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What happens when Laura Miller and Guy Turland meet up to go on adventure? Well, you’re just going to have to watch to find out. FULL RECIPE BELOW.
Oh hey, we shot this in 4K, why not click the button and watch it in crazy hi-res.
Check out Guy’s channel – https://www.youtube.com/user/bondiharvest
Lemonade
INGREDIENTS:
-3 lemons, halved
-2 Tbsps chia seeds
-2 Tbsps maple syrup
-2 cups sparkling water
-2 fresh mint sprigs
DIRECTIONS:
1. Squeeze lemon juice directly into jug.
2. Add chia seeds, maple syrup and sparkling water, stir to combine.
3. Divide into 2 mason jars with fresh mint sprigs.
4. Enjoy!
Roasted “Pumpkin“ Bruschetta with Pickled Mushrooms
INGREDIENTS:
ROASTED PUMPKIN
-1 butternut squash, peeled and diced
-4-6 garlic cloves, peeled
-¼ cup olive oil
-½ tsp salt
-¼ tsp pepper
-1 tsp fresh rosemary
-1 tsp fresh thyme
PICKLED MUSHROOMS
-1 cup fresh mushroom, roughly chopped
-Juice of 1 lemon
-1 Tbsp olive oil
-1 tsp white wine vinegar
-½ cup fresh mixed herb leaves; mint, parsley, oregano
BRUSCHETTA
-2 slices vegan bread, thinly sliced
-Grape tomatoes, to garnish
Directions:
1. Preheat oven to 350F.
2. Transfer butternut squash cubes and garlic cloves to parchment-lined baking sheet, drizzle with oil.
3. Season squash with salt and pepper then sprinkle with rosemary and thyme. Toss to combine.
4. Roast squash for 20-30 minutes, or until softened.
5. Allow squash to cool and reserve until ready to use.
6. In a bowl, add mushrooms and squeeze fresh lemon juice directly into the bowl and drizzle mushrooms with olive oil and vinegar; toss to coat the mushrooms.
7. Add the fresh herb leaves, using your hands to massage them into the mushrooms.
8. Allow mushrooms to marinate for 5-10 minutes.
9. Using a fork, smash 3-4 forkfulls of squash onto each slice of bread.
10. Top with 1-2 spoons of pickled mushrooms
11. Garnish with whole grape tomatoes.