and cauliflower or swede. Use a blender with a grater attachment, if possible; that way you can simply add the rest of the ingredients to the
blender bowl. Stir through the spring onions or onion and divide among 4 large, broad glass jars. Top each salad with the dressing of choice and the seeds.
Now try these ‘build on’ variations, opposite.
1. VIETNAMESE CHICKEN Great Grated Salad
Add: leftover chicken from Crispy Roast Chook (see here ), sliced red pepper and mint leaves.
Swap: sesame seeds for the pumpkin seeds.
Dressing: Take-Me-Anywhere Asian Dressing (see here ) or Korean Mayo (see here ).
5. PRAWN COCKTAIL MISH-MASH
Great Grated Salad
Add: watercress, alfalfa/radish shoots or roughly chopped rocket leaves, ¼ cucumber or avocado, diced, 3 cherry tomatoes, cut into quarters, and 80 g
cooked peeled prawns.
Swap: ⅓ cup (50 g) very finely sliced fennel for some of the grated vegetables and a few mint leaves for the spring onions.
Dressing: Thousand Island Dressing (see here ).
VARIATIONS
▶ Grated pumpkin instead of grated carrot.
▶ Grated radish or celeriac instead of cauliflower.
▶ Try a ‘hot salad’: heat in a microwave (be sure to remove metal or plastic jar lids beforehand).
This works well when you add an egg on top.
ICELANDIC SKYR PARFAIT
MAKES
When I was travelling in Iceland, checking out their Slow Food scene, I embraced the traditional skyr that’s served for breakfast, lunch (on
sandwiches) and after dinner (with berries, instead of ice cream). It’s a cultured cheese brimful of beneficial gut bacteria that’s pretty similar to the Homemade Cream Cheese
I’ve been making for years. I’ve borrowed this lovely breakfast mousse presentation from the Aldin café in downtown Reykjavik, a place where locals knit beanies over their
steaming coffee in the morning before work. As you do when you live in Iceland.
½ avocado
1 cup (250 ml) coconut milk
½ cup (115 g) Homemade Cream Cheese (see here )
½ cup (75 g) frozen berries, heated in a small saucepan for a few minutes, then cooled
coconut shavings, lightly toasted
Throw the avocado and three-quarters of the coconut milk into a bowl and blend using a stick blender. In a separate bowl, blend the rest of the coconut milk with the cream
cheese. Layer the berries, cream cheese and avocado mousse in 2 large jars and sprinkle with the coconut shavings.
SOLO COOKERS: The extra serve will keep in the fridge for a day or two.
UP ’N’ GO BREAKFAST WHIP
MAKES
Packaged liquid-breakfasts-in-boxes are nutritional travesties, containing huge amounts of toxic seed oils (yes!), sugar and chemicals. Make your own
instead. Teenage boys – nay, blokes of all ages – seem to really like this one.
2–3 Weetabix (or any low-sugar wheat breakfast biscuit), crushed
⅓ cup (75 ml) milk of your choice
2 ice cubes
½ tablespoon rice malt syrup (optional)
1 tablespoon almond butter or vanilla protein powder
2 frozen strawberries
Place all the ingredients in a high-powered blender and blend until smooth. Serve in a glass jar with a lid.
CLEAN OUT, COOL DOWN WATERCRESS SOUP
SERVES
To eat watercress is to really give your insides a thorough scrub and polish. It contains all essential vitamins and is extremely alkalising. Wait!
There’s more. It’s rich in fatty acids, chlorophyll and iodine . . . a boon when you’re detoxing. When, according to Ayurvedic tradition, your Pitta energy is a bit worked up,
which can happen in summer, or when inflammation is rife from digestive stress, the cooling, alkalising properties of this soup will get you back on track. You can serve it hot or cold, but make
sure you include a little saturated fat – via the cream or yoghurt – to ensure you absorb all those minerals and vitamins.
