Nourish Magazine BOP Winter 2016

Issue no. 23, Winter 2016

FLOUR

A SLICE OF

POWER

AMERICAN PIE

SOUPED UP

WWW.NOURISHMAGAZINE.CO.NZ

FRESH LOCAL FLAVOUR BAY OF PLENTY, NZ

Welcome

It has suddenly got cold, which is to be expected in winter, but a bit of a shock to the system after such a long summer. The wet, cold weather and short days in winter can make us tempted to rug up and wish away the days until spring arrives. Time is precious, and it flies by, so don’t waste it just because the weather is miserable.

NOURISH | issue 23

still enjoy salads in winter, Jess Smith from Pluto Juice and Salad Bar in Tauranga shares some scrumptious salad recipes using winter ingredients.

We’d love to see some pictures of our recipes you make, so make sure you tag us in when you post them on Facebook and Instagram.

Embrace the season and enjoy melt in the mouth slow braises like the short rib recipe on page 25 by Brad King from Falls Retreat. Or savour a hearty soup! On page 23 Rosie Palmer from Henry & Ted shares three gorgeous soup recipes.

On page 19 we make the most of in season citrus including a raw winter salad with mandarins. More raw food follows on page 31 when we meet Carolyn and Monika from Raw Balance in Taupo. And to prove you can

FOLLOW US Vicki Ravlich-Horan

MEET THE TEAM VICKI RAVLICH-HORAN | EDITOR Who would be your ultimate dinner party guests?

Anthony Bourdain, George Michael and Dawn French What is your favourite winter food?

One pot slow braises, chicken coq au vin or Mum’s stew. Also partial to a good steam pud!

What’s the best thing about working at Nourish?

Being surrounded by passionate and talented people, from the growing team that help us put the magazine together to all our wonderful clients.

PAULA BAXTER | CLIENT MANAGER Who would be your ultimate dinner party guests?

My ultimate dinner party guests would be people who wouldn’t mind being guinea pigs – I love cooking, but sometimes reality overtakes my imagination, and what I dish up isn’t quite what I had hoped for!

What is your favourite winter food?

I’m torn between choosing a good hearty home-made soup and a

plate of roast veges. No meat though!

What’s the best thing about working at Nourish?

So — the best thing about working for Nourish — does this have a word count? Wearing a variety of hats at work has to be what bakes my cake. There is never a dull day, and let’s face it, who wouldn’t love a job where you get to put all your senses to the test — particularly the taste buds!

CONTENTS regular

recipes

04 06 15 27 43 51 54 55

11 12 13 19

21 23

Vic’s Picks Tauranga Farmers’ Market Nutrition Health & Beauty

Wine Column Herb Column Waikato Events Directory

features 08 29 32 35 52

In the Raw Nourishing your Skin Plastic Free July

BRON ALEXANDER | CREATIVE DIRECTOR Who would be your ultimate dinner party guests?

The ones who like early nights as much as me! I love my food, and I love to socialise, but anyone who knows me, knows the party is generally bound to finish up with me struggling to keep my eyes open. It wasn't hard for me to earn my "Nana" reputation!

ice cream - especialy Duck Island ice cream!

EDITOR Vicki Ravlich-Horan

What’s the best thing about working at Nourish?

CREATIVE DIRECTOR Bron Alexander from Folk Creative

Combining my passion for food and design is a dream job.

Sampling the food on photoshoot days is a very awesome bonus!

CLIENT MANAGER Paula Baxter

What is your favourite winter food?

It has to be all the wintery desserts — crumbles, pies and loads of

PROOF READER Nikki Crutchley from Crucial Corrections CONTRIBUTORS Bronwyn Lowe, Henry Jacobs, Megan Coupland, Megan Muldowney, Denise Irvine, Kate Underwood, Brad King, Liz French, Jim Bartee, Justin Thomson, Amanda Macrae, Serina Gardner,, Rosie Palmer, Jess Smith, Sue Dewes COVER IMAGE Rebekah Davenport PHOTOGRAPHERS Vicki Ravlich-Horan, Brydie Thompson, Leah Hoskins, Holly Russell, Taylor Shea THANKS TO Southern Hospitality, Laminex NZ, Felicity Cawood, Plump & C0 ISSN 2324-4356 (Print) ISSN 2324-4364 (Online) ADVERTISING ENQUIRIES Liz French salesbop@nourishmagazine.co.nz 021 736 789 Feedback info@nourishmagazine.co.nz

page 2 www.nourishmagazine.co.nz

SUBSCRIPTIONS www.nourishmagazine.co.nz/subscribe– $30 for a year (4 issues)

Poached Quince & Almond Friands Buckwheat Galettes Raw Winter Salad with Mandarins & Almonds Lemon Chicken Tray Bake Quinoa, Lemon, Caper & Parsley Crusted Fish Jaffa Shortbread Slice Ginger Pumpkin Soup Pesto Chickpea Soup Chicken & Mushroom Soup

Flour Power Flex Fitness

Orange & Almond Cake

25 31

33

37

37 41 43 45 47 49 50

Slow Braised Beef Short Ribs Roasted Kumara, Kale and Buckwheat Salad Indian Spiced Chickpea Salad Creamy Tahini Butternut & Carrot Tagliatelle Lemon & Ginger Kraut Balls Golden Cauliflower | Cauliflower Mash Parmesan Cauliflower Poppers Homemade Buttermilk Key Lime Banana Cream Pie Blueberry Pie Southern Fried Chicken Meatloaf with Bourbon BBQ Sauce Smore’s Smore’s Tart

NOURISH | spotlight

Vic’s Picks

FRENCH FLAIR AT THE RABBIT HOLE Owned by a family with a long history in hotels and hospitality, The Rabbit Hole on Pacific Ave, Mount Maunganui is worth a visit (or two or three …)

CAESARSTONE NEW CONCRETE FINISHES

Laurent, the chef, hails from Normandie and has cheffed his way here via Paris and London. He prides himself that every single thing on the menu (even mayonnaise and custard) is made on the premises and demonstrates his French heritage and love of New Zealand. You can have a pie or a tarte citron, a baguette or a BLT. Try a delicious pastry with your morning coffee and be tempted by the finger-licking food displayed in the cabinet or the breakfast and lunch menus.

As someone who designs and redesigns their dream kitchen (in my head), I am currently in love with the latest design movement which uses natural materials with a modern industrial feel. Caesarstone’s new range of concrete finishes are perfect for creating this look.

19 Pacific Ave, Mount Maunganui

TAURANGA TASTING TOURS Looking for something to do this winter? Spend the day with Tauranga Tasting Tours and discover what we have here on our doorstep. Tour a local brewery, visit wineries, enjoy a delicious lunch and finish the day off with a dessert and cocktail at one of Tauranga’s top restaurants, enjoying views of the beautiful harbour.

The concrete finish adds an industrial aged patina and feel to the surface, enhancing the authentic look and yet will never require sealing. Raw concrete is a natural soft grey colour delivering the classic industrial concrete look whilst fresh concrete offers the delicate and clean modern industrial appearance of fine white concrete. In addition to the existing sleek concrete, the range covers all bases for lovers of the concrete look.

For more details on this, the Local Tasting Tour plus the other tours Tauranga Tasting Tours offer, go to www.tastingtours.co.nz

www.caesarstone.co.nz

GOOD HEARTY MEALS Are your elderly parents eating well enough this winter?

Winter is the time we often worry more about elderly relations, especially those living alone. Are they bothering to eat enough to keep them nourished through the colder weather? If you have concerns, especially if you don’t live near enough to check on their daily diets, your answer may be “Real Meals”, prepared from fresh ingredients by the Harty Catering Company and delivered frozen, ready to take out, heat, season and eat.

Harty Catering deliver through most of the Western Bay of Plenty. Peace of mind may be one call or email away.

www.hartycatering.co.nz

PHOTOS Taylor Shea

Finer Wines.

THE LARGEST SELECTION OF WINE IN THE BAY OF PLENTY Over 2200 Different Wine Choices. Over 18,000 Bottles of Wine!

On the Omokoroa beachfront. Stroll down, Drive out, Sail up.

4 THE ESPLANADE, OMOKOROA | 07 548 0279

8 MAIN ROAD KATIKATI | 07 549 3463 | wines@finerwines.co.nz MON – FRI 10.00AM - 5.30PM | SAT 10.00AM - 2.30PM

www.finerwines.co.nz

WINTER HOURS TUES, WED 8.30AM - 4.30PM | THURS 8.30AM - 8.00PM

THURSDAY DOUBLE HAPPY HOUR 5.00PM - 7.00PM BEER AND HOUSE WINE $5, SMALL PIZZA $10, LARGE PIZZA $20

FRI, SAT 8.30AM - 8.00PM SUN 8.30AM - 4.30PM TAKEAWAY PIZZAS AVAILABLE TILL 6.00PM beachedonblue@hotmail.com | 021 797 079 | Bookings appreciated for evening meals

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TAURANGA FARMERS’

MARKET WINTER NEWS

FOODIES EAT WITH THEIR

LOCAL, FRESH & ARTISAN FOOD DIRECT FROM THE PRODUCERS

EYES FIRST.

Winter, the evenings are long, such a wonderful time to gather around the dining table to savour the aromas of warm inviting dishes.

THIS SEASON

Having gathered your fresh winter vegetables, the next visit is our meat producers for those special cuts to slow cook or create casseroles with.

Wholly Cow has beef cheeks, ox tail and lamb forequarters for slow cooking. Highcrest Farm has free range pork roasts and ribs. For dishes with a difference try the Duck ‘Confit’ from Mercado Foods. Pirongia Bacon brings bacon hocks for those warming soups. Just add artisan bread to a soup and you have a meal in one. The Whipped Baker has pull-apart breads, and Flaveur Breads has a speciality winter sourdough bread of roasted potato and rosemary.

JULY

SERVE IT UP TO THEM IN NOURISH MAGAZINE.

+ Vine ripened kiwifruit - Fernholme Orchard + Tamarillos - Ashmore Nurseries + Ending their season is pears

Advertising in Nourish Magazine WORKS. Promote your business to your target audience, give us a call today and find out how you can grow your business with more than ‘just an ad’.

