BALANCED BOWLS / FULL RECIPES

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Honey mustard salmon, roast lemon and herb new potatoes, zhoug green bean & olive tomato salad bowl

Honey mustard salmon:
2 salmon fillets
2 tbsp. extra virgin olive oil
½ tsp. Dijon mustard
½ tsp. sea salt
¼ tsp. black pepper
1 tsp. Herbes du Provence
1 tsp. garlic powder
1 tsp. tamari
½ tsp. honey
2 tbsp. lemon juice

1. Preheat the oven to 180C
2. Combine all of the salmon marinade and drizzle over preferable washed salmon fillets.

Roasted lemon & herb new potatoes:
250g new potatoes
1 tbsp. garlic powder
1 tbsp. Herbes du Provence
1 tsp. lemon zest
½ tsp. sea salt
1 tsp. black pepper
4 garlic cloves
2.5 tbsp. extra virgin olive oil

Zhoug green beans:
200g green beans
2-3 jalapeño (remove and store seeds)
1 lemon
1 garlic clove
90g fresh cilantro
90g fresh parsley
¼ tsp. red chilli flakes
½ cardamom powder
1 tsp. cumin seeds
180ml extra virgin olive oil
½ tsp. sea salt

Olive & tomato salad:
50g black olives
50g cherry tomatoes
½ small red onion
15g fresh parsley

To serve:
Salad leaves of choice


Roasted red pepper dip flamed hispi cabbage w/ hazelnut gremolata, brown rice & egg bowl

Roasted red pepper bean dip:
1 cup white beans
3 large3 red peppers
1 garlic bulb
80ml extra virgin olive oil
1 tbsp. chopped rosemary
1/3 tsp. smoked paprika
2 tbsp. cumin powder
½ medium chilli
4. tbsp lemon juice
2 tbsp. light tahini
sea salt & black pepper

Hispi cabbage w/ gremolata
1 hispi/ sweetheart cabbage
sea salt
Gremolata:
30g flat leaf parsley
2 tbsp. Lemon juice
1 garlic clove
90ml extra virgin olive oil
1/8 tsp. sea salt
¼ tsp. black pepper (or to taste)
30g roasted hazelnuts

Brown rice
1 cup brown rice
2 cups water
1 tbsp. furikake or sesame seeds
½ tsp. sea salt

To serve:
Boiled egg
Greens of choice

Tuna, parmesan chickpeas, roasted sweet potatoes, salsa verde, kale & avocado

Roast sweet potatoes:
1 medium sweet potato
1 tsp. cumin powder
½ tsp. cinnamon powder
Salt
2 tbsp. extra virgin olive oil

Parmesan chickpeas:
100g cooked chickpeas
30g parmesan (grated)
1 tsp. Italian mixed herbs
1 tsp. garlic powder
2 tbsp. extra virgin olive oil
salt & black pepper

Tuna:
150g canned tuna
20g dill
2 tbsp. yogurt
½ tsp. Dijon mustard
¼ red onion
2 tbsp. extra virgin olive oil
2 tbsp. lemon juice
salt and black pepper

Salsa verde
40g fresh basil
15g fresh parsley
2 anchovies
1 garlic cloves
½ small shallot
2 tbsp. lemon juice
¼ tsp. chilli flaskes
1 tsp. capers
50 ml extra virgin olive oil
salt & black pepper

Steamed kale:
70g cavolo nero