MEAL PLAN - SEPT 11, 2017 ORGANIC FARM BOX

By Ramya Sundrapandi

FIVE EASY FARM BOX DISHES YOU CAN MAKE THIS WEEK

 

This meal plan was curated in collaboration with Holistic Life Coach/ Personal Trainer Keren Slutzkin from Vital Assurance.

 

1. OKONOMIYAKI (JAPANESE PANCAKES)

 

Makes approx 12

  • 2 cups flour
  • 1 cup cold water
  • 2 teaspoons soy sauce (or tamari)
  • 4 eggs, lightly beaten
  • salt to taste
  • 4 spring onions, finely chopped
  • 2 carrots, grated
  • 4 cups finely shredded wombok
  • oil for frying

Sauce

  • 1/4 cup mayonnaise
  • 5 tablespoons sweet chili sauce
  • 5 tablespoons of soy sauce

In a bowl mix flour, water and soy sauce. Add eggs and salt. Mix thoroughly with a whisk until the batter is smooth. Mix in the vegetables and make sure they are well coated in the batter.

Heat oil in a large frypan. Place spoonfuls of the mixture into the oil and flatten slightly with the back of a spoon.

Cook for 2 minutes on each side or until golden.

Drain on a paper towel.

Whisk the sauce ingredients together and drizzle over the pancakes or serve on the side.

 

2. PASTA WITH BROCCOLI & SPINACH

 

Serves 4

  • 1 packet of preferred pasta
  • 2 tablespoons olive oil
  • 100g butter
  • 2 cloves garlic, crushed
  • 2 heads of broccoli, cut into small florets
  • 2 cups spinach, chopped
  • large handful parsley
  • Grated parmesan to sprinkle

Prepare your pasta as per package

To prepare the sauce place the olive oil, butter and garlic in a large saucepan and saute for a few minutes. Add the broccoli, spinach and herbs and stir for a few minutes until wilted and vibrant green in colour. Pour over the prepared pasta and toss until well combined.

3. PIZZA BIANCO WITH POTATOES, PARMESAN & ROSEMARY

Makes 3 large pizzas

  • 3 pizza bases
  • 3 handfuls spinach leaves
  • 100g parmesan cheese grated
  • 4 sprigs rosemary, finely chopped
  • 3 medium-to-large potatoes
  • 1/2 cup extra virgin olive oil.
  • salt and pepper

Pre-heat oven to 220 degrees.

Shred the spinach into fine strips and set aside.

Peel the potatoes, washing them as you go, and slice them very thinly and very carefully.

Tip the sliced potatoes into a large bowl and drizzle with most of the olive oil. Add the rosemary and salt and pepper, then mix together so that all the slices are lightly oiled.

Assemble the pizzas by arranging the slices of potato, overlapping slightly. Sprinkle most of the parmesan and then drizzle with the remaining oil.

Place the pizza in the oven for about 10 minutes or until the edges are very crusty and the cheese is bubbling.

Top each with a handful of the spinach and the remaining parmesan.

 

4. GREEN BEANS WITH BACON VINAIGRETTE

 Serves 4

  • salt and pepper
  • 500g green beans, trimmed
  • 6 slices bacon
  • 2 shallots, sliced
  • 2 tablespoons cider vinegar
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons olive oil

Bring a large pot of water to a boil and add 1 tablespoon salt. Add the green beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to cool; transfer to a serving bowl.

Meanwhile, in a medium pan, cook the bacon over medium heat until crisp, 6 to 8 minutes; transfer to a paper towel-lined plate. Let cool, then break into pieces.

 

5. AVOCADO CHOCOLATE MOUSSE

 

Serves 4

  • 2 ripe avocados, skin and stone removed
  • 60g raw cacao
  • 125ml organic maple syrup
  • 125ml coconut cream
  • 60ml cold-pressed coconut oil
  • 1 teaspoon vanilla bean extract
  • pinch of sea salt

Combine avocado, cacao, maple syrup, coconut cream, coconut oil, vanilla and sea salt. Blend until smooth and creamy.

Divide into serving glasses and refrigerate for 2-3 hours to chill completely.