Meal ideas can sometimes be difficult if you’re feeling uninspired, so it's nice to have a variety of recipes at hand to whip up something delicious and nutritious for the whole family.
The purpose of these recipes is to give you some inspiration for the week ahead. We’ve suggested meal ideas based on our produce selection and they can all be enjoyed on their own, or with any protein that suits your appetite. Enjoy!
Vibrant Summer Juice
This colourful and refreshing fruit pick-me-up is the perfect addition to your morning routine, or to accompany your afternoon snack and it is packed with Vitamin C!
You will need:
½ cup (120 ml) water
2 Large oranges, peeled
1 medium (60 g) apple, seeded
1 (135 g) carrot
1 cup (130 g) ice cubes
Place the fruits in your juicer and juice them, then add your water and ice cubes! You could even add a slice of orange as a garnish.
Garlic Parmesan Baked Eggplant
Eggplant is in season and can be used in a variety of ways! Did you know that the high fibre content in eggplants, which is a crucial element to maintaining a balanced diet, is a great way to improve your gastrointestinal health?
This easy to make recipe can be served as an appetizer, side dish or used in main dishes. It also has the added benefit of being baked, instead of fried!
1 large eggplant
6 tablespoons unsalted butter melted
1 cup breadcrumbs
1/4 cup shredded Parmesan cheese
1/4 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
Start by preparing the eggplant: wash the eggplant and trim off the green end. You can peel the skin if you like. Next, slice eggplant into disks. Place all disks in a colander or cooling rack and then set over a baking sheet, sprinkle with salt and let sit for at least 30 minutes
Next, melt butter in a bowl. Mix breadcrumbs, spices and Parmesan cheese in another bowl.
Dip each eggplant disk into butter first, then breading mixture. Place on aluminium foil or baking paper.
Bake at 200 degrees for 15 minutes, then flip each disk and baked for 7 more minutes. The eggplant should be golden brown and the breading crispy.
Best Peach Cobbler
Peaches are so versatile, tasting great in salads, mains, desserts and on their own as a snack! This recipe is made with fresh peaches, sugar, and a topping that bakes like slightly underbaked cookie dough, with crunchy sugar on top!
5–6 large fresh yellow peaches, sliced
1/4 cup sugar
1/2 cup salted butter, melted
3/4 cup sugar
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
a pinch of salt
1/4 cup turbinado sugar (optional, but really nice)
whipped cream or vanilla ice cream for serving
Preheat the oven to 180 degrees. Smear the bottom of a pan with a little bit of butter. Add peaches and sugar, and mix directly in the pan.
Mix the butter, sugar, vanilla, flour, baking powder, and salt until a cookie-dough-like batter forms.
Place scoops of the mixture over the top of the peaches. Spread with a spoon or with your fingers then bake for 30 minutes. At this point it should be juicy and bubbly around the sides.
Sprinkle the top with sugar. Bake another 10 minutes and then finish with a few minutes under the grill for a few minutes to get it golden brown and slightly crunchy on top.
To get a thick saucy peach base, let it stand for 20-30 minutes before serving with your favourite icecream!
San Choy Bow
There's nothing better than fresh, crispy iceburg lettuce, and our favourite way to eat it is in this San Choy Bow recipe! Add your favourite protein to make it your own!
- 1/4 red onion diced finely
- 1 Tbsp ginger finely chopped
- 150g of protein of choice (tofu or beef or chicken mince)
- 1 carrot julienned
- 1 spring onion chopped
- 4 baby corns chopped
- 1/4 cup water chestnuts roughly chopped
- 1 Tbsp mint chopped
- 1 Tbsp peanut oil
- 1 tsp sesame oil
- 1 tsp Tamari
- 1/2 tsp chilli flakes
- 1 tsp fresh lemon juice
- 1 Tbsp kecap manis
- 1/4 cup bean shoots
- 3 cups of iceberg lettuce
- 2 large onions
- 2 teaspoon chopped ginger
- 1.5 teaspoon chopped garlic
- 3 tablespoon desiccated coconut
- 2 tablespoon peanuts
- 1 tablespoon white sesame seeds
- 1 tablespoon coriander seeds
- 2 tablespoon oil
- 1 teaspoon seedless tamarind
- ½ to 2/3 cup water for grinding
- 2 tablespoon oil
- ½ teaspoon mustard seeds
- 7 to 8 fenugreek seeds
- 7 to 8 curry leaves
- 1 small to medium tomato
- 4 to 5 medium sized capsicum - about 2 cups sliced capsicum
- 1/8 teaspoon turmeric powder
- 1 teaspoon red chili powder
- ½ teaspoon Garam Masala Powder
- 1 to 1.25 cups water
- salt as required
- 1 to 2 tablespoon chopped coriander leaves for garnish optional
- Rinse and slice the capsicums. Make medium width slices. Not too thin or thick. Remove the seeds also.
- Chop the onions, ginger and garlic & tomatoes.
- In a pan, heat 2 tbsp oil. Add 2 tbsp peanuts, 1 tbsp sesame seeds, 1 tbsp coriander seeds.
- On a low flame saute these nuts & seeds for 3 to 4 minutes.