CONTACT LIZ

021 736 789 or 07 576 8112 salesbop@nourishmagazine.co.nz

AUGUST + + +

Winter vegetables of cauliflower, broccoli and cabbage, red and green Te Teko Vegetables Navel oranges - Norman Brothers Hass avocados arrive

JUNE + + + + +

Mandarins – easy peel - Elphick Mandarins Walnuts – dried and shelled – Walnut Woodland Lemons and limes – Guy’s Gourmet Produce Green kiwifruit at Lacey’s Ending their season - Arosa Farms - Persimmons

NEW STALLHOLDER Mercado Foods have a range of pates, balsamic glazes and granolas.

Their speciality is duck and duck by-products.

Rowena has plenty of inspiration for the simplicity of using duck. Just perfect for winter.

MARKET EVENTS These are very weather-dependent, so follow us on Facebook or our website for updates.

Follow our website or Facebook page for updates on these events at the Market.

Come, see, taste & learn from the producers what is in season from this region 7:45AM-12:00PM | EVERY SATURDAY RAIN HAIL OR SHINE TAURANGA PRIMARY SCHOOL

WE ARE AVAILABLE FOR PRIVATE FUNCTIONS & CATERING LOADS OF GLUTEN FREE ,VEGAN & SUGAR FREE OPTIONS

07 542 0106 | 5 GOLDEN SANDS DRIVE, PAPAMOA EAST OPEN MONDAY - FRIDAY 7.30AM - 4.00PM + SATURDAY - SUNDAY 8.00AM - 4.00PM

info@henryandted.com

henryandted

henryandtedcafe

MARKET MANAGER | 07 552 5278 | 0274 915 876 | tgafarmersmarket@gmail.com

WWW.TAURANGAFARMERSMARKET.CO.NZ

page 7 www.nourishmagazine.co.nz

FLOUR

POWER WORDS Kate Underwood | PHOTOGRAPHY Brydie Thompson

Flour of the wheat variety is a quintessential food crop that has truly stood the test of time. Around since the start of civilisation, it’s rather fascinating that this single harvest plant and ultimate pantry staple is one of the most versatile, capable and utilised grains in the world.

The delicate nature of wheat means it requires sophisticated technology and equipment to ensure each type is milled correctly and fit for purpose.

In NZ the milling extraction rate (a fancy term for the speed of processing) of the whole-wheat is higher than in the USA, so more nutrients are obtained during processing. This explains why we don’t see ‘enriched’ flour on our supermarket shelves like you might abroad, as the majority of their nutrients are stripped during milling and added later at a higher price point.

Wheat processing regulations vary throughout the world. Young or freshly milled flour requires a month or two to mature and develop into its full baking potential and become the bright white colour. However, with time of the essence in the food industry, to speed up this natural ageing process many US companies sell ‘bleached’ flour. A rather controversial procedure, the flour is literally bleached with chlorine or potassium bromate to achieve the desired uniform white. This process is not permitted for use in NZ, due to its potentially harmful properties.

TYPES OF FLOUR The different characteristics of wheat and diverse protein levels ultimately determine their end use. ‘Hard’ wheat varieties contain higher protein content (10–15%) and more gluten, creating a stronger structure while ‘Soft’ wheat have less protein (5–10%), gluten and thus a weaker structure.

PLAIN FLOUR is also known as Standard flour, All Purpose

flour or Soft flour. As with all white flour, it is made using just the endosperm or centre of the wheat kernel. Generally made from soft wheat varieties, it contains a blend of both hard and soft wheat.

Suitable for all cooking purposes, it doesn’t excel in any particular area. But for the general home cook, it is the perfect pantry staple with around 10–12% protein.

HIGH GRADE FLOUR is often referred to as Baker’s flour, Bread flour or Strong flour. Milled using the hard varieties to obtain a high protein (around 15%) and gluten content, it can be used in products containing yeast and provides necessary gluten protein complexes. Perfect for producing strong, good quality bread.

SELF RAISING FLOUR otherwise known as Self Rising flour, is generally plain flour with additional baking powder or raising agent. It is distributed carefully throughout the flour and is perfect for fluffy pikelets and scones.

SPECIALTY FLOURS CAKE FLOUR, also known as Chlorinated or High ratio or Hong King flour, is made from soft wheat with less protein, can hold more water and will produce a lighter, moist, more tender cake. If wanting one cup of cake flour for a recipe you can simply use 7/8 cup of all purpose flour and add 2 tbsp of cornstarch.

ITALIAN 00 FLOUR OR DOPPIO ZERO FLOUR is the

most finely ground flour. Being soft in variety, it is the perfect pasta master. Although similar to plain flour, it has been extra refined with low levels of bran, allowing for a silky dough and that desirable chewy texture in fresh pasta.

0 FLOUR is another Italian graded flour, slightly less refined than the double 0 and is ideal for pizza. The Italian system uses ‘1’ referring to all purpose and ‘2’ referring to wholemeal flour. These flour grades are generally imported in NZ. WHOLEMEAL FLOUR, often called Whole wheat flour or Wholegrain flour, is darker in colour and contains all parts of the kernel (bran, germ and endosperm). They have been extracted separately and recombined to reflect their original ratio. It is used in baking to provide moisture and extra nourishment. The fat in the wheat germ means wholemeal flour has a shorter shelf-life than plain white.

TIP - Don’t be fooled as ‘1 cup flour, sifted’ is not the same as ‘1 cup of sifted flour’. Each refers to whether you should measure or sift your flour first.

With this power powder on side, the sky is the limit, as long as you choose the right flour for the job. Where possible, go natural — wholemeal and unbleached — to ensure more nutrients, fibre and vitamins. But unless you are coeliac or gluten intolerant, don’t be afraid of the infamous white dust. This integral ingredient will serve you well in a range of kitchen endeavours.

NOURISH | recipes

The most asked question at Red Kitchen is “Can I swap normal flour in a recipe for gluten free flour?” I always say no, you need a recipe specific to the flour you are using as they all have different properties and flavours and some flours are more suited to savoury dishes rather than sweet.

I am also not a huge fan of gluten free flour blends, as they often have anti-caking agents and other unknowns in them. We prefer to use nut and seed flours, or a single type of flour like buckwheat, oat and brown rice.

I am really excited about this issue as I have an opportunity to share our friand recipe. It is light and not too sweet, and it is best made with all the autumn and winter fruits that are plentiful at the moment like quince, feijoa, apples, pears and figs.

Tinned or frozen fruit also works a treat.

ORANGE AND ALMOND CAKE

Whisk baking powder and ground almonds together.

I love this recipe! For a gluten free cake it is very light. Part of its charm is it has not been adapted from a recipe that uses flour, instead each ingredient is there for a reason and you can tell the difference.

We make our own almond flour from whole almonds using the Vitamix at Red Kitchen. You can make almost any flour or icing sugar using a dry jug on your Vitamix. Try making coconut icing sugar!

4 oranges

Mix the eggs and sugar together till just combined. Do not beat the eggs too much as this will aerate the mix.

Add the orange slush and baking powder mixture, then mix gently till well combined.

Pour the mix into the tin and cook for approx. 80 minutes Cool in the tin, and then cover gently and leave to rest overnight in the tin.

Make a mix of 1 cup of icing sugar and a tiny bit of boiling water to make into a thick liquid glaze. Drizzle back and forth over the cake so it results in a streaky glaze, and then cover with toasted almonds and another layer of the glaze. Serve with whipped cream.

water 15g baking powder 310g ground blanched almonds 400g eggs (8 eggs) 310g caster sugar 375g orange slush

GLAZE icing sugar water toasted slivered almonds Put the oranges in a pot and just cover with water. Simmer for one hour and 15 minutes.

Cool the oranges in the water, then drain before pureeing the oranges.

Grease and line a 24cm cake tin. Pre-heat oven to 170°C.

alternative

FLOUR

RECIPES Megan Coupland | PHOTOGRAPHY Brydie Thompson CAKE STAND Royal Laboratorie

Direct ffrom our family Di D happy hens roam farm, our happ freely across the beautiful beauti land of Otaika Valley and are left in peace producing, what we believe to be the tastiest eggs in New Zealand - making them perfect for breakfast, lunch, dinner and desserts.

READY TO DELIVER TO YOU IN MIXED PACKS OF 6, 10, 12 AND ND 20

0800 OTAIKA (682 452) fax (09) 355 0444

www.otaikavalleyeggs.co.nz

page 11 www.nourishmagazine.co.nz

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POACHED QUINCE AND ALMOND FRIANDS Quinces are my favourite, we have them dropping off the tree at the moment, but it’s a bit of a race to get to them before our sheep or pigs, so instead of using our homegrown ones and poaching them myself, I use Ludbrook House quinces, which is easily available in the Waikato and BOP.

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180g icing sugar 80g rice flour 110g ground almonds 6 free range egg whites 150g unsalted butter, melted zest 1 orange poached quince halves (homemade or Ludbrooke House) Pre-heat oven to 180°C. Grease a 12 hole loaf friand tray.

nourishmagazine.co.nz

Sift icing sugar, rice flour and ground almonds into a large bowl.

Make a well in the centre and mix in the egg whites, melted butter and zest with a large whisk until just combined.

Spoon the mixture into a tray so that each hole is threequarters full. Cut the quince into quarters and poke each bit into the friand till it is completely immersed.

Lay another half quince on top and sprinkle with sliced almonds all around.

Bake in the middle of the oven for 20–25 minutes until a skewer comes out clean and the tops spring back when lightly touched.

Serve with a generous helping of mascarpone or Greek yoghurt.

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BUCKWHEAT GALETTES (CREPES) This is a personal favourite. We were living in France when I was pregnant with Lily and as soon as Mat played an away game with rugby, I would be at the creperie. I lied about how many visits I made a day as it was just too embarrassing to tell the truth! Well the truth is out now because Lily is also a bit addicted.

Buckwheat flour is perfectly suited to this as its light nutty flavour works so well.

2 cups milk ½ tbsp sugar ¼ tsp salt 80g butter, melted

Add your favourite fillings in the middle, then fold the three ends over so it resembles a square, let it cook for another few minutes till the filling is hot and the crepe is golden brown on the bottom.

SUGGESTIONS The French don’t overfill their crepes. I have listed a few of my favourite combinations, but you can serve it with any of your favourites. + Wilted spinach, ham and sliced mushrooms + Ham, cheese and break an egg on the top during cooking + Ham, mushroom, cheese and top with mesclun and a French vinaigrette + Nutella NOTE: I use Ceres organic buckwheat flour as I find it is very fine and quite mild in flavour.

You can also do half plain flour and half buckwheat.

1¼ cups buckwheat flour 3 eggs, lightly beaten Mix dry ingredients together.

Whisk in milk, eggs and the butter till you have a smooth batter.

