Lentil & Cashew Nut Curry
Prep time: 15 mins
Cook time: 35 mins
Serves 6
This delicious weeknight curry is easy to create for the whole family. You can add chicken if that’s your choice of protein, or leave as-is for a vegetarian option.
Serving with Quinoa’s nutty flavour makes it a tasty alternative to rice or couscous. Quinoa contains phosphorous which helps build strong bones.
Ingredients
500g lean chicken breasts cut in bite-sized chunks (omit if you want a vegetarian curry)
2 tbsp fresh ginger, finely grated
3 cloves garlic, crushed
2 onions, chopped
1 red chilli, chopped
1 cup Alison’s Pantry Natural Cashews Nuts
2 tbsp vegetable oil
1 tbsp ground coriander
1 tsp each turmeric and cumin powder
2 tsp garam masala
1 cup Alison’s Pantry Spilt Red Lentils
4 cups vegetable or chicken stock, as preferred
Salt, to taste
Juice of 1 lemon
Fresh coriander leaves, to garnish
1 cup Alison’s Pantry Quinoa
Method
- If adding chicken, mix in a bowl with the ginger and garlic. Cover and chill until ready to use. Place the onion, chilli and cashew nuts in a blender and process until smooth
- Heat oil in a pan. Brown chicken all over then remove to one side. If not adding chicken then cook ginger and garlic in oil for 30 seconds. Add dried spices and fry for 1 minute. Add cashew nut paste; fry gently for 2 minutes, stirring continuously
- Return chicken to the pan (if using). Stir in the lentils and stock. Bring to the boil then reduce heat to low, cover the pan and simmer for 20 minutes or until lentils are tender
- Cook Quinoa in plenty of boiling water for 10-12 minutes until tender. Drain well in a fine mesh sieve. Season with salt and pepper
- Add lemon juice to curry and season with salt. Garnish with coriander. Serve with Quinoa on the side
Download PDF version here: Alisons Pantry Lentil & Cashew Nut Curry
Spaghetti with Lemon & Herb Nut Crumb
Prep time: 15 mins
Cook time: 30 mins
Serves 4
Ingredients
1 cup Alison’s Pantry Walnuts
½ cup Alison’s Pantry Natural Almonds
1 cup parmesan cheese, finely grated
Zest of 3 lemons
Large handful fresh basil leaves, roughly chopped
Large handful fresh Italian parsley, roughly chopped
¼ teaspoon dried chili flakes
Sea salt & cracked black pepper
300g dried spelt spaghetti
Extra virgin olive oil for drizzling
Method
- Preheat oven to 120°celsius
- Layer the nuts in a single layer on a tray and roast for 15 minutes. Set aside to cool for 15 minutes before starting to cook the pasta.
- Fill a large pot with water. Salt well and bring to the boil, add pasta and cook til al dente.
- While the pasta is cooking, place all the nut crumb ingredients into a food processor and blitz until it is the texture of coarse breadcrumbs. Taste and season well with sea salt and cracker pepper.
- Drain the cooked pasta, drizzle generously with the olive oil and toss to coat evenly.
- Sprinkle with ½ the crumb mixture and toss to combine
- Divide pasta between four bowls and sprinkle evenly with the remaining crumb
Serve immediately
This recipe was created by Kelly Gibney for Alison’s Pantry.
Chicken Salad with Nuts & Seeds 
(Serves 6)
You can change the combination of veggies to whatever you enjoy most but there are a few tips for assembling the mason jars that are worth following.
Ingredients
Salad:
4 chicken breasts
1 small onion, roughly chopped
1 bay leaf
2 red and yellow peppers, thickly diced
4 sticks celery, sliced
1 cup Kalamata olives, pitted and halved
1 cup Alison’s Pantry Cranberry Trio
¾ cup Alison’s Pantry Pumpkin Seeds
200g feta cheese, diced
1 cup cherry tomatoes, halved
1 fancy green lettuce, leaves torn
Pistachio & Avocado Dressing:
2 avocados, flesh chopped
2 cloves garlic, chopped
Juice of 1 lemon
½ cup parsley leaves
¼ cup olive oil
½ cup Alison’s Pantry Shelled Pistachios
¼ cup cold water
Salt and freshly ground black pepper
Method
- Poach chicken breasts by placing in a saucepan with onion and bay leaf. Cover with cold water and bring to a simmer. Simmer very gently for 10 minutes then remove to cool in the liquid. Chill and dice once cold.
