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Daily Wellness Recipes, 10260 SW Greenburg Road, Portland, OR (2025)

02/23/2022

Quick and easy chicken cacciatore recipe!
INGREDIENTS
1 tbs olive oil
4 chicken thigh cutlets, skin on and bone in
1 onion, chopped
2 garlic cloves, crushed
2 tsp chopped rosemary leaves
1 red capsicum, cut into strips
1 cup (120g) pitted green olives, halved
1 cup (250ml) red wine
400g can chopped tomatoes
1 tbs chopped flat-leaf parsley leaves
1 cup (170g) instant polenta, cooked to packet instructions (optional)

METHOD
1.Heat oil in a large, deep frypan over medium heat. Pat the chicken dry with paper towel, then season and place, skin-side down, in the pan. Cook for 4 minutes or until skin is golden, then turn and cook for a further 1 minute or until browned. Transfer to a plate.
2.Return the pan to medium heat with the onion and cook, stirring, for 2 minutes or until softened. Add the garlic and rosemary, then cook for a further 1 minute or until fragrant. Add the capsicum, olives and red wine, then cook for 3-4 minutes until the liquid is reduced by half. Add tomato, then return the chicken, skin-side up, to the pan. Bring to a simmer and cook for 12 minutes or until chicken is cooked through.
3.Garnish with parsley and serve with polenta, if desired.

02/22/2022

Valli Little's rolled rice noodles with crispy chilli tofu recipe!
INGREDIENTS
100ml sunflower oil
400g banh cuon rolled rice noodles (from Asian grocers), cut into 6cm lengths
1/2 tsp dried chilli flakes
2 tsp sea salt flakes
2 tbs each rice flour and self-raising flour
250g very firm tofu, crumbled
1 bunch broccolini, blanched, halved lengthways
1 cup (160g) peas, blanched
1/2 cup (50g) fried Asian shallots
Chopped pickled red chillies (from Asian grocers), to serve
SESAME DRESSING
2 tbs each soy sauce and rice vinegar
1 tbs each sesame oil and peanut oil
1 tsp caster sugar
2 tsp grated ginger
1 garlic clove, crushed

METHOD
1.Heat 2 tbs sunflower oil in a frypan over medium-high heat. Cook rolled rice rolls for 3-4 minutes on one side until slightly golden and crisp. Turn, then add 1/4 cup (60ml) water to pan and immediately cover with a lid. Cook for 2 minutes or until tender. Remove noodles from pan and set aside to cool completely.
2.To make crispy tofu, using a mortar and pestle, crush chilli flakes, then combine with salt flakes. Combine the flours in a separate bowl and season with salt. Add tofu and toss to coat, then discard excess flour. Heat remaining 1/4 cup (60ml) oil in a frypan over medium-high heat. Add tofu and cook, stirring, for 4 minutes or until golden and crisp. Drain on paper towel, then toss in chilli salt.
3.For the dressing, place all ingredients and 2 tbs water in a bowl. Stir to combine.
4.Divide the noodle rolls among plates and drizzle over sauce. Top with crispy chilli tofu, broccolini, peas, fried Asian shallots and pickled chilli to serve.

02/21/2022

Delicious & Easy Fish Curry Recipe!
INGREDIENTS
2 tbs coconut oil
1/4 cup finely chopped ginger
1 bunch spring onions, white part finely chopped, green part thinly sliced
3/4 cup fresh curry leaves, plus extra fried leaves to serve
2 long green chillies, finely chopped
1 tsp each ground turmeric & whole cardamom pods
4 Roma tomatoes, roughly chopped
400ml can coconut milk
800g skinless firm white fish, such as ling or blue-eye trevalla, cut into 10cm chunks
2 tbs fish sauce
1 tbs lime juice, plus wedges to serve
1 tsp caster sugar
Store-bought roti, to serve

METHOD
1.Heat oil in a large pan over medium heat. Add ginger and white part of spring onion and cook, stirring, for 5-6 minutes until softened. Stir in curry leaves, chilli and spices, then add tomato, coconut milk and 1/2 cup (125ml) water, bring to a simmer and cook for 15 minutes or until slightly reduced.
2.Add the fish and cook for a further 8-10 minutes until fish is just cooked. Season with fish sauce, lime juice and sugar.
3.Scatter with fried curry leaves and finely sliced green spring onion and serve with lime wedges and roti.

