Yam & Potato Salad with Tahini Dressing - Ingredients: Purple yams Orange sweet potato Shallots - chopped Parsley - chopped Chives - chopped Madagascar beans Society garlic flowers Tahini Sauce (recipe follows) Method: Soak Madagascar beans overnight, drain and rinse then cook in fresh water until tender, allow… Read More
Taro Fries with Coriander Pesto - Ingredients: 500g taro ½ cup blended olive oil and coconut oil 1 lemon 1 bunch coriander 6 cloves garlic 1 teaspoon salt 1 teaspoon chili pepper flakes (optional) Method: Wear kitchen gloves and peel the taro; cut into thick slices… Read More
Sweet Potato Leaf Salad - Ingredients: 1 medium bunch of fresh sweet potato leaves, trimmed 5 cups water 2 medium tomatoes, sliced or quartered 1 medium onion, minced 1 thumb-sized piece of ginger, minced Juice of 1 lemon 1 tablespoon olive oil 3 tablespoons soy… Read More
Spinach Feta & Ricotta Pie - Ingredients: Filo pastry Olive oil or butter Equivalent of 1 generous bunch of spinach, using Brazilian spinach and Surinam spinach, (can use silverbeet and/or rainbow chard if preferred). 1 medium onion, chopped finely 1 cup firmly packed, sweet basil leaves,… Read More
Yam & Madagascar Bean Salad - Peel and cube pieces of purple yam, white yam and cocoyam. Bring cocoyam to a boil and cook until just tender. Steam purple* and white yams. Allow to cool. Combine yams and cooked Madagascar beans in a bowl. Make a… Read More
Yacon Pineapple Slaw - Ingredients: 1 medium fresh pineapple 500g fresh yacon, 1-2 tubers ¼ cup lime juice ¼ cup sweet red pepper, chopped Method: Peel and slice the pineapple, remove the core and slice into 1cm thick wedges. Peel yacon and shred, using… Read More
Spiced Cassava Cake - Ingredients: 2 cups cassava, peeled and chopped into smaller pieces 1 cup desiccated coconut ½ cup coconut palm sugar (or sugar of choice) 2 teaspoons cinnamon* 2 teaspoons nutmeg* 2 teaspoons cardamom seeds* 3 cm piece fresh ginger*, grated finely… Read More
Vegetable Pikelets - Grate sweet potato, yam, arrowroot, choko, cassava and onions into a large bowl. Sift chickpea flour into bowl then gradually add water. Add more chickpea flour and/or water until you have the consistency of thick cream. Add Turmeric & Galangal… Read More
Root Vegetable Curry - Ingredients: Arrowroot tubers – approx 250g Cassava – approx 250g 1 large onion – sliced 270ml can coconut cream 1 tablespoon lime juice 1 heaped teaspoon curry powder 1 teaspoon fresh ginger – minced 2-3 cloves garlic - minced chillies… Read More
Purple Sweet Potatoes or Yam with Coconut Oil & Coriander - Ingredients: Sweet Potato, Yam and/or Squash – washed, peeled and chopped 1 tablespoon coconut oil Coriander Celtic sea salt 1 teaspoon honey Lemon or lime juice Method: Wash, peel and chop sweet potato, yam and/or squash into small pieces. Steam… Read More
Thai Chicken Curry with Yacon - Serves 4-6 Ingredients: 2 large cloves garlic, minced 500g yacon, peeled and cut in 2cm pieces 500g orange sweet potato, peeled and cut in 2cm pieces 2 boned, skinned, chicken breast halves, cut in 2cm cubes 1 400ml can coconut… Read More
Oven Roasted Root Vegetables - Ingredients for Marinade: 1 teaspoon whole black peppercorns 2-3 cloves garlic ½ turmeric root 3cm piece of fresh ginger 3 coriander plants with roots 1/2 small red chilli – seeds removed 1/3 cup tamari 1-2 tablespoons oyster sauce 2-3 tablespoons… Read More
Malabar Chestnut Sprouts - Sprouting the chestnuts: Place them in a tray of dry grass and water them regularly. One week later, the sprouts are 8-10cm high and ready to eat. These sprouts have a fresh, crunchy, nutty taste and are absolutely delicious! Ingredients:… Read More
Cassava and Garlic - Ingredients: 1kg cassava root, peeled and cut into bite-size pieces Pinch of salt 3 tablespoons olive oil 6 cloves roasted garlic 2 tablespoons lemon juice 1 cup coriander leaves, chopped 1 red capsicum, chopped Method: In a large saucepan cover… Read More
Brazilian Spinach & Macadamia Nut Pesto with Yacon - Ingredients: Bunch of Brazilian spinach leaves 1 cup basil leaves 3-4 large cloves of garlic ½ cup olive oil ¼ teaspoon Celtic sea salt 2 cups macadamia nuts Juice of half a lemon Method: Combine all ingredients in a food… Read More
