recipes

deliciously moreish recipes we can’t get enough of

by team nuut

In uncertain times, nothing satisfies and comforts like good food. Whether you are back at work, zooming, wrangling toddlers or have a glut of spare time on your hands, here is a day’s worth of recipes that are a cinch to toss together.  Not only are they seriously delicious, but insanely healthy too.

 

 

BREAKFAST

 

nutty nuuty granola

 

1 cup nuut (any blend)

3 cups organic rolled oats

1 cup chopped raw nuts (we like almonds, pecans, and/or walnuts)

1/4 cup shredded coconut

2 tablespoons chia seeds

3 tablespoons coconut sugar 

1 teaspoon sea salt

1/4 cup coconut oil

½ cup maple syrup 

 

 

Preheat oven to 170 C.

 

Add nuut, oats, nuts, coconut, chia seeds, coconut sugar and salt to a bowl and stir well to combine.

 

In a small saucepan over medium-low heat, warm the coconut oil and maple syrup until melted. Pour over the dry ingredients and stir well.

 

Spread the mixture evenly onto a baking sheet (or more baking sheets if making a larger batch) and bake for up to 25 minutes or until fragrant and deep golden brown (keep a close eye though – it can burn quickly). Stir around halfway point to ensure even baking.

 

Let granola cool completely. Place in a container that has an air-tight seal, and it should keep for a few weeks. Or store in the freezer up to 1 month or longer.

 

MAKES 4 ½ CUPS

 

 

 LUNCH

 

super salmon bowl

(via taste)


1 1/2 cups sushi rice

2 teaspoons white sugar

1/4 cup rice wine vinegar

1/4 cup salt-reduced soy sauce

1 teaspoon wasabi Paste

2 teaspoons honey

300g sashimi-grade salmon, cut into 2cm cubes

2 green onions, thinly sliced

1 tablespoon sesame seeds, toasted

1 large avocado, thinly sliced

1 Lebanese cucumber, very thinly sliced

2 cups shredded red cabbage

Sliced red chilli, to serve

Lime wedges, to serve

 

Cook rice following packet directions and spread over a baking tray. Cool for 5 minutes. Combine sugar and 1/2 the vinegar in a bowl. Drizzle over rice. Using a spatula, lift and turn rice until combined. Cool for 20 minutes.

 

Combine soy sauce, wasabi, honey and remaining vinegar in a large ceramic bowl, stirring until honey dissolves. Add salmon. Gently toss to coat. Cover with plastic wrap. Refrigerate for 15 minutes, tossing halfway.

 

Add onion and sesame seeds to salmon. Toss to combine. Divide rice among bowls. Top with salmon mixture, avocado, cucumber and cabbage. Serve with chilli and lime.

 

SERVES 4.

 

 

SNACK

 

nuut juice

 

1 sachet nuut (whichever blend you wish)

1/2 frozen ripe banana (chopped prior to freezing)

1/3 cup frozen blueberries

2 tablespoon almond butter

1 cup filtered water

1 pitted date

1/3 cup ice

 

Place ingredients in a blender and whizz until velvety smooth.

SERVES 1.

 

SUNSET DRINK

 

nuut espresso sunset smoothie

2 teapsoons nuut (any blend)

2 teapsoons espresso

1 frozen banana

1/2 cup coconut milk

1/2 cup freshly brewed coffee - cooled

1 tsp. organic honey

1/8 tsp. ground cinnamon

toasted coconut chips for garnish

 

Place ingredients in a blender and process until smooth. Garnish with coconut chips and a paper umbrella. Hello sunset hour!

SERVES 1.

 

DINNER

 

san choy bau bowl

 

2 teaspoons sesame oil

1 onion, finely chopped

2 celery sticks, diced

2 garlic cloves, crushed

2 teaspoons finely grated fresh ginger

500g free range chicken or turkey mince

225g can water chestnuts, drained, chopped

1 tablespoon oyster sauce

1 tablespoon tamari

2 baby gem lettuces, trimmed, leaves separated

1 large carrot, peeled, shredded

1 Lebanese cucumber, thinly sliced into ribbons

2 cups trimmed bean sprouts

Fresh coriander leaves, to serve

Sliced chilli, to serve

 

 

Heat oil in a large wok over high heat. Stir-fry onion and celery for 2 minutes or until softened. Add garlic and ginger and stir-fry for 1 minute or until fragrant.

 

Add mince and stir-fry, breaking mince up with a wooden spoon, for 3-4 minutes or until golden. Add water chestnuts, oyster sauce and tamari and stir-fry for 1 minute or until heated through.

 

Divide gem lettuce leaves, mince mixture, carrot and cucumber between bowls. Serve topped with bean sprouts, coriander and fresh chilli.

 

SERVES 4.

 

 

Want to try other delicious recipes? We put creative spins on dishes we already love—curries, spaghetti and noodles with our new renuut bundle

Shop our renuut bundle here