RELAXED RECIPES

NATURAL beauties

COCONUT QUINOA WITH FIG, POMEGRANATE AND PECANS

Most people reserve quinoa for savoury dishes, but it works beautifully as a sweeter option also. The flavours of this bowl are such a treat and a gorgeous way to start the day. Make sure you use a good quality coconut cream for this recipe as it makes a big diff erence to the final taste and texture. Serves 2

1 cup quinoa ½ cup coconut cream 1 tsp coconut sugar 2 tbsp desiccated coconut 2 fresh figs 2 tbsp pecans 2 tbsp pomegranate seeds Extra coconut cream and coconut nectar to garnish

Ingredients

Method

Rinse the quinoa then add to a saucepan with 2 cups of water. Bring to a boil, then reduce the heat to medium-low, cover and simmer for 15 to 20 minutes or until the liquid is absorbed. Remove the quinoa from heat and stir in the coconut cream and coconut sugar. Cover and allow to sit for 5 minutes. While the quinoa sits, place the desiccated coconut on a sheet of baking paper and toast under the grill. It will only take a couple of minutes so watch it carefully to avoid burning! Fluff the quinoa with a fork and then divide into 2 bowls. Top each bowl with one sliced fig and scatter the toasted coconut, pecans and pomegranate seeds. Before serving, drizzle with a little more coconut cream and a little coconut nectar if desired.

Kelly Alexander’s cookbook Raw by Nature: Plant-Based Recipes to Nourish & Inspire off ers more than 100 plant-based recipes that combine the simplicity of natural wholefoods with a touch of creative flair. With nourishing breakfasts, unique soul bowls, and wholesome raw dishes, every page encourages you to experience the exquisite bounty that nature off ers. It’s available for $20 as an ebook or $40 for a hard copy at raw-by-nature.com/ product/raw-by-nature-book. Kelly has been immersed in the world of raw food and vegan cuisine for more than 15 years. Initially training with highly acclaimed raw chef Elaina Love in Bali, Kelly has worked in raw and health food establishments in Australia, Canada, Indonesia, America, Costa Rica and Thailand. Her knowledge has enabled her to provide consultancy for detox and retreat centres throughout Australia and Asia. Kelly holds an Advanced Raw Chef Certification, a Raw Nutrition Certification from Body Mind Institute and a Health Coach certification from The Food Coach Institute. Now she calls Noosa home, and off ers catering, health coaching and recipe development.

French Mediterranean cooking using locally grown products

Nestled in the beautiful village square of Peregian Beach, Periwinkle restaurant offer a modern French Mediterranean cuisine with delicious seafood, hand crafted sourdough breads, char grill beef and seasonal vegetables.

Enjoy a relaxing breakfast, lunch or dinner in the family friendly village square park.

Monday to Friday 11am - 8.30pm Saturday & Sunday 8.30am - 8.30pm 2/216 David Low Way Peregian Beach QLD 4573 07 5448 3251 periwinklerestaurant.com.au

It is amazing how delicious a soup can be when it’s made with just a handful of fresh ingredients. The zaatar perfectly complements this soup. Serves 2 (main) or 4 (entree)

Soup 2 tbsp coconut oil 1 large leek, roughly chopped 1 inch piece of fresh ginger, grated 1 tsp ground cumin 3 medium-sized purple beets, roughly chopped into cubes 3 to 4 cups vegetable stock ¾ cup coconut milk

Ingredients

Walnut Zaatar 3 tbsp sesame seeds 2 tbsp walnuts 1 tsp cumin 1 tsp smoked paprika 1 tsp oregano ¼ teaspoon salt

Method

To make the soup, heat the oil in a large saucepan and add the leek, ginger and cumin. Stir for 2 to 3 minutes. Add the beetroot and stir for a minute or so, then add the vegetable stock. Bring to the boil then reduce and simmer for around 25 minutes or until the beetroots are tender. Purée the soup with an immersion blender and stir through the coconut milk. Season accordingly and pour into 4 bowls. Drizzle with a little coconut cream and sprinkle with the walnut zaatar. To make the zaatar, toast the sesame seeds under the grill until golden and fragrant. Add the walnuts to a blender or food processor and blitz a few times to break them down, then add the spices, salt and 2 tablespoons of the sesame seeds. Blitz again to combine well. Stir through the remaining tablespoon of sesame seeds. Sprinkle over the soup. The zaatar will store in a jar for 2 to 3 weeks in the fridge and is lovely on all kinds of soups and salads.

