Page 24 - BOL May20 Edition

Recipes
Recipes HEALTHY & DELICIOUS

Recipes by Chelsea Brauer
@wickerandfeast

AVOCADO PESTO COUSCOUS WITH
ROAST PUMPKIN AND TUMERIC CHICKEN

INGREDIENTS METHOD
• 450g chicken thigh 1. Preheat oven to 180 degrees and line one tray
• 2 tbsp turmeric with baking paper
• 1 tbsp paprika 2. Cut pumpkin in ~2cm cubes and place on tray
• 1 tbsp olive oil with olive oil. Roast for 35 minutes or until golden
• 400g pumpkin 3. Meanwhile, slice chicken into thin strips and
• 1 red onion place in bowl to marinate with turmeric and
• ½ capsicum paprika, toss and cook in pan over high heat and
• 250g pearl couscous cook chicken until golden brown
• 2 cups rocket leaves 4. Lightly saute red onion and capsicum until soft
PESTO INGREDIENTS in pan
• 1 avocado 5. Cook pearl couscous according to packet
• 2 tbsp lemon juice instructions
• 2 tbsp garlic, minced 6. Add all pesto ingredients to high powered
• 1 cup spinach blender and blend until smooth
• 1 ½ cups fresh basil 7. In a large bowl, add rocket, cooked couscous, red
• Pepper onion, capsicum, roast pumpkin and pesto, toss
together
8. Add chicken on top and serve!

RAW RASPBERRY COCOA SLICE

INGREDIENTS METHOD
BASE LAYER 1. In a high-powered blender, add designated
• 1 cup desiccated coconut coconut, almonds and cocoa powder. Mix on
• 1 cup almonds high power until almonds are finely ground
• 2 tbsp pure peanut butter 2. Add remaining ingredients of base layer and
• 10 Medjool dates blend until combined into a finely ground, sticky
• 3 tbsp cocoa powder crumb. You may need to add some extra water
• 1 tbsp honey or honey to reach this consistency.
• 1 tsp vanilla extract 3. Press base layer very firmly into a 20x20cm
• 1-2 tbsp water baking tin, lined with baking paper
MIDDLE LAYER 4. Place all ingredients of the middle layer into the
• 200g frozen raspberries food processor and blend on high speed until
• 3 Medjool dates mixture resembles a dough consistency
• 1/2 cup almond meal 5. Add middle layer on top of the base layer and
• 1/4 cup oats, grounded place tin into the freezer for 30 minutes to allow
TOP LAYER base to set
• 1 block dark chocolate, 6. Melt chocolate and layer it once removing tin
melted from freezer, then allow chocolate to cool and
set in the fridge
7. To store, keep cool inside an airtight container!