Atlantic Salmon, Roasted Vegetable, Grilled Eggplant and Charred Kale Salad

This dish was quite possibly one of the most satisfying meals we have made! (well most definitely in our top 5). It was rich in flavours and just really hit the spot. It doesn’t take much preparation so there are no excuses with this one!

We enjoyed this meal the day our mum came home from Europe. We spent the whole day chatting and catching up on the past two months. This dish with a glass of organic shiraz was the perfect end to the day

Enjoy this meal, and every other meal, with your loved ones. No one should ever eat alone

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Ingredients (Serves two as a main)

All our ingredients were organic. Try eat organic vegetables (especially leafy greens) where possible

– 1/2 a small eggplant

– 1/2 a sweet potato (or one small sweet potato)

– 2 handfuls of brussel sprouts

– 2 handfuls of curly kale (around three leaves)

– 2 wild salmon fillets

– 1/2 an avocado

– 2 tablespoons of pistachio kernels

– Sicilian olives (around six per person or how ever many you desire)

– 2 cloves of garlic

– Parsley (to garnish)

– Extra virgin olive oil

– 1 teaspoon of coconut oil

– Himalayan salt and pepper

– 1 teaspoon of ground sage


Method (you will need an oven, grill, fry pan and wok)

Preheat your oven to 180 degrees celsius

Wash all vegetables thoroughly

Roughly chop sweet potato and keep brussel sprouts whole. Place them on a tray with the garlic cloves (you can keep the cloves whole or chop them roughly)

Drizzle your vegetables with one tablespoon of olive oil and sprinkle with pepper and salt. Massage the oil into the vegetables and place in the oven to roast for around 30-40 minutes

Once your vegetables have been in the oven for 15-20 minutes, turn on your grill and slice 1/2 the eggplant in half again, making two quarters. Make a few slits in the eggplant (not on the skin side) and massage around one tablespoon (or slightly less) of olive oil, pepper, salt and ground sage all over and in between the slits of the eggplant. Place under the grill with the skin side facing down. The eggplant will take around 15 minutes (may take longer depending on how high you put your grill on – keep your eye on them)

Check your vegetables, if you can easily place a knife through the sweet potato thats the sign that you can start your salmon fillets!

On a fry pan, place the coconut oil and wait until the pan heats up. Then place your salmon fillets with a drizzle of lemon and pepper. Salmon usually takes around 5 minutes each side, however this will depend on your frypan and how cooked you like your fish

Slice 1/2 your avocado in half again, making two quarters. We then decided to grill our avocado for a few minutes (feel free to keep your avocado fresh – grilled and fresh avocado taste quite different and can change the taste of your dish. With this in mind, grilled avocado went perfectly with this dish)

Once your fish is nearly ready (or ready), roughly chop the kale and place on a wok with a dash of water. Sauté the kale for only 3 minutes

Now you will be ready to start serving. So! First place your sautéed kale on two plates. Then top with your sweet potato and brussel sprouts. Grab your eggplant and chop into thick chunks then place on plates. Grab your avocado and either slice or leave whole and place on plates. Grab your salmon fillets and roughly chop into thick chunks… then guess what… place them on the plates

Add your olives and pistachio kernels

Garnish with some fresh parsley!

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Carrot Mash infused with Basal and Garlic

Super simple carrot mash that can be incorporated to any meal!

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Ingredients:

– Organic carrots, approximately four medium to large (the more carrots used the more mash you will make)

– One clove of garlic

– Basal paste

– Coconut oil

– One cup of water (you will need more if you use more carrots)

Method:

– Wash, peel and cut carrots into small chunks (approximately 2cm by 2cm)

– In a large pan (we use a wok), add one teaspoon of coconut oil, one teaspoon of basal paste, and one garlic clove that has been cut into quarters

– Turn the pan on medium to high heat, and cook until the garlic turns golden

– Once golden turn down the heat to low and add the carrots with approximately one cup of water (if you have more carrots you will need more water and vise versa)

– Place the lid on and let it simmer until most of the water has been absorbed by the carrots (you should easily be able to place a knife through the carrots at this stage)

– Once this stage has been reached, turn up the heat and cook the carrots until the remainder of the water has been absorbed. Cook until the carrots begin to brown

– Turn off the heat and place the carrots on a plate (you can stop here and enjoy them as they are – great add to any salad, side to any dish or as a simple delicious snack!)

– If you want to continue to make it into a mash, grab a fork and flatten/squash each chunk. You don’t want to turn it into a ‘sloppy’ mash. You still want it to be more of a ‘chunky’ mash so it adds more texture to a dish

– And voila! You have made your basal and garlic infused carrot mash!

We enjoy our mash in the mornings on toast topped with avocado. However it can be used as a dip, side to any dish or in a salad!

Enjoy!

Love M xxx

Get some Greens in Ya!

Portobello mushrooms stuffed with a green mash accompanied by a side of sautéed green vegetables

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Ingredients

For the Green Pea filling;

– One cup of frozen garden peas

– Half a cup of edamame beans (can find in most asian grocers)

– Half a medium sized avocado

– 30 grams Goats cheese (can omit if keeping it vegan)

– A quarter of a small zucchini grated

– A pinch of himalyan salt

– Pepper

– Oregano

For the sautéed vegetables;

– Brussel sprouts washed and cut in half

– One head of broccoli washed and broken up

– Coconut oil

– One clove of garlic

– Oregano

– Sage

– Pepper

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Method

1. Preheat the oven to 160 degrees

2. Start washing and cutting your vegetables so that they are ready to go when you need them.

3. Start prepping the green mixture by first smashing the avocado and goats cheese in a medium sized bowl. Add the green peas and continue smashing. You still want the peas to keep their shape (more or less). Next add the edamame beans. Take the edamame out of their pods and remove the outer coating to make it easier to mash with the other ingredients. Lightly fold through the zucchini to add some moisture to the mixture. Finally combine the salt, pepper and oregano and viola your mash is done!

4. With your two portobello mushrooms, remove the centre with a spoon to create a flat middle. Leave the edges curved so that the mixture can be held in place.

5. Add the mixture to the mushrooms and top with a table spoon of pepita seeds for some crunch. You can choose whatever seed or nut you want, we chose pepita to keep with the green theme.

6. Place in the oven for around 15 minutes or until you start to see the mushroom browning on the outside. *Please note that as the mushrooms contain avocado, its best not to leave them in the oven for too long as it will alter the natural taste and creaminess of the avocado.

7. As your mushrooms are in the oven, you can start sauteing your vegetables that you would have already washed and cut in half prior to making your green mash.

8. Heat a wok with a tiny bit of coconut oil and start sauteing about a teaspoon of garlic until browned. Once browned, add a dash of water with some oregano and sage. (you can choose any spices you wish – we just love oregano and sage!). The water should be bubbling a bit, if you feel it is burning, turn down the heat and add more water.

9. Add the vegetables and cover the wok with a lid for about 8-10 minutes.

10. Your vegetables should be tender by this point so this is when you remove the lid and saute the veggies until you see some browning. Turn off the heat and serve!

11. Take the mushrooms out of the oven, add some olive oil and some more pepper and oregano. Place on a plate with the sautéed veg and viola! A green themed dinner ready to devour!

This asian/italian inspired green mash can be added to your weekend breaky menu! A generous spread of green goodness onto a piece of crusty rye bread would go down a treat.

S + M xx