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Real Food Australia Day Australia Day is a great opportunity to have one last summer catch up with family and friends before school returns and workplaces really hit the ground running for the rest of the year. There is nothing more Australian than a BBQ and we’ve provided all the meal inspiration you need to have a real food Australia Day.

MENU

S TA R T E R Lemon & Garlic Prawn Skewers

MAINS Snags with Brussel Slaw Eye Fillet Steak with Sweet Potato Salad

DESSERT Clean Pavlova

Some other TNN

F AV O U R I T E S

you could also try: Dairy Free Cashew Pesto with celery and carrot sticks Green Vegie Slice Broccoli & Kale Salad Simple Beetroot, Goat’s Cheese and Walnut Salad Clean Berry Ice Cream Raw Almond & Coconut Goji Bites

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Lemon & Garlic Prawn Skewers

INGREDIENTS (SERVES 4) PRAWN SKEWERS:

§§ 1kg raw prawns, peeled and deveined §§ 8 skewers, soaked in water MARINADE:

§§ ¼ cup extra virgin olive oil §§ 2 garlic cloves, crushed §§ 1 lemon, juiced and zested §§ ¼ teaspoon sea salt

METHOD 1. Add all marinade ingredients in a large bowl, whisking to ensure well combined.

2. Thread the prawns onto skewers and brush with marinade. Set aside on a large plate and brush any remaining marinade on the skewers. Cover and refrigerate for 2-4 hours to marinate.

3. Heat a BBQ grill on medium-high and grill prawn skewers for 4 minutes each side, or until they are cooked to your liking.

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Eye Fillet Steak with Sweet Potato Salad

INGREDIENTS (SERVES 4) §§ 4 x 125g eye-fillet steaks, grass-fed §§ 2 large sweet potatoes, cubed §§ 2 tablespoons cold pressed extra virgin coconut oil, melted §§ 3 eggs, free range §§ 4 rashers pasture-raised bacon, diced §§ 2 spring onions, finely chopped §§ 6 semi-dried tomatoes, finely chopped §§ 1 handful rocket §§ 1 tablespoon chives, finely chopped §§ 4 tablespoons Paleo Mayo, or to taste §§ Sea salt and pepper, to taste

METHOD 1. Pre-heat oven to 180°C. 2. In a large bowl toss sweet potato in 1 ½ tablespoons coconut oil and

season well. Transfer to a lined baking tray and roast for 20 minutes or until soft and golden.

3. In a large saucepan, place three eggs into cold water and bring to the

boil. Cook for a further 10 minutes. Remove from the heat and run under cold water. Peel the eggs once they are cool enough to be handled and roughly chop.

4. Add remaining coconut oil to small frypan and quickly fry the bacon until crispy.

5. In a large bowl, combine the roast sweet potato, eggs, bacon, spring onion, semi-dried tomatoes, rocket and chives. Toss through Paleo Mayo to taste and season well.

6. Season steak with salt and on a hot barbeque grill cook for 4 minutes each side. Remove from the heat and serve with the Sweet Potato Salad.



Snags with Brussel Slaw

INGREDIENTS (SERVES 4) §§ 8 grass-fed sausages §§ ¼ red cabbage, shredded §§ 2 carrots, grated §§ 1 beetroot, grated §§ 50g spinach, roughly chopped §§ 1 tablespoon parsley, chopped §§ 8 Brussel sprouts, sliced §§ 20g butter, grass-fed §§ 3 tablespoons Paleo mayo, or to taste §§ Sea salt and pepper, to taste

METHOD 1. In a large bowl, combine shredded cabbage, grated carrot, beetroot, spinach and parsley.

2. In a large fry-pan, melt the butter and quickly sauté the sliced sprouts until tender. Add to the slaw.

3. Toss through Paleo mayo to taste and season well. 4. On a medium hot barbeque grill, cook the sausages slowly turning every couple of minutes until they are cooked. Remove from heat and serve with Brussel Slaw.



Paleo Mayo

INGREDIENTS §§ 1 large egg, free range §§ 1 tablespoon lemon juice §§ 1 tablespoon apple cider vinegar (ACV) §§ 1 teaspoon Dijon mustard §§ ¼ teaspoon sea salt §§ ¾ cup macadamia oil or extra virgin olive oil

METHOD 1. In a tall glass jar add the egg, lemon juice, ACV, mustard and sea salt. 2. Add oil and allow to sit for a minute. 3. Insert a stick blender and blend for 60 seconds or until desired thickness achieved.


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Clean Pavlova

INGREDIENTS (SERVES 6) MERINGUE:

§§ 2 egg whites, room temperature §§ ¼ teaspoon cream of tartar §§ 75ml rice malt syrup §§ 25ml water CREAM:

§§ 400ml canned coconut milk, refrigerated overnight §§ ½ teaspoon vanilla bean paste TO SERVE:

§§ 100g raspberries §§ 100g blueberries

METHOD 1. Preheat oven to 100°C and line a baking tray with baking paper. 2. Combine rice malt syrup and water in a small pan and slowly heat until it reaches 121°C.

3. In a clean and dry bowl, beat egg whites with cream of tartar until soft

peaks form. Slowly pour in the syrup and beat at a medium speed until the meringue has cooled and is thick and glossy. This should take approximately 8 minutes.

4. Transfer the meringue mixture onto the baking tray. Do not spread it, simply dollop onto the tray. Bake in the middle shelf of the oven for 90 minutes, or until the outside is crunchy and the inside is still soft. Turn the oven off and leave the pavlova to cool inside.

5. Meanwhile, turn the can of cold coconut milk upside down and open. Pour out the liquid into a container. This can be used in your next smoothie or omelette. Scoop out the hardened milk into a mixing bowl and add the vanilla. Using an egg beater, whip until light and fluffy.

6. Place the meringue onto a serving plate. Top with the cream and berries and enjoy.

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Want more from TNN?

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Yours in health, Steph and the team at The Natural Nutritionist

Recipe Development Recipes are developed with the assistance of Melinda Benstead, Integrative Nutrition Health Coach and Recipe Creator for The Natural Nutritionist. Learn more in Meet Min here.


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© The Natural Nutritionist 2017

No part of this eBook may be reproduced in part or in its entirety, in any form or by any electronic or mechanical means including information storage and retrieval systems, unless written permission by the author has first been obtained. This PDF contains the personal opinions of the author and is not designed to treat all health conditions. Please consult your health care practitioner if you are unsure. The author disclaims any liability or responsibility for any loss or damage incurred directly or indirectly as a result of the information contained in this PDF.
