Taco Tuesday - fish tacos w/ mexican chickpeas!
recipe by Olivia Bragg from Live Nutrition www.livenutrition.co.nz
Salsa Ingredients
1 avocado
1 lime, juiced
1 tbs sweet chili
Roughly 5 small tomatoes, or 2-3 large, roughly chopped
1/3 cup Mexi Kraut
Salt and pepper
Mexican chickpeas
1 tsp paprika
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground oregano
1/2 tsp garlic powder
¼ tsp chili flakes (optional)
1 tbs olive oil
1 tin of chickpeas
Salt and pepper
400 grams of fish, cooked to preference
Sweet petite cos lettuce leaves, approximately 2-3 per person
Juice of 1 lemon to serve, for the fish and chickpeas
Fresh herbs to serve (optional)
Extra Mexi Kraut for serving (optional)
Method
In a pan, mix your Mexican chickpea spice mix in olive oil. Once all of your spices are well mixed with no clumps add the chickpeas and mix them around until the chickpeas are well coated! Cook on a low-medium heat for roughly 10 minutes while you are preparing the rest of your meal. Mash the avocado in a bowl with lime juice, sweet chili, salt, and pepper. Roughly chop your sauerkraut and mix it into the avocado. Lastly, add your roughly chopped tomatoes and gently mix in. Cook your fish to your preference. For this recipe I cooked my fish in a bit of ghee and seasoned with lemon juice as it was fresh and I like to keep it simple! To serve, spoon your chickpeas into your cos lettuce leaves along with some fish and salsa. This recipe is perfect for a lighter lunch, or for a more substantial meal serve with homemade kumara chips and extra vegetables. Recipe serves 3-4.
1 avocado
1 lime, juiced
1 tbs sweet chili
Roughly 5 small tomatoes, or 2-3 large, roughly chopped
1/3 cup Mexi Kraut
Salt and pepper
Mexican chickpeas
1 tsp paprika
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground oregano
1/2 tsp garlic powder
¼ tsp chili flakes (optional)
1 tbs olive oil
1 tin of chickpeas
Salt and pepper
400 grams of fish, cooked to preference
Sweet petite cos lettuce leaves, approximately 2-3 per person
Juice of 1 lemon to serve, for the fish and chickpeas
Fresh herbs to serve (optional)
Extra Mexi Kraut for serving (optional)
Method
In a pan, mix your Mexican chickpea spice mix in olive oil. Once all of your spices are well mixed with no clumps add the chickpeas and mix them around until the chickpeas are well coated! Cook on a low-medium heat for roughly 10 minutes while you are preparing the rest of your meal. Mash the avocado in a bowl with lime juice, sweet chili, salt, and pepper. Roughly chop your sauerkraut and mix it into the avocado. Lastly, add your roughly chopped tomatoes and gently mix in. Cook your fish to your preference. For this recipe I cooked my fish in a bit of ghee and seasoned with lemon juice as it was fresh and I like to keep it simple! To serve, spoon your chickpeas into your cos lettuce leaves along with some fish and salsa. This recipe is perfect for a lighter lunch, or for a more substantial meal serve with homemade kumara chips and extra vegetables. Recipe serves 3-4.
wild beet burgers!
recipe by Sarah Henderson
Beet patties:
• 500g premium beef mince
• 1 cup grated beetroot (squeezed)
• 1 tsp onion powder
• 1 clove garlic, crushed
• 1/4 tsp salt
• Pepper
• 2 eggs
• 1 tbsp nutritional yeast
• Oil for cooking
Burger fillings:
• 2 brown onions
• 2 tbsp oil
• 1/4 tsp salt
• 2 tbsp balsamic
• 1 tbsp apple cider vinegar • Bunch of rocket
• 4 x sourdough buns
• Forage & Ferment Wild Kraut
• Fresh herbs
In a large mixing bowl add in the beef mince, prepared beetroot, onion powder, crushed garlic, salt, pepper, eggs and nutritional yeast. Use hands or spoon to mix together until completely combined. Form into four patties and set aside on a lined tray, cover and pop in the fridge.
Caramelised onions:
Cut both onions in to thin rounds. Heat a pan on low-med with approx. 2 tbsp oil. Add in the onions and salt and cook on a low heat for 20 mins, until onions become soft and semi transparent. Then add in the balsamic and apple cider vinegar and cook on a medium heat for 5 mins. Set aside and cook the patties.
