (EVOO)
300g of baby spinach
2tbs Sundried Tomato Pesto (see recipe)

Directions
Preheat oven 180 degrees
Prepare all vegetables and place in mixing bowl
Mix the zest from the lemon, grate the garlic and add 1tbs of EVOO to the vegetables
Place all on a roasting tray and place in oven for roughly 35-45mins depending on oven
Place roasted vegetables on bed of baby spinach add drizzle EVOO and squeeze lemon over salad.
Add sundried tomato pesto for a lovely mediterranian flavour.
Enjoy! xx

Fresh Watermelon and Feta Summer Salad

Fresh Watermelon and Feta Summer Salad

  • 800g fresh watermelon, skin cut off
  • 250g feta cheese, Persain feta is beautiful and creamy, a lovely accompliment to the watermelon
  • Big punch chopped parsley roughly chopped
  • 1/4 red onion finely diced
  • 400g rocket
  • 1 pomegranate (optional however this gives a sensational pop of flavour)
  • 100g pistachio’s
  • Drizzle of Extra Virgin Olive Oil

Mix all indredients together and then add the drizzle of Extra Virgin Olive Oil.  Serve with some roast chicken, white fish or simply have on it’s own.

Enjoy x

Greek Salad with a Twist

Greek Salad with a Twist

It is already feeling like summer and I am loving getting back into more salads.  Try this salad using your homemade chicken stock – it’s super fresh!

Ingredients, Serves 2-3 (depending how hungry you are!)

  • 1 cup cooked quinoa
  • 2 cups of homemade chicken stock
  • half a cauliflower chopped into florets and roasted for 25-30mins in splash of olive oil and lemon zest
  • 1 cucumber diced
  • 1 punnet cherry tomatoes
  • 250g of rocket (add more if you like more, I always have more rocket, love it!)
  • 1 bunch mint chopped
  • 1 bunch parsley chopped

Dressing

  • 1/2 cup Extra Virgin Olive Oi
  • Juice from 1-2 lemons and or you could use roughly 1/3 cup of apple cider vinegar
  • 1/4 cup of chopped mint
  • 1 tablespoon of honey
  • 1 clove of garlic (minced)

Method

  1. Cook quinoa – 1 cup quinoa to 2 cups chicken stock.  Bring mixture to the boil and then reduce heat and simmer for 5-10 mins.  When cooked all excess moisture should have gone from the pot, leaving a slightly translucent grain.  Allow to cool slightly.
  2. Meanwhile – break/cut cauliflower into florets and mix with a little Extra Virgin Olive Oil and lemon zest.  Roast in oven @ 180 degrees for about 25-30 mins allowing the cauliflower to caramelise
  3. Mix salad dressing ingredients into a jar mix and taste, balance the flavours if necessary
  4. Put all other salad ingredients into a bowl, add the roasted cauliflower last and drizzle with a generous amount of dressing.
  5. This salad would go beautifully with lamb, lemon chicken or some white fish.

Enjoy. x