- Then add 1.5 tsp chopped ginger and 1 tsp chopped garlic. Saute for a minute.
- Then add 1.25 cups chopped onions. Stir very well.
- Saute the onions till they turn translucent or a light brown. Add a pinch of salt, so that the onions cook faster.
- Next add 3 tbsp desiccated coconut. Stir again very well.
- On a low flame, continue to stir and saute for 7 to 8 minutes, till the coconut turns golden. The whole mixture should turn light golden or golden.
- Let this roasted mixture become warm or cool down completely. Then add the mixture in a grinder jar. Also add 1 tsp tightly packed seedless tamarind.
- Grind to a smooth paste with 1/2 to 2/3 cup water. Keep this masala paste aside.
- Wipe the pan in which we sauteed the nuts & seeds and add 2 tbsp oil. Heat the oil and then add 1/2 tsp mustard seeds.
- When the mustard seeds crackle, add 7 to 8 fenugreek seeds & 7 to 8 curry leaves. Saute for a minute.
- Then add 1/3 cup tightly packed chopped tomatoes.
- Sprinkle a pinch of salt for the tomatoes to cook faster.
- Stir and saute the tomatoes till they soften and become pulpy.
- Now add the sliced capsicums/green bell peppers.
- On a medium flame, stir and saute the bell peppers for about 3 to 4 minutes.
- Lower the flame and add the ground nuts and seeds paste.
- Add 1/8 tsp turmeric powder or 2 to 3 pinches and 1 tsp red chili powder. Stir very well.
- Saute for about 2 minutes on a low flame. Do stir as the paste can stick to the pan.
- Add 1 to 1.25 cups water. Stir very well.
- Add 1 tsp powdered jaggery and salt as per taste. Then add 1/2 tsp garam masala powder.
- Stir and simmer the curry on a low to medium flame for about 15 minutes or till the capsicum slices are cooked. You can keep the capsicum slightly crunchy if you want.
- When you see oil specks on top, the capsicum gravy is done. Do stir at intervals when the gravy is getting simmered.
- Serve capsicum masala curry hot with chapatis, parathas or rice. If you want you can garnish the capsicum masala curry with some coriander leaves.
- 6 small potatoes
- 2 leeks (stem only), sliced
- 1/3 to 1/2 cup sliced red onion
- 1/3 cup to 1/2 cup olive oil or refined avocado oil
- 1 tbsp balsamic vinegar
- 1 large garlic clove (1/2 to 1 tsp minced)
- 1/2 tsp salt and ground pepper each (divided)
- 2 cups or more leafy greens (spinach, kale, etc).
- lemon to garnish (sliced and juice)
- herbs to garnish – Fresh parsley, thyme, or oregano.
Preheat oven to 220 degrees and wash your vegetables.
Cut off green tops of leeks. Next trim the root off the leeks, slice stalks in half and rinse well under running water. Cut leeks into 2cm lengths (or less). Place into bowl of water to help remove sediment.
While the leeks are sitting, slice your potatoes into quarters. Then peel and slice your red onion into thin strips.
Remove leeks from water and place all vegetables into a clean mixing bowl.
Add 1 minced garlic clove, 1/3 to 1/2 cup olive oil, 1 tbsp balsamic vinegar, 1/4 tsp sea salt, 1/4 tsp or more black pepper, and a squeeze of lemon.
Toss all together until all the vegetables are evenly coated.
Lay out all the vegetables on a sheet pan. Spread them out evenly.
Roast in the oven for 30- 35 minutes. Turn/flip potatoes half way through roasting.
Remove from oven, set aside.
Place your greens (spinach, etc) In a small microwave bowl with a tsp broth or water. Microwave for 30 seconds until greens are softened/steamed.
Place your leek, potatoes, and onion in a large bowl with the remaining oil/seasoning from the pan.
Add your steamed greens and toss all together.
Add another 1/4 tsp salt/pepper on top to season. Fresh lemon juice and parsley to garnish.
Serve immediately or store in air tight container and place in fridge if not serving right away.
- 3 to 4 very ripe medium bananas
- 1/4 cup oil, or softened margarine
- 1 cup organic granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- Optional: 1 cup chopped walnuts
Preheat the oven to 180 degrees and prepare a 12-cup muffin tin either with liners or by lightly spraying it with nonstick spray. In a large bowl, mash 3 bananas with a fork until soft.
Add the oil or margarine and sugar. Mix until creamy.
In a separate bowl, combine the flour, salt, and baking soda until well mixed. Add the flour mixture to the banana mixture, stirring gently just to combine. Don't overmix. The batter will be thick. If the batter is too dry and not malleable, mash the remaining banana and mix it in.
If using walnuts, gently fold them in. Alternatively, you can sprinkle them on top of each individual muffin before baking.
Carefully spoon the batter into the muffin tins, filling each well about 2/3 full. If desired, sprinkle the organic sugar on top just before baking.
Bake the muffins for about 25 minutes, or until a toothpick comes out clean when inserted in the center of a muffin. Let cool for a few minutes and enjoy while still warm. Cool entirely for longer storage. Enjoy!