Category: Recipes

Vitalizing Green Smoothie

Vitalizing Green Smoothie

Posted on by Nice Asana Wellbeing

Vitalizing Green Smoothie

With the addition of barley grass or spirulina powder this instant breakfast will help alkalize the blood, boost omega 3, 6 and 9 and is incredibly rich in chlorophyll to detoxify and cleans your blood.

Serves 2

  • 1 ripe banana, roughly chopped – if the banana is ripe enough you may not need extra sweetener
  • 4 medjool dates – pitted and roughly chopped
  • 2 tsp organic raw honey or maple syrup for vegans – optional
  • 1 cup spinach leaves
  • 2 Tbls oats
  • 6-8 macadamia nuts or cashews – option to soak overnight first to help draw out the phytic acid
  • 1 Tbls chia seeds
  • 1 cup coconut water or coconut milk for a creamier texture
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon powder
  • 1/2 to 1 Tbls barley grass, spirulina or maca powder (these can taste quite strong so start with a teaspoon and build up as you get used to the flavour).
  • 1/2 cup crushed ice if you like it thick and refreshing, or just add a few blocks at the end
  • A handful fresh blueberries to top and sprinkle with raw granola (or whatever chrunchie bits you want to add)!

 

Preparation:

Place all ingredients in a blender and blitz away! If it is too thick for your liking add extra water or coconut water. Top with blueberries and raw granola.

Easy as Hummus

Easy as Hummus

Posted on by Nice Asana Wellbeing

Easy as Hummus

This is a recipe I learned while at the Gawler Foundation. All meals were vegan and nutrient dense, aimed at activating the bodies natural healing mechanisms. I had to experiment a lot to find recipes that would keep me satisfied both in terms of hunger and flavour. This low GI snack provides slow-burning energy, helping to monitor appetite and balance your blood sugar so you don’t crash and burn by 3pm!

Note to tummy: Soaking info below*

Legumes can be extremely hard to digest due to naturally occurring nutritional inhibitors and toxic substances found in the beans (and nuts). These are Mr. Beans personal defense mechanism but with just a bit of effort we can eliminate these toxins so the beans are left with all the good stuff!

 

You will need a food processor for this recipe.

  • 400g Soaked chickpeas. If you are reading this thinking “Damn, wish you told me that yesterday!” Don’t panic, you can use tinned. Just rinse them well and use organic if you can.
  • 1 Garlic clove, diced
  • 1-2 Tbls Cold-pressed olive oil
  • 1 Tbls Tahini
  • Juice of 1 small lemon
  • 1 tsp Smoked Paprika
  • 1/2 tsp Cumin
  • 1 tsp Salt or to taste (Gawler option: omit or use yeast flakes)
  • A little water

 

Preparation:

1. Place chickpeas and garlic in food processor and whiz briefly to combine.

2. Add olive oil, lemon juice (start with 1/2 and add more to taste), spices and salt. Process to reach desired consistency (I like mine a little chunky). If it seems too dry add a little water at a time until it’s how you like. Season to taste.

3. To serve drizzle with extra olive oil and sprinkle with a pinch of paprika. Enjoy with fresh vegies, on crackers or…. For something a little fancy heat in the oven (pre-heated at 180 C) for 10 minutes until warm. Serve strait away with crusty bread or as a mash under roast chicken breast! Yummm-ville!

*Soak 2 cups of dried beans overnight (~12 hours) in a large pot of water and a pinch of salt. If you can get your hands on some seaweed (kombu is great) this will further aid digestion. However, if you can’t get seaweed just use a splosh of vinegar instead. Soak until fully hydrated. Sometimes with larger beans like chickpeas you might need to go a little longer (up to 48 hours) just use your intuition…or alternatively you’ll get hungry enough to just go for it and dive in!

Kangaroo Saag Curry

Kangaroo Saag Curry

Posted on by Nice Asana Wellbeing

Kangaroo Saag Curry

This kangaroo & spinach curry is incredibly rich in iron as well as an array of healing spices making this a great disease fighter and immune booster.

I love roo because it is incredibly low in saturated fat and in most cases chemical free and organic. Furthermore they are much more ethically farmed (happy roos = happy you’s) and are more sustainable than other meat choices.

Vego option: Swap out the roo for firm tofu. This becomes like a dairy-free saag paneer style curry and is also delicious.

