32
J U S T GOOD, W HOLE, bona fide FOOD
`
JUST GOOD, WHOLE, bona fide FOOD
Thanks for reading the fine print. ABN 49849850221All Rights Reserved© Bona Food 2012
We are so technological www.bonafood.com.au twitter.com/bonafoodfacebook.com/[email protected]
pg 20UR CAFFE
Bona Food Magazine is an independent magazine combining pure, wholesome food with local SA pride, in the aim of encouraging healthier choices.
All design, words, photos by Bona Food unless credited otherwise. Recipes are created or graciously adapted at BFHQ in Adelaide.
WELCOMETO ISSUE TWO OF BONA FOOD MAGAZINE
FOR BREAKFASTA LITTLE EFFORT YIELDS DELICIOUS RESULTS
GUEST RECIPE : CHERIE HAUSLEREXPLORES THE HEMP SEED
DIYOH COCONUT CREAM ICING
SPOTLIGHT ON : PUMPKINGET SOME AMBER INTO YA
MARKET UPDATEWHAT TO LOOK FOR AT THE FARMERS MARKET
EAT HERE: UR CAFFETHE LO-DOWN ON THIS COOL CAFE
TO PICNICVENTURE OUTDOORS WITH A BASKET OF FOOD
BAKEDBAKED GOODS MADE WITH GOOD, WHOLE FLOUR
DRINKS UPSQUEEZE SOME GOOD FOOD
AUGUST/SEPTEMBER ISSUE4
AND WELCOME TO AN ARTISTIC, COLOUR RICH AND
NUTRIENT DENSE REPRESENTATION OF ALL THAT
IS GOOD AND WHOLE IN THE WORLD OF FOOD.
MAKE SOME FRIENDSWITH CAKE
WE ATE ATUR CAFFE · SUGARCANE
THE PANTRY · MELT · WHIPPED WILSON'S ORGANIC CAFE
CAFE TROPPO · LET THEM EAT
just good, whole, bona fide food 5
Thanks to good old community spirit, some fine South Aussie businesses and a love for good, whole, bona fide food - we’re very pleased to bring you the second issue of Bona Food Magazine.
Our debut issue received wonderful feedback from the lovely folks of Adelaide, so of course we needed to come back for more, and what a perfect time for it. The skies are clearing, the promise of a warm Spring fills the air and the markets are buzzing with new season produce.
In this issue we venture out and explore some of the great establishments that we’re lucky enough to have right here on our doorstep. And the food - oh the food!
Local food identity Cherie Hausler joins in on the fun to illustrate some of the benefits and uses of the humble hemp seed. We make some hearty fruit-filled breakfasts using some good-for-you grains you may not have seen before.
There’s a bunch of DIY recipes, including an icing alternative that puts the refined sugar sham to shame. Throughout these pages you’ll also find a bunch of our favourite places to eat, because sometimes it’s just so nice not to have washing up, right?
So enjoy the sunshine, visit a market, pick up some fine local produce and whip up something healthy and delicious that your body will thank you for. Enjoy!
PLEASE NOTE: YOU WON’T FIND ANY MEAT IN HERE, BUT ADD IT IF YOU ARE SO INCLINED. PLEASE THINK ETHICALLY AND LOCALLY IN YOUR PURCHASES.
AUGUST SEPTEMBER
CHECK OUT
THESE AMAZING
BROCOLLI FRITTERSpg 22
SUNDAYS FROM 9AM TO 1PMROYAL ADELAIDE SHOWGROUNDS
ENTER VIA LEADER ST, GOODWOOD
THIS MARKET UPDATE WAS PROVIDED BY THE
Pumpkins are rich in beta-carotene, an important antioxidant that aids in the prevention of degenerative
diseases.
The orange amber colours, melt-in-the-mouth textures and appealing sweet flavours of pumpkin are excellent in all manner of dishes at this time of the year. Pumpkin can be used to make amazing soups, as well as fillings for filo pastries, muffins and pies. It also works well in
stews and curries. It is great in preserves and pickles, fillings for ravioli, as a base for gnocchi and chargrilled on the BBQ.
Pumpkins belong to the Cucurbitaceae family, which include zucchini, gourd, melon, squash and cucumber. Pumpkins are technically a fruit, and there are numerous varieties grown in South Australia, the most common being Butternut, Japanese (Also known as Kent), Queensland Blue, Golden Nugget and Jarrahdale.
