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Foodie Friday: Tropical macadamia bark

Foodie Friday

This recipe was developed by Jacqueline Alwill @brownpapernutrition for Naked Foods.

Tropical Macadamia Bark

What tastes like white chocolate and pina colada, but packed with nutritional goodness? This Tropical Macadamia Bark! Have a piece between meals and the healthy fats will help keep your hunger at bay – plus the natural sweetness of the dried fruits will satisfy those sweet cravings!

Prep time: 5 minutes | Freezing time: 2-3 hours | Serves: 10-12

Gluten Free, Dairy Free, Refined Sugar Free & Vegan

Ingredients 

  • 2/3 cup (100g) coconut oil
  • 3/4 cup (112g) raw macadamias
  • 1 tbsp vanilla extract
  • 2 tbsp maple syrup or honey
  • 4 thin slices (35g) dried pineapple pieces
  • 4 thin slices (22g) dried apple pieces
  • 2 thin slices (15g) dried mango slices
  • 2 tbsp (26g) pistachios, roughly chopped
  • 2 tbsp (20g) dried raspberries
  • 2 tbsp (20g) dried strawberries

Method

  1. Melt coconut oil on low heat.
  2. Place coconut oil, macadamias, honey, and maple or honey in a high-speed food processor or blender and blitz until smooth.
  3. Line baking tray with greaseproof paper, pour macadamia mix over the tray and spread evenly.
  4. Drop pineapple, apple, mango, pistachios, raspberries and strawberries around the tray.
  5. Place in freezer to set for 2-3 hours.
  6. Slice and serve from freezer.

We used a 24x 30cm baking tray to make this one, however you can use any baking tray or tin you have at home that is around this size.

Naked Foods is Australia’s destination for sustainable, organic, bulk wholefoods with a focus on sustainability, health, wellbeing and zero waste shopping. Shop online or in-store the first Monday of every month to receive 20% off storewide. That’s this coming Monday ? #thankuslater

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Foodie Friday: Pineapple quinoa fried rice

This pineapple quinoa fried rice is a healthy take on a classic. Thanks to Australian Pineapples for this week’s recipe.

Serves 2 | Preparation time: 10 minutes | Cooking time: 15 minutes

Ingredients

  • 2 tablespoon olive oil
  • 2 eggs
  • 6 large green prawns, peeled
  • 1 cup pineapple chunks
  • 1 carrot, julienned
  • 2 sprigs spring onion
  • 2 tablespoons tamari
  • 1 tablespoon fish sauce
  • ¼ cup cashews
  • 2 cups cooked and cooled quinoa (see note below)
  • 1 cup cooked and cooled brown rice (see note below)
  • 2 teaspoons sesame seeds
  • 2 tablespoons fresh coriander, chopped roughly
  • Red long chilli, sliced finely, to serve

Tip: Use leftover rice that has been refrigerated, or for a speedy version look for pre-cooked quinoa and rice pouches. Freshly cooked, hot rice will make a too-sticky, glue-like texture in your fried rice.

Method

Heat 1 tablespoon oil in a large frying pan or wok over medium heat. Crack in the egg and scramble. Transfer the cooked egg out onto a plate.

Wipe the pan clean, return to medium-high heat and add 1 tablespoon oil. Add the prawns and cook for 1-2 minutes on each side or until they’ve turned opaque and light pink. Transfer to the plate.

Return the pan to the heat and add the pineapple. Cook for 2-3 minutes, stirring, until the pineapple begins to caramelise a little.

Reduce heat to medium, add carrot, spring onion, tamari and fish sauce, stir quickly.

Add quinoa and rice and stir-fry until they are mixed in well and warmed through, about 3 minutes.

Return the egg and prawns to the mix and sprinkle the lot with sesame seeds, fresh coriander and chilli to serve.

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Foodie Friday: Mixed fruit smoothie bowl with chia seeds

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Feeling a little… well, indulged lately? You’re not the only one. Get back into the swing of things for 2017 with some wholesome, colourful eating at home. Gorgeous, healthy, Instagram-worthy bowls of jewel-like summer fruits and of-the-minute super foods aren’t just to be found in your nearest hipster café. It’s easier than ever to whip up your own delicious smoothie bowl at home.

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What’s a smoothie bowl, you ask, perhaps a little sceptically? Yes, it’s one of the latest food fads flooding the internet. But while it may be trendy, it’s also both delicious and practical. Simply put, it’s an extra-thick smoothie designed to be eaten with a spoon rather than a straw. Instead of wasting all that wonderful leftover fruit from your Christmas and summer entertaining, pop it all (first peeled, chopped and cleaned) into ziplock bags and into the freezer before it begins to spoil and you’ll always have the ingredients for a tasty smoothie bowl on hand.

Take your frozen strawberries, mangoes, pineapple, blueberries, blackberries, kiwifruit, banana or raspberries and add them into a blender with your preferred liquid, be it coconut water, juice, yoghurt, milk or almond milk. Blend until creamy and fully incorporated but still thick.

Pour it into a bowl and top with the all-important crunch factor: nuts (sliced almonds, chopped walnuts), seeds (chia seeds, hemp seeds), dried fruit (goji berries, shredded coconut, cocoa nibs), fresh fruit (raspberries, bananas, kiwifruit, strawberries, blueberries) or cereal (puffed rice, granola). The result is a breakfast worth looking forward to, a quick pick-me-up, a nutrient-dense pre-workout snack or even a light dessert.

