COOKS NOTES + SUBSTITUTES:
Almond Meal / Almond Flour – use whole nuts and blitz in a food processor.
Cashew Sour Cream recipe here.
Cashew Yoghurt recipe here.
Chickpea Burgers – recipe here.
Cooked Lentils recipe here.
Macadamia ‘Ricotta’ recipe here
Oyster Sauce substitute soy sauce (use less as it’s much saltier), coconut aminos or hoisin sauce.
Steamed Rice recipe here.
Poached Eggs recipe here.
Red Chillies substitute other chilli peppers like serrano, jalapeno or Thai birds eye.
Roast Potatoes recipe here
Unless otherwise stated all cans are 400g / 14oz.
Standard bag of salad = approx 150g (5oz).
‘PREP AHEAD’ POSSIBILITIES
Here are suggestions for things you can possibly prepare ahead. They’re just suggestions though so please don’t feel like you need to devote your weekend to getting these steps done! It’s totally up to you.
[1] Sensational Savoury Yoghurt Bowls
BOWLS (10 minutes)
Yes! Just make as per the recipe but keep the sprinkle / nuts separately. Makes an excellent lunch in a mason jar with a lid. Leftovers will keep in the fridge for up to 1 week. Don’t freeze as the yoghurt will split.
[2] Chicken with Pine Nut Sauce
SAUCE (15 minutes)
Yes. Make sauce as per recipe but don’t add the chicken or salad. Refrigerate for up to 2 weeks or freeze. To serve bring back to room temp and serve with freshly cooked chicken and salad.
[3] Lebanese Omelette with Almond ‘Hummus’
OIL AND HUMMUS (15 minutes)
Not for the omelette – they’re best when freshly made. But the za’atar oil will keep in the pantry for months. And the almond ‘hummus’ will keep in the fridge for 1-2 weeks. Leftover omelette will still be edible for up to 2 weeks in the fridge but don’t freeze.
[5] Beautiful Broccoli with Creamy Tuna Sauce
BROCCOLI (15 minutes)
Yes! Just cook as per the recipe but keep the herbs separately (if using). Leftovers will keep in the fridge for 2 weeks or can be frozen. To serve, either cold from the fridge or warm in a pan with a little oil before sprinkling with the herbs.
[6] 10-Minute Maple Pecan Cheesecake
CHEESECAKE (10 minutes)
Yes! Just make the cream cheese mixture but keep the nuts separately. Leftovers will keep in the fridge for up to 1 week or can be frozen. To serve, sprinkle with the nuts.
INGREDIENT STORAGE Best Practices
Also see the WASTE AVOIDANCE STRATEGY with each recipe for tips on preserving ingredients for longer periods if required.
VEGGIES
green herbs – in the fridge wrapped in a plastic bag.
garlic – in a dark pantry. I keep mine in a brown paper bag to avoid sprouting.
broccoli – in the fridge wrapped in a plastic bag.
iceberg lettuce – in the fridge wrapped in a plastic bag.
lemons – in the fridge wrapped in a plastic bag. Can be kept at room temp if you prefer but will last longer in the fridge.
cooked veg – keep it in the fridge.
salad leaves – store sealed bag in the fridge. If buying loose leaves, wash and spin dry in a salad spinner then wrap loosely in paper towel and place inside plastic bag. Push out most of the air and seal. Store in the fridge.
PROTEIN
chicken – in the fridge in the packaging it was purchased in.
cooked protein – keep it in the fridge.
eggs – I keep mine in the pantry because we eat a lot of eggs. Will last much longer in the fridge.
ground (minced) beef – in the fridge in the packaging it was purchased in.
DAIRY
cream – in the fridge in the packaging it was purchased in.
cream cheese – in the fridge in the packaging it was purchased in.
yoghurt – in the fridge in the packaging it was purchased in.
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