Whole Again

FROM WARMING PLANT-BASED BOWLS FOR ONE to wholesome family meals, and plenty of delectable raw treats too – WHOLE Again is for those in search of new inspiration to continue on their wholefoods journey.

WHOLE Again is a fresh collection of recipes shared by entrepreneurs from across New Zealand who are passionate about educating, inspiring and continuing the conversation about good health and eating well.

Fish Tacos (Tacos de Pescado)

James Denton, GOODFOR

Born from a surf trip in Puerto Escondido, Oaxaca, Mexico, these tortillas filled with exotic flavours will be a lifelong favourite. Lightly pan-fried fish with sweet, pink pickled onion, and a zesty tartare all upon a freshly pressed tortilla. SERVES 4 

INGREDIENTS

Tartare Sauce

• ½ cup mayonnaise
• Juice and zest of 1 lemon
• 1 pickled gherkin, diced
• 2 Tbsp gherkin juice
• 2 Tbsp capers, diced

Filling

• 1 red onion, thinly sliced
• Juice of 1 lemon

Fish

• 3 juniper berries
• 1 Tbsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp salt
• ½ tsp pepper
• Zest of 2 lemons
• 400g firm white fish (such as Tarakihi)
• Olive oil, for cooking

Tortillas

• 2 cups (300g) masa flour (50% maseca, 50% minsa)
• 1 cup (250ml) water
• Pinch of salt

To Serve

• ½ a purple cabbage, thinly sliced
• Bunch of coriander, roughly chopped

1. To make the tartare sauce, in a bowl stir together all the sauce ingredients and salt and pepper to taste. Cover and refrigerate.
2. To prepare the filling, combine red onion and lemon juice in a bowl. Massage with your hand for 1 minute and leave to sit on the bench as you prepare the remaining ingredients. Turn/stir over occasionally.
3. To prepare the fish, grind all spices and the lemon zest together in a mortar and pestle. Slice the fish into pieces roughly 12-14cm in length and 2cm in width. Rub the fish thoroughly with the spice mixture. Cover and refrigerate for 20 minutes.
4. To make the tortillas, combine masa flour, water and salt together in a bowl. Mix well then lightly knead for 1 minute. Roll the dough into 30g balls (golf ball size).
5. Press each dough ball using a tortilla press or roll out with a rolling pin to 1.5mm in thickness. Place one at a time into a medium heated pan, turn after 20 seconds to seal each side and continue to turn after 20 seconds for 3 turns. The best result is for them to puff with steam in the middle after the second turn. Stack cooked tortillas on a plate and cover with a tea towel to keep them warm and moist.
6. Heat a pan with oil to a medium heat, add the fish and pan-fry the fish for 45 seconds on each side or until just cooked.
7. To serve the tacos, place a bed of cabbage, top with pickled onion, a piece of warm fish and a dollop of tartare sauce and a garnish with coriander.

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Peanut Butter + Banana Slice

Margo & Rosa Flanagan, TWO RAW SISTERS

This 7-ingredient fudge will not disappoint. Refined sugar-free, only using ripe bananas to sweeten, this creates a slice that isn’t overly sweet and leaves you with a happy tummy afterwards. SERVES 8

INGREDIENTS

Base

• 1 cup (120g) walnuts
• 1 cup (100g) desiccated coconut
• 1/2 cup (88g) dates, soaked in boiling water for 5 minutes
• 2 Tbsp (15g) cacao powder
• 1-2 Tbsp water

Filling

• 4 ripe bananas
• 1 1/2 cups (375g) peanut butter
• 3 Tbsp (41g) coconut oil, melted
• Pinch of salt
• 4 Tbsp (15g) cacao powder

Garnish

• 50g dark chocolate, melted
• Roasted peanuts, roughly chopped

1. Place walnuts and coconut in a high-powered processor and blend until a coarse flour is formed. Add the remaining base ingredients and blend until you have a dough that sticks together nicely. If it is too dry add a bit more water.
2. Line a 24cm x 14cm loaf tin with cling film or baking paper and press the base mixture evenly into the tin. Place the tin in the freezer to set while you make the filling.
3. For the filling, blend bananas, peanut butter, 2 tablespoons of coconut oil and salt in a high-powered processor until you get a smooth thick mixture.
4. Remove the base from the freezer and pour half the peanut butter mixture into the tin. Spread out the mixture evenly with the back of a spoon. Place the slice back into the freezer to set for 2 hours.
5. With the other half of the peanut butter mixture add the cacao and remaining 1 tablespoon coconut oil. Blend until well combined in a high-powered processor.
6. Once the first layer is set pour the cacao layer on top and spread evenly with the back of a spoon. Place the slice back in the freezer to set for another 2 hours.
7. Once the slice is set, cut into 8 bars and drizzle each slice with the melted chocolate and a sprinkle of peanuts.