Green smoothie by Sharlee Gibb

Photography by Patricia Niven

Photography by Patricia Niven

Green Smoothie
Serves 1

This is a great way to up your vegetable and nut quota for the day and is my go-to breakfast for school mornings. I use whatever’s in the garden – kale, spinach, Asian greens or lettuce as well as herbs like basil or chocolate mint – and sometimes I swap out the avo for fruit like mango or peaches. You could use nut butter instead of nuts here and it would work just as well.

1/2 frozen banana, peeled
1/2 avocado, stone removed
1 large handful leafy greens and herbs (such as kale, basil, spinach or parsley)
2 teaspoons chia seeds
1 teaspoon maca powder (optional)
1 date, pitted (optional)
3 tablespoons cashew nuts or 1 tablespoon of nut butter
200 ml almond milk

Put all the ingredients into a blender and blitz on high speed until smooth. Check the consistency – if it’s looking a little too thick add a splash of water to loosen the mixture – then pour into a glass and enjoy.

TIP  Remember to peel your bananas before you freeze them – it’s far less fuss at this point and means they will be ready to blitz.

Sharlee is a creative director of food events, founder of Fully Booked Women and co-author of the cookbook Mr & Mrs Wilkinson's How it is at Home. You can follow Sharlee and her adventures in food on Instagram @sharleegibb

This recipe is an extract from the book published by Hardie Grant, photography by Patricia Niven and styling by Caroline Velik.

Sushi salad by Shannon Martinez & Mo Wyse (Smith & Deli)

Photography by Bonnie Savage

Photography by Bonnie Savage

Sushi Salad
Serves 4–6 as a side salad

This salad is actually the inside of an avocado roll. It’s like eating a giant bowl-sized avocado sushi roll, but better. It’s hands down one of the best and best-selling salads at the Deli. Scratch that: it’s the best Deli item there is.

As in, people line up for this in the same way they line up for their favourite doughnuts, and they’re always disappointed when we sell out.

If you want to make this more of a meal, don’t be afraid to throw in some vegan prawns or tuna, etc. For some crunchy added fun, toss in some wasabi peas.

200 g (7 oz/1 cup) long-grain rice, cooked and cooled
95 g (3¼ oz/½ cup) black rice, cooked and cooled
1 avocado, stone removed, cut into 1 cm cubes
50 g (1¾ oz/¹/³ cup) Japanese pink pickled ginger
1 Lebanese cucumber, quartered, seeds removed and flesh diced
2 handfuls of snow pea sprouts, torn (or whatever greens you like)
10 g (¼ oz) dried seaweed, soaked in water to re-hydrate then roughly chopped (see Note)
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds

1 nori (seaweed) sheet
½ tablespoon sesame oil
160 g (5½ oz/²/³ cup) Mayonnaise
1½ tablespoons rice-wine vinegar
2 tablespoons juice from the pickled ginger
2 teaspoons soy sauce
1 teaspoon salt

First, make the dressing. On a gas stove, turn a flame on high and pass the nori sheet over the fire until it starts to curl and toast. If you don’t have a gas stove, put the sheet in a dry frying pan and turn it until crispy. Blitz to a powder in a blender, or grind it in a mortar and pestle.

In a bowl, mix the nori powder with all the remaining dressing ingredients until well combined.

Combine all the salad ingredients in a bowl, pour over the dressing and toss to coat. Serve cold.

Note: When we say your favourite seaweed, we mean it: use kelp, wakame, anything. Or you can use a pre-made seaweed salad. If you do, use a minimum of 100 g but, really, as much as you want. Nori powder is an awesome culinary secret weapon, especially for any dish requiring a little extra saltiness.

Recipe extract from Smith & Deli: Food from our Deli (That Happens To Be Vegan) by Shannon Martinez & Mo Wyse. Photography by Bonnie Savage, published by Hardie Grant.