SUPER YUM BARS

The mix of cacao butter and orange really gives these bars a creamy, zingy kick. These keep well in the fridge and are loved by kids and adults alike.

Dry 2 cups crispy rice cereal 1 cup rolled oats ½ cup desiccated coconut ½ cup flaked almonds ½ cup pumpkin seeds ¼ cup sesame seeds ¼ cup raisins ¼ cup goji berries 2 tbsp cacao nibs 1 tsp orange zest

Ingredients

Method

1 tbsp maca powder ¾ tsp salt 2 tbsp ground flax seeds

Wet ½ cup coconut nectar ½ cup peanut butter 1 tsp vanilla extract 3 tbsp coconut oil 2 tbsp cacao butter Dark chocolate to drizzle (optional)

Place all of the dry ingredients in a large bowl and mix well. In a saucepan over a low heat, melt the coconut nectar, peanut butter, vanilla, coconut oil and cacao butter. Pour the wet ingredients over the dry and mix very well to combine. Transfer the mixture to a lined slice tin and press down firmly. (I placed another sheet of baking paper over top to smooth out and press down well). Refrigerate for 2 to 3 hours until firm and then cut into bars. If you wish to add the chocolate drizzle, just melt down some dark chocolate and drizzle over the top. Return to the fridge again to set.

ALFREDO ZINGUINI WITH PESTO MUSHROOMS

Zucchini noodles, or zoodles, are simple to make, fun to eat and easy to mix with various flavours. Spiralizers are quite common now to purchase, but if you don’t have a spiralizer, just use a regular vegetable peeler and create long ribbons, just as you would peel a carrot. Serves 2

3 medium zucchinis, spiralized into long thin noodles 2 tbsp olives, roughly chopped 2 tbsp sun-dried tomatoes, finely sliced 6 cherry tomatoes, halved 6 button mushrooms 3 big leaves kale Fresh basil leaves to garnish

Pesto 2 cups coriander leaves ½ cup pistachio nuts 1 cup desiccated coconut ¼ cup lime juice

Ingredients

¾ cup coconut milk ½ tsp salt ⅛ tsp cayenne pepper

Creamy alfredo sauce 1½ cups cashews, soaked for 2-4 hours ¾ cup water 2 tbsp lemon juice 1 tsp salt ⅛ tsp nutmeg ⅛ tsp black pepper 1 tbsp nutritional yeast 1 tbsp light miso ½ tsp turmeric powder

Method

To make the pesto, in a small blender or food processor, blend everything together until relatively creamy – a little texture is fine but it should be well mixed through and not too chunky. Set aside. To make the alfredo sauce, blend everything in a high-speed blender until smooth and creamy. This sauce will make extra, but it is delicious on vegetables or used as a dip or dressing. It will keep for 3 to 4 days in a sealed jar in the fridge. Place the zucchini noodles in a large bowl and use a knife to gently cut any really long strands to make them easier to eat. Then add the olives, sun-dried tomatoes and fresh tomatoes and mix gently by hand. Add around a third of a cup of the alfredo sauce and mix through with your hands. If you wish to add more you can. Keep in mind the zucchini will wilt slightly and create a little more liquid. For the mushrooms, pull the stalk out from the cup so you have a hollow area. Fill each mushroom with around 1 to 2 teaspoons of the pesto, or as much as you like depending on the size of your mushrooms. Roughly chop the kale and scatter over two plates. On top of the kale, divide the zucchini alfredo between the two plates. Add the mushrooms to the plates and scatter with the fresh basil leaves. For extra cheese flavour, you can sprinkle with nutritional yeast.