Recipes
Thai Pumpkin and Chickpea Curry
This Thai Pumpkin and Chickpea Curry makes for a hearty vegetarian meal on these cold Canberra nights.
This Thai Pumpkin and Chickpea Curry makes for a hearty vegetarian meal on these cold Canberra nights.
Recipe by GH Nutrition.
Ingredients
500g Japanese or Queensland Blue Pumpkin, cut in half wedges, seeds removed and skin on
1 tbsp extra-virgin olive oil
1 medium brown onion, diced
1/4 cup Thai yellow curry paste
400mL light coconut milk
1 tbsp fish sauce
400g tin chickpeas, drained and rinsed
1 dozen cherry tomatoes, washed
Large handful of baby spinach leaves, rinsed
Fresh coriander leaves, roughly chopped, to garnish
1 long red chilli, thinly sliced, to garnish
Steamed white rice, to serve
Equipment
Oven Tray
Large Frypan
Recipe
Pre-heat oven to 180 degrees celsius. Place the pumpkin on an oven tray lined with baking paper and lightly season with olive oil, salt and pepper. Place in the oven for approximately 50 minutes, or until tender.
With 20 minutes to go, prepare the rice. Place 1 cup rice in a saucepan and add 1.5 cups water. Bring to the boil. Reduce heat and simmer covered for 15 minutes. Remove from heat and stand covered for 5 minutes.
Once you get the rice on, heat oil in a large frypan over medium-high heat. Add onion and cook for 5 minutes, until soft. Add curry paste and cook for 1 minute or until fragrant. Add chickpeas and cook for 2 minutes. Reduce heat and add coconut milk and fish sauce. Add tomatoes and stir. Let simmer for 5 minutes. Add spinach and cook until wilted.
Remove cooked pumpkin from oven and place on a plate with the curry and rice. Garnish with coriander leaves and chilli.
Halloumi Spring Salad with Chilli Yoghurt
When you’re after a lighter lunch or dinner, try this pan-fried halloumi spring salad.
When you’re after a lighter lunch or dinner, try this pan-fried halloumi spring salad. Filled with greens and gluten-free quinoa for added protein, it makes for a speedy and satisfying meal.
Recipe from GH Nutrition
Ingredients
1 + 1/2 cups tri coloured quinoa
3 cups water
3/4 cup flat-leaf parsley leaves
3/4 cup mint leaves
1 tsp extra-virgin olive oil
200g halloumi, cut into matchsticks
Large handful snow peas, trimmed, blanched and halved
1 Lebanese cucumber, halved and cut into matchsticks
1 avocado, sliced
Lemon wedges, to serve
Chilli Mint Yoghurt Dressing:
1/3 cup Greek yoghurt
1/2 cup fresh mint leaves, finely chopped
1 tbsp sweet chilli sauce
Equipment
small saucepan
Large Saucepan
Frypan
Recipe
Place the quinoa and water in a large saucepan over high heat. Bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes, or until the quinoa is cooked and water has been absorbed. Set aside.
In a separate small saucepan, fill to halfway with water and bring to the boil. Reduce heat to low and blanch snow peas for 1-2 minutes.
Meanwhile, to make the chilli mint yoghurt dressing, place the yoghurt, mint, and chilli sauce in a small bowl and combine. Set aside.
Place the quinoa, parsley, mint and half the dressing in a large bowl and toss to combine.
Heat olive oil in a small frying pan over medium heat. Add the halloumi and cook for 1–2 minutes each side, or until golden.
Divide the quinoa, snow peas, cucumber, avocado and remaining dressing between the plates. Top with the halloumi and serve with lemon wedges.
Grilled Orange, Asparagus & Witlof Salad
Witlof is a salad green that is delicious raw or cooked.
Witlof is a salad green that is delicious raw or cooked. With a slightly bitter flavour, it complements the sweet oranges and vino cotto dressing.
Recipe from GH Nutrition
Ingredients
1 x orange, cut into wedges
Extra-virgin olive oil, to drizzle
1 x bunch baby asparagus
2 tbsp vino cotto dressing
2 x witlof, break apart
1 carrot, peeled into long ribbons
Sea salt and cracked black pepper, to season
Equipment
SMALL-MEDIUM FRYPAN
Recipe
Cut the oranges into wedges and drizzle over olive oil.
Heat a small-medium frypan over medium heat and grill the oranges until caramelised.
Heat a small pan with water, bring to the boil. Turn heat to low and blanch the asparagus until just tender. Remove from water and drizzle with olive-oil.
To make the dressing, add the vino cotta with a drizzle of olive oil and whisk to combine. Season with sea salt and cracked black pepper.
Toss the dressing through the oranges, asparagus, witlof and carrot and serve immediately.
Winter Porridge with Cinnamon Apple Topping
The best thing about porridge is you can add your favourite toppings. Here we’ve combined creamy oats with seasonal apples, cinnamon and vanilla for a real morning treat.
The best thing about porridge is you can add your favourite toppings. Here we’ve combined creamy oats with seasonal apples, cinnamon and vanilla for a real morning treat.
Recipe by GH Nutrition.
