Tasting Event Recipes

Posted by Sheree Callaway on 8th Oct 2018

  “The secret of change is to focus all your energy, not on fighting the old but on building the new”


Thanks for making our tasting event such a success! While we are all about food that nourishes the body we also believe sharing to be equally nourishing for the soul and beneficial to health. Thanks for sharing with us and we hope you have lots new ideas to build with and share.

Please enjoy our tasting event recipes. We have underlined the ingredients currently available at Modern Natural to help with your shopping list.

Raw Pad Thai Salad


1 Pack kelp noodles, drained

1 tsp cold pressed sesame oil

2 cups shredded cabbage

1 large carrot, grated

1 zucchini, grated

4 green spring onions, sliced

1 cup bean sprouts

1 cup coriander, chopped

½ cup fresh mint leaves

½ cups cashews, chopped

Sesame ginger dressing

½ cup unhulled tahini

3 tbs tamari

1 tbs honey

¼ cup apple cider vinegar

2 tbs lime juice

1 tsp ginger, finely grated

1 garlic clove, crushed

¼ cup olive oil


Soak noodles in water for 15 minutes. Drain and toss wit sesame oil. Combine all of the salad ingredients. Blend dressing ingredients until smooth. Toss through salad and serve.

Minted rice & pistachio salad

Serves 4


200 g black rice

2 cups water

125 ml extra-virgin olive oil

Zest and juice of 2 lemons

2 garlic cloves, peeled and crushed

Large handful fresh mint leaves, finely shredded

Small handful fresh flat leaf parsley, finely shredded

75 g dried blueberries

50 g pistachios, toasted

50 g slivered almonds, toasted

2 tbsp pink peppercorns, lightly crushed

Salt and freshly ground black pepper


Add two cups of water to 200 g black rice and salt to taste. Bring to boil over high heat, cover, reduce to simmer. Cover for 20-30 minutes. Remove from heat, drain and cool quickly in a larger pan before refrigerating until needed. In a small bowl combine the oil, lemon zest, juice and garlic. Pour this mixture over the rice, add the herbs and stir until well combined. Stir in blueberries, pistachios, half of the almonds and peppercorns and mix well. Season to taste with salt and pepper and serve sprinkled with the remaining toasted almonds.

Potato & Rosemary Pizza


Gluten Freedom Pizza Base

Dairy Free Mozzarella Cheese

Bear Brewing BBQ sauce

Hemp Parmesan

Potato finely sliced with mandolin

Onion finely sliced

Garlic chopped


Salt & pepper


Preheat oven to 200°C

Spread BBQ sauce over pizza base and arrange potato slices and onion on top. Sprinkle with rosemary, salt and to taste before topping with dairy free mozzarella cheese. Place in oven on pizza stone or baking tray lined with baking paper. Cook until crust and cheese is golden, about 5-10 minutes. Remove from oven once cooked and sprinkle with hemp parmesan to taste.

Salmon Pizza


Gluten Freedom Pizza Base

Dairy Free Mozzarella Cheese

Naked Byron Rocket Pesto

Hemp Parmesan


Smoked Salmon

Zucchini thinly sliced with mandolin

Cherry tomatoes cut in half


Salt & Pepper


Preheat oven to 200°C

Spread rocket or basil pesto over pizza base and arrange zucchini slices, Salmon, tomatoes and mozzarella. Place in oven on pizza stone or baking tray lined with baking paper. Cook until crust and cheese is golden, about 5-10 minutes. Remove from oven once cooked and sprinkle with hemp parmesan and squeeze lime juice to taste. Season with Salt and pepper to taste.

Vanilla passion protein pops


Preparation Time: 20 min prep (3 hours freezing)


5 cups Rebel Mylk
4 tbs chia seeds
1 heaping scoop vegan vanilla protein blend

2 fresh passion fruit


1.Place almond milk, chia and protein in a bowl and mix well, set aside for 1 hour so the chia seeds swell and the mixture is thick and porridge like.

2.Pour mixture into molds (leaving some room for passion fruit pulp) and freeze for 2-3 hours or until set

3.Pull molds out of freezer and add fresh passion fruit pulp on top of the chia mixture and freeze overnight.

4.Pull out on a fresh sunny spring day



Blueberry Brahmi Jellies


Natural Remedy Tonic Ginseng Gingko Brahmi 50 ml

250 ml water

2 tbsp gelatin

4 tbsp boiled water



Mix boiled water with gelatin until dissolved. Let mixture stand for 5 minutes. Place 1 blueberry in each compartment of ice tray. Mix Natural Remedy tonic with water. Combine both mixtures together and pour over blueberries in ice tray. Refrigerate for 4 hours to set.

Dorito Popcorn


1 cup Popping corn NON GMO

3-4 tbsp coconut oil

3 tsp Mingle smokey seasoning

1 tsp sweet paprika

1/3 cup nutritional yeast

1 tsp salt


Mix seasoning, paprika, nutritional yeast and salt in small bowl and set aside. Heat coconut oil on high. Drop 3 corn kernels into oil and when they begin to pop add the remaining corn. Cover and pop corn until the popping noise slows. Tip popped corn into large bowl and pour over seasoning mixture. Mix until well coated. Serve

Choc Hazelnut Custard with Camel Milk



50 g Coconut sugar

1 L Camel Milk

80 g Bennetto Hazelnut Chocolate

50 g Gluten Free Corn Flour

4 eggs


Place Bennetto Chocolate, corn flour and coconut sugar into mixing bowl and mill 10 sec/speed 9. Scrape down sides of mixing bowl with spatula.

Add eggs and full cream milk and cook 9 min/90°C/speed 4.

Serve warm or allow to cool before transferring into an airtight container to store in refrigerator.