Carrot, parsnip and parmesan latkes

This recipe creates a simple breakfast or snack that can be enjoyed throughout the day. Keeping the recipe simple lets the key ingredients shine and their fresh flavour come through. This recipe makes approximately six latkes.

Ingredients:

• 100g parsnips

• 100g carrots

• 1 teaspoon salt

• 75g parmesan, freshly grated

• 1 egg

• Cracked black pepper

• Neutral oil

• 1 tablespoon chopped soft herbs (this works great with dill or mint)

• Optionally, a fried egg to serve.

Method:

1. Grate parsnips and carrots on the coarse side of your grater (or food processor), then scoop the ingredients into a muslin cloth or clean tea towel, sprinkle with salt and allow to sit over the sink in a colander for 10 minutes. After this time, wring the water out of the vegetables by twisting the top of the cloth opposite to the bottom using force. Transfer vegetables to a medium bowl.

2. Add the parmesan, egg and mix thoroughly until a sort of batter has formed. Add a good sprinkle of pepper, and the herbs.

3. Heat a non-stick frying pan over medium heat and add the oil to cover the base of the pan. Allow the oil to heat thoroughly, then add a tablespoon or two of the latke mix. Use the back of a spoon to press it down firmly and create a thin latke, about the size of your palm. Cook for a few minutes before gently flipping. The latke should be golden brown and crunchy on the outside.

4. Repeat with the remaining mixture and serve the latkes on their own, or topped with a fried egg and extra herbs scattered over.

Cacao, turmeric and ginger smoothie

Here's a great, low-FODMAP breakfast smoothie. It uses tahini paste as a great way to add a beautiful, nutty flavour.

Ingredients:

• 1 Frozen banana

• 2 teaspoons tahini paste

• 1/2 - 1 teaspoon fresh turmeric paste (or 1/2 teaspoon turmeric powder)

• 2 teaspoons cacao powder

• 5g (approx) grated ginger

• 125ml (1/2 cup) almond milk, plus extra if needed

• Optionally, add 2 tablespoons protein powder, or a single shot of espresso.

Method

Place all ingredients (including your desired optional extras) into a blender and blitz until smooth and creamy. Pour into a glass and enjoy!

Pumpkin & Macadamia Brown Rice Risotto

A risotto shouldn't be intimidating. It's actually a great way to cook as you get to take it slow and feel the dish coming together. Try this risotto with our homemade Veg Stock!

INGREDIENTS:

• 3 cups pumpkin - use frozen diced or Woolworths diced fresh pumpkin

• 3 tbsp olive or macadamia oil

• 2 tbsp woody herbs (sage, rosemary, thyme), finely chopped

• 2 litres homemade Veg stock, or similar

• 1 brown onion, diced

• 1 garlic clove, chopped

• 360g brown rice

• 1/2 cup macadamia nuts

• 1/4 preserved lemon, for garnish

• 1/2 bunch kale or spinach, finely chopped

• Salt & Pepper
  

METHOD:

1. Preheat the oven to 180C. Toss pumpkin with a drizzle of oil, half the herbs and salt and pepper. Roast in the oven for 10 minutes, until just cooked. Remove from the oven and set aside.

2. Place veg stock in a pot on the stove and bring to the boil. Set aside.

3. In a heavy-based saucepan on medium-low heat add oil, onion, herbs and garlic and saute until soft and fragrant.

4. Add brown rice and half the roasted pumpkin and stir for 2 minutes to fry the rice. Add approximately 800g of the heated veg stock. Bring to the boil, and cover and turn the heat down to a simmer. Check the rice and stir frequently, topping up with more stock as needed for 45-60 minutes.

5. While the risotto is cooking, roast macadamias on a tray in the oven until golden. Remove and whilst hot, process half the nuts in a blender with half a cup of stock and season. This will make a macadamia cream to finish the risotto. Set aside.

6. Lightly crush the remaining macadamias and set aside for garlish. Thinly slice the preserved lemon rind and set aside.

7. Remove the lid from the cooked rice, add the remaining stock and kale, stirring until the rice is cooked. Once ready, stir in macadamia cream and seasonings. Fold through the remaining pumpkin.

8. Serve with a little preserved lemon on top, fresh herbs of your choice, and crushed macadamias.