Ingredients
1 CUP ROLLED OATS
2 cups milk or water or half/half, milk adds a delicious creaminess to this recipe
1 tsp chia seeds
1 tsp LSA mix
1 green apple
1 tbsp rice malt syrup
1⁄2 tsp ground cinnamon
1⁄4 tsp vanilla bean paste
1/4 cup walnuts, chopped, optional
All ingredients sourced from Market Health Food at the Fyshwick Markets.
Recipe
Peel the apple, core and cut into eighths. In a bowl, add the apple, rice malt syrup, cinnamon, vanilla and walnuts and toss to coat. Let marinate for 15 minutes, if time permits.
Heat a medium frypan over medium-high heat. Add the cinnamon apple mixture and cook, stirring occasionally, for 5 minutes, or until the apple is tender and caramelised.
Meanwhile, heat a small saucepan over medium heat. Add the oats, milk, chia seeds and LSA and stir to combine. Once simmering, turn heat down to low, and allow the oat mixture to continue to simmer away for about 5 minutes, or until cooked.
Divide the mixture between bowls and top with the cinnamon apples.
Porridge with Chai Poached Pears
Seasonal pears poached in chai tea and warming spices, makes this porridge dish the perfect start to Canberra’s cooler mornings.
Seasonal pears poached in chai tea and warming spices, makes this porridge dish the perfect start to Canberra’s cooler mornings.
Recipe by GH Nutrition.
Ingredients
1 CUP ROLLED OATS
2 cupS milk of choice
2 Beurre Bosc pear, peeled
500mL water
1 chai tea bag
1 cinnamon stick
2 cardamon pods, crushed
Greek yoghurt, to serve
Pepitas and pistachios, to serve
All ingredients sourced from Market Health Food at the Fyshwick Markets.
Recipe
Place the water, tea bag, cinnamon and cardamom in a medium saucepan over high heat. Bring to the boil. Remove the tea bag and add the pears. Reduce the heat to low and simmer for 30 minutes (or until pears are soft), turning halfway through cooking for even colour. Carefully remove the pears from the syrup and set aside. Increase the heat to medium and cook for a further 10 minutes, or until the syrup is slightly thickened.
While syrup is thickening, combine oats and milk in a small saucepan over medium heat. Bring to the boil. Cook, stirring for 3-5 minutes, until oats are cooked through and nice and creamy.
To serve, divide oats between bowls and top with poached pears, syrup, Greek yoghurt, pepitas and pistachios.
Rhubard Oats
A beautiful, comforting breakfast to warm you up on those cool mornings.
A beautiful, comforting breakfast to warm you up on those cool mornings.
Ingredients
1 CUP ROLLED OATS
1 cup milk of choice
1 cup water
1 cup rhubarb, diced
1 tbsp honey
1 1⁄2 tsp lemon juice
All ingredients sourced from Market Health Food at the Fyshwick Markets.
Recipe
To make the rhubarb puree, add the diced rhubarb, lemon juice and honey into a small saucepan. Cook on a low simmer for about 15 minutes or until softened.
In another small saucepan, bring the milk and water to a boil. Once boiling, reduce the heat to low and add in the oats.
Cook for about 4 minutes, or until the oats have absorbed most of the liquid, stirring occasionally. Remove from the heat.
To serve, combine the oats and rhubarb puree, adding more milk if you prefer a looser consistency.
Asian Fish Parcels
This Asian inspired baked fish recipe is a deliciously simple and healthy dinner.
This Asian inspired baked fish recipe is a deliciously simple and healthy dinner. Best of all, it can be on the table in 30 minutes!
Recipe by GH Nutrition
Ingredients
2 x 200g ling fish
4 spring onions, white part only, thinly sliced
1/4 cup light soy sauce
1/2 tsp sesame oil
1 lime, juiced and zested
4cm fresh ginger, cut into thin matchsticks
1 long red chilli, deseeded and thinly sliced
Fresh coriander leaves, to serve
Steamed rice, to serve
400g steamed Asian greens, to serve i.e pak choi, choy sum
2 tbsp oyster sauce, for Asian greens dressing
1 tsp sesame oil, for Asian greens dressing
Equipment
2 x saucepans
Steamer
Recipe
Bring two saucepans filled with water to the boil.
In one saucepan, cook rice as per packet instructions (white rice will take about 20 minutes to cook, brown rice about 30 minutes).
Preheat a fan-forced oven to 180 degrees celsius. Cut 2 sheets of baking paper and 2 sheets of aluminium foil into 35cm lengthwise. Place 1 sheet of baking paper over 1 sheet of foil and place the fish in the middle of the paper. Repeat with the other piece of baking paper, foil and fish.
In a small bowl, combine the spring onion, soy sauce, sesame oil, lime juice and zest. Drizzle over the fish. Sprinkle fish with ginger.
Fold the parcels to enclose and place in the oven for 15 minutes, or until cooked through.
Meanwhile, add the Asian greens to a steamer on top of the second saucepan and cook for around 5 minutes, or until slightly softened but still bright green. If don’t have a steamer, add greens to the water and cook for 2-3 minutes. Remove from the steamer/drain greens and set aside. Mix together the oyster sauce and sesame oil and drizzle over Asian greens, just prior to serving.
Once the fish is cooked to your liking, open the parcels and sprinkle with chilli and coriander.
Serve with steamed rice and Asian greens.