Garden to Gourmet
Indulge in these delicious and healthy recipes,
bought to you from the beautiful Gwinganna Lifestyle retreat, Queensland.
Spicy carrot dip
Makes: 20 portions
Ingredients
- 4 medium (400g) carrots, cut into chunky pieces
- 1 tsp each of ground cumin, coriander & medium curry powder
- 1½ cups (400g) chickpeas
- Sea salt
- 10ml chickpea liquid
- ½ cup (50g) tahini
- juice & zest of 1 medium orange
Method
- Season carrot with spices and steam or bake until tender.
- Soak and cook chickpeas in slightly salted water. Purée both in food processor with rest of ingredients, adding liquid as required.
- Adjust seasoning to taste.
Corn & sweet potato cakes with avocado salsa
Serves 10
Ingredients
Corn & sweet potato cake
- 400g sweet potato, baked & crushed
- 100g corn kernels, roasted
- 1 egg, beaten
- ¹/3 cup (50g) polenta
- sea salt & pepper
- pinch of nutmeg
- 3 sprigs chopped parsley
Avocado salsa
- 1 large avocado
- 3 tomatoes, flesh diced
- Sea salt & pepper
- Freshly chopped basil and coriander
- Juice of 1-2 lemons
- ½ small red onion, diced
Method
Corn & sweet potato cake
- Mix all ingredients together and shape into golf ball size patties.
- Dust with polenta and bake at 170ºC on a tray for 6-8 minutes until golden.
- Top with 1 tablespoon of salsa.
Avocado salsa
- Mix ingredients together gently, serve immediately.
Seafood paella
Serves 6
Ingredients
- 1 medium onion, diced
- 2-3 cloves garlic, chopped
- 8 -10 threads saffron or 1 tbsp turmeric
- 1.5 litres vegetable stock
- 2½ cups (500g) brown rice
- 200g squid, cut into rings
- 300g firm fish chunks (ling, cod, tuna)
- 12 medium king prawns, tail on
- 18-24 (500g) fresh mussels
- 2 lemons, juice & some zest
- 2 tbsps (50ml) olive oil
- 1 medium (100g) green capsicum, diced
- 2 (100g) tomatoes, diced
- 1 medium (100g) zucchini, sliced
- ½ (100g) eggplant, diced
- 100g green beans
- 1tbsp each sea salt & pepper
- ½ cup parsley, chopped
Method
- Sauté onions, garlic and saffron or turmeric in some vegetable stock.
- Add rice and remaining stock and cook covered on low heat (absorption method) until most of the liquid is absorbed.
- Marinate the seafood in lemon juice, garlic and oil.
- Cook seafood and vegetables separately in a hot pan or wok for 2-3 minutes.
- Add to the rice with all the juices and mix well, leaving for a few minutes for flavors to saturate the rice.
- Check seasoning and sprinkle with parsley.
- Garnish with extra lemon wedges.
- Add the cooked fish last, folding gently through the rice to avoid breaking.
Tip:
Only serve mussels that have opened!
Raw date & almond slice
Makes: 20 squares
Ingredients
- 1 cup almonds, soaked overnight, discard water
- 2 cups dates, soaked for a couple of hours (1 cup for topping)
- 1 cup filtered water
- ½ cup carob powder
- 2 cups coconut meat or desiccated coconut
Method
- Place the soaked almonds, 1 cup of dates, filtered water and carob into a food processor and blend until smooth.
- Mix in the coconut, then press the mix into a biscuit tray, to about 1 inch thickness.
- Leave covered in the fridge for 2-3 hours to firm up.
For topping
- Process the second cup of dates in blender with a little water until smooth like a ‘cake icing’
- Spread over the set mix.
- Sprinkle with some coconut or other nuts of your choice.
- Set aside in the fridge until smooth
- Cut into small squares to serve.
Recipes from Gwinganna, Garden to Gourmet, rrp $59.95. Over 140 pages of well-being advice and organic recipes, sourced directly from the menus at Gwinganna. Beautifully photographed, the book is a valuable guide toward optimal wellness. www.gwinganna.com.au
