The Healthy Ingredient

NEW WEBSITE COMING SOON. All PHOTOGRAPHS and recipes
are my own unless otherwise credited.
The Healthy Ingredient Facebook Page is now up and running! X

The Healthy Ingredient Facebook Page is now up and running! X

mynameisbosssss asked: what are your favourite melbourne cafes?

So sorry for my late reply! My favourite Melbourne cafes are:

Two Birds One Stone in Sth Yarra

Pound in Sth Yarra 

Pillar of Salt in Richmond

Husk in Hawksburn 

Silo by Joost in the city 

Red Hill provodore on the mornington peninsula 

CLICK HERE FOR NEW WEBSITE!

Dear All,

I am very excited to announce that my new website The Healthy Ingredient is now up and running! This will be where I post my recipes, pictures and health advice from now on.

Please have a look & feel free to contact me through the links.

Love,

The Healthy Ingredient x

Purple Cabbage Slaw.
1/4 purple cabbage sliced finely, 1 grated carrot, 1/2 bunch of fresh chives. Toss with herb mayonnaise or an asian dressing. 

Purple Cabbage Slaw.

1/4 purple cabbage sliced finely, 1 grated carrot, 1/2 bunch of fresh chives. Toss with herb mayonnaise or an asian dressing. 

Pear, Walnut and Rocket Salad. 
A simple classic and so easy to make. 
3 large handfuls of fresh rocket, 2 small ripe pears sliced thinly, 1 ripe avocado sliced and 1/3 cup of chopped walnut kernels. 
Toss with an olive oil and balsamic dressing.
* Shaved or grated parmesan is also a wonderful addition to this salad. 

Pear, Walnut and Rocket Salad. 

A simple classic and so easy to make. 

3 large handfuls of fresh rocket, 2 small ripe pears sliced thinly, 1 ripe avocado sliced and 1/3 cup of chopped walnut kernels. 

Toss with an olive oil and balsamic dressing.

* Shaved or grated parmesan is also a wonderful addition to this salad. 

SPINACH PIE. 
One big bag of fresh spinach, washed and wilted in a fry pan, 2 sheets of puff pastry, 2 tubs low fat smooth ricotta- approx 500grams, 8 organic free range eggs whisked, 3 TBS parmesan cheese, punnet of cherry tomato’s, salt to season. 
Preheat the oven on 180degrees, de-frost 1-2 sheets of puff pastry (depending on size of pie dish) and line pie dish with pastry, in a bowl combine whisked eggs, ricotta and a few tablespoons of parmesan cheese and combine with spinach, pour mixture into pie dish and top with sliced cherry tomato’s, bake in oven for approx 1hr-1.15mins. 
Serve with salad and organic tomato relish.

SPINACH PIE.

One big bag of fresh spinach, washed and wilted in a fry pan, 2 sheets of puff pastry, 2 tubs low fat smooth ricotta- approx 500grams, 8 organic free range eggs whisked, 3 TBS parmesan cheese, punnet of cherry tomato’s, salt to season.

Preheat the oven on 180degrees, de-frost 1-2 sheets of puff pastry (depending on size of pie dish) and line pie dish with pastry, in a bowl combine whisked eggs, ricotta and a few tablespoons of parmesan cheese and combine with spinach, pour mixture into pie dish and top with sliced cherry tomato’s, bake in oven for approx 1hr-1.15mins.

Serve with salad and organic tomato relish.

LEMONY, ALMOND QUINOA. 
This is great as a side salad, or to combine with another salad for a meal option.
1 cup of cooked organic quinoa (I used tri-coloured quinoa), 1/3 cup of slivered almonds tossed in a hot pan until golden, 1/3 cup of organic sultanas, rind of one lemon, 1TBS olive oil.
Combine all ingredients in a bowl and season with salt. 

LEMONY, ALMOND QUINOA. 

This is great as a side salad, or to combine with another salad for a meal option.

1 cup of cooked organic quinoa (I used tri-coloured quinoa), 1/3 cup of slivered almonds tossed in a hot pan until golden, 1/3 cup of organic sultanas, rind of one lemon, 1TBS olive oil.

Combine all ingredients in a bowl and season with salt. 

The Healthy Ingredient Organic Bircher. 
2 cups organic rolled oats, 2 cups organic soy milk, 1/2 cup organic sultanas, 1/2 cup organic flaked almonds, 1TBS organic shredded coconut, 1 organic green apple grated, 1TBS organic honey.
Place oats, soy milk, sultanas, coconut and almonds in a container and soak overnight. In the morning stir thoroughly until moist and add grated apple and honey. Serve with sliced banana or fresh berries. 
Serves 4. 

The Healthy Ingredient Organic Bircher. 

2 cups organic rolled oats, 2 cups organic soy milk, 1/2 cup organic sultanas, 1/2 cup organic flaked almonds, 1TBS organic shredded coconut, 1 organic green apple grated, 1TBS organic honey.

Place oats, soy milk, sultanas, coconut and almonds in a container and soak overnight. In the morning stir thoroughly until moist and add grated apple and honey. Serve with sliced banana or fresh berries. 

Serves 4. 

