Here are the favourite ways we enjoy it…

• • • Serve with vegetable crudités and Mountain Bread Chips
    • Spoon over steamed green vegetables, fritters, chicken or fish
    • Use as a dressing on salad
    • Stir through pasta with some sustainable tuna and olives
    • Spread on some sourdough with some feta, tomato and rocket
    • Fold through scrambled eggs
    • Serve on baked potato

  If you’re looking for more recipe inspiration, take a look at my lunchbox recipe ebook, Easy Wholefood Lunchboxes.

  It’s packed with 40 delicious nut-free, refined sugar-free sweet and savoury recipes which have all been kid-tested and approved!

• 

  Print

  Lunch-box Friendly Pesto

  Prep Time 5 minutes

  Cook Time 5 minutes

  Total Time 10 minutes

  Author Brenda Janschek

  Ingredients

  • 4-5 healthy bunches of basil or a mix of greens coriander, parsley, baby spinach or rocket
  • 1/2 cup pine nuts or pepitas
  • 1/2 cup parmesan cheese grated
  • 1 garlic clove
  • Good squeeze of lemon
  • 1/4 teaspoon sea salt
  • 1/4-1/2 cup extra-virgin olive oil

  Instructions

  • Put all the ingredients except olive oil in food processor or thermomix and blend to form a paste. Add olive oil and blend to preferred consistency.
• If you make this recipe please do take photos and send them to me.If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life.

  And remember, if you haven’t already, grab your copy of Easy Wholefood Lunchboxes here.

  Here are is another dip recipe for you to enjoy, Roast Pumpkin Dip and a round up of some of my favourite dips here.

  Bren x

  • 

    Free Breakfast Recipe eBook

    As far as breakfast cereal goes, I always say, “you may as well eat the box’, it’s probably more nutritious than what’s inside! Here are 5 things to think about before you reach for the boxed cereal in the supermarket.

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This recipe is not only lip smacking tasty, but it’s versatile enough to prepare for a family lunch, dinner, bbq or I used to roll it out when I ran my kids cooking classes, where even I was taken aback by the kids raving about how gorgeous the beans were ‘done this way’. One little girl looked at me accusingly and said suspiciously, “I don’t know how you’ve done it, but you’ve got me eating and liking broccoli.”So cute! Happy days!

I have to admit, we rarely eat tofu. I’m not a massive fan of it from a health perspective, but every now and then I like to change things up, so we went for an organic tofu (meaning not-GM). Tempeh would be a better choice,  as the process of fermenting reduces the anti-nutrients and creates a natural probiotic food. Using prawns is definitely my favourite!

But really, you can leave it out if you so desire, increase the seeds, add some cashews, or whatever you favourite protein may be.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Udon noodles
Salt
Sunflower seeds/pumpkin seeds/sesame seeds
Coconut or rapadura sugar
Olive oil
Apple cider vinegar
Tamari sauce
Sesame oil

Print

Asian-Style Vegetable and Noodle Salad

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Author Brenda Janschek

Ingredients

• Noodle Salad
• 300 g broccoli cut into small florets
• 150 g green beans halved
• 270 g organic udon noodles or kelp noodles if gluten free
• Coconut oil
• 1 medium onion sliced
• 1 clove garlic
• 1 tablespoon ginger grated
• ½ tsp sea salt
• 1 cake firm organic tofu sliced thickly (or fried tempeh, seared sliced beef, sliced chicken or pork)
• 1/4 cup sunflower/ pumpkin seeds/sesame seeds I used a mix
• Optional: seeds can be dry roasted on frying pan to create a depth of flavour
• 1 teaspoon sesame oil
• Lemon or lime wedges for serving
• Dressing
• 1 teaspoon coconut or rapadura sugar dissolved in 1 tablespoon boiling water
• ¼ cup olive oil
• 35 ml apple cider vinegar
• 1 teaspoon tamari sauce
• 1 teaspoon sesame oil

Instructions

• For noodle salad, boil a saucepan of water and blanche vegetables for 2 minutes. Drain, and run under cold water to stop the cooking process. Set aside.
• Cook noodles according to packet in same water (full of alkaline goodness left from the veggies, strain and leave to cool.
• In a frypan, sauté the onion in a little coconut oil for a few minutes, add garlic, ginger and salt and continue cooking until onion is soft. Pour mixture into a bowl. Add more coconut oil to the frying pan and fry tofu, beef, chicken, pork or prawns until cooked
• For the dressing, In a jar combine all the dressing ingredients and shake well. Taste for seasoning.
• In a large bowl combine all the components and toss with dressing (use as much or as little dressing as you prefer) and serve with lemon or lime wedges.

If you make this please take photos and send them to me, or if you share them on instagram remember to tag me.

Other recipes you might like are Spicy Pork and Vegetable Nasi Goreng and Homemade Miso Ramen. 

Enjoy!

Brenda x