We have had many requests over the past few weeks for our gorgeous ginger slice recipe. This sweet little slice is a wholesome take on an old classic. It has a warming spicy ginger hint and a fantastic buckwheat biscuit base. One slice will surely be enough to satisfy your sweet tooth!
This Lemon Dream cake is a winner around here. We first created it for an intimate dinner gathering held at Mondays, and it then went on to become one of the most popular items in the made to order section of our online store. It's lusciously zesty coconut cream centre is perfectly matched with a sweet earl grey tea honey syrup. A simple, unique and delicious dessert you can easily make for your guests.
Research shows that hands-on work satisfies our primal need to create, and promotes psychological well-being. These days we spend a great deal of time on technological devices, and we buy almost all of what we need rather than making it ourselves. While convenient, it deprives us the process of meaningful creativity that give us pleasure and pride. When we make, repair and create things we feel vital and effective.
This risotto has a wonderful balance of beautiful yet simple flavours. In this basic recipe, I start by slowly browning leeks, white wine and garlic, then add peas, fresh mint from the garden, a good knob of butter and a generous sprinkling of parmesan to finish.
This comforting meal is amazingly oozy and creamy, just as a risotto should be
This week for #thepositiveproject, let your natural beauty shine. Why not ditch the makeup and go bare faced for a day or two? Will you join us? #lovetheskinyourein
By Hannah Jack
A classic combination of rich chocolate and citrus orange, this cake is a soft and light indulgence. Made with wholesome ingredients, it’s also perfect for the winter season when oranges are of abundance.
100g butter 1⁄2 cup rapadura sugar 2 eggs Zest of 2 oranges Juice of 2 oranges (cup) 2 tsp mixed spice 1 1⁄2 cups organic ground flour 3⁄4 cup coconut milk 1⁄4 cup coconut oil 1 tsp baking soda 1 tsp apple cider vinegar
1⁄4 Tbsp coconut oil Tbsp cacao powder Tbsp maple syrup
Beat together the butter and rapadura sugar until pale in colour. Add your eggs and beat for a few minutes. Fold in the rest of your ingredients and evenly pour into a lined and buttered bundt cake tin. If your using a processor then combine all the ingredients and blend until incorporated.
Bake at 170 ° C for 35-40 minutes or until a skewer comes out clean
Once cake is cooled add your cacao, coconut oil and maple syrup into a double boiler, slowly melt together then drizzle over cake.
We recently added restorative bone broth to the Mondays menu. What's all the buzz about you may ask? Well, bone broth (or technically, stock), is actually as old as the hills, and it's a wonderfully nourishing health tonic that you can easily add to your family's diet.
Bone broth is made by simmering bones of sustainably raised animals with vegetables, herbs and spices for a long length of time, at least 6-8 hours. Having followed a GAPS diet for some time, my family have been enjoying bone broth at home for a couple of years. Not only does bone broth add fantastic depth and flavour to home made soup and casseroles, it is also an excellent source of minerals and is known to boost the immune system and help to aid digestion. It's a fantastic source of calcium, magnesium, and phosphorous making it great for bone and tooth health. It also supports joint health, hair, skin and nails due to its naturally high collagen content.
How to use bone broth
Homemade broth can be used in making soups, stews, gravies, sauces, and reductions. It can also be added to sautéed or roasted vegetables.
When you are feeling under the weather or experiencing digestion issues, drinking bone broth liquid on it's own through out the day can work wonders. It supports the immune system and is very easy to digest so the body's energy can concentrate on healing. In cases of stomach bugs or nausea, bone broth often calms the stomach and can help shorten the duration of the illness.
Making your own bone broth at home
Homemade, nutrient dense bone broth is very easy and inexpensive to make. It can be made from the bones of beef, lamb, poultry or fish, with a selection of vegetables and fragrant herbs for a subtle yet delicious flavour. There is almost no comparison to the store-bought versions, which often contain artificial flavours, additives and poor quality salt, they can also lack natural gelatin and many of the other health-boosting properties of homemade broth.
When selecting your bones, be sure to look for good quality. Pasture feed, free range and organic versions will produce a far more nutrient dense broth. You can source the bones from your local butcher, be sure to ask as they often don't have them on display. We have also seen them available at Nosh, Pak n Save & Farro Fresh. Alternatively, use the left over bones or chicken carcass from a roast dinner.
Here's what you'll need:
1 kilo of bones from a healthy source
1 brown onion, peeled & roughly chopped
2 carrots, roughly chopped in to rounds
2 stalks of celery, roughly chopped
2-3 cloves of garlic, skins removed
1 bulb of fennel, roughly chopped
2 tablespoons apple cider vinegar
a large handful of fragrant herbs such as thyme, sage, oregano & rosemary
1 teaspoon peppercorns
Fresh Italian Parsley
Lemon, sliced in to rounds
Fresh ginger & fresh turmeric, grated
Add the bones, vegetables, herbs, apple cider vinegar & peppercorns to a large stock pot for slow cooker. Cover with filtered water. Bring to the boil, and then simmer on very low for at least 6 hours.
During the first few hours of simmering, occasionally remove the impurities that float to the surface. A foamy layer will form and it can be easily scooped off with a big spoon. You may need to add filtered water occasionally as it cooks off.
Once your broth has been simmering for at least 6 hours, remove from the heat and strain to remove all the bits of bone and vegetables. By this stage they are so thoroughly cooked that all the flavour and nutrients have gone into the broth liquid anyway. Some feed the bones to their dogs, they should be pretty soft and safe for a pet to eat.
Store the broth in a clean glass jar stored in the fridge for up to 5 days. You can also freeze the broth for later use.