Pearl Barley with Baked Figs, Pumpkin & Ricotta. 
1/3 cup of cooked organic pearl barley, 1 fig sliced and sprinkled with 1tsp of brown sugar and baked until soft, 4 wedges of organic pumpkin baked with coconut oil until tender, 1/4 avocado, large handful of washed rocket, 1TBS fresh ricotta. Place all ingredients on a plate/bowl and drizzle with olive oil and balsamic vinegar. 

Pearl Barley with Baked Figs, Pumpkin & Ricotta. 

1/3 cup of cooked organic pearl barley, 1 fig sliced and sprinkled with 1tsp of brown sugar and baked until soft, 4 wedges of organic pumpkin baked with coconut oil until tender, 1/4 avocado, large handful of washed rocket, 1TBS fresh ricotta. Place all ingredients on a plate/bowl and drizzle with olive oil and balsamic vinegar. 

Crusted Pumpkin Wedges. 
I am totally inspired by Ottolenghi at the moment and whipped up this recipe from his wonderful book Plenty. 
1 butternut pumpkin sliced in to wedges, 1 cup of panko breadcrumbs, 2 cloves of crushed garlic, a few sprigs of fresh thyme, small handful of chopped parsley, zest of one lemon, 1/2 cup of shaved parmesan cheese. Mix all the ingredients (minus the pumpkin) in a bowl and set aside. 
Brush the pumpkin wedges with olive oil, and sprinkle mixture generously over the pumpkin. Bake in the oven on 190 degrees for 24 minutes or until golden.
Whilst pumpkin is baking, mix 1 cup of sour cream with a small handful of dill and set aside. 
Serve pumpkin with sour cream on the side. Enjoy!

Crusted Pumpkin Wedges. 

I am totally inspired by Ottolenghi at the moment and whipped up this recipe from his wonderful book Plenty. 

1 butternut pumpkin sliced in to wedges, 1 cup of panko breadcrumbs, 2 cloves of crushed garlic, a few sprigs of fresh thyme, small handful of chopped parsley, zest of one lemon, 1/2 cup of shaved parmesan cheese. Mix all the ingredients (minus the pumpkin) in a bowl and set aside. 

Brush the pumpkin wedges with olive oil, and sprinkle mixture generously over the pumpkin. Bake in the oven on 190 degrees for 24 minutes or until golden.

Whilst pumpkin is baking, mix 1 cup of sour cream with a small handful of dill and set aside. 

Serve pumpkin with sour cream on the side. Enjoy!

Lemon Tart.
I made this little treat for our NYE dessert. Don’t be fooled, the pastry may sound easy, but it is quite time consuming. Serve with good quality vanilla icecream and enjoy!
Pastry: 150g plain flower, 40g icing sugar, pinch of salt, 40g of butter chopped, 1 egg yolk, 1.5TBS of milk.
Process flour, sugar, salt and butter together until combined. Add the egg yolk, and milk and pulse until combined. Lightly knead on a floured surface and wrap in glad wrap and place in fridge for 45 minutes. Roll pastry out with a rolling pin and carefully ease into the tart tin. Prick the pastry all over with a fork and place back in the fridge for a further half an hour. Line the pastry with foil and fill with pastry weights or rice and place in a pre heated oven on 180 degrees for 15 minutes. Remove foil/weights and bake for another 10 minutes or until golden. Allow to cool. 
Filling: 3 eggs, 165g caster sugar, 150ml lemon juice, 1.5TBS plain flour.
Beat the eggs and sugar together with an electric beater until thick and creamy. Add the lemon juice, then the flour and mix until just combined. Pour the mixture into the pastry shell and bake at 180 degrees for 15 minutes and then turn the oven down to 150 and bake for a further 10 minutes. Remove from the oven, allow to cool & dust with icing sugar. 
*Recipe from Neil Perry’s Good Food. 

Lemon Tart.

I made this little treat for our NYE dessert. Don’t be fooled, the pastry may sound easy, but it is quite time consuming. Serve with good quality vanilla icecream and enjoy!

Pastry: 150g plain flower, 40g icing sugar, pinch of salt, 40g of butter chopped, 1 egg yolk, 1.5TBS of milk.

Process flour, sugar, salt and butter together until combined. Add the egg yolk, and milk and pulse until combined. Lightly knead on a floured surface and wrap in glad wrap and place in fridge for 45 minutes. Roll pastry out with a rolling pin and carefully ease into the tart tin. Prick the pastry all over with a fork and place back in the fridge for a further half an hour. Line the pastry with foil and fill with pastry weights or rice and place in a pre heated oven on 180 degrees for 15 minutes. Remove foil/weights and bake for another 10 minutes or until golden. Allow to cool. 

Filling: 3 eggs, 165g caster sugar, 150ml lemon juice, 1.5TBS plain flour.

Beat the eggs and sugar together with an electric beater until thick and creamy. Add the lemon juice, then the flour and mix until just combined. Pour the mixture into the pastry shell and bake at 180 degrees for 15 minutes and then turn the oven down to 150 and bake for a further 10 minutes. Remove from the oven, allow to cool & dust with icing sugar. 

*Recipe from Neil Perry’s Good Food. 

Fresh Pomegranate Water for a quick dose of antioxidants. 

Fresh Pomegranate Water for a quick dose of antioxidants.