1 tablespoon butter
1 onion, finely chopped
5 cups (1.2 litres) Leftovers Chicken Stock (see here )
1 red potato, diced
2–3 large bunches of watercress, chopped
salt and freshly ground
blender bowl. Stir through the spring onions or onion and divide among 4 large, broad glass jars. Top each salad with the dressing of choice and the seeds.
Now try these ‘build on’ variations, opposite.
1. VIETNAMESE CHICKEN Great Grated Salad
Add: leftover chicken from Crispy Roast Chook (see here ), sliced red pepper and mint leaves.
Swap: sesame seeds for the pumpkin seeds.
Dressing: Take-Me-Anywhere Asian Dressing (see here ) or Korean Mayo (see here ).
5. PRAWN COCKTAIL MISH-MASH
Great Grated Salad
Add: watercress, alfalfa/radish shoots or roughly chopped rocket leaves, ¼ cucumber or avocado, diced, 3 cherry tomatoes, cut into quarters, and 80 g
cooked peeled prawns.
Swap: ⅓ cup (50 g) very finely sliced fennel for some of the grated vegetables and a few mint leaves for the spring onions.
Dressing: Thousand Island Dressing (see here ).
VARIATIONS
▶ Grated pumpkin instead of grated carrot.
▶ Grated radish or celeriac instead of cauliflower.
▶ Try a ‘hot salad’: heat in a microwave (be sure to remove metal or plastic jar lids beforehand).
This works well when you add an egg on top.
ICELANDIC SKYR PARFAIT
MAKES
When I was travelling in Iceland, checking out their Slow Food scene, I embraced the traditional skyr that’s served for breakfast, lunch (on
sandwiches) and after dinner (with berries, instead of ice cream). It’s a cultured cheese brimful of beneficial gut bacteria that’s pretty similar to the Homemade Cream Cheese
I’ve been making for years. I’ve borrowed this lovely breakfast mousse presentation from the Aldin café in downtown Reykjavik, a place where locals knit beanies over their
steaming coffee in the morning before work. As you do when you live in Iceland.
½ avocado
1 cup (250 ml) coconut milk
½ cup (115 g) Homemade Cream Cheese (see here )
½ cup (75 g) frozen berries, heated in a small saucepan for a few minutes, then cooled
coconut shavings, lightly toasted
Throw the avocado and three-quarters of the coconut milk into a bowl and blend using a stick blender. In a separate bowl, blend the rest of the coconut milk with the cream
cheese. Layer the berries, cream cheese and avocado mousse in 2 large jars and sprinkle with the coconut shavings.
SOLO COOKERS: The extra serve will keep in the fridge for a day or two.
UP ’N’ GO BREAKFAST WHIP
MAKES
Packaged liquid-breakfasts-in-boxes are nutritional travesties, containing huge amounts of toxic seed oils (yes!), sugar and chemicals. Make your own
instead. Teenage boys – nay, blokes of all ages – seem to really like this one.
2–3 Weetabix (or any low-sugar wheat breakfast biscuit), crushed
⅓ cup (75 ml) milk of your choice
2 ice cubes
½ tablespoon rice malt syrup (optional)
1 tablespoon almond butter or vanilla protein powder
2 frozen strawberries
Place all the ingredients in a high-powered blender and blend until smooth. Serve in a glass jar with a lid.
CLEAN OUT, COOL DOWN WATERCRESS SOUP
SERVES
To eat watercress is to really give your insides a thorough scrub and polish. It contains all essential vitamins and is extremely alkalising. Wait!
There’s more. It’s rich in fatty acids, chlorophyll and iodine . . . a boon when you’re detoxing. When, according to Ayurvedic tradition, your Pitta energy is a bit worked up,
which can happen in summer, or when inflammation is rife from digestive stress, the cooling, alkalising properties of this soup will get you back on track. You can serve it hot or cold, but make
sure you include a little saturated fat – via the cream or yoghurt – to ensure you absorb all those minerals and vitamins.
1 tablespoon butter
1 onion, finely chopped
5 cups (1.2 litres) Leftovers Chicken Stock (see here )
1 red potato, diced
2–3 large bunches of watercress, chopped
salt and freshly ground
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