Potato and Leek Cheesey Soup

As soon as the weather cools (even just a little) out comes my big pot and all the glorious soup and stew cooking. Don't get me wrong I love a salad and summery food too but there is just something about body warming, soul soothing comfort foods like soups and stews!

This one gets made a lot on our house and is one of the soups enjoyed by kids and adults alike!

Potato and Leek Cheesey Soup

Ingredients

• 5 potatoes, chopped into thin circles
• 2 small sweet potatoes, chopped into thin circles
• 1 leek, washed and chopped
• 3-4 cloves garlic, chopped finely
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 2 teaspoons turmeric
• 1 tablespoon savoury yeast flakes (health food shop/chemist warehouse etc)
• 1 tablespoon grated cheddar cheese
• 2 stockcubes (for this I used transfat free Massel chicken style - vegetarian)
• 1 litre water (more as needed)
• 1/4 cup french green lentils, washed and drained
• 1/2 cup milk of choice

Method

• NOTE: This soup can be made in a rush on a higher heat or as I prefer slowly. It is totally up to you and the time you have spare! 
• In a deep pot or saucepan saute the leek and garlic in the olive oil gently over a medium low heat.
• After about 3-4 minutes add in the turmeric and cumin and stir through.
• Tip in the potatoes and for about 1 minute stir through the leek and garlic mixture you will see them get some colour from the turmeric.
• Pour in the water and milk and add the stock cubes and lentils.
• Season if desired with freshly cracked black pepper and a good salt like pink Himalayan or sea salt.
• Bring to the boil and then reduce the heat so it slowly simmers.
• Add more water during the cooking time if needed. The soup should not be thick.
• When the potato pieces can be just penetrated with a fork and the lentils are cooked add in the yeast flakes and cheese, stir the soup and continue to simmer for a few minutes.
• Test for seasoning.
• Serve and enjoy!

Notes

• I like to serve this with fresh crusty sourdough bread and organic butter or home-made garlic and herb bread.
• You can make this vegan, leave out the cheddar cheese and just use the savoury yeast flakes which have a lovely cheesey flavour anyway.
• The savoury yeast flakes are a quite exciting ingredient I like to use, de-activated yeast they are rich in flavour and B vitamins and potassium.
• If you don't eat normal potatoes you can make this with all sweet potato.

Toddler Tips

• Kids seem to love this soup, it must be the appealing colour from the turmeric and the loveloy cheesey flavour!
• To make this really fun you can serve theirs in bread boats. You will need really thick, solid bread rolls, hollow out some of the fluffy filling, fill with soup, serve on a plate.

Love Bek XX

(c)rebeccamugridge2014

Healthy and Delicious Vegetarian Nachos

There are some meals that are just fun. Meals you gather around as a family, everyone laughing and basking in the ambiance of the shared moment. For our family we love a shared dish. There is something so intimate about it, you cannot help but enjoy each others company and be really present, together. Enjoying life.

One of our family's favourites, one I grew up eating myself as a kid too is nachos.
These are our vegetarian, refined sugar free, additive free, high protein, healthy and yet, truly, delicious nachos.

Nachos

Ingredients

• 1 quantity of home-made baked beans (get the recipe here. These can be made well ahead of time)

• 1 & 1/2 packets of Byron Bay organic corn chips
  ( we buy these as they have no added sugar, are gluten free, have none of that artificial scary yellow flavouring and colouring's other brands have and can be found at any supermarket for a really reasonable price, you can use any healthy alternative you like or make your own)
• 1/2 cup (or to taste) cheddar cheese
• 1 red capsicum, finely chopped
• 1 large or 2 medium avocados
• 125 g sour cream
• 1 teaspoon chili (optional or to taste)
• 1 teaspoon raw honey (optional)
• 1 teaspoon of a good quality paprika

Method

• Pre-heat oven to 180ç
• In a bowl mash the avocados until nice and smooth (I use a fork).
• Add in the sour cream, chili and honey, mix together well, adjust chili to taste.
• Using a large baking tray that is at least 3 cm deep, spread the corn chips across the tray, reserving a small handful.
• Layer the beans on top, using as thick or thin a layer as desired for personal preference.
• Sprinkle the finely diced red capsicum on top.
• Top with grated cheese and then the paprika.
• Crush the remainder chips and sprinkle over.
• Bake in the oven for approximately 15 minutes or until chips have turned a little golden around the edges and the cheese is fully melted with a nice colour to it.
• Remove from the oven and to serve top with generous amounts of the avocado and additional sour cream if desired.
• Enjoy!
  