02/21/2022

Mixed mushroom noodles with tea-marbled eggs recipe!
INGREDIENTS
1 tsp Chinese five-spice powder
1/2 cup (125ml) dark soy sauce
2 tsp brown sugar
3 star anise
2 black tea bags (we used English breakfast)
4 eggs
500g yang chun dried wheat noodles (from Asian grocers)
1 bunch bok choy, quartered lengthways
1/3 cup (80ml) peanut oil
500g mixed Asian mushrooms, such as enoki, oyster and shiitake
2 garlic cloves, crushed
Black sesame seeds and micro radish, to serve
GINGER DRESSING
1 garlic clove, crushed
2 tbs each rice vinegar and peanut oil
1 tbs soy sauce
2 tsp each sesame oil, chilli oil and finely grated ginger
1 tsp caster sugar

METHOD
1.Place five-spice powder, soy sauce, sugar, star anise, tea bags and 1.5L (6 cups) water (or enough to cover eggs) in a pan and bring to the boil over medium heat. Add eggs and cook for 3 minutes to par-cook, then remove from pan and cool slightly under cold running water. Using the back of a spoon, lightly crack shells, keeping shells intact (this creates veins). Carefully return eggs to boiling liquid and cook for a further 2 minutes. Remove pan from heat and set aside to cool in liquid (residual heat will continue cooking eggs). Chill for at least 2 hours or overnight. Discard liquid. Peel eggs and set aside.
2.Cook the noodles according to packet instructions, then drain and refresh in iced water. Chill until ready to use.
3.Blanch bok choy in a saucepan of boiling salted water for 30 seconds, then drain and refresh in iced water.
4.For the dressing, combine all the ingredients in a bowl and set aside.
5.Heat 2 tbs oil in a large frypan over high heat. Add half the mushrooms, then season and cook for 3 minutes or until slightly charred. Add garlic and cook for 30 seconds or until fragrant, then transfer to a bowl. (If using enoki mushrooms, cook separately for 1 minute.) Repeat with remaining 2 tbs oil and mushrooms.
6.Divide noodles, bok choy, mushrooms and eggs among bowls. Drizzle with dressing and sprinkle with sesame seeds and micro radish to serve.

02/20/2022

Broad bean and pecorino bruschetta recipe!
INGREDIENTS
2kg fresh broad beans, podded (to give about 400g) (see Notes)
1/3 cup (80ml) olive oil, plus extra to brush
3 rosemary sprigs
3 garlic cloves, roughly chopped, plus 1 extra garlic clove, halved
1 loaf ciabatta, cut into 8 thick slices
2 tablespoons roughly chopped flat-leaf parsley
100g Pecorino Sardo or Pecorino Romano, shaved

METHOD
1.Blanch broad beans in boiling salted water for 1 minute, then plunge into iced water and squeeze beans from skins. Set aside.
2.Warm oil, rosemary and chopped garlic in a pan over very low heat for 15-20 minutes, stirring occasionally, to infuse oil. Don’t allow garlic to colour.
3.Add beans, 1 tablespoon water and 1/2 teaspoon each salt and pepper. Increase heat to medium and cook for 2 minutes or until beans are cooked and bright green.
4.Meanwhile, preheat a chargrill pan or grill to high. Brush ciabatta with oil, then grill for 1-2 minutes each side until golden and charred. Rub halved garlic over toasts.
5.Top toasts with beans and a drizzle of oil. Sprinkle with parsley, cheese and black pepper, then serve immediately.

