Pan-Fried Caulifl ower Gnocchi
with Creamy Pesto Sauce
Serves 2–3Steam cauliflower for
10 min or until tender.
Transfer to food
processor and blend until
finely chopped.
Put in medium bowl
and add all remaining
ingredients except ghee.
Stir to combine.
Line baking tray with
baking paper.
Dust clean kitchen
bench and your hands
with some arrowroot.
Divide gnocchi
mixture into quarters.
Use hands to gently roll
one quarter at a time into
2cm thick logs.
Dip small sharp knife
in some arrowroot and
cut each log into 2cm
pieces. Gently squeeze
each piece in centre to
give it classic gnocchi
shape then transfer to
prepared tray.Melt ghee in large
frying pan over low–
medium heat.
Cook gnocchi in
batches for 1–2 mins on
each side until golden
brown. Transfer to plate
and set aside.
To prepare creamy
pesto sauce, pour
coconut and almond
milk into frying pan and
simmer over a medium
heat for 2–3 mins
until reduced a bit and
slightly thicker.
Add pesto, stirring
to combine, and heat
through. Add gnocchi
to pan and ladle with
sauce to coat.
Serve gnocchi in
shallow serving bowls
scattered with shredded
basil and topped with
freshly ground black
pepper. Enjoy!Tamarind Fish Curry
Serves 2Curry Paste
2 tbsp shredded coconut
1 tsp coriander seeds
½ tbsp cumin seeds
½ tsp fennel seeds
1½ tbsp ghee or extra-
virgin olive oil
¼ tsp ground cinnamon
¼ tsp ground turmeric
⅛ tsp cayenne pepperCurry
2 tbsp ghee or extra-
virgin olive oil
1 onion, thinly sliced
1½ tbsp fresh ginger,
finely chopped
1 garlic clove, peeled
8 curry leaves, dried
½ tsp yellow mustard
seeds
2 tomatoes, diced
2 tbsp tamarind purée250mL water
Sea salt, to taste
300g skinless
barramundi fillet cut
into 8cm chunks
1 large handful coriander
stems & leaves,
coarsely chopped,
to serve
Cauliflower rice, to serve
Turmeric Roti (recipe to
left), to serveTo prepare curry paste, toast coconut
and coriander, cumin and fennel seeds
in small pan over low–medium heat for
1 min, or until golden.
Grind with spice grinder or mortar
and pestle, then transfer to small bowl.
Add ghee and remaining spices and
blend to form paste. Set aside.
Heat ghee in large frypan over low–
medium heat. Cook onion, ginger and
garlic for 2–3 mins until softened.
Add curry paste, curry leaves and
mustard seeds and cook for about
30 secs.Add tomato and tamarind and stir
to combine. Gradually pour in water
and bring to boil.
Reduce curry to simmer and cook
for 15–20 mins, or until reduced by
half. Season with some salt.
Add barramundi, cover and
gently simmer for 6–7 mins, or until
just cooked through. Shake pan
occasionally to ensure barramundi
cooks evenly.
Scatter with coriander and serve
with some cauliflower rice and
Turmeric Roti, if desired.Vanilla & Cardamom Chia Puddings
Serves 2180mL water
8 cardamom pods,
bruised with side
of knife
310mL drinking coconut
or almond milk
60g chia seeds1 tsp natural vanilla
extract
Stevia, to taste, or
manuka honey
(optional)
125g coconut yoghurt,
to serve50g blueberries,
blackberries or
raspberries, to serve
35g pecans, roughly
chopped, to serveIn small saucepan, combine water
and cardamom pods and simmer for 5
mins or until water is reduced by half.
Add coconut milk and bring back to
simmer. Remove saucepan from heat
and set aside to infuse for 10 mins.
Strain infused milk through sieve
into medium bowl.
Add chia seeds, vanilla and stevia
and stir well to combine.
Pour pudding into small jars or
glasses and leave overnight for seeds
to swell and pudding to thicken.
Serve pudding with coconut
yoghurt, berries and pecans.400g cauliflower
florets, broken into
large pieces
50g ground almonds
2 tbsp arrowroot, plus
additional for rolling
15g nutritional yeast
flakes
1 egg white
(optional)
1 tsp psyllium husk
½ tsp sea salt
2 tbsp ghee or extra-
virgin olive oil
Creamy Pesto Sauce
125mL tin coconut milk
125mL almond milk
90g pesto
Fresh basil, finely
shredded, or micro
herbs (optional),
to serve
Freshly ground black
pepper, to servewellbeing.com.au | 135