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Postpartum Recipes

Vegemite & Ginger Glazed Pork Ribs

Vegemite & Ginger Glazed Pork Ribs

Ingredients:

  • 1/2 cup plum sauce
  • 1 1/2 tablespoons Vegemite
  • 3 teaspoons grated root ginger
  • 3 cloves garlic, crushed
  • 1 kg pork spare ribs

Directions:

  1. In a bowl, mix the plum sauce, vegemite, ginger and garlic. Add the ribs and marinate them in the sauce
  2. Marinate the ribs in the refrigerator for 2 hours
  3. Remove the ribs from the marinade and barbecue over a medium heat on pan, for 6-8 minutes on each side, or until cooked through

*This is great eaten with salad or rice, or by itself!

Enjoy! If you made this dish, share it with us @_heyingrid_ #heyingrid

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Nut Butter Overnight Oats

Nut Butter Overnight Oats

Ingredients:

  • ½ cup (120 ml) unsweetened plain almond milk (or milk of your choice)
  • ¾Tbsp chia seeds
  • 2 Tbsp nut butter (creamy or crunchy; any nut butter of your choice)
  • 1 Tbsp maple syrup (or sub coconut sugar, organic brown sugar, or stevia to taste
  • ½  cup gluten free rolled oats
  • 1-2 cardamom seeds crushed into powder (optional)

Directions

  1. In a mason jar or small bowl, add the chia seeds, nut butter, and maple syrup (or other sweetener, as you please) and with a spoon, stir the ingredients together to combine. The nut butter doesn't need to be well mixed with the almond milk, as it leaves random  swirls of nut butter to enjoy
  2. Add the oats and stir it through a few more times. Using the back of a spoon, press down on the oats gently, to ensure that the oats have been moistened and are immersed in the milk.
  3. Cover securely with a lid or cling wrap, and refrigerate it for at least 6 hours, but overnight is best, if you have the time!
  4. The next day, open and enjoy as is, or garnish with the extra toppings (see options below).
  5. Overnight oats will keep in the refrigerator for up to 2 days, though we recommend eating it within the first 12-24 hours.

*We recommend eating this with our Goji Berry Jam.

**Extra toppings:

  • Sliced banana, strawberries or raspberries 
  • Flaxseed meal or additional chia seed
  • Granola

Enjoy! If you made this recipe, share it with us @_heyingrid_ #heyingrid

 

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Fennel Chicken Roast

Fennel Chicken Roast

Ingredients:

Directions:

  1. Pre heat oven to 200c (fan)
  2. Mix fennel, salt, spice blend and black pepper in a large bowl
  3. Add in chicken and lemon zest, and mix well
  4. Add thyme and lemon juice, and continue mixing evenly
  5. Rub honey over the chicken
  6. Line chicken onto a roasting dish

Bake for 20 minutes, or until the chicken turns golden brown

*For extra oomph, add some cocktail potatoes or sweet potatoes in the pan to roast with the chicken

Enjoy! If you made this dish, share it with us @_heyingrid_ #heyingrid

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Baked White Fish in Spices

Baked White Fish in Spices

Ingredients:

  • 1 tablespoon grated ginger
  • 2 tablespoon turmeric, ginger and cumin spice blend
  • 1 tablespoon lemongrass ginger paprika spice blend
  • 2 cloves garlic, smashed
  • 1 tablespoon tamari soy sauce
  • 2 tablespoons olive oil
  • generous pinch of ground black pepper
  • 1 lime or lemon
  • 1 bunch coriander – leaves and stalk finely chopped
  • 2 x 200 g white fish fillets (wild snapper or any white fish of your choice)

Directions:

  1. Preheat oven to 200degree celsius
  2. Combine ginger, turmeric, garlic, soy sauce, lime juice and olive oil into a bowl. 
  3. Gently add in the finely chopped coriander
  4. Add the fish fillet pieces and coat well.
  5. Wrap the fish individually in baking paper, foil or banana leaf. Add some sliced lime/lemons in the packet. Make sure it is really well sealed into a lovely neat little pocket.
  6. Bake the fish for 30 mins minutes or until cooked through.

*Serve with your choice of salad or vegetables or rice.