  Notes

• While the most fun is to be had enjoying this buffet style with family or good friends, this can of course be served on individual plates.
• For a more adult version add finely chopped red onion with the capsicum and a lot more chili to the avocado.
• For dairy free make an avocado whip omitting the sour cream (you can add some cashew cream and use a vegan cheese that melts or just leave off)

Toddler Tips

• This is a meal that can get messy! So best eaten before bath time.
• If they are new to nacho's and you are serving individually place an amount of bean laden nachos in the middle of the plate, topped with avocado and sour cream and then assemble extra non baked corn chips, uncooked carrot, celery and capsicum sticks around the outside for them to dip into the meal, makes it a lot more inviting and fun for little fingers.
  
  Happy Cooking
  
  Bek XX

Rainbow Coleslaw with Yoghurt Dressing

Just because the weather cools doesn't mean you can't still enjoy delicious salads

Rainbow Coleslaw with Yoghurt Dressing
As seen in HOLISTIC BLISS magazine

Bring some dazzling colour to your winter meals with this delicious, healthy salad the whole family will love.
Ingredients

Rainbow Coleslaw
• ¼ red cabbage, shredded
• 2 carrots, grated
• 1 red capsicum, thinly sliced
• 1 yellow capsicum, thinly sliced
• ¼ cup fresh snow peas, tipped and thinly sliced
• 1 red onion thinly sliced
• 1 red beetroot grated
• ¼ cup green beans, thinly sliced
• ¼ cup kale, finely chopped
• 1 pink lady apple, core removed and grated
• ½ cup walnuts, lightly toasted.

Yoghurt Dressing
• ½ cup natural yoghurt ( I use Maleny Dairies natural yoghurt)
• ½ lemon, juiced
• 2 teaspoons mustard
• 1 teaspoon honey

Method
• Combine dressing ingredients in a bowl, taste, adjust to personal preference if needed and set aside. You can also add some cracked black pepper here.
• Mix together all coleslaw ingredients except the beetroot and walnuts with the dressing.
• Just before serving gently fold through the beetroot, place rainbow slaw into a serving dish and then top with the walnuts.
• Serve.

Notes
• A beautiful, healthy coleslaw just bursting with colour, freshness and flavour.
• Perfect for entertaining, picnics and parties.
• This dish is really popular with kids because it is so bright and colourful. Great for lunchboxes, though you might want to leave out the onion from their portion.
I recommend sending it dry with the sauce in a glass bottle or container and letting them add it and mix it through to keep the salad nice and fresh and crisp and not soggy.
Try serving with freshly chopped avocado and macadamias.


Recipe and photography (c) Author Rebecca Mugridge

Spinach, Kale & Broccoli Cheesey Scrambled Eggs - Easy Dinners

Spinach, Kale and Broccoli Cheesey Scrambled Eggs

An exciting twist on a trusty family favourite. This is a really quick , easy, cheap and super healthy meal the whole family will enjoy! Serves 4. VERY easy. Budget Friendly. Healthy and the kids realy do like this one.

Ingredients
• 6 free range eggs
• ½ cup low fat milk or soya milk
• ½ cup raw broccoli, very finely chopped
• ¼ cup kale, very finally chopped
• ½ cup baby spinach leaves, very finely chopped
• 1 spring onion, thinly sliced (optional)
• ½ cup low fat cheese, grated
• 1 teaspoon mixed dried herbs
• 1 teaspoon chopped fresh chives
• salt and pepper to taste

Method
• Prepare all ingredients and heat a small amount of olive oil in a good sized frying pan to a medium heat.
• Lightly whisk eggs and milk.
• Lightly fry the broccoli, kale, spring onion and spinach for around 2 minutes.
• Add the egg mixture into the frying pan with the broccoli mix, keep on a medium heat stirring occasionally, do not leave.
• When nearly cooked add in the cheese, gently mixing through.
• Season to taste.
• Serve Immediately.

