“First up, i’m a huge fan of Bondi Harvest, i think what they’ve created is very inspiring and most of all it’s real and honest. This book most certainly reflects these values. I love that it focuses on balance and makes embracing a healthy lifestyle easy. The images are stunning, i’m already struggling to decide which recipe i’ll be making first; it’s wholesome, nutrient dense feel good food. Big love Guy and Mark, once again you’ve created a gem that i’m sure will inspire so many! I’m rapt!”
The Australian Wholefood Cook Book
Order Now for 20% OFF
We can't tell how excited we are to bring you our new cook book! Bondi Harvest Balance with over 120 awesome Aussie wholefood recipes, this book is all about getting the right Balance in your life, No fads, no diets, just good food and good vibes.
1 cup water
3 green cardamom
2 sliced fresh ginger
1 stick cinnamon
¼ tsp fennel seeds
1 slice fresh or 1 tsp powder turmeric
¼ tsp black pepercorns
1 tsp black tea leaves
1 cup milk
½ tsp Honey (optional)
To make tea heat and lightly crush Green Cardamom, Ginger, Cinnamon, Fennel Seed,
Turmeric, Black Pepper and in a Saucepan (2 minutes)
Add water and slowly bring to the simmer until fragrant then add black tea, milk and honey simmer for 30 seconds.
Strain and enjoy
Mix and store all dry ingredients in a airtight container.
4 (200g) salmon fillets
½ cup salsa verde
3 yellow squash, cut into 4cm chunks
100g yellow beans
50g green beans
1 Lemon, rind and slices
1 iceberg lettuce, broken into cups
Preheat oven 200°c / 390°f
In a mixing bowl toss beans, asparagus, squash, lemon rind/slices and 2/3 salsa verde. Then transfer into a 6cm deep, 20cm base square ovenproof dish.
Season salmon fillets with salt, pepper and place on top of vegetables, dress salmon with the leftover salsa verde and then bake in the oven for 20-25 minutes until golden and flaky.
Serve salmon on the tray with a side of buckwheat and lettuce cups .
1 lbs x baby carrots (cleansed and washed)
3 tbs x honey or maple syrup
2 tsp x cumin seed
1 tsp x fennel seed
2 tbs x crushed garlic
½ bunch x thyme
1 x jalapeno, minced
3 tbs x olive oil
3 tbs x white wine vinegar
½ cup x walnuts, toasted
2 bunches x kale (chopped)
½ cups x parmesan cheese
preheat oven 180°d/356°f
In a bowl mix, carrots, garlic, honey, oil, jalapeno, thyme, cumin, fennel seed, then place on a baking tray and bake for 20-30 minutes till carrots are tender.
When carrots are cooked take the tray out of the oven and then while hot sprinkle and deglaze with vinegar and then let cool.
To serve mix the carrots with kale, walnuts and parmesan cheese.
½ cup macadamia nuts
½ cup walnuts
1 tbs coconut oil
1 cup dates, pitted
2 cups grated carrot
1 orange, rind only
1 tsp cinnamon
⅓ tsp fresh ginger, minced
¼ tsp nutmeg
1 vanilla bean, scraped and cleaned
¾ cup goji berries
1 avocado, peeled and flesh removed
1 tbs maple syrup
1 lemon, juice and rind
1 tbs matcha powder
1 tbs coconut oil
Wrap grated carrot in a clean tea towel and then twist to remove any excess liquid
In a food processor add dates, coconut oil and macadamia nuts and process until crumbly and combined.
then add carrot, orange rind, cinnamon, ginger, vanilla and nutmeg and continue to process until smooth dough forms and finish by folding through goji berries.
Spoon into muffin or cake tins and place in the fridge for 20 minutes to set, mean while make matcha icing by mixing avocado, maple syrup, lemon juice and rind, matcha powder and coconut oil into a food processor and processing until smoothie.
Spoon on top of set cake or cakes and serve ..
4 x 1kg (2.2lb) Aged Rib Eyes (Grass Fed)
1 cup (firmly packed) chopped fresh parsley
1 cup (firmly packed) chopped fresh coriander
½ cup (firmly packed) chopped fresh oregano
1 clove garlic, chopped
1 cup extra virgin olive oil
1½ tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 small pinch dried chilli
3 bunch fresh Rosemary (from Garden)
Sea salt and Pepper
Method: (We’re cooking our steaks over an open fire the smoke and flavour are just next level but you can use a BBQ)
For the chimichurri, combine fresh herbs, garlic, oil, vinegar, balsamic, lemon rind, chilli, salt and pepper in a bowl.
Preheat your BBQ super hot, take your steak out of the fridge and let it come to room temperature.
Rub the steak in olive oil then season with lots of sea salt, place on the Hottest part of the BBQ and let sit for at least 5 minutes to create a thick crust then flip. Keep flipping and turning every 4-5 minutes for about 20 minutes working on a thick crust.
Move steak to the indirect side of the BBQ for another 10-15 minutes then take off and Hit it with some more olive oil then salt and place on a bunch of rosemary, then top with some more rosemary and wrap in foil and a damp tea towel and let rest for 10 minutes.
Remove, slice and serve with chimichurri
3 dates, pitted
1 - 2 frozen banana, skin off
½ tbs coconut oil
1 tbs chia seeds
¼ cup kombucha (page xxx)
Add everything into a blender or food processor and blend until smoothie and thick.
if it’s a little runny add ice cubes.
garnish with your favorite super foods