Crispy Skin Salmon with a Radish and Parmesan Salad

Spring Dinner Idea

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Ingredients 

As we always say, try and opt for as much organic produce as possible!

2 Salmon fillets

2-3 Radish heads plus leaves

Parmesan (we use Organic Dairy Farmers parmesan)

3 Parsnips (make sure they are small, if you can only find large parsnips then you only need one)

2 Carrots (medium)

Fresh Parsley (a few stems plus leaves)

Extra Virgin Olive Oil (2 tbsp)

Coconut Oil (1 tsp)

Pepper

Himalayan Salt

*We also added some ByronBay sauerkraut. The Tasmanian seaweed flavour goes quite well with this dish!


Method

Preheat the oven to 180 d/c

Meanwhile, wash your vegetables thoroughly. Slice through the parsnips and carrots length ways. We did this by slicing the parsnips in half, then in quarters. We had small parsnips therefore our long pieces were relatively fine

Repeat with the carrots. If your carrots are rather long, chop in half horizontally first then slice down length ways

On a tray, place your vegetables and 1 tbsp of olive oil, pepper, and salt and give them a good mix. Place them in the oven for around 25 minutes (this will vary depending on how thick your vegetables pieces are)

Wash your radish, then cut off the leaves. Finely chop the leaves with the parsley creating a green salad. Then slice through your radish making fine circles. Grab a peeler, and peel fine strips off the parmesan. Once you have these three components done, you can gently mix them all together in a small bowl with the remainder of olive oil

Check on the parsnip and carrots, if you can easily place a knife through them you know they’re nearly done. This gives you the all clear to start your salmon. On a fry pan add one teaspoon of coconut oil and wait until pan is hot. Then place your salmon fillets with skin side down. Salmon generally takes around 5 minutes on each side. However this will depend on the thickness of your salmon and how cooked you prefer it

Once ready, take out the vegetables from the oven, and place on two plates or on a sharing board. Repeat this with your radish salad

Bring the salmons to the table and voila you have yourself a nourishing meal to share with your loved one! (or ones)


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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!

Maple Carrots with Bone Broth Greens

WINTER SALAD SERIES

Sauteed  organic Silverbeet, Leek and Kale stems in 48 hour Beef Bone Broth, topped with Maple Syrup grilled Carrots, Goats feta and Pepita Seeds. Soft boiled eggs and fresh parsley also go brilliantly with this winter salad.

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As we are  now in winter we have adapted our diet to match the cooler season. We tend to not eat raw foods, opting for roasted or lightly sautéed vegetables. Lots of dark leafy greens, root vegetables such as pumpkin and sweet potato and an endless supply of bone broth are now staples in our kitchen. 

Although this may seem strange to some (sorry vegans) –  we absolutely love coming home from a long day at work/uni to a mug of steaming bone broth followed by a nourishing and warming meal. *We’ll be posting many more winter warmer recipes so stay tuned!

Make sure you take the time to give your body the attention it needs during these cooler months – maybe make a stew or have a crack at making your own broth. Your body will most definitely thank you for it.

Raw foods, fruits and juices can go on hold for just a bit, they’ll have their time to shine in summer and spring! 

Ingredients: Serves two as a main or three as a side dish

– 2 cups of kale stems

– 2 cups of roughly chopped silverbeet

-1/2 cup of finely sliced leek

– 1-2 carrots sliced (we used pre-roasted carrots that we had on hand in the fridge)

– 1 cup of cooked quinoa

– 2-4 boiled eggs (…depending on hunger status)

– 1/4 cup of goats feta

– 1/3 cup of beef bone broth (48 hours homemade)

– 2 tsp of pepita seeds

– 1 tbsp of apple cider vinegar

– 1 tbsp of extra virgin olive oil

– 1 tbsp of maple syrup 

– Pepper

– Himalayan salt

Method

1. Chop all greens (leek, kale and silver beet) and sauté in a wok on high heat with the bone broth. We have a big batch of beef bone broth in the freezer that we keep in the refrigerator to have on hand for cooking and drinking (so nourishing). If you don’t have bone broth, sauté in olive oil or water)

2. Whilst the greens are sautéing away, slice your carrots and drizzle them with the maple syrup (we didn’t use fresh carrots, we already had roasted carrots in the fridge so if your carrots are raw, they’ll need longer under the grill). Place your already roasted or raw carrots under the grill on a high heat. You want them to sizzle so they gain that caramelisation.

3. Place your eggs in a saucepan with a tad of salt to boil. 

4. Now that your eggs are boiling, your greens are sautéing and your carrots are sizzling, start by assembling your plate. Layer your cooked quinoa (again we have a big batch of already cooked quinoa in the fridge that we add for quick mid-week lunches) in a shallow bowl. and drizzle with a tsp of olive oil and apple cider vinegar.

