Broccoli Salad

250g broccoli florets

1 red capsicum

1 apple

30g pine nuts

25g olive oil

15g white balsamic vinegar

1 teaspoon honey  

1 ½ teaspoons dijon mustard

½ teaspoon black pepper

Blitz broccoli, capsicum and apple in a blender or Thermomix.

Mix pine nuts, oil, vinegar, honey, mustard and pepper to make a dressing.

Combine vegetables with dressing and serve.

Enjoy as is or as a side to grilled chicken, fish etc...

HUGE thanks to our market customers Jacqui and Luke Hibberd for this recipe. Luke is a personal trainer and runs a company called Believe and Achieve Health & Fitness.

web: http://www.believeandachieve.com.au

email: This email address is being protected from spambots. You need JavaScript enabled to view it.

mob: 0424 567 496

facebook: Believe & Achieve Health and Fitness  

Lettuce, Pumpkin and Beetroot Salad

INGREDIENTS

350g Pumpkin, peeled and cut into 2cm cubes

3 tablespoons olive oil

2 baby beetroots, scrubbed

Cos lettuce

1 teaspoon seeded mustard

1 teaspoon honey

1 tablespoon balsamic vinegar

1 tablespoon olive oil

DIRECTIONS

  1. Preheat oven to 180C. 2. Combine pumpkin and oil in a bow, season with salt and pepper. Place on a baking paper lined tray an cook in oven for 25-30 minutes (until soft and golden). 3. Steam whole beetroots until tender, cut into quarters. 4. Rinse lettuce and tear off leaves. 5. Place dressing ingredients into a jar and shake to combine. 6. Arrange lettuce, then pumpkin and beetroot on a platter and drizzle with dressing.

I like to add fetta and pine nuts to this salad too.

IMG 0716

Quinoa with eggplant
Ingredients:
Sun-dried tomatoes:
1 c sun-dried tomatoes
1 c boiling water
Quinoa:
1 c dried quinoa
1 c water
1/2 t salt
Eggplant:
3/4 c olive oil
2 t  salt
1/2 t black pepper
1 eggplant, cut into 1/2" slices
Extra ingredients for final dish:
2 T olive oil
1/2 c finely chopped red onion
2 T minced garlic
1/3 c toasted pine nuts
1 T finely chopped fresh rosemary
Method:
Sun-dried tomatoes:
Soak tomatoes in the cup of boiling water for 40 minutes.
Once done, reserve water for cooking the quinoa.
Once cool enough to handle, dice the sun-dried tomatoes and set aside for final dish.
Quinoa:
Bring reserved tomato water, extra cup of water, salt and quinoa to a boil.
Cover pot and cook for 20 minutes.
Once this is done you should be ready to start the final dish.
Eggplant:
Combine salt, pepper and olive oil.
Brush eggplant on both sides with olive oil mixture.
Place in frypan and cook about 6 minutes per side. Watch carefully so eggplant doesn't burn.
Once cool enough to handle, cut into large cubes/chunks.
Finishing the dishquinoa2:
Heat olive oil over medium high heat.
Add the red onion, garlic and sun-dried tomatoes.
Cook about 3 minutes until fragrant and onions have softened a bit.
Stir in the pine nuts, rosemary and quinoa. Mix well to combine.
Gently stir in the eggplant chunks and serve.

                 Spiced Baked Apples

Melted butter for brushing 

1 tablespoon apricot jam

4 apples 

¼ teaspoon ground cinnamon

3 tablespoons raw sugar

¼ teaspoon ground cardamom

3 tablespoons chopped dried figs 

30g unsalted butter, chopped

3 tablespoons chopped dried apricots 

3 tablespoons slivered almonds 

Whipped cream, custard, ice cream to serve (optional)

 

Preheat oven to 180C (350F). Brush a square deep baking tray with melted butter. Peel the apples and remove the cores. Gently roll each apple in the sugar. In a bowl mix together the figs, apricots, almonds, jam and spices. Fill each apple with some of the fruit mixture. Place the apples in the baking dish and dot with pieces of butter.

Bake for 35-40 minutes or until apples are tender. Serve warm with whipped cream, custard or ice-cream. Spiced baked apples are best prepared and baked just before serving.

 

This yummy in-season recipe from the “Farmers Market Family Cookbook” is available at Nadja’s Garden stall ... $17.95 for members...

 

apple

Simple Banana Green Smoothie

  • 2 whole bananas
  • 2 cups fresh baby spinach (or other leafy green)
  • 1/2 cup water

Calories: 252 | Fat: 0.8g (grams) | Protein: 5g | Carbs: 65.2g | Calcium: 10% | Vitamin A: 84% | Vitamin C: 80%

 

Banana-Nut Smoothie

  • 1 banana
  • 2 tbs natural creamy peanut butter
  • ½ cup blueberries or
  • 3-4 strawberries
  • 2 cups fresh baby spinach (or other leafy green)
  • ½ cup water
  • (OPTIONAL) 1 scoop protein powder*

Calories: 384 | Fat: 17.6g (grams) | Protein: 11g | Carbs: 52g | Calcium: 11% | Vitamin A: 83% | Vitamin C: 72% | * Protein powder adds additional calories and grams of protein.

 

Banana-Strawberry Smoothie

  • 1 banana
  • 1 cup whole strawberries
  • 2 cups fresh baby spinach (or other leafy green)
  • 1 small vine tomato
  • 1/2 – 1 cup water

Calories: 205 | Fat: 1g (gram) | Protein: 6g | Carbs: 51.5g | Calcium: 13% | Vitamin A: 98% | Vitamin C: 249%

 

Banana-Coconut Smoothie

  • 1 banana water and meat from 1 young coconut (or can of coconut water)
  • 2 cups fresh baby spinach (or other leafy green)
  • 1-2 slices of fresh pineapple

Calories: 345 | Fat: 3.6g (grams) | Protein: 6.3g | Carbs: 81.7g | Calcium: 29% | Vitamin A: 84% | Vitamin C: 154%

From: http://www.incrediblesmoothies.com/green-smoothie-recipes/

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Our co-op provides customers with certified organic, seasonal produce with limited packaging. There is no mark up on the bulk order so customers are accessing reasonably priced certified organic produce.