Beetroot Quinoa and Goats cheese burgers (two ways)

As a busy mum of 4 kids I love any meal that can save me time. Meals that can be doubled and used again another night in a different way can save so much time and effort! I aim to make at least 1-2 vegetarian dishes a week because organically & ethically sourced meat is quite costly and I am also aware of its impact on the environment. My kids are never as fond of our vegetarian meals as they are of our meat based meals so I work hard to find recipes that are not only full of nutrition but flavour as well!

This recipe makes 20 burgers so I find these spread quite well across 2 meals (and if I'm lucky there might be some left overs for my lunches!) They reheat really well in the oven and stay nice and crispy so to save time I cook them all up for the first meal and store them in the fridge in an airtight container for up to 5 days. They can also be frozen.

Beetroot Quinoa and Goats Cheese Burgers 
Two Ways

(Makes 20)

Ingredients

4 raw beetroots (400g)

160g oats (milled in blender or thermomix)

1 cup/200g uncooked quinoa or 2 1/2 cups pre-cooked quinoa

1 onion

2 cloves garlic

10g flat leaf parsley basil or dill

4 eggs

150g goats cheese (or feta)

2 Tb olive oil

1tsp salt

1/2 tsp pepper

oil for frying (ghee, coconut or rice bran oil)

Method

Mill oats in blender.  Place in bowl.

Finely chop onion and garlic by hand or if using a thermomix place garlic in 1 sec speed 10. Add onion 5 sec speed 5). Add to the bowl.

Peel beetroot.  Grate using a grater or dice in thermomix 5 seconds speed 7. Add to the bowl.

Finely chop herbs (or thermomix speed 9 for 3 seconds) Add to the bowl.

Add the remaining ingredients to the bowl and stir well until everything is incorporated.

Heat 3-4 Tb oil in a large frying pan and place small handfuls or mixture into the pan and flatten with a spoon or your hand. Fry for 5-7 mins on each side.  Add extra oil as needed.

If you don't use all the burgers they can be reheated in a moderate oven for 15 mins or until heated through. Store in the fridge for up to 5 days or freeze.

Beetroot Burgers with Salad

Ingredients

12-14 burgers

700g-1kg potato (or sweet potato)

olive oil

salt and pepper

Any salad ingredients

(I used lettuce, tomato, avocado, red onion, snow peas, mango)

Aioli (recipe below)

Method

Wash the potato's and cut the chips into wedges or small slices (skin on). Place onto a baking tray and coat with 1-2 Tb olive oil and sprinkle with salt and pepper.

Prepare the salad.

Fry the burgers.

Serve up!

Beet Burgers with the lot

Ingredients

6 beetroot burgers
6 hamburger buns 
2 tomatoes
12 slices cheese
lettuce leaves
pickles
1 quantity caramelised onion (recipe below)
aioli (recipe below)

Method

If reheating the burgers, place in the oven on baking tray covered with baking paper and reheat at 180 degrees for 15 mins. Cut the rolls in half and add the cheese. Place the top on each roll and place them on top of the burgers in the oven for 5 mins so that the cheese is melted and the roll is toasted and warm.

Put your burgers together and Enjoy!

Lime Aioli

(thermomix recipe but can be converted to use in a blender or kitchen aid)

Ingredients

250g oil (I use 125g olive oil and 125g avocado, grape seed or rice bran oil as all olive oil is quite a strong flavour)

1 clove garlic, skin removed

1 tsp Dijon mustard

1 tsp honey

Juice of 1 lime

1 egg

Method

Measure out the oil into a jug.

Mince the garlic in the thermomix speed 9 for 1 second.

Add your butterfly

Add the remaining ingredients except the oil.

Mix 10 seconds speed 4. 

Add the oil slowly over 2 mins with the motor running at speed 4. Alternately with the mc in place (opposite way to normal) you can add all the oil to the top of the thermomix and it will go in slowly. 

You may need to add a splash of water if the aioli is too thick.

This aioli can be stored in a jar in the fridge for 2-3 weeks.

Caramelised Onion

Ingredients

1 onion, thinly sliced

1 Tb butter

salt and pepper

1 Tb coconut sugar

2 Tb balsamic vinegar

Method

Place the butter in a hot pan and add the onions. 