The Adelaide Showground Farmers’ Market is the largest farmers’ market in South Australia. The not-for-profit organisation has been running for six years and is a vibrant place where farmers and producers representing every region of the state bring seasonal produce to sell direct to the public in inner-city Adelaide.
There are up to 100 stalls selling meat, bread, cheese, wine and ready-made meals. With its friendly and buzzing atmosphere and the delicious food available, it’s a shopping experience not to miss!
The very nutritious Broccoli is a member of the cabbage and cauliflower family. The word broccoli originates from the Italian plural of ‘broccolo’, ‘the flowering top of a cabbage.
Be sure to pick bright green heads ofbroccoli that have tightly clustered florets. The darker green the better! Broccoli stem and stalk is great steamed and drizzled with extra virgin olive oil and salt and pepper.
Add it to Asian-style stir-fries or steam it and top with a cheese sauce and then bake until golden brown. It makes great soup, provides good texture in frittata and is quite tasty raw with dips.
Alnda Farms harvest gorgeous baby broccoli that is tender, sweet and full of goodness. They also grow spectacular, vibrant purple cauliflowers, a popular alternative for the kids.
3 MAIN VARIETIES Classic ‘Broccoli’ (sometimes called Calabrese broccoli) which has a large
10 to 20 cm green head and thick stalks, Purple cauliflower (it is a broccoli) has a head shaped like cauliflower that
has numerous little flower buds. Broccolini is a cross between broccoli and kai-lan (Chinese broccoli).broccoli
WFM’s pop up guest chef demonstrations highlight the best of the seasons growth, with famous names like Simon Bryant and Cheong Liew gracing the stage so far this year.
OPEN EVERY SATURDAY 8AM TIL 12:30PMMAIN RD, WILLUNGAMARK
IT!
SAT 25 AUGUST Callum Hann joins us in the WFM demo kitchen, creating easy to make dishes with produce bought that morning at the market.
GREAT COFFEE MADE WITH LOVE,FRIENDLY ATMOSPHERE
AND FINE FOOD.GLUTEN FREE & VEGETARIAN CHOICES
ARE AVAILABLE
It’s the end of winter and we’re still gorging ourselves on Cavolo Nero and sweet baby beetroot. Rhubarb has been transformed into as many dishes as we can bear to eat, and the freezer is full to bursting with stewed packs of the tart veg.
And now we come to Spring. I love walking through the Willunga Farmers Market in Spring. The artichokes look like masterpieces with their gentle purple and green hues and large fluffy pods of broad beans are full of sweetness.
While August is a little too early on the Fleurieu Peninsula for the Spring gems listed above, they really start to come into their own in September.
Kangaroo Island’s little Tommy Ruff’s are a highlight at this time of year. The oily fish has firm flesh and a mild taste and teams perfectly with a salad of fennel, French lentils and watercress.
see our
rhubarb
compote
recipe
pg 12
PHOTOS BY KAREN WALLER
Billy Doecke of the Willunga Farmers Market
tells us what’s ripe around the Fleurieu.
ph: 08 8267 3553www.urcaffe.com.au
TUESDAY - FRIDAY7:30AM - 4PM
SATURDAY - SUNDAY8:00AM - 4PM
119 Melbourne StreetNorth Adelaide, 5006
20 Elizabeth St, Croydonwww.queenstreetgrocer.com.au
1 CUP STEEL CUT OATScover with milk and let soak
(at least 30 mins, overnight is best)
P LA N A H E A D & H AV E S O M E T H I N G W O N D E R F U L
CHOP 1 LARGE APPLEsprinkle apple with cinnamon +
bake at 160°c for 20mins
warm oats on stove-topwith some extra milk or water
if needed
mix all the ingredientsTOP WITH CHOPPED
PISTACHIOS & HONEY
serv
es 2
1 CUP ROLLED BARLEY1 CUP MILK
PINCH OF CINNAMON
cook on a stove top ‘til soft andwarmed through for about 5 minutes mix all the
ingredients
TRY THIS!FRESH MINT TEA1/2 bunch mint boiling water1/2 tsp honey
1 LARGE APPLE (CHOPPED)1/4 CUP ALMONDS (CHOPPED)
1/4 CUP GOJI BERRIES2 TBSP CHIA SEEDS
2 TBSP SUNFLOWER SEEDS
TOP WITH NATURAL YOGHURT
HONEY & RHUBARB COMPOTE
STEEL CUT OATSThe inner portion of the oat kernal. High in soluble fibre.
