Basmati rice and broccoli jambalaya patties

Yesterday we got delivered a thermomix for home and work, its very exciting to be able to have this new cooking device in our kitchen. This recipe came via a recipe that kind of went wrong in the thermomix because I failed to read the manual before breaking it in. My step daughters are over the moon as they can froth milk and make hot chocolates in it too

You don't need a thermomix for this recipe just a sense of adventure and spirit.

Many cultures and cuisine create whole meals out of rice, this started as a vegetarian jambalaya (a traditional rice dish originating in the Caribbean and used in Creole cooking) in mine I put turmeric, spanish onion, garlic and ginger plus some vegetable stock, paprika and a little chilli with fresh coriander. The next day with the left overs I created the patties.



2 cups basmati rice (low GI)
4 cups vegetable stock (hot)
small knob fresh turmeric and ginger peeled and grated
1/2 spanish onion
2 garlic cloves, diced
1 teaspoon sweet paprika and chilli powder
fresh coriander


In a large saucepan heat organic ghee or coconut oil and gently saute the onion, garlic, ginger, turmeric and onion until fragrant. Add the paprika and chilli and stir with a wooden spoon, add the rice and the hot vegetable stock which has been warming in a small saucepan and put a lid on the pan, bring to the boil then reduce to a simmer for 20 minutes until all the liquid is absorbed. Now either eat as is or create these magical patties below.

All you need to do is add 2 fresh eggs and a head of broccoli that has been blitzed in a thermomix or food processor. Form into patties then fry in ghee or coconut oil until toasted golden on either side. It works well if the rice has been in the fridge overnight or at least cool so you can get formation of the rice and egg.

New season spring lamb loins with parsley pesto and cauliflower mash

Sometimes when I get home from cooking for my clients I crave simple and nutritious dinners that can be made in flash with minimal cooking method. On the weekends I like to make a fresh pesto with whatever herbs I have left over or growing in my garden. I particularly like to use parsley which is not common but delicious and also rich in iron and cleans the blood too!

All the little spring lambs have found there may to my butcher and these grass-fed loins are exceptional when cooked medium so that they are pink inside. The cauliflower mash is great for a low carb option and a good source of daily dietary fibre.

My new cook Susan who is a naturopathy student and a fantastic source of knowledge told me that lamb is also excellent for breastfeeding mamma's.

So have your pesto ready to go and this can be made in 20 minutes for a quick healthy weeknight dinner!


2-4 lamb loins
Organic ghee
1/2 head cauliflower (prepped into florets)
1 teaspoon sea salt and peppercorns to season
Fresh cumin seeds

In a mortar and pestle prepare your sea salt, pepper and cumin mix, set aside

In saucepan put a steamer basket and cook the cauliflower for 10 minutes, remove the steamer basket add your sea salt and pepper cumin mix and some butter mash until resembling a potato mash.

Serve on a plate with pesto and the lamb loins

Take a fry pan and heat the ghee, add the lamb loins and cook for 5-6 minutes each side. When done set aside for a further 5 minutes

Rye sourdough french toast with fresh passionfruit

Organic rye sourdough bread is the secret to this recipe, I got mine from bourke st bakery sister/brother bakery in neutral bay. Now don't kill me but it doesn't appear to have a name on the bakery and is in the back lane in neutral bay. Anyhow they make very good organic sourdough that's really sour and chewy just like it should be! This recipe was made on the fly with the rye sourdough, it compliments the egg and passion fruit I also ate with a splash of pure Canadian maple syrup. Great breakfast if your need something a little sweet and also has protein with the egg. I used oat milk instead of regular cow milk and it was yum.


2-4 pieces of fresh sourdough sliced medium
2 biodynamic eggs
1 cup oat milk
1 teaspoon ground cinnamon
passion fruit or banana or whatever you have in the fruit bowl
splash maple syrup
Organic ghee or extra virgin coconut oil (I use oil4life doesn't go rancid the best I can find)

In a bowl whisk the eggs, oat milk and cinnamon until mixed well, start with one piece of bread and dip in bowl and leave for a few minutes until its soggy. Meanwhile heat a skillet/fry pan and gently melt the fat (either ghee or coconut oil) when it has melted put in your first piece of bread, now the trick is to turn heat up a little so it crisps and is golden but still moist, turnover the first piece of bread after 3 minutes and follow dipping the other pieces of bread and repeat cooking all pieces until golden.
Plate up and add sweet and healthy condiments

Serves 1 - 2 (2 pieces per person)

Divine spelt banana cake with maple frosting

Many exciting movements have been taking place at The Organic Cook firstly we have a brand new website please check it out here and let us know what you think!