Cook the patties for 4-5 mins a side, depending on how thick you made them.
Assemble the burgers: Toast the buns in the oven. Top with rocket leaves, caramelised onion, Wild Kraut, salt, pepper and any other fresh herbs you prefer. Enjoy!
• 500g premium beef mince
• 1 cup grated beetroot (squeezed)
• 1 tsp onion powder
• 1 clove garlic, crushed
• 1/4 tsp salt
• Pepper
• 2 eggs
• 1 tbsp nutritional yeast
• Oil for cooking
Burger fillings:
• 2 brown onions
• 2 tbsp oil
• 1/4 tsp salt
• 2 tbsp balsamic
• 1 tbsp apple cider vinegar • Bunch of rocket
• 4 x sourdough buns
• Forage & Ferment Wild Kraut
• Fresh herbs
In a large mixing bowl add in the beef mince, prepared beetroot, onion powder, crushed garlic, salt, pepper, eggs and nutritional yeast. Use hands or spoon to mix together until completely combined. Form into four patties and set aside on a lined tray, cover and pop in the fridge.
Caramelised onions:
Cut both onions in to thin rounds. Heat a pan on low-med with approx. 2 tbsp oil. Add in the onions and salt and cook on a low heat for 20 mins, until onions become soft and semi transparent. Then add in the balsamic and apple cider vinegar and cook on a medium heat for 5 mins. Set aside and cook the patties.
Cook the patties for 4-5 mins a side, depending on how thick you made them.
Assemble the burgers: Toast the buns in the oven. Top with rocket leaves, caramelised onion, Wild Kraut, salt, pepper and any other fresh herbs you prefer. Enjoy!
Matariki fish cakes
recipe by Sarah Henderson
Happy Matariki (Maori New Year) friends! May this star cluster known worldwide and treasured in Aotearoa bring you bright new beginnings! We're celebrating with fish cakes and wild kawakawa kraut... inspired by the Matariki story: when Ranginui, the sky father, and Papatūānuku, the earth mother were separated by their offspring, the god of the winds, Tāwhirimātea, became angry, tearing out his eyes and hurling them into the heavens.
400g salmon fillets
1 stick lemon grass, roughly chopped
2 tbsp soy sauce / coconut aminos
1 tbsp sesame oil
1/2 tsp salt
1/4 tsp pepper
1/2 tsp ginger powder
1 lime zest and juice
1 garlic clove crushed
1 red chilli
1/2 cup almond flour
2 tbsp coconut flour
1 sprig spring onion, finely sliced
1 handful of fresh cilantro, roughly chopped
2 eggs
2-4 tbsp coconut oil for cooking
optional: fresh lime, cilantro and chilli for garnish.
Method:
Lightly drizzle salmon fillets with olive oil and season. Bake for 15-20min at 200 degree Celsius. Once cooled, use a fork to break up into smaller pieces.
Thai sauce: Blend lemongrass, soy sauce/coconut amino, sesame oil, salt, pepper, ginger, lime zest and juice, garlic and red chilli. Blitz until smooth. *Pro-tip, if your food processor isn't powerful enough to break down the lemongrass, strain it through a sift before adding into the fish cake mixture.
In a large mixing bowl add in the almond flour, coconut flour, spring onion, and cilantro and roughly mix with a spoon. Add in the cooked salmon, thai sauce and eggs. Mix it all together until completely combined.
Pre heat the oven to 180 deg. Split the mixture into 10 to 12 cakes. Heat a large frying pan with the coconut oil. Pan fry 3-4mins each side, transfer to the oven tray. Take extra care when flipping in case they are still a little soft (depends on how thick you make them). Bake the fried fish cakes for 5-7mins.
Serve with lettuce leaves and top with Wild Kawakawa Kraut .
400g salmon fillets
1 stick lemon grass, roughly chopped
2 tbsp soy sauce / coconut aminos
1 tbsp sesame oil
1/2 tsp salt
1/4 tsp pepper
1/2 tsp ginger powder
1 lime zest and juice
1 garlic clove crushed
1 red chilli
1/2 cup almond flour
2 tbsp coconut flour
1 sprig spring onion, finely sliced
1 handful of fresh cilantro, roughly chopped
2 eggs
2-4 tbsp coconut oil for cooking
optional: fresh lime, cilantro and chilli for garnish.