Best soaked to soften.
PUFFED QUINOAProtien rich, gluten free and grain free. Try rolled quinoa
too, for less puff.
ROLLED BARLEYContains essential amino acids and fibre goodness.
AMARANTHRich in the essential amino acid Lysine, a building block for protien. It also plays a
role in calcium absorbtion.
YOU CAN FIND ALL OF THESE AT MARKETS, SOME HEALTH FOOD
STORES AND ARTISIAN GROCERS.
recipepg 12
serves 2
TOP WITH TOASTED ALMOND FLAKES + CHOPPED DATES
+ MILK
1 CUP PUFFED QUINOAJUICE + ZEST OF 1 ORANGE1 MANDARIN SEGMENTED
1 TBSP HONEYPINCH OF CINNAMON
1/2 CUP WATER
Put everything except puffed quinoa in a pan and bring to boil. Allow it to simmer and
let reduce by half.
Pour in puffed quinoa and mix through.
serv
es 2
FOR BREAKFAST
AUGUST/SEPTEMBER ISSUE10
SPECIAL
GUEST
RECIPE
1 cup organic amaranth flakes1 cup organic oats
2 organic apples, grated1 cup organic pumpkin seeds
2 tbsp organic sunflower seeds1 tsp bee pollen
1 tsp organic vanilla bean paste or 1 stripped vanilla bean
1 cup organic hulled hemp seeds3 - 4 cups filtered water
Make the bircher the night before you want to eat it by simply mixing all the ingredients together except the hemp seeds and water.
To make the hemp milk, put the cup of hemp seeds into a food processor with a cup of water and blend until smooth. Slowly add the extra water until you reach the level of creaminess you prefer the milk to be. I ended up making just under 5 cups of milk from 1 cup of hemp seeds. This milk is yummy on its own too so don’t worry about making too much for the bircher, you can always sip on the leftovers throughout the day.
Add the hemp milk to the muesli mix, including any bits of seeds that haven’t quite been pureed, and stir to combine. Cover and pop in the fridge ready to wake up to the following morning. I added a grating of fresh nutmeg and some ripe nectarine to ours, but this recipe, like any other is just a nudge in the direction of bircher. You might like a drizzle of honey too? There’s no right or wrong really, more just what you feel like on the day. Or day before, as it were.
Dividing her time between freelance food writing and styling in Sydney and the restaurant she co-owns in Bangkok, Cherie Hausler made a ‘tea change’ to include the Barossa Valley when she decided the only way to balance her food-filled life was to add an organic veggie patch and some chooks into the mix.
Amongst designing menus, regular contributions to Delicious Magazine and the odd TV show, has given Cherie the perfect fresh air and open country base to grow and collect seasonal fruits and herbs to hand blend for her tea range.
servesabout 6 - 8
AND THIS IS PRETTY GOOD TO KNOW TOO...
I hon
estly
feel
sorry
for h
emp plants - there they are making sunshine into energy for us and yet they suffer with the most bigoted response at the mere mention of their name - seems a bit mean to
m
e
OH REALLY?
“Hemp nut is the most nutritious and easily digestible food on the planet, the
only complete source of all the following: protein, essential amino acids
and essential fatty acids.”
check out Cherie’s recipes at her websitescullerymadetea.com.au
Hemp contains more required amino acids (proteins) than milk, meat or eggs.
It’s suitable for those unable to eat gluten, sugar, milk, nuts & meat.
Contains more required amino acids (proteins) than milk, meat or eggs.
It’s got about 47% oil, 78% of which is omega 3 & 6 - the essential fats.
Several times more omega 3 essential fat than any fish.
Hemp is also a complete protein source.
HEMPMILK
HEMPSEED
just good, whole, bona fide food 11
APPLE SAUCEA great way to add sweetness. Great in cakes and loaves in place of refined sugar. Try it stirred through yoghurt or oatmeal.
WHERE TO GET IT?Make it yourself! Check out our recipe on the next page.
