What is this deliciousness? If you’ve never tried Okonomiyaki (translated to “fried stuff you like”), you’re going to want to give this a go. Super easy to make, tasty and great for the entire family. Okonomiyaki is a savoury Japanese style pancake that is made with a batter, shredded cabbage and other grated vegetables. From there you can add meats or whatever else you want.Once the pancake is done cooking it is topped with toppings such as mayonnaise, okonomiyaki sauce (like Worcestershire sauce only thicker and sweeter), katsuobushi (dried, fermented, and smoked skipjack tuna), etc. Ingredients: 1 cup flour 3/4 cup water 1 egg 1/4 of a cabbage shredded 1 carrot,grated 1 small zucchini, grated okonomiyaki sauce (or Worcestershire sauce) to taste mayonnaise to taste Method: Mix the flour, water, egg, cabbage, carrot, and zucchini in a large bowl. Heat some oil in pan. Pour in mixture. Cook on medium heat until golden brown on both sides, about 5-15 minutes per side. Top with okonomiyaki sauce, mayonnaise.
SPICED PHO BOWL This take on a traditional pho is beautifully warming and packed with the goodness of veggies and anti-inflammatory spices. It’s also low in carbohydrates as it swaps egg or rice noodles for zoodles (zucchini noodles). This is a great recipe for using up whatever’s left in the fridge, so feel free to swap the veggies for whatever you have available. Ingredients Head of a small broccoli, cut into florets 1 capsicum, cut into strips 1 carrot, peeled and thinly sliced into circles 1 thumb fresh ginger, grated 2 litres of stock or homemade broth of your choice (I prefer my beef broth for this recipe) 3 tbsp coconut aminos 1 tbsp garlic olive oil 1 tbsp fish sauce 1 drop lemongrass essential oil Juice of half a lemon 1 tsp fine Himalayan salt 1/2 tsp turmeric 1/4 tsp cayenne pepper 1 zucchini, spiralised into noodles or peeled into long strips 4 spring onions, sliced Half a bunch coriander, roughly chopped Here’s what you do… Add all of the ingredients except the zucchini, spring onion and coriander into a large pot. Allow the vegetables to simmer in the broth on a low heat for 30-40 minutes or until cooked to your liking. Add the zucchini noodles or strips, spring onion and coriander and simmer for a further 10 minutes. Take off the heat, taste and adjust the seasoning if necessary. Serve right away, and store any leftovers in the fridge or freezer. Note: This pho already has a little kick to it, but if you like […]
Home-Style Baked Beans Submitted by Deanne O Ingredients 2 cups of borlotti beans (soaked over night, rinsed and then simmered in 4 cups of water until cooked – drain and rinse in cold water) 4 (ish) cups of stewed TOB tomatoes 2 onions 1 green capsicum 1 red capsicum 1 pkt fake bacon (to make it vegan – or use real stuff if you must) 1 (ish) tsp ground cumin 1 (ish) tsp chilli powder 3 tbs coconut sugar balsamic vinegar apple cider vinegar salt and pepper Method Cook onions in coconut oil until soft, add capsicum and stir occasionally until cooked. Add bacon and cook stiring for 5 mins. Add cumin and chilli and cook off for a few minutes, stiring. Add tomatoes and everthing else except beans. Stir and taste test until happy with the flavour. Then add the beans. I like to let mine then cook for another half hour on a low heat, covered so flavours really come together then serve on some yummo homemade toast.
PUMPKIN SPICE CHIA PUDDING Ingredients 500g pumpkin, steamed and pureed (peel and cut pumpkin into chunks, steam until soft and mash or blend) 375ml Coco Quench 4 tbsp chia seeds 1 tbsp pure maple syrup 1 tsp vanilla powder 1 tsp ground cinnamon ½ tsp ground ginger ½ tsp ground nutmeg Here’s what you do… Mix all ingredients together in a bowl Pour mixture into jars or glasses Refrigerate overnight to set Serve with yoghurt, seeds, nuts, coconut or fruit KIRSTY UNDERWOOD Kirsty Underwood is a health and happiness expert, integrative nutrition coach and food consultant. She works 1:1 with people who want to shake up their health and discover jump-out-of-bed-in-the-morning happiness. Through her transformative coaching, online programs and scrumptious whole-food recipes she shows you how to make food fun and life uncomplicated. When she’s not spreading the health word or hanging out in her kitchen, you’ll find her seeking sunshine, getting lost in nature or enjoying something chocolatey (seriously, you should check out her recipes!). One thing’s for sure, if you’re ready to live your best life yet then Kirsty is your wing-woman. Get social with Kirsty on Facebook or Instagram @vitalitykitchen.com.au. Or meet her over at www.vitalitykitchen.com.au.
