Rice and Vegetable Bowl

2 cups cooked basmati rice

1 cup cooked pinto beans

1 cup cooked diced sweet potato

1 large shallot, diced

2 large garlic cloves, chopped

Handful fresh parsley chopped

Handful cherry tomatoes

Extra virgin olive oil

Sea salt and black pepper

In a deep sided skillet on high heat, cover the bottom with extra virgin olive. When hot, add shallot, tomatoes, garlic, and parsley. Season with sea salt and black pepper. Sauté until soft (about 2 to 4 minutes). Add rice, beans, and sweet and toss well to combine. Season with sea salt and black pepper. Drizzle extra olive oil over the top to serve. Garnish with fresh herbs.

Gluten Free Shrimp Cakes with Creamy Horseradish Mustard Sauce

Yield: 18

1 cup chopped cooked shrimp 

1 cup chopped raw kale, stems removed 

1 large chopped shallot 

2 large room temperature eggs 

1 cup cooked brown rice 

1 cup almond flour 

2 tablespoons freshly chopped dill 

2 tablespoons chopped roasted red peppers (optional) 

Sea salt and black pepper

Combine all the ingredients (add more flour if it's not binding). Season to your preference with sea salt and black pepper. Drop tablespoonfuls into the palm of your hands (wet hands in cold water to prevent sticking). Form into balls. Refrigerate for 30 minutes.

Cover the bottom of a large deep sided skillet with extra virgin olive oil or a good quality veggie oil on medium heat. When hot, add 6 cakes(don'tflatten),leaving plenty of room in between. Fry on one side until golden brown and crispy (about 3 to 4 minutes). Flip over for a further three minutes (flatten top slightly). Remove and drain on a paper towel. Serve warm with Horseradish Mustard Sauce on the side.

Horseradish Mustard Sauce:

1/2 cup plain Greek yogurt 

1 tablespoon French mustard

 1 teaspoon prepared horseradish 

1 tablespoon fresh lemon juice 

2 tablespoons raw honey 

Sea salt and black pepper

Blend all the ingredients until creamy. Season to your preference with sea salt and black pepper. Serve chilled.

Crispy Avocado Rolls with Cranberry Balsamic Sauce

Sauce :

1 tablespoon balsamic vinegar

1/2 cup cranberry sauce

Whisk all the ingredients to fully combine. Simmer on low heat until it thickens and reduces (about 10 minutes).

Rolls:

3 large avocados, remove skin and pit, slice into strips

10 Vietnamese spring roll sheets

Sea salt and black pepper

Fill a large bowl with warm water (not hot) Dip one wrapper at a time to soften (about 2 seconds).  Wrapper will get softer by the time you roll it.

Lay wrapper flat. Leaving about 2 inches uncovered on each side. In a row across the center, place avocados (about 4 strips). Drizzle your desired amount of sauce on top. Fold uncovered sides inward, then tightly roll the wrapper. Heat a deep sided frying pan with enough pure vegetable oil to cover the bottom of the pan (about 4 tablespoons) on medium heat until oil is ready for frying. Add 4 rolls at a time so as not to overcrowd the pan. Fry until crispy and brown (about 8 minutes on each side). Remove from the oil and drain on paper towels. Season with salt and black pepper.

Serve immediately with extra dipping sauce on the side.

Saffron Bok Choy Rice

4 cups cooked long grain brown rice

4 baby bok choy, chopped

1 small white onion, chopped

2 large garlic cloves, crushed

1 teaspoon saffron thread

1 teaspoon tomato paste

Extra virgin olive oil

Sea salt and black pepper

In a deep sided skillet on medium-high heat, add three tablespoons of olive oil. When hot, add bouillon, onions, saffron, bok choy, paste, and garlic. Sauté until soft.  Add rice and stir well to combine. Season with sea salt and black pepper to taste. Drizzle extra olive oil on top and serve hot.

Black Bean Rice with Lime Vinaigrette

Black Bean Rice:

4 cups cooked long grain brown rice

2 cups cooked black beans

1 cup cooked ground beef (optional)

3 scallions, chopped

1 cup raisins

1 large garlic cloves, crushed

Extra virgin olive oil

Sea salt and black pepper

In a large serving bowl, add all the ingredients. Drizzle a generous amount of the vinaigrette over the top and toss to combine. Season to taste with sea salt and black pepper. Serve at room temperature or chilled with extra vinaigrette on the side.

Vinaigrette:

1 cup packed fresh cilantro or fresh parsley

1/2 cup extra virgin olive oil

1/4 cup fresh lime juice

1/4 cup fresh orange juice

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1/2 teaspoon fresh garlic, crushed

Blend all the ingredients until smooth.

Quinoa with Butternut Squash and Mushrooms

2 cups cooked Quinoa

2 cups cooked, chopped butternut squash

2 cups cooked, sliced cremini mushrooms

1 small onion, chopped

3 garlic clove, crushed

Extra virgin olive oil

Sea salt and black pepper

Add enough oil to cover the bottom of a large skillet. When hot, saute onion and garlic until softened. Add vegetables and quinoa to heat through. Season with sea salt and black pepper. Drizzle extra olive oil and fresh herbs over the top. Serve hot.

Roasted Vegetable Spaghetti

1  large yellow capsicum/pepper, cut into bite size chunks

12 asparagus spears, cut into bite size chunks

1 cup cherry tomatoes

3 small garlic cloves, minced

1 large lemon, juiced and zest

1 tablespoon capers (optional)

6 tablespoons extra virgin olive oil

1/2 freshly grated parmesan cheese

Sea salt and black pepper to taste

Bring a pot of water to a rolling boil on medium high heat. Season generously with salt. Add spaghetti and cook until cooked (about 8 minutes - don't over cook!). Drain and put back in the pot. Drizzle about three tablespoons of extra virgin olive oil. Add half the parmesan cheese, half the minced garlic, lemon zest and toss to combine. Season to taste with sea salt and black pepper. Keep warm.

Pre heat oven to 450 F.

In a large baking sheet toss capsicum/pepper and asparagus in 3 tablespoons of extra virgin olive oil, half the minced garlic and lemon juice. Season with sea salt and black pepper. Roast for about 5 to 6 minutes (don't over cook!). Turn oven off and add the cherry tomatoes and capers.  Give it a quick toss and and leave to sit in the oven for a further 3 minutes or more to warm the tomatoes and capers through.

In a large serving bowl. Combine spaghetti and roasted vegetables. Season to taste with sea salt and black pepper. Sprinkle with parmesan cheese. Drizzle extra olive oil all over the top and enjoy!