FORGO REFINED SUGAR AND TRY THESE
SWEET NATURAL ALTERNATIVES
HONEYA comfortable transition from sugar. There’s heaps of different flavour varieties and SA boasts some wonderful brands of the golden goodness.
WHERE TO GET IT?The Central Market has an awesome assortment of honey, try to buy locally. Our current favourite is Orange Blossom, it’s got a great subtle flavour.
MAPLE SYRUPWhile not local, Maple Syrup has an unmistakeable taste that’s pretty different to honey. It’s great for breakfasts, but goes well with pumpkin and sweet potato, too. It’s vegan.
WHERE TO GET IT?Good food markets and quality supermarkets stock it. Make sure it’s the pure stuff.
AGAVE NECTARIt’s made from the same plant as tequila, but it won’t knock you down. Compared to honey and maple syrup it’s quite neurtral so it works great as a sugar substitute in baking.
WHERE TO GET IT?You’ll find Agave Nectar (or Agave Syrup) in health food stores and markets.
TRY THIS INSTEAD
3 STICKS OF RHUBARBWATER TO COVERVANILLA EXTRACT
AGAVE NECTAR
Chop rhubarb. Put in saucepan.Add water to just cover.Bring to boil and let simmeruntil the rhubarb has broken down and thickened. Add vanilla and agave to taste. STORE IN THE FRIDGE.
Specialising in certified organic sourdough, vegetables, organic RAW chocolate.
We believe in nourishing our bodies and protecting the environment.
Our extended "family" produce our organic RAW cacao, vanilla, RAW coconut oil, single
origin spices, organic coconut palm sugar, rare tropical honeys and other artisan goods.
(08) 8554 [email protected]
ORDER ONLINE www.beachorganics.com.au
based on aCERTIFIED ORGANIC PROPERTY near Pt Elliot, SA
CHOPPED APPLE (OPTIONAL)
1 CUP CASHEWS10 MEDJOOL DATES
1 CAN (140ML) COCONUT MILK1 TSP VANILLA EXTRACT
blitz everything in aprocessor.
A FAR BETTER
ALTERNATIVE TO
A REFINED SUGAR
BASED RECIPE
SIMPLE STEPS FORA HUGE FLAVOUR BOOST
soak overnight
just good, whole, bona fide food 13
2 CUPS OF ROCKET1/3 CUP OLIVE OIL2 GARLIC CLOVESMACADMIA NUTS
S + P
Chop rhubarb. Put in saucepan.Add water to just cover.Bring to boil and let simmeruntil the rhubarb has broken down and thickened. Add vanilla and agave to taste.
Blitz all in a processor.Season to taste.
Try with: spinach, basil, corriander, mint.
SPOON OVER
MUESLI, YOGHURT
OR TRY OUR
RHUBARB CRUMBLE
pg 29
2 LARGE APPLESPINCH O’ CINNAMON
WATER (TO COVER)STRIP OF LEMON PEEL
NOTE: YOU CAN REMOVE THE APPLE PEEL FIRST, IF YOU WISH.
Chop apples into chunks and put in a saucepan with other ingredients.
Bring to boil and simmer for 30 mins or until tender.
Remove rind and blitz with a hand-help processor
FIND OUT [email protected]
BONA FOOD MAGAZINE IS 100% INDEPENDENT, SHOWCASING BRANDS WE SUPPORT, WHOSE VALUES ON HEALTHY LIVING CORRELATE WITH OUR OWN.
LET US KNOW IF YOU’D LIKE TO BE PART OF OUR NEXT ISSUE.
WITHASSOCIATE YOUR BRAND
WITH GOOD, WHOLE, BONA FIDE FOOD
ADVERTISE
just good, whole, bona fide food 15
take an hour to whip up this
smorgasbord, gather some
friends & find a park bench to
settle in to.
AUGUST/SEPTEMBER ISSUE16
oohh
FANCY!
WE VISITED THE WOMENS WAR
MEMORIAL RESERVEIN STIRLING
GIVE IT: IMPRESS SOMEONE WITH YOUR CULINARY SKILLS AND GIFT THIS. TRY IT WITH DIFFERENT TOPPINGS TOO!
2 BARS OF DARKCHOCOLATE
2 TBSP GOJI BERRIES3 MEDJOOL DATES
1/2 CUP PISTACHIOS
CHOCOLATEBARK
AUGUST/SEPTEMBER ISSUE17
SPICE UP YOURTEA!QUITE LITERALLY.
