Seasonal, fresh fruit and vegetables offer value for money, great-tasting recipe options and a wide range of health benefits. Buying fresh, New Zealand-grown fruit and veggies also helps to support Kiwi growers. Here are some simple yet delicious recipes you can try, using currently-available produce . . .
New Zealand blueberries are available from October to April. Here is a recipe that will help to cool you down over these hot summer months.
1½ cups blueberries
1½ tablespoons water
5 tablespoons maple syrup
400ml coconut milk, well-shaken
¼ cup almond milk (or milk of your choice).
1. In a small pot, combine blueberries, water, and 3 tablespoons of maple syrup. Bring to a boil until the liquid is syrupy and thick. Remove from heat.
2. In a small bowl, whisk together the remaining 2 tablespoons of maple syrup, the coconut milk and the almond milk.
3. Fill ice-block moulds with the coconut-almond mixture until a little over half full. Spoon in the blueberry mixture to fill the moulds.
4. Place moulds in the freezer for 1 hour. Remove moulds and insert wooden sticks into each popsicle. Place moulds back into the freezer for at least another 4 hours until the ice blocks are solid.
Makes: 6 ice blocks | Prep time: 10 minutes | Cook time: None.
New Zealand cherries are available in December and January. This recipe also helps to keep you chilled out as the temperatures soar.
1 cup of cherries (stones removed)
1 cup of sliced nectarines (stones removed)
1 tablespoon of sugar (to help them set).
1. Blend all the ingredients together, then pour the blended mixture into an ice tray or ice-block moulds and freeze overnight — or for at least four hours. And, yes, that is it!
Makes: 3-6 popsicles | Prep time: 10 minutes | Cook time: None, but four hours freezing time.
Broccoli is available all year round in this country. Here is a delicious recipe that includes another vegetable that is also available all year around — cauliflower/kareparaoa.
2 cups broccoli florets
2 cups cauliflower florets
½ red onion, finely diced
1 handful parsley, chopped
2 handfuls rocket or baby spinach
3 tablespoons toasted cashews, roughly chopped
1 tablespoon currants
¾ cup quinoa.
2 tablespoons lemon juice
4 tablespoons extra virgin olive oil
1 teaspoon ground cumin
½ teaspoon ground turmeric
Freshly ground pepper.
1. Simmer the quinoa in a covered pot in 1½ cups water until tender and the water is absorbed. Fluff with a fork then transfer the cooked quinoa to a large bowl
2. Steam the broccoli and cauliflower until tender
3. Add all ingredients to the quinoa
4. Whisk the dressing ingredients and drizzle over the quinoa
5. Gently fold to combine
6. Serve warm or at room temperature.
Serves: 6 as a side dish| Prep time: 20 minutes | Cook time: 15 minutes.