And we have just hired a wonderful new cook to help out with cooking for our lovely clients.
Susan is our new lady and she is studying naturopathy at Nature Care college in Sydney, and is a mother of two children. She loves to cook real food for her family, and also loves to visit the frenchs forest organic markets on sundays. We look forward to sharing some of Susan's recipes here on our blog and also spreading our cooking principles of nourishment and home cooking.

This week I would love to share a beautiful recipe that I have been tinkering away with, I created it for my sister Sally, who just had a beautiful baby girl last week.

It's simple and yummy.


3 bananas
2 eggs
2 cups white spelt flour (demeter is best)
1 cup buttermilk
1 cup rapadura sugar
125g organic butter
1 teaspoon pure vanilla
1 teaspoon of Bob's red mill aluminium free baking powder

In a food processor blend the sugar and butter until creamy, add the eggs and bananas, blend until smooth. Add the buttermilk and vanilla and mix again. In a large mixing bowl sift the flour and baking soda, pour in the wet mixture from the food processor and hand stir with a wooden spoon. The consistency should be a medium stiff batter that moves easily.

Using a spring form tin, grease with a little butter then pour in the batter.

Bake on 160 degrees for 50 minutes, check after 40 minutes

While the cake is baking, roast some raw walnuts in a skillet and set aside

Maple frosting

In a food processor beat either cream cheese or fresh quark until smooth and add 1/2 cup maple syrup

Wild salmon, sweet potato and coriander patties

These salmon patties were made on the fly for a sunday lunch, they are super yummy, easy and very nutritious, full of essential fatty acids for brain function and fertility and also a great source of protein and the sweet potato and chilli creates a sweet and spicy crunchy texture.


1 can john west wild alaskan sustainable salmon
1 red chilli, deseeded chopped fine
1 clove garlic, chopped fine
small knob ginger grated
1/2 bunch coriander, picked and chopped
1 medium sweet potato, peeled and boiled
3 dutch cream potatoes peeled and boiled
1/2 brown onion, diced
rice breadcrumbs (optional)


Fill a saucepan with water and place the sweet potato and dutch creams bring to the boil for 20 minutes
In a frypan heat a little organic coconut oil and saute the onion, red chilli, garlic and ginger until cooked through, In a large mixing bowl place the salmon, onion mixture and fresh chopped coriander. Once the sweet potato and dutch cream are cooked mash with a little organic ghee and add the the salmon mixture. Roll into patties and then coat in rice breadcrumbs either fry in a little coconut oil of put in the oven on 170 degrees and bake for 15 minutes until crunchy on the outside.
Enjoy with a green salad !

Braised gingered grass fed lamb shanks with fennel

These lamb shanks were braised for 5 hours and they were well worth it.The meat was so tender and just fell of the bone, I can imagine they could be used in a ragu too. My boyfriend and I both love lamb shanks so I was wanting to experiment with some different flavours and this is the result. This week my clients also enjoyed this spicy, yummy shank recipe.
Slow cooked meats are great for fertility and building immunity. Weston Price suggests grass fed meat are high in omega 3's and also because the animals graze on grass they absorb the chlorophyll and minerals making it a healthier choice for cooking and nutrition. The stock can be saved and used again. I put mine into the freezer. The stand out ingredient of this is the balsamic vinegar which balances out the flavours. I did use a slow cooker in this recipe, but you don't have to a heavy cast iron pot is fine.


4- 6 grass fed lamb shanks (ask your butcher)
1 fresh fennel bulb, sliced thinly
1 cup or cooked chickpeas
1 litre beef stock (make your own or use massell)
2 sprigs rosemary
1/2 cup balsamic vinegar
sea salt and pepper to season
2 tablespoon tomato paste
1 cup red wine
4 tablespoons fresh grated ginger
1 spanish onion, sliced thinly
4 garlic cloves, crushed
3 tablespoons organic clarified butter or ghee
1 teaspoon cumin seeds

In a fry pan gently seal the shanks on each side until brown, put them into the slow cooker or cooking vessel.
Put the the ghee/clarified butter into the same fry pan and saute the onion, fennel and garlic add the cumin seeds. Slowly pour in the stock, red wine and balsamic vinegar. Stir in the tomato paste and add the fresh ginger and fresh rosemary.
Bring to the boil, then reduce to a simmer and cook for 2-3 minutes. Pour into the slow cooker and add the chickpeas. Braise these babies for 5 hours and serve with a grain and some fresh broccoli!

