In the kitchen this February
This month I met with Sheree, one of my high school friends, Mum of two boys, studying a Bachelor of Health Science majoring in nutrition and dietetic medicine. Her page offers whole-food, nourishing recipes for families to enjoy without compromising on flavour.
Sheree has always been an amazing cook and is now sharing her gifts online via @good_wholesomefood. Her recipes are recreations of old favourites made with whole foods and they are so tasty and simple.
She shares her goats cheese pesto recipe with us which is a fantastic low waste staple to bring into the home not only because it is absolutely delicious but because it also gives us a foundational recipe we can make and recreate with other seasonal or available ingredients in our garden to be more self sustainable. The truffles are so good! I know I will be making these special chocolates as low waste gifts for friends and family for years to come and the simple biscuit again, is another fantastic staple recipe we can adapt with other ingredients as the seasons change.
Goats Cheese pesto
2 cups basil
2 cups kale (stems removed) OR baby spinach
80g soft goats cheese
1 cup hemp seeds or pine nuts
1/2 tsp salt
1/4 tsp pepper
2-4 garlic cloves
1/3 cup light flavoured olive oil
Method: Add all ingredients to a blender or Thermomix. Pulse slowly at first until combined into the consistency preferred. Ensure all garlic is blended well. Once blended store is a clean glass jar in the fridge for up to 2 weeks.
You can use this on pasta, protein, as a salad dressing, mixed through scrambled eggs, spread on toast- the options are many.
Choc collagen truffles
1 cup pitted MEDJOOL dates
1/4 cup almond butter or hazelnut butter
1/4 cup collagen powder
1/4 cup cacao powder
1 tsp vanilla extract
70g of your favourite chocolate
2tsp coconut oil or ghee
sea salt to sprinkle or hazelnut crumbs!
Vegan Cookies with Lemon Myrtle and Macadamias
1/4 cup oil of choice – I chose to use macadamia oil
1 tbsp lemon juice
Handful of crushed macadamias
2-3 tsp of crushed lemon Myrtle
1/4 cup of honey
1 tsp vanilla extract or powder
1 & 1/4 cups almond meal
Mix it all up and in the oven at 150 degrees for 12 minutes or until nicely coloured
Cooking Class Recording