02/19/2022

Char siu beef with broccolini recipe!
INGREDIENTS
100g thin rice noodles
1 tablespoon sunflower oil
2 garlic cloves, chopped
400g beef mince
2cm piece ginger, grated
1/4 cup (60ml) Chinese rice wine (shaohsing)(see note)
1/4 cup (60ml) char siu sauce (Chinese barbecue sauce)(see note)
2 bunches broccolini, trimmed, blanched, refreshed
1/3 cup (50g) unsalted roasted peanuts, chopped
1 long red chilli, sliced
Coriander leaves, to serve

METHOD
1.Cook noodles according to packet instructions. Drain. Set aside.
2.Meanwhile, heat oil in a large frypan or wok over high heat. Add the garlic, beef and ginger, then cook, breaking up the beef with a wooden spoon, for 3-4 minutes until the beef is browned. Add the rice wine and char sui sauce, then simmer for 1 minute. Add the broccolini and stir until warmed through.
3.Divide the noodles among plates and top with the beef mixture. Garnish with peanuts, chilli and coriander, then serve.

02/18/2022

Thai red fish curry with noodles recipe!
INGREDIENTS
200g Pad Thai rice noodles
1/4 cup (60ml) peanut oil
600g firm boneless white fish fillets (such as ling), cut into 2cm thick slices
2 garlic cloves, finely chopped
1/2 bunch spring onions, chopped, dark and pale parts separated
1 bunch coriander, leaves picked, roots chopped
1/4 cup (60ml) Thai red curry paste
1 tablespoon fish sauce
150g sugar snap peas
2/3 cup (165ml) coconut cream
1/2 cup (75g) chopped peanuts
Bean sprouts, to serve
Lime wedges, to serve

METHOD
1.Soak noodles in hot water for 10 minutes or until soft, then drain. Set aside.
2.Heat 1 tablespoon oil in a wok over high heat and season the fish. Stir-fry half the fish for 2 minutes or until slightly golden, then transfer to a plate. Repeat with another 1 tbs oil and remaining fish.
3.Heat the remaining 1 tablespoon oil in the pan, then and add the garlic, white spring onion and coriander root. Stir-fry for 1-2 minutes until softened. Add the curry paste and stir-fry for a further 2 minutes or until fragrant, then add the fish sauce, sugar snap peas, 1/4 cup (60ml) water and cook for a further 2 minutes or until sauce is slightly reduced. Return the fish to the wok with coconut cream and remaining spring onion, then toss to combine and warm through.
4.Divide the noodles among 4 bowls and top with the fish curry. Serve immediately with coriander leaves, peanuts, bean sprouts and lime wedges.

02/17/2022

Seared tuna with Fijian-Style potato curry recipe!
INGREDIENTS
800g sebago potatoes, peeled, cut into 4cm pieces
2 tbs ghee
1 onion, finely chopped
1 long green chilli, seeds removed, finely chopped, plus extra to serve
2cm piece ginger, grated
1 garlic clove, crushed
1 tsp mild curry powder
1 tsp ground turmeric
3 tsp brown mustard seeds
1/2 tsp chilli powder
10 fresh curry leaves, plus extra fried leaves (optional), to serve
11/2 tsp caster sugar
1/3 cup (60ml) rice vinegar
1 red onion, thinly sliced into rounds
4 x 180g tuna steaks
Coriander leaves, to serve