Enjoy! If you made this dish, share it with us @_heyingrid_ #heyingrid

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Goji Berry and Ginger Fried Rice

Goji Berry and Ginger Fried Rice

Ingredients:

  • 1 cup cooked rice
  • 60g old shredded ginger
  • 1 tbsp goji berries
  • 2 eggs, beaten lightly
  • 30 ml sesame oil
  • A pinch of salt
  • Soy sauce

Directions:

  1. Soak the goji berries in a bowl for 20 mins
  2. Heat up sesame oil in a frying pan and fry the shredded ginger over a low heat until golden in colour and fragrant. You can tell when it turns a light golden colour.
  3. Add in the beaten egg slowly and fry the till its cooked.
  4. Add the rice and a little salt to the ginger and egg. Stir-fry over high heat and all ingredients are combined. Just before serving, add desired amount of soy sauce and goji berries in and stir till all ingredients are well combined.

Serves 2

*You can also substitute the rice with cauliflower rice, or quinoa

Enjoy! If you made this dish, share it with us @_heyingrid_ #heyingrid

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Pumpkin, Spiced Lentils & Pine Nuts

Pumpkin, Spiced Lentils & Pine Nuts

Ingredients:

  • 250g green lentils
  • 70g pine nuts
  • 1 butternut pumpkin, peeled and cubed
  • 3 tbsp olive oil
  • 1 red onion, sliced
  • 1 tbsp of  Turmeric, Ginger & Cumin Spice Blend
  • ½ tbsp of Lemongrass, Ginger & Paprika Spice Blend
  • 2 garlic cloves, crushed
  • 400g canned tomatoes, chopped
  • pinch of sugar
  • 1 bunch parsley, chopped
  • ½ bunch coriander, chopped
  • 125g crumbled feta

Directions:

  1. Preheat the oven to 190C.
  2. Wash the lentils and put them in a pot with plenty of water
  3. Bring the pot to a boil, and add a pinch of salt. Cook for 20 mins or until tender (but not falling apart)
  4. Cube the butternut pumpkin, toss with with olive oil. Spread the cubed pumpkin on a shallow baking pan and sprinkle with a pinch of salt. Roast for 30 minutes.
  5. While the pumpkin is roasting, slice the onions and cook them in the remaining olive oil over low heat for 5 minutes without browning, then add the spice blends and some salt and cook for a minute longer, stirring consistently.
  6. Add half of the chopped parsley and coriander and mix well
  7. Plate the cooked spiced lentils and add roasted pumpkins on top.
  8. Top with crumbled feta and a sprinkle of pine nuts.

Serves 4 to 6

*Serve with rice or potatoes, the choice is limitless!

Enjoy! If you made this dish, share it with us @_heyingrid_ #heyingrid

 

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Goji Berry Jam

Goji Berry Jam

Ingredients:

  • ½ cup goji berries
  • ½ cup (125 ml) water
  • 2 tsp honey, or maple syrup to taste
  • Juice of half a lemon
  • ½ tsp Lemon rind

Directions:

  1. Soak goji berries in water in a small saucepan for 40 mins without heat.
  2. Add the lemon juice and honey into the saucepan, over a low heat, gently bring it up to boil.
  3. Once it comes to the boil, stir gently, consistently
  4. Over a medium-high heat, let it boil to reduce the liquid to a jam like consistency, making sure the goji doesn’t burn
  5. You can mash it up with your spatula or mix it with a blender for a smoother consistency.
  6. Store it into a air-tight container, it can keep in the fridge for up to 1 week.

*The jam will spread easily, but if you wish to soften it further, warm it up. Perfect on toast or with our Butter Nut Overnight Oats.

Enjoy! If you made this recipe, share it with us @_heyingrid_ #heyingrid

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Spiced Red Lentil and Spinach Masala

Spiced Red Lentil and Spinach Masala

Ingredients:

  • 2 tablespoon olive oil
  • 1 red onion, diced
  • 2 garlic cloves, minced
  • 1 inch fresh ginger, peeled and minced
  • 1 teaspoon Turmeric, Ginger, & Cumin Spice Blend
  • 1 teaspoon garam masala
  • ¼ teaspoon coriander, roughly chopped
  • 400g canned diced tomatoes
  • 1 teaspoon sea salt
  • 300g coconut milk
  • 1 cup red lentils
  • 150g baby spinach leaves
  • 1 cup water

