Recipes

Serves: 4 Ingredients: 1 free range or organic turkey Herb butter 100g butter 1 Tbsp chopped fresh sage or tarragon 1 tsp smoked paprika 1 lemon, zest and juice Stuffing 1kg diced pumpkin 2 tbsp sunflower oil 1 tsp Lotus Sea Salt ½ loaf sourdough or 1 loaf gluten free bread 2 free range or organic eggs ½ cup Lotus Pepitas 1/4 Lotus Australian honey 1/4 cup parsley 1/4 cup thyme leaves or sage 1 tbsp smoked paprika 1 tablespoon freshly ground black pepper Method: Combine the ingredients for the herb butter, except the lemon juice and set aside. Toss the diced pumpkin with the oil and sea salt. Roast in the oven for 20 minutes or until just cooked through. Take the crusts off the bread and dice into 1cm cubes. Chop the herbs and whisk the eggs. Combine the pumpkin with the rest of the stuffing ingredients and mix well. Stuff into your turkey and tie its legs. Leftover stuffing can be wrapped

Serves: 4 Ingredients: 4 cups grated vegetables 1 cup Lotus Organic Besan Flour 1 tsp grated ginger 1/2 cup chopped coriander Chili powder and curry paste to taste Method: Use a mix of onion, carrot, zucchini, cauliflower, potato and green beans. Grate the vegetables finely then mix with other ingredients. Add enough besan flour to form a stiff dough that you can form into small balls. Shallow fry in ghee or vegetable oil until crisp and finish them in the oven if required. Serve with rice and salad. You can replace some of the vegetables for paneer, a firm Indian cottage style cheese.

Serves: 4 Ingredients: 2 cups Lotus Organic Red Quinoa 1 pomegranate 1 red lettuce - raddichio, oak leaf or red fancy ½ cup fresh mint leaves or 1 tsp dry mint ¼ cup Lotus Organic Apple Cider Vinegar ½ cup olive oil 1 tbsp dijon or wholegrain mustard Lotus Sea Salt and pepper to season Method: Cook the Lotus Quinoa to the pack directions and set aside to cool. De-seed the pomegranate and combine with the quinoa.. This can be kept in the fridge until ready to serve for up to 2 days. Wash the lettuce and cut or tear into bite size pieces, arrange on a large platter and scatter over the quinoa mix. Chop the mint then mix with the vinegar, oil, mustard and seasoning. Drizzle over the salad just before serving.

Serves: 6 Ingredients: 1 tablespoon Lotus Organic Apple Cider Vinegar 2 tablespoons sunflower oil 1 tablespoon lemon juice 500g pork, diced 1 zucchini, diced 1 red capsicum, diced 1 red onion, peeled and diced 1 medium brown onion, peeled and sliced 2 ripe peaches, sliced 1 teaspoon mild curry powder Handful of dried apricots Lotus Fine Sea Salt, pinch 6 BBQ wooden skewers Method: Soak wooden BBQ skewers in water for 30 minutes. This will help to eliminate charred skewers during the cooking process. To make the marinade, sauté the brown onion with 1 tablespoon of sunflower oil and pinch of salt until soft, then add diced peaches and turn off the heat. In a blender, puree the brown onion and peach mixture with vinegar and curry powder. Alternate between the meat and veggies or dried apricot and thread each piece on skewers. Place skewers in a deep tray and pour marinade over them. Leave skewers to marinade

Serves: 5 Ingredients: • 1 x 400g black beans, drained • 1 x 400g chopped tomatoes • 1 x 225g quinoa wraps • ½ cup Lotus Organic White Quinoa • 3 tablespoons chilli sauce • 2 cups frozen corn • 2 cups grated cheese • 1 capsicum, diced • 1 bunch coriander • Lotus Sea Salt Fine, pinch • Lotus Organic Hulled Sesame Seeds, sprinkle Method: Cook quinoa in 2 cups of water over medium heat for 15 minutes or until tender, then drain and set aside. Lightly mash beans with a fork, then finely chop washed coriander stalks and roughly chop leaves. Mix cooked quinoa with the beans, corn, capsicum, 1 tablespoon chilli sauce, half the coriander leaves, pinch of salt and grated cheese. Divide this mixture between the wraps, roll up tightly and arrange in a casserole dish. Combine chopped coriander stalks and tomatoes with 2 tablespoons of chilli sauce and pour over the wraps. Sprinkle over the remaining grated cheese, sesame seeds and bake

