how to make an avocado rose

23rd January 2022

These avocado roses may look difficult, but it is only a few simple steps. I like to use them when I need a simple but impressive salad. Sometimes, I thinly slice fennel or cucumber, add a few small bitter leaves from the garden, a few cubes of feta and place a few of these avocado roses on top with a squeeze of lemon to keep it nice and bright, a few rounds of salt, pepper, a sprinkle of za’atar, lemon zest and toasted seeds and you have a glorious salad to accompany your other dishes.

note

Use an avocado that is not too ripe; otherwise, it will be soft and squishy but must be firm enough that the skin peels away easily.
Sprinkle lemon juice to keep the avocado from changing colour.
Here’s an easy how-to video: https://www.youtube.com/watch?v=YJGu9EcNu2Q

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how to make an avocado rose

ingredients

1 ripe and firm medium avocado

preparation

1. Cut the avocado in half lengthwise. Remove the pit by using the knife to pierce the seed with a good amount of force. The seed should easily lift out with a wiggle or two.

2. Remove the skin. If the avocado is a good balance of not too ripe and not too firm, the skin should lift up easily.

3. Slice across. Lay the avocado halves flat side down, and make thin slices across the avocado, repeating down the entire fruit from end to end. Aim for each piece to be between 2-3 mm thick.

4. Fan the slices out. Keeping the pieces touching each other, gently move the slices diagonally until the slices form a thin line.

5. Roll into a spiral. Start curling the fruit inwards on itself at one end. Continue rolling the slices until your avocado flower begins to take shape. Ensure it is neatly twisted around itself in a compact circle.

6. Douse the avocado rose in lemon or lime juice. As the avocado sits in the open air, it oxidizes and develops brown spots. The acid in the lemon juice will prevent this from happening until you are ready to eat it.

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tahini sauce (tehina Shir style)

8th October 2021

Preparing tahini in this way brings back memories of Israel. We lived in Israel for 14 years, and my children were born there.

My favourite part of the week was/and is Friday Night, which we call Erev Shabat in Hebrew. Stores would close early, and people would make their way home. Leaving the streets quiet. There would always be good smells coming from the neighbour’s houses. On Friday night, no one would dine alone, and everyone’s house was open to an unexpected guest. In yogic philosophy, our teacher Dr. Shankaranarayana Jois has explained that the unexpected guest is the best of all guests you can serve and honour with food.

It was a special time for family members to come together after a busy working week. Challah would be bought, candles lit and blessed, and usually, a bowl of tahini would be on the table!

tahini sauce (tehina shir style)

Inspired by Shir.

ingredients

½ cup/115g tahini (I prefer the hulled traditional tahini)

2 Tbsp/25g lemon juice

¼ tsp fine rock salt

1 tsp honey – optional

¾ cup/150g water

to garnish

1 large tomato, grated

sweet paprika

olive oil

parsley

preparation

1. In a small bowl combine the tahini, lemon juice, salt and honey. Slowly whisk through the water until you have a pourable consistency, adding extra water if you need it.

2. Taste, add lemon or salt if needed.

3. Cut the tomato in half, and grate each half on a medium grater directly into the tahini. Grate until all the pulp and juices are out, and you’re just left with the peel, which you discard.

4. Garnish with paprika, parsley and drizzle with olive oil.

Serve the tehina with a crunchy rice pilaf or your favourite salad, steamed or roasted vegetables, or as a dip.

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easy basil dressing

6th August 2021

I printed this recipe in 2017 when I came across it in the Globe and Mail, published by Tara O’brady, and I have been making all sorts of variations since. Use fewer tomatoes or none, add bitter green leaves or cut the zucchini into thick slabs and grill until slightly charred, rather than eating raw. The dressing I keep the same as it is a gem! However, keep in mind if the garden is overgrown with dill, coriander, mint or similar soft herbs, they can be added into the dressing as well or instead.

I always like making salads with beautiful seasonal greens, herbs, and edible flowers picked straight from the garden. Different lettuces impart different flavours, and the best salads mix up two or three. Because this dressing is lively, pairing it with hardier and spicy greens, like arugula, rocket, mizuna, endive, or baby kale, is better.

easy basil dressing

serves 2 – 3

for the dressing

¾ cup/30g basil leaves

¼ cup/10g flat-leafed parsley

juice from half a lemon – approx 2 Tbsp

1 Tbsp apple cider vinegar

1 – 2 Tbsp honey or sugar

3 Tbsp olive oil

pinch dried chilli flakes

for the salad

2 slices rustic French bread, torn into pieces

2 Tbsp/20g olive oil, plus more as needed

salt and freshly ground black pepper

half lemon, preferably organic, well-scrubbed

3 – 4 handful of washed green leaves – arugula, rocket, little gem, mizuna, etc. (try to combine various leaves while balancing the more bitter ones with crisp and tender leaves.)

