Green Yoghurt with Sweet Raisons

Left over dutch carrot leaves make for the perfect chunky dip/mash/side to any meal or nourish bowl! Do not throw them away!



Ingredients (serves four as a side dish)

The hairy leaves/stalks from a bunch of organic dutch carrots (roughly chopped)

3-4 heaped table spoons of organic thick Greek yoghurt (we use five.am organic yoghurt)

3 heaped tablespoons of organic raisons (roughly cut them in half)

Two tablespoons of apple cider vinegar

1 pinch of himalayan salt

Half a lemon (optional)


All you need to do once you have chopped your carrot leaves and raisons is add all the ingredients together and mix thoroughly. If there is not enough yoghurt then simply add some more! You can really play around with this recipe, even adding some walnuts or toasted seeds. Just have fun with it!

You can see in the image below that we used ours in roasted root vegetable nourish bowls

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Rough Parsnip Hummus

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Ingredients

– Two large organic parsnips (or three medium)

– One can of organic chickpeas

– 1/4 cup of extra virgin olive oil (and and extra tablespoon)

– Pinch of himalayan salt

– Pinch of pepper

– One teaspoon of turmeric

– One teaspoon of cumin

– One teaspoon of tahini

– 1 cup of distilled water (this will vary on then consistency of your mash, you may need more)


Method

1) Preheat oven to 180 degrees celcius

2) Wash, peel and dice the parsnips. Then roast them in one tablespoon of olive oil for around 45 minutes (or until soft and golden)

3) Once parsnips are ready, put them aside and let them cool. Meanwhile start prepping the meal you will serve your mash with, or just chill out and do some yoga

4) When your parsnip has cooled, grab your food processor and place in the cooled parsnip pieces. Blitz them until they become a mash consistency. Add the can of chickpeas (drain them first!), water, tahini and spices. You will have to add more water if your mash is too thick and not blending properly

5) Serve on a nut and seed loaf, with falafels or topped on a salad!

Ciao! Were off to drink chai lattes and get our hair treatments, because really who likes dry hair?

x

Cannelloni bean and Sardine Mash

BEAN MASH

Cannelloni bean and Sardine Mash with Chives and a hint of Lemon

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Ingredients:

– 1 can of organic sardines in extra virgin olive oil

– 1 can of organic cannelloni beans

– 1/2 juice of a lemon

– Pinch of pepper

– Pinch of himalayan salt

– Two teaspoons of finally chopped fresh chives


Method:

– Place all ingredients into a food processor. Easy as that! (You do no need to add the remaining of the olive oil from the sardine can, there will be enough flavour in the sardines themselves from soaking in the oil)

– Serve on toast, with a cheese platter, a side to a salad or simply as a dip!

– YUM

Cannelloni Bean ‘Pate’ with Olives and Goats Cheese

We do love our pates, mashes, purées… just condiments all together. They always and we mean always, lift any meal giving it more life, flavour, and character

Try this simple pate-ish’ recipe. It is truely brilliant


Ingredients:

– 1 can of organic cannelloni beans

– Around 6 pitted green and black olives (roughly chopped up)

– 2 cubes of Meredith’s goats cheese

– 1 pinch of himalayan salt

– 1 pinch of pepper

– 1.5 tablespoons of extra virgin olive oil

– 1 teaspoon of ground cumin


Method:

This is a really simple ‘pate’ that will take you literally 5 minutes! All you need is a food processor at hand and the ingredients listed above

Firstly, you have to drain the cannelloni beans ensuring you get rid of most of the liquid. Then simply place the beans in the food processor, along with the goats cheese, chopped up olives, spices and olive oil

Turn on the food processor until you can see that the ingredients are nicely mixed together. We believe its best when the olives are still in ‘chucks’ throughout the paste, giving it a bit more of a ‘crunch’

Have a sneaky taste, if you believe it’s too dry then add a little more olive oil or a dash of water

And voila, that is all you have to do! Serve as a dip, or dollop onto a salad, or spread onto a freshly baked moist ‘melt in your mouth’ loaf

Enjoy Lovelies

 

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