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,…
Category: vegetarian
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…
Carrot pudding
Carrots work so well as a pudding, their natural sweetness means no need for sugar. Delicious paired with spicy whole cinnamon and grated nutmeg, serve with cream or coconut yoghurt. Ingredients. 4 large carrots. 2 tablespoons coconut oil. 3 large eggs or 4 small. two sticks of cinnamon. 1/2 grated nutmeg. 1/2 teaspoon salt. stevia,…
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…
Roast pumpkin and crispy beef salad with tahini dressing
This salad is packed with filling pumpkin, fresh green salad leaves, crispy beef and topped with a creamy tahini dressing. Served warm it is a fantastic hearty winter salad. ingredients. 500gms prime beef mince. 4 cups chopped pumpkin. 2 small red peppers. 1 orange. 1 tablespoon fennel seeds. 2 tablespoons pumpkin seeds. large bunch…
ALEX'S KITCHEN WONDERLAND 