Savoury
|
Balsamic Quinoa Salad with Roasted Pumpkin, Walnuts & Greens15 Jan, 2016(DF, GF, VEGAN) Ingredients (Salad) 1 cup organic tricolour quinoa (best to cook quinoa the night before) Small butternut squash pumpkin (cut into small squares) ½ cup baby beetroot (roasted/ canned – cut into small chunks) 120g fresh rocket/spinach mix (washed) Ingredients (Salad Dressing) Pinch of Celtic sea salt 3 tbsp. Melrose Organic Extra Virgin... Read More... |
|
Paleo Pumpkin Bread with Melrose Organic Rolled Flaxseeds15 Jan, 2016(GF, DF, VEGAN, PALEO) Ingredients 1 1/2 cups almond meal 1 cup tapioca flour 1/2 tsp. salt 1/2 tsp. bicarb baking soda 2 tbsp. Melrose Organic Rolled Flaxseeds 6 eggs 1 tsp. Melrose Organic Apple Cider Vinegar 1 cup cooked mashed cold pumpkin 1 tbsp. pumpkin seeds Method Set oven to 180c. Line a loaf... Read More... |
|
Melrose Dairy Free Satay Sauce15 Jan, 2016(GF, DF) Ingredients 2 tbsp. of Melrose Organic Refined Coconut Oil or Melrose Organic Sesame Seed Oil 1 onion diced 2 tsps. of Curry Powder 4 tbsp. of Melrose ABC Spread ½ cup water (remove if you want a paste) ½ tin Coconut Cream 1 tsp. of salt 2 tsp. coconut sugar or brown sugar... Read More... |
|
Melrose Brown & Blonde Tahini Thins15 Jan, 2016Melrose Brown Tahini Thins (GF, DF) Ingredients: 3 tbsp. Melrose Organic Unhulled Tahini Spread 1 tbsp. Melrose Organic Unrefined Coconut Oil (soften) 1 Egg 2 tbsp. Sesame Seeds ½ tsp. Salt 1 tbsp. Wholegrain Mustard 2 ½ tbsp. Melrose Organic Coconut Flour Method: Preheat oven to 170C Mix tahini, coconut oil, egg, sesame seeds, salt... Read More... |
|
Blueberry, Walnut & Spinach Salad with Melrose Omega Balance15 Jan, 2016Serves 1 – 2 (GF, DF, VEGAN) Ingredients Salad 2 handfuls baby spinach leaves 1/2 cup blueberries 1/2 cup walnuts (chopped roughly) 1/4 cup sunflower seeds Dressing 1 tbsp. Melrose Omega Balance 1 tbsp. lemon juice Salt & Pepper to taste Method In a hot fry pan dry roast the walnuts and sunflower seeds until... Read More... |
|
Baked Salmon with Macadamia Nut Topping15 Jan, 2016Serves 2 (GF, DF) Ingredients 2 Atlantic salmon fillets 2 tbsp. Melrose Macadmia Spread 1/2 cup chopped macadamia nuts 1/2 large cauliflower head (chopped roughly) 1 tbsp. Melrose Organic Unrefined Coconut Oil Mixed herbs to scatter Melrose Organic Extra Virgin Olive Oil to drizzle Method Preheat oven to 180c. Line a baking tray with baking... Read More... |
|
Gluten Free Flax Crust15 Jan, 2016Cover approx. 8 chicken tenderloins (GF) Ingredients 1 cup Melrose Organic Coconut Flour 2 Egg (Lightly beaten) 1-2 cups Melrose Organic Rolled Flaxseed or Melrose Organic Golden Flaxmeal Salt and Pepper (to taste) Method Mix the salt and pepper with the Coconut flour and place the ingredients onto a plate. Using another plate place the... Read More... |
|
ABC Pesto15 Jan, 2016Makes approx 280g (GF) Ingredients: 2/3 cup Melrose Organic Sunflower Salad Oil 1 bunch (40g) of fresh basil 2/3 cup grated parmesan cheese 4 tbsp of Melrose ABC Spread Method: Place basil, parmesan and sunflower oil into a blender and blend until smooth Stir in the Melrose ABC spread and mix through thoroughly (NOTE: if... Read More... |