We like to serve ours warm with a sprinkle of sea salt, fresh Italian parsley, a slice or two of lemon & a little freshly grated ginger & turmeric.
Have you made bone broth before? Tell us what you think! What do you like to season it with, how do you like to use it?
This week for #thepositiveproject, we are going to do something that makes us feel carefree! Join us and pile on the woolies, go for a windy walk on the beach, or spend an evening outdoors with friends and a firepit! Thanks Urban Outfitters for the beautiful image x
We asked you what your favourite Mondays menu item was, the winner was our Beautiful Buddha Bowl! We are excited to share the recipe with you to say thank you for your wonderful support in our first year of trading. We hope you enjoy!
This wholesome salad is made up of quite a few different components, we have shared the simple & easy procedures below. Enjoy one of all of these delicious elements!
Herbed Black Quinoa:
Place 2 cups of rinsed quinoa in to a small saucepan over medium heat. Cover with 4 cups of good quality vegetable stock and bring to a soft boil. Simmer uncovered until all of the liquid has absorbed, leave to cool. Add 2 large handfuls of freshly chopped parsley, mint & basil, 1/4 cup olive oil & the juice of 2 lemons. Toss well and then season if needed.
Roasted Root Vegetables:
Choose a selection of winter vegetables, and roughly chop. Be mindful of what might take a little longer to cook eg pumpkin or beetroot, you can chop these slightly smaller so that they cook evenly. Arrange in a baking tray, drizzle with garlic or rosemary infused olive oil and then season with sea salt and pepper. Bake in the oven at 180 C for about 30 minutes or until golden.
Lemony Tahini Dressing:
Combine the following ingredients in a high powered blender or food processor. 1/2 cup tahini, 1/2 cup cashew nuts (soaked for at least 2-3 hours in water, then rinsed) the juice and zest of one lemon, 1/4 cup olive oil, 1 clove of garlic and a good pinch of sea salt and pepper. Blend until smooth, and then check seasonings. You can add a little more lemon juice if you think it needs a little more zest. You want the lemon to cut through the bitter tahini taste.
Crispy Sesame Kale:
Thoroughly rinse a large bunch of kale, remove the woody stems and then roughly slice in to large pieces. Place in to a large bowl and drizzle liberally with olive oil. Add 2 tablespoons of lemon juice, a pinch of sea salt , pepper and a small handful of sesame seeds. Toss until well combined, and then lay on a baking tray lined with baking paper. Bake in the oven for 15-20 minutes at 150 C or until nice and crisp. Be sure to keep a close eye on the kale towards the end as it can burn easily.
To assemble the salads:
Slice avocados in half & remove the pip. Dip in to *dukkah (see notes below) until nicely coated and then place in to the serving bowls. Arrange the remaining components until you have a nice full bowl of beautiful Buddha goodness. Top with alfalfa sprouts if you like.
Serves 4 generously with leftovers!
* You can find dukkah in most specialty food stores, Nosh, Sabato, Farro & some supermarkets also stock it. We are currently perfecting our house made dukkah which will be available to purchase online & in store at Mondays in the next month or so!
By Hannah Horton
This hearty oriental soup is my go-to dinner when I’m feeling too tired to cook but in desperate need of a delicious and nourishing meal. It’s packed with fermented goodies, healing herbs and warming ginger root. What’s more, it takes just 10 minutes to prepare and will leave you feeling both light and full at the same time. You can swap out the edamame noodles for any kind of noodle, quinoa or grain you like, just be sure to adjust the cook time to suit your ingredient. You can also add all kinds of asian vegetables to the broth, like bok choy or shitake.
4 cups water
1 handful of edamame noodles, glass noodles or ½ cup of rinsed brown rice or soaked quinoa
1 inch Ginger, chopped
2 cloves garlic, chopped
1 small head broccoli chopped into florets
6-8 Brussel sprouts, halved
1/3 cup miso paste (this stuff is gold! It's always a good idea to have some on hand)
1 cup coconut milk
200gm organic tempeh or tofu
1 red chilli, sliced
Juice of 2 limes (or lemon if lime are unavailable)
A super generous helping of fresh coriander & basil
Bring water to the boil and add your edamame noodles (or other grain). Leave bubbling on medium heat until cooked.
Meanwhile, quickly panfry the garlic, ginger, brussel sprouts and broccoli in coconut oil. When the veggies are golden at the edges, transfer everything to your noodle broth. Add the miso paste, coconut milk, tempeh and chilli and stir. Simmer until veggies are just cooked. Depending on your miso brand, you may want to add more water or paste at this stage, to your taste.
Remove from heat and serve, garnishing liberally with fresh coriander, basil and lime juice.
Enjoy and be warm!
We are excited to announce that the second issue of Mondays Journal has gone in to print & is now available for pre-order!
"Winter. It's not love at first sight, but with time and an open heart we embrace the underrated treasures offered by this season of wild solitude. Misty mornings and late sunrises, moody coastlines, wild waves, gloved hands on the steering wheel, crystal clear and icy night skies, drawings by little hands on foggy windows. "
We encourage you to don your woollen socks, brew yourself a cup of thyme and honey tea, light that candle you've been saving and curl up in your favourite chair with the Mondays Journal Winter Issue. Upon these pages you will find a carefully curated collection of simple recipes, images & inspiring words from a handful of New Zealand's most talented writers, bloggers & photographers.
* Printed in New Zealand on 100% recycled paper.
* 68 pages of beautiful inspiring content
* Full of simple wholesome recipes
* Very limited copies available
* A5 Off-set printed
* Perfect bound
Pre- Order a copy or two HERE.
* This journal is on Pre-Order, and will be shipped in the first week of June 2015.