- To make the dressing, place all ingredients in the bowl of a food processor and pulse to combine until smooth. Adjust seasoning with salt and pepper.
To assemble
- Start with the dressing at the bottom of the jar, dividing it evenly. Add hard veggies first, like peppers, celery and also olives.
Next add the chicken, Cranberry Trio, seeds and feta cheese. Softer veggies like tomatoes go next. Finish with delicate things like lettuce on top.
- Try not to overfill the jars, allow room for all ingredients to be coated with the dressing later. Cover jars with lids and refrigerate. Serve with a fork tied to the jars with twine or ribbon. Once ready to eat, shake the jar vigorously to dress salad.
This recipe was created by Julie Le Clerc for Alison’s Pantry.
Roast Nut Dip with Vegetable Sticks 
(Makes 1½ cups)
Ingredients
1½ cups Alison’s Pantry Roast Salted Nuts
2 cloves garlic, chopped
Juice of 1 lemon
Pinch chilli powder
1 tsp smoked paprika
4 tbsp extra virgin olive oil
4 tbsp boiling water
Salt and freshly ground black pepper
Carrot and celery sticks
Cherry tomatoes
Method
- Chop nuts in a small food processor. Add garlic, lemon juice, chilli, paprika and oil and process to combine.
- Add water and process to form a smooth, creamy paste (the water really helps the mixture amalgamate). Adjust seasoning to taste, (be careful with the salt as the nuts are already salted).
- Serve dollops of dip in the base of small glasses. Add vegetable sticks and cherry tomatoes.
Serve as nibbles as part of a tapas-style party.
This recipe was created by Julie Le Clerc for Alison’s Pantry.
Download PDF version here: alisons-pantry-roast-nut-dip-with-vegetable-sticks
Oats, Date and Almond Smoothie
Serves 2
Ingredients:
1 cup of Alison’s Pantry wholegrain oats
10 Alison’s Pantry select dates, chopped
2 tbsp of Mother Earth liquid honey
100g Alison’s Pantry natural almonds
2 cups of cold milk
Method:
1. Combine the oats, chopped dates, half of the almonds into a blender; pulse it till the oats are powdered.
2. Add the milk, and blend. Then add the honey and pulse again to get a smooth paste.
3. Add more milk or water depending on how thick you want your smoothie.
Tip add the remaining almonds chopped to give that nutty taste when you bite!
Spiced Chicken & Gourmet NZ Apricot Tagine
Serves 4-6
Ingredients:
1 large onion, peeled and thinly sliced
4 whole chicken legs, drumsticks and thighs separated
1 1/2 cups Alison’s Pantry Gourmet NZ Apricots
2 tbsp olive oil
1 1/2 tsp each ground paprika, ginger, coriander
1 tsp ground turmeric
2 cups chicken stock
Salt and freshly ground black pepper
1/2 cup Alison’s Pantry Whole Blanched Almonds, toasted
1/4 cup chopped fresh parsley
Method:
- Preheat oven to 190°C.
- Place onions in the base of a tagine or ovenproof casserole dish. Arrange chicken portions on top. Drizzle with oil and dust with spices. Pour over stock and season with salt and pepper.
- Cover dish with lid and bake for 45 minutes.
- Add apricots to the dish and baste chicken with liquid. Return to the oven for another 35 minutes, or until chicken tests cooked, liquid is reduced, and apricots are soft and plump.
- Check and adjust seasoning, if necessary. Serve scattered with almonds and parsley.
This recipe was created by Julie Le Clerc for Alison’s Pantry.