Method:
Lightly drizzle salmon fillets with olive oil and season. Bake for 15-20min at 200 degree Celsius. Once cooled, use a fork to break up into smaller pieces.
Thai sauce: Blend lemongrass, soy sauce/coconut amino, sesame oil, salt, pepper, ginger, lime zest and juice, garlic and red chilli. Blitz until smooth. *Pro-tip, if your food processor isn't powerful enough to break down the lemongrass, strain it through a sift before adding into the fish cake mixture.
In a large mixing bowl add in the almond flour, coconut flour, spring onion, and cilantro and roughly mix with a spoon. Add in the cooked salmon, thai sauce and eggs. Mix it all together until completely combined.
Pre heat the oven to 180 deg. Split the mixture into 10 to 12 cakes. Heat a large frying pan with the coconut oil. Pan fry 3-4mins each side, transfer to the oven tray. Take extra care when flipping in case they are still a little soft (depends on how thick you make them). Bake the fried fish cakes for 5-7mins.
Serve with lettuce leaves and top with Wild Kawakawa Kraut .
stuffed butternut squash
recipe by Sarah Henderson
Serves 4-6 people.
Roasted butternut:
• 1 whole butternut
• 2 tsp paprika
• 2 garlic cloves crushed
• 2 tbsp olive oil
• 1/2 tsp salt
Stuffing:
• 1-2 tbsp olive oil
• 1 onion
• 5 mushrooms
• 1 red capsicum
• 2 cups kale
• 1 tsp salt
• 1/4 tsp Pepper
• 1 bunch of fresh thyme • 1/2 cup chopped almonds
• 1/4 cup chopped walnuts
• Forage & Ferment Wild Kraut
Pre-heat oven to 190 deg.
Cut butternut in half and use a spoon so scoop out the seeds. Place butternut on a lightly oiled tray and season with paprika and salt. In a small bowl, combine the olive oil and crushed garlic and use a brush to coat the butternut halves evenly. Roast in the oven for 40-50 mins, until cooked and soft.
While the butternut is roasting, make the stuffing.
Prep the veggie: chop onion, capsicum, kale and mushroom into fine pieces. Take the fresh thyme leaves off the stalks and set aside (approx. 1-2 loose tbsp). Heat a pan on medium and add in the oil and onion. Pan fry until the onion is soft and fragrant. Add in the salt, pepper, thyme, capsicum and mushroom. Cook until veggies have become soft, approx. 10 mins. Add in the chopped kale and cook for a further 5 mins. Take off the heat and mix the chopped nuts through.
Once butternut is cooked/soft, take out of the oven. Carefully use a spoon to carve out a larger hole for the stuffing. Stuff the butternut with the mixture and roast for a further 5-8 mins at 180 deg.
Top with Marigold Wild Kraut and garish with fresh thyme.
Enjoy!
Roasted butternut:
• 1 whole butternut
• 2 tsp paprika
• 2 garlic cloves crushed
• 2 tbsp olive oil
• 1/2 tsp salt
Stuffing:
• 1-2 tbsp olive oil
• 1 onion
• 5 mushrooms
• 1 red capsicum
• 2 cups kale
• 1 tsp salt
• 1/4 tsp Pepper
• 1 bunch of fresh thyme • 1/2 cup chopped almonds
• 1/4 cup chopped walnuts
• Forage & Ferment Wild Kraut
Pre-heat oven to 190 deg.
Cut butternut in half and use a spoon so scoop out the seeds. Place butternut on a lightly oiled tray and season with paprika and salt. In a small bowl, combine the olive oil and crushed garlic and use a brush to coat the butternut halves evenly. Roast in the oven for 40-50 mins, until cooked and soft.
While the butternut is roasting, make the stuffing.
Prep the veggie: chop onion, capsicum, kale and mushroom into fine pieces. Take the fresh thyme leaves off the stalks and set aside (approx. 1-2 loose tbsp). Heat a pan on medium and add in the oil and onion. Pan fry until the onion is soft and fragrant. Add in the salt, pepper, thyme, capsicum and mushroom. Cook until veggies have become soft, approx. 10 mins. Add in the chopped kale and cook for a further 5 mins. Take off the heat and mix the chopped nuts through.
