Comfort food doesn’t have to mean piles of mac and cheese, in fact, the best winter meals are the ones loaded with health-boosting ingredients. Enter this deliciously cozy, creamy stew with a hit of infection-fighting ginger and circulation-boosting chilli. It’s hearty, full of greens and, most importantly, absolutely delicious.
3 tbs olive oil
1 onion, chopped2 inches fresh ginger, grated
4 cloves garlic, minced
2 sweet potatoes, peeled & cubed
2 tsp garam masala
1 tsp turmeric
½ tsp cayenne pepper
Salt & pepper, to taste
8 tbs coconut milk powder to make 2 cups coconut milk
3 cups chopped greens of choice (kale, Cavolo Nero & spinach all work well)
3 cups water or vegetable broth
Spiced Chilli Oil
1/3 cup olive oil
1 tbsp sesame seeds
3 tsp chilli flakes
1 tsp cumin
1 tsp smoked paprika
Add everything except the rice and spiced chilli oil to the slow cooker and cook on low for 6 hours. If using spinach, this can be stirred through at the end.
To make the chilli oil, sauté the seeds and spices in the oil until fragrant (about 30 seconds), then remove from heat. Season with salt and set aside to cool.
Serve stew with cooked rice and spoon over chilli oil.
As delicious for breakfast as it is for dessert, this healthy, warming pudding is a great recipe to have on hand when you have minimal ingredients but want maximum flavour. Fibre-packed barley is rich in vitamins, minerals, protein and even antioxidants.
½ cup organic pearl barley
750mL boiling water
2 eating apples, peeled, cored & halved
½ tsp cinnamon
A grating of nutmeg
Zest 1 large orange
Yoghurt of choice, to serve
Pecans, to serve
Add the barley and water to the slow cooker. Place the apples on top.
Mix the spices and orange zest and sprinkle over the apples. Add a healthy squeeze of honey.
Cook on low for 2 hours.
Serve with yoghurt of choice and pecans, to serve.
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