METHOD
1.Place potato in a pan of cold salted water, bring to the boil over high heat. Cook for 3-4 minutes until par-cooked. Drain.
2.Heat the ghee in a frypan with a lid over medium heat.
3.Add onion and cook, stirring, for 2-3 minutes until softened.
4.Add chilli, ginger, garlic and spices, and cook for a further 1 minute or until fragrant.
5.Add the potatoes, curry leaves and 1 cup (250ml) water.
6.Cover and cook for 10 minutes, shaking to prevent catching, then remove lid and cook for a further 5-10 minutes until potatoes start to crisp
7.Remove from heat. Stir in 1/2 tsp sugar and season. Keep warm.
8.Combine the vinegar, 1/2 tsp salt and remaining 1 tsp sugar in a bowl, stirring until dissolved.
9.Add red onion and toss to combine. Set aside.
10.Heat a chargrill pan or barbecue to high.
11.Season tuna and grill for 1 minute each side or until seared but still rare in the centre.
12.Remove from pan. Rest, loosely covered with foil, for 5 minutes.
13.Drain red onion. Add coriander leaves and toss to combine. Season.
14.Divide tuna and potato curry among plates.
15.Top with onion mixture, extra chilli and fried curry leaves, if using, to serve.

02/16/2022

Recipe for raw pad Thai!
INGREDIENTS
1 small zucchini, spiralised or grated
2 carrots, spiralised or grated
1 red capsicum, seeds removed, very thinly sliced
1 cup (80g) finely shredded white cabbage
100g snow peas, trimmed, thinly sliced lengthways
1 cup (80g) bean sprouts, trimmed
1 cup (150g) frozen podded edamame, thawed
1 cup Thai (holy) basil leaves
tbs toasted seed mix in shoyu (from health food shops)
PAD THAI DRESSING
1 garlic clove, crushed
1/4 cup (70g) almond butter or pure peanut butter
2 tbs lime juice
21/2 tbs pure maple syrup
1/2 tbs sesame oil
1 tsp grated ginger

METHOD
1.For the dressing, place all the ingredients in a blender with 2 tbs filtered water and whizz to combine, adding a little more water to thin the mixture if necessary. Season and set aside.
2.Place the zucchini, carrot, capsicum, cabbage, snow peas, bean sprouts and edamame in a large bowl. Add the dressing and toss to combine. Divide among serving plates, top with the basil and serve with toasted seed mix.

02/14/2022

Minty lamb with beetroot and charred broccoli recipe!
INGREDIENTS
1/2 bunch mint, leaves chopped
1/2 bunch flat-leaf parsley, leaves chopped
1/4 cup (40g) pine nuts, toasted
2 tbs grated parmesan
1 garlic clove, finely chopped
2/3 cup (165ml) olive oil, plus extra to brush
12 x French-trimmed lamb cutlets
3 tsp dried mint
1 Kurrawong Organics broccoli, sliced lengthways
11/2 tbs lemon juice
100g watercress
2 Kurrawong Organics beetroots, cut into thin matchsticks
120g marinated feta, drained, crumbled

METHOD
1.Whiz the fresh mint, parsley, pine nuts, parmesan and garlic in a food processor until a paste. Gradually add 1/2 cup (125ml) oil and whiz until combined. Set aside.
2.Brush lamb with a little extra oil, then season and coat in dried mint. In a separate bowl, toss broccoli and 1 tbs oil. Preheat a chargrill pan to medium-high heat.
3.Cook broccoli, turning, for 3-4 minutes until lightly charred. Set aside. Cook lamb for 4 minutes each side for medium-rare or until cooked to your liking.
4.Whisk the lemon juice and remaining 1 tbs oil together in a bowl. Season.
5.Arrange broccoli, watercress, beetroot and feta on a platter. Top with the lamb, then drizzle over lemon dressing and mint pesto to serve.

02/13/2022

Recipe for chopped chilli chicken stir fry!
INGREDIENTS
1/4 cup (60ml) peanut or sunflower oil
250g purple eggplants, chopped if large
100g pea eggplants (from Asian grocers), blanched
1 bunch spring onion, sliced
1/4 cup (75g) gluten-free chilli paste or chilli sauce
2 long red chillies, thinly sliced
1 bunch Thai basil, leaves picked
500g chicken mince
Steamed rice, to serve
Fried eggs, to serve

METHOD
1.Heat 2 tbs oil in a wok or large frypan over medium-high heat. Add eggplants, season and cook, stirring, for 3-4 minutes until golden. Remove from pan and set aside. Return pan to medium-high heat with remaining 1 tbs oil. Cook onion, chilli paste and half the chilli and basil, stirring, for 2-3 minutes until softened. Add chicken and cook, breaking up with a spoon, for 10 minutes or until browned. Return the eggplant to pan and toss to warm through.
2.Divide rice, chicken and eggs among plates. Top with remaining basil and chilli.

