Get Nourished recipes: Quick and nutritious treats for a healthy spring
This week on Get Nourished, Luke Hines and Zoe Bingley-Pullin prepare your palate for spring with their nutritiously quick treats packed with seasonal fruits and vegetables.
Get excited for spring with Luke’s seasonal asparagus salad and Zoe’s refreshing pineapple smoothie topped with chilli.
Luke Hines’ Shaved Asparagus Salad
Ingredients2 large bunches of asparagus (about 400g, a mix of colours if possible), woody ends trimmed 2 pears, cored, quartered and thinly sliced 2 large handfuls of baby rocket leaves 50g (1/2 cup) pecans, toasted and roughly chopped sea salt freshly ground black pepper For the dressing 3 tbsp extra virgin olive oil 2 tsp wholegrain mustard zest and juice of 1 lemon 1 tsp chilli flakes |
MethodStep 1. Using a vegetable peeler, shave the asparagus spears lengthways into long ribbons. Place the asparagus ribbons in a large bowl with the pear slices and baby rocket leaves before setting aside. Step 2. To make the dressing, add all the ingredients to a bowl or jar and either whisk or shake well. Step 3. When ready to serve, pour the dressing over the salad and toss gently to combine, then pile the salad onto a large serving platter or divide among individual bowls. Sprinkle over the pecans, season with salt and pepper and enjoy. |
Zoe Bingley-Pullin’s Pineapple Chilli Smoothie
Ingredients1 cup frozen pineapple 1/2 cup frozen banana 2 cups almond milk, oat, coconut water or water 1 tbsp almond butter 1 tbsp virgin coconut oil 2 tbsp hemp seeds 1/4 tsp chilli, fresh or powdered For serving Long red chilli, sliced |
MethodStep 1. Place all ingredients into a food processor and blend until smooth. If needed, add a little water for thinner texture. Step 2. Pour into a chilled glass and enjoy. |
