(4 serves/prepping time: 45min / cooking time: 30 min)
- 4 sheets of nori (seaweed)
- 1 cup of cooked brown quinoa rice
- 1 cup of mixed vegetables of your choice, such as spinach, lettuce, cucumber, and carrots which can be dried on a paper towel, or simply buy a salad packet and wash and dry!
- 1 cup of your favourite protein such as eggs, meat, fish, or tofu, or use left-over steak or roast chicken can save your prep time!
Lemon Myrtle Miso Sauce
- 1 small piece or knob of fresh ginger
- 1-2 cloves of garlic
- ¼ small-sized pear peeled
- ½~1 tbsp of white miso paste (GMO-free soybeans miso without barley)
- 1 tbsp of local honey (option – if allergic, choose coconut sugar)
- 1 tbsp of tahini paste (option – if allergic, choose cold pressed extra virgin olive oil)
- ¼ ~ ½ of fresh lemon/lime juice
- 2 tbsp of filtered water if possible if not boiled and cool it down
- 1 heaped tsp of ground lemon myrtle powder
- Wash rice and cook it
- Prepare vegetables (wash veggies and cut them in finely or simply use a salad pack, and dry them properly)
- Prepare your protein (cut left-over meat in small sizes, make an omelette, fry tofu, or use tinned foods – it is up to you, but suggest not to make it saucy)
- Place the Nori sheet on a flat surface and use a scissor to cut halfway but not all the way. Imagine the Nori sheet has 4 squares and each square you fill with rice, veggies, and protein.
- Start folding nori sheets to make nori wrap and secure them with bee wax wrap or cling wrap to maintain the shape, and leave it in the fridge while you are making your sauce
- Use a mortar and pestle or blender, start with garlic, ginger, and pear to be crushed, or mixed well then add other wet ingredients and finish with ground lemon myrtle powder to mix well.
- You can cut Nori wrap in half or just like that on the plate after removing the cover, garnish with sauce and voila!
(2 serves/prepping time: 20min)
Ingredients (for 2 servings so please divide in 2 in each jar)
- 4 tsp of dried chia seeds (e.g., 2 tsp in each jar)
- ½ cup of non-dairy milk or coconut water (¼ cup in each jar, I recommend coconut milk)
- 2 heaped tbsp of hydrolysed collagen powder (1tbsp in each jar)
- 1 cup of blueberries (fresh or frozen)
- ½ cup of raspberries (fresh or frozen)
- 6 tbsp of coconut yoghurt (I used Cocobella mixed berry)
- 2 tsp of dried chia seeds into a mason jar with ¼ cup of choice of your liquids (nut milk or coconut water) and leave it in the fridge overnight
- Mix coconut yoghurt and collagen powder in a small bowl and set it aside
- Place berries on the top of the chia pudding to cover the pudding
- Pour coconut yoghurt mix over berries
- Garnish with berries on top of the whole pudding
- Keep it in the fridge until ready to eat or you can eat it straight away!
(9 serves/prepping time: 15min / cooking time: 30 min)
- 125g of gluten-free flour
- 1/4 cup of soaked and blended dates (50g)
- 1/4 tsp of salt
- 1/2~1 tsp of ground lemon myrtle powder
- ½ cup of coconut oil/butter
- Preheat the oven to 150°C
- Sift the flour and add it to a mixing bowl, add salt and lemon myrtle powder and mix
- Add the coconut oil, and mix it into a cookie dough
- Form a cookie dough that is quite fragile, shape it into a ball and then gently flatten it out with you hand or a spoon before placing each one on the baking tray
- Bake in the oven for 20-25 minutes until lightly golden on top.
- Remove from the oven and let them cool. They will firm up after cooling down. Place in a jar or other storage container.
Corinne’s FREE Cookbook
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