Lunch and Dinner

Carrot and Sweet Potato Soup

A winter necessity. This week is set to be one of the coldest weeks Sydney has ever seen, so we are getting prepared with a big batch of this warming and flavoursome Carrot and Sweet Potato Soup. We recommend buying organic produce wherever possible. A fantastic service we have recently discovered is Community Organics. It is a fruit and veg delivery service in Sydney’s Eastern Suburbs, showcasing fresh, local, seasonal and organic produce. We love the surprise factor of waiting to see what we get in our box each week, which inspires our meal prep for the week ahead. The quality of the produce is just amazing. Serves 4 (as a starter) Ingredients 1 tbsp olive oil2 large red onions, chopped4 large carrots, roughly chopped1 medium sweet potato, peeled and roughly chopped4 cups filtered water1 tsp Himalayan salt1 tsp cumin1 tsp paprika3 tbsp freshly grated gingerSprouts, pumpkin seeds and coconut yoghurt…

Ponzu Zoodles and Avocado Salad

A flavoursome Asian inspired salad, perfect on a hot day. This is an excellent accompaniment to serve with grilled salmon or your choice of protein. It is beneficial to have a good proportion of raw foods in our diets, which is much easier to achieve in the warmer months. Having said that, some people have difficulty digesting raw foods, in which case we would recommend lightly pan cooking the zoodles (zucchini noodles). Make sure you do so over low heat to minimise nutrient depletion which occurs in the cooking process. Buckwheat noodles can also be used as an alternative. Serves 2 (or 4 as a side) Ingredients 1 zucchini, spiralised1 cup rocket leaves3 radishes1 avocado, cut into large cubes1/2 cup fresh mint leaves1/2 cup fresh coriander Ponzu sauce 1 tbsp lime juice1 tbsp tamari1/2 tbsp toasted sesame oil1 tsp mirin1 small red chilli, chopped Method Combine all dressing ingredients in a small…

Coconut vegetable samosas

Our take on traditional Indian vegetable samosas! These are made using Jimalie coconut wraps which can be purchased at most health food stores. For the filling of these coconut vegetable samosas, we use dried organic Australian grown chickpeas. These need to be soaked overnight and then boiled before they can be added to the vegetable mixture. We find these offer greater taste as well as superior nutritional value. Alternatively, you can use organic tinned chickpeas which are pre-cooked. Serves 4. Ingredients 8 coconut wraps*1 cup cooked chickpeas**250g kumera, diced250g pumpkin, diced1 red onion1 tbsp fresh ginger, grated2/3 cup filtered water1 tbsp coconut oil1/2 tsp cumin1/2 tsp turmeric1/4 tsp coriander powder1/2 medium sized red chilli2 tbsp lemon juice1/2 cup fresh coriander leaves *We use Jimalie Coconut wraps**We use dried organic Australian grown, these need to be soaked overnight and then boiled for approx. 1 hour. Alternatively, you can use tinned organic…

Sashimi tuna salad bowl

This tuna salad bowl is all my favourite foods in one meal. So fresh, healthy and delicious. We use sashimi grade tuna, purchased from Fine Fish in Neutral Bay. As we always say, the quality of the produce is of utmost importance so we prefer to have high quality fish less often than having it more often and having to compromise on quality. You can alter the vegetables depending on what is seasonally available. We have used a delicious combination of carrot, cucumber, cabage, avocado and mache lettuce, and served with toasted sesame seeds and a soft boiled egg. Serve this sashimi tuna salad as a main for a light and healthy dinner or as a side dish to share. Serves 2. Ingredients 200 grams Sashimi grade tuna Marinade1 tbsp tamari1 tbsp toasted sesame oil1 tbsp lime juice1/2 tsp organic mirin1 red chilliQuinoa1 cup quinoa1/2 tbsp ginger1/2 tbsp tamariSalad ingredients1…

Red spice soup

This is a very nourishing and flavoursome soup, filled with essential vitamins and nutrients in their natural form. At Healthy Luxe, our philosophy is that the majority of nutrients our bodies need can be derived from our food, rather than relying on supplements for replenishment. The addition of superfood turmeric in this Red Spice Soup not only adds flavour, but it also adds an abundance on anti-oxidants, anti-inflammatory properties, vitamins and minerals. This red spice soup is great served as an entree or can be served as a main mean with warmed (preferably gluten free) bread. Serves 4 (as a starter) Ingredients 1 large red onion1 red capsicum1 large carrot250 grams kumera200 grams butternut pumpkin400 grams tinned organic tomatoes2 small red chillies40 grams (approx.) fresh grated turmeric root*3-4 cups filtered water (this can be varied according to how thick you would like your soup)1 tbsp coconut oilPinch of Himalayan rock salt *We have…

