Recipes
Sweet Corn and Kumara Hash Browns
- 1 large kumara, peeled and grated
- 2 corn cobs, kernals removed or a tin of whole kernel corn
- 3 eggs
- 2 onions sliced
- Tabasco to taste
- 1 tsp ground cumin
- salt and pepper
Combine all the ingredients in a bowl and then place spoonfuls sizes of the mixture into a shallow pan with hot oil and fry until crispy on both sides.
Serve with guacamole or slices of avocado and sweet chilli sauce.
Chickpea, Beetroot and Nut Salad
- ¾ c dried chickpeas soaked and cooked until tender with ½ tsp turmeric or you can replace with two cans of well rinsed chick peas
- 1 medium beetroot cut into match sticks, rinsed and set aside to dry off
- 1 large carrot cut into match sticks
- 4 spring onions
- 2 sticks celery, diced
- 1 thumb size piece of fresh ginger
- ½ cup parsley and coriander leaves coarsely chopped
Toss in a large bowl and set aside while you prepare the nut mix and the dressing.
- 2 c of a mixture of peanuts, cashews, sunflower seeds, pumpkin and sesame seeds
- 2 tbsp brown sugar
- ½ tsp each of salt, cumin and coriander powder
- ¼ tsp chilli powder
- 25 g butter
Bake the nuts and seeds in the oven for 5 minutes at 180C, then sprinkle with the sugar and spices. Add the butter and bake for another 10 minutes stirring often. Set aside to cool.
For the dressing
- 3 tbsp balsamic vinegar
- ½ tsp brown sugar
- ½ c olive oil
- Salt and freshly ground black pepper
Mix all the ingredients together. Yum!