VIBRANT VEGETABLE, CHIA & FLAXSEED & TOFU STIR-FRY (SERVES 4) 2 tablespoons peanut oil 400g firm tofu, sliced into small cubes. 2 medium carrots, peeled and sliced thinly on the diagonal 1 bunch baby bok choy, leaves separated from stems, stems diagonally cut into 2 cm pieces 180 mange tout, washed, ends trimmed 150g oyster mushrooms 300g bean sprouts 2 cloves garlic, crushed Nob of ginger, peeled and grated 1 tablespoon Bioglan Superfoods Chia & Flaxseeds 1 tablespoon cornflour 30ml soy sauce 1. Prepare all the ingredients according to order listed above. This will make stir-frying quick and easy. 2. Heat 1 tablespoons of the oil in a wok and stir-fry the tofu until golden brown. Remove from the wok and set aside. 3. Heat the second tablespoon of the oil in the wok and stir-fry the vegetables, adding them in the following order (from the most firm to soft): carrot and bok choy stems; mange tout and oyster mushrooms; bok choy leaves and bean sprouts; garlic and ginger. Stir-fry for a few minutes after each addition. Vegetables should just start to soften but remain crisp and brightly coloured. 4. Return the fried tofu pieces to the wok. 5. Blend the cornflour in ¾ cup of water until smooth. Add the soy sauce. 6. Pour the soy sauce/cornflour mixture into the wok over the vegetables and tofu and continue to stir-fry for a few more minutes. The wok contents should start to sizzle and vegetables will become glossy as the sauce thickens slightly. 7. Sprinkle Bioglan Superfoods Chia & Flaxseed and serve
GREEN SMOOTHIE (SERVES 2) 1 banana 2 tsp Bioglan Superfoods Spirulina Powder 1 tbsp Bioglan Superfoods Chia & Flaxseeds 15g shredded fresh kale or organic baby spinach 240ml organic apple juice Blend bananas, Bioglan Superfoods Spirulina Powder, Bioglan Superfoods Chia & Flaxseeds, baby spinach or Kale and apple juice until smooth and creamy.
ACAI & BERRY GRANOLA SMOOTHIE (SERVES 2) 1 hand full of granola 2-3 tbsp Fresh Chopped Mint 1 Cup Almond Milk 1 tbsp Bioglan Superfoods Acai+ Berry powder 1 banana 1 tbsp honey 2 Cups Ice Blend everything in a blender until ice cubes are completely broken up. Top with additional granola for nicer presentation.
ACAI & BERRY, ALMOND, CHIA & FLAXSEED MUFFINS (MAKES 6) 1 cup self raising flour 1 teaspoon cinnamon 2 tablespoons Bioglan Superfoods Chia & Flaxseeds 1 cup almond meal 2/3 cup raw caster sugar 3 tablespoons Bioglan Superfoods Acai + Berry Powder 125g blueberries, 1 cup buttermilk ¼ cup olive oil 1 egg white 1. Preheat 190 C. Sift flour, cinnamon into a bowl, stir in the Bioglan Superfoods Chia & Flaxseeds, almond meal, brown sugar, Bioglan Superfoods Acai + berry powder and blueberries. Whisk buttermilk, olive oil and egg white. 2. Fold the liquid ingredients into dry ingredients and mix until just combined. Divide the mixture between six large muffin holes. Bake for 30-35 minutes.
BEETROOT & COCONUT CUBES 3 cups desiccated coconut 100 grams of organic coconut oil, gently melted and cooled 1 tsp vanilla 2 egg whites 3/4 cup honey 1 teaspoon of Bioglan Superfoods Beetroot Powder mixed with 1 teaspoon water 1. Place the coconut into a large bowl, mix in the egg whites, coconut oil, vanilla and honey until well combined. 2. Divide the mixture evenly between two bowls. 3. Add the beetroot juice to one bowl and mix until the colour is evenly distributed. Line a tin with baking paper. Press the white mixture very firmly into a tin spread on the pink layer and again press it down. Place in the fridge to set, or into the freezer for less time. Leave for several hours before trying to cut, if you cut it to soon it will crumble.
