savoury

Loaded Toast with Green Pea Hummus

Loaded Toast with Green Pea Hummus

Loaded Green Toast with Green Pea Hummus - the perfect start way to start your day! The vibrant colour comes from our oob organic garden peas, topped off with a sprinkle of fresh cherry tomatoes and crunchy chickpeas. It's super-quick to put together and makes a nutritious breakfast or healthy snack to-go. Extra hummus can be popped into the fridge ready for your next hit of green goodness - win!

Green Veggie Burgers (makes 4)

Green Veggie Burgers (makes 4)

Completely delicious and very nutritious! These super-charged green burgers are jam-packed with oob organic veges - think broccoli, green peas, potato, baby spinach and sweetcorn. They're so easy to make and a yummy way to add to your 5+ a day! We've made ours with classic avocado mash but you can switch it up with your favourite dressing... and of course you can tailor make them with a burger bun or wrap of your choice.

Baked Buffalo Broccoli Wings

Baked Buffalo Broccoli Wings

Is there a more decadent way to enjoy our oob organic broccoli florets? These Baked Buffalo Broccoli 'Wings' are irresistible: coated in crispy golden batter, drizzled with hot sauce and maple syrup and served with a Creamy Dipping Sauce. They're baked in the oven, not fried, and the dipping sauce is dairy-free. Winter movie nights just got a whole lot better!

Chickpea & Spinach Mango Curry

Chickpea & Spinach Mango Curry

A rainbow of nutritional goodness! Try this fab curry packed with colour, spice, and everything nice. ✨ Sweet oob organic Mango ✨ Flavourful oob organic Spinach
✨ A healthy helping of garlic, tumeric and ginger. Enjoying a rainbow of colours every day is not only appealing on the eye, but ensures you’re getting all the nutrients you need in every mouthful. 🌈

Blueberry Barbecue Sauce

By Leah Itsines from @leahitsines and https://www.leahitsines.com.au

This is SOOO different - but seriously tastes AMAZING! We used @ooborganic blueberries and they're such good quality, organic (which means no nasties, no fuss + save the planet!) this blueberries are seriously delicious and they are PERFECT in anything from smoothies to on the pan and savoury dishes like these!


Ingredients: 
3 cups of oob frozen blueberries
1/2 a medium brown onion, grated 
2 garlic cloves, crushed 
1/2 tsp lemon juice 
1/2 tsp cinnamon
1/2 tsp ground cumin 
1/4 tsp chilli powder 
1/2 tsp smoked paprika 
1/2 tsp salt 
2 tsp olive oil 
1/8 cup maple syrup
1 tbsp. balsamic vinegar 
2 tbsp. worchestshire sauce 
1/4 tsp mustard powder 

Directions: 

  1. In a small pan, heat olive oil over a medium to high heat. 

  2. Add onion and garlic into the pan and cook for 2 minutes. 

  3. Add blueberries and ALL other ingredients. 

  4. Cook for 10 minutes, stirring constantly to ensure that it does not burn. If it needs a little more liquid, add a touch of water. 

  5. Once thickened slightly, remove from heat and leave to slightly cool. 

  6. Place into a blender and blend until a smooth consistency. 

  7. Place into an airtight container and pop into the fridge! 

  8. Serve with steak, chicken or any other savoury dish. 

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spiced fish tacos with mango salsa

By Kelly Gibney

Kelly is a wholefood writer, stylist & photographer based in Auckland, New Zealand.  Food lover first and foremost with the aim  to show people that healthy food can be utterly delicious and full of joy. Find out more about Kelly here: www.KellyGibney.com

Ingredients

  • 2 tablespoons flour (use tapioca flour to make gluten free)
  • 1 teaspoon curry powder
  • 1/4 teaspoon hot smoked paprika
  • 1/4 teaspoon salt
  • cracked black epper
  • 400g white fish – cut into bite sized pieces

Raspberry layer

  • 250g oob organic diced mango – cut into small cubes
  • 1/4 medium red onion – finely diced
  • 1 medium ripe (but still firm) avocado – cut into cubes
  • 1 red chilli – deseeded and finely chopped
  • 1 tablespoon fresh lime juice
  • Large handful fresh coriander

Method

  1. completely thaw the mango pieces
  2. lay out on a tea towel or some paper towels to soak up excess moisture
  3. combine all the salsa ingredients in a bowl. mix well
  4. season with salt and pepper
  5. store in fridge until ready to use
  6. mix together the flour, curry powder, paprika, salt and pepper
  7. toss with the fish until evenly coated
  8. heat 1cm of oil in a saute pan over a medium/high heat
  9. fry the fish in 2-3 batches, cooking for 1-1/2 minutes on each side
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    mango + tumeric sauce

    By Kelly Gibney

    Kelly is a wholefood writer, stylist & photographer based in Auckland, New Zealand.  Food lover first and foremost with the aim  to show people that healthy food can be utterly delicious and full of joy. Find out more about Kelly here: www.KellyGibney.com

    Ingredients

    • 1 bag oob organic diced mango
    • 1 tablespoon lemon juice
    • 1/4 teaspoon ground turmeric
    • 1 tablespoon finely grated ginger
    • 1 teaspoon good quality vanilla essence
    • 2 tablespoons honey
    • 3/4 cup coconut cream
    • 1/4 cup water

    Method

    1. Allow the mango pieces to thaw for at least 1 hour
    2. Place all ingredients into a blender and process until silky smooth
    3. store in a large jar in the fridge for up to 1 week
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