Fry for 5-8 mins until slightly brown and caramelised.

Add salt and pepper. Add the sugar and stir 1 minute.

Add the balsamic vinegar and stir for 1 more minute.

Place in a bowl. 

This can be stored in the fridge for 5 days.

It is also great on pizza!

Berry Bliss Balls

Well yes, you are correct if you noticed it's been over 1 year since i posted!!! A lot has happened in that time including the birth of baby #4! I now have a household of 5 crazy boys (if I include my husband...and yes for those that personally know him he is on the crazy side!) I have been left with little time for creativity and have been through a season of not having the head space for anything additional, which I know is something many mums battle with. After a child free weekend and some mumma TLC I got my creative mojo back and decided it was time to dust off the camera and pick up my photography and blogging again. I must admit it's nice to be back! I'm determined to hit a healthy balance between my two passions: being a present mum & bringing you some healthy kitchen inspiration!

Bliss balls are a great healthy snack to have on hand as a lunchbox filler or a grab and go snack in the freezer.  

My kids love berries and this recipe can be made with either one type of berries or a combination. Our go to flavour at the moment is cherry and raspberry but let's face it you can't go wrong with any combination!

Berry Bliss Balls

makes 20 bliss balls

Ingredients

150g cashew nuts (can also use almonds or macadamia nuts)

(can use left over pulp from nut milk - recipe here)

150g(2cups)desiccated coconut

1 cup berries(combination/single raspberries, blueberries or cherries)

5 Tb maple syrup

zest of 1 lemon

1/3 cup extra desiccated coconut to roll them in

Method

1. Blitz nuts in thermomix 5 seconds speed 9 or in your food processor until like fine breadcrumbs. 

2. Add remaining ingredients 10 seconds speed 5 or until combined. 

3. Roll into balls and roll in the remaining coconut.

4. Store in the freezer

nut butter & chocolate slice

 We really love muesli bars in our house so it pays to have a few recipes up my sleeve for my weekly school bake-up. 

nut butter & chocolate slice

10 medijool dates

4 Tb coconut oil

1 cup nut butter

pinch salt

1 tsp vanilla paste (recipe here)

1 cup puffed millet (or quinoa)

1/2 cup pumpkin seeds

1/2 cup sunflower seeds

Topping

1/4 cup coconut oil

1/4 cup pure maple syrup

1/4 cup cacao

pinch Himalayan salt

1. Place dates and coconut oil into thermomix. Cook 1 minute 100 degrees speed 1

2. Add nut butter, salt and vanilla

3. Blitz 30 seconds speed 9

4. Add seeds and millet. Mix reverse speed 3 for 10 seconds.

5. Scrape down sides and repeat if required.

6. Press into a baking tin 20x 30cm lined with baking paper and place into the fridge to set for 1 hour.

7. Melt the coconut oil for the topping if solid and mix in remaining ingredients. Stir til smooth and combined. 

8. Remove slice from the fridge and add melted topping. Even the topping by tilting the tray in various direction. Place back in the fridge for 1/2 hour or til set.

9. Remove and slice into small pieces. Place into a airtight container and store in the fridge. Lasts 2 weeks (good luck with that!) 

blueberry pancakes

 I have been working a recipe for pancakes that is both gluten free and approved by my whole household and I am very pleased to say that I have finally perfected my goal!

These pancakes are light & fluffy and are full of protein so you'll find you won't eat as many as normal and they will also keep you feeling full a lot longer than the traditional pancakes.

Pancake breakfasts usually occur on a Saturday morning in our household and they are a tradition that brings much joy to me as I know they are creating memories that my children will take with them for the rest of their lives.

Blueberry Pancakes

(serves 4)

80g coconut(desiccated or shredded)

3/4 cup tapioca flour

3 bananas

6 eggs

pinch salt

1 tsp baking powder

1 cup blueberries (frozen is fine)

flaked coconut, fresh blueberries and honey or maple syrup to serve

METHOD

1. Place coconut in thermomix and blitz 30 seconds speed 9.

2. Place remaining ingredients into the thermomix and mix 5 seconds speed 5. Scrape edges and repeat.

3. Heat a large fry pan over medium heat and melt a small amount of ghee or coconut oil before adding each batch of pancakes to prevent sticking.

