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How to maximise the ingredients in your pantry with these raw power recipes.

## The Power of Sisterhood: Exploring the Bond Between Margo and Rosa Flanagan

The Flanagan sisters, Margo and Rosa Power, are a force to be reckoned with. Their story is a testament to the incredible power of sisterhood, resilience, and unwavering support. This dynamic duo has risen above their own personal struggles, building a thriving wine business and inspiring countless individuals along the way. Their journey began with a shared passion for wine.

The book “My Dream Green Home” by Sarah Jane, explores the concept of sustainable living and offers practical advice for incorporating eco-friendly practices into everyday life. The book emphasizes that anyone can adopt these practices, regardless of their lifestyle or background. It highlights the importance of small changes, emphasizing that even seemingly insignificant actions can collectively contribute to a significant impact on the environment.

RP: I think the first step is switching your mindset. As Kiwis, we tend to think of the meat first, and there’s still a big diet culture. We’re not about that at all. Rather than writing a big, long shopping list, let’s go to the produce store first and buy what’s in season. Every page in the book is like a workshop. You can make one recipe into seven different ones by swapping out ingredients with what you have in the pantry. What’s your favourite piece of equipment? RP: One thing we pride ourselves on is we’re not telling people to buy expensive appliances in order to make our recipes. We use minimal equipment, but we definitely have our favourites. So, a big chopping board, a big mixing bowl and a good knife.

A. The Power of a Good Blender
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* The speaker recommends a good blender as a “nice to have” kitchen appliance. * They use their blender daily and rely on it for quick meals. * They share a specific recipe: kimchi pancakes from the Two Raw Sisters app.

Summer Vegetable One Tray Bake Feeds 6 / Takes 35 minutes Photo / Supplied • 1 eggplant, cut into bite-sized chunks • 1 fennel bulb, cut into bite-sized chunks • 2 zucchini, thinly sliced on a diagonal • 1 red capsicum, cut into bite-sized chunks • 1 red onion, cut into thin wedges • 3 tbsp cooking oil • 1 tsp sea salt • 200g cherry tomatoes • 1 cup rocket leaves • ¼ preserved lemon, flesh and rind finely chopped • 100g feta, crumbled • ¼ cup pine nuts, toasted • 2 tbsp extra virgin olive oil Preheat the oven to 200°C.

This is a simple recipe for a vegetable medley. It is a great way to use up leftover vegetables and can be easily adapted to your own preferences. The recipe is easy to follow and requires minimal ingredients. It is a healthy and delicious meal option.

This recipe is a simple and delicious Greek salad with a twist. It features a unique combination of ingredients that create a vibrant and flavorful salad. The salad is made with romaine lettuce, tomatoes, cucumbers, red onion, and olives.

A. The Art of Boiling Corn on the Cob
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This recipe calls for a simple yet effective method of cooking corn on the cob. It involves boiling the corn in water, seasoned with salt and lime. This method is quick and easy, requiring minimal ingredients and equipment. The recipe begins with bringing a pot of water to a boil. Then, add the corn cobs to the boiling water.

This recipe calls for a simple yet flavorful dish of corn cobs, seasoned with salt and pepper. The dish is then coated in a crispy, flavorful, and aromatic chili spring onion oil. **Detailed Text:**

This recipe presents a straightforward yet undeniably delicious approach to preparing corn cobs.

• ¼ tsp sea salt Preserved Lemon Oil • ¼ preserved lemon, flesh and rind finely chopped • 3 tbsp extra virgin olive oil • 1 garlic clove, crushed and finely chopped • 200g tomatoes, cut into bite-sized chunks • 1 cucumber, cut into bite-sized chunks • ½ cup olives, smashed with the back of a knife and pitted • 100g feta, crumbled • 1 cup chopped fresh herbs For the pickled red onion, add the sliced red onion, apple cider vinegar and salt to a bowl. Toss to combine and allow the onion to pickle for at least 10 minutes.

Then, blend the mixture until smooth. The resulting mixture is a thick, viscous oil with a vibrant yellow color. The oil is infused with the unique flavor of preserved lemons, garlic, and olive oil.

An edited extract from More Salad by Two Raw Sisters (Allen & Unwin NZ, RRP$49.99).

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