- Half a head of cauliflower, cut into bite sized florets
- 1 cup panko breadcrumbs
- 2 eggs, whisked
- 2 Tbsp honey
- 2 cloves garlic, minced
- 1 tsp bouillon or vegetable stock
- 2 tsp flour plus ¼ cup water
- 2 Tbsp soy sauce
Preheat oven to 180 C. Set whisked eggs aside in a small bowl. Set panko breadcrumbs aside in a separate bowl. Dip cauliflower pieces in the egg and then roll in the panko crumbs until fully coated and place on a baking sheet lined with baking paper. Repeat until all the cauliflower pieces are coated. Bake for 15 – 20 mins or until the coating is a golden brown and crunchy. While the cauliflower is cooking make the sauce on the stove. Add all sauce ingredients except the flour and water. Bring to a simmer and stir until completely mixed. In a jar with a lid, mix together the flour and water, put the lid on and shake until flour is completely dissolved. Add the flour mixture to the sauce. Keep stirring until the sauce reaches a low boil and cook until it thickens (about 2 minutes). Pour sauce over cauliflower and toss until completely coated. Garnish with chives or green onions if desired. Serve warm.
Bump and Baby Magazine
Excited to be featured in the latest e-mag and blog for Bump & Baby – a new magazine and website full of info on pregnancy and newborns.
I made a this super easy falafel with egg noodles. Chickpeas are a great source of protein, and have high levels of iron which of course is great for pregnancy or lactating women. They are also said to lower the risk of breast cancer and protect against osteoporosis. Also great for weight loss, because of their high fiber content and low GI, they keep you full longer, controlling the appetite.
Thyme & Feta Falafel
400g can chickpeas, drained and rinsed
1 Tbsp fresh thyme
1/4 cup feta, chopped into small cubes
1 clove garlic, crushed
1 Tbsp flour
1/2 tsp baking powder
1 Tbsp olive oil
oil for frying
Place chickpeas, thyme, garlic and olive oil into blender and blend until smooth paste is formed. It doesn’t need to be completely smooth, can still have a few chucks in it. Add flour and baking powder and keep blending. Add chopped feta and mix well. Mould into 6 – 8 balls and lightly press to form a patty shape. Heat some oil in a frying pan, enough to cover the entire bottom. Once hot place chickpea patties in the oil and cook until a crispy golden colour (about 5 minutes) then flip and repeat.
Egg Noodle and Pesto Salad
100g egg noodles, cooked to packet instructions
3 Tbsp basil pesto
2 grated carrots
While noodles are still warm, mix in the pesto. Once the pesto is well mixed, add the grated carrots and mix well. Distribute to two bowls and serve with falafel patties on top.
The kids love these muffins and I love that they have no flour in them! They do have oats but, once thought of as a food containing gluten, recent studies have shown that oats may not have the same harmful amounts of gluten as wheat or barley. A moderate amount of oats, around 50g a day, is not harmful to people with coelic disease, although highly reactive people are still advised to avoid them.
- 2 cups rolled oats
- 2 ripe bananas
- 2 eggs
- 1 cup greek yoghurt
- 2 tablespoons honey
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ cup chocolate chips (you could also use frozen berries if you prefer)
- Preheat oven to 180C and lightly grease a 12 cup muffin tray or line with paper liners
- Place all ingredients except for the chocolate chips (or berries) in a blender or food processor and process on high, stopping every now and then to scrape mixture from sides and mixing in. Process until batter is smooth and the oats have broken down completely.
- Stir in the chocolate chips of berries
- Divide the batter between the prepared muffin tins and bake for 30 mins or until golden brown on top
For the last issue of UNO Magazine I popped on over to Tauranga to meet with UNO writer Talia Waldegrave from Hoopla PR, to photograph Claire and Luke’s amazing sustainable living property and vibrant Japanese restaurant Mr Miyagi. You can check out Talia’s article here
I’ve been shooting some amazing muesli lately for Clare from Te Atatu Toasted – quite possibly the tastiest and healthiest muesli I have EVER tasted! I especially love her Gluten Free muesli, which has loads of yummy goodness in it like buckwheat, channa, loads of seeds, quinoa etc. So so good and no refined sugars, which is always a bonus! I tried pairing it with my other current obsession – the new Blackcurrant and Heilala Vanilla Yoghurt from Raglan Coconut Yoghurt and came up with this yummy ice block that the kids love!
Frozen Yoghurt Muesli Bites
Frozen Yoghurt Muesli Bites
Makes about 16, depending on the size of you ice tray. All you need is:
Using your finger and some coconut oil grease inside of each ice cube tray with oil. You can use any cooking oil. Combine the muesli and yoghurt and mix well. If it’s not sweet enough add some honey until you get the desired sweetness, mix well to combine. Spoon them into ice cube trays. Place an ice cream stick into the middle of each mixture. Freeze for at least 2 hours or overnight. Once frozen run bottom of ice trays under warm water to loosen and carefully wiggle each stick until they come away.
I was watching Donna Hay make edible magic on TV the other day and this recipe looked so good and easy I had to try it out. I especially liked the sound of the coconut dressing, and it really is that good, and easy!
Here’s a link to her recipe, but I’ve just changed a couple of ingredients like the rice noodles to quinoa noodles, but I’m sure you could use any noodles. Plus I swapped the chillies to half a red pepper, just cos the kids don’t do spicy at any level..
- 150 g rice noodles (I used quinoa noodles)
- 2 x 200g cooked chicken breast fillets, sliced
- 2 long red chillies, deseeded and finely sliced (I just used half a red pepper cos the kids don’t do spicy)
- 4 kaffir lime leaves, finely shredded
- 3 green onions, finely sliced
- handful coriander leaves
- handful mint leaves
- handful basil leaves
for the coconut milk dressing
- 125 ml coconut milk
- 1 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp caster sugar
Place rice noodles in a large bowl, cover with boiling water and stand for 46 minutes or until soft. Drain and rinse.
Toss the noodles with the chicken, chilli, lime leaf, onion, coriander, mint and basil.
To make the coconut milk dressing, combine the coconut milk, fish sauce, juice and sugar. Pour over the salad to serve.
I made these today with some vege soup and they were surprisingly good! I didn’t actually expect them to work out but they were way better than I imagined. The whole family came back for seconds so that’s saying something. I love knowing that I’m secretly putting awesome nutrients into the family without them even knowing…
I added some dried rosemary from my garden which I had been hanging up for about a week. I just took the leaves off the stalk and grinded it all up in my coffee grinder to make a fine powder to put into the scones for a delicious rosemary flavor.
- 3 cups flour
- 6 tsp baking powder
- 1/4 cup LSA or ground linseeds
- 1/4 cup chia seeds
- 3/4 cup pumpkin seeds
- 4 rashers bacon
- 1 cup cheese
- 4 eggs
- 75g soft butter
- 1/3 cup milk
- 1 tsp rosemary
Preheat oven to 180 degrees. Combine flour, baking powder, LSA, chia seeds, sunflower seeds, cheese, bacon and rosemary in a bowl and mix well to combine. In a separate bowl mix together eggs, milk and butter until light and fluffy and pour into dry ingredients and stir well to combine using your hands to make sure it’s well mixed. Break up into 12 medium sized pieces and place on a baking tray lined with baking paper. Cook for 15 – 20 mins or until golden brown on top.