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Ingredients

• 4 cups spinach or greens*
• 1/2 cup fresh herbs*
• 1 TBSP psyllium husk
• 1 - 2 TBSP water
• 2 cups chopped bottle of gourd or zucchini

Instructions

1. Rinse the greens and quickly blanch for 30 seconds in hot water then transfer to iced water to cool.
2. Strain and add to a mixer or blender. (use the blanching water on the garden once it has cooled down)
3. Peel Bottle gourd using a vegetable peeler, remove the center seeds and pith then chop into 2-3cm cubes. If using zucchini there is no need to peel.
4. Add all the ingredients to a blender or mixer and blitz until combined. You may need to move things about with a spoon to get it mixed or add a dash more water. You want a thick paste-like consistency not too watery.
5. Spread the mixture onto 3-4 silicon dehydrator trays. You may need to do this in batches or use baking paper and a tray if you do not have enough of the silicon trays. The mixture should be thick enough to not see through to the tray or paper but also as thin and even as you can (before seeing through to the tray)
6. Dehydrate at 50 degrees celsius until dry. Check after 2-3 hours as the time will vary depending on the water content of the greens you used.
7. Remove and carefully run a knife around the edges to loosen it. Carefully peel off the sheet it is best to do this one bit at a time holding the sheet as close to the tray as possible as to not tear it.
8. Once removed from the tray cut the sheets into the desired size (I cut in half for wraps but I keep them whole for sushi rolls) then roll them up and place them in an airtight storage jar. Or use them straight away. would
9. Use the wraps with your favorite salad ingredients and grilled chicken, haloumi or similar.

Notes

Ingredients

• 1 cup raw cashews
• 2 garlic cloves
• 1/2 red chilli ( add the whole chilli if you like spice or leave out)
• 2 tsp lemon fresh juice
• 1-2 pinch of sea salt
• 2 purple cabbage leaves
• 1 cup water

Instructions

1. Soak cashews in water overnight in the refrigerator (alternative if you want it quicker soak in lukewarm water for 2+ hours the longer the creamier).
2. Chop up red cabbage and blend all ingredients until smooth and creamy. Add more water for a runner dressing. Season with extra salt if needed.
3. Serve with chilli flakes and edible flowers (I used dried cornflower)

Notes

Ingredients

• 2 young Queensland Arrowroot Rhizomes*
• 1 Sprig Rosemary
• Sea Salt
• 1 TBSP Olive Oil

Instructions

1. Wash and peel the Queensland arrowroot and quickly submerge it in water. Using a mandoline (or hand cut) evenly slice into thin slices then quickly submerge in cold water.
2. Allow to sit in cold water for 5 minutes then change the water and sit again for a further 5 minutes repeat if necessary until the water remains clear (it will be murky brownish the first time).
3. Preheat oven to 200 degrees fan bake.
4. Remove the chips from the water and pat dry. Drizzle over olive oil and season with salt and chopped rosemary.
5. Oil a baking tray and add chips.
6. Bake for 5 minutes then turn over and bake until slightly golden and crispy. Remove and place on a tray to cool (they will get a little crispier as they cool).
7. Enjoy!

Notes

Ingredients

Spinach Gnocchi

• 4 medium-large potatoes (see notes)
• 2 cups NZ Spinach (or other leafy greens such as chard or spinach)
• 1 1/4 cups flour (see notes)
• 1 tsp salt

Crispy Potato Skins

• 1-2 sprigs of fresh Thyme
• 1 TBSP Butter

Instructions

1. Preheat oven to 180 degrees. Wash your potatoes and stab holes all over with a fork. Sprinkle with 1/2 tsp of salt and bake for 45-1hour or until a fork easily goes right through. If some are larger than others keep them in a little longer. You don't want any hard potato bits for this.
2. While the potatoes cook blanch your greens. Remove hard stems and cook them in simmering water until vibrant green (40 seconds - 1 minute) then plunge into a bowl of iced water. Strain and blitz using a blender or mixer until a puree. Add a splash of water if needed to get blended.
3. Remove potatoes from the oven and allow them to cool (until you can easily peel them).
4. Peel the skins off using a knife or just peel them back with your fingers. They are quite easy to peel once the skin is cooked and slightly golden. Don't waste these delicious skins! Put them on a plate and set them aside.
5. Mash the potatoes into a fine mash. Use a potato ricer or a potato masher and fork to get all the little lumps out.
6. Add mashed potato to a bowl and mix in 1/2 cup of greens puree and 1 tsp salt. Mix until fully combined.
7. Add in flour in parts and mix to form a dough. You may need a little less or a little more flour depending on how much moisture was in the potatoes and greens. You want it to still be slightly sticky but easy enough to roll. Similar to cookie dough. The more flour you add the tougher they get so try to keep less is more approach but it needs to be workable.
8. Divide the dough into 1/4s and roll long sausage lengths onto a floured surface. Cut into 1-inch lengths.
9. Have a floured tray or plate ready to put your finished gnocchi on.
10. Using your thumb push down and roll each gnocchi piece over the back of a fork or a gnocchi board ($4 at most kitchen stores) to create the lines. This is optional. The lines make them look the part and also allow more space for flavour to cling to.
11. In a pan add butter and thyme and fry potato skins until crispy. Set aside.
12. There are two ways to cook gnocchi - boiled or pan-fried, both are delicious. For this recipe, I used the boiling method because I was serving it with crispy potato skins. To boil add your gnocchi to a pot of boiling water seasoned with salt. Cook until they float to the surface (roughly 1 minute). Do this in batches so you don't overcrowd the pot and all the gnocchi have room to float to the surface. Strain and add to a serving bowl. To pan fry - add butter or oil to a pan (chuck in some more thyme and cook the gnocchi until slightly golden on each side)
13. Pour over hot tomato sauce or herb-infused brown butter and top with crispy potato skins.

