Lee Holmes, creator and writer at Super Charged Food has been busy pulling together some gorgeous recipes that will help you to utilise your seasonal veg. If you're not yet a grower yourself, find everything you need at your local farmers market to find freshly harvested ingredients. When we eat what is grown in season, we support local growers, spend less and benefit from organic, nutrient rich foods.
In this recipe, Lee uses some absolutely fab seasonal herbs and veg that many growers will be harvesting right now across the country. From garlic to capsicums, zuchinni and tomatoes, this is a simple and easy one to get you feeling festive and full of goodness.
This is a gut-friendly twist on the classic French quiche with a side of fresh greens. This petit plaisir is a lovely dish to throw together on the weekend, to cut into convenient portions for delicious packed lunches throughout the week. Eggs provide the perfect proportion of fats, proteins, vitamins and minerals needed to sustain you throughout your day.
8 free-range eggs
125 ml (4 fl oz/12 cup) Almond Milk
1 handful of basil leaves
1 thyme sprig, leaves picked
12 teaspoon ground cumin
12 teaspoon Celtic sea salt
2 tablespoons nutritional yeast flakes
10 asparagus spears, cut into 2.5 cm (1 inch) lengths and lightly sautéed
112 cups sautéed chopped mixed vegetables, such as leek, red onion,
Garlic, baby English spinach, zucchini (courgette), red capsicum (pepper), cherry tomatoes and rocket (arugula)
mint leaves, to garnish (optional)
Preheat the oven to 180°C (350°F). Grease a 22 cm (812 inch) pie dish or ovenproof frying pan.
Whisk the eggs well in a large bowl, then whisk in the almond milk, herbs, cumin, salt and yeast flakes.
Evenly scatter the asparagus and sautéed vegetables around the pie dish and pour the egg mixture over the top.
Transfer to the oven and bake for 25–30 minutes, or until the quiche is set in the middle and the top is puffy and lightly browned.
Enjoy warm or at room temperature, garnished with mint if desired.
This is a great way to use up any garden vegetables you have sitting in the fridge.
How to Compost: A Beginners Guide
Lee Holmes: Watercress, Leek and Coconut Soup
Weekend Walkaround in Sydney's East
What to Grow in Autumn in Australia