Arrowroot Chips - Ingredients: 6 young arrowroot tubers 2 garlic cloves oil Method: Peel and thinly slice the arrowroot tubers, steam lightly for about 5 minutes then drain and pat dry with paper towels. Heat a small amount of oil in a frypan,… Read More
GG’s Magical Cold & Flu Elixir from the garden - My Grandfather Old Jack used to cut an onion in half & put it under his bed at first sign of Cold or Flu... He swore by it... This is my modern version I've been using for years... trust me… Read More
Pepino Melon Citrus Salad - Ingredients 2 Pepino melons, peeled, seeds removed and cubed 1 large navel orange, peeled and segmented 1 blood orange, peeled and segmented ½ medium red onion, thinly sliced into half moons 10-12 kalamata olvies, pitted and chopped Freshly picked violets… Read More
Aibika Dolmades Recipe - Ingredients: 15-20 fresh Aibika leaves 3 tablespoons olive oil 1 large onion, finely chopped 1/2 cup (100g) brown rice, rinsed and drained 2 tablespoons pine nuts 2 tablespoons currants 2 tablespoons finely chopped flat-leaf parsley 1½ tablespoons finely chopped mint… Read More
Yacon Chicken Vegetable Curry - I have eaten Yacon roasted with other root vegetables. It has a delicious juicy, crunchy texture but is not over-sweet when cooked. Yacon can also be boiled, cubed and placed in stews and casseroles, grated in a slaw salad, cubed… Read More
Mulberry Pie - Ingredients 3 cups mulberries 1 1/4 cups white sugar or honey 1/4 cup plain flour 2 sheets shortcrust pastry, thawed (or use your favourite pie crust recipe) 2 tablespoons butter 1 tablespoon milk Method In a large bowl, mix berries… Read More
Fruit & Savoury Pikelet Recipe - Basic Pikelet Recipe Ingredients 1 cup self-raising flour 2 tbs caster sugar 1 egg lightly beaten 3/4 cup milk Method Combine flour and sugar in medium bowl. Gradually whisk in egg and milk to make a thick, smooth batter. Drop dessertspoons of mixture into… Read More
Warrigal Greens With Pigeon Pea Dhal - Ingredients 4 tablespoons dried pigeon pea seeds or Chana dhal (lentils). 6 tablespoons oil 1 teaspoon onion seeds 1 teaspoon mustard seeds 4 dried chillies or to taste 400g Warrigal Greens (boiled*, chopped and drained) 1 teaspoon pulped ginger 1… Read More
Lebanese Cress Salad - Sometimes described as having a carrot or cucumber-like flavour, this ferny leaf looks a little like carrot tops. Use it to garnish, or add to salads. Pick leaves as needed – you don’t need to harvest the plant. Read More
Comfrey Fritters - Ingredients 1 x cup flour Water or flat beer Salt, Paprika or herbs to taste Oil (olive or coconut) Method Choose your favourite flour, make a batter of flour and water (1 cup flour & enough water or flat beer… Read More
Easy Sweet Leaf Stew - Boil up Sweet Leaf leaves and tips with some onion and casava in coconut water. Take off the boil and add coconut cream, chilli and soy sauce to taste. Delicious! Couldn't be more simple. I have lived on this dish. The… Read More
Malabar Chestnut Sprouts - Growing sprouts Place the chestnuts in dry grass and waters them. One week later the sprouts are ready to eat! These sprouts have a fresh, crunchy, nutty taste and are absolutely delicious! Ingredients: 1/2 T butter 1 T olive oil… Read More
Cassava Cake - Cassava cake is one of the Filipino delicacies or “kakanin”, it can be soft and chewy or firm. It is easy to make and the ingredients are easy to find especially if you have cassava planted in your garden. Ingredients:… Read More
Rosella Jam - Cook the rosellas with a little water, until soft, and puree in a blender. Measure how many cups of pulp, and add to it half the measurement in sugar. Bring to the boil and simmer, until a tablespoon of the… Read More
Lemon Grass Infused Red Curry - Lemongrass (takrai) Use the pale lower end of the stalk which can be chopped finely, or bruise the tougher green part of the stem with a pestle, if larger pieces are called for. Lemongrass can be used in curry pastes,… Read More
Aibika Lasagne Recipe - To make a Vegetarian version simply replace meat with sliced baked/flame grilled eggplant slices (quite thick cuts) topped with your favourite herbs e.g. marjoram, oregano, parsley etc. Bechemal sauce: 90g butter, plus extra for greasing 3/4 cup plain flour (I… Read More