Let sit for 15 minutes before using.You will need a good crepe pan for this. Heat your pan, add a little butter then pour a ladle fill, approx 3/4 cup, into the crepe pan and move it around till you have quite a thin crepe.

Megan Coupland RedKitchen www.redkitchen.co.nz

Cook till golden brown and then flip it over. page 13 www.nourishmagazine.co.nz

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NOURISH | nutrition

CITRUS

NUTRITION WORDS KATE Underwood

It’s no secret that the citrus family and vitamin C go hand in hand, but peel it back and you’ll find there is plenty more to love about these vibrant, tangy fruits. Their versatility knows no end — from freshly squeezed OJ, breakfast grapefruit, hot lemon honey or the satisfaction of peeling a perfect mandarin segment. Whether devoured at half-time on the rugby field or overflowing in your fruit bowl, these juicy nourishing fruits can (and should!) be devoured this winter.

The citrus list is a long one, full of the usual suspects and intriguing less common varieties such as tangerine, clementine, yuzu, pomelo and Buddha’s hand. Encased in a flamboyant and texturised outer peel, all elements of the fruit can be put to use.

From the juice and zest, to fibrous fleshy segments and whole fruit. The presence of bitter white pith is the exception; despite its inevitability it is best avoided to ensure optimal sweetness and palatability.

Starting with the lovely lemon, the stalwart of the citrus clan, this multi-talented oval is often named by chefs as a top five ‘couldnot-live-without’ ingredient. Starting your day with a squeeze of lemon in warm water is a popular health ritual and for good reason.

Used to kick start your stomach’s digestive juices, it helps break down food and assist the liver in cleansing the body. Lemons house nutrients such as citric acid, calcium, magnesium and limonene (a colourless compound abundant in the skin of citrus and responsible for their distinct aroma). The sour flavour and acidity comes from citric acid, a naturally occurring antioxidant that works as a preservative and reduces enzymatic browning in apples and other fruits.

Not to be limited by their petite size, limes impart a fresh zingy kick, used regularly in Asian cuisines to balance flavour. They have an innate ability to bring a dish to life, cutting through fat and reducing the need for excess salt or sugar. Pairing well with both sweet and savoury, their diverse nature extends from key lime pie through to spicy Thai larb. The lime peel in particular retains an intense sharp flavour so a little zest goes a long way. Often not the most generous in the juice department, by simply microwaving your lime for ten seconds you can double your juice quota.

Mandarins are thought to be sweeter and stronger than their citrus counterparts. Perfect for little hands, their easy-peel moon segments make for a delicious, no mess eating experience.

Originating from China, they provide a decent dose of folate and potassium, plus plenty of vitamin C. Grapefruit is an interesting member of the bunch, available in red, pink or white. It is a cross between an orange and the giant pomelo and can interact with the mechanism for prescription drugs.

Health accolades of citrus include improved skin, reduced inflammation, immunity booster and flu fighter. All of which are to be thanked by the strong prevalence of vitamin C. Vitamin C plays a crucial role in bodily function and is considered an ‘essential’ water-soluble vitamin; it can’t be stored so needs to be regularly ingested. Working hard to protect the body from bacteria, it is responsible for instigating white blood cell or leukocyte production, which are transported around the body when required.

Present in the fluid lining of mucous membranes and lungs, vitamin C’s antioxidant property protects the cell from damage via viruses or bacteria.

Oranges provide the greatest vitamin C dose, with one medium orange encasing around 70 milligrams. Grapefruit is next in line with one half serving up to 40mg of vitamin C, while a whole tangelo clocks in at around 25mg. Juicing these fruits undoubtedly increases vitamin C content, but you do miss out on the fibre. The majority of NZ tangelos and oranges are grown in the Gisborne region, with navel being the largest and most popular crop. All are closely related. For example, seminole, a tangelo variety, is a hybrid between mandarin and grapefruit. Its skin is particularly high in pectin, a natural thickener, which makes it perfect for marmalade production.

Citrus fruits are celebrated, utilised and enjoyed both here and throughout the globe, and it’s not hard to see why! Get your hands on some, embrace their zest and vitality and help keep your family’s health in fine fettle this season.

NOURISH | recipes

ZEST

FOR LIFE RECIPES Vicki Ravlich-Horan | PHOTOGRAPHY Brydie Thompson RECIPE ON PAGE 19

Background shot on Carrera Marble laminate from www.laminexnewzealand.co.nz page 17 www.nourishmagazine.co.nz

NOURISH | recipes

RAW WINTER SALAD WITH MANDARINS AND ALMONDS

LEMON CHICKEN TRAY BAKE

Hate Brussels sprouts? It’s time to give them another go, and this salad is perfect. Thinly sliced and raw, they have a milder flavour than the sulphurous ones you remember from when your mum boiled them to within an inch of their life.

This is the perfect one pan dish you can whip up midweek. I included fennel and potatoes and served it on fresh rocket to make it a complete meal, but you could add other vegetables like zucchini (cut into big wedges) or sweet potatoes; broccoli would also be great.

This salad is also proof that you can enjoy both salads and raw food during the winter months. Enjoy this salad on its own for lunch or serve it with a gorgeous Asian spiced duck breast.

SERVES 4

SERVES 4

⅓ cup extra virgin olive oil

12 Brussels sprouts

4 medium potatoes, washed

1 fennel bulb

2 whole fennel bulbs, or 8 baby

1 head of broccoli

fresh thyme (rosemary or oregano would also work well)

½ cup sliced almonds

salt & pepper

8 mandarins

Mix the juice of 1 lemon with ¼ cup olive oil, garlic and some of the chopped thyme. Pour over the chicken and allow to marinade (at room temperature) for half an hour. Meanwhile chop the potatoes into chunky wedges (4–6 per potato). If using whole fennel bulbs cut the core out and cut into quarters. Finally cut the lemons into 3–4 rounds.

¼ cup extra virgin olive oil zest of half an orange ¼ cup orange juice 2 tbsp raw honey pinch salt 1 tsp Dijon mustard Thinly slice the Brussels sprouts, fennel and broccoli. I find a mandolin great for this job, but a sharp knife will also do the trick. Toss with the almonds and mandarin segments and the dressing.

To make the dressing, place the remaining ingredients in a small jar and shake to combine.

Serve on its own or with seared five spiced duck breast, Chinese style pork belly or roast chicken.

1kg chicken drumsticks* 4 lemons 4 large garlic cloves, peeled

Drizzle the remaining olive oil on a large oven tray. Scatter the fennel, potatoes and lemons on top along with the remaining sprigs of thyme.

Place the chicken on the tray before seasoning liberally with salt and freshly ground pepper. I try to place a drumstick on top of a lemon slice and ensure the chicken is also covering the garlic cloves so they don’t burn and the chicken benefits from their flavour as it cooks.

Back at 180°C for 45 minutes. Check that the chicken is completely cooked by inserting a skewer into the meatiest piece. If the juices run clear it is cooked. *Any chicken pieces with the skin on and bone in will work. Just remember a chicken thigh will probably take longer than a drumstick, so I prefer to cook all drumsticks or all thighs.

QUINOA, LEMON, CAPER & PARSLEY CRUSTED FISH SERVES 4

1 cup cooked quinoa (or ½ cup uncooked)* zest of 1 lemon ¼ cup flat leaf parsley, finely chopped 1 tbsp capers, finely chopped 1 large egg 4 white fish fillets salt & pepper butter and/or olive oil Spread the quinoa onto an oven tray and place in oven at 180°C for 10 minutes to allow it to dry out a little. Allow to cool and then add the lemon zest, parsley, capers and a pinch of salt and pepper.

In a separate dish beat the egg then dip the fish into the egg before rolling and coating in the quinoa crumbs. Heat a knob of butter and a dash of olive oil over a medium heat. (I like using a combination of both but you can use whatever oil you prefer.)

Add the fish and fry until golden on both sides. (This will depend on the size and thickness of your fish.) The key to cooking fish: don’t have the heat too high. Turn it only once and don’t over-cook it! Remember the fish will continue to cook after you turn off the heat. *I used Ceres Supergrain mix from Bin Inn Papamoa which is a mix of white, red and black quinoa along with Amaranth. page 19 www.nourishmagazine.co.nz

NOURISH | recipes

JAFFA

SHORTBREAD SLICE If you are increasing your vitamin C intake with a glass or two of fresh orange juice this slice is a great way to use up the peel of a couple of those oranges. Just zest the oranges first before you peel them for juice, it’s a lot easier that way!

225g butter, softened ½ cup sugar zest of 2 oranges 2¼ cups flour 300g dark chocolate ½ cup cream Pre-heat your oven to 180°C. Cream butter, sugar and zest until light and fluffy.

Mix in the flour until just combined and no longer crumbly.

Line a 30x20cm baking dish with baking paper, then press in the shortbread mix.

Bake for 20 minutes, or until a toothpick inserted into the middle comes out clean.

Remove from the oven and let cool.

While the shortbread is cooling, melt the chocolate and cream, either over a double boiler or in the microwave on high for 1 minute, and then stir for one minute.

Allow to cool before pouring over the now cool shortbread base.

Decorate with crushed Jaffas or candied oranges or orange peel.

19A PACIFIC AVENUE, MOUNT MAUNGANUI | 07-572 1300 THERABBITHOLECAFE.CO.NZ FAMILY FRIENDLY • EXEMPLARY SERVICE • GROUP BOOKINGS WELCOME

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FRESH ARTISAN BREAD

Organic ingredients, preservative free

COFFEE

Bold flavour

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100% Natural, locally sourced

page 21 www.nourishmagazine.co.nz

SWEET TREATS Baked fresh daily

Warming

NOURISH | recipes

WINTER SOUPS

Henry & Ted, Papamoa, locals and visitors new favourite spot for a cuppa or real fruit ice cream, will also be the place for a bowl of steaming nutritious goodness if these soup recipes from head chef Rosie Palmer are anything to go by.

Owner George Gibson says they have been overwhelmed by the support he and the team have had since opening late last year. After an epic summer “the plan” George says “is to keep the momentum going by providing customers with more mouth-watering food”.

GINGER PUMPKIN SOUP

Heat the oil in a large pot over medium heat. Add the celery, carrots, onion, ½ teaspoon salt and ¼ teaspoon black pepper and cook, stirring occasionally, until softened (5–7 minutes). Stir in the tomato paste and cook until slightly darkened (1 minute).

