Pea and Avocado Guacamole

Peas in guacamole!? Whattttt. I know right, mind blown. But, why would you put peas in guacamole? I hear you ask. Well, the answer is simple my friend. These little green balls add a pop of sweet, creamy perfection to this delicious dip while keeping it bright green for dayz.

The addition of peas boost this dips heath status as green peas are high in vitamin K, loaded with antioxidants and anti-inflammatory benefits, + they also support blood sugar regulation.

Serves – 4
Prep Time – 10 minutes

Ingredients

  • 1 cup of McCain Peas – thawed
  • 1 large ripe avocado – peeled and pitted
  • ¼ cup of fresh coriander leaves – torn
  • ¼ cup of fresh mint leaves – torn
  • 1 clove of garlic – grated
  • ½ cup grape tomatoes – diced
  • ½ cup red onion – finely diced
  • ½ tsp cayenne pepper
  • 1 tbs white vinegar
  • 1 tbs olive oil
  • The juice of 1 lime
  • 1/4 cup whole egg mayonnaise – optional
  • Salt and pepper, to taste
  • Serve with vegetable sticks and brown rice crackers

Method

  1. Place peas and avocado into a medium sized mixing bowl, add lime juice and mayonnaise, mash roughly using a fork. Add vinegar, olive oil, garlic, onion, coriander, tomatoes and cayenne pepper and mix well to combine. Season with salt and pepper, to taste and serve with vegetable sticks and brown rice crackers.

Enjoy! x

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Eggs Benedict with Hash Browns and Smoked Salmon

Things I want for Mother’s Day include sleep, breakfast in bed, a long bath and to poop without a cheer squad. So… with that in mind, I have taken it one step further and literally made a recipe for the exact breakfast I would like. Because at times I can be as subtle as a sledgehammer.

Without further ado, I present to you a recipe for a super simple breakfast in bed that is sure to win praise. Bonus points if you bring coffee, juice and pastries.

Serves – 1

Prep time – 10 minutes

Cooking time – 30 minutes

Ingredients

  • 2 McCain Hash Browns – cooked as per packet instructions
  • 1 egg
  • 1 tsp white vinegar
  • 50g smoked salmon
  • Hollandaise sauce and fresh dill to serve

Method

  1. Pour cold water into a large saucepan until approximately 6cm deep and add the vinegar. Bring to the boil over medium heat, reduce heat to low, water should still be simmering around the edge of the saucepan.
  2. Crack 1 egg into a small bowl. Using a slotted spoon, swirl the water in a circle. Once the water pace has slowed a little, pour the egg into the centre of the swirling circle. Cook the egg for 2 to 3 minutes for a soft yolk, 3 to 4 minutes for a firm yolk. Remove the egg with the slotted spoon and place on a paper towel to drain.
  3. Place the McCain Hash Browns onto a plate, place a few slices of smoked salmon on the top of each, top with the egg, spoon over hollandaise sauce, and garnish with a fresh dill sprig.

Enjoy! x

Quinoa and Pea Salad

Pea and Quinoa Salad

 

Quinoa and Pea Salad

Served on its own as a lunch, or as a side, this is one of those nourishing salads that is simple to prepare yet big on wow factor, perfect for lazy weekend entertaining.

Ingredients

  • 1 ½ cups of McCain Peas – cooked as per packet instructions
  • ¼ cup of tricolour quinoa
  • ¾ cup of water
  • 150g sweet berry truss tomatoes
  • ½ cup of fresh mint leaves – loosely packed
  • ¼ cup of shallots – sliced
  • 100g haloumi – sliced
  • 2 cups of mixed baby salad leaves
  • 1 tbs garlic infused olive oil
  • 1 tbs olive oil
  • The juice of 1 lemon
  • Salt and pepper, to taste

Method

  1. Place quinoa and water in a small saucepan over medium heat and bring to the boil. Reduce heat to a simmer, cover and cook for 15 minutes, or until quinoa absorbs water. Transfer to a large serving bowl.
  2. Place McCain Peas, shallots, tomatoes, mint leaves and baby salad leaves into a bowl with the quinoa and fold through to combine well. Season with salt and pepper, to taste, and dress with the juice of ¾ of the lemon and garlic infused olive oil.

