Kale and Pumpkin Fritters

Ingredients 

1 cup of finely chopped kale

1 cup of cubed pumpkin

1 corn cob

2 spring onion stems chopped

2 tbsp of finely chopped coriander 

1 clove of fresh garlic

1 tbsp of fresh ginger

1 tsp of fresh chilli

1 tbsp of sesame oil

2 eggs(vegan option-1 tbsp of chia seeds mixed with 3 tbsp of hot water).

1/2 a cup of panko crumbs

Coconut oil to cook

Himalayan salt and black pepper

1/2 a Lime



Instructions 

Place pumpkin in 180 degree oven for 15-20 minutes.

Add chopped kale, onion, garlic, ginger, chilli and corn into a bowl. Add eggs, panko crumbs, sesame oil and salt/pepper.

Mash pumpkin and add to bowl, mix well.

Add coconut oil to pan. 

Roll mixture into palm size balls and flatten..(makes about 6 fritters).

Add to pan and lightly fry until slightly brown..

Place fritters onto a oven proof tray and place into oven for 5-10 minutes.

These little gems can be eaten hot or cold..Drizzle with lime and garnish with chilli and coriander. ENJOY

Chai Pumpkin Pudding

Hi chai lovers, spice it up with this delish pudding. Just to remember we want to activate those little seeds of goodness. Only add enough water to cover chia seeds. Store in a cool place for 24 hrs.

Ingredients

1 cup of cubed pumpkin

1 -2 tbsp chai

1 cup of almond milk( pure harvest activated)

2 tbsp of chia seeds

4-5 pitted dates

4-5 pistachio nuts (optional)

1 tsp of raw honey

Instruction

Add pumpkin to boiling water and cook for 5 minutes, then place in an 180 degree oven for 5-8 minutes. set aside to cool

Add chai to half the cup of the almond milk in a saucepan, brew on low for 5- 8 minutes, stir continously. Strain and set aside to cool.

Add the other half of the almond milk to chia seeds and mix well, place in the fridge in a jar or serving bowl for about 10 minutes.

Blend pumpkin, dates, chai tea and honey until smooth.

Lay pumpkin mixture on top of chia seeds. place back in the frige until ready to eat. Crush pistachio nuts with the back of a spoon and sprinkle on top.

Kale Chips/Seasoning

Ingredients

1/2 a bunch of kale

2 tbsp of sesame seed oil

1 tbsp of coconut oil

1 tbsp of sesame seeds

2 tbsp of crushed almonds

Himalayan salt & black Pepper

2 tbsp of chopped Coriander or dill

1/2 a Lemon

1 tsp of fresh chilli

1 tbsp of chopped shallots

Method

Preheat oven to 160 degrees.

Rinse kale, shake off excess water and pull apart into chip size pieces. Lay flat on a large oven proof tray.

Mix sesame and coconut oil into a bowl and drizzle over kale.

Mix chopped herbs, salt, pepper, chilli, shallots, sesame seeds and almonds into a bowl and sprinkle over kale.

Squeeze lemon all over and place in the oven for 10-15 minutes, check after 10 to see how they are going as every oven is different.

Cook for 5 minutes longer and crush up into a seasoning to add to salads, vegetables or cooked salmon. Enjoy!!

Mika's brekky ratatouille

Ok, so this brekky dish is probably not the best option if you are in a hurry. So instead make it on the weekend or for lunch or dinner. This really is a great way to start the day with a big hit of yummy veggies!

Feeds 2

10 min prep

20 mins to cook

Ingredients

1/2 cup of broccoli

2 x asparagus spears

1 cup of kale

1 cup of spinach

1/2 capscium

3 portella mushrooms

1/2 a cup of pumpkin

10 cherry tomatoes

1/2 a cup of eggplant

1/2 a cup of zucchini

1/2 a bunch of fresh basil

6 green beans

1 whole garlic b

1/2 a Lemon

3 tbsp of olive oil

1 tsp of fresh chill

Salt/pepper to taste

2 eggs (optional)

1 tbsp of apple cider ( for poached eggs).

1/2 a cup of pinenuts

2 slices of wholemeal sourdough bread (optional)

Method

Set oven for 180. Rinse vegetables well and chop eggplant, zucchini, pumpkin and aspargus into approx 1 cm pieces. Leave mushrooms, capscium and tomatoes whole. Place on a oven proof tray with whole garlic bulb..drizzle with olive oil and salt/pepper. Bake for 15 minutes check after 10 as you may need lower the temperature. Remove vegetables fom oven. Remove the skin from capscium and chop both capscium and mushrooms. Squeeze garlic out of skin and set aside all the roast vegetables.

If you are adding eggs, prepare the water on stove bring to boil then add apple cider and bring to a simmer.

In a pan lightly roast pinenuts until golden. Add chopped spinach, kale and green beans and squeezed lemon. Lower the stove temperature and add roast vegetables. Add garlic, chopped basil, chilli and bring to a simmer.

Add eggs the water for 3-5 minutes..

Serve your ratatouille and eggs with a slice of yummy sourdough toast..Happy munching!

Quinoa and Brown Rice Mediterranean Balls

Ingredients

1 cup of brown rice

1/2 cup of mixed quinoa

1 roma tomato

1/2 spanish onion

1/2 a block of haloumi

1 cup of panko crumb

2 cloves of garlic

5 basil leaves

Pepper to taste

1/2 a lemon

5 black olives

Method

Preheat oven to 180 degrees.

Boil rice for 5 minutes, simmer and add quinoa cook for a further 10 minutes..drain and set aside.

finely chop tomato, onion, garlic, olives and basil and add to a bowl. Add cooled rice, quinoa, egg, lemon and half a cup of panko crumbs..fold mixture and add pepper to taste. Roll into palm size balls and coat balls with the remaining crumbs. Drizzle with olive oil and bake for 10 -15 minutes..Enjoy🍅