2 tbsp extra virgin olive oil 1 kg pumpkin, peeled and chopped

Add the vegetable broth, green beans, chickpeas and green peas.

Simmer until the vegetables are tender (15–20 minutes). Top with the home made pesto!

1½ shallots, peeled and chopped 1 tsp fresh ginger, grated 2 tbsp chives ½ cup fresh mint ½ tbsp chilli powder

CHICKEN AND MUSHROOM CREAMY COMFORT SOUP

1 litre (4 cups) organic vegetable stock (gluten free if possible)

1 tbsp olive oil

½ cup thick coconut milk

120g skinless chicken, thinly sliced salt and pepper

TO SERVE

2 tbsp butter

extra coconut milk & chilli powder

3 garlic cloves

1 lime

500g mushroom thinly sliced (any mushroom)

Heat the oil then place the pumpkin, shallots, ginger, mint and chives into a large pot to sauté for 5 - 10 minutes. Add the stock, coconut milk and chilli powder and season with salt and pepper. Bring to the boil then simmer for 30–40 minutes.

1 white onion, diced

In batches, carefully blitz in a food processor before serving garnished with a swirl of coconut milk and a sprinkle of fresh herbs and/or chilli powder.

2 carrots, peeled and diced thinly 3 cups chicken stock 1 bay leaf 1 stalk celery, diced ½ tsp thyme ¼ cup plain flour

PESTO CHICKPEA SOUP

2 tbsp fresh chopped parsley

3 tbsp olive oil

Season the chicken with salt and pepper. Heat a little oil in a pot, then add the chicken and stock into pan. Cook until golden and then set aside. Melt the butter in the stock pot, add garlic, mushrooms, onion, carrot and celery. Cook and stir occasionally for about 4 minutes or until tender. Stir in the thyme.

2 stalks celery, chopped 2 carrots, sliced thinly 1 onion, chopped thinly

Whisk in the flour until browned. Whisk in chicken stock, bay leaf and the chicken, cook and continue to whisk for 4–5 minutes.

salt and pepper to season 2 tbsp tomato paste 6 cups vegetable broth 300g green beans, halved 400g chickpeas soaked, cooked, drained, rinsed, or tinned 1 cup green peas

RECIPES Rosie Palmer | PHOTOGRAPHY Brydie Thompson

Stir in everything together, if the mixture is too thick or you would like it thinner, add some water to thin it out. Serve and garnish with parsley and rosemary.

Henry & Ted | 5 Golden Sands Drive, Papamoa Beach

¼ cup pesto page 23 www.nourishmagazine.co.nz

NOURISH | recipes

SHORTLISTED WORDS & RECIPES Brad King | PHOTOGRAPHY Brydie Thompson

SLOW BRAISED BEEF SHORT RIBS 2kg beef short ribs

Put a lug of olive oil into a large saucepan, add diced vegetables and sauté till lightly browned. Add the spiced red wine and reduce by half.

Add beef stock and parsley stalks and bring to the boil. Simmer for 5 minutes.

1 bunch thyme 1 bunch rosemary 1 bunch oregano

At The Falls Retreat, we focus on using seasonal produce, and with winter here, hardy herbs, carrots, onions and root veg become the staples of our kitchen vege garden. This recipe makes great use of what is readily available and uses a red wine off our wine list, but feel free to use whatever you have on hand.

Be warned, it’s not a quick fix recipe for a last minute meal — a 12 hour marinating process and then 6 hours slow cooking does require some planning and preparation. But with meat that falls off the bone and melts in your mouth, your patience will be rewarded.

Place ribs in a large deep roasting pan and pour the stock and veges over the ribs. Cover with parchment paper and foil and place in oven at 150°C for 5–6 hours or until meltingly soft.

1 tsp finely chopped garlic zest of 1 orange

Remove from oven and let cool in liquid for 1 hour. Pull from liquid and remove bones. Strain stock and reduce until desired taste.

zest of 1 lemon olive oil

Pour stock back over rib meat, put back in oven till hot and serve with desired sides.

500ml red wine 2 onions medium, diced 2 carrots medium, diced

TIP

2 ribs celery, medium diced

Aluminium foil oxidises and often sticks to the meat during the cooking process — put a layer of baking paper under the foil to avoid this happening!

3 bay leaves 2l beef stock handful parsley stalksPat beef dry and season with herbs, garlic and citrus zest. Mix citrus juice with a little olive oil and pour over the meat.

Marinate for 12 hours.

Remove seasoning from ribs and add this to the red wine. Pat dry the beef. Season ribs liberally and sear on all sides until well browned.

HOW CAN I GET RESTAURANT QUALITY FOOD AT HOME? It’s what you do before the braise goes into the oven that counts! Most braises require a “mirepoix” (a fancy French word to describe the onion, carrot and celery combo), but it’s by adding a twist of something extra, such as the citrus in this recipe, that raises it to the next level.

WANT A COOKING QUESTION ANSWERED? Brad King is the chef and owner of Falls Retreat & Bistro in Waihi and a 2015 Beef and Lamb Ambassador. Each edition Brad shares his knowledge and expertise.

If you have a question or culinary problem you think Brad could help with, please email info@nourishmagazine.co.nz with Brad King in the subject line.

TAKE AWAY RAW FOOD DELI - TAUPO WHOLE FOOD SHOP - ORGANIC FRESH PRODUCE GLUTEN FREE & DAIRY FREE FOODS ESCAPE COFFEE - TEECCINO

The Falls Retreat 25 Waitawheta Road, Waihi www.fallsretreat.co.nz

45 ORUANUI STREET, TAUPO (off Spa Road) | 021 138 2066 | 027 578 4702 rawbalancenz@gmail.com

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FIND US AT THE TAUPO SATURDAY MARKET

page 25 www.nourishmagazine.co.nz

NOURISH | health

BETHLEHEM BUTCHER’S TOP RIB TIPS

Ben from Bethlehem Butchery recommends long slow cooking to ensure the best results for beef short ribs.

A cut favoured by chefs that you will struggle to find in supermarkets is cut from the chuck or rib area. A short portion of the rib bone is overlain by meat which can vary in thickness.

Buy your short ribs precut by your butcher.

“For best result,” Ben says, “I would recommend cooking them slowly to turn the tough meat ‘fall off the fork’ tender. The slow cooker is ideal for this. Beef short ribs are big in the U.S.A. where they braise them slowly in a marinade before charring them on the barbeque.”

07 576 4729 | BETHLEHEM BUTCHERY | SH 2, Bethlehem, Tauranga

Health & Beauty A BIT OF A STRETCH One of the best spinal hygiene activities is stretching! It improves posture, alleviates stress and increases your range of motions.

WINTER HAIR TRENDS

“I always explain to patients,” says Dr Mike from Atlas Chiropractic, “the more you stretch, the easier I will be able to correct misaligned areas of your spine.” This means better results faster from your chiropractic sessions.

Robyn, Di and Louise at Fringe on Churchill keep up with all the trends.

They say the latest looks for winter include chin to mid-length bobs, choppy fringes and lots of texture. Curls have that undone effortless look; bouncy shiny is out and matt waves are in. Men’s cuts show super short sides fading to a longer top — strong and masculine.

During the cold winter months a warm shower or a soak in a hot pool for 20 minutes before, warms the muscles and makes them easier to stretch while also reducing pain. www.atlaschiropractic.co.nz

The colours of colder weather are cool base browns with coppers and rich merlot tones creating texture and dimension. Blondes are loving ash and violet undertones and the perennial warm golden blonde. Redheads come into their own in winter with rich reds mixed among deep blue blacks.

“A lot of styles have an updated 90s rock chick/grunge look,” says Robyn at Fringe. “However, while keeping your look current is something we pride ourselves on, we do encourage you to wear your hair your own way. Don’t just fit in.”

Fringe on Churchill use Tigi and RPR products, designed by hairdressers for hairdressers, including yummy curl creams and treatments to control that winter frizz.

SHORT RIB

WINE

Fringe on Churchill, 12 Churchill Road, Tauranga 07 579 9781

MATCH Quarisa Shot in the Dark 2013 Cabernet Shiraz (Australia) Comprised of 85% Cabernet Sauvignon and 15% Shiraz, this wine is crafted by John Quarisa from a blend of grapes from carefully selected vineyards. The wine is a deep brick red, with notes of blackberry and blueberry and a hint of cinnamon spice. The palate is oozing dark black fruits with ripe tannins and well integrated oak.

Falls Retreat wines are supplied exclusively

by Jim Bartee of Finer Wines, Katikati.

The Fringe on Churchill stylists from left: Louise, Robyn and Di.

NOURISH YOUR SKIN THIS WINTER

WHOLE FOOD HEAVEN Come and discover our huge range of Nourishing grains, pulses and legumes perfect for winter salads, stews and soups.

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page 26 www.nourishmagazine.co.nz

bininnpapamoa

without the overuse of heavier creams.

There is as much damage done to our skin through exposure to the winter elements as there is through summer sun.

The cold weather and drier winds of a New Zealand winter can play havoc with our skin, yet so many of us don’t adequately prepare or protect our skin during harsh weather. Because we tend to cover up our bodies in winter, we often forget the possibility of damage to exposed areas like the face.

It is a good idea to have a full diagnostic skin analysis at the onset of the cooler weather to ascertain exactly the condition of your skin and receive a full prescription of home care products suitable for the cooler months.

But don’t forget your sunscreen. Just because the days are shorter and the temperatures are lower doesn’t mean that your skin shouldn’t be protected from harmful UV rays. Even on a cloudy day ageing UV will still be absorbed by your skin without a good quality sunscreen.

Keep applying your sunscreen and nourishing your skin daily, and it will not only survive but thrive in even the harshest weather conditions.

Sue

The main effects on your skin during winter are dehydration and the feeling of your skin drying out and feeling taut. For this reason your therapist may opt for more nourishing moisturisers and eye creams. A different option is to start using vitamin enriched serums underneath your moisturisers day and night. Many of the better serums contain high doses of powerful Vitamins A, C, E and B along with AHA’s that penetrate quickly and deeply into your skin providing the necessary extra nourishment and vital hydration. This way your skin will look much brighter, firmer and healthier

page 27 www.nourishmagazine.co.nz

Sue from Tranquillo Beauty in Tauranga has great advice each season to keep your skin beautiful and healthy. tranquillobeauty.co.nz

NOURISH | feature

Changes are afoot at Flex Fitness in Mount Maunganui. Currently a full service, 24 hour gym, new owner John Appel has big plans for the centre. John, a physiotherapist, also owns Advance Wellness in Hamilton.