Notes
• Great served with wholegrain toast, sour dough or pita bread.
• Add fresh colour to the plate like sliced or cherry tomatoes, fresh cucumber and coriander and parsley leaves.
• For a more adult version add some fresh chilli, also great for the metabolism!
• Kale is a green leafy vegetable considered to be one of the highest in nutrients and anti cancer properties so it is well worth tracking down or even growing your own! It is very easy to grow.
• Make a different version with fresh, sliced mushrooms and even low fat free range cooked bacon or vegetarian not bacon.
• Allow to completely cool and use as a sandwich filling. Keep refrigerated.

Toddler Tips
• Many toddlers are not overly keen on onions so you could leave the spring onions out.
• Serve with toast soldiers or fun pita bread triangles and some easy to eat raw vege sticks like red capsicum slivers, cucumber slices, cherry tomatoes, raw snow peas and green beans.

Kale is one of my favourite vegetables to eat and to grow.

I have it nearly every day in beautiful healing and nourishing juices, salads and in cooking like my tasty Canneloni

(pictured)

This great recipe was published in HOLISTIC BLISS magazine
look out for more of recipes in the magazine.

You can read the online version of this fantastic, information filled healthy living magazine HERE
They are also on Facebook
And you can see and read many of my published recipes featured in magazines through their online versions at my stack here

Happy Cooking,

Rebecca XX

Silverbeet & Kale Canneloni

Silverbeet & Kale Cannelloni 

This is one of our family FAVOURITES!!

This recipe both my own kids love and have grown up eating, it is right up there with spaghetti  bolognaise and homemade pizza as an all time favourite meal and one we cook together as it is a great kids in the kitchen meal, they can even harvest the greens for it too as i alwasy try and have plenty of silverbeet, so they are really seeing food from garden to kitchen to plate.
This can also be made ahead and frozen for a ready-made dinner. Perfect for entertaining or just a delicious family meal. Meal planning friendly. Serves 6.

Ingredients
• 1 x 500gm tub Ricotta Cheese
• 1 box gluten free Cannelloni Shells
• 1 big bunch silverbeet leaves, washed and very finely chopped (or spinach)
• 1 cup of fresh kale, washed and finely chopped (around 4 large leaves or so)
• 1 large jar Tomato Pasta Sauce (or 2 cups homemade tomato pasta sauce)
• ¼ cup grated Cheddar Cheese and 1 clove garlic very finely chopped (optional)
• Baking Dish

Method
• Preheat oven to 180’c.
• Wilt the silverbeet and kale together slightly in a saucepan on a low heat with a tablespoon of water for a few seconds only.
• Remove from saucepan, drain and squeeze all excess water out
• Mix together spinach, kale, garlic and ricotta cheese in a bowl.
• In a deep baking dish pour a thin layer of the tomato pasta sauce to make a ‘bed’ for the cannelloni shells to lay on.
• Stuff each cannelloni shell with the spinach mixture and arrange so they are touching completely filling the baking dish.
• Pour a layer of tomato mixture over the top, use a butter knife to let the sauce run down between the shells.
• Top with the grated cheese.
• Bake for approximately 30 minutes or until tubes are cooked through and it is nicely browned on top.
• Serve hot with a fresh, leafy green salad.

Notes
• This is a meal that the whole family and even fussy eaters will enjoy.
• A delicious and cheap to make recipe, even more so if you grow your own spinach and kale.
• Make a double batch so you can freeze one portion for another night.
• Halve the quantities for a smaller family meal serving size or freeze leftovers for another night.
• A popular dish for dinner parties.
• You could optionally add garlic and/or 1 teaspoon nutmeg to the mixture.
• You can use defrosted, frozen spinach
or silver-beet in place of the spinach leaves.
 Just ensure all is wilted and excess water removed


Toddler Tip
• This is a great dish for when little ones are getting into solids that are also the family meal. Cut up into really small pieces.
• It can be messy but kids love this, make their servings nice and saucy.
• A great recipe to make with the kids, they will love mixing and stuffing all the tubes.

