Not sure what to give your mum for Mother's Day? Or maybe she already has everything you can think of?
Here's a sure way to make her day! Invite her over for dinner and surprise her with our delicious, home-cooked, three-course BePure menu. Then 'wow' her with the nutritional insights that accompany each course!
These courses are all simple to make, delicious and most importantly nutritious.
Hint: I've found this feast is best served with a beautiful bunch of seasonal flowers.
Course One: Cauliflower Tabbouleh
Eating seasonal, locally sourced fruits and veggies are better for us as they are fresher and contain higher a nutritional density than foods that have been traveled across the country or in some cases, across the world. In New Zealand we are lucky and Cauliflower will grow throughout the year. This recipe serves 4 (+ leftovers) and is gluten free, dairy free, egg free and refined sugar-free.
1 medium to large head of cauliflower
1 cup fresh flat-leaf parsley leaves, chopped
1⁄2 cup packed fresh mint leaves, chopped
1 cup cherry tomatoes, quartered or halved (depending on size)
1 cup cucumber, de-seeded peeled and chopped
1 red or yellow capsicum, finely chopped
1⁄2 tsp ground cumin (dry roasted)
1⁄2 tsp ground coriander (dry roasted)
1⁄4 cup fresh lemon juice
1⁄4 cup olive oil
1 clove garlic, crushed
1⁄4 tsp black pepper
1⁄2 – 1 tsp salt
Cut the cauliflower to remove the stem and then chop into pieces small enough to fit into your food processor.
Place the cauliflower in food processor and pulse until the cauliflower pieces turn into “cauliflower rice”. You may have to do this in batches, depending on how large your processor is.
Transfer blended cauliflower to a large mixing bowl.
Add the rest of the prepared vegetables and herbs to the cauliflower rice.
In a small frying pan, gently roast the cumin and coriander (without any oil) until fragrant. Combine in a jar or blend together all the dressing ingredients and add this to the cauliflower
Tabbouleh mix. Season with extra salt, pepper and lemon juice to get the desired flavour.
Course Two: Beef and Vegetable Kebabs
Selenium is an important antioxidant which helps immune function and some studies have shown it may even be protective against cancers.
Because New Zealand soils have low levels of selenium and modern farming methods fail to remineralise our soils, foods grown here reflect that. As a result, our dietary intakes of selenium are lower than many other countries.
It is estimated we get only 10-20% of the selenium we require to hit our recommended daily intake of 60 mcg per day (RDI). Given this figure is the amount needed to prevent disease, I personally would like to see selenium intake much higher than this. A good source of selenium is beef, also brazil nuts and fish.
This recipe serves 4 (+ leftovers for 4 lunch portions) and is gluten free, dairy free, egg free and sugar-free.
1,200g steak of your choice cut into 2cm cubes
20 mushrooms, halved
2 red capsicums, 2cm pieces to fit on skewer
2 yellow capsicums, 2cm pieces to fit on skewer
4 zucchini, sliced into 1cm rounds
16 – 20 bamboo skewers. Soak in water for 30 mins beforehand
1/4 cup honey
3/4 cup of tamari
5 cm piece of grated ginger
8 cloves garlic, crushed
1/2 cup parsley, finely chopped
Salt and pepper
1 a small cucumber, peeled and grated
1 cup plain full-fat greek yogurt
2 clove garlic, crushed
2 tbsp olive oil
2 tbsp lemon juice
Pinch of salt
2 tbsp fresh dill or parsley finely chopped
Prepare the marinade and add the diced steak. Marinate for at least an 1 hour before cooking. Marinate overnight for best flavour results and tenderisation.
Assemble marinated steak on skewers alternative with vegetables.
Brush skewers with any remaining marinade.
Cook kebabs on a hot BBQ, cast-iron pan, or under the grill, until the meat and vegetables have cooked through or are done to your liking, turning as you need (5 – 10 minutes).
Grate the cucumber and squeeze out any excess liquid.
Combine the yoghurt, garlic, oil, lemon juice and salt in a large bowl, add cucumber and herbs, mix cover and refrigerate until ready to use.
Course Three: Apple and Feijoa shortcake
Just because we believe in eating whole foods free from gluten, refined grains and refined sugar, doesn’t mean you can't indulge in a delicious dessert occasionally. This shortcake is perfectly complimented with a warm cup of herbal tea. This recipe serves 10 and is gluten free and has a dairy free option.
2 1/4 cup ground almonds
3/4 cup rice flour (you can also use buckwheat or a combination of your favourite)
1/2 cup butter (use coconut oil for dairy free version)
2 tbsp coconut sugar
1 tsp baking powder
2 apples cored and sliced
4 feijoas peeled and sliced
Preheat oven to 180 degrees Celsius
Melt butter and sugar together. Add remaining ingredients except for fruit and mix to form a stiff dough.
Line a swiss roll tin (or thin, rectangular tin) with baking paper and spread 3/4 of the mix over the base. Evenly distribute the apple and feijoa slices over the dough, sprinkle with cinnamon, or ginger or whatever takes your fancy.
Sprinkle over the remaining dough.
Cook for about 45 minutes or until golden
We always enjoy seeing the beautiful meals you create. If you have a go at the full 3-course meal or any of them individually share them with us on Instagram @bepurebenwarren!