Who doesn't love a green smoothie? This nurturing and medicinal anti-inflammatory smoothie is not only creamy and tasty but is also packed with anti-oxidants.
The Stenmark Smoothie includes an apple, avocado, cacao, spinach or kale raw sugar, almond milk and ginger for 'the extra kick'.
Makes: A 600ml smoothie
Anti-Inflammatory Smoothie
Also try the Anti-Inflammatory Smoothie recipe below.
INGREDIENTS
1⁄2 an…
How to describe the deliciousness, the simplicity, the crispness, the heaven on earth that is, Turkish Gozleme.
So, I've decided the proof is in the pudding, or rather, in the Gozleme, and the most efficient way for me to let you know that you must make these immediately, is to post the recipe…
If there is a single dish from this book that makes the most regular appearance on our dinning table, it's this one.
We will often cook a bunch of spinach early in the week and just leave it in the fridge.
We have boosted soy sauce always to hand and the bonito flakes live in…
Serves 6
INGREDIENTS
For the fritters:
250g full fat cottage cheese
1 cup baby spinach leaves
2 eggs
1 red long chilli
Handful fresh mint leaves (plus extra to serve)
½ cup quinoa flakes
Olive or coconut oil for frying
For the cucumber salad and dressing:
1 Lebanese cucumber
2 teaspoons tahini
2 tablespoons Greek full fat yoghurt
3 tablespoons lemon juice
3 tablespoons water
METHOD
1. Place cottage cheese on a fine-mesh sieve set over a bowl and leave for 5 minutes to strain away excess whey.
2. Meanwhile, roughly chop baby…
Barramundi with Wilted Spinach
Serves 4

INGREDIENTS
4 fillets of barramundi
1 tbsp. butter
4 garlic cloves, crushed
6 sprigs rosemary, de-stemmed
3 tbsp. olive oil
2 bunches spinach
400g chickpeas, strained and rinsed
80g capers, strained
METHOD
1 Heat the oven to 220°C
2 Cut four squares of baking paper large enough to wrap around the barramundi fillets.
3 Place the fillets into the centre of the…