I use kale, spinach and sillverbeet (pictured with my youngest here) in so much of my cooking, I literally put them in almost anything! Full of nutrients and so very easy to grow organically at home.
Baby spinach is just so delightful and silverbeet is almost a fail

safe to grow.
Anyone really can grow it, if your not a gardener, this is one veggie I really urge you to have a go at. It's fast growing, forgiving, attractive so you even plant in amongst established gardens and can be used in so much cooking and things like juicing.

·        

Kale (Brassica Oleracea)
As modeled here by Mr Ryan Gosling -
Image Source is a green leafy vegetable considered to be one of the highest in nutrients with many health benefits including
it is said, having anti – cancer effects so it is well
worth tracking down or growing your own.
It is very easy to grow and is an attractive green (and sometimes purple or even black depending on the variety) leafy plant.
Throw some in your flower beds for edible foliage contrast too!
Simply sew seed straight into prepared garden beds
with good drainage, in the full sun as you would cabbage. It is a quick crop making it a great vegetable to grow with kids and even on sunny balconies, in tubs and large pots. It is pretty hardy and not too bad with garden pests, though like us caterpillars and grasshoppers also appreciate its healthy lush leaves too!
There are many varieties available and it is also excellent in juicing and often made into kale “chips”.

Not a new thing. kale was in fact a very popular vegetable in the middle ages it was considered the most widely eaten vegetable in Europe. It also has ancestry in Russia and Greece and there is even a related plant that is very similar used in Chinese cooking called kale in English Brassica oleracea.While recently becoming a popular superfood in the US and Australia in recent times it is a popular food source in many parts of the world and has been for a long time. During World War II it was also in the Dig for Victory campaign  in the UK because of its nutrient content.

This recipe has been published in Holistic Bliss magazine and I also re-created it with local cheeses, styled and photographed it for client Maleny IGA Supermarket to use on their
Local Product Local Recipe - recipe card series I did for them.
Contact me for commercial ventures and proposals. 

Recipe and photography (c)RebeccaMugridge2013

Sosatie Flavoured Fruit & Vegetable Curry

Sasotie Flavoured Fruit & Vegetable Curry

This Sosatie flavoured fruit curry has delicious flavours and smells from the Sunshine Coast's locally made Afrika Sasotie Aromatic Curry with Apricots sauce (you can buy online or create your own Sosatie sauce) and uses fresh local pineapple, and is  served with a wholegrain/wild rice and local Essential Grain Crusty Sour Dough Bread. The fruity flavour and being a non-hot curry makes this a great family dish and popular with kids and guests. The smells while it cooks alone will get the whole house excited about dinner.

Perfect for a chilli day.

Ingredients
• 1 jar Afrika Sosatie curry sauce ( you can buy this all around the sunshine coast and online or google Sosatie and make your own!)
• 1 large fresh pineapple
• 2 stalks celery
• 1 red capsicum
• 3 zucchini’s
• 1 large sweet potato
• 1 onion
• ½ cup dried apricots
• 4 teaspoons garlic
• 2 teaspoons mild chilli ( or to taste/optional)
• 1 tin apricot halves in natural juice, drain and save juice.
• 1 litre vegetable stock
• 1 cup water
• 1 tablespoon olive oil
• 2 cups wholegrain rice
• ¼ cup wild rice
• 2 tablespoon tapioca flour (gluten free)
• Crusty Sour Dough or gluten free bread to serve
• Natural yoghurt to serve (optional, I use Maleny Dairies)
• A deep frying pan/pot suitable for cooking the curry in


Method
• Combine the wholegrain and wild rice. Cook together according to packet instructions but using the vegetable stock in place of water, adding additional water as needed. Keep warm or time it so rice is warm when serving the curry.
• Peel and chop the sweet potato. Par boil until it can be just penetrated with a fork.
• Chop the onions and fry in a deep pan with the olive oil, chilli and garlic until they are slightly transparent.
• Chop the zucchini, fresh pineapple, capsicum and celery into bite sized pieces.
• Add them into the onion mix with the sweet potato and dried apricots and stir through.
• Pour in the Sosatie sauce, mix and gradually add in the cup of water and half a cup of the apricot juice from the tinned apricots.
• Bring to the boil and then simmer on a medium low heat.
• Whisk the tapioca flour in an equal amount of cold water.
• Add in the tapioca flour to thicken the sauce.
• Stir occasionally and add extra water to the whole dish as needed.
• When all vegetables are cooked add in the drained apricots from the tin, stir through 2 minutes.
• Serve alongside the rice and with slices of fresh crusty essential tastes bread and optionally a dollop of Maleny Dairies natural yoghurt.

