Adria Wu's selection of recipes to make your skin glow!
Refreshing Summer Tomato Gazpacho (gf, df, nf)
Makes 3 bowls
canned chopped tomatoes, 2 cans, 800g (tomatoes are better for the skin when processed/ cooked)
red pepper, seeded, into chunks, 1 whole
cucumber, half, into chunks, 170g
cumin powder, 1 tsp
black pepper, 2 tsp
sea salt, 1 tsp
garlic clove, 1
anchovies, 10 filets
pinch of chilli flakes, optional
1. Pulse all ingredients in a blender/ food processor until it reaches desired consistency.
2. Garnish with more basil and chilli flakes.
Walnut Crusted Salmon Cake and Green Life Salad (gf, df)
Walnut Crusted Salmon Cake
Makes 10 cakes, serves 5
salmon, boneless, skinless, flaked, 500g raw (250g cooked)
quinoa, 200g (400g cooked)
sea salt, 1/4 tsp
gluten free flour (or normal flour), 35g
sea Salt, 1/4 tsp
olive oil, 1 tbsp
parsley, chopped, 30g
lemon zest & juice, one
walnuts, 80g (50g for filling, 30 for crust)
1. P/H oven 180C.
2. Roughly chop 50g walnuts for filling and blitz remaining walnuts in processor until breadcrumb-like consistency.
3. Bring quinoa, water and salt to a boil then reduce to low heat and simmer for 15-20 minutes covered on until all water is absorbed and spirals are revealed. Let cool.
4. Bake salmon on parchment lined tray for 15 mins and let cool. Once cool, flake salmon and toss in flour, salt and chopped walnuts.
5. Whisk egg with oil, sriracha, parsley and lemon and add cooked quinoa and coated salmon.
6. Form into 10 x 80g patties, coat in walnut crumb and bake on parchment lined tray for 15 mins.
7. Serve 2 cakes per person with Green Life Salad
Green Life Salad
Green lentils, 200g raw (400g cooked)
Salt, 1 tsp
Spring greens, sliced, 300g
Courgette, spiralised or ribbons, 350g
Frozen peas, defrosted, 400g
Radish, sliced, 150g
Pumpkin seeds, 30g (toasted, optional)
Lemon juice 2 tbsp
Maple syrup, 2 tbsp
Pumpkin seed butter, 2 tbsp
Olive oil, 6 tbsp
Sea salt & black pepper to taste
Sumac, 2 tsp
1. Rinse lentils and drain. Combine water, salt and lentils in large pot. Bring to a boil, then reduce to low heat and cook for 20-25 mins until cooked. Drain immediately.
2. Cut spring greens into 5mm wide and spiralise courgette (or use a peeler to make ribbons).
3. Slice radish and defrost peas in room temperature (or warm water if in a rush).
4. Make dressing by combining all ingredients. Season with salt & pepper.
5. Toss the lentils, spring greens, courgette, peas, radish and dressing together and combine evenly.
6. Garnish with pumpkin seeds and sumac as desired.
Baked Sweet Potato Kibbeh Croquettes with Avo Dip
Makes 9, serves 3 as a starter
allspice, 4 tsp
cinnamon, 2 tsp
coriander powder, 4 tsp
sea salt, 1/2 - 1 tsp
black pepper, 1/2 tsp
fine bulgur wheat, 200g
mince lamb, 200g
onion, finely chopped, 120g (60 for shell and 60 for filling)
spice mix (above), 4-5 tsp
sweet potato, cubed, boiled, 300g
salt, 1 tsp
onion, finely chopped, 60g (from above)
fresh tarragon, leaves, chopped, 15g
pine nuts, 25g (toasted optional)
spice mix (above), 4-5 tsp
avocado, ripe, 1
miso, 1 tsp
yuzu, ½ tsp
greens e.g. lettuce, rocket for plating
1. Wash, peel and cut sweet potatoes into cubes. Cook in boiling salted water until cooked about 20-25 mins. Drain when cooked.
2. Soak bulgur wheat in water for 15 mins until soft, then drain if needed.
3. Chop onion and tarragon.
4. Make spice mix by combining all the ingredients.
5. Make filling by blending sweet potatoes, onion, tarragon and spice mix in food processor until evenly blended and desired consistency. Add pine nuts and set aside.
6. Make shell by blending bulgur, raw mince, onion and spice mix in a food processor until forms a soft sticky dough.
7. P/H oven to 190C.
8. Divide shell mixture into 10 x 65g balls. Place one ball onto the palm of your hand and press and flatten into an oval shape, roughly 10cm x 8cm. Place a spoon of filling into the centre, and mould the meat around the filling to seal tightly (if seal is not tight, croquettes will crack open during baking). Repeat with the remaining ingredients, then refrigerate for 30 to 40 minutes to firm up.
9. Bake on parchment lined tray for 20-25 mins until brown and mince is cooked.
10. Make dip by combining all ingredients using a fork to smash avocado and mixing in yuzu and miso.
11. Serve kibbeh on bed of greens with dip.
Green Tea Matcha Berry Cream Pops (gf, df/ ve optional)
Makes 4 x 37ml
dark berries and/ or cherries pitted, 75g
natural yoghurt (or coconut), 150g
maple syrup, 20g
matcha powder, 1 tsp
1. Mix all ingredients together using a food processor or mix by hand. If mixing by hand, crush berries before mixing (or to make ombre pops, separate berries from other ingredients)
2. Pour into moulds using piping bag or spouted jar/ bowl.
3. Set in freezer overnight.
(Tips: Use a piping bag or ziplock bag. Or pour them out using a jar that has a spout. Don’t fill all the way as frozen liquids expand. Finally, un-mold with a little bit of hot water).