Bring 2 cups of water and spices to a boil then let simmer for 15 mins.
Turn heat off, add the tea and allow to steep for 3-5 mins. Strain.
Add 2 more cups of boiling water.
Add honey and milk and serve sprinkled with nutmeg!
4 CUPS WATER8 CLOVES
2 CINNAMON STICKS1 TSP NUTMEG
1 TSP GRATED GINGER1 CARDAMON POD
1 TSP VANILLA2 TBSP LOOSE BLACK TEA
3 TBSP HONEY1 CUP MILK
PACKED LUNCH
Melt chocolate in a glass bowl over a pan of boiling water (careful not to let the bowl touch the water)
Spread melted chocolate on a flat tray covered with baking paper
Scatter over goji’s, pistachios and dates.
Allow to cool to firm up
CHAI TEA
17
SWEET POTATOCHIPS
2 LARGE SWEET POTATOESOLIVE OIL
CUMINRED WINE VINEGAR
PAPRIKASALT
WE USED:
1 REGULAR +
1 PURPLE
SWEET POTATO
PERFECT
FOR
LUNCHBOXES
Slice sweet pots to about 3mm.
Toss in a bowl with other ingredients
Bake for 45 mins at 165°c turn 3-4 times.
On the last turn, drizzle with olive oil and more vinegar
4 TOMATOESBUNCH OF BASIL
3 LARGE MOZARELLA BALLSOLIVE OIL
BALSAMIC VINEGARS + P
Chop tomatoes and mozarella, remove basil leaves & toss everything
TOMATOSALAD
WE USED:
RUSSIAN
TOMATOES
FROM WILSON’S
ORGANICS
PUMPKINQUICHE
THE
FILL
ING
THE
CRU
ST
1 CUP ROLLED QUINOA1 CUP OATS
1/4 CUP OLIVE OILSPLASH OF WATER
SALT
6 EGGS1/2 CUP MILK
1/2 BUTTERNUT PUMPKIN1 CUP SPINACH
50GMS GOATS CHEESE1/2 CUP CHEDDAR CHEESE
1 TBSP CHOPPED DILLS + P
Use a food processor and blitz the rolled quinoa + oats into a fine meal.
Add oil and water until well combined and dough-like.
Press into a lined baking dish.
Blind bake the crust at 160°c for 12 mins. Let cool.
Chop pumpkin into small chunks.Roast at 165°c for 30 mins/until tender, then allow to cool.
Arrange veggies on the crust.
Mix eggs, cheese, dill and milk and pour into crust.
Bake at 165°c for 25-35 mins or until the eggs are cooked through.
serves 5
1. Sift the flour and place in a bowl, add the salt and baking soda. Start by adding the water (containing the dissolved honey) slowly and mixing it through by hand. You can use a food processor or bread machine too.
2. Once all the water has been mixed through and you have formed a dough, add the oil and begin kneading until the dough becomes quite springy. This doesn’t take long but use some muscle.
3. Roll out the dough as thinly as possible (if you’ve used too much water then the dough will be sticky, so add more flour or flour the surface) and cut out your pizza shape using a small round dish or to your preference.
1 CUP CASHEWS1/4 CUP CHOPPED RED CAPSICUM
2 TBSP OLIVE OIL3 TBSP WATER
1 TSP SALT1 TSP CURRY POWDER
1/2 TSP GROUND TURMERIC POWDER
Add all ingredients to a food processor and blend until it’s smooth.
SPELT PIZZA
DOUGH
TOP WITHTHE FLAVOURS
YOU LOVE
2 CUPS WHOLE MEAL SPELT FLOUR1 CUP WATER2 TBSP OLIVE OIL1/2 TSP SALT1 TBSP HONEY (MIXED INTO THE WATER)1/2 TSP BAKING SODA (OPTIONAL)
CASHEW “CHEESE”
NOTE: This is the perfect alternative to dairy and can be used on sandwiches, as a dip,
sauce or dressing for many meals - cooked or raw, veggie or not.
check out Ulyana’s other delicious recipes at www.kitchen-fairy.com.au
a unique blend of a passion for natural health and creative endeavours in the
kitchen, garden and beyond.