Notes
• This dish smells amazing when it is cooking, great for entertaining and dinner parties or to come home too!
• The fresh pineapple and apricots in this really give a sweet and tasty twist on curry and make it very palatable to children and even non curry fans.
• Tastes even better the second day, so great for leftover lunches.
• Add fresh, hot red chilli’s to give it some heat.
• Alternatively serve with pappadams.

Toddler Tips
• The fruity flavour in the curry and the flavoured rice make this a popular dish with young kids too.
• Leave out all chilli.


The tastes of Afrika range make it easy to create exciting dishes that transport your taste buds to an exotic destination. Warm your home and palette this winter with this beautiful and yet simple dish.
I can honestly say both my kids really like this recipe, the fruitiness really appeals to children's taste buds. I highly recommend looking out for them.
FIND OUT MORE ABOUT THEM
CLICK HERE


This recipe is from my commercial work portfolio and was created for supermarket Maleny Supa IGA and their Local Product Local Recipe - recipe card series I crafted for them, featuring over 52 recipes.

Recipe and photography (c)RebeccaMugridge

Cashew, Brazil Nut, Lentil & Quinioa Nut Roast

Cashew, Brazil Nut, Lentil & Quinoa Nut Roast 

Serve with Eat Me I’m Wild Tomato and Cumin Sauce

Healthy and delicious. This recipe was a HUGE hit at the taste testing demonstration at the Maleny Supa IGA, the feedback on the day from the public was amazing, and people even asked me on the day if they could buy this ready made and during the couple of weeks afterwards asked in store where they could buy one too! 

I love a nut roast, I have been making nut roasts for years and this one I am really proud of.

It holds it's shape really well, slices easily and tastes best the second day so is a great recipe to make in advance. ENJOY!

Ingredients

• 1 leek, chopped

• 1 jar Eat Me I’m Wild Tomato and Cumin sauce to serve

• 1 tablespoon ABC Kepac Manis soy sauce

• 1 cup Maleny IGA cashews

• ¾ cup Maleny IGA brazil nuts

• ½ cup Maleny IGA hazelnut meal 

• 2 carrots, grated

• 2 cups Maleny Bakery Wholemeal Bread, turned into bread crumbs 

• 1 & ½ cup Maleny IGA brown lentils

• 3 rawganix free range eggs

• 1 & ½ litres vegetable stock

• ¼ cup Quinoa, cooked according to packet directions

• ½ cup extra vegetable stock, as needed

Method

• Preheat oven to 180`c.

• Grease a loaf tin and line with baking paper.

• Pour the vegetable stock into a saucepan and bring to the boil.

• Cook lentils in stock until tender.

• Cook leek in a frypan until soft

• Roughly crush the cashews and brazil nuts, leaving some big pieces for texture.

• Cook quinoa according to packet directions.

• In a large bowl whisk the 3 eggs

• Add in bread crumbs, nuts, quinoa, carrot, soy sauce, ¼ cup stock and lentils, mix together well

• Pour mixture into prepared loaf tin, press down gently

• Cover loaf with a sheet of baking paper

• Bake for approximately 25 minutes or until firm

• Remove from oven, cover with foil and let rest for 10 minutes before cutting

• Heat the Eat me I’m Wild sauce

• Serve (also see notes)

Notes

• Serve hot or cold with roast vegetables or salad and mashed potato and the heated Eat Me I’m Wild sauce or even a homemade gravy.

• This nut roast benefits from being allowed to cool and then chill in the fridge for a few hours or overnight to really firm up and set, you can then serve cold, which is delicious or re-heat in the oven to serve it warm.

Toddler Tips

• Cut into bite sized pieces and serve with mashed potato

• A great, tasty high protein and high fibre meal

• Serve theirs with organic tomato sauce

This recipe is from the collectible, free Local Product Local Recipe - recipe cards that you can pick up in store at the Maleny IGA. Promoting products and producers from the Sunshine Coast region.
The Maleny IGA now has online shopping and delivers right across the Sunshine Coast. 

