KeenWah & Portobello Mushroom Risotto

KeenWah & Portobello Mushroom Risotto

The wonderful Rosie from The Rose Dog Blog has created the most delicious KeenWah meal; effortless, nutritious and the perfect dish during the cold winter months. This KeenWah & Portobello Mushroom Risotto topped with Asparagus is so tasty and only takes 30 minutes to cook, give it a go. Ingredients: 200g Butter 6 Portobello Mushrooms, sliced 1 Red Onion, finely diced 2 Garlic Cloves, crushed 1 Bunch Fresh Parsley, stalks finely chopped, leaves roughly chopped 1 3/4 Cups KeenWah Quinoa 5 Cups Vegetable Stock 1/2 Cup Parmesan, finely grated 1 Bunch Asparagus Method: 1. Grab yourself a large frying pan. Add 100g butter, melt and then add the mushrooms. Cook for 5 minutes and then tip into a bowl, leave to one side. 2. Add the final 100g butter and then add onions, parsley stalks and ginger and slowly soften for 5-7 minutes. 3. Once onions are softened. Add KeenWah in dry, stir around then add stock. 4. Bring to boil then leave to simmer slowly until all liquid has been absorbed and KeenWah is cooked and silky. 5. Add parmesan and parsley leaves to the quinoa/risotto. Stir well. Once parmesan has melted. Add the mushrooms back in it is ready to serve. 6. In a small frying pan. Melt a teaspoon of butter over a medium heat and gently fry the asparagus until browned on either side. 7. Serve the asparagus on top of the risotto. 8. Enjoy! Click here for more photos of the cooking...
KeenWah Mushroom & Black Bean Burgers

KeenWah Mushroom & Black Bean Burgers

The greatest creation since her last creation !! Julia from JL Fit Nutrition has made a burger that is crispy on the outside, soft on the inside, tangy, smokey and DELICIOUS! Serve with salad and avocado or add cheese and a fried egg.. You could even add a side of oven-roasted potato wedges and you’ve got yourself a meal fit for a burger king! – Makes 10 Ingredients:  – ¼ cup sunflower seeds ¼ cup pepitas 1 tbsp olive oil 1 brown onion, finely diced 150g portabello mushrooms, diced 1½ cups cooked KeenWah 1 x 400g can black beans, drained and rinsed 2 tsp crushed garlic 1 tsp ground cumin 2 tsp smoked paprika ½ tsp cayenne pepper 2 tsp Dijon mustard ¼ cup fresh parsley Salt and pepper – Method: – 1) Blend sunflower seeds and pepitas into nut meal and set aside. 2) Heat oil in a saucepan over medium heat. Add onion and cook until translucent, then add mushrooms. Saute until mushrooms have softened and released their juices. 3) In a large bowl, roughly mash the black beans. Add remaining ingredients, including mushroom mixture and stir well to combine. 4) Shape mixture into 10 patties then chill in the refrigerator for 30 minutes. 5) Preheat oven to 200C. Bake patties for 35 minutes, flipping halfway through cooking. 6) Serve in a bun with as many or as little trimmings as you like, but always with a big plate of oven-roasted potato wedges. 7)...
KeenWah & Potato Cakes from JL Fit Nutrition

KeenWah & Potato Cakes from JL Fit Nutrition

KeenWah Australia has teamed up with the amazing Julia from JL Fit Nutrition, a qualified nutritionist, health coach and food blogger. Julia’s recipes are amazing and her story is truly inspiring. You can read more about her amazing life here. We look forward to sharing with you her delicious KeenWah recipes over the next few months… To begin with, we would like to introduce the seriously delicious KeenWah & Potato Cakes!! They are bursting with flavour including a great mix of spring onion, garlic chive and cheese! They can be baked or fried, and served up by themselves, or with poached eggs and smoked salmon for a hearty breakfast meal ! You can cook the patties fresh (without chilling in the fridge) but they will be slightly more delicate so be careful if you are frying them that you flip them very gently. Give them a shot! They are so simple and SO tasty! Ingredients: Makes 12 large or 36 small 2 large potatoes ½ cup milk 2 cups cooked KeenWah 3 spring onions ½ bunch of garlic chives 1 ½ cups grated cheese Salt and pepper 1-2 tbsp olive oil Method: 1) Boil, steam or microwave potatoes until tender. Mash with the milk, don’t worry if it’s not perfectly smooth. 2) Add KeenWah, spring onion, chives and a generous seasoning of salt and pepper. Mix until well combined, then stir through the grated cheese. 3) Shape mixture into 12 patties (approximately 1/3 cup worth of mixture each) and place on a lined tray in the fridge to chill for at least 30 minutes. 4) Heat the olive oil in a...
KeenWah Seafood Paella

