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!