02/12/2022

Valli Little's Cajun ocean trout with pineapple salad
INGREDIENTS
1 tsp each ground cumin, coriander, sweet smoked paprika (pimenton) and fennel seeds
2 tbs olive oil
4 x 150g ocean trout fillets, skin removed, pin-boned
1/2 pineapple, peeled, cored, thinly sliced
2 Lebanese cucumbers, cut into thin wedges
1 long red chilli, seeds removed, thinly sliced
Juice of 1 lime
1/2 cup coriander leaves

METHOD
1.Combine the spices, 1 tbs oil and 1 tsp salt in a large bowl. Add the fish, turning to coat, then set aside for 15 minutes to marinate.
2.Heat the remaining 1 tbs oil in a frypan over medium heat and cook the fish for 2-3 minutes each side until almost cooked through. Remove from the pan, loosely cover with foil, then set aside to rest for 5 minutes.
3.Meanwhile, place the pineapple, cucumber, chilli and lime juice in a bowl, season, then toss to combine. Place on a serving platter and flake the trout over the top. Sprinkle with coriander to serve.

02/11/2022

Orecchiette with hot-smoked salmon, peas and beurre blanc sauce recipe!
INGREDIENTS
400g orecchiette or other short dried pasta
1/3 cup (80ml) white wine
1/3 cup (80ml) white wine vinegar
2 eschalots, finely chopped
175g chilled unsalted butter, chopped
1 cup (120g) frozen peas
250g hot-smoked salmon or trout fillets, skin removed, flaked
2 tbs thickened cream
2 tbs chopped dill, plus extra sprigs to serve

METHOD
1.Cook pasta in a saucepan of boiling salted water according to the packet instructions until al dente. Drain, reserving 1/4 cup (60ml) cooking liquid.
2.Meanwhile, to make beurre blanc sauce, place wine, vinegar and eschalot in a saucepan over medium-low heat. Cook for 3-4 minutes until liquid is reduced to 1 tbs. Whisking constantly, add the butter, 1 piece at a time, until mixture is thick. Remove from heat and cover to keep warm. Blanch peas in boiling salted water for 1 minute. Refresh under cold running water, then drain well.
3.Combine pasta with the beurre blanc sauce in a serving bowl, adding a little of the reserved cooking liquid to loosen, if necessary. Add peas, salmon, cream and dill, then gently toss to combine. Serve garnished with extra dill sprigs.

02/10/2022

Prawn and spinach angel hair pasta with prawn oil recipe!
INGREDIENTS
400g angel hair pasta
1kg green prawns, peeled (tails intact), deveined, shells reserved
250g cherry tomatoes, halved
100g baby spinach leaves
Micro basil, to serve
PRAWN OIL
1 cup (250ml) olive oil
5 lemon thyme sprigs, leaves picked
4 garlic cloves, bruised
1 each carrot and onion, roughly chopped
1 celery stalk, roughly chopped
2 bay leaves
1 tsp each fennel and coriander seeds
1 tbs tomato paste
6 flat-leaf parsley stalks
2 basil stalks
1 tsp sweet smoked paprika (pimenton)