Quinoa Pot Pies

Quinoa Pot Pies

Pies are such a popular food, especially here in Australia! It seems to almost be  a traditional dish! Well here is one of my spins on the good ol trusty pie. These are a delicious homemade vegetarian pie with Quinoa based pastry. Perfect with salad for dinner, for lunchboxes and picnics. Serve with tasty sauce like a great chilli jam, (on the Sunshine Coast I love the stunning Noosa Chili Jam! ).

Ingredients
• 1 cup vege mince (I use planet organic here, it is a great local company but sanitarium , quorn or any tvp would work -or even a meat version if that's your thing!)
• 2 cups vegetable stock
• 1 onion
• 2 carrots, peeled chopped into small pieces
• 2 zucchini’s, chopped into small pieces
• ½ cup fresh green beans, chopped
• 1 red capsicum, chopped
• ½ cup broccoli, finely chopped
• ¼ cup potato, cut into small cubes
• 2 cups mashed potato
• 4 teaspoons Gourmet Garden garlic paste or 3 cloves Australian garlic, finely chopped
• ¼ cup gravy powder
• 1 tablespoon tomato paste
• 2 teaspoons dried thyme
• 1 teaspoon turmeric
• karom himalayan salt to taste
• cracked black pepper to taste
• 1 tablespoon olive oil
• 1 cup water
Pastry
• ¼ cup olive oil or Maleny Avocado oil
• ¼ cup butter 0r 1/2 cup butter if omitting the oil
• 1 cup Quinoa flour
• 1 cup organic plain or plain spelt flour
• ¼ cup sour cream
• baking paper
• aluminium pie baking cases or baking tray

Method
• Pre heat oven to 180ç.
• Combine pastry ingredients in a large bowl.
• Knead together to make a smooth dough.
• In a saucepan bring the stock to the boil. Add in the Vege Mince.
• Simmer together for 6 minutes, remove from heat.
• In a small saucepan par boil the carrot and potato until it can be just pierced with a fork, do not overcook.
• In a frying pan heat the olive oil, add in the onion and garlic. Sauté until slightly transparent.
• Adding in the thyme and turmeric, stirring though.
• Then add in the carrot, zucchini, green beans and broccoli , stir for 3 minutes.
• Mix in the vege mince and sprinkle in the gravy powder, stirring in well.
• Pour small amounts of water in, stirring until the whole cup has been added on a low heat. Add more if needed.
• Season to taste with salt and pepper.
• Gently roll out the pastry between two sheets of baking paper, until it is nice and thin.
• Cut out circles slightly bigger than the pie cases.
• Line each pie case carefully with a pastry circle base.
• Fill with vege mince mixture, top with mashed potato and finish with a second pastry circle.
• Firm down edges of pastry on top to seal each pie. Brush with milk.
• Bake for approximately 20 minutes or until pastry is nice and golden.
• Serve with a tasty sauce and fresh salad.

Notes
• Make a rich mushroom version by swapping the veggies with lots of fresh mushrooms and torn baby spinach leaves.
• Using Quinoa flour makes this a more fragile pastry so be careful when cutting out the circles.
• Quinoa is a super food with many health benefits making this is a fantastic ingredient to use, if you find the flavour too strong use a little less quinoa and a little more plain flour.

Toddler Tips
• Make them toddler sized using miniature pie cases.

This recipe I created as a commercial project for supermarket, the Maleny IGA and the Local Product Local Recipe - recipe cards I did for them featuring products from the Sunshine Coast region.
I am available for recipe creation work and can create print ready beautiful unique recipes whatever your needs for your commercial, business and personal purposes, contact me for more information.

RECIPE - Smoked Trout with Pomegranate, Avocado & Coriander Salad

Smoked Trout with Fresh Avocado and Coriander Salad
This is a stunning salad. It looks impressive and it tastes incredible! I used the beautiful Sunshine Coast Noosa River Smoke House smoked trout, but any good quality smoked trout would be beautiful in this with the fresh greens and a crunch of pomegranate. Perfect for a dinner party, date night, dish for a BBQ, hot Summer's night or just a really healthy and delicious dinner. Serves 4.

