Quick Meals

Get Nourished: Luke and Zoe’s recipes packed with garlic goodness

12 May, 2023 . 0

This week on Get Nourished, we’re dishing up a healthy dose of garlic goodness. Luke Hines shares his immune-boosting garlic smoothie while Zoe Bingley-Pullin serves her yummy garlic citrus aioli with roasted carrots.

Luke Hines’ Super Immune Crusher

Ingredients

1 whole orange, peeled

1 whole lemon, peeled

1 whole lime, peeled

1 cup ice

1 thumb-size knob of ginger, peeled and minced

2 garlic cloves, peeled and minced

1-2 tbsp honey, or to taste

Method

Step 1.

Place all ingredients in a powerful food processor and pulse until well combined.

Step 2.

Pour out into a tall glass and enjoy.

Zoe Bingley-Pullin’s Garlic Citrus Aioli served with Roasted Carrots

Ingredients

For the Garlic Citrus Aioli

2 egg yolks, at room temperature

350ml extra virgin olive oil

1-2 tbsp lemon juice (or apple cider vinegar)

1-2 garlic cloves, crushed

For the Moroccan Roasted Carrots

500g carrots, peeled and thickly sliced diagonally

3 tbsp olive oil

1/2 tbsp cumin, ground

1/2 tbsp coriander, ground

1/2 tbsp pomegranate molasses

a pinch cinnamon

salt and pepper

1/2 cup chopped fresh coriander leaves

100g feta or goat cheese, crumbled

1/4 cup flaked almonds

Method

Step 1.

To make the aioli, place the egg yolks, lemon juice and garlic into a food processor or use a hand whisk to blend until smooth. Slowly add extra virgin olive oil while the motor is still running or while whisking until the mixture is emulsified.

Step 2.

Preheat the oven to 180-200 degrees. Place the carrots in a baking dish before drizzling with olive oil. Sprinkle over some cumin, coriander, cinnamon and toss well.

Step 3.

Roast the carrots until tender and golden in colour. Before taking out of the oven, drizzle over the pomegranate molasses, season with salt and pepper, and toss.

Step 4.

When done, place the roasted carrots on a serving dish. Top with some crumbled feta/goat cheese, coriander leaves and flaked almonds.