Category: Recipes

Cauliflower Pizza with Chick’n’Chives Sausage and Kale Pesto

Preparation time: 30 minutes
Cooking time: 10 minutes
Serves / Makes: approximately 1L of Liquid Mixture

Dietaries:

  • Vegan
  • Dairy Free
  • Gluten Free

Ingredients

  • 4 x Unrealco plant-based chicken and chive sausage, cut into 4-6 slices
  • 8-10 cherry tomatoes, halved
  • 200g packet Bio Cheese Pizza Shred

Kale Pesto 

  • ½ bunch (approx. 100g) kale, leaves removed from stems and stems discarded
  • 2 tablespoons lemon juice or water
  • 100ml Cockatoo Grove Organic olive oil, plus extra for serving
  • 50g dry roasted almonds, roughly chopped
  • 2 cloves garlic, peeled and crushed
  • 125g packet Bio Cheese Parmesano
  • ½ teaspoon Murray river salt

Cauliflower Base:

  • 1 teaspoon flax meal
  • 3 tablespoons water
  • 3 cups cauliflower florets
  • 1 tablespoon corn starch
  • 3 tablespoons nutritional yeast
  • 1 tablespoon dried oregano

Method

    1. For the cauliflower base, pre-heat oven to 200°C. Combine flax meal and water in a small bowl and leave for 5 minutes.
    2. Place cauliflower florets in a food processor and process until it resembles ‘rice’. Transfer to a bowl. Add the flax meal (flax egg) and remaining ingredients and mix to combine. Divide mixture in half, shape into a ball and press onto 2 baking paper lined oven trays to 1cm thick and 16-18cm in diameter.
    3. Bake for 20 minutes or until golden brown.
    4. Meanwhile prepare the pesto, place all ingredients in a food processor and process until smooth. 
    5. Remove bases from the oven and spread with 2-3 tablespoons of kale pesto. Top with sliced sausages and cherry tomato halves and sprinkle over cheese. 
    6. Bake for 15 minutes. Alternatively turn on the grill and when hot place under the hot grill, to grill for 3-5 minutes.
    7. To serve, place a spoonful of pesto in a bowl, add a good glug of olive oil and mix to combine. Drizzle a few spoonful’s over each pizza and cut into wedges. Finish with a side salad if desired.

    Note: Any remaining pesto can be placed in a storage container or zip lock bag and kept in the fridge for up to 1 week. Alternatively spoon it into a storage bag, flatten the bag and seal, make some indents in the pesto with the side of your hand to create a criss-cross pattern and freeze. The pattern will help you to ‘break off’ chunks of pesto and simply defrost to use.


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Spring Vegetable Risotto

Preparation time: 5 minutes
Cooking time: 20 minutes
Serves: 2-3

Dietaries

  • FODMAP Friendly
  • Low Lactose

Ingredients

  • Cockatoo Grove Australian Extra virgin olive oil
  • 1 cup Arborio risotto rice
  • 4 cups Fodmapped for you Chicken Stock
  • ½ cup blanched spinach, roughly chopped
  • ½ cup green beans, sliced into 1-2cm lengths
  • ½ cup broccolini florettes, sliced into 1-2cm lengths
  • ½ cup roughly chopped flat leaf parsley
  • ½ cup roughly chopped mint
  • Zest of half a lemon
  • Murray river salt 
  • Freshly cracked pepper
  • Handful freshly grated parmesan, plus extra for serving
  • 50g salted butter

Method

  1. Place a saucepan over a low heat, pour in 2 tablespoons of Cockatoo Olive oil and when hot add the rice. Toast for 5 minutes or until translucent.
  2. Pour the chicken stock into a second saucepan placed over a medium high heat and bring to a strong simmer. Add a cup of the hot stock into the pot and start stirring. Once the stock is absorbed add another cup and so on until the rice is al dente (to the tooth).
  3. Add the blanched spinach, green beans, broccolini, lemon zest, parmesan, butter and one final ladle of stock, a good pinch of salt and pepper and stir to combine. Pop a lid on the pot and allow it to sit for five minutes.
  4. Remove the lid and taste for seasoning. Stir in the herbs and enjoy right away with extra parmesan cheese as desired.