Chilli crab noodles

This dish is one of my Mum’s dinner specialties and if you ask me it is definitely restaurant standard. It may sound exotic but I think you will be surprised to find out how quick and simple this chilli crab noodles recipe is… the secret lies in the quality of the ingredients. As with all of our recipes, we obtain fresh and sustainable produce, and organic (wherever possible). Not only does this benefit our health and the environment, but it enhances natural flavour. Serves 4. Ingredients 500 grams raw spanner crab meat (we use first grade, frozen from Fraser Island)*1 large bunch of shallots (approx. 250g)1 punnet cherry tomatoes (approx. 250g)3 small deseeded chilliesJuice of 1 lime1 tbsp coconut oil1 knob of ginger, grated (approx. 70 grams)1 small bunch of corianderGreen noodles (for this recipe we used organic spinach noodles, however these are not gluten free so you may wish to substitute…

Sesame crusted tuna

This is definitely one of our main ‘go-to’ recipes when we have guests coming over for dinner. The great thing about it is that it can be almost ready before anyone arrives, the only thing that needs to be done at the last minute is grilling the tuna – and if you like it rare (as we do!) this will only take about a minute. We always try to include something raw on our plates to aid with digestion, so we add a few slices of avocado and sprouts, or a simple avocado salsa. Serves 2. Ingredients 2 best quality tuna steaks*2 tbsp organic toasted sesame oil1 tbsp organic tamari1 tsp organic mirin (Mirin is fermented brown rice, often used in Japanese cooking) *We buy sashimi grade from Fine Fish, Neutral Bay Method Marinade tuna in sesame oil, tamari and mirin.Place in the fridge and leave for 1-2 hours, turning…

Truffle Infused Mushroom Risotto

Risotto is often one of the few vegetarian options available at restaurants, however it is traditionally made with cream and butter. We find these to be unnecessary ingredients and can easily be substituted with healthy alternatives such as organic cold pressed olive oil, or (as we have done for this recipe) black truffle oil. You only need a drizzle of truffle oil to create an abundance of flavour. However, we usually cook with coconut oil (which is more heat stable), adding the olive oil/truffle oil at the last minute. We love creating healthy versions of popular dishes and hope you will like our clean mushroom and spinach risotto! Feel free to email us or comment on any of our posts with any questions you may have. Serves 2. Ingredients 1 cup brown rice100 grams baby spinach leaves1 bunch Shallots1 punnet (approx. 200grams) organically grown Shitake mushrooms*1 punnet (approx. 200grams) organic swiss brown mushrooms1 tbsp coconut oil1 1/2 –…

Thai style pumpkin soup

In winter we find there is nothing quite like sitting down to a warm, nourishing bowl of soup… And as someone who has tried their fair share of soup, I can honestly say I am yet to find one as flavoursome and delicious as this. Something I really love about this pumpkin soup is that the cashew milk can be added to desired consistency so you can choose how thick you would like it to be. We love thick soups so we avoid adding too much water to our cashew milk. The cashews also give it a deliciously smooth and creamy texture. Serves 4 (as an entrée). Ingredients 1 tbsp coconut oil1 cup raw cashews (soaked for at least 4 hours in filtered water)500 grams kumera (or sweet potato)500 grams pumpkin1 leek1 small onion20 grams fresh turmeric*30 grams fresh grated ginger2 cups filtered waterPinch Himilayan sea salt *Note: Turmeric can stain clothing and…

Thai spiced crab and avocado timbale

Our Crab Timbale is the perfect light, refreshing and healthy dinner in the lead up to Summer, not to mention it is incredibly delicious! We love creating thai flavours as we have done for this Crab and Avocado Timbale. TO create this flavour we have used ginger, chilli, lime and mint. As you can probably tell by now, we love our avocado – it is most definitely a staple in the Healthy Luxe kitchen. For the avocado salsa, we use 1.5 avocados in combination with grapeseed oil, mint, coriander, fresh lime and a pinch of Himilayan sea salt – yum! Serves 2. Ingredients 200 grams cooked crab meat (we use wild caught spanner crab from Fraser Island)Zest of 1 limeJuice of 1 1/2 limes1/2 medium red chilli10 grams knob fresh ginger, gratedHandful of fresh coriander leaves, chopped Avocado salsa 1 1/2 avocados (chopped into ‘cubes’)2 tbsp grapeseed oil3 tbsp fresh…

Navigate