Date, walnut and raw cacao protein balls

These little balls of magic I created for my very special client Scott I have been cooking for Scott and his gorgeous partner Raelene for a month.

One of the main nutritional ingredients in this recipe is for brain health and the its walnuts. If you look closely at the walnut you will notice it actually looks like a brain, they are rich in essential fatty acids, vitamin e and also a good source of manganese and copper.

Raw cacao is also rich in minerals and there are studies linking it to increased memory and healthy brain function

These balls are so yummy and this recipe is very simple. Great as a snack to help you power on in the day.

1 cup fresh dates (take seeds out)
1/4 cup raw cacao ( I use loving earth)
1/2 cup organic shredded coconut to roll mixture in
1 cup raw walnuts
Organic coconut oil (optional)

Throw all these ingredients in to a food processor and whizz until mixture is like a dough then roll into small balls, roll in the shredded in coconut and keep in the fridge.

Baked root vegetables with rosemary and sea salt

When one chilly day bestowed upon us here in Sydney going into Autumn my body craved some baked vegetables with chunks of sea salt and coriander, rosemary from my garden and baby tomatoes for a touch of sweetness.
Easy and delicious with some baked fish and fresh pesto or garlic mushroom and brown rice which is what I did.


1 medium size sweet potato
1 tablespoon celtic sea salt
freshly ground black pepper
coriander seeds cracked in a mortar and pestle with the salt and pepper
3 sprigs rosemary
a spanish onion
250g pumpkin
baby tomatoes
parsnip


Cut all the above vegetables into good size chunks throw in large bowl and season with the spice mix good quality olive oil and the baby tomatoes. Bake in a medium oven for 25 minutes

Harissa chickpea burgers with alaskan salmon, coriander and mint

These burgers came about after a conversation with my friend Michal as I was explaining my dilemma in creating a menu for a bunch of childcare centres here in Sydney. She asked me what about fish balls ? Michal is Israeli Jewish and has the special culinary skills to to turn anything into a tasty ball of some kind. So here is my creation on a budget potentially for a child but definitely for an adult. I threw together a salad of mixed greens, mung beans and cherry tomatoes from my garden and just simply dressed with red wine vinegar and bio dynamic olive oil.


1 tin of chickpeas (for quickness)
1 tablespoon harissa (recipe on this blog)
1 tablespoon Celtic sea salt (the special ingredient they are quiet salty)
1 tin paramount Alaskan red salmon
2 eggs
1/2 cup sourdough organic breadcrumbs
handfuls of fresh coriander and mint

Throw all these ingredients except the eggs into a food processor
Pulse so that the ingredients are mixed well but not mush (very important)
Transfer the mixture from the bowl into a larger bowl and add the 2 beaten eggs
The mixture should be wet but not sloppy
now mould into patties and fry in a little organic ghee or coconut oil or if you prefer bake in the oven for 20 minutes on 170 degrees.

Spanish chicken casserole

On the weekend I cooked a chicken casserole for a student who was having family and friends over for dinner, she asked me to cook a dish I had created in one of my cooking classes a year ago and as I put the ingredients together I realised what a beautiful and jam packed nutritional recipe it is. In the photograph are some ingredients fro the recipe, dutch cream potatoes and Sicilian green olives......the rest is as follows.


1 whole chicken (cut into 8) get your butcher to do this for you
3 cups chicken stock
1 bunch thyme
fresh pepper and sea salt to season
2 tablespoons organic clarified butter
1 brown onion (diced)
5 cloves garlic (cut into halves)
200g good quality green olives
2 tablespoons pine nuts - roasted
1 cup white wine
1 kg dutch cream potatoes


In a large stockpot saute the onions and garlic in the clarified butter, in a large fry pan seal the chicken and get the skin crispy.
Put the chicken into the stockpot with the fat from the fry pan and add all the remaining ingredients (it's so simple)
Cook for 25 minutes on medium heat and then serve with brown rice

Spinach, goats feta and lemon sumac borek

I first came across the delicious borek when I was working for a very talented Israeli Moroccan caterer in Byron Bay, now in Sydney my dear Israeli friend Michal makes them and at Roshana I was re-united with them after my experience with Ronit in Byron Bay!