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Green Pork Curry with Wholegrain Rice and Broccolini

Preparation time: 10 minutes
Cooking time: 1 hour 40 minutes
Serves: 4

Dietaries:

  • FODMAP Friendly
  • Dairy/Lactose Free
  • Gluten Free

Ingredients

  • 1 tablespoon Cockatoo Grove Signature extra virgin olive oil
  • 800g St Bernard’s pork shoulder, cut into 3 cm cubes
  • 1 stalk lemongrass, bruised
  • 5 kaffir lime leaves, stripped from the vein
  • 2 cups Fodmapped for you chicken stock
  • 2 x 200g packet Fodmapped for you green curry simmer sauce
  • 1 bunch broccolini, cut into 3cm lengths
  • 200ml coconut milk
  • 1 packet Tilda wholegrain basmati rice, cooked as per pack instructions
    Handful of freshly picked coriander, roughly chopped and extra for garnish

Method

  1. Pre-heat oven to 190°C.
  2. Place a large deep, frying pan over a high heat. When very hot, pour in oil, followed by the pork. Cook for 8-10 minutes, stirring occasionally, until browned on all sides. You may need to do this in batches if your pan isn’t large.
  3. Add the bashed lemongrass and torn kaffier lime leaves and toss. Pour in chicken stock and green curry paste and stir to combine. Fit with a lid and bake for 90 minutes. 
  4. Remove from the oven and place over a medium low heat, add the broccolini and coconut milk and cook for 1-2 minutes or until the broccolini is cooked to your liking.
  5. Serve immediately spooned over steamed wholegrain basmati rice and finish with fresh coriander.

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Blueberry and Almond Fudge Popsicles

Preparation time: 30 minutes
Cooking time: 10 minutes
Serves / Makes: approximately 1L of Liquid Mixture

Dietaries:

  • Vegan
  • Dairy Free
  • Gluten Free

Ingredients

  • 2 black bananas
  • 500ml Vitasoy unsweetened almond milk
  • 1 tablespoon raw cacao powder
  • ½ cup Mayvers almond spread OR extra smooth peanut butter spread
  • 2 dates, pips removed, optional
  • 125g punnet Driscolls Blueberries

Method

  1. Place bananas, almond milk, cacao powder, almond spread and date, if using, in a food processor or blender and blend until mixture is very smooth.
  2. Divide blueberries between 6 x 150ml capacity popsicle moulds. Pour in milk mixture, filling to 5mm below the edge. Push the stick or wooden popsicle sticks into the moulds, leaving at least 5-6cm sticking out and freeze for a minimum of 4 hours or preferably overnight.
  3. To serve, remove for the freezer, leave to sit for a minute to slightly defrost or dip each mould into warm water for a few seconds, then pull popsicle from the mould and enjoy!

Made this recipe? Take a photo and tag #thehealthycooks @thehealthycookstv on Instagram!

Almond Crusted Prawns with Creamy Guacamole and Mango Salsa

 

Preparation time: 30 minutes
Cooking time: 10 minutes
Serves: 4

Ingredients

Guacamole

  • ¼ a large red onion, finely diced
  • 2 ripe avocados
  • 100g Bio Creamy cream cheese 
  • 1 long red chilli, deseeded and finely diced, optional
  • 1-2 tablespoons Cockatoo Grove Signature extra virgin olive oil
  • Juice and zest of 2 limes

Mango Salsa

  • 2 ripe mangoes
  • ¼ a large red onion, finely diced
  • ½ a capsicum, deseeded and finely diced
  • 1 jalapeno, thinly sliced
  • Juice and zest of one lime
  • ½ cup coriander leaves, roughly chopped
  • Murray river salt, to taste

Crusted Prawns

  • 12 Tropico prawns, peeled and deveined with tail intact
  • 4 eggs
  • ½ cup water
  • 2 cups of panko breadcrumbs
  • 1 cup of flaked almonds, roughly chopped
  • Vegetable oil, for deep frying
  • Coriander, for garnish

Method

  1. For the mango salsa, cut the mango down each side of the pip to remove the cheeks, then cut into the flesh of the cheeks in a 1cm dice. Then using a spoon, scoop the flesh from the skin, into a bowl. Add the remaining ingredients and toss to combine. Season with salt to taste and set aside.
  2. For the guacamole, place red onion in a small bowl, add avocados and mash using a fork. Mix in the remaining ingredients and set aside. 
  3. For the almond crusted prawns, crack eggs into a bowl, add water and whisk to combine.
  4. Place the panko breadcrumbs and almond flakes in a zip lock bag. 
  5. Coat each prawn in the egg mixture, then drop into the crumb mixture and toss to coat. Do this twice to get a good crust.
  6. Heat enough oil in a large saucepan to deep fry the prawns. When the oil is hot, approximately 170-180°C, gently lower half the prawns into the oil and fry for 2-3 minutes or until golden brown. Repeat with the remaining prawns. Don’t overcrowd the pan as it will reduce the heat in the oil.  Remove prawns from the oil using a slotted spoon and place them on a wire rack placed over a plate or tray. Season with salt to taste. 
  7. To serve, arrange the prawns in a large platter. Place the mango salsa in a separate serving bowl and the guacamole in another bowl. Garnish with coriander and a cheek of lime.