Ulyana from
KITCHEN FAIRYrecipe
+ photosby
We are the first to combine our love of food/coffee/ clothing & homewares and all things vintage/retro.
I have always had a taste for great healthy food, and have had a passion for collecting to one day start my
own business. Now my dream is a reality. - Natasha, Owner
10 ROSETTA STREET | WEST CROYDON | SA 5008
CAFE We strive to use South Australian products and produce.
Our coffee is roasted here in SA. It’s FAIRTADE and Organic AA Grade. We use BD Paris Creek Milk & Creams. All day BREAKFAST SATURDAY & SUNDAY
Homemade pies and pastries, veggie slices, pizza, soup, fresh sandwiches, cakes, tarts, biscuits, coffee and a large range of teas.
RETAIL Fashion you will fall in love with that can be worn time and time again. Our col-lection is nearly new clothing, retro, vintage, girly and is of high quality. We stock a huge range of high end brands, sizes and a style to suit all body types.
High quality shoes, handbags, jewellery & accessories from all eras 1920’s - now.We also sell a large range of retro & vintage homewares from small teapots/ dinner sets/ aprons/ cannisters/ furniture.
WED - FRISAT - SUN
8:30 - 4:00PM9:00 - 4:00PM
AUGUST/SEPTEMBER ISSUE20
YOGHURT
PARFAIT &
CHAI LATTE
THAI
FISH CAKE
SALAD
plenty of
seating, lovely
things to look at
and WIFI too. 119 MELBOURNE STREETNORTH ADELAIDE 5006
alk down Melbourne Street, on the city’s skirt, until you see this
bright red door and go straight through to UR Caffe. Whether you’re keen for a late breakfast, tasty beverage or an amazing Thai inspired surprise - you’ll be very happy here.
Start your day with something sweet with a bite into the fresh fruits atop the Yoghurt Parfait. Or do you swing the savoury way? Try the Poached Eggs with Avo. Attention to detail is at its finest here, and you’ll find all your fave cafe brekkies too!
Lunch time brings a whole new ball game. Kate and Boyd, the owners of UR Caffe, bring their passion for good food and coffee to the table, every time. The wonderful Thai inspired
mains include the house-made Thai Fish Cakes. They’re an incredible combo of the freshest Thai flavours that react perfectly with each other.
There’s a huge assortment of salads, veggie, vegan and gluten free options as well as smoothies, cakes, a tea selection and they know how make a really great coffee, consistently!
Wander on down and set your sights on this colourful and comfortable eclectic mix that makes you feel as very welcome as you are - after all, it is UR Caffe.
ph: 08 8267 3553www.urcaffe.com.au
TUESDAY - FRIDAY7:30AM - 4PM
SATURDAY - SUNDAY8:00AM - 4PM
THAI FISH CAKE SALADAuthentic Thai flavours make this
salad so flippin’ flavourful. It’s made in-house from a traditional Thai recipe that wont dissaspoint.
It’s delicious and super fresh.
PRAWN TARTINEWho doesn’t love a prawn and
avocado combo? This dish is busting with toppings and
finished with house-made mayo made with Japanese chilli.
ACAI SMOOTHIEHow wonderfully convenient are
smoothies? Try the Acai Smoothie for a big burst of nutrients. They even phonetically spell it on the
menu for you - so helpful!
YOGHURT PARFAITCombine this yoghurt-muesli
decker with one of the amazing tea choices and you’ve got a
delicious, nutritious brekkie and an anti-oxidant hit for $10.
DOTRY
MELBOURNE STREET
LEFEVR
E TCE
MANN RD
PARK RDPA
RK R
DH
ACK
NEY R
D
FINNIS ST
STANLEY ST
BUNDEYS RD
CBD
BROUGHAM PL
UR CAFFE
EAT HERE
WA
R M
EMO
RIA
L DR
IVE
AUGUST/SEPTEMBER ISSUE22
SERVINGSUGGESTION
ABSOLUTELY
TRY THESE!
it’s an amazing way to
eat broccoli
PARMESAN
BROCOLLI
FRITTERS
1 LARGE BROCCOLI FLORETTE1/3 CUP FLOUR (WE USED OAT)
1/2 CUP PARMESAN CHEESE2 GARLIC CLOVES
1 EGGS+P
Roughly chop brocolli and steam until just tender.Mash together with other ingredients - keep it slightly chunky. Form mixture into patties.Fry each side for 2-3 minutes.
mak
es 4
just good, whole, bona fide food 23
3 TBSP GREEK YOGHURT1/2 CUCUMBER-GRATED
SQUEEZE OF LEMON JUICE1/2 MINT BUNCH-CHOPPED
1 GARLIC CLOVE-MINCEDS + P
mix all ingredients and season to taste.