SUPER TASTY PUMPKIN SOUP As the name suggests, this soup is soooo tasty! You can either enjoy it as is or use it like a sauce and have it with pasta or zucchini noodles. Or pour it over cooked veggies for a chunky veg and pumpkin soup. This made 17 portions and it freezes brilliantly. Ingredients 3kg pumpkin, peeled and diced 3 medium potatoes, peeled and diced 1 large sweet potato, peeled and diced 1 bunch spring onions, sliced 4 tbsp vegetable stock concentrate (recipe in the Thermomix Everyday Cookbook) or 4 vegetable stock cubes or 2 litres liquid vegetable stock 5 litres water (or 3 litres if using liquid stock) 1 400ml tin coconut milk 2 tsp herb salt 1 tsp ground black pepper Chilli flakes for serving, optional Here’s what you do…. Add all the vegetables, water and stock to a large pot and simmer on a medium heat for 30-40 mins or until vegetables are soft. Take the pot of the heat, add the coconut milk, salt and pepper and blend until smooth. Taste, and adjust seasoning if necessary. Serve with chilli flakes if you like. KIRSTY UNDERWOOD Kirsty Underwood is a health and happiness expert, integrative nutrition coach and food consultant. She works 1:1 with people who want to shake up their health and discover jump-out-of-bed-in-the-morning happiness. Through her transformative coaching, online programs and scrumptious whole-food recipes she shows you how to make food fun and life uncomplicated. When she’s not spreading the health word or hanging out in her kitchen, you’ll find her […]
NAPOLI SAUCE This sauce is a staple in my house. We have it mixed with mince for a Bolognese, poured over zucchini noodles with cherry tomatoes and baby spinach, with stir-fried veggies, mixed into cold pasta salad or spread onto pizza bases. Whatever you choose to do with it will be absolutely delicious! I think this is best made in large batches so you can always have some on hand for an easy meal. I purchased 10kg of tomatoes from The Organic Butler, used 8kg for this sauce and kept 2kg for a tomato soup. This recipe made 11 litres of sauce, which worked out at 30 portions. Each portion is enough to make a meal for 4 people. Of course, you can halve the recipe if you prefer. Equipment 12 litre+ stock pot or enough smaller pots that will make up the same volume Slotted spoon Ice Food processor (not essential but will save you plenty of chopping time) Sharp knife Additional large pots or bowls Glass jars Ladel Funnel Ingredients 8kg tomatoes 24 onions 400mls olive oil 22 garlic cloves 500g tomato paste 300mls white whine 10 tbsp coconut sugar 6 tbsp dried oregano 4 tbsp fine Himalayan salt or sea salt 2 tbsp ground black peppercorns 3 bunches fresh basil 2 litres filtered water Here’s what you do…. First, de-skin the tomatoes. To do this, remove the stem and score a shallow cross into the bottom of each tomato. Bring a pot of water to the boil and also fill a pot with […]
CHUNKY CAPSICUM & CASHEW DIP This dip is super easy to make and is loved by everyone that tries it. No cooking required – simply throw the ingredients together, blitz and you’re done. Enjoy! Ingredients 1 red capsicum, roughly chopped 200g raw or activated cashews 50g sundried tomatoes 2 tbsp nutritional yeast flakes 1 tbsp apple cider vinegar Fine Himalayan or Celtic sea salt and ground peppercorns Here’s what you do…. Simply place all the ingredients into a food processor and pulse until you reach your desired consistency. Season with salt and pepper to taste. Store in an airtight jar in the fridge, or freeze for another day. Serving tip: Try this dip with the Green Tea & Seaweed Rice Bites available at The Organic Butler or serve with celery/carrot sticks. KIRSTY UNDERWOOD Kirsty Underwood is a health and happiness expert, integrative nutrition coach and food consultant. She works 1:1 with people who want to shake up their health and discover jump-out-of-bed-in-the-morning happiness. Through her transformative coaching, online programs and scrumptious whole-food recipes she shows you how to make food fun and life uncomplicated. When she’s not spreading the health word or hanging out in her kitchen, you’ll find her seeking sunshine, getting lost in nature or enjoying something chocolatey (seriously, you should check out her recipes!). One thing’s for sure, if you’re ready to live your best life yet then Kirsty is your wing-woman. Get social with Kirsty on Facebook or Instagram @vitalitykitchen.com.au. Or meet her over at www.vitalitykitchen.com.au.
