Roast red onion and garlic salad with Brazil parsley pesto and feta

The little onions and garlic are roasted until they are caramelised which brings out their natural sweetness, team this with a few roasted olives, the nutty, oily pesto and a sprinkle of feta and you have a delicious salad which is great on its own or as a side dish.Ingredients. 50 gms of feta, any…

Roast Carrots with feta, pumpkin seed pesto and pomegranate

Baby roasted garden carrots paired with pumpkin seed pesto and feta is a delicious combination and makes a very pretty lunch. Here I am using a firm ewes milk feta, but most sorts will work fine as long as it is not too soft.¬† Ingredients. a bunch of young carrots. 75ml of good olive oil….

Asparagus with tzatziki

It’s asparagus season at the moment in New Zealand and I love asparagus, its high in fibre, vitamins A,C and E and many trace minerals such as selenium, plus of course it is absolutely delicious. We enjoy asparagus in many different ways but this is one of my favourites, grilled with piles of garlicky tzatziki….

Calendula and herb dressing

Calendula is well known for its healing qualities it is anti-inflammatory, ¬†anti-bacterial and it contains antioxidants in the form of flavonoids and carotenoids which convert to vitamin A, important for vision and healthy skin. So if like me you find you have an abundance of flowers you can make this yummy, healing, herby, green dressing,…

Stir fried cauliflower rice

I used the last of my cauliflower from the garden for this vegetarian stir fry. This is perfect for low carb high fat eating without meat, people often think that to be low carb you have to eat a lot of meat, it’s simply not true, I eat mostly vegetables with some meat and some…

Sprouted lentil croquettes

These little croquettes are made with sprouted lentils, the sprouting process reduces the carbohydrate and starch content of lentil and also makes them more digestible.¬†Ingredients. 2 1/2 cups of sprouted lentils, made with 1 cup of whole lentils. 1/4 cup flax seeds. 1 heaped tablespoon of tahini. 1 tablespoon fennel seeds. 1 large or 2…

Broccolissimo

Broccoli is so abundant at this time of year and I love using the whole of the broccoli. Here we have broccoli three different ways, lightly steaming the delicious stem that many people discard, turning the middle branch bits into grain free vegetarian burgers and roasting the florets with pine nuts.Ingredients. 2 large heads of…

Parsnip and Beetroot chips

Crunchy and salty these crisps are excellent for garnish on top of salads or soups or just to munch on. Here I am using parsnips and beetroot but you could also use carrots or kumara. 3 or 4 medium of each will do enough to fill two oven trays for each vegetable. Peel the beets,…

Beety McBeetface Soup

This glorious soup is so pretty, the colour so intense that it’s hard to think of it as food but it is packed full of nutritional goodness and has a deep and complex yummyness that is totally delicious. The toasted fragrant fennel seeds and the bouncy orange zest perfectly compliment the sweet earthy beetroot. As…

Mushroom cauliflower rice risotto

Using cauliflower rice instead of actual rice is a win win in this recipe. Not only do you get a low carb version with the added nutritional benefits of eating cauliflower instead of rice, it is also much quicker to cook than the traditional sort of risotto. Ingredients. 500gms of mushrooms, any sort will be…