In addition to physiotherapy, Advance Wellness has a nutritionist, psychologist, podiatrist, massage therapist and personal trainers.

It is a centre of wellness with a holistic approach to health and well-being, and it is this concept John is keen to replicate in the Bay of Plenty.

Since taking over in February this year, John and his team have been adding services to convert Flex Fitness into what John describes as “a hub of wellness in Mount Maunganui”. The gym’s personal trainers are currently joined by a nutritionist and physiotherapist, who are on hand to provide extra help and advice to ensure you reach your goals. “So often,” John says, “problems people are experiencing are linked. It’s part nutrition, part psychology, part muscular and so on.” So John is keen to create good links with other passionate experts who can help form part of this holistic centre of health in the Mount.

gym in the country.

John says, “The goal is to have the athlete peak their performance at the World Masters Games and not get injured whilst trying to complete the training.”

The only 24 hour gym at the Mount, Flex Fitness now offers world leading Les Mills classes that are designed to get great results.

Classes also include high intensity 30 minute sessions so even the busiest people have no excuse, as well as the more sedate, but just as effective, yoga and Oov classes.

Examples of the benefits of this sort of collaborative approach can already be seen at Flex Fitness with workshops on everything from nutrition to running with more to come. These workshops and the many other services the team offers are all to inspire and encourage members to reach their goals. These may be as simple as keeping fit so you can enjoy your weekly round of golf or be more ambitious like entering the World Masters Games.

One of Flex Fitness’s personal trainers, Wayne McCready, is the head trainer for the World Masters Games at Flex Fitness and has over 30 years’ experience training athletes and preparing them for such events as The World Masters. With this massive event being held in Auckland next year, it is the perfect time to set a goal and get active. Flex Fitness have a special wrap around package for those keen to enter, which includes an initial assessment to map out your goals, weekly training session in a small group or team that is focused on your goals for the World Masters games, a Physio Functional Movement screen to determine injury prevention strategies, tips on performance nutrition plus a Flex Fitness team kit to be used at events and 12-month 24-hour access to any Flex Fitness

So whether you are an ultra marathon runner wanting to improve your times or prevent injuries, a weekend warrior, a busy mum wanting to keep fit and healthy or have never been to a gym, if improving your quality of life is important to you, Flex Fitness Mount Maunganui is the place.

Flex Fitness 36A Macdonald Street, Mount Maunganui

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WORDS Vicki Ravlich-Horan

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page 29 www.nourishmagazine.co.nz

NOURISH | recipes

WINTER SALADS RECIPES Jess Smith | PHOTOGRAPHY Brydie Thompson PLATES Southern Hospitality

Pluto, the popular juice and salad bar on Devonport Road in Tauranga, recently got a new owner in Victoria Thomas. Victoria had been looking for a business to buy when she stumbled on Pluto, and as an avid home juicer Victoria says “it seemed a perfect fit”.

It wasn’t long before Victoria discovered a shared philosophy on food and health was not the only attraction of this vibrant business. “We have amazing customers that make the job fun,” says Victoria. “Our staff are super cool and I love working with them. I also love that we can be as creative as we like. Unlike a traditional restaurant with a printed menu, we can change ours when we like and to suit seasons and available produce.

Every day is a new challenge and, as a job, well let’s be honest, I spend my days sampling amazing food, creating, yarning and socialising. What more could you want?”

With winter here the team are working on some hot pot options, think slow cooked beef, lamb or pork in a gorgeous gravy. They may just rival the ever popular seafood chowder. Plus, Victoria smiles, there will be a couple of vegan and vegetarian options too.

ROASTED KUMARA, KALE AND BUCKWHEAT SALAD

boil, then reduce to a low simmer for 15–20 minutes, or until the buckwheat is cooked. I like to rinse the buckwheat in a strainer under cold water once cooked, this stops the cooking process, helping to retain some of the texture. Spoon half the dressing over the cooked buckwheat and stir through the roughly chopped parsley.

As well as our staple salads, we like to change up three or four of our salads frequently with a particular focus on seasonality and food trends. For this recipe we wanted to create a salad that could stand up on its own but also work well as a side dish (it's a great accompaniment to succulent roasted lamb rump).

The spices in the dressing give this salad a wintery mulled wine taste and can be served hot or cold.

This salad is suitable for vegetarians and if the feta and honey are omitted (sub the honey for maple syrup) works well as a vegan dish.

SERVES 2 AS A MAIN OR 4–6 AS A SIDE DISH

So whether it’s a dose of vitamins you are after in the form of a juice or you’re looking for a tasty lunch, or a healthy catering option make sure you pop in and say hi to Victoria and the team at Pluto Juice Bar & Deli.

For a little taster, Pluto chef Jess Smith gave us a couple of great salad recipes perfect for winter.

Once kumara and onion are cooked, transfer to a plate to cool and reduce the oven temperature to 150°C. Remove the hard stem from each kale leaf and cut or tear into smaller pieces. Place in a bowl with 2 tbsp of olive oil and salt and pepper and toss well to coat. Transfer to baking tray and bake for 15 minutes or until crisp. Remove from oven and allow to cool.

To assemble, place buckwheat on a large platter and layer on the kumara, red onion and kale. Crumble over the feta and scatter with toasted pumpkin seeds. Finally, drizzle over the remaining dressing.

1 cup buckwheat 2 medium orange kumara 2 red onions ½ cup roughly chopped flat leaf parsley

INDIAN SPICED CHICKPEA SALAD

6 kale leaves

4 tbsp rice bran oil

¼ cup toasted pumpkin seeds

1 onion, diced

100g feta

2 tbsp yellow mustard seeds 1 tbsp ground cumin

DRESSING

1 tbsp ground coriander

6½ tbsp olive oil

1 tbsp curry powder

1 tsp cinnamon

2 x 400g tins chickpeas, drained and rinsed

1 tsp allspice

½ cup natural yoghurt

2 tbsp red wine vinegar

zest and juice of one lemon

2 tbsp honey

2 handfuls baby spinach leaves

salt and pepper

Heat pan and oil over medium heat, add onion and cook for a few minutes until soft. Add the mustard seeds and allow to toast and pop a little. Add the remaining spices and stir to combine. Add the chickpeas to the spice mixture and toss to coat. Turn the heat down slightly and let the chickpeas bath in the spices for a few minutes before transferring to a large bowl. Mix in the yoghurt, lemon zest and juice and season to taste. Gently toss through the spinach leaves.

Preheat oven to 200°C. Cut each kumara into 6–8 wedges, about 3cm in thickness. Leaving the root intact on the onions, cut into 6–8 wedges also. Place on a baking tray and toss to coat with 2 tbsp of olive oil and season well with salt and pepper. Roast for 25–30 minutes, turning half way until kumara is tender and onions are nicely caramelised.

To make the dressing, place cinnamon, allspice, red wine vinegar, honey and olive oil in a jar and shake well to combine. Check and adjust the seasoning accordingly.

Pluto Juice Bar, Deli & Catering | Devonport Road, Tauranga

Place buckwheat and 2 cups of water in a pot, cover and bring to the

page 31 www.nourishmagazine.co.nz

NOURISH | recipes

IN THE

Carolyn. But the two know things will happen when they need to; this has been the case so far.

WHY RAW? Monika says, “It just made sense.” She had been studying nutrition and the more she learnt about raw food the more she began to believe “that’s it”. Carolyn saw herself the effects a raw diet had on her body and was convinced it was the answer she had been searching for.

RAW

Both Monika and Carolyn believe it’s all about balance and admit their diets are not 100% raw. The key, they believe, and the message they want to get out, is adding more nutrient dense raw foods into your diet is essential to a healthy lifestyle.

Raw Balance | Oruanui Street, Taupo For more information on their workshops go to Facebook or email rawbalancenz@gmail.com

WORDS Vicki Ravlich-Horan

CREAMY TAHINI BUTTERNUT & CARROT TAGLIATELLE This recipe was inspired by a recipe I saw online that used hemp powder and hemp oil. I changed it completely by adding raw tahini and sesame oil for the creaminess. With the ginger it is delicious! Raw butternut is great in salads, yet many people don't think of using it raw.

SERVES 4 - 6

1 small butternut, peeled 3 large carrots, peeled 2 tbsp tahini 1 tsp toasted sesame oil 1 lemon, juiced 2 tbsp olive oil 1 thumb size ginger

Introducing Raw Balance, Taupo’s first raw and vegan deli. Call it cosmic, Fate or just good luck, but when Monika Vincent and Carolyn McCormack met just over two and a half years ago, it changed both their lives.

Looking for a new adventure, Monika and her husband had moved to Taupo. Monika, who had been into raw food for many years, Googled “raw food in Taupo” and it just so happened that Carolyn was hosting her first raw food pot luck dinner. “It was very out of the box for me to do something like that,” admits Carolyn, who had discovered raw food four years earlier after taking a workshop on the cuisine.

At their second meeting, the pair discussed their dreams and “I said to Monika,” Carolyn laughs, “don’t do anything without me!” The partnership was formed and within a few months they had a food truck being made to their specifications; no oven needed for this one.

recipe books Monika has amassed over the years and is happy for you to borrow. There is also a treatment room available to rent that Monika uses for her one-on-one health coaching, and Carolyn, a Reiki practitioner, uses when treating clients.

Their popular workshops are back with their winter series including everything from fermenting foods to raw bread making, kids classes and juice workshops to name a few. “The list of plans is just ridiculous,” says Monika. “The last six months have been crazy,” adds

Their first foray was to Awhi Farm Organic Market in Turangi where they were a hit, selling out of Monika’s activated muesli. Over the next two years, while juggling full time jobs and taking their raw food to markets and festivals, Raw Balance steadily built a strong following.

Add to the mix regular workshops to teach others how to introduce nutritious raw food into their diets and supplying local cafes with delicious raw treats, it wasn’t long before it was time to take the next step. Raw Balance Deli on Oruanui Street opened its doors in November last year.

The deli, in an industrial area of Taupo, has opened up a world of opportunities. There is plenty of space for a prep kitchen to produce the array of raw dishes they sell in the deli, as well as capacity to develop and produce their own retail range, which includes Monika’s now famous activated muesli as well as flaxseed crackers and a snack range. There is also room for a large retail area selling local and organic produce and ingredients for the raw food ‘cook’. Monika says stocking the deli has been easy with a growing number of wonderful products coming on to the market. Everything is dairy, gluten and refined sugar free. The main criteria, Carolyn says, is “it needs to excite us”.