By The Organic Butler. This made enough for my family of 5 for two nights. Ingredients Stock: 2 x Star Anise Cinnamon Stick Peppercorns Cloves Ginger peeled and cut in half 5 cups of water 1 whole carton of Chicken Stock (the type on our website is vegan!) 1 whole packet of Shiitake Mushrooms 1 Sweet Onion 6 cloves Garlic Decent splash of Tamari 4 Tbsp Rice Wine Vinegar Soup: 3 x carrots – peeled and cut into sticks Bok choy 2 x packets Udon noodles Topping: Coriander Basil Chilli Flakes or fresh chilli Squeeze of Lemon or Lime Beanshoots Fried Tofu Dry roast cinnamon, star anise, peppercorns and cloves. Set aside. Fry up garlic and onion until browned well. Place the garlic, onion, ginger, and spices into a cheesecloth bag, and put into the boiling water with the stock, shiitake mushrooms, tamari and rice wine vinegar. Simmer very gently for about 2 hours. Taste and see if you need to add any salt/fish sauce. Add the carrots, simmer until just soft. Add in the bok choy. Whilst wilting, cook noodles are per directions on packet (usually just 4 mins in boiling water), and fry up tofu in some coconut oil. Add the tofu and noodles to the soup mixture. Serve with your chosen toppings! Enjoy!! [mpprecipe-recipe:1]
by The Organic Butler “Mummy can I have more?” This dish NEVER lasts for more than a day in our home. Ingredients: Puff/filo Pastry Spinach/Silverbeet/Kale – Stalks removed 1 Lrge Tub Ricotta Cheese 100-150gm Tasty Cheese 2 Eggs Generous pinch of Mixed herbs Chopped handful Mushrooms/Champignons 2 Cobs Corn – cut the kernels off. Method: Boil greens in water until wilted, strain in a colander and squeeze/press ALL of the water out (this is a very important step or you will end up with a soggy mess). Mix together in a bowl with the rest of the ingredients. Line a baking dish with pastry, spoon mixture in, and top with more pastry. Cook on 180C until golden brown. Let sit for awhile. There may be some juice still present – hold the pie and just drain from the side (or you can use a spoon). The pie can be eaten hot or cold. Its also perfect to freeze for a tasty and quick meal. Perfect for school lunches. Serve with more veggies, and salt to taste. Enjoy!
Dhal The Organic Butler Ingredients: 1.5 cups red lentils 2 cups water 1 litre stock 2 onions clove garlic mince 1 tsp curry powder 1/2 teaspoon turmeric 2 teaspoon curry powder 1/2 teaspoon garam masala 1/2 teaspoon cumin 2 tbs tomato paste 1 tin chopped tomato 2 stalks celery (chopped) Chopped parsley 1 and 1/2 cup coconut milk. METHOD: Saute onion and celery over medium heat. Add the garlic and cook until golden. Add the spices and tomatoes (and paste), and stir until aromatic. Stir in lentils, water and stock, bring to the boil. Simmer for approx 20 mins, then add the coconut milk. It is ready once the celery/lentils are soft (approx 20 mins after milk is added). This is perfect for a gorgeous winter meal served with (cauliflower) rice and greek yoghurt (or coconut yoghurt). Add chopped parsley to top upon serving. This can also be frozen for quick meals!