Once butternut is cooked/soft, take out of the oven. Carefully use a spoon to carve out a larger hole for the stuffing. Stuff the butternut with the mixture and roast for a further 5-8 mins at 180 deg.
Top with Marigold Wild Kraut and garish with fresh thyme.
Enjoy!
chickpea mexi corn fritters
recipe by Sarah Henderson to edit.
Serves 4 - 6. Makes 8 fritters.
Fritters:
1 cup chickpea flour
1 cup water
1/2 cup corn
1/2 tsp baking powder
1 tbsp tapioca flour
1/4 tsp cumin
1/4 tsp turmeric
1/2 tsp salt
1/4 garlic powder
2 tsp psyllium husk
Whisk until smooth and leave to thicken for 10mins. Make the guacamole while waiting.
Guacamole:
1 large avocado
1/4 cup red onion, finely diced
1 tbsp lemon juice
1/2 cup cherry tomatoes, cut into quarters
Salt and pepper to taste
Mash avocado with a fork. Add onion & lemon juice and mix. Add chopped tomatoes. Refrigerate until ready to serve.
Medium heat a non-stick pan, add olive or coconut oil. Spoon 1/4 cup of batter into the pan and cook for 2 minutes each side.
Note: You should be able to see bubbles coming through before flipping. I used a wire rack instead of plate to store the cooked fritters. This keeps them fresh.
Once corn fritters are all cooked, spoon guacamole and top with Forage & Ferment Wild Mexi Kraut and fresh coriander.
Fritters:
1 cup chickpea flour
1 cup water
1/2 cup corn
1/2 tsp baking powder
1 tbsp tapioca flour
1/4 tsp cumin
1/4 tsp turmeric
1/2 tsp salt
1/4 garlic powder
2 tsp psyllium husk
Whisk until smooth and leave to thicken for 10mins. Make the guacamole while waiting.
Guacamole:
1 large avocado
1/4 cup red onion, finely diced
1 tbsp lemon juice
1/2 cup cherry tomatoes, cut into quarters
Salt and pepper to taste
Mash avocado with a fork. Add onion & lemon juice and mix. Add chopped tomatoes. Refrigerate until ready to serve.
Medium heat a non-stick pan, add olive or coconut oil. Spoon 1/4 cup of batter into the pan and cook for 2 minutes each side.
Note: You should be able to see bubbles coming through before flipping. I used a wire rack instead of plate to store the cooked fritters. This keeps them fresh.
Once corn fritters are all cooked, spoon guacamole and top with Forage & Ferment Wild Mexi Kraut and fresh coriander.
chilli and lime chicken nourish bowl
recipe by Sarah Henderson
Serves 4-6 / marinade time: 1hr
Marinade: (for a least 1 hour)
3 skinless chicken breasts
1 lime, juiced
1 tsp chilli flakes
1 generous tsp of honey
1/2 tsp cumin, 1/2 tsp coriander, 1 tsp paprika, 1/2 - 1 tsp salt (to taste)
Pepper to taste
Mix all ingredients in a large bowl. Coat chicken breasts in marinade and pop in the fridge.
Roasted capsicum
Pre-heat oven at 180 deg. Slice two red capsicums lengthways, pop on a lined oven tray, drizzle with olive oil over and season.
Roast for 20-30mins until the tips begin to brown.
Cook chicken / Fried corn and beans: (on medium heat)
1 can of black beans, drained
1 can of corn, drained
1 red onion, chopped
1 tsp ground cumin, 1/2 tsp ground coriander, /2 tsp paprika
Heat oil in a large frying pan. Cook chicken breast (using the marinade juices) on each side for 8 mins. Cover with lid and cook for further 8 mins. Remove chicken from pan and rest.
Leaving the juices in the pan, add in the diced red onion. Cook for 3-5mins. Add corn, black beans and spices. Cook for further 5-8 mins.
Cook your choice of grain - I used bulgar wheat. This can be done the day before or while the chicken is marinating.
Assemble in a large bowl or plate:
1.5 cups cooked grains - rice, quinoa, bulgar wheat, etc.
1 handful of rocket
2 handfuls of lettuce, chopped up
Roasted capsicum
1/2 avocado sliced
2-3 tbsp Forage & Ferment Wild Mexi Kraut
Fried corn / bean mix, along with all the juices
Sliced chicken breasts
Garnish with fresh coriander, fresh chilli and sliced limes. Enjoy the rewilding experience!