Notes

Ingredients

• 6-8 medium tomatoes (or 2-3 cups of cherry tomatoes)
• 2-3 Garlic cloves
• 1 tsp salt
• 4 TSBP Olive oil
• 1 medium brown onion
• 1 TBSP Balsamic vinegar
• 5-6 sprigs of fresh thyme (2inch long)
• 1/2 cup fresh basil
• 1/2 tsp chilli flakes

Instructions

1. Preheat oven to 180 degrees Celcius. Drizzle roughly 1 TSBP oil in a roast dish.
2. Cut tomatoes in half and add to the roasting dish skin side down. Add Garlic cloves (skin on) and thyme throughout the tomatoes.
3. Drizzle another TBSP of olive oil on top and season with salt.
4. Roast for 40-45 minutes until cooked and slightly golden. Time will be significantly less for cherry tomatoes (20 minutes).
5. While the tomatoes are roasting, dice the onion and add to a pan with 1 TBSP olive oil. Cook until soft and slightly brown. Pour in the balsamic and deglaze the pan (get all the delicious flavour off the bottom). Remove from the heat.
6. Remove the garlic from the skins and add the roasted ingredients to a blender (or jug and use a stick mixer). Allow the tomatoes to cool slightly before blitzing so the mixture isn't piping hot. Add in the chopped fresh basil, chilli flakes, and cooked onions. Blitz to combine. Smooth or chunky however you prefer.
7. Taste and season with extra salt or chilli to your liking.

Notes

Ingredients

Crumble / base

• 1 1/2 Cups Rolled Oats
• 1 3/4 Cups Plain Flour
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 1 tsp Lemon Zest
• 1/2 cup Melted Butter
• 3/4 cup brown sugar
• 2 TBSP Pureed Spinach Greens (1 1/2 cup fresh greens)*

Rhubarb Filling

• 2 Cups Chopped Rhubarb (2cm chunks)
• 1/4 Cup Sugar
• 2 TBSP Cornflour
• 3/4 Cup Water
• 3 TBSP Fresh Lemon Juice

Instructions

1. Preheat the oven to 180degrees Celcius. Grease a 25cm square dish.
2. Add all the filling ingredients into a saucepan on medium-low heat until the Rhubarb has softened. Add a little extra water if it is too thick. You want it to be thick but still be able to roll off the spoon.
3. Allow to cool while you prep the base.
4. Mix together all the dry ingredients for the crumble. Add in the melted butter and greens. (You can skip the greens and add an extra TSPB of butter).
5. Press 3/4 of the mixture into the dish to form the base. Bake for 10 minutes and remove from the oven.
6. Pour over the filling and sprinkle the remaining crumble on top.
7. Bake for 30-40minutes until slightly golden.
8. Grate extra lemon zest on top to serve.

Notes

Ingredients

• 3 Cups (or large hand fulls) of Strawberry Guava (fresh or frozen)
• 2 Apples
• 1 tsp fresh lemon Juice
• 1 TBSP Honey or raw sugar (optional)

Instructions

1. Wash and cut the ends of the guavas (the pronged part). Place the guava in a blender and the ends in a jar to make a scraps vinegar (see below recipe) or add to the compost.
2. Wash, peel, and core apples (peels can go in the scraps jar too). Slice the apples and cook in a saucepan with a splash of water until soft.
3. Blend the guava, apple, lemon juice, and honey until you get a smooth consistency with no chunks - there will still be seeds.
4. Using a mesh strainer pass the mixture through a sieve to separate out the seeds. This is best done in small batches. Push down and mix around until the mixture comes out the bottom and the seeds are left behind. It seems hard at first but only takes about 10 minutes to complete. Remove the seeds (add to scraps jar or compost).
5. Taste and add more sweetener or lemon juice (if too sweet).
6. Using the fruit leather plastic tray of your dehydrator (or wax-free baking paper and tray) spread the mixture out to form one flat layer. Try to get it as even as possible.
7. Dehydrate until dry and only slightly sticky approx 6 hours at 60 degrees Celsius. Can take up to 10 or 12 with high moisture or thicker trays.
8. Remove and slice into long strips while still warm then roll up in wax-free baking paper to form roll-ups.
9. Store in an air-tight jar for 1-2 weeks or store in the fridge for 1 month.

Notes