BEETROOT HUMUS (MAKES 6) 8 oz chickpeas 3 cloves of garlic 1 onion ½ cup tahini 2 tsps of Bioglan Superfoods Beetroot Powder mixed with 70ml of water ¼ cup lemon juice 1 tbsp ground cumin ¼ cup olive oil 1. In a large bowl, cover chickpeas with cold water and soak overnight. 2. Drain chickpeas and place in a large heavy saucepan; add onion, cover with water and bring to a boil over medium heat. Cook for 1 hour, or until chickpeas are very soft. Drain, reserving 1 cup of cooking liquid. Allow to cool. 3. Add Bioglan Superfoods Beetroot Powder and water to the chickpeas and onions, tahini, garlic, lemon juice and cumin. Blend until smooth. Slowly, while the machine is running, pour in more beetroot juice or the reserved cooking liquid, and olive oil. Continue to process until mixture is thoroughly combined. 4. Drizzle with a little olive oil. Serve with crackers or fresh vegetables.
FIG & BEETROOT SALAD WITH SPIRULINA DRESSING 3 beetroot 6 figs 1 lettuce of choice 6 cherry tomatoes Dressing: 3 tbsp walnut oil 1 tbsp apple cider vinegar 1 tsp Bioglan Superfoods Spirulina Powder 1 tsp mustard 1. Roast the beetroot for approx 90 mins at 180 C (depending on size). 2. While cooking, cut tomatoes in half and brush with oil. In the last 15 minutes, slide into the oven alongside the beetroot. Set aside to cool before peeling. The skin will lift off. 3. Mix all dressing ingredients together and then toss the lettuce leaves in the dressing (leaving a small amount of dressing to the side). 4. Assemble all ingredients on individual plates and drizzle the remaining dressing over the top. Great in Autumn when figs are at their finest.
GLUTEN FREE BLUEBERRY MUFFINS WITH WHEATGRASS (MAKES 6-10) 16 ounces of gluten-free muffin mix 2 eggs 1/2 cup applesauce 1 cup blueberries 2 tablespoons Bioglan Superfoods Wheatgrass Powder 2 tablespoons sugar 2 cups water 1/4 cup ground flax seed 1. Preheat oven to 400 degrees F. 2. Mix eggs, water, applesauce and flax together. 3. Blend in muffin mix, stir until smooth. 4. Mix in Bioglan Superfoods Wheatgrass Powder. 5. Carefully stir in blueberries. 6. Line tray with muffin paper, Spoon mixture into liners. 7. Sprinkle sugar on top of each muffin. 8. Bake 15-20 minutes or until lightly brown on top.
MAPLE WHEATGRASS PANCAKES (MAKES 10) 1/2 cup oat bran 2-3 heaping tbsp Bioglan Superfoods Wheatgrass Powder 1 tsp maple extract 1 tsp vanilla 2 egg whites 1/2 tsp baking powder 4 tbsp unsweetened vanilla almond milk (or more if batter is too thick) 1-2 packets stevia 2 tbsp unsweetened apple sauce Combine together well and cook like cakes in your no-stick cooking spray coated, medium heated pan. 3-4 minutes each side. Top with pecan pieces and pancake syrup.
EGGPLANT PARMIGIANA WITH GARLIC BARLEYGRASS PESTO 1 Aubergine Hand full of Walnuts Basil 1 tsp Bioglan Superfoods Barleygrass powder 1 Beef tomato 1 Lemon 1 clove of Garlic 1 tsp Olive oil 1 tbsp Salt Splash of Water 1. Cut aubergine into slices 2. Rub salt onto the aubergine and leave for 30 minutes to an hour (to extract water) 3. Process walnuts and breadcrumbs and carefully grill making sure not to burn. This will create a topping for the aubergine 4. Gently wipe the salt off the aubergine with a damp paper towel 5. Coat aubergine slices with olive oil and coat with the bread crumbs 6. Blend olive oil, lemon juice, walnuts, garlic, and salt for the cheese 7. Blend olive oil, freeze dried Bioglan Superfoods Barleygrass Powder, basil, garlic, and salt for the pesto 8. Serve up as a tower of slices, Aubergine the tomato, some dressing the aubergine again. All on a bed of the Bioglan Superfood Barleygrass pesto.