1 small/120g zucchini, sliced into thin rounds (the small zucchini have the best flavour)

3 Tbsp toasted, roughly chopped pinenuts and pumpkin seeds

preparation

1. Make the dressing by squeezing the juice of half the lemon into a small blender. Add the basil and parsley, then add a splash of vinegar, sugar and olive oil—season with salt and pepper, then puree. Taste, adjust seasoning and balance with more oil or vinegar as called for, and sweeten with sugar or honey if it’s too sharp. Rerun the machine, then add a pinch of chilli flakes.

for the salad

1. Preheat the oven to 220C/425F.

2. Toss the bread with 2 tablespoons of olive oil—season with salt and pepper. Scatter pieces on a small baking sheet.

3. Slice the half lemon into thin rounds, removing any seeds; if you have a mandoline (or patience), slice about 3 mm thick (1/8-inch.) Coat lightly with olive oil and arrange on another small baking pan.

4. Place both baking pans in the hot oven. Toast the bread until golden and crisp, 15 – 20 minutes, tossing once. Roast the lemon until touched with char and deeply caramelized, 12 – 15 minutes.

5. Arrange the salad, place the leaves and zucchini, then croutons, roasted lemon slices and seeds—top with dressing, offering more at the table.

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an exceptional zingy-ginger-sweet-lemon dressing

15th November 2020

I make this dressing often. It is fresh, light, and cleansing. My favourite way of using it is poured over a vibrant beetroot and carrot salad (see below), a simplified version of this salad. It has become a ‘goodness is’ signature dish when served alongside coriander leaf vanghi bath, vegetable bath, or this whole moong dal. The combinations and flavours complement each other.

I am always up early to enjoy the house’s quiet and the garden’s stillness.

Each morning, the mist materializes, holding us in until midday; it clears and reappears at the end of the day, then repeats itself the next day- shifting our perception from one moment to the next.

an exceptional-zingy-ginger-sweet-lemon dressing

ingredients

2 Tbsp/20g grated ginger

2 Tbsp/10g grated turmeric

3 Tbsp/30g olive oil

3 Tbsp/50g agave or honey

¼ cup/52g lemon juice

¼ tsp fine rock salt

preparation

1. Whisk the dressing ingredients in a small jug with a fork. Allow to sit for 10 minutes for the flavours to develop.

~

My favourite way of serving it is to peel equal amounts of beetroot and carrots (depending on the number of people), then use a mandoline, grate the beetroot and then the carrots into a salad bowl. Do not mix just yet. Sprinkle over a generous amount of toasted sesame seeds. When ready to serve, pour the desired dressing over the salad, gently lift to mix the colours, and distribute the dressing.

The key to the success of this salad is the right size shavings. Don’t be tempted to use a hand grater; it will produce a sloppier mix that loses appeal. Use a mandolin if you have one; alternatively, you can use the largest grate in the food processor or a knife and cut very thin matchstick gratings.

~

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Caesar dressing & a quick Caesar wedge salad

5th July 2020

I love a creamy dressing and using a greek style yoghurt achieves that creaminess. If using a plant-based yoghurt, find one that is thick and especially rich. The sauce lasts for a week in the fridge and can be used as a dip for crunchy cucumbers or vegetable fries, spread over bread, drizzled over salads or roasted vegetables.

It’s in the quietness, the calm, the release and only then I realise how much I was holding…

caesar dressing

Makes approximately 1 cup.

Preparation 5 minutes

Recipes adapted from here.

ingredients

½ cup/85g full-fat greek yoghurt or plant-based yoghurt

¼ cup/50g olive oil

3 Tbsp/38g lemon juice

1 Tbsp nutritional yeast (can use grated parmesan)

¼ tsp tamari

½ – 1 tsp dijon mustard

1 Tbsp/15g liquid sweetener – honey, agave, maple syrup (optional)

¼ tsp fine rock salt

preparation

1. In a food processor or immersion blender, combine the yoghurt, olive oil, lemon juice, nutritional yeast, tamari, dijon mustard, sweetener and salt. Blend; until everything is combined and dressing is smooth and creamy.