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Mixed Berry Smoothie Bowl with Peanut Butter Bark

Preparation time: 15 minutes plus freezing time

Serves: 2-3

Dietaries:

  • Vegan – choose a vegan dark chocolate for the bark or simply leave it off
  • Dairy Free
  • Gluten Free

Ingredients

Smoothie Bowl

  • 2 bananas, peeled and frozen
  • 1 punnet Driscolls strawberries, frozen
  • 1 punnet Driscols raspberries, frozen
  • 2 tablespoons Mayvers smooth peanut butter
  • ½ cup or 2-3 scoops frozen coconut yogurt
  • ½ – 1 cup Vitasoy Unsweetened Oat Milk 
  • 1 tablespoon Natural Evolution Gut Health Powder

Toppings

  • 1 banana, thinly sliced
  • 1 punnet Driscolls strawberries, sliced
  • 1 punnet Driscolls blueberries
  • 1 punnet Driscols blackberries
  • ½ – ¾ cup Table of Plenty Pro-Biotic Muesli

Peanut Butter Bark

  • 4 tablespoons Mayvers Skin on Smunchy Peanut Butter
  • 3 tablespoons coconut oil
  • Freeze dried raspberry, strawberry and banana pieces
  • Roughly chopped roasted peanuts
  • Puffed quinoa or amaranth
  • 20g melted vegan dark chocolate, optional, to drizzle

Method

  1. For the peanut butter bark, place peanut butter and coconut oil in a microwave safe bowl and microwave in 30 second bursts, stirring between each burst until melted and combined. Pour onto a baking paper lined tray, scatter over your choice of freeze-dried fruits, nuts and puffed quinoa and drizzle with chocolate. Pop in the freezer for 30 minutes or until frozen.
  2. For the smoothie, place all ingredients in a blender and blend until smooth. Add a little more milk if needed to reach the desired consistency. You want it to be thicker than a regular smoothie but a little thinner than a custard pudding. Pour into bowls.
  3. Decorate with bananas, berries and muesli as desired. Take the peanut butter bark from the fridge or freezer and break into shards. Finish your smoothie bowl with big shards of peanut butter bark and enjoy!

Made this recipe? Take a photo and tag #thehealthycooks @thehealthycookstv on Instagram!

Whole Roasted Cauliflower

Dietaries:

  • Vegan
  • Dairy Free
  • Gluten Free

Ingredients

  • 1 medium sized head of cauliflower
  • Generous pinch of Murray River Salt, to taste
  • 1 x 25g packet Table of Plenty, Paprika veggie roaster

Stuffing

  • 1 shallot
  • 3 garlic cloves
  • 1 cup cashews 
  • ½ cup Mayvers Extra Crunchy Peanut Butter
  • 1 teaspoon paprika
  • ½ teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • ½ teaspoon coriander seeds 
  • ½ teaspoon ground turmeric 
  • ¼ teaspoon ground ginger
  • ¼ cup Cockatoo Grove Organic Extra Virgin Olive Oil, plus extra for cooking

Method

  1. Preheat the oven to 180C.
  2. Remove any outer leaves from the cauliflower. Slice 2-3cm off the base so that it lays flat.
  3. For the stuffing, blend all the ingredients in a food processor into a thick paste, adding a little more olive oil to loosen if required.
  4. Spoon the stuffing into a piping bag fitted with a 1cm round nozzle (optional). Stuff the cauliflower with the stuffing mixture by fitting the nozzle of the piping bag into the crevices in the cauliflower and piping in the mixture. Place the whole cauliflower, flat side down, into a baking paper lined roasting pan.
  5. Liberally drizzle olive oil all over the cauliflower, scatter over a pinch of salt and sprinkle over the packet of paprika and all over, ensuring the cauliflower is nicely coated.
  6. Roast in the oven for 60-75 minutes until tender and cooked through. Test with a skewer and if there is little to no resistance and it goes through easily, it’s done.

Tip: Fit the piping bag into and over a glass or jar, this way you don’t need to hold the bag while you are trying to fill it and scoop the mixture out of the food processor bowl at the same time.

Tip: Any left-over stuffing can be frozen for up to 3 months. Alternatively, keep it in a jar in the fridge for up to 1 week.


