Carla Oates, based in Sydneys Bondi Beach, is also known as The Beauty Chef has recently launched her NEW Carla Oates The Beauty Chef Cookbook full of delicious food for radiant skin, gut health and wellbeing!
The Beauty Chef Carla Oates has created a comprehensive cookbook with more than 150 delicious, gluten-free and dairy-free recipes based on The Beauty Chef philosophy: Beauty Begins In The Belly.
The Beauty Chef believes beautifully radiant, healthy skin starts with optimum nutrition and effective digestion. Recipes include healthy spins on traditional dishes, special-occasion treats, simple family meals and time-honoured ferments, all designed to pack a powerful nutritional punch.
She has selected 4 recipes from her new cook book that make up her Perfect Festive Meal from start to finish! We hope you enjoy them this festive season!
Fig, pomegranate, radicchio, orange and feta salad
A delicious mix of bitter, sweet and savoury flavours. Radicchio contains inulin, a prebiotic.
3 ripe oranges 1 head radicchio 1 pomegranate, seeds removed 150g marinated feta, drained and crumbled 3⁄4 cup (80g) walnuts, lightly roasted 2 large handfuls mint leaves, torn
1⁄4 cup (60ml) red wine vinegar (unpasteurised) 1 1⁄2 teaspoons Dijon mustard 1 teaspoon raw honey 1⁄3 cup (80ml) extra-virgin olive oil Himalayan salt and freshly ground black pepper
To prepare the dressing, whisk the vinegar, mustard and honey together in a small bowl. Gradually pour in the oil, continuously whisking, until fully incorporated. Season with salt and pepper. Set aside.
Using a small sharp knife cut o the orange skin. Slice the oranges into approximately 1cm-thick rounds.
Roughly tear the figs into quarters.
Roughly tear the radicchio into pieces.
To assemble, arrange the orange, fig and radicchio on a large serving plate. Drizzle with half of the dressing. Scatter with pomegranate seeds, feta, walnuts and mint. Drizzle with the remaining dressing.
Slow-roasted lamb shoulder with fig and pistachio stuffing
Lamb is one of the richest sources of conjugated linoleic acid (especially grass fed) and is high in zinc, making this beautiful dish anti-inflammatory and healing.
1.2 kg boned lamb shoulder
Fig and pistachio stuffing
4 organic, sulphur-free dried figs
2 tablespoons cultured butter
1 tablespoon olive oil, plus extra for drizzling
3 purple shallots, thinly sliced
1 clove garlic, finely chopped
1⁄2 teaspoon ground cumin
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon chilli powder
1⁄4 teaspoon ground allspice
1 cup (135g) cooked quinoa
1⁄3 cup (45g) pistachios
coarsely chopped finely grated zest of 1 unwaxed lemon
1 large handful flat-leaf parsley finely chopped
Himalayan salt and freshly ground black pepper to taste
Preheat the oven to 130°C.
To prepare the stuffing, soak the figs in hot water for 15 minutes, or until softened.
Heat the butter and oil in a medium frying pan over low heat. Cook the shallots and garlic, until softened. Add the cumin, cinnamon, chilli powder and allspice and cook until fragrant. Remove from the heat.
Thinly slice the figs. Add the figs and remaining ingredients to the spiced onion mixture and stir to combine. Season with salt and pepper.
Lay the lamb out, skin-side down, on a clean kitchen bench. Spread the stuffing in the center of the lamb and then roll up tightly to enclose. Tie with kitchen string to secure.
Preheat a large frying pan over high heat.
Drizzle the lamb with oil and rub to coat.
Season with salt and pepper.
Sear the lamb in the hot pan, turning frequently, until browned all over.
Place the lamb, seam-side down, in a deep roasting tray.
Cook for 31⁄2-4 hours, until very tender.
Transfer the shoulder into a clean roasting tray, cover with foil and rest for 45 minutes before serving.
Cardamom and almond milk panna cotta with roasted blood plums
Made with gelatin, which is rich in gut-healing amino acids, and warming and digestive-balancing cardamom and plums, this dessert is much loved in our house.
coconut oil, for greasing
1 tablespoon green cardamom pods
2 cups (500ml) almond milk
11⁄2 tablespoons raw honey
2 level teaspoons grass-fed gelatin powder*
Roasted blood plums
4 small blood plums
1⁄3 cup (80ml) water
1 tablespoon raw honey
Lightly grease four 1⁄2-cup capacity moulds with coconut oil. Place in the refrigerator until required.
Squash the cardamom pods with the back of a wooden spoon, then place in a small saucepan and toast over low heat for 30 seconds, or until fragrant.
Pour 11⁄2 cups (375ml) of the almond milk into the saucepan. Gently heat for 5 minutes. Remove from the heat and stir in the honey. Set aside to infuse for 10 minutes.
Pour the remaining almond milk into a small bowl. Sprinkle the gelatin in a thin layer over the top and set aside for 10 minutes, to dissolve.
Strain the infused milk through a fine-mesh sieve. Return to the saucepan and gently reheat, until warm. Remove from the heat, add the dissolved gelatin mixture and stir to combine. Set aside to cool.
Pour the cooled mixture into the prepared moulds. Refrigerate for 4 hours, or until set.
Preheat the oven to 180°C.
Meanwhile to prepare the roasted blood plums, cut the plums in half and remove the stones. Arrange the plums, cut-side up, in a small baking dish. Pour the water into the base of the dish and drizzle the plums with honey. Roast for 20 minutes, or until tender and juices have begun to release to form a syrup. Let cool.
To release the panna cottas from their moulds, use your fingertips to gently pull the panna cotta away from the sides of the mould, breaking the seal. Immediately invert onto serving plates. They will hold their shape but have a lovely wobble.
Serve the panna cottas with roasted plum halves and syrup.
The panna cottas can be made in advance and stored in the refrigerator for up to 3 days.
* Available from health foodstores.
Mulled rosehip iced berry cooler
Packed with immune-boosting vitamin C, hibiscus imparts a gorgeous red hue and subtle natural sourness to this summer quencher. Paired with a warming blend of mulled spices and sweetened with a little honey it’s the perfect balance of flavours and an ideal alcohol-free drink.
MAKES 1.5 LITRES
2 cinnamon sticks
3 star anise
6 whole cloves
7 whole black peppercorns
3 cups (750ml) water
3 rosehip and hibiscus tea bags
1⁄4 cup (60ml) raw honey crushed ice, to serve
250g strawberries, hulled and quartered
3 cups (750ml) sparkling mineral water
Dry-roast the spices in a medium saucepan over low-medium heat for 1 minute, or until fragrant.
Pour in the water and bring to the boil. Decrease the heat and simmer for 5 minutes.
Remove from the heat. Add the tea bags and steep for 5 minutes.
Remove and discard the tea bags. Add the honey and stir to combine. Set aside to cool.
Refrigerate to chill.
When ready to serve, quarter-fill a large serving jug or individual serving glasses with crushed ice and top with the berries. Pour over the chilled spiced tea mixture and top up with mineral water.
You can purchase the NEW Carla Oates The Beauty Chef Cookbook here!