These ones I made in the photograph were for my friend Alison's birthday party I tried not to sneak any on my way to the party.

I was curious about the borek so went onto wikipedia and this is what it say's: 'Börek is very popular in the cuisines of the former Ottoman Empire, including North African cuisine. The Northern Slavic cuisines, historically developed by people living in close contact with the Turkic peoples of Asia and Europe, also feature derivatives of the börek. In Israel, börek is part of Mizrahi, Sephardic, and Palestinian traditions'

They are the perfect party canape and are really fun to put together!

Ingredients

1 bunch washed and chopped spinach
1 packet goat's feta
1 tablespoon sumac (avail at middle eastern supermarkets)
2 lemons juiced
Sea salt to season
1 packet good quality short crust pastry (check ingredients make sure no trans fats)
black sesame seeds

Method

Quickly cook the spinach and then cut even small, in a bowl add the feta, sumac and lemon and stir, taste and season.
Cut the pastry into 4 pieces and put some filling in the middle then fold up into a triangle shape and put on a baking tray
Sprinkle with black sesame seeds and back in an oven on 170 degrees for 20 minutes or golden and crispy.

Red salmon curry with broccoli, spinach dashi broth and brown rice

This recipe is very easy and contains dense nutrition it is cooked like a Chinese hotpot and I created it for my friend's son Sid who is on the autism spectrum, my friend she wanted to get a new fish recipe which was also dairy and gluten free that would give sid lots of essential fatty acids and good fats so there is organic ghee in here too. This recipe will help with providing stable energy and also help with his learning and cognitive function. We added the broccoli and spinach for extra folic acid and to bump up his vegetable intake. The dashi broth is what really brings out the flavour and denseness in this dish. Sid loves salmon so I was happy to make this dish for him he really loved it and it easy for his mum and grandmother to prepare.



1 large salmon fillet (skin off) 450-500g cut into 2cm cubes
1/2 head broccoli florets cut small
4 large spinach leaves
2 cups dashi stock ( I get mine from always organics in brookvale) and it is a spiral macrobiotic food product
1/2 brown onion (omit if pregnant)
2 tablespoons organic red curry paste
1 tablespoon ghee

Method

Saute the onion in the ghee until clear, add the curry paste and stir around until fragrant, add the broccoli and spinach and then the stock, cook for 5-7 minutes so the greens are still crisp, lastly add the salmon and cook quickly for 2 minutes so the salmon is very soft.


Also serve with a grain, we had brown rice and it was perfect.


Serves 4

Mahi mahi fish with lime, turmeric, ginger, coriander, chilli, hawaii style

I'm winding down from my Hawaiian trip as I slink back into the Sydney pace (but I'll keep my Hawaii laid back vibe!)

This is a dish I created for my new man, a dish that is sweet, salty, a touch of heat and sour from the limes, to accompany this dish was a papaya tomato and cucumber coriander salsa with lot's of fresh lime juice and also a basmati pilaf.

I picked up the fish from my local fish monger in Balgowlah and was so happy to find Mahi Mahi, it is a thick white fish but actually light when digested, it is super yummy and this recipe was designed around it.

Enjoy!


3 mahi mahi fillets (around 800grams try and get similar sized fillets)
2 limes, juiced
3 tablespoons extra virgin olive oil
1 small red chilli
3 small slithers ginger
1 teaspoon turmeric paste ( I use pure foods a new organic spice company, it's a wet paste and turmeric is a cancer fighter and antioxidant)
1/4 bunch fresh coriander
6 baby tomatoes (these are from my garden)


Method

Lay the fish down in a baking dish and mix all the above ingredients into a marinade pouring over the top, decorate with tomatoes and coriander and bake for 30 minutes on 170 degrees cover with foil.

Ocean trout with smashed new potatoes, salty chickpeas, garlic, kale and green beans

Once again everything remaining in the fridge find's it way into a recipe for a late lunch, I love the different flavours and minimal fuss it took to prepare this meal, high in essential fatty acids the ocean trout comes from Hooked in greenwich a family run fish shop that also is a cafe and makes great salads, I have this habit of shopping for my client there and arriving just as they are carving up the trout or seconds after. It's a very oily fish (much oily than salmon) and also has much more flavour.
The kale came straight from my garden and the sun-dried tomatoes from Sonia's lebanese shop in Northbridge, bless you Sonia for your culinary advice and also recipes and delightful warmth.


