VIVE RECIPES
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Sweet Potato Gnocchi
By Fiona
(serves 4-6)
Ingredients
1kg Sweet Potato
250-300g Gluten Free Plain Flour
Sea Salt
Method
1. Steam Sweet potatoes in their skins, drain, then peel (with a small sharp
knife) when cool enough to not burn your fingers
2. Mash by hand or in food processor, fold in sieved flour and salt and combine well
3. For ease of handling, divide into four, lightly flour bench, and roll each into a long sausage approx 2cm in diameter
4. Cut into approx 1.5cm thick pieces and throw into a large pan of boiling salted water
5. Gnocchi is ready when all pieces rise to the surface. Drain well, and serve with your choice of pasta sauce.
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Cheesy Spinach Muffins
2 Muffins = 1 serve (Makes 6)
Ingredients
2 Eggs
60g Feta crumbled
30g Whey protein isolate
120g Spinach – steamed, drained, chopped
20g onion - diced
100g crushed walnuts
pinch salt, paprika and cumin.
Method
1. Mix the beaten eggs, protein, feta, spices, then remaining ingredients.
2. Spoon into muffin tins and bake 30 mins moderate oven or until cooked all the way through.
3. Serve with a tablespoon of guacamole on each if desired.
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Panforte
By Fiona Henry
You've tried it at Vive...here's the secret!!!
Ingredients
2 sheets Rice paper
100g Almonds
60g Hazelnuts
60g Pecans
30g Pistachios
60g Dried Apricots, roughly chopped
60g Turkish Figs, roughly chopped
70g Prunes
30g Sultanas
30g Mixed Peel
1 cup Gluten free flour
175g Honey
175g Sugar
2 tsp Ground Cinnamon
1 tsp Ground Ginger
1 tsp Mixed Spice
Method
1) Preheat oven to 180C
2) Line a 20cm square tin with non-stick baking paper, and arrange rice paper in the base
3) Combine nuts and lightly toast on a tray in the oven (approx 5-10 mins)
4) Combine dried fruit in a large bowl
5) Sieve dry ingredients into bowl with fruit, add warm nuts.
6) Combine dry ingredients with fruit and nuts and mix until evenly covered
7) In a saucepan bring sugar and honey to the boil. Then add to the rest of the ingredients.
8) Work all ingredients together until well combined. (The mixture will be quite stiff and sticky and hot to touch)
9) Press mixture evenly into the rice paper lined tray, and bake for 40-45 minutes
10) Cool in tin, and store in an airtight container at room temperature.
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Berry Pancakes
By www.nutravida.com.au
Ingredients
2 eggs, beaten
30g of protein powder (whey protein isolate), vanilla
1 tsp vanilla essence
2 tbsp xylitol
1 cup blueberries, strawberries, or raspberries
2 tbsp spoons coconut oil
Method
Blend all ingredients except berries in blender. heat coconut oil in frying pan on low to medium heat. Pour blended mixture into frying pan and sprinkle 1/2 the berries on top. Cover with lid and cook for 30secs or until mixture begins to bubble. Flip and cook other side until golden brown. Sprinkle the remaining berries on top and serve with whipped cream.
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Apple Crumble (Gluten Free!)
By Fiona Henry
Serves 4-6
Crumble:
Ingredients
40g Quinoa Flour
40g Nuts
40g Quinoa flakes
40g Butter, softened 40g Sugar (I like to use black sugar)
1/2 tsp Cinnamon
Pinch of Sea Salt
Method
1. Combine dry ingredients and rub in butter
Filling:
Ingredients
3 lge/ 4 sml Apples
1 Lemon, zest and juice
1 passionfruit (if you can get your hands on one)
Method
1. Thinly slice apples (don't bother peeling) and toss with lemon zest, juice and passionfruit pulp in baking dish of choice
2. Top with crumble
3. Bake at 180C until golden and the juice is bubbling through to the surface around the edges (approx 30-40 mins)
Serve with thick cream, ice cream, or custard of choice (or all three!!) and DEVOUR
*This is a base recipe from which you can experiment with different flours, coconut, nuts and fruit or just whatever you might have on hand at the time.
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Protein Bites
By Fiona
Ingredients
90g Almond Spread
90g Coconut Oil
70g Tahini
120ml Agave syrup
30g Honey
30g Sunflower Seeds
80g Almonds
90g Coconut
80g Walnuts
100g Soy Protein Isolate (SPI)
2 tsp Cinnamon
1 tsp Ginger
90g Organic sulphur free Apricots
45g Amaranth puffed
Method
1. Chop almonds, walnuts and apricots then add to seeds.
2. Combine SPI, amaranth, coconut, and spices. Add almond spread, tahini, and coconut oil at room temperature.
3. Bring agave and honey to boil, add nuts.
4. Add nut mix to SPI mix.
5. Press into tray and refridgerate until set.
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Chicken Burgers
By Melissa LeBreton
Preparation Time 10 minutes
Cooking Time 12 minutes
Ingredients (Serves 4)
• 500g organic chicken mince
• 2 eggs, beaten
• 1/4 cup LSA (linseed, sunflower, almond meal)
• 1 small red onion, finely diced
• 2 tsp finely grated lemon or lime rind
• 1 tbspn drained capers, coarsely chopped
• 2 tbspns finely chopped fresh coriander
• Fresh red chilli chopped finely to taste
• Salt and ground black pepper, to taste
• Olive oil, for cooking
• 2 tbsp besan flour
Method
1. Combine chicken mince, red onion, lemon or lime rind, capers, egg, LSA, besan flour, milk, coriander and chilli in a bowl. Season with salt and pepper and mix well.