Ingredients
• 1 piece Smoked Trout
•  Balsamic Vinaigrette (I used Sunshine Coast made Tomarata Sensual Rosella balsamic)
• 3 stalks Celery, cut on the diagonal
• 1 Red Onion, chopped
• 4 Tomatoes, chopped
• 1  packet Lettuce mix (I used Ironbark here)
• 1 cup Baby Spinach leaves
• ½ cup fresh Coriander leaves
• 2 small Lebanese Cucumbers
• 1 fresh Pomegranate
• ¼ cup Flaked Almonds



Method

Violet eating pomegranate seeds
while mum makes the salad!

• Toast flaked almonds by putting in a moderately hot, dry frying pan until lightly brown, stirring constantly, set aside to cool.
• In a bowl combine lettuce mix, baby spinach leaves, coriander leaves, onion and tomatoes.
• Cut Lebanese cucumbers in half, remove seeds with teaspoon and cut into half moon shapes.
• Cut pomegranate in half, remove seeds (HINT to remove seeds easily hit pomegranate with wooden spoon underneath, this will loosen the seeds, ensure not to include membrane as is bitter.)
• Combine salad mix, cucumber, celery, avocado, onion together.
• Flake trout into salad mix.
• Gently toss together.
• Arrange on serving platter sprinkle pomegranate seeds and the flaked almonds over the top.
• Serve with Tomarata Sensual Rosella Balsamic Vinaigrette.

Notes
• Perfect for a dinner party, very decorative.
• Beautiful light, healthy dinner.

Loving them!

• Pomegranates have many health benefits.



Toddler Tips
• This is tasty salad suitable for all ages, the pomegranate especially is very appealing to toddlers and children.

As you can see >>>

My kids, especially my toddler LOVES fresh pomegranate >>>

Not a peep was heard, as she happily munched away,
during the recipe photo shoot ;)

And then ate an adult sized serving. This salad recipe is one of my kids favourites.

This recipe  was created by me for the Maleny Supa IGA Local Product Local Recipe - card series with Rebecca Mugridge. Free to collect in store and you can see the whole series on their website. 

TASTE TESTING! Bring your taste buds for a delicious free taste testing event at Maleny IGA

Come and say HI!

Taste some gorgeous food and get to know the gorgeous Maleny IGA and all the fabulous local products they stock. Its amazing what is produced right here on the Sunshine Coast!
They also have the biggest range of Gluten Free I have ever seen with a special in store labelling system so you can easily find lots of gluten free products right throughout the whole store! And don't get me started on their deli!! OMG it is absolutely incredible!
Hope you can make it XX

Tasty Tempeh & Chickpea Bites

Looking for a perfect picnic recipe? Or something a little different to make with tempeh?

Delicious as a light healthy lunch, entrée, a children’s dinner or in a salad wrap.
Served here with local Sunshine Coast product Noosa Chilli Jam.
Using fantastic crumbs with Quinoa and the lovely flavour of pumpkin.

Ingredients

• 1 packet Mighty Bean Tempeh, savoury
• 1 & 1/2 cups pumpkin, cooked and mashed
• 1 cup red lentils, cooked and drained
• 2 long spring onions, finely chopped
• 1 cup cooked chickpeas (you can used tinned)
• 1 cup Besan Flour
• 2 teaspoons chili ( I used Gourmet garden mild chilli paste, or to taste)
• 2 teaspoons Australian garlic (I used Gourmet Garden Garlic paste)
• 1 tbsp fresh parsley, finely chopped
• ½ cup pepita seeds
• ¼ cup sesame seeds
• Orgran Multigrain crumbs with Quinoa
• 1 tablespoon oil
• Karom Himalayan salt and fresh cracked black pepper, to taste

Method

• Chop the Tempeh into small cubes.
• In a large bowl, combine the cooled mashed pumpkin, lentils, chickpeas, pepita seeds, sesame seeds, spring onion, parsley, chilli paste, garlic paste and besan flour.
• Add in the tempeh cubes.
• Season to taste with the salt and pepper.
• Place some of the Quinoa crumbs in a separate bowl.
• Roll tablespoon size amounts of the mixture in your hands and then roll in the crumbs.
• Flatten lightly and continue until all mixture has been used.
• Heat the oil in a non stick frying pan to a medium heat and lightly fry the bites until nice and golden on both sides.
• Serve with dipping bowls of Noosa Chilli Jam.