2. Allow to sit for 5 minutes, taste and adjust the seasonings. Store the dressing in a lidded jar in the refrigerator.

quick & easy caesar wedge salad

Serves 3

Preparation 5 minutes

ingredients

6 small heads romaine lettuce, washed, dried, and cut in half, then half again lengthwise

1 serving caesar dressing (above)

extra virgin olive oil, for drizzling

1 cup croutons*

2 Tbsp pinenuts, toasted and roughly chopped

preparation

1. Arrange the lettuce wedges on a medium plate, then sprinkle with pinenuts and croutons, drizzle the wedges with caesar dressing and olive oil.

2. Season with a few rounds of salt and pepper.

*stove-top croutons, heat 2 Tbsp oil or ghee in a skillet over medium heat until shimmering, add the bread cubes, sprinkle with salt, toss to coat, arrange in a single layer. Toss every minute or so, until golden on all sides – approx 5 minutes. Remove and allow to cool.

variation

add ¼ cup parmesan flakes, shaved with a vegetable peeler
optional addition; avocado, grilled zucchini slivers

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Amy Chaplin’s easy pine nut sauce

11th April 2020

Don’t be deceived by the unassuming appearance of this sauce, it is delicious! I have replaced our weekly pesto sauce with this one. It is quick, easy and any leftovers make a delicious salad dressing. Serve with homemade pasta, skillet roasted tomatoes and steamed greens.

~ sunlight and water drops~

easy pine nut sauce

Recipe from ‘Whole Food Cooking Every Day’ by Amy Chaplin.

Makes 1 cup.

Serves 3 – 4

ingredients

1 cup/120g raw pine nuts

6 Tbsp/65g olive oil

2 Tbsp/25g freshly squeezed lemon juice

1 tsp fine rock salt

to serve

½-portion homemade pasta

skillet charred tomato (see below)

steamed or sauteed greens

grated parmesan or pine nut parmesan

preparation

1. Warm a skillet over medium heat for 2 minutes. Toss in the pine nuts, reduce heat to low, and toast, stirring frequently, for 5 minutes, or until fragrant and golden.

2. Transfer to a mortar and pestle or mini food processor and add the olive oil, lemon juice, and salt.

3. Use a pestle to crush the nuts and grind until a paste forms. Or, if you’re using a mini food processor, blend until smooth, scrape down the sides, and blend again. Use immediately, or store the sauce in a glass jar in the fridge for up to a week. Optional to garnish with lemon zest.

note

Any leftovers can be used as a salad dressing the next day. When using as a salad dressing add a little honey and dilute with more olive oil and lemon.

to serve

skillet charred cherry tomatoes

Serves 2

Preparation 7 minutes

ingredients

2 Tbsp olive or peanut oil

350g small cherry tomatoes

1 red bell pepper/135g, roughly chopped (optional)

One 5-cm sprig rosemary – leaves removed

½ tsp red chilli pepper flakes

preparation

1. Place a medium skillet or wok over high heat, add oil, whole cherry tomatoes, bell pepper, and rosemary leaves, toss to coat in the oil. It is important to use a larger skillet to allow space for the tomatoes to cook without losing their shape. Don’t overcrowd the pan.

2. Sautee for 5 minutes, stirring every 30 seconds, until charred in parts – don’t cook for too long, otherwise, the tomatoes will turn mushy.

3. Remove from heat, stir in salt and chilli flakes. Serve warm or at room temperature.

Serve with your favourite pasta!

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zesty turmeric tahini dressing

2nd March 2020

I like to serve this sauce over sauteed broccolini or roasted vegetables. Any leftovers gets drizzled over leafy green salads or scooped up with home-made bread.

~Kasbah Bab Ourika, Atlas Mountains, Morroco~

zesty turmeric tahini dressing

Recipe from Amy Chaplin’s – Whole Food Cooking Every Day.

makes 1½ cups

preparation time – 15 minutes

ingredients

½ cup/115g tahini

½ cup/100g water

2 Tbsp/22g olive oil

2 Tbsp/25g freshly squeezed lemon juice

½ tsp fine rock salt, plus more to taste

one 4-inch(10cm)/30g piece fresh turmeric, peeled and finely grated (2½ Tbsp)

¼ cup/60g freshly squeezed orange juice

2 Medjool dates, pitted and chopped

¼ tsp cayenne pepper, plus more to taste

preparation

1. Combine all the ingredients in a food processor or high-speed blender and blend until smooth.

2. Taste and adjust the salt and cayenne to taste.

The colour intensifies as it sits!