Pop into the deli for a cold pressed juice or smoothie on the run and pick up a salad and some supplies. Or get an organic coffee and raw treat while lingering longer in the extensive library of health and page 32 www.nourishmagazine.co.nz

1–2 cloves garlic 1 date little bit of water if needed for a slightly runnier consistency Spiralise carrot and butternut, or just use a potato peeler to make thin strips if you don't have a sprialiser.

Put the rest of the ingredients in a blender or Nutri-Bullet and whizz it all up.

Pour the dressing over the butternut and carrots.

Sprinkle some sesame seeds and finely chopped greens/parsley/ coriander.

Tip : you can very easily make your own raw tahini by blending sesame seeds and cold pressed sesame oil in a high speed blender. Add enough oil so the sesame seeds can blend to a smooth consistency.

LEMON & GINGER KRAUT BALLS Coming up to winter, we decided to create bliss balls with lemon and ginger.

We have a dark chocolate sauerkraut brownie in our cabinet in the deli, which has become quite famous! We love the idea of adding sauerkraut to raw sweet treats as it adds another layer of flavour and another layer of super nutrition. And it's a great sneaky way to get kids to eat sauerkraut!

1 cup dates, diced 1 cup cashews 1 cup coconut chips ½ cup loosely packed plain sauerkraut (if you don't make your own, use Just Kraut from Be Nourished) 1 lemon, juiced 1" ginger, finely grated Put the dates, cashews and coconut in a food processor with an S-blade and process until it's a fine consistency. Add lemon juice, sauerkraut and ginger and process until well combined. Taste the mixture and add more ginger if required.

Roll into balls and cover with desiccated coconut. Makes roughly 18 balls. page 33 www.nourishmagazine.co.nz

NOURISH | feature

YOUR SKIN HAS THREE MAIN LAYERS: + The epidermis which is the layer we see. + The dermis, the second thicker layer which houses nerves, sweat glands, sebaceous glands (or oil glands) and hair follicles. It has the job of bringing blood flow to the skin. This layer is where the strength and elasticity comes from due to collagen and fibrin. + The subcutaneous fat layer is the deepest third layer which connects the dermis to the muscles and bones, supports blood and nerves, regulates body temperature and stores fat to insulate and cushion the body.

It takes roughly five weeks for skin to renew. Starting at the subcutaneous layer, as new skin grows, it travels through to the next layer, the dermis, and then gets pushed by new growth below to the epidermis where eventually it is shed as dead skin cells.

Therefore working on skin conditions is never an instant fix. It can take weeks, sometimes months, to create the changes we want and gain glowing healthy skin.

Environmental toxins play a big part in skin health. Moisture retention, for example, affects the integrity, elasticity and plumpness of your skin, so if you are dehydrated, this will affect the look of your skin. Toxins, such as cigarette smoke, petrol and diesel fumes, products you put on your skin, foods you eat and alcohol, all affect your skin.

+ Nutrient levels. Are you eating enough vegetables, fruits, good fats and antioxidants to support detoxification, reduce inflammation and provide vitamins and minerals to your skin? + Chemical load. What load are you placing on your body? Start reading ingredient lists of foods and skin and body care. + Microflora and inflammation levels. Is your digestive health working as well as it should be? + Food sensitivities. Are they creating more inflammation? + Stressed, tired and not exercising? Your skin needs to rest to renew and to sweat to support detoxification. + Are you breathing correctly? Oxygen transport throughout the body is essential to your overall health, stress response and blood transport.

If you are interested in taking a deeper look at your skin, book a holistic natural health assessment to encourage healthy, happy skin. Look up the naturopath or medical herbalist in your area and reap the rewards of better overall health.

Natural Family Health Clinic | 9 Churchill Road, Tauranga

The detoxification pathways of your body are directly related to skin health. If your digestive tract isn’t as healthy as it should be, with inflammation and an incorrect microflora balance, your body will use other elimination pathways to remove toxins, such as through your skin. This is why, when addressing skin health, your digestive health also needs to be considered.

NOURISHING YOUR SKIN The secret to glowing, healthy skin Naturopath and medical herbalist Serina Gardner believes the secret to healthy, glowing skin starts with nourishing from within. Skin is the largest organ of the body — it is the body's coat. It protects you, it helps regulate your temperature and is what often defines us as glowing with health or off-colour and unwell.

Serina Gardner Naturopath & Medical Herbalist BNatMed, MNZAMH, MNZSN Promoting health, laughter and love in a nurturing environment.

KEY POINTS TO ADDRESS FOR GOOD SKIN HEALTH INCLUDE:

0274 716 571

+ Hydration levels. Are you drinking enough good quality, alkaline, mineral rich water?

www.naturalfamilyhealth.co.nz

serina@naturalfamilyhealth.co.nz www.nourisheskincare.co.nz

DRY DOCK CAFE Breakfast & Lunch menu Sweet cabinet - all baked here Outcatering. Cakes made to order.

Sunny outdoor seating with water views.

OPEN EVERY DAY!

6 Wharf Street, Tauranga 07 577 1573 | johnson.sandra@hotmail.com page 35 www.nourishmagazine.co.nz

the perks of being a

CAULIFLOWER WORDS & RECIPES Vicki Ravlich-Horan | PHOTOGRAPHY Brydie Thompson

This winter kale has a rival. The new darling of the vege world is the humble cauliflower. No longer maligned to an over-boiled side dish that has to be served with lashings of cheese sauce for anyone to enjoy, cauliflower is now taking centre stage as the key ingredient in gluten free pizza bases or carb free rice and mash. Forget boiling it. To get maximum flavour and truly enjoy this vegetable in its own right you need to roast or pan fry it. Or fool the fussiest eater by turning it into faux nuggets.

GOLDEN CAULIFLOWER This simple method of cooking cauliflower completely transforms it into a scrumptious savoury veg everyone will love.

Slice the cauliflower into approx. 1cm thick pieces.

Melt some olive oil and butter in a pan and add the cauliflower in one layer. Fry over a med-low heat for 15 minutes or until golden brown before turning and cooking the other side for a further 10–15 minutes.

Season well and serve with a tomato chutney or Kasundi.

CAULIFLOWER MASH This is a great alternative to mash potato, especially if you are cutting back on the carbs.

SERVES 4

To stir fry, heat a little oil in a pan, add the rice and cook, stirring often for 5–10 minutes. Sweating off some onion, garlic and ginger first, then adding the cauliflower will make it even tastier!

Tip - Add blanched cauliflower florets to your macaroni cheese

½ cauliflower 1 cup vegetable stock

PARMESAN CAULIFLOWER POPPERS

½ cup milk 2 cloves garlic Cut the cauliflower into florets and, along with all the other ingredients, place into a pot. Cover and bring to the boil. Simmer for 15 minutes or until the cauliflower is very soft.

Drain, reserving ¼ cup of the cooking liquid, then add this back in with the cooked cauliflower and puree. A stick blender does this best but if you don’t have one a food processor will work.

Check for seasoning before serving.

I am not professing these are healthy, but they are a great alternative to a chicken nugget and a sneaky way to get some vegetables eaten. Serve them as a side, after school or party treat. They will of course go down well with tomato sauce but are also delicious with aioli or a cheese sauce.

3 cups cauliflower florets (approx 1cm each) ½ cup flour salt

CAULIFLOWER RICE

2 eggs

A great low carb alternative to rice, you can prepare cauliflower rice ahead of time and freeze for a quick and nutritional option for your next curry, stew or salad.

Simply chop your cauliflower into large florets, removing the thick main stalk. Blitz these in a food processor for approximately 30 seconds or until the cauli resembles rice. Depending on the size of your food processor and/or the cauliflower, you may want to do this in a couple of batches. No food processor? A grater will work too.

At this stage you can portion and freeze the ‘rice’ or cook it by microwaving, roasting or stir frying.

To microwave place the rice in a bowl, cover with cling film and cook on high for 3–4 minutes.

To roast, drizzle an oven tray with a little extra virgin olive oil or coconut oil, spread the cauliflower over and stir. Season or add extra herbs and spices if you wish before roasting at 200°C for 12–14 minutes, stirring a couple of times.

1 cup panko crumbs 1 cup Parmesan cheese, grated oil for deep frying Bring a large pot of water to the boil, add a good pinch of salt and plunge the florets in for 2–3 minutes before placing them in ice cold water. Once cool, drain and then dry on a clean tea towel or paper towel.

Place the flour and pinch of salt in a zip lock bag (I save the ones from the supermarket bulk bins for these purposes) and the cauliflower.

Close and shake to ensure the florets are completely covered in flour.

In a small bowl beat the eggs. In another, mix the breadcrumbs and Parmesan. Now using one hand dip the cauliflower in the egg, then using your other hand dip them in the crumbs.

In several batches deep fry at 180°C for 5–10 minutes or until golden brown.

page 37 www.nourishmagazine.co.nz

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Food America RECIPES Vicki Ravlich-Horan PHOTOGRAPHY Holly Marie Russell

Until lately most of us would associate American food with fast food outlets and drive thrus. But suddenly American food is cool. And like any country of its size, its food is as diverse as its people, reflecting their different cultures, history and traditions.

So this Fourth of July why not celebrate the country that gave us those foods we all love; the burger, fried chicken and doughnuts. But remember that these foods don’t have to be cheap, processed and from a multinational chain. Make your own or seek out great examples of these, and while you are at it, perhaps attempt some of the other great dishes from the USA, think BBQ brisket, cornbread, pumpkin pie.

page 39 www.nourishmagazine.co.nz

NOURISH |recipes

IS THERE ANYTHING MORE

American

THAN A SLICE OF PIE? RECIPES Megan Muldowney PHOTOGRAPHY Holly Marie Russell

Key Lime Banana Cream Pie CUSTARD

CUSTARD

½ cup sugar

Whisk the sugar, flour, cornflour and salt together in a saucepan. Gradually stir in the milk and cream and add the lime zest. Give the mixture another final whisk to make sure there are no lumps. Cook the custard over medium heat, stirring continually, until the mixture thickens (8–10 minutes). Remove from heat.

3 tbsp flour 2 tbsp cornflour pinch of salt 1 cup milk 1½ cups cream zest of two limes 2 egg yolks 20g butter

COOKIE BASE 350g Oreos (35 biscuits) 60g butter, melted

BANANA LAYER 2 bananas 1½ tbsp lime juice 2½ tbsp desiccated coconut

CREAM TOPPING

In a small bowl, whisk together the egg yolks. Add a few spoonfuls of the hot custard into the egg yolks, mixing well. Add the egg yolk mixture back into the custard, stirring quickly to incorporate. Continue cooking the custard over medium high heat for 2 minutes until thick. Add 20g of butter, stirring through.

