The Pear & The Purple Peach

Yesterday I bought a huge 1 kg bag of fresh Snow peas for $4 can you believe that, such a great bargain!

After a great spring day of sunshine today I wanted something fresh and crunchy for an early dinner. I found some gorgeous new potatoes in the bottom of my fridge and had 1/2 an avocado left over from using the other half for this Mornings breakfast. I had just made a batch of muesli so already had the nuts out so they got used as well. Within 30 mins I had this gorgeous dish certainly will be a Repeat over the coming warmer months!


What you need:

A good large handful of snow peas (top, tailed and sliced Finely)
1/2 Green apple (sliced then cut into Battons)
1 large stalk celery (diced finely)
Small handful each of Roasted almonds and hazelnuts (crushed with the back of a knife)

8 small new potatoes (cut in half and boiled or steamed until cooked through)

Avocado Dressing

1/2 large avocado mushed smooth with a fork
2 Tbs Apple Cider Vinegar
1 Heaped Tbs Tahini
Juice of 1 Lemon
1/4 Cup Good quality Olive Oil
1 Tsp Horseradish Mustard
Salt
Pepper

Combine dressing ingredients and whisk until combined and smooth. Add water to thin as required

What you do:

Arrange potatoes on a large service Drizzle with olive oil and season with salt and pepper

Combine snowpeas, crushed nuts, apple and celery in a large bowl and toss with hand to combine. pour over dressing reserving some for serving and toss to combine.

Pile on snow pea mix and serve with crusty bread.

Enjoy!

With compassion

Brett

Just a nice, fresh and simple salad that I whipped up for dinner with what was on hand last night. Was so yummy we both polished off the whole platter. Who said salad was boring?

What you need

1/4 of a pumpkin (I used Jap) chopped into bite sized pieces
Few handfuls of Baby spinach
Few handfuls Mesculin salad mix
1/2 Punnet of Cherry tomatoes halved
1 Lebanese cucumber halved and sliced
Handful dry roasted almonds chopped
1 tbs dry roasted Pumpkin seeds
1 Tbs Hemp seeds (optional)
1/2 bunch dill chopped Finley

Dressing

3 Tbs balsamic vinegar
2 Tbs Olive oil
1 Tbs maple syrup

What you do

Preheat oven to 200 degrees Celsius

Place pumpkin on roasting dish and drizzle with olive oil and season with salt and pepper. Roast in oven for about 30 mins turning once until cooked through and browned. Allow to cool

Meanwhile place balsamic,olive oil & maple syrup in a small saucepan and gently simmer for a few mins allow to cool

Arrange remaining ingredients onto a serving platter and toss to combine, top with pumpkin and garnish with hemp seeds, almonds and pumpkin seeds. drizzle over dressing just before serving

With compassion

Brett

Inspiration and Gratitude From: Have cake will travel

I really love salads! But sometimes I fall into the old lettuce, cucumber and tomato trap, not that there is anything wrong with that but I wanted something with a bang so I after searching online and cooking a bunch of red Quinoa I was chuffed to come across a recipe from Have cake will Travel so with inspiration fresh in my mind I came up with this version. I have added grapes to the salad for sweetness and that yummy crunch and burst they offer!

What you need:

1/2 – 1 cup Cooked Quinoa (I used red)

1 Head of cos lettuce washed, dried and chopped

Hand full of Grapes halved

Hazelnut, Parsley and Horseradish creme Pesto:

1/4 Cup roasted Hazelnuts (If you only have raw you can light dry roast them in a fry pan. pay attention so they don’t burn)

1 Bunch flat leaf Parsley

1 Garlic clove crushed

2 Tbs Lemon Juice

2 Tbs olive oil

Ground Rock Salt ( I LOVE pink Himalayan)

Fresh ground pepper

2 tsp Horseradish creme

2 tsp Dijon Mustard

1/4 cup water (I wanted to add less oil and the water was great)

What to do:

Add all pesto Ingredients to a food processor and whiz up until all pesto like! what you are looking for is a nice thick mixture but not dry if you find it is dry or to thick you could add more water or oil up to you. also taste and season to your liking

Place lettuce, Quinoa & Grapes into a large bowl and drizzle over pesto and lightly toss with your hands add as little or as much pesto to your liking. it does pack a punch!

Enjoy!

With Compassion

Brett