A Whole Foods Easter Menu

Posted on 16 April, 2014

The cornerstone of a healthy diet is one that’s high in vegetables, fruit and whole, minimally processed foods.

Rather than following a strict diet, cleanse or detox, one of the best things you can do for your health, is to avoid foods that come from a packet, jar or sachet from your diet and eat food that looks exactly as it did when it left the farm. In a nutshell, the less done between the farmer and you, the better.

If I was to give my personal eating patterns a label I would call it the ‘whole foods diet’. I don’t cut anything out, I just make sure that the majority of what I eat is as close to nature as possible. This forms the foundation of all the recommendations that come out of my nutrition practice, The Healthy Eating Hub.

If you’d like to maintain a healthy eating pattern this Easter long weekend and you also like to entertain, why not try this whole foods easter dinner party menu. It’s full of vegies, fruit, seafood, great flavours and just a little bit of chocolate!

Entrée – Chilli Rock Salt Prawns

what you need

1 tbsp sesame or peanut oil (needs to withstand high temps)
3 small cloves of garlic, finely chopped
1 or 2 small red chillies (depends how hot you like it)
1/2 tbsp ginger, minced or finely chopped
1/2 tsp rock salt
1/2 tbsp sesame seeds
400g green prawns, peeled with tails left on, rinsed and dried thoroughly
1 handful of fresh coriander leaves
juice of 1 lime
1 baby cos lettuce, leaves separated
aioli (optional)

what to do

Prepare and chop all of the ingredients before you start cooking as you want them ready to quickly chuck in the wok as you go.
Heat the oil in a wok over high heat. Add the chilli, garlic and ginger and toss for 1 minute. Add the prawns and toss over high heat for 3 minutes. Add the sesame seeds and continue to toss over the heat for a further 2 minutes or until the prawns are cooked through.
Remove the prawns from the heat and toss in the coriander and lime juice.
Serve the prawns with the lettuce and if you’re so inclined, a dollop of aioli. Enjoy!

Click here for the original recipe and more details.

Main – Salmon, Crispy Potatoes and Garlic and Almond Vegetables

what you need

2 tbsp extra-virgin olive oil
500g potatoes, skin left on, cut into 8ths
1/2 tsp salt
4x100g salmon pieces, skin on or off
16-20 brussels sprouts, halved
2 large carrots, peeled and cut into sticks
3 cloves garlic, finely chopped
20g flaked almonds
juice of one lemon

what to do

Pre-heat oven to 220 degrees Celsius. Place potatoes in a saucepan of boiling water and boil, covered, for 10-15 minutes or until soft. Drain and toss well in a colander to get rid of the excess water and until they start to look ‘fluffy’.

Toss the potatoes in 1/2 tbsp of the olive oil and half of the salt. Line an oven tray with baking paper. Evenly spread the potatoes on the baking paper and cook in the oven for 30 minutes or until golden and crispy.

While the potatoes are baking, heat a non-stick fry pan over medium heat. Add 1/2 tbsp of the olive oil and cook the salmon fillets, skin side down for 4 minutes or until the skin is golden and crispy. Turn the salmon and cook for a further 3 minutes or until cooked to your liking. Remove from the heat and cover until serving time.

Heat the remainder of the olive oil in the pan, add the carrots, brussels sprouts, garlic and almonds and sauté over medium-high heat for 3-4 minutes or until the almonds are golden.

Evenly divide the potatoes, salmon and vegetables among serving plates and drizzle with a small amount of lemon juice. Enjoy!

Click here for the original recipe and more details.

Dessert – Fruit Salad Chocolate Baskets

what you need

1 apple, diced
1 pear, diced
1 mandarin, peeled, separated and diced
1 cup red grapes, quartered
4 strawberries, diced
juice of 1/2 orange
240g dark, good quality chocolate, roughly chopped

what to do

In a microwave safe bowl, melt the chocolate using medium-high heat for 1-2 minutes, depending on your microwave.

Once completely melted and runny, spoon 2-3 tsp (20g) of chocolate into 1 large paper muffin case. Immediately swirl the chocolate around the insides of the case until it’s mostly coated and then place in the fridge or freezer to set for about 10-15 minutes. Repeat with the remaining 11 muffin cases.

While the chocolate is setting, cut all the fruit and combine with the orange juice.

Once set, remove the paper cases from the chocolate. Fill each chocolate basket with fruit salad and serve. Enjoy!

Click here for the original recipe and more details.

What’s on the menu for you this Easter?