You searched for recipe - Page 5 of 24 - Sustainable Holly (2024)

Ingredients

• 1 1/4 cups plain flour
• 1/2 cup coconut yoghurt
• 1/3 cup olive oil
• 1 tsp baking powder
• ½ tsp baking soda
• 2 tsp freshly grated ginger
• 3/4 cup brown sugar
• 2 TBSP honey
• 1/2 tsp mixed spice*
• 1/2 tsp cinnamon
• 1 tsp ground ginger
• 1/3 cup milk
• 1 tsp apple cider vinegar or lemon juice
• 1 medium pear
• 1 TBSP raw sugar to sprinkle over the top

Instructions

1. Preheat oven to 180 degrees Celcius.
2. Mix all dry ingredients in a large mixing bowl.
3. Mix wet ingredients including grated ginger in a separate bowl.
4. Wash and slice pears into slices lengthways. About 0.5cm - 1cm thick. (Thinner if you want them soft, thicker if you like them to still have some bite). Peel if you like but I don't bother.
5. Grease a 15-20cm cake tin.
6. Make a well in the center of the dry ingredients and gently mix the wet ingredients in until just combined. Don't over-mix.
7. Pour cake batter into the cake tin and level out to form a flat top. Place the pear slices in and gently push into the mixture. Sprinkle the TBSP of sugar on top.
8. Bake for 30- 45mins or until the cake skewer comes out clean.
9. Allow to cool and serve with extra yogurt or cream.

Notes

Ingredients

• 1-2cm thick cabbage slices
• Olive oil
• Salt and Pepper

Beet and garlic sauce

• 1 medium Beetroot
• 1 Garlic Clove
• 1/2 cup coconut yoghurt (or greek yoghurt)
• salt and pepper to season

Instructions

1. Preheat your oven to 170 degrees Celcius
2. Slice your Cabbage into "steaks" 1-2cm thick.
3. Drizzle a baking tray with olive oil, place your cabbage steaks on, and drizzle a little extra on top. For extra flavour you can brush on some butter.
4. Cut the beetroot into 4-6 pieces approx 1-inch chunks. Drizzle in oil and add to the baking tray with the garlic clove (skin on).
5. Bake the cabbage for 15 minutes then turn it over for a further 15 minutes. Cook the beetroot and garlic for the full 30 minutes.
6. Remove from the oven. Place the beetroot and peel the garlic and pop in a blender or mixer. Blitz to a puree.
7. Add yoghurt and mix to combine. Season with salt and pepper.
8. Drizzle over your cabbage to serve.

Notes

Ingredients

• white vinegar
• pumpkin seeds
• sea salt

Instructions

1. Preheat the oven to 200 degrees
2. Rinse your pumpkin seeds to remove any extra pumpkin flesh.
3. Coat the seeds in white vinegar and sprinkle with sea salt.
4. Roast until slightly golden. Approx 5 minutes.
5. Remove from the oven and allow to cool. They will get crunchier as they cool.
6. For extra flavour splash with a little vinegar as you serve them.
7. Enjoy!

Ingredients

• Pumpkin Seeds
• Honey
• Cinnamon
• Sea salt

Instructions

1. Preheat the oven to 200 degrees celsius.
2. Wash the pumpkin seeds to remove any flesh.
3. Drizzle enough honey to coat the seeds and sprinkle with cinnamon and a pinch of sea salt.
4. Spread the seeds out on a roasting tray and separate them. Roast for 4-5 mins check regularly the honey will caramelize quickly. Remove the seeds from the tray while they are still hot.
5. Enjoy!

Notes

Ingredients

• Pumpkin Seeds
• 1 lime
• Cracked Pepper
• Sea salt

Instructions

1. Preheat the oven to 200 degrees celsius.
2. Wash the pumpkin seeds to remove any flesh.
3. Grate lime zest over the pumpkin seeds and squeeze enough lime juice to coat the seeds. Season with a pinch of sea salt and grind over crack pepper.
4. Spread the seeds out on a roasting tray and separate them. Roast for 4-5 mins check regularly. Remove the seeds from the tray while they are still hot and allow them to cool on a plate.
5. Enjoy!