1 CUP CHICKPEAS1 LEMON - JUICED
1 BUNCH CORRIANDER1/2 BUNCH OF MINT
1 TBSP TAHINI1 TBSP PAPRIKA
1TBSP CUMIN2 GARLIC CLOVES
S + P
150GMS HALOUMI(fry each side for 2-3 mins)
CHERRY TOMATOES(roast at 160°c for 30 mins)
Mix all ingredients in a food processor until well combined.
Fashion into little balls
Fry for a few minutes, turning frequently to brown.
FELAFELHALOUMITOMATOTZAZIKI
serve
s 2
AUGUST/SEPTEMBER ISSUE24
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Boasting a large range of essential oil based creams and soaps which are made in small batches for freshness.
Our products are free from petro-chemicals
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Excellence, quality and product integrity are
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UAC6 is considered food for the skin. Our materials have been sourced from
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UAC6 prioritises happiness and service with our customers and offer a 100% money back guarantee if your not happy with your purchase.
Our products are sold through selected local distributors and at the Organic Sustainable Markets in Henley Beach every Saturday.
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All of the UAC6 range is made right here in Adelaide and we take
pride in supporting local businesses.
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Personal and Home Care Products
Delivering to Adelaide, Hills, Southern, Barossa & Country SACasual Shopping Pre-set Boxes Great Weekly Specials Low Delivery Fee
Home delivery is the answer!Telephone: 1300 833 998 or Mobile: 0438 243 624www.organicbox.com.au
Is your health and wellness a priority?Having difficulty finding certified organic produce?Pressed for time?
just good, whole, bona fide food
Certified Organic Fruit & Vegetables 100% Grass Fed Organic Beef Certified Organic Chicken Dairy Share Cow Program
Personal and Home Care Products
Delivering to Adelaide, Hills, Southern, Barossa & Country SACasual Shopping Pre-set Boxes Great Weekly Specials Low Delivery Fee
Home delivery is the answer!Telephone: 1300 833 998 or Mobile: 0438 243 624www.organicbox.com.au
Is your health and wellness a priority?Having difficulty finding certified organic produce?Pressed for time?
SPOTLIGHT ON
1 BUTTERNUT PUMPKIN JUICE OF 1 ORANGE
2 TBSP MAPLE SYRUP1 TBSP BALSAMIC VINEGAR1 CUP WALNUTS - CHOPPED1 CUP SPINACH - CHOPPED
Chop pumpkin into bite size pieces and roast at 165°c for 25 mins or until tender.
Combine orange juice, maple syrup and balsamic in a saucepan and bring to a boil. Simmer for 5-10 mins until reduced by a third.
Remove from the heat, then stir in chopped spinach and walnuts.
Put a tsp on each pumpkin piece.Pierce with toothpicks to serve.
NOTE: THIS ALSO MAKES AN AWESOME SALAD
maple walnut + pumpkin bites
1/2 BUTTERNUT PUMPKIN2 LARGE PORTOBELLO MUSHIES
SOFT GOATS CHEESEA/2 RED ONION
1 TBSP PARSLEY1/2 TSP PAPRIKA
LEMON JUICES + P
Chop pumpkin into cubes and roast at 165°c for 30 mins/until tender.
When ready, mash with goats cheese, onion, parsley, paprika, lemon juice and season to taste.
Press into mushrooms and bake at 165°c for 10-15 mins, until mushrooms collapse slightly
serves 2
goats cheese + pumpkinstuffed mushrooms
1 /2 BUTTERNUT PUMPKIN1 LARGE SWEET POTATO
1 ONION1 LARGE CAPSICUM
2 CLOVES GARLIC1 TBSP PAPRIKA
1TBSP CUMIN2 CUPS WATER
1 TBSP OLIVE OILS + P TO TASTE
Chop onion and garlic and fry for in a large pot with oil and spices for a few minutes.
