Hemp & Walnut Pesto

I have been obsessed with basil and pesto since I was a child; when I first tasted it I thought it was so gourmet! What a flavour sensation!

I make a whole variety of pestos, with or without basil, but I’ll admit basil pesto is my absolute favourite. Basil is in season for a fairly short period, so I always make a couple of batches for the freezer stash so I can continue to enjoy the delicious flavour until the next season.

One of the things that I love about pesto is that you can cram a whole heap of other stuff in there to make it not only taste great but to also boost the nutrient content. The idea for this hemp and walnut pesto came from needing more ways to help my clients who don’t eat much fish, or don’t like it, get more omega 3 into their day.

Hemp and walnuts are rich sources of alpha linolenic acid which is the type of omega 3 fatty acid found in plant based foods; once consumed it is converted to EPA and DHA or used by the body for energy (although by only a small amount). Omega 3 fatty acids are called essential fatty acids as we are unable to make them ourselves and need to consume them daily. Omega 3 fatty acids have anti-inflammatory properties and are needed for healthy brain, nervous system and eye function, among other things.

This pesto is a synch to make and can be frozen in smaller containers and ice cube trays to maximise the amount of serves and reduce waste. Enjoy!x

Make 2 small jars worth

Prep time: 5 minutes

Cooking time: 2 minutes

Total time: 7 minutes

INGREDIENTS

• 1/4 cup hemp seeds

• 1/4 cup walnuts (purchased in the shell is best)

• 1/4 cup sunflower seeds

• 1 bunch parsley, washed and roughly chopped

• 2 bunches basil, washed with leaves removed from stalks

• small handful fresh oregano

• 2 cloves garlic, finely chopped

• juice of 1-2 lemons

• 1-2 tbsp olive oil

• 1/2 tsp salt

• couple of cracks of black pepper

METHOD

1. Add the hemp seeds, sunflower seeds and walnuts to your food processor/thermomix/blends and process until well broken down.

2. Add the fresh herbs, garlic, salt, pepper, juice of 1 lemon and 1 tbsp of olive oil.

3. Combine until you achieve the desired consistency (smooth or a little chunky), scraping down any unprocessed bits and pieces to ensure everything is broken down.

4. Taste and adjust seasonings, adding extra salt or lemon juice for taste and additional olive oil 1 tbsp at a time to make the mixture thinner if necessary.

5. Store in an airtight container, banging out any air pockets. Cover the pesto with a layer of olive oil which will assist with preserving it. It will last 5 days or so in the fridge if always covered with a layer of olive oil.

6. Freeze in small containers or ice cube trays to prolong the shelf life and defrost in the top shelf of your fridge as needed.

Oven Baked Paleo Meatballs

I’ll be the first to admit, I’m not very good at cooking ‘simple’ or one pot/pan dinners. I go in with a simple idea and often complicate it by adding an extra dish or experimenting with a new technique and before I know it, I’ve used a billion dishes, pots and pans.

I created this meatball recipe with the goal of creating a one pan dish and I’m pleased to say that I finally succeeded! This is something I make for the family once a week, loading up the tray with meatballs and homemade chips and then serving salad on the side. The leftover meatballs are perfect with an egg or two for breakfast the following morning or thrown together with salad or steamed veggies for a quick and nutritious lunch.

This recipe is gluten and grain free so perfect for those with intolerances or who follow a paleo diet, and can be adapted for those with nut allergies or fructose malabsorption. You can throw these together in under 10 minutes and cook or place in the freezer for an even quicker meal down the track. Enjoy! -Renee

Makes: 18 meatballs

Prep time: 5 minutes

Baking time: 30-40 minutes

Total time: 45 minutes

INGREDIENTS

• 500 g mince

• 3/4- 1 cup almond meal*

• ½ tsp ground turmeric

• ½ small onion, finely diced**

• 2 cloves garlic, finely chopped**

• 1 egg

• ½ zucchini, grated

• 1 tbs tomato paste

• salt and pepper to taste

• large handful of fresh parsley, finely chopped

• 1 tbs olive oil

*Swap for regular breadcrumbs if your prefer, or rice crumbs if you are allergic/intolerant to nuts

**Omit if you are have issues with high FODMAP foods or onion and garlic

METHOD

1. Preheat oven to 180 degrees Celsius. Line a baking tray with baking paper and set aside.

2. Heat the olive oil in a non-stick pan and sauté the onion and garlic for 5 or so minutes until translucent.

3. In a bowl, combine all of the ingredients until well mixed. If the mixture if a little wet, add extra almond meal 1/4 cup at a time.

4. Form the mixture into golf sized balls (you should get 18-19 meatballs) and place on baking tray.

5. Place the baking tray in the oven and bake for 20 minutes. Remove the tray from the over briefly, to turn the meatballs so they brown on the other side and bake for a further 15-20 minutes until the top is golden brown.

6. Serve with salad and homemade chips, pasta/zoodles and sauce or eat with eggs for breakfast. The possibilities are endless!

Quick & Easy Baked Eggs

In a lot of ways, I can't believe I didn't create this recipe sooner! It contains pretty much most of my favourite ingredients, and I bloody well love a hearty savoury breakfast!

Although it seems indulgent and time consuming, I reckon that baked eggs is something you can enjoy any day of the week, as it only takes a few minutes to prepare and is then baked in the oven for 20 minutes. Prep it, wack it in the oven, get ready for work or your day then enjoy!

There's so many variations for this too, you could add chopped leafy greens or mix in our 'Hidden Veggies Baked Beans'. If you eat dairy, a little feta or goats cheese would be absolute perfection as well. I hope you enjoy my baked eggs as much as I do x

Prep time: 5 minutes

Cooking time: 20-25 minutes

Serves 2

INGREDIENTS

• 4 eggs (organic and free range is always best)

• 1 medium sweet potato, sliced into 1 cm thick disks

• 6-8 cherry tomatoes, halved

• 1/2 red onion, finely chopped

• salt and pepper to taste

• drizzle of balsamic vinegar

Optional toppers: sliced chilli, chopped fresh chives and parsley, feta, goats cheese

METHOD

1. Preheat your oven to 180 degrees Celsius. Grease a deep baking dish with a little olive oil and set aside.

2. Place the sliced sweet potato into the baking dish, close together without overlapping.

3. Crack the eggs on top of the sweet potato, fairly close together.

4. Sprinkle the cherry tomatoes, drizzle on some balsamic vinegar, add a few cracks of salt and pepper and place baking tray in the oven.

5. Bake for 20-25 minutes until whites are cooked and a glaze is over the whole egg.

6. Add any of the additional toppers on top when serving.