1 piece ocean trout
sea salt and pepper to season
clarified butter or ghee to cook in
handful green beans trimmed
6 new potatoes, cut in half and boiled until al dente
handful sun dried tomatoes
kale
1 clove garlic
cumin powder
1 cup chickpeas

Bring a pot of water to the boil and add the potatoes, cook for 8 minutes
Rub the salt and pepper into the skin of the trout
In a saute pan heat the butter or ghee gently and put the fish in skin down
When the potatoes are a minute off done throw in the beans for a quick blanch
Once the skin is crispy on the fish turn over (around 3 minutes) and cook until medium rare
Set the fish aside and add the garlic and cumin the the pan and gently fry, add the potatoes and press down with the back of a spoon or potato mash until flat and so they can soak up the flavour, add the kale, beans and sun-dried tomatoes and stir well.

Serve on a bed of salty chickpeas and put the fish on the top of the chickpeas

Crispy salmon with speckled kale, tomatoes, garlic and aioli with asparagus

Dinner with my flatmate and good friend Johnny, had to run outside to shoot and just caught the end of day light and dinner wasn't so cold! The photo has some orange toes in it, a bit quirky I liked the contrast. (that's what food photographer joshua dasey has taught me and helped me with understanding the art of food styling :)

We have just started watching the organic food special on Insight, what a bummer they don't have any cutting edge interesting farmers/ producers on board and it's disappointing and boring. Let's talk about sustainable and local produce, I wonder what Alice Waters would have to say ?


This is basically everything I had left in the fridge and I'm lucky because the dish just came together and was very yummy!


300g Australian salmon
1 bunch kale ( i got this unusual bunch from the farmers markets it is light green flecked with white, very stunning)
2 cloves garlic, finely diced
1 tablespoon clarified butter
1 packet baby tomatoes
1 bunch asparagus
Aioli to serve


Heat butter in fry pan or saute garlic, add tomatoes cook for 2 minutes add kale and cook for further 2 minutes,

Set aside

Season skin of salmon with sea salt and pepper, cook quick and on a high temperature to crisp up skin, turn over cook for another 5, best to serve med - rare.

Blanch asparagus and serve on a plate with salmon and vegetables

Bon apetite

Lamb meatballs with cumin, parsley pesto and tomato eggplant, capsicum spicy sauce

Ah more meatballs, this time lamb, last night I gave a seminar to a group of girls that train with my friend Sarah from Pure Fitness Manly the title was smart eating for busy people, all the knowledge that I have on food and health at the end of the day needs to be translated into recipes, this is smart eating, cooking 80-90% of your food, consciously shopping, knowing where your ingredients are coming from. Health = food choices, Diet = how you prepare those foods and translate them into recipes.


1kg lamb mince (ask you butcher to do fresh)
1 tablespoon cumin seeds, ground in mortar and pestle (or ground cumin)
sea salt and pepper to season
1 tablespoon parsley pesto (recipe on blog with chicken meatballs)


tomato sauce

1 jar passata
2 cups chicken broth (stock)
1/2 yellow capsicum, cut into fine strips
4 baby eggplants (or 1 medium size eggplant) sliced finely
1/2 rd onion, diced finely
1 red chilli, diced finely
1 tablespoon ghee
1 carrot, diced into cubes
200g pumpkin, cut into cubes

Method

Preheat oven to 10 degrees
Take the lamb mince, cumin seeds, pesto and season in a bowl, mix with your hands very well, then roll into small balls, bake on in over for 20 minutes (should be a little pink on the inside)
On another baking tray place the eggplants and rub extra virgin olive oil into them and season again with sea salt and pepper

In a saucepan gently saute the red onion and chili in ghee, add the capsicum, and then the stock and tomato passata, pump kin and also carrot cook on lo heat for 20 minutes.

When the eggplant is cooked, cut up into small squares and then add to tomato sauce, stir around and serve with meatballs and some basmati or brown rice, these meatballs keep int he freezer really well I always make large batches of the sauce too so I have them ready to go for busy days.

Lamb, spinach , quinoa and white bean sumac puree

What a week, my car hit the dust and has been in the mechanic's all week, I caught a cab to get ingredients for a catering gig and kept smiling, (!) I have been on foot, borrowing friend's cars if absolutely necessary and using the opportunity to be indoors and focus on planning workshops and recipe development. Also of course I have been cooking, cooking and dreaming and thinking about food. Sometimes been without the freedom of a car brings you back to the important stuff in life.
This recipe is dedicated to my late father, as it is father's day this Sunday and he is in my mind and heart everyday but especially this week. So at this sad time for me, I pour that (e)motion into my craft; cooking. My father was a coeliac and very passionate about food, good health and nature he inspires me in my work today.
This dish is very delicious and the sumac and white bean puree brings a smooth and salty taste to the dish. Enjoy and hopefully you may make this meal for a father or loved one.