Ingredients

• 8-10 Radish
• 6-8 Fresh Baby Carrots
• 3 cups chopped Greens (combination of what is available) Spinach, Kale, Sweet Potato Leaves, Chard
• Olive oil to drizzle
• Salt Flakes or Seas Salt
• Chilli Flakes or fresh Red Chilli
• Chimichurri Dressing - See Recipe card below

Instructions

1. Wash the radish and carrots and remove the tops. Set aside for the Chimichurri Sauce.
2. Cut the larger carrots in half-length ways. The small or thinner ones can remain whole. So that all the carrots are of a similar thickness.
3. Cut the larger Radish in half and leave any small ones whole so that they are all roughly the same thickness. Optional - add scores with a knife 1/3 the way through the radish. This allows for the dressing to soak in later.
4. Add the Carrots and Radish to a roasting dish, drizzle in olive oil, sprinkle with salt, and cook for 35mins or until slightly brown. I like my roast veggies a little crisp still. Cook for 45 minutes if you want softer roast veggies.
5. Whilst the veggies are roasting prepare the Chimichurri Green Sauce - Recipe card below. Use the Radish and carrot tops in place of parsley.
6. Remove the roast veggies from the oven whilst you prepare the rest of the salad.
7. In a large saucepan add 1/4 cup water and 3 cups of chopped greens. You can also use any leftover radish and carrot tops not needed in the dressing as part of your greens. Toss and allow to wilt then remove from the heat. Drain and add to a serving bowl. Drizzle over 2-3 TBSP of the green sauce liquid and toss to mix through the greens.
8. Add the Radish and carrots on top of the greens. Spoon and drizzle over the remainder of the green sauce.
9. Add fresh red chilli or chilli flakes, salt and edible flowers to garnish and serve.

Notes

Ingredients

• 1 cup Parsley*
• 1 1/2 TBSP lemon juice
• 1 TBSP Red Wine Vinegar
• 1/4 cup Olive Oil
• 1/2 cup Fennel Fronds*
• 1 tsp Sugar
• 2-3 Garlic Cloves
• Sea salt flakes to season
• Fresh Red Chilli or 1/4 tsp chilli flakes

Instructions

1. Add Parsley, Lemon juice, Vinegar, Sugar, Fennel Fronts, and Garlic to a mixer or mortar and pestle. I prefer a mortar and pestle as I like it chunky and not to blended. Blitz or crush to combine and make a green sauce.
2. Then gradually add oil to combine. Add Chilli flakes and a pinch of Sea Salt Flakes. Taste and balance with more salt if needed.
3. Drizzle over the green sauce. Garnish with sliced red chilli, fennel fronts, and edible flowers.

Notes

Ingredients

Hummus

• 2 cups chopped Kale
• 1½ cups cooked chickpeas, drained and rinsed (or 1 can)
• ⅓ cup smooth tahini
• 2 tablespoons olive oil
• ½ teaspoon sea salt
• 2 1/2 tablespoons fresh lemon juice, more to taste
• 2-3 Roasted garlic cloves
• 6 tablespoons water, or as needed to blend

Crispy Kale Topping

• 2 cups chopped Kale
• 1 TBSP Olive Oil
• 1/4 tsp Salt
• 1/2 tsp paprika or smokey seasoning
• Edible flowers to serve*
• Fennel fronds to serve
• 1/4 tsp chilli flakes

Instructions

1. Preheat oven to 180 degrees. Wash and dry off Kale.
2. Add two cups of chopped Kale (approx 2cm square chunks) to a mixing bowl.
3. Add 1 TBSP oil and massage into the Kale. Sprinkle on the 1/4 tsp salt and the paprika and stir to combine. Add to a baking tray along with the whole cloves of garlic (unpeeled lightly coat in oil).
4. Bake until Kale is crispy (10minutes). Check if the garlic is soft and if not remove the kale and cook the garlic for a further few minutes.
5. Set the crispy kale aside in a bowl.
6. Add all the hummus ingredients into a mixer or blender including the roasted garlic (remove the peels first). Blitz to combine. Taste and add extra salt or lemon juice if needed.
7. Pour the hummus into a bowl and load up the crispy Kale chips on top. Sprinkle over edible flowers and optional chilli flakes and serve with warm toasted bread.

Notes