 

Serves 4

  • 500gkangaroo (or firm tofu), thickly cubed
  • 1medium brown onion, finely chopped
  • 2green chillies, finely chopped
  • 2crushed garlic cloves
  • 1 1/2 Tblsmustard seeds
  • 3 Tblsghee or coconut oil
  • 1packet frozen spinach or 500g fresh English spinach – washed and chopped
  • 1 Tblsfresh grated ginger
  • 1 tspturmeric powder (fresh is even better if you can get it)
  • 1 Tblscoriander powder
  • 5cardamom pods, crushed
  • salt and pepper to taste
  • 3 Tblscoconut cream
  • 1 Tblsgaram masala

To Serve:

  • 2 cups cooked quinoa or cauliflower rice
  • extra coconut cream to drizzle
  • 1 lemon
  • 1 sprig fresh mint, finely chopped

 

Preparation

1. Heat the ghee on medium heat in a large heavy-based saucepan. Add the mustard seeds and fry until the seeds begin to pop or become fragrant. Add the Garlic and fry for another minute.

2. Add the kangaroo cubes and lightly brown, about 5 minutes. (If using tofu simply continue to step 3 as the tofu will come in at the last step).

3. Add the ginger, chillies and salt to the kangaroo. Continue to cook the kangaroo for a few more minutes until evenly browned on each side.

4. Add the onions and saute until translucent. Add turmeric (great anti carcinogenic!) and garam masala and stir for 1 minute.

5. Add the spinach, cardamom, coriander and stir.

6. Take the pot off the heat and add the coconut cream, stir and return to the heat. Cook on low heat with the lid on for 2 hours. Check the meat and cook until tender. Kangaroo is extremely lean so it will take longer than a regular lamb or beef curry. If using tofu add it 15 minutes prior to serving to heat through thoroughly.

Serve with cooked quinoa, a drizzle of coconut cream, lemon juice and a sprinkle of fresh mint.

Paleo Fennel Seed Bread

Paleo Fennel Seed Bread

Posted on by Nice Asana Wellbeing

Paleo Fennel Seed Bread

I love having a fall back paleo bread for those lazy Sunday’s when all I want is a big plate of poachies on toast. Let’s face it, an eggy breakie is just not the same without something to mop up the yolk!

The fennel in this bread gives it a warming component that is great for digestion.

 

  • 1 cup almond meal
  • ¾ cup flax meal (also known as linseed meal)
  • pinch of salt
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 3 free range eggs, at room temperature
  • 2 Tbls coconut oil, melted
  • ¼ cup water
  • 1 tsp honey or maple syrup
  • 1-2 Tbls whole fennel seeds

 

Preparation

1. Preheat over at 180C (350 F). Grease a 23 x 13 cm loaf tin or French stick tin as seen below. Line with baking paper.

2. In a large bowl combine almond meal, flax meal, salt, baking powder, baking soda and fennel seeds.

3. Make a well in the center and add eggs, water and honey. Add the melted coconut oil last as it will turn solid on contact with the cool mix. Whisk together immediately to allow even distribution.

4. Pour into desired loaf tin.

– Regular 23 x 13 cm loaf tin: bake for 30-35 minutes – using loaf tin.

– French stick loaf tin: this batter will make 2 medium loaves or one longer loaf and bake for 25 minutes.

5. Cool on a wire rack before serving.

Serving suggestions: The fennel in this bread gives it a savoury flavour that makes it great with soup (try my carrot, ginger & coconut soup) or as a sandwich.

 

 

Rustic Greek Panzanella

Rustic Greek Panzanella

Posted on by Nice Asana Wellbeing

Rustic Greek Panzanella

This is one of the sexiest salads I have ever had! The vibrancy of all the colours coming together makes even the fussiest of salad eaters’ salivate. Full of vitamins and mineral, this antioxidant rich salad will leave you bouncing off the walls with energy!

Serves 4

  • ¼ cup ghee or coconut oil
  • 3 cups roughly torn rustic bread (great for using up day-old bread)!
  • ½ Lebanese cucumber, halved lengthwise and sliced 1cm thick
  • 1 yellow capsicum, seeded and thickly diced
  •  125gpunnet cherry tomatoes, halved
  • 1/2 small red onion, thinly sliced in half rounds
  • 100g feta cheese (if you don’t do dairy this dish is just as satisfying without)
  • Approx. 15 olives, pitted
  • salt to taste

Dressing:

  • ¼ cup red wine vinegar
  • 2 cloves minced garlic
  • 1 tsp dried oregano
  • ½ tsp Dijon mustard
  • Salt and pepper
  • ½ cup cold-pressed olive oil

 

Preparation:

1. Heat ¼ cup ghee in a large saucepan. Add the bread, sprinkle with a pinch of salt and toss to coat. Cook over medium heat for several minutes, stirring occasionally, until browned and crisp. Set aside.

2. Place the vegetables in a large bowl and toss.

3. For the vinaigrette combine vinegar, garlic, oregano, mustard, salt and pepper in a jar and give it a good shake.  Add the olive oil and shake to combine.

4. Add the bread, feta and olives into the vegetable mix and pour over the vinaigrette, toss lightly. Set aside for 20 minutes for the flavours to soak into the bread. Season to taste and serve at room temperature.

Serving options: This is to-die as a side with lamb and some tzatziki or simply serve on its own as a main.