3pm Power Balls

These power balls are a perfect treat when you need a little something to keep you going. You can chop and change the ingredients to suit your tastes. I often add goji berries for a nice burst of colour and flavour. I like things really chocolately so I used quite a bit of cocoa and then a bit of honey to temper the bitterness. I've called these 3pm Power Balls because I often find I need an energy burst at that time of day, but they are so delicious I eat them at all hours! 

1 cup raw almonds

1 cup pecans

3 heaped tbspn raw cacao

3 heaped tbspn protein powder (or 2 tbspn ground flax seeds)

Pinch of salt

2 tspn cinnamon

1 tspn all spice

1 tbspn ground ginger

15  medjool dates, pitted

2 tspn vanilla

1 tbspn honey

2 tbspn water

Put nuts, powders and spices in a food processor and pulse til crumb like.  Add dates and vanilla and pulse again. Add honey, pulse.  Add enough water so that the mixture holds together when pressed.  Roll into balls and coat with raw cacao or coconut. Store in the fridge or freezer.

Vegetable Crisps

This is a really easy way to make delicious chips that are so much healthier than anything that you buy. You can add whatever spices you like to flavor the chips, or keep them simple with salt. I used root vegetables but it works equally well with potatoes, just pat them dry with paper towels before you put them on the baking try. You can slice the vegetables thinly by hand, but a mandolin makes light work of it. If you are using beetroot, wear gloves while you handle them or there will be telltale purple on your hands for the rest of the day. Make more than you think because they are seriously addictive!

2 parsnips, in ribbons (use a peeler to do this)

1 sweet potato, peeled and sliced thinly

2 beetroot, peeled and sliced thinly

oil spray (I used rice  bran oil)

salt (I always use Maldon flakes)

cinnamon

cumin

1 tbspn maple syrup

Preheat oven to 170 C. Place parsnip ribbons in a bowl. Add 1 tbsn oil, maple syrup and a generous pinch of salt. Toss to combine, then lay out on a lined baking try, taking care not to overlap the pieces. Bake for 10-15 minutes or until golden. For the sweet potato and beetroot, place rounds on lined baking trays (one for each potato, one fore beetroot). Spray with oil, sprinkle with salt. Sprinkle sweet potato with a touch of cinnamon and a smattering of salt. Sprinkle beetroot with a touch of cumin and salt. Bake for 10-15 mins or until crisp and golden.

Summer Slaw

I called this salad 'Summer Slaw' because the it is so bright and festive it makes me think of summer and warmth. But really, with the fennel, root vegetables and orange segments, it is perfect to make in winter when these ingredients are at their peak. 

2 beetroot julienne, and then rinsed twice  

2 carrot julienne

1 baby fennel, sliced on a mandolin

handful green beans, steamed

1 orange cut into segments, reserve any juice for dressing

1/2 cup caramelised walnuts

1/2 an avocado, cut in cubes (optional)

large handful of parsley, chopped

large handful mint leaves, shredded

Dressing

1/4 cup olive oil

reserved orange juice

juice of half a lemon

1 tspn maple syrup

salt & pepper

1-2 tbspns sherry vinegar or red wine vinegar

For dressing, combine all ingredients and taste. It should taste slightly too acidic and slightly too salty for it to work perfectly once it is on the salad.

For caramelised walnuts, in a non stick pan dry fry the walnuts until they are toasted (about 2-3 mins). Remove nuts, sprinkle 1-2 tspns castor sugar in the pan, place on the heat and watch as the sugar starts to melt. Return the walnuts to the pan and toss in the toffee until coated. Remove from the pan and set aside to cool.

Combine beetroot, carrot, fennel and beans. Pour over dressing and mix. Add orange, avocado (if using), nuts and herbs and toss to combine.

Heirloom Carrot Salad with Fresh Figs and Maple Walnuts

This salad looks so pretty, you may just want to keep it on the table to look at. But once you try it you will see it is even more delicious than it looks. With the gorgeous hues of the carrots and pomegranate against the stark whiteness of the cheese and the pale flesh of the figs, you might initially think this salad is just about contrast of colour. But I like to roast some of the carrots and keep some raw to get a great contrast in texture too. With the crunch and sweetness of the walnuts again the delicacy of the figs and the creaminess of the cheese, every mouthful is a party.

2-3 bunches heirloom carrots (try to get different colours)

4 figs 

Seeds of half pomegranate

1/2 cup walnuts - maple roasted

handful of parsley, leaves only, chopped

handful of mint, leaves only, shredded

goats curd - as little or as much as you like

Dressing

1/4 cup peppery olive oil

1/2 tspn honey

salt & pepper

1 tbspn red wine vinegar

For maple walnuts, preheat oven to 170 deg. Place walnuts on a lined tray and roast for 8 mins. Remove from oven, drizzle with 2 tspn maple syrup, toss to combine and return to oven  for another 5 minutes. Remove and set aside to cool.

Increase oven temp to 190 degrees. Scrub or peel carrots. Place two thirds of the carrots on baking trays and drizzle or spray with olive oil and season with salt. Roast for 15 - 20 mins or until just tender. Remove from oven and allow to cool. Finely slice the remaining carrot longways (you can use a peeler and shave ribbons off the carrots alternatively).

Arrange carrots (cooked and raw) on a platter. Scatter over figs, pomegranate seeds, walnuts, herbs and dot with goats curd.

Combine ingredients for dressing and taste it. Adjust seasoning and vinegar and sweetness to your taste. Drizzle over salad. Admire your artwork. Dig in and enjoy.