Meanwhile, slice haloumi into approximately 5mm thick pieces. Heat olive oil in a small non-stick frying pan over high heat and cook haloumi with the remaining lemon juice for 1-2 minutes on each side, or until golden. Remove from pan and serve immediately a top quinoa salad mixture.

Sadhana Kitchen Bondi

Review – Sadhana Kitchen, Bondi

Sadhana Kitchen Bondi

Sadhana Lasagne and Carrot Walnut Falafel Plate

Sadhana Kitchen, Sydney’s first organic, vegan, raw, wholefoods café has officially opened their second store location on Warners Avenue, the doorstep of Sydney’s iconic Bondi Beach.

Sadhana Kitchen Menu

Sadhana Kitchen Menu

The raw, vegan and organic foods culinary trend is quickly gaining momentum across Sydney, with the opening of Sadhana Kitchen Bondi cementing its place in mainstream dining. The new café is set to become a population fixture among locals and visitors alike.

“We always knew there was a demand for our food here in the Eastern Suburbs,” says Sadhana Kitchen Founder and Director, Maz Valcorza. “We had a lot of customers from the Bondi area travelling to our flagship store in Enmore and telling us how much of a hassle it was. Now we can service the inner west and the east as well.” said Valcorza.

It has taken two years for Valcorza to find the ideal beachside location, which has been found at the site once occupied by Nina Ploy’s Thai restaurant. They have kept the space’s industrial feel, showcasing the exposed brick and harnessing the chic appeal of bare copper piping, while incorporating bursts of colour from plants and deep ocean blue tiling.

The Sadhana Kitchen, Bondi store will provide a range of in-house and takeaway dining options including their signature raw, vegan high-tea and 7 course, raw, vegan degustation. The café will also offer a daily menu of breakfast, lunch, sweets, juice, smoothie and cocowhip x SK dessert items. The menu is packed full of Sadhana favorite’s including the pitaya bowl of dragon fruit blended with frozen strawberries and banana, served with fresh fruit and Sadhana’s original blend granola (featuring buckwheat, goji berries, cacao nibs and shredded coconut); and the “Cheezeburger” made with a nut-free vegan patty (also known as “Neatloaf”) and topped with homemade vegan cheddar cheeze.

“I want to make vegan food more accessible. Sadhana Kitchen exists to make organic, plant-based wholefoods and raw food accessible to everyone, no matter your background. By making these foods and services available, I hope that people will cultivate a mindful connection to what they are putting into their bodies.  I want them to have the knowledge, and experience to make kinder, healthier, and more ethical choices for themselves, and our world.” said Valcorza.

All Sadhana Kitchen menu items are crafted from raw, plant-based ingredients with everything prepared at temperatures below 40 degrees Celsius. “We wanted the least amount of refinement to our dishes. We work hard to make sure that everything we serve is still hearty, familiar and indulgent. I don’t want people to feel like they’re just going out for a salad,” says Valcorza. “When people leave here, they’re going to feel full.”

Sadhana Kitchen Bondi

Sadhana Kitchen Bondi

Sadhana Kitchen Bondi, 132 Warners Avenue, Bondi Beach
Open Daily 8am–4pm

www.sadhanakitchen.com 

Broccoli Tots

Broccoli Tots

Broccoli Tots

If you love tatter tots/ potato gems / potato nuggets / delicious food – but you’d like to give it a healthy makeover, then check out this baked [not fried] Broccoli Tots.

This recipe is super easy, quick and child friendly – so they can get involved in the creation and sample their results once the oven beeps. The broccoli flavour isn’t overpowering and they make a great kids snack and are perfect for child-led weening.

