Demonstration at Nundah Village Family Practice

Back by popular demand, Live Chef will be back in the seminar room demonstrating 10 healthy, hearty, Winter, plant-based recipes.
To top it all off, the recipes are easy to prepare and taste amazing. You get to be the judge of that when you sample the food at the end of the program. Book early…places are filling fast!!

Date: Wednesday 12th July from 6:00pm – 8:30pm nvfplogo
Place: Nunday Village Family Practice, 1270 Sandgate Road, Nundah
Bookings: reception@nvfp.com.au or Phone: 07 3266 6622

Demonstration at Yoga In Daily Life Brisbane

Come and join us for a Winter afternoon learning to prepare 10 nutritious, tasty, healthy, plant-based recipes. Program includes recipe presentation folder, opportunity for sharing information and sampling of dishes afterward.

Date: Sunday 30th July
Time: 2:00pm – 4:30pm
Place: Yoga In Daily Life, 46 Doggett Street, Newstead
For bookings and more information: www.brisbane.yogaindailylife.org.au
Phone: 07 3252 2550

Tabbouleh with Quinoa and Pomegranate

Prep Time15 mins
Cook Time30 mins
Total Time1 hr 30 mins
Course: Salad
Cuisine: Mediterranean
Servings: 4

Ingredients

  • 0.5 cup tri-coloured quinoa rinsed and drained
  • 2 tbsp olive oil
  • 1 red onion diced
  • Zest of half a lemon
  • 0.5 cup pistachio kernels
  • 0.5 cup currants soaked in boiling water for 10 minutes and drained
  • 2 tbsp lemon juice
  • 3 tbsp pomegranate molasses
  • 2 cups fresh parsley chopped
  • 0.5 cup fresh mint chopped
  • 2 small tomatoes diced
  • 0.5 cup fresh pomegranate seeds
  • salt to taste

Instructions

  • Boil 1 cup water and add quinoa. Cover and cook on low heat for 10 minutes or until water is absorbed.
  • Remove from heat and leave covered for a further 10 minutes.
  • Saute onion in olive oil. Add pistachio kernels and continue to cook until nuts start to brown.
  • Add currants, lemon zest, lemon juice and pomegranate molasses. Cook until liquid reduces. Remove from heat and cool.
  • Mix in a bowl, parsley with tomatoes and mint.
  • Add cooled quinoa and onion mix to salad and stir well. Fold through fresh pomegranate.
  • Serve with falafel and hummus.

Notes

If fresh pomegranate is unavailable, I do not recommend the freeze dried type. Try putting some cranberries or goji berries in place of the pomegranate, although they are not as good.

“Connect” Cooking Demonstration Capalaba

Come and join us at our next demonstration. The topic is Healthy Entertaining.
Dr Jenny Ludwig will be my assistant and available to answer relevant questions on the evening.

Date: Sunday 19th March 2017
Time: 4.00pm – 7.00pm
Place: Lifestyle Community Centre, 450 Mt. Cotton Road, Capalaba (adjacent to SDA Church)
Cost: $50.00 per head
Bookings: capalabachip@gmail.com
Phone: Jenny 0418 864 992

Nutmeat Pies

Prep Time45 mins
Cook Time40 mins
Total Time1 hr 25 mins
Course: Snack
Servings: 12

Ingredients

  • 1 onion diced
  • 3 cloves garlic chopped
  • 2 tbsp olive oil
  • 4 tbsp gravy powder
  • 3 cups water room temperature
  • 1 tin Nutmeat diced
  • 1 cup textured vegetable protein (TVP)
  • 2 tbsp tomato paste
  • 1 cup diced frozen vegatables (peas, carrots,corn) defrosted
  • 1 pkt shortcrust pastry
  • 1 pkt puff pastry

Instructions

FILLING

  • Soak TVP in bowl, well covered with hot water, until soft (at least 15 minutes), rinse under cold water and drain.
  • Saute onion and garlic in saucepan with olive oil until lightly cooked.
  • Mix gravy powder in water until dissolved.
  • Add gravy mix to saucepan and whisk until mixture starts to thicken.
  • Combine Nutmeat, TVP, tomato paste and vegetables into saucepan and mix well.
  • Simmer on low heat for 10 minutes, then remove.

FINISHING

  • Preheat oven to 220C
  • Lightly oil the pie tins of your choice.
  • Cut shortcrust pastry into rounds larger than the base of the pie dish allowing pastry to go up the sides.
  • Press mixture into pie tins and fill mixture ¾ of the way up the tin.
  • Top with round of puff pastry and pinch around sides.
  • Brush pie top with water, place hole in centre to allow steam to escape.
  • Bake in oven for 30-40 minutes and remove when golden (after 15 minutes rotate pies from top to bottom).
  • Remove from tins and serve immediately with tomato relish or tomato sauce.

Notes

Demonstration at Nundah Village Family Practice

Learn how to cook simple, healthy, tasty food at our demonstration at Nundah. nvfplogoHere ten delicious, healthy, summer recipes will be demonstrated, with samples for tasting available, along with a “Live Chef” gift. This will be held at Nundah Village Family Practice, 1270 Sandgate Road, Nundah on Wednesday 30th November 2016 from 6.30-9.00 pm. The cost is $75.00 per head.
Bookings and Enquiries