Baked Pumpkin, Leek and Lemon Risotto

Food Styling: Charley Chop Chop Photography Shannon Schnittker Recipe extract: Charley Chop Chop Shares Her Culinary Magic  1 leek, chopped grated zest of 1 lemon 350g chopped pumpkin 1 cup arborio rice 2½ cups vegetable stock 60g butter ½ cup grated parmesan 1 cup frozen peas cracked black pepper and salt to taste Pre-heat your oven…

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Hearty Winter Soup

Recipe: Two Birds Eatery | Photography: Leah Hoskin 2 tbsp extra virgin olive oil 1 tbsp garlic, finely diced 1 tbsp ginger, finely diced 1 jalapeño, finely diced and destemmed (optional) 1 yellow onion, diced 1 large sweet potato, peeled and chopped ½ head cauliflower, stems removed and chopped 1 can (400ml) coconut milk 800ml…

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Roasted Vege Buddha Bowl with Turmeric Lemon Tahini Dressing

Recipe extract from My Green Kitchen | by Neena Truscott & Belinda MacDonald Photography | Belle Photography/Neil Gussey Published | by Bateman Freekeh (pronounced free-kah) is an ancient wheat grain that is low in fat and high in protein and fibre. It’s an amazing chewy grain with a distinct flavour that’s earthy, nutty, and slightly smoky. ‘Buddha…

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Mex Bowl with Coconut Avocado Mousse

Recipe Extract: The Raw Kitchen by Olivia Scott, Beatnik Publishing, RRP $59.99, beatnikshop.com Serves 4 1 cauliflower 1 broccoli 1 red capsicum, finely chopped 12 cherry tomatoes, diced ¾ cup corn kernels ⅓ cup diced red onion ½ cup roughly chopped coriander leaves 1 tsp Himalayan sea salt 1 tsp freshly ground black pepper Dressing…

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Leek & Ricotta Cannelloni

Recipe and photography: Vicki Ravlich-Horan extra virgin olive oil 2 leeks 2 cloves garlic, finely chopped 500g ricotta 2 cups grated pumpkin (approx. 250g) 3-4 cups baby spinach ¼ cup grated Parmesan 50g butter 1 tbsp flour 1 cup vegetable stock Trim the ends off the leeks.  From the white end cut each leek so…

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Balsamic-Glazed Pumpkin, Date and Halloumi Quinoa Salad

Recipe extract: Nadia Lim’s cookbook Let’s Eat, available in book stores from 7th September One of my favourite vegetarian meals — hearty and filling enough to have as a meal on its own, but it would also make a fantastic extra-special side. Serves 4 or 6 as a side salad | Gluten Free ROAST PUMPKIN 500g…

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Zingy Springy Spelt Salad

Recipe: Rachel Hart | Photography: Ashlee DeCaires Serves 4 ¾ cup spelt berries 4–5 kumara 6 carrots 1 head broccoli 2 tbsp olive oil salt pepper 4 handfuls mesclun (or other leafy greens) 1 orange 4 tbsp olive oil 2 tbsp apple cider vinegar 1 tsp honey 1 thumb size knob of fresh ginger 1…

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Asparagus and Feta Risotto

Recipe extract: Source New Zealand, available from all good bookshops nationwide and online here. Serves 4-6 250g asparagus 5 cups vegetable stock 2 tbsp olive oil 1 small onion, finely diced 1 clove garlic, finely diced or crushed 2 cups risotto rice 1 cup kalamata olives 200g feta 1 knob butter zest from 1 lemon…

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Cauliflower Couscous Salad

Recipe extract: The Fearless Kitchen, Vanessa Baxter | Photography: Todd Eyre Vegan | Dairy Free | Gluten Free 1 head cauliflower 1 red capsicum, diced 1 yellow capsicum, diced 1 cucumber, diced 2/3 cup cashews, toasted and roughly chopped 2 spring onions, chopped on the diagonal 1 large handful of fresh mint leaves 1 large handful of coriander…

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Sprouted Green Lentils, Broccoli, Lime and Mint

Image by Brydie Thompson This beautiful salad is from Wild One in Mount Maunganui.  Keto friendly this healthy salad is also gluten free and vegan. Serves 6 3 cups green lentils, sprouted (see method) 1 head broccoli, roughly chopped, including stalks 2 cups baby spinach, kale, or other greens (whichever you prefer) 2 cups mung bean…

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