5. Your greens should now be ready, with a ladle, scoop the greens and place them nicely onto the bed of quinoa. 

6. The carrots should be pretty much done now. Take them from the grill and add to your pile (remember, if the carrots are raw they’ll need longer)

7. We leave our eggs to boil for 5:20 minutes – this is the perfect amount of time for hard boiled eggs. Soft boiled eggs will just require about 4 to 4:30 minutes. When you have the desired consistency for your eggs, place them delicately onto your nourishing plate.

8. Now you’re ready to garnish. Add your goats feta, pepita seeds, pepper, himalayan salt and possibly even some fresh parsley. 

9. If you do have homemade bone broth, an extra table spoon onto the eggs would tie the meal nicely 

10. EAT

Winter salads are always a lovely option on a cold afternoon. Make a large batch and share with loved ones 

M + S xx

Pumpkin, Turmeric and Leek soup

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Nothing warms your belly quite like a big bowl of pumpkin goodness.

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Our version of the typical ‘mums homemade pumpkin soup’ has added immune boosting properties with the addition of turmeric and ginger. Super nourishing and warming on a chilly night. We love to get a little over board with our toppings, adding avocado, wilted kale, cheese,  extra spice, fresh herbs and sometimes some protein like poached chicken. The options are endless!

Like most of our recipes, this soup is easy to throw together – all you need are a few staple spices like turmeric and cumin, herbs like parsley and thyme and veggies.

** Also, the small side bowl in the above image is a sneak peak of our pumpkin and sweet potato curry. The recipe for this little gem will be up on the blog soon!

Ingredients 

– 3/4 of a large butternut pumpkin

– 1 Leek

– 2 small carrots

– 750 ml of water (1 Litre if you want a ‘thinner’ consistency)

Use a homemade vegetable stock if you have that on hand, if not water is fine! (we used water)

– 2 garlic cloves

– 1 small/medium brown onion

– 1 tsp of grated fresh ginger

– 1 tbsp of ground turmeric or grated fresh turmeric root

– 1 tsp of ground cumin

– 1 Bay Leaf

– 1 quarter of a cup of finely chopped fresh herbs (thyme, sage and parsley)

– Half a tsp of cayenne pepper

– Pepper to taste

– Himalayan Salt to taste

Toppings: Avocado, wilted kale, parsley and bocconcini cheese. We also added a ‘Moroccan souk’ spice that we purchased from a spice shop in the city. You can just finish with either dusting some more turmeric or quickly whipping up your own dukkah. 

Method

1. Heat your pot with some coconut oil and start by sautéing your onion, garlic and ginger. Heat till onion browns (be careful not to burn it)

2. Add a dash of water and all your spices and keep sautéing for a couple of minutes to create a paste like consistency.

3. Next add your Leek – sauté for a few minutes before adding your pumpkin and carrots.

4. Cook the veggies in the pot for about 10 minutes, making sure to continue stirring so that the onion doesn’t brown.

5. Add your water, himalayan salt and bay leaf and bring the pot to a boil.

6. Once boiling, lower the heat and simmer for about half an hour (the longer the better).

7. Turn off the heat and blend your mixture with a hand blender.

8. Voila! You have made pumpkin soup, easy hey?

9. Top with your favourites. We mixed through some wilted kale, avocado, bocconcini cheese (we also love haloumi in soup) and parsley

10. EAT

M + S xx

‘Creamy’ Mushroom and Poached Chicken Spelt Pasta

As we are now in Autumn.. pasta dishes are going to be enjoyed on a more regular basis, therefore we will be posting some super easy sauce and pasta combos to get rid of those boring pasta dishes that everyones used to having! This is our take on ‘Creamy’ Mushroom and Chicken Pasta.

We always try and cook with 100% organic ingredients.

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Ingredients: Serves TWO as a main

Organic Spelt Penne Pasta (around 1 cup uncooked) – We use spelt as we are able to tolerate this grain best (gluten intolerance issues… don’t ask)

Two  Organic small Chicken Breasts

Mushrooms (as many as you can get your hands on) – We used flat, button and shiitake

One Organic Broccoli head

One small Organic Zucchini

Fresh Organic Spinach (One handful)

Fresh Ricotta (3 tablespoons)

One Onion Shallot

One clove of Garlic

White Wine

Fresh Basil 

Pepper (to taste)

Himalayan Salt (to taste)

Coconut oil (one heaped teaspoon)

Method:

1) Cut up chicken breasts into small cubed pieces

2) Wash all the vegetables ‘obsessively’ well!

3) Chop up mushrooms and zucchini into quarterly pieces.

4) Break apart broccoli head and use your hands to break (‘shred’) into smaller pieces

5) Finely shop the onion, garlic and two basil leaves

6) With the coconut oil, place onion, garlic and basil onto a large deep frying pan

7) Sauté until golden and add a splash of white wine

8) Combine the mushrooms, zucchini and ‘shredded’ broccoli to the pan and salute until golden

9) Add a few more dashes of white wine and three tablespoons of ricotta

10) Mix well, turn down the heat and simmer with lid on. Keep as eye on the sauce and If you find it becomes a little dry add a few splashes of water

11) Pop two pots of water (one for the pasta and one for the chicken) on the stove and bring both to boil

12) Once pots are boiling, add the chicken and poach for around 4-6 minutes (this will vary on how large the chicken pieces are). Add the pasta to the other pot and cook for around 10 mins or less. We like our pasta ‘al dente‘ thus we leave it coking for less time.

