Zucchini Pasta with Crispy Bacon & Sundried Tomato Pesto...

If your after something rich and full of flavor, here you are. I loved this. Was just what I needed to kill my cheese missing blues.

 

Ingredients...

Pesto:

1/2 cup sun dried tomatoes 

1/2 cup raw cashew nuts

2 lg cloves of raw garlic

1 sml handful of curly parsley

juice of 1 lemon

3/4 cup water

1/2 tsp celtic sea salt

1 tsp groung black pepper

Pasta and Ingredients:

200gm cherry tomatoes (halved)

1/4 cup olives (of your choice I used kalamata)

4 rashes of bacon (diced)

1 cup baby spinach

1 sml red onion (diced)

3 lg zucchini (ribbon-ed with a veggie peeler)

1 tsp ground black pepper

 

 1. Some of pesto ingredients...

 2. Place all pesto ingredients in a blender or food processor and blitz. Will look like above when finished. Set aside.

 3. Pasta ingredients (plus finished pesto).

 4. Pasta Ingredients Prepped.

 5. In a medium deep pan saute your bacon and onions at med/high heat until crispy.  

 6. Once bacon and onions are crispy add your cherry tomato's, bacon and cracked black pepper. Saute slightly.

7. Add the remaining ingredients and remove from heat. With tongs, fold your pasta again and again until the heat that is left in the pan has wilted your spinach and just cooked your pasta (zucchini ribbons). Now EAT.

Yum.

This is sooo simple, packed full of fresh flavors and ready in about 15 minutes!

ENJOY

 

Thai Fish Cakes With Salad Greens, Radishes and Lime...

I know this is my recipe, and I know this isn't very modest but MAN these were SENSATIONAL! 

Ingredients...

(served 2)

300gm Barramundi (If I was in New Zealand I'd use snapper, sorry aussie but your fish... doesn't cut it)

1 tbsp fresh grated ginger

3 lg cloves minced garlic

2 sprigs of fresh coriander (stems and all)

1/2 a red chilli

1 tbsp fresh lemon grass

1 tsp ground coriander

1 egg

juice of one lime

1 tbsp olive oil

1/2 tsp celtic sea salt

1/2 tsp ground black pepper

 1. Ingredients.

 2. De-skin your fish using a filleting knife. Follow by cutting your fish into large chunks.

 3. Place all ingredients in a food processor, and blitz!

 4. Should look like this muck above when done.

 5. Oil a flat pan and bring it to medium to high heat. Spoon your fish cakes out once hot.

 6. Once you've flipped them flatten slightly with your spatula (to ensure they cook fast with out drying out). Once they are golden they should be ready for eating.

I served my fish cakes with a simple salad of kale, spinach, cherry tomato's, radishes, and sunflower sprouts. I know my salad wasn't very Thai but I felt like keeping it simple. I dressed it with lemon juice and olive oil!  

Simple yet Stunning

Just the Way I Like It

ENJOY

 

 

Wild Blueberry & Apple Tart...

 

Warm Wild Blueberry and Apple Tart.

Nothing better than a warm tart on a cool night!

 

Ingredients...

Pre-Heat Oven to 180c

 

Crust:

1 cup Raw pecan

10 Dried dates

1 egg

Filling:

1/4 cup dried wild Blueberrys

1/4 sup Apple juice concentrate

1 tsp Cinnamon 

2 grated Granny smith apples (skins and all)

1/3 cup Ground almond

2 tbsp flaked almonds (to top tart)

1 8inch pie/tart tin

 1. Place crust ingredients in a blender or food processor and blitz.

 

2. Grease your tin and press your now ready crust mix out.

 3. Filling ingredients.

 4. Filling ingredients all prepped and mixed in a bowl.

 5. Add your filling to your tart shell.

6. Top your tart with your flaked almonds and bake at 180c for around 20-25 mnutes or until golden.

So quick and easy. I think this took me 5 minutes to get ready and the rest was in the baking time!

ENJOY!

 

Raw Beetroot Salad...

We love this salad! 

I was making this years back before I became "paleo". A great way to get some raw veggies on the table. Plus its beautiful to look at!

Ingredients...

1/4 cup apple cider vinegar

1/4 cup home made egg mayo or aioli

1 tbsp Dijon mustard

1 tbsp flax seed oil

2 medium carrots (cut into half moons)

1 small red onion (sliced  thin)

1 cup of cherry tomato's (halved)  

1 bunch of parley (chopped)

1 small red capsicum (Julianne)   

2 medium raw beetroot (Julianne) 

Salt and cracked Black pepper to tastes

 

 

 

 

1. Ingredients.

 

 2. Julianne your beetroots raw.

 3. All veggies prepped. In a Large Salad bowl.

4. Add Mayo, Dijon, Apple cider vinegar, and Flax oil to your salad and mix. Salt and pepper to your liking.

There you have it! 

Beautiful to look at, crunchy in your mouth, and should please most. 

ENJOY