Notes

• Beautiful with a nice fresh salad for a healthy dinner.
• Great for picnics and lunches.
• Place 2-3 bites in a wholegrain wrap on a bed of fresh salad greens and some Noose Chilli Jam to make a healthy and filling kebab.
• Vegetarian friendly.
• Good source of protein.
• These can be a little tricky to fry, so just do 2-3 at a time.

Toddler Tips

• Make them small bites and serve with an organic tomato based sauce if the chilli jam is too hot for their taste.

This delicious recipe was created by me in my commercial work for the Maleny IGA and their Local Product Local Recipe - recipe cards.


Recipe Food Image Photography ©RebeccaMugridge 2012

EASY Broccoli, carrot and mushroom stir fry the kiddies will love

This is so quick and easy and kids do love it.

To be honest I am not a big fan of a pile of flavourless steamed or boiled veg thrown on the side of the plate with insistence that you have to eat it- kids I probably wouldnt eat it either!

Food should be fun, joyous and most of all delicous!

I believe if we are forced to eat something we could be put off it for life and really the exact same ingredient with some fun and funky thinking can be eaten most willingly without any prompting!

5 TIPS To Get Kiddies To want To Eat Their Veg

• Colour. Kids love colour. Just look at any day care centre, childrens hospital ward, toy section in a store. Colour means something to children, especially young children.
  And fortunately there is an array of gorgeous coloured veg out there! From bright orange carrots, pumpkin and sweet potato, to red tomatoes, capsicums and deep red beetroot, to bright green snow peas, spinach and celery to purple capsicums, carrots, cabbage, even broccoli and so on and so on.
  Next time you want to serve up veg make it bright and colourful!
• Grow. Kids and gardens just go together. They really do. Inspire your children about the wonderful world of vegetables by starting growing some together at home. There is something so exciting about children growing up icking and eating fresh snow peas, cherry tomatoes, herbs and spinach leaves, strawberries and capsicums straight from the garden!
• Cook together. Let them help source the veggies (garden, shop or market), help choose a recipe and then helpt to make - trust the appeal factor of that meal has just gone sky high!

This is a recipe my two girls (both under 7) just love.

Easy Broccoli, Carrot and Mushroom Stir Fry

Ingredients

• 1 cup broccoli
• 1 carot
• 125 grams mushrooms
• 1/4 cup red capsicum  (optional)
• 2 cups glass noodles  prepared according to packet ( these are super cheap and found in the asian section of your supermarket)
• 1 tablespoon ABC Kepac Manis Sweet Soy Sauce
• 1 tabelspoon honey

Method

• Cut the broccoli into small, cute little florets
• Cut carrot into thin circles
• Cut the capsicum into little squares or long thin strips
• Lightly fry the carrot in a little olive oil until slightly soft, add in the broccoli and capsicum, honey and soy
• Stir and cook until vegies are penetratable with a fork, add mushrooms and a littl extra soy or honey if need
• When cooked stir prepared noodles through, mix together well
• Sevre on plates with an optional sprinkling of cashews

Notes

• You can fry some chicken or tufu before the carrot, making sure it is cooked and then follow the rest of the recipe.
• Add some garlic for an extra boost of flavour and goodness.
• Through some fresh baby spinach leaves in with the mushroom, even better if the kids can pick these from the garden. They can also be very finely chopped and put in too.
• Through some fresh snow pea sprouts through just before serving
• Use three different coloured capsicums cut into ling thin strips for a diferent effect.
• For older kids make it a really fun experience with a well set themed table, hot green tea and use chop sticks!

Toddler Tips

• Cut the noodles up with clean, kitchen scissors before putting through veggies to make it easier to eat

Enjoy!
Stay tuned for the release of my new upcoming e-cookbook packed FULL of fun and exciting recipes for kids (and mum)
Coming Soon!!
Rebecca xx