Tag: #vegetarian

Salads

Broccoli Salad

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  • 1/2 broccoli (approx.) sliced into sticks and sautéed in coconut oil.
  • 1-2 spring onions sliced
  • 1-2 tablespoons fresh mint leaves chopped
  • 1 tablespoon pepita seeds
  • 1 tablespoon hemp seeds (or swap seeds for sunflower or sesame seeds or pine nuts)
  • 1 tablespoon fresh lemon juice
  • A drizzle of olive oil
  • 1 pinch salt

Mix in a bowl while broccoli is still warm. Serve cold or warm.

This is so yummy with fish.
Enjoy….. 

Salads

Beetroot Salad

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  • 1 carrot grated
  • 1-2 beetroot’s grated (depending on size)
  • 1 apple grated
  • 2 spring onions sliced
  • 2 sprigs mint (or coriander) chopped
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons cold pressed extra virgin olive oil
  • 1 pinch Himalayan pink lake salt

Mix all ingredients and sit at room temperature for at least 30 mins to allow the flavours to develop.

I like to serve on a bed of salad greens and my fav grass fed meat – lamb chops – makes it an all round great Aussie feast.

Beetroot SaladDownload
Condiments

Avocado Oil Mayonaise

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  • 3 Egg yolks (from pasture raised chickens)
  • 1 tablespoon Raw Apple Cider Vinegar
  • ½ teaspoon of Turmeric Powder or Mustard Powder
  • ½ teaspoon Himalayan Pink Lake Salt
  • 250 mls Cold Pressed Avocado Oil
  • 1 Probiotic Supplement (fermenting option – I use ‘Kefiran’)

Whisk together the egg yolks, apple cider vinegar, turmeric/mustard powder and salt in a bowl. Very slowly pour in avocado oil as a thin stream while whisking continuously until thick. Store in the fridge and use within 5 days.

To ferment – once mayonnaise is thick, sprinkle contents of probiotic supplement and stir through thoroughly. Place mayonnaise in a jar and cover with a lid and let it stand on the bench for 7 hours. Fermented mayonnaise will keep in the fridge for up to 2 weeks – if it lasts that long!

I’m not keen on the flavour of mayonnaise made with olive oil or macadamia oil and vegetable oils are not natural oils (I recommend you avoid them like the plague). I love the flavour of avocado oil mayonnaise and it goes really well with eggs, meat (especially seafood and chicken) and great in coleslaw and salads. My husband, very affectionately, calls it green goop!
Store bought salad dressings are usually made with unnatural vegetable oils, sugar and other suspect additives – not a nourishing food at all!

Avocado MayonnaiseDownload