METHOD
1.For the prawn oil, heat 1/2 cup (125ml) oil in a large saucepan over high heat.
2.Add reserved prawn shells, thyme leaves, garlic, vegetables, bay leaves, and fennel and coriander seeds.
3.Cook, stirring, for 5-6 minutes until shells are crisp and dry.
4.Add the tomato paste and cook, stirring, for 2-3 minutes until slightly darkened and caramelised.
5.Add the parsley, basil stalks and paprika, and stir to combine.
6.Add the remaining 1/2 cup (125ml) oil.
7.Reduce heat to low, and cook, stirring occasionally, for 15 minutes or until flavours infuse.
8.Remove from heat and allow to infuse for a further 15 minutes.
9.Strain the oil through a sieve, pressing down on the shells to extract as much oil as possible.
10.Discard solids and set aside.
11.Cook the pasta in a large saucepan of boiling salted water according to packet instructions. Drain.
12.Meanwhile, heat 2 tbs prawn oil in a large frypan over medium-high heat.
13.Add the prawns and cook, stirring, for 2-3 minutes until just cooked through.
14.Add tomato and spinach, and cook for a further 1 minute or until tomato is warmed through and spinach is wilted.
15.Add drained pasta to pan with reserved prawn oil. Season and toss to combine.
16.Divide among serving plates and top with micro basil to serve.

02/09/2022

Recipe for Taleggio sourdough salad with simple salsa verde!
INGREDIENTS
1 sourdough loaf, cut on an angle into 1cm-thick slices
2 tbs olive oil
1 garlic clove, halved
100g Taleggio (from delis – substitute brie), rind removed, thickly sliced
2 bunches broccolini, trimmed, halved lengthways, blanched, refreshed
1 bunch asparagus, trimmed, halved lengthways, blanched, refreshed
1/2 cup loosely packed watercress sprigs
1/2 cup (70g) roasted hazelnuts, chopped
Lemon wedges, to serve
SIMPLE SALSA VERDE
1 bunch tarragon, leaves picked, plus extra to serve
1 bunch flat-leaf parsley, leaves picked
1/2 cup (125ml) extra virgin olive oil
Juice of 1 lemon

METHOD
1.For the simple salsa verde, place all ingredients and 1/2 tsp salt flakes in a food processor and whiz until smooth. Set aside.

2.Heat the oven grill to high heat. Rub sourdough slices with oil and place on a large baking tray. Grill, checking often, for 90 seconds each side or until golden. Rub toasted sourdough with cut side of garlic. Return sourdough to tray, placing some slices on their sides and some lying flat. Arrange Taleggio on top. Grill, checking often, for 1-2 minutes or until cheese has melted.

3.Arrange sourdough on a serving platter with broccolini, asparagus, watercress and hazelnuts. Drizzle with a little salsa verde and scatter with extra tarragon. Serve with lemon wedges and remaining salsa verde.

02/07/2022

Recipe for Orecchiette with walnut and pea pesto!
INGREDIENTS
1 cup (100g) walnuts, roasted and cooled, plus extra chopped to serve
1 1/2 cups (180g) frozen peas, blanched and refreshed
3 tsp dried Italian herbs
3/4 cup (60g) finely grated parmesan
2 garlic cloves, crushed
Juice of 1/2 lemon
1 cup (250ml) extra virgin olive oil
400g orecchiette

METHOD
1.Place walnuts, peas, herbs, parmesan, garlic, lemon juice and 200ml oil in a blender, and whiz to a coarse paste. Season to taste and place in a large bowl.

2.Cook pasta in boiling salted water to packet instructions. Drain, reserving 2/3 cup (160ml) cooking water. Add pasta to the pesto in the bowl, then add reserved cooking water. Stir to coat. Top with extra chopped walnuts to serve.

02/07/2022

Recipe for summer chopped salad with citrus sesame dressing!
INGREDIENTS
2 corn cobs
1 tbs olive oil
2 small zucchini, chopped
1/4 small white cabbage, finely sliced
2 small Lebanese cucumbers, chopped
2 small beetroots, cooked, cut into wedges
1 small iceberg lettuce, roughly chopped
1/4 cup (60ml) apple cider vinegar
120g edamame beans, blanched
1/3 cup loosely packed dill sprigs & flat-leaf parsley leaves
2 spring onions, finely chopped
1/3 cup (4 tbs) furikake or nori sesame topping (from Asian food shops)