Marinade: (for a least 1 hour)
3 skinless chicken breasts
1 lime, juiced
1 tsp chilli flakes
1 generous tsp of honey
1/2 tsp cumin, 1/2 tsp coriander, 1 tsp paprika, 1/2 - 1 tsp salt (to taste)
Pepper to taste
Mix all ingredients in a large bowl. Coat chicken breasts in marinade and pop in the fridge.
Roasted capsicum
Pre-heat oven at 180 deg. Slice two red capsicums lengthways, pop on a lined oven tray, drizzle with olive oil over and season.
Roast for 20-30mins until the tips begin to brown.
Cook chicken / Fried corn and beans: (on medium heat)
1 can of black beans, drained
1 can of corn, drained
1 red onion, chopped
1 tsp ground cumin, 1/2 tsp ground coriander, /2 tsp paprika
Heat oil in a large frying pan. Cook chicken breast (using the marinade juices) on each side for 8 mins. Cover with lid and cook for further 8 mins. Remove chicken from pan and rest.
Leaving the juices in the pan, add in the diced red onion. Cook for 3-5mins. Add corn, black beans and spices. Cook for further 5-8 mins.
Cook your choice of grain - I used bulgar wheat. This can be done the day before or while the chicken is marinating.
Assemble in a large bowl or plate:
1.5 cups cooked grains - rice, quinoa, bulgar wheat, etc.
1 handful of rocket
2 handfuls of lettuce, chopped up
Roasted capsicum
1/2 avocado sliced
2-3 tbsp Forage & Ferment Wild Mexi Kraut
Fried corn / bean mix, along with all the juices
Sliced chicken breasts
Garnish with fresh coriander, fresh chilli and sliced limes. Enjoy the rewilding experience!
wild kimchi broccoli pancakes with lemon mint yoghurt dressing
recipe by Christina Leon http://www.revealyourself.co.nz/
1 cup almond meal
1 cup rice flour
1 cup filtered water
1/2 tsp baking powder
1/2 tsp sea salt
2 organic free range eggs lightly beaten
1 cup chopped organic broccoli
1 cup Forage & Ferment Wild Kimchi chopped
2 Tbsp extra virgin olive oil or could use coconut oil (for frying)
yoghurt lemon mint dressing
1/2 cup organic yoghurt or can use coconut yoghurt is diary free
Juice of 1/2 lemon
4-5 mint leaves chopped
directions
1. In a bowl at the dry ingredients and mix to combine.
2. In another bowl add the eggs and water and whisk to combine.
3. Add the wet mixture to the dry ingredients and mix to create a batter.
4. Add 2 Tbps of the olive oil to a fry pan on a med-low heat.
5. Place about 1/3 cup of the mixture in the pan and cook until golden on each side (3-4 minutes each side).
6. To make the dressing add all the ingredients into a small bowl and mix.
7. To plate place to big lettuce leaves at the bottom of the dish and add vegetable of your choice.
Place two kimchi pancakes, add 1/2 sliced avocado and drizzle of the dressing.
Top with pea shoots or micro herbs and enjoy the rewilding experience!
1 cup rice flour
1 cup filtered water
1/2 tsp baking powder
1/2 tsp sea salt
2 organic free range eggs lightly beaten
1 cup chopped organic broccoli
1 cup Forage & Ferment Wild Kimchi chopped
2 Tbsp extra virgin olive oil or could use coconut oil (for frying)
yoghurt lemon mint dressing
1/2 cup organic yoghurt or can use coconut yoghurt is diary free
Juice of 1/2 lemon
4-5 mint leaves chopped
directions
1. In a bowl at the dry ingredients and mix to combine.
2. In another bowl add the eggs and water and whisk to combine.
3. Add the wet mixture to the dry ingredients and mix to create a batter.
4. Add 2 Tbps of the olive oil to a fry pan on a med-low heat.
5. Place about 1/3 cup of the mixture in the pan and cook until golden on each side (3-4 minutes each side).
6. To make the dressing add all the ingredients into a small bowl and mix.
7. To plate place to big lettuce leaves at the bottom of the dish and add vegetable of your choice.
Place two kimchi pancakes, add 1/2 sliced avocado and drizzle of the dressing.
Top with pea shoots or micro herbs and enjoy the rewilding experience!