Chop potato, pumpkin and capsicum into chunks and add to the pot with the water.
Bring to the boil and then simmer until vegetables are tender.
Blitz with a hand-held processor until smooth, divide and serve.
Top with: good quality yoghurt + chopped walnuts.
Note: you might need more water if you prefer your soup quite thin.
serves 2pumpkin + sweet potato soup
mak
es a
bout
20
AUGUST/SEPTEMBER ISSUE26
EAT WELL
2 CARROTS
2 APPLES
GINGER - ABOUT AN INCH
CINNAMON
2 KIWI FRUITS1/2 HEAD OF BROCOLLI1 CUP SPINACH1 APPLE
just good, whole, bona fide food 27
EAT WELL
1 BEETROOT2 CARROTS2 APPLES1 ORANGE
HERE, DRINK THIS
THROW SOME FRUITS + VEGGIES IN A JUICER AND GUZZLE DOWN THE GOODNESS
2 CUPS OF OAT FLOUR 1 CUP ALMOND FLOUR
1 1/2 TSP BAKING SODA1/2 TSP SALT
2 TSP CINNAMON1/2 TSP NUTMEG
1/4 CUP COCONUT OIL (OR OIL OF YOUR CHOICE)
1/4 CUP HONEY1 TSP PURE VANILLA EXTRACT
2 EGGS3 CARROTS GRATED
1 APPLE GRATEDTO SERVE : ICING + 1/3 CUP PISTACHIOS
Mix dry ingredients together,then mix wet ingredients.
Fold together wet + dry ingredients and pour into a cake tin lined with baking paper
Bake for 35-45 mins at 165°c until golden and a skewer comes out clean
Allow to cool and spread with icing and top with chopped pistachios
CARROT CAKE+ COCONUT VANILLA ICING
make your own flourblitz grains or nuts like oats, barley, walnuts, almonds and rolled quinoa into a fine meal.
baking certain things yeild different results,
so use your kitchen intuition.
COCONUT CREAM ICING
RECIPEpg 12
just good, whole, bona fide food 29 just good, whole, bona fide food 29
2/3 CUP OAT FLOUR1 1/3 CUP ALMOND FLOUR1/4 TSP BAKING POWDER
1/4 TSP BAKING SODA1/2 TSP CINNAMON
SALT
2 BANANAS1 PASSIONFRUIT PULP
2 EGGS1/2 CUP OF MILK
1/3 CUP HONEY1/2 TSP VANILLA EXTRACT
Serve with:
ricotta mixed with
passionfruit pulp
Mix dry ingredients together.
Mash bananas and add passionfruit, eggs, honey and milk
Fold together wet + dry ingredients until just combined and pour into a loaf tin lined with baking paper
Bake for 35-45 mins at 165° until golden and a skewer comes out clean
1/2 CUP ALMONDS - CHOPPED2 MEDJOOL DATES - CHOPPED1 CUP OATS2 TBSP AGAVE NECTAR1 TBSP OIL (WE USED COCONUT)RHUBARB COMPOTE(RECIPE PG 12)
Mix all ingredients except the compote
Divide compote into 2 small oven-safe dishes and top with crumble mix.
Bake for 30 mins at 165°c until golden
TIP: If you just made the compote and it’s still warm, just put the crumble under the grill until golden.
RHUBARBOATMEALCRUMBLE
1 1/2 CUPS SPELT FLOUR1 TEASPOON BAKING POWDER1/2 TEASPOON BAKING SODA1/2 CUP CHOPPED MACADMIA NUTSSALT
coconut vanilla icingpg 12
Preheat oven to 165°c.
Mix dry ingredients, mix wet ingredients, then fold the two together.
Line a cookie sheet with baking paper.
Fashion into balls and place 3cm apart on the cookie sheet. Press down slightly on each one with a fork.
Bake for 20 mins or until golden brown. Eat as is or slice them in half and add some coconut vanilla icing for an extra special treat.
TIP: add the juice of 1/2 an orange to the icing recipe for even more citrus zing!
1/3 CUP HONEY1/3 CUP OIL1 EGG1/3 CUP ORANGE JUICE1 TBSP VANILLA EXTRACT
ELIZABETH ST
LET THEM
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QUEEN
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just good, whole, bona fide food 31
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