Serves: 8 balls Ingredients: • 500g sweet potato • 1 teaspoon vegetable stock • 1 tin salmon • 2 tablespoon Lotus Organic Millet Flour • 2 tablespoon Lotus Organic Tapioca Flour • 2 tablespoon Lotus White Chia Seeds • 1 egg Method: Steam the sweet potato until tender. Place all ingredients except chia seeds in a blender and pulse until combined. Roll mixture into balls and coat in chia seeds. Bake on a lined baking sheet for 20 minutes at 180’C. These can be rolled very small for little bite size snacks or larger to have in a roll with salad and sauce. For an egg free version: add 1 tablespoon Lotus White Chia Seeds to 2 tablespoons of water and leave to soak while the sweet potato steams, then add to the mix in place of the egg.

Serves: 6 Ingredients: • 1 teaspoon Lotus Organic Matcha Powder • 1 can Global Organics Coconut Cream • 3-4 tablespoons Global Organics Coconut Sugar • ¼ cup Lotus Organic Black Chia Seeds • St Dalfour Organic Strawberry Sauce • 4 kiwi fruits Method: Warm the coconut cream in a small pan over a low heat and add the coconut sugar, matcha and chia seeds. Whisk well then refrigerate until cool and set. Whisking eliminates any possible lumps in the coconut cream and speeds up the setting of the pudding. Puree kiwi fruits and divide between 6 glasses then freeze for 20-30 minutes to set. Divide the pudding between the glasses and squeeze over the strawberry sauce. Enjoy.

Serves: 6 Ingredients: • 1 1/2 cups Lotus Organic Plain or Spelt Flour • 1 tablespoon Lotus Gluten Free Baking Powder • 1/2 teaspoon Lotus Fine Sea Salt • 1 tablespoon Mexican spice mix • 2 cups Lotus Gluten Free Cornflakes • 1 1/4 cups milk of choice • 1 egg • 1/3 cup oil or melted butter • 1 cup diced vegetables • 1 cup diced or grated cheese Method: For diced vegetables, use a combination of different coloured capsicum, corn kernels, brown or spanish onion, spring onion and coriander leaves - depending on what you have on hand. Use cheddar, pecorino or mozzarella cheese. Sieve together the flour, baking powder, salt and spice. Meanwhile mix the cornflakes and milk. Whisk the egg and oil into the milk and then add the vegetables and cheese to the milk mix. Combine with the flour, stirring to mix well but don’t over mix. Pour into greased muffin tins or patty paper lined tins

Serves: 12 Ingredients: 1 cup Lotus Organic Fine Coconut ½ cup Lotus Organic Raw Almonds ½ cup walnuts 1 tbsp raw coconut oil 12 medjool dates, pitted 2 tbsp Lotus Organic Cocoa Powder 1tsp vanilla Method: In a food processor, process the nuts until they are large crumbly pieces and pour in to a bowl. Place the dates in the food processor and process until they are sliced in to small pieces with a sticky consistency. Add the nuts back in with the dates with the cocoa powder, coconut oil, 2 tbsp of coconut and vanilla. Pulse until combined. Form the mixture in to small bite sized balls and roll the balls over the remaining shredded coconut so it sticks to the outside. Refrigerate and serve. This recipe can also be made in to bars as a snack.

Serves: 1 Ingredients: ½ cup Lotus Organic Traditional Rolled Creamy Style Oats 1 cup milk of choice or water Pinch of cinnamon 1 tsp Lotus Organic Raw Australian Honey Cooked apple and cinnamon to serve Method: Combine all ingredients in a small pan and cook over medium heat while stirring. Cook for 5–10 minutes until tender. Place in a bowl and top with apple and cinnamon.