Recipes from Superfoods 24/7

Superfoods 24/7

by Jessica Nadel

Nutritional information, clever techniques and over 100 recipes for building different superfoods into your diet until you find yourself getting your superfood boost at every meal of the day.

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Cauliflower can masquerade as many things – in this case it's cut into thick steaks, a beautiful accompaniment to any meal. Superfood duo turmeric and ginger work their anti-inflammatory magic here, too.

Prep: 15 mins | Cook: 35 mins

1 large head cauliflower
1 tablespoon coconut oil
1 tablespoon turmeric
1 tablespoon minced fresh ginger
1⁄2 tablespoon lemon juice
sea salt and freshly ground black pepper, to taste
chopped coriander or parsley, to serve

1 Preheat the oven to 220°C (425°F). Line a baking sheet with baking parchment.

2 Trim the greens from the cauliflower head. Soak the head in warm water for 10 minutes, then turn it upside down in a sieve to drip dry. Remove from the sieve, stand it upright on its stem, and slice into 2–2.5-cm (3⁄4–1-inch) slices. The outer slices will crumble (save these florets for another use), but ideally you will be left with four ‘steaks’. Remove any remaining leaves and trim the stem end of the cauliflower, leaving the core intact.

3 In a shallow dish, combine the oil, turmeric, ginger, lemon juice and a little seasoning. Dip the cauliflower steaks in the sauce, flipping over to cover both sides; you may want to wear gloves or your hands will be yellow for a few days!

4 Place the slices of cauliflower on the parchment-lined baking sheet and roast for 25 to 35 minutes, gently turning after 20 minutes, until the stems are fork tender and golden brown. Sprinkle with coriander or parsley and serve with a grain and salad for a complete meal.


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Coconut and sundried tomatoes are amazing together, and combined with super-seed quinoa, these burgers are top-notch. For a gluten-free option, use gluten-free buns.

Prep: 25 mins | Cook: 30 mins

85 g (3 oz) quinoa (or 190 g/63⁄4 oz)
leftover cooked quinoa)
375 ml (13 fl oz) water
8–10 sundried tomatoes
(dry-packed, not in oil)
25 g (3⁄4 oz) unsweetened
desiccated coconut
1 garlic clove, minced
2 tablespoons pumpkin purée
(page 17) or canned pumpkin
1 tablespoon melted coconut oil,
plus extra for cooking
2 teaspoons fennel seeds
4 burger buns
sea salt and freshly ground black pepper, to taste
salad greens, sprouts, avocado, to serve

1 Rinse the quinoa in a fine mesh sieve. In a small pan, bring the quinoa and water to a boil over a medium heat. Reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid has been absorbed. Remove from the heat and leave, covered, for an additional 5 minutes. Fluff with a fork and set aside.

2 Rehydrate the tomatoes in a bowl of hot water for 10 minutes. Drain, reserving the soaking liquid.

3 Combine the quinoa, tomatoes, coconut, garlic, pumpkin, 1 tablespoon coconut oil and fennel seeds in a food processor and pulse until the mixture comes together enough to be able to form patties and have them hold together. Add a splash or two of the tomato soaking water if necessary to help bind the ingredients. Season to taste.

4 Form the mixture into four patties. Heat a little coconut oil in a cast-iron skillet over a medium-high heat and cook each patty for 5 minutes per side, until crispy on the outside and warmed through. They are a little on the delicate side, so take care when flipping them that they don’t break apart. Serve on burger buns with tender salad greens or sprouts and a wedge of avocado.

VARIATION: For an oil-free option, the burgers can be baked in the oven at 180°C (350°F) for 20 minutes.


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Nanaimo bars are a quintessential Canadian treat. Named after the town from which they originate, they are rich slices of goodness, with a chocolate and coconut base, a creamy filling, and topped with raw chocolate.

Prep: 40 mins

50 g (13⁄4 oz) walnuts
85 g (3 oz) almonds
180 g (61⁄4 oz) medjool dates
3 tablespoons cacao powder
25 g (3⁄4 oz) unsweetened
desiccated coconut
pinch of sea salt

225 g (8 oz) unsweetened
desiccated coconut
3 tablespoons agave nectar or maple syrup
2 tablespoons coconut oil
1⁄2 teaspoon pure mint extract
2 teaspoons matcha powder

1 x Easy Raw Maca Chocolate Bark (without the toppings) (page 164)

1 Line a 20 x 20-cm (8 x 8-inch) baking dish with baking parchment and set aside.

2 For the base, grind the walnuts and almonds in a food processor until the consistency of a coarse flour. Add the remaining ingredients and process until broken down; when pinched between your thumb and forefinger the mixture should stick together. If not, add a tablespoon of water and try again. Transfer to the baking dish and press down firmly in an even layer. Place in the freezer.

3 For the middle layer, wipe out the bowl of the food processor. Add the desiccated coconut and process until it turns into coconut butter, about 4 to 5 minutes. Then add the remaining ingredients and process to combine. Add this layer on top of the base layer and smooth out with a spatula or the back of a spoon. Return to the freezer.

4 Make a batch of the Easy Raw Maca Chocolate Bark (page 164) and add this to the dish as the final layer, smoothing it out with a spatula or the back of a spoon. Return to the freezer for 20 minutes.

5 Slice into 16 bars using a heated knife to cut through without breaking the chocolate layer. Store in an airtight container in the fridge or freezer for up to two weeks. If storing in the freezer, remove 20 minutes before serving (10 minutes if storing in the fridge).


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