KeenWah Seafood Paella

What a fabulous KeenWah recipe by local Bondi resident Rosie, or “Rosedog”, creator of the amazing food, recipe and lifestyle blog The Rosedog Blog ! She visited us at The Bondi Farmers Market last week to pick up some KeenWah goodies and has since created the most delicious KeenWah Seafood Paella! Ingredients: 2 Tbsp Coconut Oil 1.5 Cups KeenWah 3 Cups Boiling Water 1 Vegetable Stock Cube 600ml Saffron Infused Water (use a pinch of saffron) 2 Tsp Fresh Turmeric, freshly grated 2 White Onions, finely chopped 4 Garlic Cloves, finely chopped 8 Australian Wild Caught Northern Fishery Prawns (Sustainable) 250g Australian Pippies (Sustainable) 250g Australian Saucer Scallops (Sustainable) 1/2 Cup Parsley, finely chopped 2 Tsp Fresh Chillies, finely chopped 2 Lemons, zested and squeezed N.B: Make sure you have all the prep done before you get going, water boiled, onions chopped and so on… Method: 1. In a large frying pan (can be a wok) add coconut oil and heat on a high heat until melted, add onions, garlic, turmeric and half of the chillies and fry until soft and fragrant. 2. Turn heat down to medium and add the quinoa and lemon zest and fry for 30 seconds before adding the 3 cups of boiling water and the stock cube. Add half (300ml) of the saffron water too. Let the KeenWah soften and boil down, don’t stir too much, before adding the last 300ml of saffron water. 3. Add the juice of one lemon and the rest of the chilli and stir around. Taste and season with a little more sea salt if necessary. 4. Once water has boiled down. Add the seafood...
Tri-coloured KeenWah & Pomegranate Salad from The Biting Truth

Tri-coloured KeenWah & Pomegranate Salad from The Biting Truth

Anna and Alex from The Biting Truth are back with a delicious salad! It has the perfect combination of texture, taste and freshness and is above all 100% healthy and nutritious. Follow their Instgaram profile here, for more inspiring ideas. TRI-COLOURED KEENWAH & POMEGRANATE SALAD Serves 4 INGREDIENTS 3 cups Tri-coloured Quinoa Sultanas 1 x Spanish onion, diced 120g toasted almonds 1 x pomegranate Feta 1 x lemon 2 x garlic cloves Handful fresh mint, chopped Handful fresh coriander, chopped Handful fresh basil, chopped Handful fresh parsley, chopped Extra virgin olive oil Salt and pepper to taste METHOD Preheat oven to 180°C. Cook the quinoa as per packet instructions. Place almonds on baking paper and pop in oven for 8-10 minutes (until golden brown), tossing a couple of times to ensure even browning. Once quinoa is cooked, place in large bowl. Simply add the diced Spanish onion, toasted almonds, chopped fresh herbs, pomegranate and sultanas on top. Sprinkle with some feta, squeeze a lemon over the top and drizzle with some olive oil. Season with salt and pepper to...
Quinoa Sushi from The Biting Truth

Quinoa Sushi from The Biting Truth

Introducing the lovely girls from The Biting Truth, Alex and Anna. We met these two qualified dieticians and nutritionists on a food shoot for Stephanie Rice and we’re thrilled that they have been generous enough to share some creative recipe ideas with us. “Quinoa sushi makes for the perfect snack to serve when friends are coming around or you can enjoy a roll for lunch or even dinner. Packed with protein rich quinoa, a variety of vegetables and your choice of protein, this recipe ticks so many nutritional boxes,” Alex and Anna. QUINOA SUSHI Serves 2-4 INGREDIENTS 1 cup quinoa – we used KeenWah tricolour because we love the colour in the sushi 2 cups water 1 cup rice wine vinegar 1 tablespoon sugar 1 teaspoon salt ½ avocado 2 cucumbers thinly sliced ½ sliced cabbage (purple or white) 2 tablespoons cottage cheese* 1 grated/sliced carrot 2 medium beetroots (roasted) Pickled ginger Tamari soy sauce Protein of your choice: tofu, salmon, tuna, chicken* METHOD Place the quinoa and water into a saucepan over medium heat and bring to the boil. Simmer for approximately 15 minutes. Drain the excess water and set quinoa aside in a bowl to cool In a small sauce pan, add the vinegar, sugar and salt and heat over medium heat for approximately 5 minutes or until sugar and salt are well dissolved. Pour the vinegar mix over the cooled quinoa and stir to ensure the quinoa soaks up the liquid. Place your sushi mat on a chopping board and top with a sheet of nori (shiny side down). Take some quinoa and evenly spread it...