As for our styling tip, don’t even bother with fancy servingware: the spectacular natural features and colours of the fruits, nuts and seeds create a show all on their own.

Prep time: 5 minutes

Serves 1

Ingredients

  • 1/2 cup (125 ml) almond milk
  • 1/2 cup (125 g) Greek-style yoghurt
  • 1/2 cup (125 ml) coconut milk
  • 1 very ripe banana, peeled and frozen
  • 1/2 cup (60 g) frozen mixed berries
  • 1 Tbsp honey, plus more to taste
  • 1 plum, pitted and sliced
  • 1/4 cup (30 g) fresh blueberries
  • 2 Tbsp pomegranate seeds
  • 1 Tbsp chia seeds

smoothie-bowls

Method

In a blender, combine the almond milk, yoghurt, coconut milk, banana, berries and honey until the mixture forms a smooth puree. Taste and add more honey if desired.

Pour the mixture into a bowl. Arrange the plum, blueberries and pomegranate seeds on top. Sprinkle with the chia seeds and serve immediately. 

Love this idea? Head to williams-sonoma.com.au for all the best entertaining inspiration this summer.

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Foodie Friday: Spicy pork tacos with pineapple salsa

foodie friday logo

This recipe was created by Australian Pineapples ambassador Martyna Angell.

Makes 8 Tacos | Prep time: 10 minutes | Cooking time: 25 minutes

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Ingredients

  • 350g pork fillet
  • 2 teaspoons olive oil
  • 1 tablespoon peri peri spice mix
  • ½ pineapple
  • ¼ small red onion
  • Small handful freshly chopped coriander
  • ½ long red chilli
  • 2 teaspoons apple cider vinegar
  • ¼ teaspoon sea salt or to taste
  • Pinch freshly ground black pepper
  • 1 small avocado
  • 1 lime
  • 8 mini tortillas

Method

Preheat oven to 180C.

Drizzle the pork with olive oil and sprinkle with peri peri spice mix, rubbing it well into the meat. You can cut the fillet in half to allow it to fit into the pan.

Heat a large frying pan over medium to high heat and sear the pork for 5-6 minutes on each side, turning regularly.

When the meat is cooked, allow to rest wrapped in aluminium foil for 5 minutes.

Peel, core and finely dice the pineapple. Peel and finely slice the onion. Cut the chilli in half, remove seeds and finely dice the flesh. Finely chop the coriander. Combine the pineapple, onion, chilli and coriander in a bowl and season with apple cider vinegar, salt and pepper.

Scoop avocado flesh into a small bowl and drizzle with juice from half a lime. Cut remaining lime into wedges and reserve for serving.

Heat tortillas wrapped in aluminium foil in the oven for 10 minutes.

Once the pork has rested, slice into 5mm-thin slices.

To serve, top each tortilla with a spoonful of avocado, 4-5 slices of pork and a generous topping of pineapple salsa.

Serve lime wedges on the side.

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Foodie Friday: No-bake banoffee pie

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Banoffee pie is a household favourite and this no-bake recipe from Australian Bananas, makes it a quick and easy treat. Serves 8. 

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Ingredients

  • 23 cm diameter spring form cake tin
  • 1 x 250 gm packet of Granita or Marie Biscuits
  • 125 gm butter, melted
  • 1 x 495 gm tin sweetened condensed milk
  • 50 gm or 2 ½ tablespoons of butter, cubed
  • 3 tablespoons or 60 gm golden syrup
  • 4-5 firm bananas
  • 400 ml cream, whipped
  • 50 gm dark chocolate, grated

Method

  1. Crush the biscuits in a food processor until you have fine crumbs then and add the melted butter. Process again to combine. The crumbs should stick together when squeezed.
  2. Press into the spring form cake tin halfway up the sides. Refrigerate while you make the filling.
  3. Place the cubed butter and the golden syrup into a saucepan and heat, stirring until melted.
  4. Add the tin of condensed milk and stir on medium heat for approximately 5-8 minutes until the mixture bubbles, thickens and starts to change colour.
  5. Remove from the heat and cool for a couple of minutes before pouring into the chilled crumb crust.
  6. Refrigerate until cold and firm. The pie can be made up to this point and finished when you are ready.
  7. Slice three bananas and mix them with the whipped cream.
  8. Pour into the tart shell on top of the chilled caramel and smooth down to a nice flat surface.
  9. Sprinkle chocolate shavings onto the top of the tart and then decorate with the final sliced banana.

Tips

  • If making ahead of time, toss the bananas in a small amount of lemon juice.
  • This pie is very rich and you only need a small slice!

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Interiors Addict

What Megan Morton wants for Christmas…

Everyone’s favourite stylist and craft queen, Megan Morton, LOVES Christmas and is heading to NYC with her family to celebrate this year. Here’s what’s on her wishlist…

1. Felted oranges, $14 from Asylum Seekers’ Resource Centre

asrc felt oranges

“All proceeds from the oranges (and the other beautiful felted fruits!) go to the Asylum Seekers’ Resource Centre and make wonderful newborn gifts or fabulously exciting gift toppers!”

2. Vetiver scented drawer liners, $65, from Hermes

Continue reading “What Megan Morton wants for Christmas…”