Kale Juice and Beetroot Juice

Juicing is so delicious and so good for you. We highly recommend Horum Slow Juicers. They are quiet, easy to clean and slowly squeeze fruit and vegetables meaning no oxidation or damage to the food cells. Compared to traditional centrifugal juicing, squeezing means up to four times the enzymes and six times the vitamins are…

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Kapiti Tuteremoana Cheddar Spinach Pasta Bake

Recipe: Fonterra Culinary Olympic Team 2016 You will need a little melted butter and about two tablespoons of dry breadcrumbs to coat the ovenproof dish. Serves 4 100g pasta, such as dried penne 250g spinach, any tough stalks removed 300ml Anchor full cream milk 1 bay leaf 1 slice onion 50g Anchor butter 50g plain flour…

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Kapow Bao

Recipe: Whizz Bang Bao | Images: Ashlee DeCaires Hot and Sour Eggplant 200ml tamarind puree 475ml sunflower, rice bran or coconut oil (to fry eggplant) 2 large eggplant cut into large dice 8 cloves garlic, crushed 4cm piece ginger, peeled and roughly chopped 2 large onions, sliced 2 red chillies, de-seeded and sliced 10g fresh…

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Kelly’s Herby Barley Salad

Recipe & Images: Alison’s Pantry  Serves 4 as a main and 6 as a side dish Everyone needs a salad like this in their repertoire. This hardworking dish is great for dinner, lovely as a packed lunch and if stored properly in the fridge, will last a couple of days. The dish is vegan as…

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Keto Courgette & Herb Waffle

Recipe: Henry and Ted, Papamoa | Photography: Brydie Thompson Waffles 250g courgettes (2–3 medium courgettes) 30g fresh parsley, roughly chopped 15g fresh mint, roughly chopped 1 egg 225g almond meal (or almond flour) 100g Parmesan cheese (shredded or shaved) large pinch of cracked black pepper Beetroot, Cherry Tomato and Rocket Salad 1 beetroot, peeled and…

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Kumara, Carrot and Horopito Salad

Recipe and Images: 5+ A Day Serves: 2 mains or 4-6 sides 3 medium kūmara, chopped into bite-sized pieces ½ large carrot, cut into thick chunks 60g fresh spinach ½ red onion, sliced chunky 1/3 cup sunflower seeds 4 sundried tomato strips, finely chopped ½ teaspoon chia seeds drizzle olive oil salt and pepper to…

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Kushari

This recipe is an extract from Rowan Bishops sixth book “Vital” A tantalising combination of textures and flavours, this baked rice and lentil dish is an ideal dish for guests as everything can be prepared ahead of time. Serves 6–8 | The rice/lentil component freezes well 1/3 cup raisins or currants ¼ cup fresh or…

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Leek & 3 Cheese Stuffed Potatoes

    Gluten Free, Vegetarian 4 large potatoes 1 leek 1 garlic clove ½ cup grated cheddar 100g feta ¼ cup grated Parmesan salt & pepper oil Scrub the potatoes and place on a baking tray. Prick them a couple of times and drizzle with a little oil. Bake in the oven for approximately 1…

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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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