Get Nourished recipes: Healthy bites for the soul
This week on Get Nourished, Luke Hines and Zoe Bingley-Pullin get spiritual as they dish up healthy recipes for the soul and body.
Try out these healthy bites to feed your mind and body with Luke’s roast pumpkin nuggets and Zoe’s spiced turmeric chicken breast with salad and avocado dressing.
Luke Hines’ Roast Pumpkin Nuggets
Ingredients500g butternut pumpkin, diced into 4cm sized cubes or chunks 2 tbsp olive oil 2 tbsp tapioca flour 1 tsp garlic powder 1 tsp onion powder 1 tsp smoked paprika 1/2 tsp chilli powder Salt to season Mayonnaise or aioli, to serve |
MethodStep 1. Preheat oven to 200°C and line a baking tray with baking paper. Step 2. Add diced pumpkin in a bowl and use your hands to make sure all is coated well with olive oil. Step 3. Add the tapioca and spices, using your hands to get even coverage on the pumpkin. Step 4. Lay your pumpkin out on a tray, leaving a bit of space in between each piece so they can become crispy. Transfer to the oven and bake for 30 to 40 minutes or until golden brown and crunchy on the inside, and cooked through. Step 5. Season with a pinch of salt and serve alongside your favourite mayonnaise or aioli. |
Zoe Bingley-Pullin’s Spiced Turmeric Chicken Breast with Salad and Avocado Dressing
Ingredients500g organic or free-range chicken breast 1 tbsp extra virgin olive oil 1 garlic clove, crushed 1/2 tbsp turmeric, ground or fresh grated 1/2 tbsp paprika, ground 1 tbsp lime juice 1-2 tsp lime zest a pinch of salt and pepper For the avocado dressing 1 medium avocado, skin and pip removed 1 tbsp lime juice 1 clove garlic, crushed a pinch of cumin, ground a pinch of chilli flakes, optional 2 tbsp extra virgin olive oil 2 tbsp fresh herbs of choice, chopped salt and pepper, to taste For serving Mixed green leaves Cherry/grape tomatoes, cut in half 1/2 red onion, peeled and sliced |
MethodStep 1. Place the chicken and the marinade ingredients in a bowl, and store in the fridge for 30 minutes to four hours. Step 2. To make the dressing, add all the ingredients except for the olive oil into a blender or a food processor. Slowly add the olive oil into the mixture until a smooth consistency is reached. Season and taste before setting aside in the fridge. Step 3. Heat oven to 180°C, and line a baking tray with baking paper. Place the marinated chicken breasts on the tray and bake for 30 to 40 minutes until they are cooked through. Remove from the oven and let them sit for five minutes before slicing thinly. Step 4. Serve the chicken on top of a leafy green cherry/grape tomato salad, with a drizzle of the avocado dressing. |