Directions:

  1. In a pot, heat the oil.
  2. Saute the onion over medium-high heat for 5 minutes or until soft
  3. Add garlic, ginger, Turmeric, Ginger, & Cumin Spice Blend, garam masala, and coriander.
  4. Cook until fragrant, which should be around 2 minutes.
  5. Add the canned tomatoes to the pot. Cook, stirring occasionally, until the liquid has reduced and the tomatoes have softened which should be around 5 minutes.
  6. Add coconut milk and 1 cup water. Bring to a boil over high heat.
  7. Add the lentils, reduce to medium-low heat. Cook until the lentils are tender which should be 25-35 minutes, stirring occasionally, making sure that the lentils do not stick to the bottom of the pot, while cooking.
  8. Switch off the heat, and fold in the baby spinach leaves and cook until wilted, which should be around 3 minutes.

Serves 4

*Serve with coconut rice, or rice, or millet, or cauliflower rice or quinoia 
**This is a great make-ahead meal and can keep well in the fridge for up to week

Enjoy! If you made this dish, share it with us @_heyingrid_ #heyingrid

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Stir Fry Ginger Tempeh

Stir Fry Ginger Tempeh

Ingredients
  • 300g tempeh
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoon vegetable oil
  • 1 small onion, thinly sliced
  • 3 teaspoon grated ginger
  • 1 tablespoon lemongrass ginger paprika spice blend
  • 1 to 1 ½ tablespoon turmeric, ginger and cumin spice blend
  • 1 tsp nut butter (works well with peanut or almond butter)
  • ½ teaspoon fennel seeds (optional)
  • ½ cup coconut milk
  • ½ lemon
  • Salt
  • 2 tbsp chopped coriander leaves
Directions
  1. Cut tempeh into small 2cm cubes and then marinate in sesame oil and soy sauce. Fry the cubed tempeh in medium heat for about 10 minutes, or until they turn crispy. Then, set it aside to rest.
  2. Fry onion and ginger in the same pan until they become translucent
  3. Make a spice blend by add nut butter, lemongrass ginger paprika spice blend, turmeric ginger and cumin spice blend, and fennel seeds in a small bowl, mix until combined.
  4. Add the spice blend into the pan and fry it to enhance the flavour
  5. Then add the tempeh back into the pan, and add coconut milk, fry until the coconut milk evaporates into a sauce.
  6. Top with coriander

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Sweet Potato and Fennel Scrolls

Sweet Potato and Fennel Scrolls

Ingredients

  • 175g wholemeal flour
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • 75g butter (cut into pieces)
  • 25g butter (melted)
  • 115g cooked sweet potato and mashed
  • 2 tablespoons of turmeric, ginger and cumin spice blend
  • 1 tablespoon fennel seeds
  • 100ml milk
  • 4 tablespoons almond meal

For the filling

  • 1 cup shredded chedder cheese
  • ½ cup shredded parmesan
  • ¼ cup fresh parsley chopped
  • 1 cup pine nuts
  1. Preheat oven to 200°C
  2. Lightly grease a large baking sheet and set aside
  3. In a bowl place flour, baking powder, salt, linseed meals, fennel seeds, turmeric mix and cumin
  4. Sprinkle over butter pieces and rub in using pastry blender under the mixture resembles coarse breadcrumbs and make a well in the centre.
  5. Put mashed sweet potato in to a small bowl and whisk in milk until smooth
  6. Pour into the well, stirring lightly, until a soft dough forms into a rough bowl
  7. Place on a lightly floured surface and knead 8-10 times using a lightly floured rolling pin
  8. Roll the dough to about 0.5cm thick rectangle, until you achieve a 25-30 cm wide rectangle.
  9. Then brush with the melted butter
  10. Combine the filling ingredients into a small bowl and sprinkle over the dough, starting at one long end, roll the dough swiss roll style
  11. Cut into 2.5cm slices and arrange cut side down onto the baking sheet about 1 cm apart.
  12. Bake until puffed and golden, about 12 minutes
  13. Remove to a wire rack to cool slightly, before serving.

*This is our favourite morning and arvo tea snack! Perfect accompaniment with EVERYTHING!

Enjoy! If you made this dish, share it with us @_heyingrid_ #heyingrid

 

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