Recipes

Buckwheat & Roast Veggie Salad

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GF, Vegetarian, DF (remove feta)

Serves 4

Prep time 15 minuets 

Total Time 1 hour

Ingredients

1 cup Raw Buckwheat groats

Water or chicken/veggie stock  3 cups

1 large Beetroot

2 medium Kumara

1/4 pumpkin

Feta

3 cups of Rocket, kale or baby spinach

1/2 red onion sliced

2 spring onions sliced

handful of fresh mint & parsley

handful of raw nuts to finish- I always use almonds & walnuts

Salt & pepper

1 tsp Coconut oil

Juice & Zest of 1 lemon

2 Tbsp olive oil

Directions

  1. Cut root veggies into cubes, drizzle with coconut oil & season with Salt & pepper. Roast at 180 degrees for 45 minutes. (times and temperature may vary depending on your oven) and let cool
  2. Bring 3 cups of water or stock to the boil and add 1 cup of buckwheat. leave to boil for 10- 15 minutes. Then drain and let cool
  3. To dress, mix lemon juice, zest and Olive oil and fresh herbs together and season with salt & pepper
  4. In a bowl toss rocket/spinach, onions, buckwheat, roast veggies and above dressing together.
  5. Top with crumbled feta and nuts

Enjoy!

Hints & tips – to speed up your roast veggies, semi boil with hot water and salt for 5 minutes before roasting.

Spaghetti Bolognese with Zucchini spaghetti

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GF,  DF (remove feta)

Serves 4

Prep time 15 minuets 

Total Time 30 minutes

Ingredients

3 large Zucchini – grated or cut into thin noodle like strips watch here 

500g minced beef 

2 garlic cloves

1 onion diced

1 capsicum (mix up your colours)

2 carrots peeled and thinly sliced or grated 

Feta

1 cup of Rocket, kale or baby spinach

1 can chopped tomatoes

2 tomatoes chopped

handful of fresh basil, thyme, oregano & parsley or 1/2 tsp of each if using dried herbs 

2 Tbs red wine vinegar or red wine 

Salt & pepper

1 tsp Coconut oil

Directions

  1. Soften onion and garlic with coconut oil in a pan for a few minutes
  2. add fresh herbs and mix well
  3. add mince until browned
  4. add carrots, capsicum, leafy greens, tomatoes and red wine vinegar 
  5. simmer until mince is cooked through and sauce starts to thicken 
  6. season with Salt & Pepper
  7. in a seperate pan bring 1/4 cup of water to the boil and add Zucchini noodles. These will only need about 1 minute.
  8. Drain and serve with crumbled feta

Enjoy!

Hints & tips – I always try and use fresh produce however if substituting fresh herbs for dried herbs then remember to not use as much as dried herbs have a more powerful flavour.  follow the rule of needing 3x more fresh herbs than dry.