Dhal

What you need:

2 tbsp garlic infused olive oil

2 tbsp finely chopped spring onion (green part only)

Knob of fresh ginger, finely grated

2 tsp cumin

2 tsp turmeric

1 tsp ground coriander

1 tsp garam masala

1 tsp chilli flakes, optional

2 Tbsp of water

1 can of lentils, drained and rinsed

1 can tomatoes

1 can coconut milk

What to do: 

1. In a large pot on a medium heat, fry the spring onion and ginger in olive oil until soft. 
2. Add in all spices and water and fry for a minute until it forms a paste
3. Add lentils, tomatoes and coconut milk and gently stir all together
4. Reduce heat to a simmer and cook for 25-30 minutes
5. Serve with brown rice, coriander and a dollop of yoghurt

Like this recipe? Why not try my Sweet potato and Lentil Curry - find the recipe here

Lime Curd

What you need:

1 Tablespoon finely grated lime zest 

3 eggs

1/4 cup rice malt syrup

½ cup lime juice

5 Tablespoons coconut oil, chopped into  small pieces if in solid state

What to do

1. In a heavy based pot, whisk eggs, rice malt syrup and zest.
2. Set over a low to medium heat and whisk until mixture has thickened slightly
3. Stir in lemon juice and coconut oil
4. Cook until mixture has become very thick and pale, stirring with wooden spoon whilst cooking
5. Pour into a sterilised jar, allow to cool, seal and store in fridge for up to two weeks

Auckland Brunchn': Seabreeze Cafe

Enjoyed brunch at my sisters current favourite Auckland spot - Seabreeze Cafe. A super cute corner cafe located in Westmere.

The coffee is delicious and they offer lots of gluten and dairy free options which are all marked clearly on the menu.

I ordered poached eggs on gluten free toast (remember to ask without butter on the toast if you don't eat dairy) with a side of tea smoked salmon and oven roasted tomatoes. It was delicious!! Grainy bread which I love! and the salmon was smoked to perfection.

I will definitely be visiting again. 

Kale Pesto Pasta

What you need:

Pasta:

160g Ceres Organic Sorghum Spaghetti

Kale Pesto:

2 cups kale, stalks removed

2 tbsp chopped spring onion, green part only

1/4 cup almonds

Juice of 1 lemon

2 tbsp garlic infused oil

2 tbsp nutritional yeast

2-3 tbsp of water

What to do:

1. Bring a large pot of water to boil, add salt and pasta. Simmer for 12-15mins until al dente, stir occasionally. 

2. While the pasta is cooking, prep the pesto

3. Combine all pesto ingredients in a food processor and blend until it has reached desired consistency.

4. Drain pasta and mix through desired amount of pesto

ENJOY!

Blueberry and Lemon Loaf

What you need:

1 1/2 c gluten free flour blend*
3/4 c Ceres Organic almond meal
1/4 c Ceres Organic coconut sugar
2 tsp baking powder
Pinch of salt
2 lemons, zest and 1/3 c juice
1/4 c Ceres Organic coconut oil, melted
1/4 c Ceres Organic pure maple syrup
1 tsp vanilla extract
2 eggs
1 1/2 c blueberries
1 tbsp gluten free flour (for blueberry dusting)

Topping:

• 2-3 tbsp sliced almonds (optional)
• 2 tbsp lemon juice
• 2 tbsp Ceres Organic maple syrup

What to do:

Preheat oven to 170°c
Sift the flour, almond meal, baking powder and salt into a large bowl and add coconut sugar. In a separate bowl combine first measure of lemon juice, coconut oil, maple syrup, vanilla and eggs and whisk together well
Dust the blueberries with 1 tbsp flour and stir
Add wet ingredients to dry ingredients and mix well
Gently fold in the blueberries and pour mixture into loaf tin
Sprinkle with almonds
Place in the oven for an hour or until a skewer comes out clean
Mix together Topping lemon juice and maple syrup
Remove from oven and pour lemon drizzle over the loaf
Allow to cool in the tin for 15 minutes
Remove loaf from tin and cool on wire rack before cutting

*Gluten free flour blend

Makes 4 cups

1. 1 1/2 c Ceres Organic white rice flour
2. 3/4 c Ceres Organic brown rice flour 3/4 c Ceres Organic tapioca flour
3. 3/4 c Ceres Organic corn starch
4. 3 tbsp Ceres Organic potato starch
5. 1 tbsp Ceres Organic guar gum

Find all your Ceres Organic baking essentials here

Pâté

I love pate but store bought varieties are usually made with butter and more often than not have garlic and onion.

It’s also a great way to get a good dose of iron. 

Try my dairy free pate made without garlic and onion - taste tested and approved by my sister (who has crazy sensitive taste buds and does not have any food allergies)

What you need:

500g of organic chicken livers

4 tbsp of rice bran oil

4 garlic gloves, peeled

2 tbsp sage leaves

2 tsp thyme leaves

2 tbsp anchovy oil or 2 anchovies

1/2 tsp salt

3/4 tsp pepper

1/4 tsp grated nutmeg

1-2 tbsp port (optional)

2 tbsp of rice bran oil for blending, add extra if mixture too dry

What to do:

In a frypan saute whole garlic cloves and oil for a few minutes before removing garlic.

Cut chicken liver into 2cm pieces, and place in pan. Brown chicken livers for a few minutes, do in batches to make sure cooked evenly

Combine chicken livers and remaining ingredients in a large bowl and with a whiz stick blend until smooth 

Store in a sterilised glass jar, making sure you pack it with no gaps. Poor a tiny bit of olive oil to seal and secure with lid before putting in fridge

Will last 5 days in the fridge or alternatively freeze little batches so you can remove and thaw from freezer when a craving hits.