Place custard into a bowl. Lay cling film over the surface (to prevent a skin from forming) and leave to cool down while you make the rest of the pie.

COOKIE BASE In a food processor, finely crush the Oreo cookies. Transfer cookie crumb to a bowl and rub in the melted butter, making sure it is all very well blended, otherwise you will get a crumbly base. Line the base and sides of a 26cm flan tin with the cookie base. It should be pressed in very firmly and have a smooth finish.

BANANA LAYER Slice the bananas into ½ cm rounds. Place them into a bowl and toss them in the lime juice and coconut, making sure they are well coated.

ASSEMBLY

2 cups cream

Line the cookie base with the bananas, leaving small gaps between each banana slice, so the custard will cover them entirely.

2 tbsp icing sugar, whipped

Pour the custard over the bananas, smoothing it over so the entire surface is covered.

LIME SPRINKLE

Cover the pie with glad wrap and chill in the refrigerator for at least 3 hours. When the pie is sufficiently chilled, decorate with whipped cream and lime sprinkle.

zest of 1 lime 2 tsp desiccated coconut, mixed together

NOTES If the Oreo cookie is too rich, replace with a wholemeal digestive biscuit.

You can chill the custard down faster by placing it in an ice bath.

NOURISH |recipes

My My Blueberry Pie

BLUEBERRY FILLING 3½ cups frozen blueberries ½ cup water 2 tbsp sugar zest 1 lemon ½ tsp cinnamon 4 tbsp cornflour mixed with 1 tbsp water and 2tbsp of hot blueberry juice

PECAN PASTRY 1½ cups plain flour pinch of salt 150g butter, chopped into ½ cm squares and frozen ½ cup pecans ½ cup sour cream 1 egg yolk

BLUEBERRY FILLING Place the blueberries, water, sugar, lemon zest and cinnamon into a pot. Cook over medium heat until the blueberry mixture is hot and starting to simmer, about 7 minutes. Mix the cornflour with the water and hot blueberry juice (from the pot) and stir into the blueberry mixture. Turn the heat up and stir until thickened, about 3 minutes. Set aside to cool while you make the pecan pastry.

PECAN PASTRY Using a food processor, whiz up the flour, butter, salt and pecans until the mixture is like a coarse crumb with some small visible chunks of butter.

Mix together the sour cream and egg yolk. Add the sour cream mix to the food processor and whiz for about 10 seconds until the dough starts to come together.

Turn dough out onto a board or bench and knead lightly to form a ball. Cover the dough in cling film and refrigerate until needed.

ASSEMBLY Divide the pastry in half. Roll out the first half of the pastry until it’s ¼ cm thick (it will be about 29cm in diameter). Line the base of a 25cm pie dish with the pastry and fill it with the blueberry mixture.

Refrigerate the pie while you prepare the lattice top.

Roll the other half of the pastry out, about 29cm in diameter. Using a ruler, cut thickish strips of pastry. Lay the pastry strips over the filling in a lattice pattern. Trim the edges of the pie. For a decorative edge, use a small heart shaped cookie cutter to cut out extra pastry pieces.

Brush the edge of the pastry with water and place the pastry hearts around the edge. Brush the pastry top lightly with an egg wash and sprinkle with a tiny amount of caster sugar.

Bake for 35–40 minutes at 180°C.

Megan Muldowney The Cafe Baker www.thecafebaker.co.nz WOOLLEN PLACEMATS Plump & Co | PLATES Southern Hospitality

WINE LORE

Southern Fried

Chicken

Jim Bartee, from Finer Wines in Katikati, continues his series of “rules” or tips on wine, the first of which appeared in our autumn edition.

RECIPES Vicki Ravlich-Horan PHOTOGRAPHY Holly Marie Russell

Fried chicken is a dish loved around the world, but it was one particular American Colonel and his eleven secret herbs and spices that made the Southern American comfort food famous. The trick to making succulent moist chicken is to brine it first, and after much research and many trials, I discovered brining the chicken in buttermilk, the ingredient often used to make the coating, created the best results.

Normally, for tender and tasty results, I would recommend using a cut with the bone in, but I found that the chicken (both drumsticks and breast) with the bones took too long to cook and often needed finishing off in the oven to ensure they were cooked all the way through.

By using boneless and skinless chicken thigh I got the tasty and tender results I was after.

They cooked easily and I didn’t miss the extra layer of fat the skin would add.

500g boneless, skinless chicken thighs 1 cup buttermilk ¼ tsp white pepper ½ tsp celery salt* 1 tsp garlic powder* 1 tsp onion salt Mix the spices into the buttermilk. Cut the chicken in half and place in the buttermilk. Mix, cover and refrigerate for 6–12 hours.

½ cup flour 1 tsp garlic powder* 1 tsp onion salt* ¼ tsp marjoram ¼ tsp white pepper ¼–½ tsp paprika ¼ tsp allspice ¼ tsp celery salt ½ tsp mixed herbs oil for deep frying Mix the herbs and spices into the flour.

Drag each piece of buttermilk soaked chicken through the spiced flour mix and then drop into hot oil to fry.

Double dip the chicken by placing back in the buttermilk after the first dredging of flour and then in the flour again before frying for an extra crunchy coating.

For best results your oil should be 180°C. Don’t overcrowd the fryer with chicken, instead cook in batches, otherwise you will lower the temperature of the oil. The Chicken will take approximately 7–10 minutes to cook through, but this will depend on how thick it is.

Don’t drain on a paper towel as this will make the coating soggy. Instead, place the chicken on a wire rack with a paper towel underneath. I have the oven on low and place the chicken in the oven on the wire tray while I cook the remaining batches. *Find these at Bin Inn Papamoa

RULE #2: Seek advice from somebody you can trust, a person familiar with having tasted many varieties and makers of wine, somebody with the patience and objectivity to learn about your general preferences and assist you in making an informed choice. Move beyond the vast range of “normal” and often boring, mainstream wines.

Believe me, there is a world beyond! The best part is it won’t cost you a fortune to break out of the routine. You will be rewarded.

RULE #3: Keep records. Make notes of the wines you taste and which particular attributes either impress or disappoint you. Or take a photo of the wine with your mobile phone. You may want to try a particular wine again, and if that is the case, it is important to remember not only the maker and wine variety (grape), but also the specific vintage, as even the best producers make wine with varying degrees of success from vintage to vintage.

RULE #4: Read, listen, learn. Be sceptical of wine reviewers. A vested interest in particular wines which they may be “hawking” makes it nearly impossible to provide an objective analysis. A conflict of interest occurs whenever a writer uses his or her influence for a commercial “outlet” as well. Instead, check out websites such as www.wineloverspage.com which hosts a cyber world of adventure and interest.

Read about the wines the “wine geeks” are raving about, usually for good reason!

Another valuable website is www.cellartracker.com, which provides the viewer with reviews about a vast number of wines, by which you can determine if consumers are enamoured or disappointed with a particular wine. This is especially important when considering a wine which may be several years old, as the website provides an optimum “drinking window” for each wine.

RULE #5: Refuse to be intimidated by wine snobs and those whose interest in wine lies only in the prestige of the maker’s name. A “Chateau” wine may sound more prestigious, but it does not mean the wine will provide any greater enjoyment than a regularly-named wine. Keep in mind that an expensive “trophy wine” may disappoint, as the greater anticipation means more lofty expectations. Remember that trophies are often “won” by wines which have a minimum quantity available (think in thousands of cases), which really limits the candidates!

RULE #6: Consider oxygenating your wines. Either let the wine sit open in the bottle or the glass for a period of time before beginning to sample it, use an aerator (“Rabbit” or “Vinturi” come to mind), or just use a decanter. Be sure to not overaerate the wine, especially a delicate wine. Try aerating one glass while pouring the other directly into the glass and compare the two. This will ensure you don’t ruin an entire bottle by providing it with too much oxygen at one time.

Jim

Jim Bartee | Finer Wines 8 Main Road, Katikati | www.finerwines.co.nz HAVE A WINE QUESTION? Jim will be writing a regular wine column so email us info@nourishmagazine.co.nz

NOURISH | recipes

Meatloaf is not exclusively an American dish, but it is most definitely one they have claimed. The secret to a great meatloaf is moisture. Mine gets this with the combination of oatmeal as a binder for the two different minces and the addition of buttermilk. Finely chopped mushrooms add to the “meatiness” of the loaf, adding an umami factor.

Meatloaf WITH A BOURBON BARBEQUE SAUCE PLATES Southern Hospitality

I personally like my meatloaf without a sauce, but most American versions are slathered in a sweet BBQ style sauce, which is, in essence, a mixture of sugar, tomato sauce and vinegar. So for this version, I added good old American bourbon which adds a smoky flavour.

MEATLOAF

Line a large loaf tin (approx. 15x25cm) and press the meatloaf mixture into this. Pour a ¼ of the BBQ sauce over the meat and bake at 180°C for 30 minutes.

SERVES 6 WITH LEFTOVERS FOR LUNCH THE NEXT DAY

1 tbsp oil

Lay streaky bacon onto a baking tray and carefully tip the meatloaf onto the middle of it. Wrap the bacon around the meatloaf and brush with more of the BBQ sauce before returning to the oven for a further 30 minutes.

1 onion, finely chopped 1 medium carrot, peeled and finely chopped 1 celery stalk, finely chopped

Serve the meatloaf with mashed potato or cauliflower and steamed greens and more BBQ sauce on the side.

2 cloves garlic, finely chopped 1½ cups finely chopped mushrooms ½ cup oatmeal

BOURBON BBQ SAUCE

1 tbsp soy sauce

1½ cups tomato sauce

¼ cup buttermilk

3 tbsp Dijon mustard

¼ cup tomato sauce

¼ cup brown sugar

1 tsp Dijon mustard

2 tbsp maple syrup

500g pork mince

¼ cup cider vinegar

500g beef mince

2 tbsp Worcestershire sauce

1 tsp salt

1 tsp pepper

½ tsp white pepper

½ cup bourbon

350g of streaky bacon (we used Magills) Heat the oil in a large pan, add the onion, carrot, celery and garlic and sauté over a low heat for 8–10 minutes until the vegetables are soft and the onion is translucent. Add the mushrooms and cook for another 5–10 minutes before taking off the heat and transferring to a large bowl.

