MY FAV 3 SPRING RECIPES

mhoeckh
Oct 27, 2021
3 min read

Spring Greens Brekky
Vegetarian Pho
Spring Salad
Tipps for easier hydration

It's getting warmer and sunnier here in Sydney. This calls for recipes that nourish us, cool us and help cleanse the little last bit of our winter vibes. During this time of seasonal change, it is even more important to eat bright, vibrant, colourful foods, alongside our cooling and cleansing greens. Eating those foods provides us with all nutrients needed for our body to adapt and acclimatise during this season.

Seasonal Spring produces in Sydney, NSW:

Fruit	Vegetable	Grains and Nuts
Orange	Artichokes	Pistachio
Lemon	Spinach	Amaranth
Mandarin	Spring onion	Quinoa
Papaya	Mushrooms	Rye
Plums	Bok Choi	Millet
Berries	Cauliflower

1. SPRING GREENS BREKKY

for the perfect start in the day

You will need:

2 slices wholemeal sourdough
1 block goats cheese
4 green asparagus
1/2 bunch broccolini
Handful snow peas
Handful mixed nuts & seeds
Chilli flakes
1/2 Lemon
Salt & Pepper
Olive oil to fry

Instructions:

Wash and chop up the greens.
Place all greens into a bowl and add boiling water, let it soak for about 5 minutes and then drain the water.
Heat a pan over medium heat and pour in some EVO.
Add the chopped greens and cook until they turn golden.
Add in the mixed nuts and seeds.
Toast the sourdough and distribute goats cheese equally.
Top the bread with the greens, a pinch of chilli and sprinkle fresh lemon juice on it.
Enjoy with poached eggs, salmon or simply by itself.

VEGETARIAN PHO:

You will need:

2 cups veggie stock
1 cup water
2 Cinnamon Sticks
2 Cloves
1 Star Anise
1 cm thick ginger sliced, peeled
1 Onion roughly chopped
1 tbsp tamari sauce
1 handful rice noodles
5 Mushrooms
3 Spring onions
Big handful bean sprouts
1 Baby Bok Choi
200g Vietnamese or Japanese flavoured Tofu (GMO-free and organic)
1 Lemon, juiced
Fresh Mint and Coriander
Chilli optional

Instructions:

Pour water and stock into a pot and bring to boil.
Add in the cinnamon, anise, cloves, onion and ginger and let it simmer for 30 minutes.
Strain the soup to take out the onion and spices and return the soup back into the pot.
Pour the tamari sauce into the soup and add in the rice noodles (cook them like packaged instructions).
In the meantime, wash and chop up vegetables and tofu into cubes.
Add some EVO into a pan and bring to medium heat. Fry the tofu for 5 minutes and then add in the mushrooms and bok choi. Season with a little bit of the tamari.
Pour noodles and soup into a nice, deep bowl and top up with the tofu and veggies.
Finish with fresh mint, coriander, chilli and lemon juice and enjoy.

MY MUM'S FAMOUS SPRING SALAD:

You will need:

Mixed Leaves (2 Handful)
1/2 Raddichio
Handful Cherry tomatoes
100g Strawberries
Handful activated nuts and seeds
5 Asparagus
1/4 Halloumi
100g Quinoa
200 ml Water
2 tbsp olive oil
1/2 Lemon
1 tsp Dijon mustard
1/2 tsp seasonal honey

Instructions:

Rinse quinoa well and place in a bowl, fill with water and add 1 tsp apple cider vinegar and a sprinkle of salt. Let it soak for at least 4h.
Rinse the quinoa again and drain the water. Place quinoa in a small pot and add 200-250 ml of water. Bring to boil and let it simmer for about 20 minutes or until all water has evaporated and quinoa is soft. Let it cool down and set aside.
Wash and chop radicchio and mixed leaves.
Wash and chop tomatoes, strawberries, asparagus and halloumi.
Boil water and pour over chopped asparagus and let it sit for 5 min, then drain.
Heat a pan to high heat and add in the halloumi and asparagus and fry until golden.
In a small cup, add olive oil, lemon juice, mustard and honey, mix well and season it with salt and pepper.
Mix all together, add the nuts and seeds and enjoy.

And just another small and easy idea to make hydration easier and more fun!

FLAVOURED WATER:

It really is too easy to call it a recipe. Simply use some filtered or sparkling water and pour it into a big jar. Add some ice cubes and the juice of 1 lemon and some cut-up fruit and vegetables. Some of my favourite combos are: