December Recipes

Rosemary & Pomegranate Spritzer

Sour, sweet and refreshing alcohol-free spritzer to get you through summer

What you'll need

• 1/2 cup of 100% pomegranate juice (not concentrate and no added sugars)

• 1 cup soda water

• 1 tablespoon pomegranate seeds (for decoration)

• 2 rosemary sprigs

• 1 handful of ice blocks

What you need to do

In a jug, add pomegranate and soda water.

Pour mixture into a glass cup with ice-block. Garnish with pomegranate seeds and rosemary sprig.

Serves: 2

Prep: 5 mins

Blood orange Coleslaw

Citrusy, sour summery coleslaw, perfect as a side dish or on its own!

What you'll need

• 2 cups red cabbage, shredded

• 1 cup green cabbage, shredded

• 1 cup carrot, shredded

• 1 blood orange, cut into wedges

 

Citrus dressing

• zest and juice of 1 blood orange

• zest and juice of 1 lemon

• 1 tbs extra virgin olive oil

• 1 tsp Omega 3,6,7, and 9 Oil

• 2 tbs almonds, chopped or whole (for decoration)

• salt and pepper to taste

What you need to do

Toss all salad ingredients together in a bowl until combined.

Mix dressing ingredients in a separate bowl and pour over the coleslaw.

Garnish with almonds, blood orange and lemon zest.

 

Serve immediately, or store in an air-tight container for up to 2 days.

 

Tip: to add more protein, simply add mixed beans or beans of choice, goats or vegan cheese, or meat of choice pieces.

Serves: 2

Prep: 10 mins

Pomegranate & Watermelon sorbet

Don't need an ice-cream maker for this one! A vibrant, antioxidant-rich and sun-protecting sour and sweet desert you must try!

What you'll need

• 2 cups watermelon, chopped

• 2 cups of frozen blueberries

• 2 tbs lime juice

• 2 tbs pomegranate juice

• 2 tbs filtered water (if needed)

What you need to do

To prepare the watermelon, remove the rind and dice it into chunks. I keep the seeds because they're healthy and add a crunch, but you can of course remove them. Place chunks into the freezer for 4-5 hours or overnight. You want the frozen watermelon to be fully frozen so it doesn’t turn to a slushy as you blend it for the sorbet.

Place the frozen watermelon chunks into a food processor or heavy duty blender, along with frozen berries, lime juice and pomegranate juice and allow to sit for 5 minutes to slightly thaw. Blend until smooth. You may need to add some of the warm water and press down with a spatula to help the process along.

 

 

Eat immediately for a softer texture, or transfer into a glass (no plastic please!) container and freeze for 3-4 hours or until firm, then scoop up and enjoy!

Serves: 2

Prep: 5 mins

Freezing: 4-5 hours

Cashew dip & Cucumber Canapes

A light, citrusy, creamy and refreshing snack to much on during the summer months!

What you'll need

• 2 Lebanese cucumbers, sliced

• handful of dill sprigs (for decoration) or basil, coriander, parsley.

Cashew dip

• 1/2 cup cashews (pre-soaked for 2 hours)

• 1/4 cup almonds (pre-soaked for 8 hours or overnight)

• 1/4 red onion, finely diced

• 1/4 celery stick, finely diced

• 1/2 tbs olive oil

• 1/2 tbs Omega 3,6,7, and 9 Oil

• Juice of 1 lemon

• 1 garlic clove, roasted for 5 minutes, finely grated

• salt and pepper to taste

What you need to do

Discard water from soaking almonds and cashews and rinse again.

Place cashew dip ingredients into a blender or food processor and blend  until desired consistency - between smooth and chunky. You may need to stop your machine and scrape down the sides a couple of times along the way.

Store in fridge for minimum 30 minutes before scooping a tablespoon onto cucumber slices. If you're feeling a little fancy, feel free to pipe the cashew dip onto the cucumber slices instead.

Top with dill sprig and enjoy!

Store in an air-tight container for up to 2 days.

Serves: 2

Prep: 5 mins

Lamb Cous Cous

A fresh, fragrant, vibrant and delicious summer salad for you to enjoy

What you'll need

• 1 tbs NutraOrganics Chicken Bone Broth

• 1/2 cup filtered water

• 1/2 cup couscous (or quinoa for gluten free option)

• 1 tomato, roughly chopped

• 1/2 cup fresh coriander sprigs, roughly chopped, plus extra

to serve

• 1 handful spinach, finely chopped

• 1 tbs extra virgin olive oil

• 1 tsp finely grated lemon rind

•  Lemon wedges, to serve

• 1 pomegranate, seeds picked out, to serve

• Salt and pepper (to taste)

Moroccan lamb

• 1 tbs Moroccan seasoning mix

• 1 tbs fresh coriander leaves, finely chopped

• 200g lamb chops, at room temperature

• 1 tbs extra virgin olive oil

• 1/2 tbs of pomegranate molasses

Minted yoghurt

• 1/2 cup plain Greek yoghurt, goat's yogurt or coconut yoghurt

• 1 tbs lemon juice

• 1 tbs fresh mint sprigs, finely chopped

What you need to do

Place water in a saucepan over high heat and bring to the boil. Add the chicken stock powder and mix until dissolved. Remove from heat and add couscous. Cover the lid and set aside for 5 minutes.

Meanwhile, to make the lamb, mix Moroccan seasoning mix and coriander in a bowl and then spread the mix on a board. In another bowl mix olive oil and pomegranate molasses. Drizzle lamb with olive oil and pomegranate molasses mix and roll in spice mixture to coat evenly, pressing with your fingers to secure. Heat 1 tablespoon oil in a frying pan over high heat. Add the lamb and cook for 90 seconds on each side and 20 seconds on each end. Transfer to a plate and cover the meat loosely with foil. Set aside for 4 minutes to rest.

Using a fork, fluff the couscous. In a bowl, place the coriander, spinach and lemon rind and add in the couscous. Toss, season and drizzle with olive oil.

Combine the yoghurt, lemon juice and mint in a bowl. Season with salt and pepper.

Place couscous on a serving plate. Shred the lamb on top and drizzle any resting juices. Sprinkle with pomegranate seeds and extra coriander and serve with minted yoghurt and lemon wedges.

Serves: 2

Prep: 10 mins

Cook: 10 mins

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