Monday, 18 February 2013

Two recipes to add pizazz to an ordinary meal - by Ange B

Recently I’ve made 2 things that when added to a dish, makes something not so exciting transform into a ‘party in your mouth’! I’m always on the lookout for recipes with a handful of fresh whole ingredients to tantalise the tastebuds and these two are ones I will definitely be making again!
The first one is, a macadamia nut pesto which I made to accompany a vege stick platter for some casual Saturday afternoon munchies. This recipe has no added oil and features macadamia nuts for heart health and fresh basil and lemon, both of which have highly alkalizing effects on the body.

  • 2 large cups basil leaves
  • 1 cup raw macadamia nuts, unsalted
  • Juice of 1 lemon
  • Salt and pepper to taste
  • 1/2 cup water

Combine the basil and macadamias in the bowl of a food processor or blender. Pulse until the nuts are well ground and the basil is well incorporated.
With the motor running, add the lemon juice, salt, pepper and enough water to make a smooth paste.
And voila - a delicious pesto that can be used as a dip, smeared on some grilled chicken or tossed through some freshly cooked pasta. YUM! You could even serve it on top of the quinoa and roasted vegetable patty from the post last week, which adds an extra dimension of flavour and texture to the dish.

The second recipe is a (peanut free) satay sauce that tastes amazing! It took everything I had not to continue eating it by the spoonful straight out of the food processor! For those with peanut allergies, there is no reason you should have to miss out on tasty Asian flavours in your stirfrys when you have this quick and easy recipe up your sleeve! As an extra bonus, this recipe is preservative, MSG and peanut free unlike the store bought versions.
  • 1 cup raw cashew nuts, unsalted
  • ¼ cup organic almond butter (found in the health food aisle of Coles and Woolworths)
  • 2 tablespoons fresh ginger, peeled and grated
  • 1 small fresh red chilli, about 1 tablespoon, seeded and minced
  • 2 tablespoons tamari (found in the sauce aisle of Coles and Woolworths next to the soy sauce)
  • 1 tablespoon sesame oil
  • 1 tablespoon maple syrup
  • 1/4 cup water

Combine the cashews and almond butter in the bowl of a food processor. Pulse until the nuts are fairly well ground.
Add the ginger and fresh red chilli. Process until the mixture is well blended.
Add the tamari, sesame oil and maple syrup to the sauce. Blend well.
With the motor running, pour in the water and process until the sauce is smooth.
And what you are left with is a beautiful creamy healthy satay sauce that would make any stir fry sing and your taste buds beg for more! Enjoy!

- Ange is guest blogging as Alissa hugs a hot chocolate somewhere cold

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