2. Shape mixture into 4 equal patties (each 10cm in diameter and 2cm thick).
3. Heat the olive oil in a frying pan over medium heat and cook the patties for 6-7 minutes each side or until they are golden and cooked through.
4. Remove the cooked patties from the pan and drain on paper towel.
5. Serve with a green salad and top with beetroot dip. Alternatively place a patty in a roll and top with beetroot dip, tomato, cucumber and rocket.
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Beetroot Dip
Ingredients
2 large beetroot, washed
2 cloves garlic, crushed
2 tbsp tahini
Squeeze half a lemon
Salt & pepper to taste
Method
1. Wrap the beetroot in alfoil individually and cook for 1 hour or until soft in a moderate oven.
2. Allow to cool and peel off skin, also chopping off ends.
3. Place in a vitamiser or food processor and add the remaining ingredients.
4. Blend well until a puree consistency.
5. Alter tahini and lemon juice quantities to your tastebuds.
6. This dip is also great as a snack with rice crackers, in a sandwich or on top of salad.
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Corn & Coriander Salad
By Matt Lim
(Serves 4 as a side dish)
Ingredients
3-4 cobs corn
2 bunches coriander
1 red chilli, finely chopped
1 red capsicum, finely chopped
Olive oil
Balsamic vinegar
1 clove garlic, finely chopped
Salt and Pepper to taste
Method
1. Steam corn cobs (leave husks on).
2. Remove husks and slice corn kernels from cobs.
3. Combine corn with coriander, chilli, red capsicum and garlic.
4. Stir through olive oil and vinegar.
5. Season to taste with salt and pepper.
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Christmas Ham
By Nick Grivas
Ingredients
1 x 6-7kg ham.
3 cups Guinness stout.
Glaze:
1 cup firmly packed coconut palm sugar or brown sugar.
2 tsp dry mustard.
1 tsp ground cardamom (grind your own seeds and the flavour will be twice as good).
1 tsp ground ginger.
½ cup freshly squeezed orange juice.
2 -3 tbsp extra Guinness stout.
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Apple and Blackberry Crumble
Filling
Crumble
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1/2 cup of coconut oil
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1/3 cup of brown sugar
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1/2 cup of quinoa flakes
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2/3 cup of rice flour
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1/2 cup of millet flakes
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1 tsp of ground cinnamon
Method - Filling
1. Preheat the oven to 180°C
2. Peel and core the apples and slice finely.
3. Place in a saucepan with the cinnamon, ginger, allspice, nutmeg, lemon juice and sugar (if using) and cook gently until soft.
4. Add the blackberries and remove from the heat. 5. Dot with coconut oil.
Crumble
1. Using a food processor, mix the 1/2 cup of coconut oil with the sugar for a few seconds.
2. Add the quinoa, rice, flour, millet flakes and cinnamon and whiz briefly together.
3. Put the apple mixture into an ovenproof dish, cover with the crumble and bake in the centre of the oven for 25 minutes, or until golden and bubbling.
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Vive Summer San Pell Mocktail
By Nick Grivas
A crisp refreshing drink perfect for a hot summer afternoon in the shade.
Serves 4.
1. Combine coconut palm sugar with water in a small pot and heat till dissolved. Allow to cool.
(This will keep in the fridge, so don’t be afraid to make double or quadruple amounts at a time)
2. Divide limes, mint and palm sugar syrup into 4 tall glasses, muddle with the back of a wooden spoon.
3. Half fill glass with ice then pour in San Pellegrino and garnish with a strawberry and extra mint.
NB- if you're making this in front of friends, slap the mint with enthusiasm in between your hands. This helps bring out a little more flavour but it's more for show than anything.
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Pan Steamed Vegetables with Wasabi Mirin Dressing.
By Nick Grivas
1 punnet baby corn
1 bunch pak choy
½ small head broccoli florets
Handful snow peas or green beans
1 zucchini sliced
1 cup chicken or vegetable stock
Dressing:
2 tsp pure wasabi- more or less may be used to suit taste
2 tbsp mirin
Juice of half a lemon
1/2 clove crushed garlic
Tamari to taste
1/3 cup rice bran oil or any other mild tasting oil you have on hand
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Prepare (slice) vegies, heat stock in large fry pan, add vegies and cover with tight fitting lid, cook till almost all liquid has been reduced.
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Put dressing ingredients into a jar with a tight fitting lid and shake it like a Polaroid picture...
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Pour dressing over vegies while still warm and serve:)
Notes:
* any of the above vegies may be substituted to suit your tastes
* do not be tempted to use poor quality wasabi in a tube, the appeal of this dressing is in the use of fresh wasabi
* add slices of chicken breast on top of the vegies to make a complete meal
- Preheat oven to 160 Celcius.
- Remove skin from ham taking care not to remove any of the fat along with it.
- Place ham, fat side up on roasting rack, placing this into a roasting pan with three cups of stout.
- Cover tray with foil making sure to create an airtight seal on the edges of the pan (this will, in effect, steam the ham with Guinness).
- Bake for 2-3 hours, lifting foil to baste ham 4-6 times throughout the baking process.
- Remove from oven and drain off excess cooking liquid from pan.
- With a sharp knife, score the ham in a diamond criss-cross pattern about 5 cm deep.
- To make the glaze, combine all the glaze ingredients except the orange juice and spread half of this mixture over the ham.
- Mix orange juice with the remainder of the glaze mix.
- Increase oven temp to 200 Celsius and bake for another 30- 40 minutes, basting with remaining glaze every 5 to 10 minutes.