Downloading The Sweet Louise Cookbook is one way New Zealanders can support Kiwis with incurable breast cancer during the COVID-19 lockdown. The cookbook contains 31 recipes for $31, to help charity Sweet Louise provide practical and emotional support to its 700-plus members.
“Members of the Sweet Louise community are often not able to leave the house at the best of times, let alone now. They have compromised immunity, due to living with incurable breast cancer and chemotherapy so leaving home to get the essentials is not an easy task,” says Philippa Reed, CEO of Sweet Louise.
In support of the Sweet Louise charity, we encourage you to download the Sweet Louise Cookbook here, or if you are not a cook, donate to Sweet Louise here.
Here is a favourite recipe from Hannah Barrett, ambassador of the Sweet Louise charity and god-daughter of Louise Perkins.
Hannah says “Louise was not just my godmother, but also my friend. She was full of life and always so much fun. One of my most fond memories of her was when she took me shopping to buy myself a Christmas present. I couldn’t be more proud of Sweet Louise, honouring her legacy and supporting some incredibly deserving wahine while they battle breast cancer.”
KITCHEN SINK SALAD
Serves six
INGREDIENTS
1 cup Ceres Organics Ancient Grains Mix (or similar grain), cooked & drained
1 tsp cumin seeds
280g natural Greek-style yoghurt
1 tbsp honey
2 tbsp pumpkin seeds
2 tbsp slivered almonds
2 tbsp pine nuts
1 cup fresh coriander leaves
1 cup flat-leaf parsley
½ red onion, finely chopped
2 tbsp salted capers
75g pomegranate seeds
1 lemon, juiced
60ml extra virgin olive oil
Sea salt & freshly ground pepper
METHOD
In a small frying pan, lightly toast the cumin seeds until fragrant, cool then grind in a mortar and pestle. In the same pan, toast the pumpkin seeds, slivered almonds and pine nuts until lightly browned. Set aside.
In a bowl, mix together the yoghurt, honey and ground cumin seeds, and set aside in the refrigerator.
Wash the coriander and parsley leaves then drain well. Roughly chop and set aside.
In a large bowl, place the grains, pumpkin seeds, almonds, pine nuts, parsley, coriander, onion, capers and pomegranate seeds. Mix the lemon juice and olive oil together, dress the salad and finally season to taste.
Top with the cumin seed yoghurt and serve.
Tip: You can serve this salad as an accompaniment to a pan fried chicken breast, a fillet of salmon or pan-fried haloumi cheese as a vegetarian option.