1 lamb back strap (if cooking for 4, do 2)
1 cup cooked quinoa
1/2 bunch spinach, finely chopped
sea salt and pepper to season
extra virgin olive oil

white bean puree
1 can cannelloni beans
1 clove garlic
1 lemon, juiced
1 tablespoon sumac (middle eastern berry)
1 teaspoon sea salt
1 tablespoon extra virgin olive oil


Method

Take all the puree ingredients and put into a food processor, buzz until smooth, taste, add salt and check it's balanced, slightly salty, and sour.

Season the lamb back strap with sea salt and pepper and rub oil on either side of the meat, turn the skillet or fry pan up high, then when hot add the lamb, cook for 3 minutes each side then rest for a further 10 minutes
In the same skillet/frypan throw in the finely chopped spinach and cook quickly for a few minutes, slice the lamb thinly it should be pink inside, on a plate lay the spinach first, then the quinoa and sliced lamb, add the puree around the plat so it looks good.

Serves 2

Chicken meatballs with parsley pesto and roasted red capsicum tomato jus

Thanks to Michal my dear Israeli friend for always inspiring a meatball makeover.
Yep so easy and such a great way to get protein in a simple form, you can reheat them in a saucepan with sauce, you can steam them to rejuvenate and always have them on hand for last minute to add with some vegetables and perhaps a grain if you desire. The secret ingredient to these meatballs is the preserved lemon and parsley pesto giving them a zingy flavour.

500g organic or certified free range mince chicken ( I use la ionica) ask your butcher to mince fresh
100g green beans, diced finely
1 tablespoon parsley pesto (recipe below)
sea salt and pepper to taste
small amount dried chilli flakes
1/4 preserved lemon, diced finely (pulp and skin)

parsley pesto
1 bunch parsley
handful of raw almonds
2 garlic cloves
1/4 cup extra quality olive oil
dash sea salt

red capsicum sauce
1 red capsicum
2 cans diced tomatoes
1 tablespoon cumin seeds
1/2 fennel dced finely
1 cup vegetable or chicken stock


Method

Take the mince chicken, parsley pesto, green beans, preserved lemon, and mix together, form into small balls and bake in the oven for 20 minutes
Roast the capsicum for 20 minutes and peel the skin off, saute the fennel, cumin seeds and add the tomatoes and stock, cook for 10 minutes, in a blender place the tomato sauce and red capsicum and blend until mixed
serve the meatballs with red sauce and green vegetables.

Storage hint - you can freeze meatballs and sauce in container and simply reheat and make fresh vegetables to go with it

Cumin, roasted sweet potato and black bean soup with a hint of chilli

This soup is packed with protein and the ghee and chilli adds some delightful flavour, enjoy on a chilly day to warm the heart and peripheral circulation!


3 small sweet potato, peeled and cubed
2 cans goya black beans
1 garlic clove, diced
1 small brown onion, diced
1 litre vegetable stock
2 tablespoons homemade ghee
1 teaspoon cumin, ground
1 teaspoon chilli, ground


Preheat the oven to 170 degrees
Line baking tray with paper
Roast sweet potatoes for 25 minutes until soft and golden
In fry pan gently saute the onion and garlic in ghee and add the cumin and chilli cook until translucent
Once the roasted sweet potato has cooled place in a blender with the black beans, sweet potato, stock, garlic, onion and blend until combined

Green salad with broccoli and salmon gluten free

A cheerful green and easy salad for a rainy day.

1/2 can wild alaskan red salmon
3 slices lebanese soft fetta cheese
1/4 small cos lettuce chopped into small pieces
1/2 lebanese cucumber cut into half moons
5 baby tomatoes cut in half
7 small florets broccoli
1 ear corn pieces
1 tablespoon home made pesto mixed with 1 tablespoon olive oil as a salad dressing add a dass or red wine vingear
1/4 red onion, thinly sliced
1/2 avocado sliced thinly

Cook the broccoli and corn until bright and crunchy set aside
On a plate put the lettuce and build layers with remaining ingredients adding colour and beauty to the salad.
Serves 2