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Spaghetti Alla Norma

Preparation Time: 15 Minutes
Cooking Time: 25 Minutes
Serves: 4-6

Dietaries

  • FODMAP friendly 
  • Dairy/Lactose Free
  • Vegan
  • Gluten Free

Ingredients

  • 2 tablespoons Cockatoo Grove Midnight extra virgin olive oil
  • 1 large eggplant, cut into 2cm cubes
  • 2 roma tomatoes, cut into large cubes
  • 2 x 375g packets Fodmapped For You Slow, Tomato Pasta Sauce, slow-roasted vegetable
  • ½ cup of kalamata olives, pitted
  • 2 long red chillies, deseeded and finely chopped
  • 1 packet Ceres Quinoa Penne Pasta
  • 1 small handful of basil leaves, roughly chopped
  • 1 small handful of parsley, roughly chopped
  • Murray River Salt, to taste
  • 125g packet Bio Cheese Parmesano, for serving

Method

  1. Heat olive oil in a large, deep frying pan over medium to high heat. Add the eggplant and tomatoes and cook 5 minutes, stirring occasionally. Stir in the tomato pasta sauce and cook for a 1-2 minutes. 
  2. Stir through the olives and chopped chilli, cover with a lid and reduce the heat to low, to simmer for 10-15 minutes or until the eggplant has cooked down and the sauce is thick and rich.
  3. In the meantime, cook the quinoa pasta according to packet instructions in well salted water. Drain and stir through the eggplant sauce. Add the fresh herbs and season with salt to taste.
  4. To serve, spoon into individual pasta bowls and garnish with a sprinkle of parmesan.

Made this recipe? Take a photo and tag #thehealthycooks @thehealthycookstv on Instagram!

Loaded Meatless Rissole Bowl

 

Preparation time: 15 minutes
Cooking time: 12 minutes
Serves: 4

Dietaries

  • Vegan
  • Gluten Free
  • Dairy Free

Ingredients

  • Cockatoo Grove Midnight extra-virgin olive oil 
  • 420g packet Unreal co rissoles
  • 12 coz lettuce leaves, washed 
  • 200g Ceres sauerkraut
  • 12 cherry tomatoes, halved
  • 200g bio cheese creamy feta, crumbled
  • 1 large avocado, peeled and quartered
  • Small handful of freshly picked mint, roughly chopped
  • 1 tablespoon hemp seeds
  • 1 tablespoon pepitas

Dressing

  • ½ tablespoon Dijon mustard
  • 1 lemon, juiced
  • Generous pinch Murray River Salt
  • 3 tablespoons Cockatoo Grove Midnight extra-virgin olive oil

Method

  1. Heat a pan large enough to hold all the rissoles comfortably over a medium to high heat. Once hot, add a drizzle of oil, then the rissoles and cook for 10-12 minutes, turning half way through. 
  2. While the rissoles are cooking, prepare your salad. Arrange 2-3 coz lettuce leaves in 2 serving bowls, add half the sauerkraut, halved cherry tomatoes and feta to each. Take half an avocado, thinly slice lengthways and press gently to fan. Add to the salad bowl and repeat with the other half.
  3. For the dressing, place Dijon mustard, lemon juice, a good pinch salt and olive oil in a jar, fit with a lid and shake to combine. 
  4. To finish rissoles, turn off the heat and scatter over chopped mint, tossing to combine. Add 2 to each salad bowl.
  5. Scatter hemp seeds and pepitas over the salads, drizzle with dressing and finish with cracked black pepper if desired.

Made this recipe? Take a photo and tag #thehealthycooks @thehealthycookstv on Instagram!

Raw Almond Butter Fingers

Preparation time: 20 minutes
Serves / Makes: 18-20 Pieces

Dietaries

  • Gluten Free
  • Dairy free
  • Vegan – Note: use a vegan dark chocolate or Lindt 85% and above

 

Ingredients

  • 10 dates, pips removed
  • 1 cup quinoa flakes
  • ¾ cup Mayver’s Almond Spread
  • ½ cup raw almonds, plus a few extra for garnish
  • ½ teaspoon vanilla powder OR vanilla paste
  • 2 tablespoons Natural Evolution Green Banana Resistance Starch 
  • 2-3 tablespoons water
  • 100g Lindt 70% cocoa dark chocolate, broken into chunks
  • 1 teaspoon coconut oil or almond oil

Method

  1. Place dates, quinoa flakes, almonds, vanilla, almond spread and Natural Evolution Green Banana Resistance Starch in the bowl of a food processor and process until the mixture comes together. Add a water, a tablespoon at a time, if required. Continue to process until mixture forms a thick paste.
  2. Take 35g portions of mixture, shape into fingers and arrange on a baking paper lined oven tray.
  3. Place chocolate and coconut oil in a microwave safe jug and microwave for 60-90 seconds or until the chocolate is just melted. Stir well to combine. Drizzle over almond fingers and sprinkle with finely chopped almonds. Place in the fridge for 30 minutes to set.
  4. Store in an air tight container in the fridge for up to 1 week and snack as desired.

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