Serves – makes 25 tots

Prep Time – 10 minutes

Cooking Time – 20 minutes

Ingredients

  • 2 cups of McCain Broccoli – cooked as per packet instructions
  • 1 small brown onion – quartered
  • 2 eggs
  • 1/3 cup of breadcrumbs
  • 1/3 cup of grated tasty cheese
  • 1-2tsp of Italian Herbs
  • Salt and pepper, to taste

Method

  1. Preheat a fan-forced oven to 210°C and line a large baking tray with baking paper.
  2. Place onion into a blender and blend until finely chopped. Add McCain Broccoli and blend until chopped into small pieces.
    NOTE: this can be done with a knife if you don’t have access to a blender.
  3. Transfer the broccoli mixture to a large mixing bowl, add remaining ingredients, mix until well combined, and season to taste with salt and pepper.
  4. Take a tablespoon sized scoop of the mixture and use your hands to form it into a shape that resembles a McCain Potato Nugget. Place onto the lined baking tray and repeat. This mixture will yield approximately 25 Broccoli Tots.
  5. Place the Broccoli Tots into the oven and cook for minutes, turning halfway, or until golden.
  6. Serve immediately or pop into a lunchbox for a healthy school or work snack!
Cauliflower 'Rice' + Citrus Salad (6)

Cauliflower ‘Rice’ and Citrus Salad

Cauliflower 'Rice' + Citrus Salad (6)

The gluttonous Christmas period is over. Step away from the cheesecake, put down that last potato and for the love of god get out of cookie jar! We have all had our fair share of over indulgence as is customary at this time of year but now it’s time to embrace the warmer months, dish up the salads and give your heart time to recoup for next December.

This salad features the hot trend of cauliflower ‘rice’ and it’s amazing just how, well, un-cauliflowery it tastes. It really does make you feel like you’re giving into those carby cravings but it’s good for you. Win, win, right?

Serves – 6-8

Prep Time – 15 minutes

Cook Time – 7 minutes

Ingredients

  • 1kg of McCain Cauliflower – well thawed
  • 1 orange – zested and segmented
  • ¼ cup pistachios – toasted
  • ½ cup fresh parsley – coarsely chopped
  • ½ cup fresh mint – coarsely chopped
  • ½ cup fresh coriander – coarsely chopped
  • ¼ cup dried apricots – quartered
  • ½ Lebanese cucumber – quartered lengthways and cut into chunks
  • 1 tbs olive oil
  • 1 tbs lemon juice
  • 1 tbs apple cider vinegar
  • 1 tbs honey
  • ½ tsp chopped garlic

Method

  1. Place ½ of the McCain Cauliflower into a food processor bowl and pulse until it resembles rice. Be careful not to over blend or it will become too mushy. Repeat with remaining cauliflower.
  2. Place cauliflower rice into a clean tea towel or cheesecloth and squeeze well to remove excess moisture. Meanwhile, heat a large non-stick pan over a high heat and add strained cauliflower rice to the pan. Use a spoon to breakup any chunks and cook, stirring occasionally for 5-7 minutes or until golden. Remove from heat and allow to cool.
  3. Place olive oil, apple cider vinegar, lemon juice, honey and garlic in a small bowl and mix well to combine.

Place cauliflower rice into a large mixing bowl, add dressing and, remaining ingredients and toss well to combine. Refrigerate until ready to serve.

Potato and Chorizo Taco

Crispy Potato and Chorizo Tacos

Potato and Chorizo Taco

Carb on carb paired with spicy chorizo, hells yeah.

The potatoes are crispy, while the chorizo has a range of textures, it’s juict with crisp caramel pieces, the perfect combination. The mixture is then stuffed into soft warm tortillas and topped with and a slew of garnishes. It’s one of the simplest and most delicious tacos you can make.

Serves –  4

Prep Time – 10 minutes

Cooking Time – 35 minutes

Ingredients

  • 1 packet of McCain Traditional Roast Potatoes – cooked as per packet instructions
  • 2 chorizos – sliced
  • 1 Spanish onion – cut into wedges
  • 1 bunch of coriander
  • 1 green chilli – sliced
  • 1 red chilli – sliced
  • Sour cream, to serve
  • Lime, to serve
  • Corn or flour tortillas – prepared according to packet instructions

Method

  1. Heat a large saucepan over a medium-high heat, add sliced chorizo and cook for 5 minutes, stirring occasionally, or until chorizo is golden and heated through.
  2. Remove McCain Traditional Roast Potatoes from oven and halve/quarter them according to size.
  3. Serve McCain Traditional Roast Potatoes, chorizo, tortillas, onion, coriander, chilli, lime and sour cream immediately on a large chopping board and allow guests to build their own tacos.

Enjoy!