4. Add batter and place 6-8 blueberries on each pancake. Cook 3-5 mins on each side until bubbles form and they are slightly brown.

5. Serve with flaked coconut, fresh blueberries and honey or maple syrup.

NOTE

If you don't have a thermomix for the first step simply use desiccated coconut as is, mash banana with a fork and mix together remaining ingredients with a whisk or food processor. 

chocolate muesli slice

 I am frequently trying out new recipes for muesli bars as between my husband and kids they are one of the most frequently consumed foods in our household. My middle boy often struggles with textures so I have to take this into consideration when formulating my recipes. This one has proven to be quite successful in our house and I hope it will in yours too!

chocolate muesli slice

1 cup puffed millet

1 cup puffed rice

1/2 cup sunflower seeds

1/2 cup pumpkin seeds

1/2 coconut chips/shredded coconut

1/3 cup coconut oil

1/3 cup rice malt syrup or honey

1/4 cup cacao

2 Tb peanut butter

1 tsp vanilla bean paste (recipe here)

pinch salt

METHOD

1. Place the millet, puffed rice, sunflower & pumpkin seeds & coconut into a large bowl

2. Melt the remaining ingredients in a medium saucepan over low heat until just melted and combined. 

3. Pour wet ingredients over dry ingredients and mix to combine

4. Line a 30x20cm baking tin with baking paper and press mixure into the tin evenly

5. Bake in the oven at 180 degrees for 15 minutes

6. Remove from the oven and place in the fridge to cool and slice when cold. Store in the fridge in an airtight container. Lasts 2 weeks.

raw chocolate

This recipe for raw chocolate doubles as a recipe for healthy ice-magic. It's incredibly versatile & you'll be shocked to see how easy it is! We use it in smoothies, on top of slices & ice cream and set into chocolate molds. I usually have a jar of it made up in the fridge to have on hand at any time. 

This raw chocolate can be used in place or normal chocolate and the benefit is that it's dairy free and nutrient rich. The biggest thing to remember when using it is that it sets at cold temperatures (in the fridge or freezer) and melts at room temperature or when heated. Therefore it mimics the effect of the beloved childhood favorite ice-magic but is much healthier! 

Remember when melting it, do so gently at a low temperature as it can be ruined if melted at a high heat.

Raw Ice-Magic Chocolate

1/2 cup cacao

1/2 cup pure maple syrup

1/2 cup coconut oil

pinch Himalayan salt

Melt the coconut oil if solid over a low heat. Add remaining ingredients and stir til combined. Use as required and store excess in a jar in the fridge.  Bring to room temperature or melt on low heat for 10 seconds in the microwave. Be creative & enjoy!!!

pistachio, hazelnut & macadamia dukkah

There are so many fantastic uses for dukkah including:

* served with sourdough bread (recipe here) & olive oil

* as a coating on lamb or chicken - then bake in oven

* sprinkled onto pizza dough with olive oil (recipe here) - then baked in oven

* as a topping on soup

* in a dip (recipe here)

* with roast cauliflower (recipe here)

pistachio, hazelnut & macadamia dukkah

1/2 cup pistachio nuts

1/2 cup roasted hazelnuts 

1/2 cup macadamia nuts

1/2 cup sesame seeds

1/2 Tbsp ground cumin

1/2 Tbsp ground coriander

1/2 tsp nutmeg

1 tsp sea salt

1/4 tsp ground pepper

THERMOMIX METHOD
Rub hazelnuts between a clean tea towel to remove as much skin as possible (as skin is bitter).

Place all ingredients into thermomix and dry roast 8 min/varoma/speed 1. Remove lid and cool.

Once cooled, press briefly 2-4 times/1 second/lid closed/turbo or until desired consistency is reached.

Store in an airtight container in the fridge.

CONVENTIONAL METHOD

Rub hazelnuts between a clean tea towel to remove as much skin as possible (as skin is bitter).

Add all ingredients to large frying pan and cook, stirring for 2-3 minutes until fragrant and golden.

Place all ingredients into a food processor, spice/coffee grinder and process until resembles fine crumbs. Alternately use a mortar and pestle.

Store in an airtight container in the fridge.