2 tsp garlic powder juice of half an orange Place all the ingredients in a small pot and simmer for 20 minutes until thick.

Add the remaining ingredients and mix thoroughly. I find getting my hands stuck in is by far the best way to do this.

Aged beef, continental and American cuts, game and organic poultry, gourmet meats.

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JUST ONE

S’MORE Whether around a camp fire or the Kent, s’mores are always a fun family dessert. No fire? Don’t despair, a brulee burner works a treat and you can get these from good kitchenware stores like The Scullery in Hamilton.

GRAHAM CRACKERS

MARSHMALLOW

1¼ cups flour, plus more for working

1 cup warm water

1 cup wholemeal flour

2 tbsp gelatine

½ cup wheat germ

1½ cups sugar

1 tsp baking soda, dissolved in 1 tbsp of hot water 1 tsp ground cinnamon

½ cup liquid glucose (available from good food stores like Red Kitchen, Te Awamutu and Bin Inn, Papamoa)

150g butter, softened

1 tsp vanilla paste

¾ cup packed brown sugar

2 egg whites

1 tbsp golden syrup

Sprinkle the gelatine over ½ cup of the water, stir and set aside.

Beat the butter, sugar and golden syrup together until light and fluffy. Fold in the remaining ingredients and mix until it forms a dough.

Divide in half, wrap in cling film and rest in the fridge for 10 minutes.

On a lightly floured bench roll out the dough and cut into squares by either using a ruler and knife or a cookie cutter. I used a 6cm ravioli cutter.

Carefully place each cookie on a lined baking tray and back at 180°C for 8–10 minutes or golden brown.

Place the sugar and glucose along with the remaining water in a pot. Over a low heat stir until the sugar has dissolved. Increase the heat and bring to a simmer.

Continue to cook without stirring until the sugar syrup reaches 125°C on a candy thermometer. If you don’t have a thermometer, you want the syrup to reach hard-ball stage, which means if you drip a little in a glass of cold water it will form hard balls of candy.

In a stand mixer, beat the egg whites to stiff peak stage.

Carefully mix the gelatine mix into the syrup. Now with the beater running, slowly drizzle the sugar/gelatine syrup into the egg whites. Add the vanilla and beat for another 3–5 minutes.

Line a baking tray (approx 20x30cm) with greaseproof paper and dust this liberally with a mixture of half cornflour half icing sugar. Pour in the marshmallow mix and allow to set for at least 2 hours.

Dust the top with more cornflour/icing sugar before cutting.

Toast your marshmallow then, while still hot, sandwich between a piece of chocolate and two Graham crackers.

S’mores Tart 250g digestive biscuits 100g butter, melted 250g dark chocolate 50g butter 1 cup cream 4 egg whites, at room temperature (we love Otaika Valley Free Range) 1 cup sugar 200ml water pinch cream of tartar Crush the biscuits to fine crumbs then mix in the melted butter. Press into a lined (approx. 23cm) tart tin.

Heat the butter and cream in a small pot before adding the chopped chocolate and stirring until completely melted and combined. Pour this into the biscuit lined tart case and chill for a few hours.

Put the sugar in a small pot along with the water and bring to a simmer. When the sugar has dissolved, increase the heat.

Using a candy thermometer, measure the temperature. When it reaches 115°C start to whisk the egg whites.

Whisk the egg whites until foamy. Add the cream of tartar and continue to beat until the whites form soft peaks. By this stage the sugar syrup should have reached 125°C (or hard ball stage). While you continue to beat the egg whites, slowly drizzle in the sugar syrup and continue to beat for a further 20 minutes until the egg whites have cooled.

Arrange the meringue on top of the chocolate base. Using a kitchen blow torch, caramelise the meringue just before serving.

Note: get your candy thermometer and blow torch from The Scullery on Victoria St, Hamilton

GET YOUR CALDRONS OUT ... .. and get the family’s health boosted for the winter months ahead. This tonic takes six weeks to cure, so time is of the essence. Get brewing now.

At the change of the season, my mother tells me they were dosed with all types of oils and brews that my grandmother deemed were ‘good for you’. This tonic is warming and nurturing, increases circulation and can do wonders for strengthening your immune system.

Aim for organic ingredients whenever possible, if you can find them. For anything a bit different, try your Asian food stores. If you really can’t be bothered see the Manutuke Herbs ad for their winter tonic.

1 large clean glass jar with lid. ½ to ¾ cup fresh turmeric (roughly chopped) ½ to ¾ cup fresh ginger (grated or finely chopped) whole bulb fresh garlic (minced) 2–3 tbsp fresh rosemary (roughly chopped) 1 small handful sundried tomatoes (roughly chopped) 2 tbsp coriander seeds (crushed in a mortar and pestle or powdered) 1 small handful dried hawthorn berries (whole) 2 tbsp fresh grated orange peel ¾ cup fresh basil (Tulsi could also be used) 1 whole red chilli approx 3 cups apple cider vinegar

Add to jar in layers, cover with apple cider vinegar and push down ingredients to ensure all the air bubbles come out.

Let it sit for approximately 6 weeks in a cool dark place, gently shaking each day to ensure all ingredients are wet and covered with apple cider vinegar — top up if needed.

Strain and bottle, store in the fridge. Serve with raw honey to sweeten if needed.

Enjoy daily 1 tsp straight or added into a cup of warm water in a drink form or served over your vegetables or salad — delicious and healthy!

For those of you on heart medication, speak to your health professional first before administration as this tonic will certainly increase the blood flow.

raw honey to taste (after it has cured for six weeks)

Amanda Macrae is a qualified homeopath specialising in homeopathic pharmacy. She is the owner and operator of Manutuke Herbs Homeopathic and Herbal Dispensary in Gisborne and Tauranga.

WasAmanda thinking weherbs keepforthe grows thesame business on her lifestyle property in Gisborne and is mother to Tilly 2.5yrs. as last month bust just change www.manutukeherbs.co.nz the tag line to read.....

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NOURISH | enviro

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The challenge is quite simple, attempt to refuse single-use plastic during July.

WORDS Vicki Ravlich-Horan

Plastic Free July aims to raise awareness of the amount of single-use disposable plastic in our lives and challenges people to do something about it. You can sign up for a day, a week or the whole month, and try to refuse ALL single-use plastic or try the TOP 4: plastic bags, water bottles, takeaway coffee cups and straws.

NOURISH

Last year over 36,000 people from 85 countries joined the challenge. Bronwyn Lowe from Herbal Dispensary in Raglan says, “A lot of our customers are very proactive and bring their own bags or choose not to take anything. We also have a plastic bag deposit/exchange system in store and offer boxes as an alternative (we always have heaps).” This year though the team are going the extra mile with Bronwyn’s mum making hundreds of cloth bags which they will give away free to customers throughout July to encourage people to use reusable bags.

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Many great cafes in our region, like Rouge Cafe in Cambridge, see the problem of takeaway coffee cups first hand. Rouge owner Alana and Phil MacKay won the Waipa Networks Business Excellence in Sustainability Award in 2014 and 2015 and would love more of their customers to use reusable cups. Someone who consumes five takeaway coffees a week will produce about 14kg of waste a year. If they used their own cup (or a reusable takeaway cup) rather than a disposable cup, this would produce half the amount of carbon emissions, use half the energy and about onethird of the water consumption throughout the process. This one small change has a big impact.

The Waikato Environment Centre is kicking off Plastic Free July with a plastic free potluck dinner on 28 June at 5.30pm. Guest speakers are Nicola Turner and Tracey Cameron from Mainstream Green. Mainstream Green encourages people to make one small change and believe that people can choose to make inroads to a more sustainable life if they focus on changes that best suit their lifestyle.

Nicola says, "Eliminating single use plastic is one simple way to start, with tangible and obvious results.”

THE PROBLEM Plastic is designed to last forever, yet every day we use it for disposable items which last a few minutes and throw away. Most is landfilled, some is recycled and some ends up in the environment. It is estimated that 8 million tonnes enter the oceans per year where it entangles and is ingested by wildlife. Every bit of plastic ever made still exists somewhere and in the first 10 years of this century there was already more plastic produced than the entire last century. – Source www.plasticfreejul.org

Supporting you to better health, naturally.

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Serina Gardner BNATMED, MNZAMH, MNZSN. NATUROPATH & MEDICAL HERBALIST

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NOURISH | events

NOURISH | directory

BAY OF PLENTY EVENTS RAW BALANCE NZ WINTER WORKSHOPS

Harvest & Be Nourished FREE 6-8pm

Saturday 18 June - Pacific Harvest Seaweed Cooking $25 3:30-5:30pm

Saturday 3 September - Raw Chocolate Making $40 3:305:30pm

Saturday 2 July - Quick & Easy Raw Meals $40 3:30-5:30pm

Saturday 17 September - Juice Workshop $25 3:30-5:30pm

Saturday 16 July - KIDS: Raw Treats $10 3:30-4:30pm

All food made is gluten-free, dairy-free and refined sugar free. Bulk booking discounts when booking all workshops Any changes to the schedule will be notified on Facebook.

Contact Carolyn 027 578 4702 or Monika 021 138 2066.

Workshops held at Raw Balance Deli, 45 Oruanui Street, Taupo

Saturday 30 July - Healthy Sweet Treats $40 3:30-5:30pm Sunday 7 August - Raw & Nut-Free $50 2-5pm Saturday 20 August - Raw Bread Making Workshop $40 3:30-5:30pm Friday 26 August - Gut Health Talk - Kefir Company, Pacific

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HOME GARDENING DEMONSTRATIONS A variety of demonstrations at Pacifica Home and Garden Store are planned for the cooler months.

Saturday 11 June – Landscape Design Principles Monday 27 June – Hanging Baskets for Winter

Saturday 16 July – Composting 101

Ph: 542 0190 | 112 Tara Road, Papamoa www.facebook.com/Pacifica-Home-Garden-Store

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KIWI’S BEST KITCHEN Are you hungry for delicious Kiwi fare, mouth watering flavours and top quality ingredients? Feed your hunger in Kiwi’s Best Kitchen at this year’s Fieldays. A great place to find inspiration, indulge the senses and stay on top of the latest culinary trends. Featuring Brett McGregor, Michael Van De Elzen, Chelsea Winter and MKR’s Neena and Belinda.

Mystery Creek | 15-18 June | www.fieldays.co.nz

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