Freshest in nature & health, Stoney Creek Healthy Farm and leading Herbalist and Nutritionist, Janella Purcell let us in on their super quick, delicious recipes that will leave you feeling refreshed and revitalised !
Fennel & Orange Salad
by Stoney Creek Healthy Farm
Fennel in season adds a refreshing crisp element to any salad and is perfect with this exquisitely sweet and tangy orange, balsamic and flaxseed oil dressing.
Dressing
2 tbsp Stoney Creek Organic Flaxseed Oil
2 tbsp balsamic vinegar
2 tbsp juice from half an orange
1/2 tsp sea salt
Salad
1 large fennel bulb, shredded
1/2 red onion, finely sliced
Chopped segments from half an orange (or more to taste)
Leaves from 1 bunch of coriander
3 tbsp pistachios
Combine dressing ingredients in a jar and shake - or whisk in a bowl. Toss salad ingredients together, garnish with extra coriander and pistachios and dress lightly to taste. Keep remaining dressing refrigerated in a closed jar.
Janella puts a great spin on the old omlette :)
Fennel & Orange Salad
by Stoney Creek Healthy Farm
Fennel in season adds a refreshing crisp element to any salad and is perfect with this exquisitely sweet and tangy orange, balsamic and flaxseed oil dressing.
2 tbsp Stoney Creek Organic Flaxseed Oil
2 tbsp balsamic vinegar
2 tbsp juice from half an orange
1/2 tsp sea salt
Salad
1 large fennel bulb, shredded
1/2 red onion, finely sliced
Chopped segments from half an orange (or more to taste)
Leaves from 1 bunch of coriander
3 tbsp pistachios
Combine dressing ingredients in a jar and shake - or whisk in a bowl. Toss salad ingredients together, garnish with extra coriander and pistachios and dress lightly to taste. Keep remaining dressing refrigerated in a closed jar.
Asparagus, caper and egg salad
by Janella Purcell Janella puts a great spin on the old omlette :)
3 bunches of asparagus, woody ends snapped off
pinch sea salt
2 free-range/organic eggs, boiled
1 tbsp capers
1 tbsp extra virgin olive oil
1 lemon, juice and zest
Sea salt and cracked pepper
1 tbsp shredded mint
Put enough water in a flat pan so that it will cover the asparagus. Add a good pinch of sea salt. Bring water to a gentle simmer then add asparagus. Blanch until just tender, about 2 minutes. When ready, remove asparagus and refresh under cold water. Drain, then place on a serving plate. Grate eggs over asparagus and top with capers. Finish with a good slurp of olive oil, lemon juice, zest seasoning and mint.
Enjoy your summer living.
:)
Always committed to your success !
Marissa