CITRUS SESAME DRESSING
1 garlic clove, finely chopped
1 1/2 tbs tahini
1 tbs tamari
1/4 cup (60ml) rice wine vinegar
1 tbs ponzu sauce (citrus soy – from supermarkets)
2 tbs light-flavoured oil
1 tsp sesame oil
1 tbs wasabi paste
1 Asian (red) eschalot, finely chopped
DEEP-FRIED CHICKPEAS
2 cups (500ml) light-flavoured oil, to deep-fry
400g can chickpeas, drained
1 tbs furikake or nori sesame topping (from Asian food shops)

METHOD
1.Cut the corn cobs in half and simmer in a large pan of water for 8 minutes, then drain and cool. Cut off the kernels.

2.Heat a little olive oil in a hot pan, add the corn kernels and zucchini and cook until the zucchini is just starting to soften and colour.

3.Meanwhile, make the citrus sesame dressing. Whisk the garlic, tahini, tamari, vinegar and ponzu in a bowl. Slowly add the oils, whisking continuously until emulsified. Whisk in the wasabi and then stir in the eschalot.

4.To deep-fry the chickpeas, heat oil in a large heavy-based pan until a breadcrumb dropped in sizzles. Carefully add chickpeas and fry for 2 minutes, or until they start to blister. Drain in a bowl lined with paper towel. Season with the furikake while still hot and leave to cool completely. (You can store them in an airtight container for up to a day – they make an excellent snack.)

5.Arrange cabbage, cucumber, beetroot and lettuce in a bowl, add apple cider vinegar and toss well. Top with corn, zucchini and edamame. Drizzle over sesame dressing and finish with chickpeas, dill, parsley, spring onions and furikake.

02/06/2022

Recipe for Eggplant Kasundi Warm Rice Salad!

INGREDIENTS
½ cup (125ml) olive oil
1 tsp each cumin seeds, caraway seeds, fennel seeds & nigella seeds
1 tbs brown mustard seeds
24 fresh curry leaves
1 onion, finely chopped
1 tbs finely grated ginger
3 garlic cloves, crushed
600g eggplant, cut into 1cm pieces
2 tbs each curry powder, brown sugar & white vinegar
2 x 400g cans cherry tomatoes
400g can chickpeas, rinsed, drained
½ cup (140g) thick Greek-style yoghurt
Juice of ½ a lemon
1 Lebanese cucumber, thinly sliced into rounds
Mint leaves, to serve
CARDAMOM RICE
250g basmati rice
4 cardamom pods
2 star anise

METHOD
1.Heat oil in a saucepan over medium heat. Add seeds and curry leaves. Cook for 2 minutes or until mustard seeds start to pop. Add the onion, ginger and two-thirds garlic. Cook 3-4 minutes until onion has softened. Add eggplant, curry powder and sugar. Cook 8-10 minutes until eggplant has softened slightly.

2.Stir in vinegar, half the tomatoes and 1 cup (250ml) water. Bring to the boil. Reduce heat to mediumlow and simmer, loosely covered, for 25 minutes or until eggplant is very tender. Stir in chickpeas and remaining tomatoes.

3.For the rice, combine all ingredients with 2 cups (500ml) cold water and 1 tsp salt flakes in a pan over high heat. Bring to the boil. Reduce heat to low, cover and cook, without stirring, for 12 minutes or until water has been absorbed and rice is tender. Uncover and stir with a fork.

4.For dressing, combine yoghurt, lemon juice and remaining garlic in a small bowl.

5.Place rice in a bowl. Top with eggplant and cucumber. Drizzle over dressing and scatter with mint. Toss to serve.

Daily Wellness Recipes

02/23/2022

02/22/2022

02/21/2022

02/21/2022

02/20/2022

02/19/2022

02/18/2022

02/17/2022

02/16/2022

02/14/2022

02/13/2022

02/12/2022

02/11/2022

02/10/2022

02/09/2022

02/07/2022

02/07/2022

02/06/2022

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