13) Back to the sauce, add some seasoning (pepper and salt to taste).

14) Once pasta and chicken are ready, combine all to the creamy mushrooms pan and mix well.

15) Last ingredient to add is the fresh spinach

15)  Now its ready to serve! Top with some fresh basil and a little more seasoning and voila!

** Tip; Best enjoyed with a glass of red wine… Just saying

xxxxx Twins

 

Autumn Chickpea and Veggie Stew

As mentioned previously in our green soup post, we’ve just entered Autumn. Despite the beautiful colours and cosy evenings, this change in season has left us feeling a little ‘under the weather‘ so to speak. After a long day at uni all we wanted to do was curl up on the couch with a big bowl of warming stew. So guess what, that is exactly what we did. 

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Well, that’s kind of what we did. First we had to get changed out of our uncomfortable uni clothes (hello tight jeans and winter boots), unpack our uni bags (weighing what feels like a small house) and drive to the shops to buy the ingredients……eugh. 

Anyway, once back home, we put together this chickpea and vegetable stew with immune boosting spices to combat this change in season. This recipe is super easy to put together, especially on those ‘I just can’t be bothered cooking anything’ kind of days and it’s extremely nutrient dense which makes it a wonderful nourishing dinner. 

Your house will be filled with a comforting fragrance and your tummies will be filled with an array of nourishing veggies. Need we say more?

Ingredients

– One broccoli head

– 2 carrots

– 1 zucchini

– A bunch of asparagus

– Half a cup of organic frozen peas

– Half a medium sized purple sweet potato

– 1 can of organic, reduced salt* chickpeas

– 2 cans of organic reduced salt* whole tomatoes

– Half a diced brown onion

– 2 garlic cloves (minced)

– 1 small knob of ginger finely sliced

– 2 teaspoons of turmeric

– 1 teaspoon of cumin

– Half a teaspoon of cayenne pepper

– 1 Bay leaf

– 1 teaspoon of coconut oil

– Himalayan salt and pepper to taste

– Shredded spinach and kale

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Method

1. Wash and chop all the vegetables into two centimetre pieces

2. In a medium sized pot, heat the coconut oil for a minute or so. Add the onion, garlic and ginger with a dash of water. Stir till the onion browns without it burning.

3. Add a little more water plus all the spices. This should create a paste like consistency

4. Add the vegetables (Except the chickpeas and tomatoes) and mix through with the onion and garlic paste.

5. Once the veggies have tenderised a tad, add the two cans of organic salt reduced tomatoes and bring to the boil.

6. Once boiled, reduce the heat to a simmer and add the chickpeas.

7. Cover the pot and cook for 15-20 minutes.

8. Once cooked, stir through the spinach and kale.

9. Serve either on it’s own or with some steamed brown rice or quinoa.

The loveliest meal filled with immunity boosting properties. Perfect for a cosy autumn evening

M + S xxx

Warm Moroccan Chicken Salad

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Ingredients (serves two for a main or three for an entree/light meal)

– One small eggplant

– Half an avocado

– One small zucchini (we used three tiny zucchini’s from our organic garden)

– Two small truss tomatoes

– Around four large leaves of kale

– Chicken breast (one or two depending on how large you want this meal to be)

– Two heaped tablespoons of greek yogurt

– Half a pomegranate

Homemade dukkah (click on link for recipe)

– Pine nuts

– A little bunch of Moroccan mint leaves

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Method

1.  Place a pot of water on the stove and bring to boil with some salt

2. Cut the chicken breast in small cubed chunks and place in water once it boils, leave chicken in for aprox  5-7 mins depending on the size of the pieces (test one piece to see whether it is still too pink inside)

3. Whilst the water is coming to a boil, wash all vegetables thoroughly and cut open the pomegranate – removing the seeds from one half only.

4. Slice the zucchini horizontally so that you have rectangular pieces around 3 cm’s long. Place zucchini under the grill with a drizzle of olive oil and pepper. Leave until it begins to brown at the edges. You could also add dried cumin before placing under the grill

5. Chargrilled eggplant: Use tongs to safely hold the eggplant on top of an open stove and keep rotating it above the flame until the skin starts to blister (be careful!). This will take some time but it will create a lovely, rich chargrilled effect.

6. Dice the tomatoes and avocado into small portions

7. PLace the kale leaves on the bottom of the plate and from here use your hands to mix all ingredients together thoroughly with a teaspoon of olive oil. Once all ingredients are on the plate, neatly place the pomegranate, dukkah and yoghurt on top.

8. Eat a moroccan feast

*If you wanted to create this into a heartier meal, try adding some couscous or freekeh. If you enjoy dates, they would also work nicely.

M + S xx