Use immediately, or store the sauce in the fridge for up to 2 – 3 days. Bring to room temperature before using and add water or orange juice to thin if needed.

note

If using a high-speed blender, there is no need to grate the turmeric, just roughly chop. Pit the dates and add whole to the blender.
If you have particular runny tahini, reduce the water by half and add more as needed to achieve the desired consistency.

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anne’s magical sesame-tahini-ginger dressing

18th February 2018

Our Christmas and New Year were spent up in the beautiful, snowy mountains of Boulder, visiting our oldest and dearest friends. As soon as we arrived, a daily ritual was naturally established of cooking and sharing meals, morning and evening communing around a big table and warm fire. On these nights, Anne would arrive with a basket of organic salad greens, which she would chop up and serve drizzled with this magical tahini dressing.

This unique dressing adds a delicious splash of flavour to anything you put it on. Whenever I make it, it transports me to those special evenings shared with like-minded friends.

Anne’s magical sesame-tahini-ginger dressing

Makes about 2 cups

I like to tear up some bitter-tasting leaves from the garden, add a sliced pear and a handful of nuts and seeds, and there’s a quick salad or steam some kale leaves, green beans or broccoli. For a more substantial meal, cook brown rice, roast some seasonal vegetables and drizzle over this dressing. It is guaranteed to add a bit of magic to any dish.

ingredients

3 Tbsp/35g sesame seeds

¼ cup/60g white miso

½ cup/115g hulled tahini

1 tsp toasted sesame oil (optional)

2 Tbsp /40g honey or agave

zest from half a lemon

2Tbsp/25g fresh lemon juice

1-inch/25g grated ginger

2 Tbsp/20g raw apple cider vinegar

½ tsp flaked dulse (optional)

½ cup/100g water

¼ cup/45g olive oil

preparation

1. In a small saucepan over medium heat, lightly toast the sesame seeds until they start popping, and keep toasting for another minute. Remove from heat and set aside for the seeds to cool.

2. In a medium jar, place the miso and tahini, stir well until pasty and incorporated, and stir in the sesame oil and honey.

3. Remove the zest from half a lemon and squeeze the lemon juice into the jar; add the grated ginger, apple cider vinegar and, if using, the dulse flakes. Stir well, adding the water until the dressing comes together.

4. Add the toasted sesame seeds and pour in the olive oil; whisk until smooth and creamy.

5. Taste and adjust the seasonings until you have a pleasing balance of fat and acid. The ideal consistency is pouring cream; stir in some water or oil until it runs easily off a spoon.

Goodness shared by Stacey

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walnut parsley pesto

22nd September 2017

Within a day of moving into our new home, I planted a small herb garden just next to the back door, it contained coriander, parsley, sage, thyme, and all the essentials, plus 12 kale seedlings which I had been growing on the window sill in the old house. I am so glad I did as it’s been a vital addition to quick meals and those kale plants have been growing wild and wonderful. This is where the parsley came from. The main vegetable garden is quite a walk away from the house so it is helpful to have a small garden so close for emergencies.

This pesto is one I make weekly for pasta lunches for school and quick sandwiches for my young adults. It goes nicely with a minestrone soup; a favourite with my daughter and part of easy dishes which she can prepare herself – recipe soon.

~ Cosmos (Coreopsideae )

~ Cosmos is a Greek word meaning harmony or balanced universe.

walnut parsley pesto

Preparation 20 minutes

Makes 1½ cups

When a bit low on the essentials I change the recipe a bit, adding a mix of pine nuts and walnuts or basil and parsley – or whatever I have in the garden at the time.

Inspired by Gillian.

ingredients

¾ cup/80g whole walnuts

2 big bunches/90g parsley – rinsed, bigger stems removed

½ cup olive oil

¼ tsp fine rock salt

⅛ tsp freshly ground pepper

¼ cup/20g grated parmesan

extra olive oil for sealing the pesto

to serve

homemade pasta

a tray of roasted cherry tomatoes, red pepper, pumpkin with rosemary and sage

golden crusted brussels sprouts

preparation

1. Preheat the oven 180C/350F.

2. Place the whole walnuts on a tray and roast for 10 minutes. Set aside to allow to cool.

3. Wash the parsley, dry and remove the larger stems, place the leaves and smaller stems in a food processor with the ‘S’ blade attached, along with the walnuts, olive oil, salt and pepper.

