KALE, CHERRY TOMATO AND QUINOA SALAD
Kale cut roughly with scissors, and sautéed with one teaspoon coconut oil salt
1 tablespoon roasted flaked almonds
1 cup cooked Mt Zero Quinoa Truss cherry tomatoes quartered Lime
Olive oil and salt for dressing Pat’s Veg beetroot
(a little goes a long way and the colour is amazing!)
Combine all ingredients together except the beetroot and dressing components and mix together. Dress the salad with the juice of one lime and a drizzle of olive oil, and salt for seasoning. I like to serve a little bit of Pat’s Veg betroot on the side as a garnish, and mix in my cumin roasted carrots with this salad for an extra unexpected but welcomed addition! (See recipe for carrots below!)
CUMIN ROASTED CARROTS
Baby dutch carrots
1/2 teaspoon fine sea salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon smoked paprika
Olive oil Honey or rice malt syrup
In a small bowl mix the salt, cumin, coriander and paprika and set aside. Pour olive oil and honey (or rice malt syrup) over the carrots and coat. Then toss through the spice mix. Roast for about 20 minutes in a preheated to 180 degrees Celsius oven, until the carrots are soft and golden.
THE LIFE-CHANGING LOAF OF BREAD BY MY NEW ROOTS
My New Roots ‘Life-Changing Loaf of Bread’ recipe here (or substitute with any store bought nutty / seedy gluten free loaf or crackers) Serve with Sliced avocado Pepitas Austrian or activated Coriander Wedge of lime
As the name of this loaf of bread suggests, upon discovering this recipe on My New Roots, my life changed forever. It is so dense and delicious, and even better toasted. It is a great bread alternative for those who are gluten intolerant (make sure you used gluten free oats when making this bread). The best thing about this lunchbox component, is that you can bake the loaf on Sunday night and it will last you throughout the week. I like to serve mine as an afternoon snack served with sliced avocado, pepitas (I like the deep green ones best) and a wedge of lime. To mix it up during the week I would also eat it with Meredith Goats fetta.
4 x tablespoons COYO coconut yoghurt
3 x sliced fresh strawberries
2 x tablespoons Firecracker CRUNCH
Everyone loves a yoghurt pot for a mid morning snack! Spoon your yoghurt into a bowl, then add some Firecracker CRUNCH, and layer your slice strawberries on top. Firecracker CRUNCH is my own little healthy mix I make – it is super crunchy and full of natural sustenance. You can buy Firecracker CRUNCH at Clay Fine Foods on Rathdowne St in Carlton North, The Common Good Store in Hawthorn and in our Firecracker online shop!
SWEET, SALTY AND SMOKY POPCORN
1 cup / packet popcorn
¼ cup butter salted
(For a dairy free option, try olive oil in an aerosol can, sprayed lightly over your popped corn, then sprinkle with well combined dry salt / sugar / paprika mixture)
1 teaspoon salt
½ teaspoon smoked paprika
1 tablespoon of brown sugar
Pop the corn according to packet instructions, and pour into a container with a lid. Melt the butter on a low heat and add the salt, paprika and sugar. Stir until the sugar has dissolved a bit and then pour it over your pre-popped corn. Put the lid back on the container and give it a good shake. I’ve found it’s the best way to get good flavour coverage! Make a double batch of this one, it is so moreish. Trust me.