Real Living Australia - June 2018

this is an edited extract from

the beauty chef

by carla oates |

recipes

carla oates, rachael lane |

photography

rochelle seator |

styling

lee blaylock

Serves 2 (4 pancakes)

Prep time 20 mins

(plus 30 mins chilling)

Cooking time 4 mins

200g sliced smoked salmon

1 large avocado, thickly sliced

Fermented beetroot and

onion, to serve (optional)

1 small handful dill, to serve

Black pepper, to serve

BUCKWHEAT

PANCAKES

½ cup (80g) buckwheat flour

1 tbsp arrowroot

½ tsp gluten-free baking

powder

½ cup (125g) natural yoghurt

1 large egg, separated

2 tsp melted ghee, plus extra

for greasing

HORSERADISH CREAM

½ cup (125g) natural yoghurt

1 tbsp freshly squeezed

lemon juice

1 tbsp freshly grated

horseradish

Himalayan salt, to taste

1 To prepare the pancakes,

place the buckwheat flour,

arrowroot and baking powder

in a bowl and mix well to

combine. Add the yoghurt

and egg yolk, and whisk to

make a smooth batter.

(^2) In a separate bowl, whisk
the egg white to soft peaks.
Fold through the buckwheat
mixture. Add the ghee and
stir to combine. Cover and
refrigerate for 30 minutes.
3 To make the horseradish
cream, combine yoghurt,
lemon juice and horseradish
in a bowl. Season with salt.
4 Brush a large frying pan
with ghee and place over
medium heat.
5 Make four pancakes,
using around ¼ cup (60ml)
of batter for each one and
spreading out slightly to
make 1cm-thick discs. Cook
for 1–2 minutes on each
side, until golden brown.
6 Serve the pancakes
warm, topped with
smoked salmon, avocado,
horseradish cream and
fermented beetroot and
onion, if desired. Top with dill
and ground black pepper.
Buckwheat pancakes with
horseradish cream and smoked salmon
The flavours of this dish marry beautifully and horseradish, an anti-inflammatory
with disease-fighting compounds, will help clear your sinuses if you have a cold.
Serves 2 (makes 1½ cups)
Prep time 15 mins
(plus soaking overnight)
Cooking time 30 mins
cup (30g) gluten-free rolled
oats, soaked in water overnight
1 frozen banana, coarsely chopped
30g almond butter
1 medjool date, pitted
½ tsp ground nutmeg
½ tsp ground turmeric
¼ tsp cinnamon
tsp freshly ground black pepper
½ cup (125ml) almond milk
POACHED PEARS
2 cups (500ml) water
1½ tbsp raw honey
1½ tbsp apple cider vinegar (unpasteurised)
½ tsp vanilla bean powder
2 beurre bosc pears, peeled
TOPPING
2 tbsp granola (see opposite)
1 tsp bee pollen (not suitable
for those with bee allergies)
Marigold petals (optional)
1 Preheat the oven to 180°C.
2 To prepare the poached pears, place
water, honey, cider vinegar and vanilla in a small
saucepan and bring to the boil. Decrease the
temperature to low. Add pears, cover surface with
a sheet of baking paper and weigh down with an
upturned plate to keep the pears submerged.
Poach for 20–25 minutes, until just tender. Turn off
the heat and leave pears in poaching liquid to cool.
3 To prepare the smoothie bowls, drain the
excess liquid from the oats and place them,
together with the remaining ingredients, in
a high-speed blender. Blend until smooth.
4 Pour smoothie mixture into two shallow
bowls. Cut a pear half into slices and place over
the two smoothies. Top with granola, bee pollen
and marigold petals, if using.
NOTE Poached pears can be prepared in
advance and stored in the fridge for up to
1 week. You need only half a pear for this recipe.

• From healthfood stores and specialty grocers
  Autumn spice smoothie
  bowl with pear, banana
  and turmeric cream
  This creamy bowl of deliciousness (pictured,
  right) is rich in silica from the oats, which
  helps with skin elasticity. And it’s brimming
  with anti-inflammatory, antioxidant spices.
  24
  MINS
  @reallivingmag
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