4. Blend until all are broken down – using a spatula to wipe down the sides.

5. Add parmesan and blend until well incorporated – adding more oil if needed.

5. Store in a jar, with a layer of olive oil on top to exclude the air, refrigerate until needed, for up to two weeks. Level the surface each time you use it, and recover the pesto with olive oil. Delicious served with home-made pasta.

Goodness shared by Stacey

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roasted red pepper walnut spread

1st July 2016

One of the (much well received) additions to our table recently is this roasted red pepper walnut spread. This is one recipe I have made quite a few times as an entree, spread or more filling side dish to an otherwise light salad based meal. Whatever the occasion, time of day or audience I can almost always be assured of…’mmm…whats in this?!’. My answer has always been…’Oh, I’ll post it on my blog’. So here it is.

If there is one vegetable when roasted that brings its goodness, it’s a roasted bell pepper. After being roasted in the oven, the skin becomes charred, wrinkly and the inside sheds its blistered skin – emerging more succulent and sweeter than the raw version. The transformation is magical and delicious.

-a garden edging its way into Summer

roasted red pepper walnut spread

Makes about 2 cups

I have been looking for another tasty dip other than the usual hummus or guacamole we serve so often here, and one that satisfies the matured taste buds of young adults. The roasted pepper adds a distinct sweetness and the toasted walnuts and breadcrumbs balance out that sweetness. It is great served as a dip, as a spread on sandwiches or over a base for a pizza.

Recipe from 101 cookbooks – Heidi Swanson.

ingredients

3 medium/450g red pepper

¾ cup/70g walnuts

¼ cup/25g whole-grain bread crumbs

½ tsp crushed red chilli flakes

½ tsp whole cumin seeds

2 Tbsp extra-virgin olive oil, plus more to serve

2 Tbsp honey/pomegranate molasses

4 Tbsp tomato paste

½ tsp fine-grain rock salt

preparation

1. Preheat the oven to 410F/210C.

2. Place the whole peppers on a rimmed tray lined with a baking sheet. Roast, until the skin has become charred, and wrinkled, 50 to 60 minutes. While the peppers roast, place a few slices of sourdough bread in the oven and toast until crunchy, approximately 20 minutes, also place the walnuts into the oven to toast for 5 minutes. Remove and set aside to cool.

3. When the pepper is ready, remove from the oven and gather up the corners of the baking sheet from the tray and wrap the peppers (use a kitchen towel to help if it is too hot). This will steam them enabling the skins to easily peel off. Cool until you can handle them, about 15 minutes, then remove the skin, seeds, and stems. Keep the liquid from the peppers to add to the processor. Set aside.

4. Dry roast the cumin seeds in a small pan, when lightly toasted turn off the heat and grind to a powder with a mortar and pestle. Set aside.

5. Using a food processor attached with an S blade, process the bread crumbs, when coarsely ground, measure out a ¼ cup and return to the processor, add the chilli flakes and walnuts and process until the walnuts are roughly ground.

6. Add the cumin seeds, olive oil, honey, tomato paste, salt and skinned peppers with their roasting liquid, process until everything is well incorporated and you have a smooth consistency.

7. Garnish with basil leaves, extra walnuts, and drizzle with olive oil. Serve with fresh crackers, toasted bread, or with freshly made chapati.

Goodness shared by Stacey

Recent Posts

dips, spreads & salad dressings

how to make an avocado rose

23rd January 2022

how to make an avocado rose

tahini sauce (tehina Shir style)

8th October 2021

tahini sauce (tehina shir style)

easy basil dressing

6th August 2021

easy basil dressing

an exceptional zingy-ginger-sweet-lemon dressing

15th November 2020

an exceptional-zingy-ginger-sweet-lemon dressing

Caesar dressing & a quick Caesar wedge salad

5th July 2020

caesar dressing

quick & easy caesar wedge salad

Amy Chaplin’s easy pine nut sauce

11th April 2020

easy pine nut sauce

skillet charred cherry tomatoes

zesty turmeric tahini dressing

2nd March 2020

zesty turmeric tahini dressing

anne’s magical sesame-tahini-ginger dressing

18th February 2018

Anne’s magical sesame-tahini-ginger dressing

walnut parsley pesto

22nd September 2017

walnut parsley pesto

roasted red pepper walnut spread

1st July 2016

roasted red pepper walnut spread