Supercharge Your Life by Holmes, Lee -- Read -- Imperial Library of Trantor

Index

Cover About the Author Title Contents Why I wrote this book Eating from a place of freedom and pleasure Food and the seven keystones of life The beauty of your personal food culture PART ONE: EAT

Outfitting an enduring kitchen Cultivating flavour Recipes: flavoursome pairings

Minted mango tropical crush White chocolate chai Kale and strawberry smoothie bowl Chocolate and raspberry smoothie bowl Goji berry and tomato soup Lime and mango prawn salad Roasted fig, walnut and goat’s cheese salad Spinach, goat’s cheese and pine nut tart Kakadu plum and blueberry ice cream Mango, lime and saffron tapioca pudding Fruit sorbets four ways Sea salt, fresh raspberry and slivered almond chocolate

Building your spice rack Recipes: Spicy savourings

Peanut butter and turmeric smoothie Curried mixed nuts Spicy kale with toasted seeds Supercharged shakshuka Sweet berry spiced chia pudding Turmeric seeded loaf Meatball stew Turmeric cauliflower rice Cinnamon and rhubarb cake

Stocking your pantry,fridge and freezer Recipes: Simple meals

Saffron brown rice porridge with apple Macadamia, garlic and parsnip soup Chicken and brown rice soup with kale and walnuts Warm green bean salad Baked sweet veg mash Sweet lemon thyme roasted carrots One-pan salmon with greens Easy-peasy minted peas with goat’s cheese and bacon Savoury mince Beef stir-fry with peaches

Simplifying meal preparation The art of cooking vegetables Recipes: Artful vegetables

Nourishing breakfast bowl Breakfast hash stack Cumin-spiced lotus root chips Asparagus, fennel and spinach soup with toasted pepitas Roasted zucchini and garlic bisque Kaleslaw with creamy sesame dressing Swiss chard with apple cider vinegar Shoestring sweet potato fries Oven-baked broccoli and cauliflower steaks Zoodle fritters Squoodles with crispy sage and flaked almonds Chargrilled vegie stack with avocado dressing Portobello black bean burgers with lemon and garlic aioli Asparagus with lemon-scented tahini dressing

PART TWO: LOVE

The heart of the home Recipes: Traditional and cultural twists

Mulled apple and berry cider Indonesian-inspired banana omelette for two Chicken galangal Egg hoppers Beef pho bone broth Lamb mulligatawny Caesar salad with nachos crackers Niçoise salad with baked herb-crusted salmon Okra tempura Rogan josh Mexican lamb shoulder with cumin, oregano and pomegranate glaze Chermoula prawn and shaved fennel salad Fish tortillas Pork bibimbab Prawn quinoa paella Meatloaf laksa with rice noodles Chicken biryani with cauliflower rice

A cheerful heart Recipes: Balanced meals

Balancing green smoothie Macacino Aloe vera breakfast jelly with coconut ‘yoghurt’ Turmeric and cardamom coconut lassi Poached chicken salad with blueberries and baked almond feta Almond, pistachio and hazelnut dukkah Coconut sweet potato chips with avocado dipping sauce Cauliflower fried rice Seafood chowder Garlic curry

Feel-good food Recipes: Heart and soul recipes to cheer

Chocolate matcha latte Apricot and macadamia granola Apricot muesli bars Teff pancakes two ways: sweet and savoury! Basic teff pancakes Teff pancakes with rice malt syrup and berries Teff pancakes with smoked salmon, pesto and poached eggs Waffles with fresh strawberries and coconut ‘yoghurt’ Cranberry, fig and almond loaf with goat’s cheese and avocado Chicken schnitzel with parsnip mash Sesame-crusted fish and lotus chips Egg and wild mushroom tart Chicken, mushroom and thyme quinoa risotto Meatloaf with sweet lemon thyme roasted carrots Meat-lover’s pizza with cauliflower crust Peanut butter mousse

Starting in your own backyard Recipes: A homegrown and edible garden

Raspberry and avocado smoothie Goat’s cheese, tomato and spinach muffins Sweet potato, broccoli and ham soup Kale and blood orange salad Fennel and apple slaw with mustard dressing Farmers’ basket with coconut, lime and almond dressing Microherb and watermelon teacup salad Pull-apart green bread Pasta the pesto please Cashew and basil pesto Spinach and hazelnut pesto Rocket and macadamia pesto Asparagus, mushroom and salmon frittata Rhubarb crumble pies Fruit roll-ups Strawberry and chia roll-up

Consuming with purpose Enriching your community Recipes: Gatherings, potlucks and picnics

Lemon, strawberry and basil water jar Apple, raspberry and rosemary water jar Sweet lime and ginger cooler Sesame and cranberry tahini slice Fennel and poppy seed crackers Super green hummus Garlic and orange marinated olives Sesame flat bread Turmeric sesame crackers Lemony goat’s cheese dip Omega cheese crackers Tri-colour sundried tomatoes Sheep’s yoghurt dip with pomegranate Quinoa tabouleh Chicken pot pies Gooey baklava Fig, hazelnut and goat’s cheese tart

PART THREE: CONNECT

Joining the dots Finding freedom Moving away from fear Commonsense eating Recipes: Morning and afternoon tea

Warming ginger, cardamom and lime tea ‘Cheesy’ tomato and basil braids Spiced hazelnut and orange biscuits Chocolate cravings Banana, raspberry and chia seed muffins Royal sandwich biscuits Raw chocolate tart with berry sauce Vegan cheese platter Cashew cheese Baked almond feta Probiotic cheese Almond parmesan Thyme and cranberry cheese log Coconut scones with strawberry jam Zesty coconut slice Layered salted caramel peanut fudge Hummingbird cake Blueberry upside-down cake

Recreating the lost art of mealtimes Setting the table Recipes: Sit-down meals

Simple tablescapes Recipes: A hearty Christmas dinner

Coconut egg nog Pistachio minted cranberry quinoa Caramelised baked sweet potatoes Roasted whole turkey Cranberry sauce Christmas stuffing balls Supercharged Christmas fruit cake Mango cheesecake Mango sorbet

Four tablescape inspirations

Notes Index Acknowledgements Copyright