Berry Muesli Bars
Makes 18-24 bars
Ingredients:
2 cups Alison’s Pantry Wholegrain Oats
1/2 cup Alison’s Pantry Sunflower Seeds
1/4 cup Alison’s Pantry Sesame Seeds
100g butter
1/4 cup honey
1/2 cup firmly-packed brown sugar
1 cup Alison’s Pantry Whole Cranberries
1/2 cup Alison’s Pantry Jumbo Raisins
1/2 cup Alison’s Pantry Choice Turkish Apricots, chopped
Method:
- Preheat oven to 180°C.
- Line a 17 x 27cm slice tin with baking paper, leaving an overhang on all sides.
- Place oats and seeds in an oven pan and bake for 15 minutes, stirring once or twice, until lightly toasted.
- Melt butter, honey and sugar in a pot set over a medium heat.
- Add toasted oats and seeds and dried fruits and stir well to coat.
- Spread mixture into prepared tin – use the back of a spoon to press down well.
- Bake for 30 minutes or until firm and golden brown.
- Cool in the tin, cut into bars or small squares.
Tip: Store in an airtight container.
This recipe was created by Julie Le Clerc for Alison’s Pantry.
Summer Vegetable & Mixed Seed Salad with Chia Dressing
(serves 8)
Ingredients
Salad:
½ cup Alison’s Pantry Quinoa
300g green beans, trimmed and cut in 1cm lengths
2 cups peas (fresh or frozen)
3 spring onions, finely sliced
2-3 handfuls baby rocket leaves
1 cup cherry tomatoes, halved
1 cup Alison’s Pantry Pumpkin Seeds, toasted
1 cup Alison’s Pantry Sunflower Seeds, toasted
¼ cup Alison’s Pantry Sesame Seeds, toasted
¼ cup each chopped parsley and mint leaves
Chia Seed Dressing:
1 tbsp Alison’s Pantry Chia Seeds
2 tbsp cold water
1 tsp Dijon mustard 1 tsp honey
1/3 cup apple cider vinegar
1/3 cup extra virgin olive oil
Salt and freshly ground black pepper
Method
- Cook quinoa in plenty of boiling water for 15 minutes, or until tender. Drain well and set aside to cool.
- Cook beans and peas in boiling, salted water for 1 minute, then drain and cool under cold running water. Chill until ready to use.
- Make dressing by combining chia seeds and water in a jar; leave for 5 minutes for seeds to swell. Add remaining ingredients; seal jar and shake well to combine. Adjust seasoning with salt and pepper to taste.
- To serve, place quinoa, beans, peas, onions, rocket and tomatoes in a large bowl. Add seeds and herbs. Pour dressing over salad; toss well to coat.
This recipe was created by Julie Le Clerc for Alison’s Pantry.
Quinoa & Beetroot Salad with Sesame Dressing
Ingredients
1 cup Alison’s Pantry quinoa
500g beetroot, peeled
1/4 cup apple cider vinegar
3 tbsp Alison’s Pantry sesame seeds, toasted
2 tbsp sesame oil
Salt and freshly ground black pepper
3 spring onions, chopped
1/4 cup chopped fresh mint
1/4 cup Alison’s Pantry pumpkin seeds
1/4 cup Alison’s Pantry sunflower seeds
1/2 cup Alison’s Pantry walnuts, roughly chopped
- Rinse quinoa well under cold running water then cook in boiling water for 12 minutes or until tender. Drain well and set aside to cool.
- Coarsely grate beetroot – using a food processor is a fuss-free way to do this but a hand-held grater is absolutely fine.
- In a small bowl, combine vinegar, oil and sesame seeds to make a dressing. Season well with salt and pepper.
- Place cooled quinoa, beetroot and spring onion in a large bowl. Pour over dressing and toss well to combine. Serve sprinkled with mint, seeds and nuts.
Download PDF version here: Alisons Pantry Quinoa & Beetroot Salad with Sesame Dressing
Almond Crusted Chicken Nibbles
Ingredients:
Olive oil, to spray
1 1/2 cups Alison’s Pantry ground almonds
1/4 cup Alison’s Pantry sesame seeds
1/4 tsp chilli powder
1 tsp paprika
1 tsp dried oregano
Salt and freshly ground black pepper
1/2 cup fine rice flour
2 eggs, beaten
1/4 cup milk (almond milk is fine is preferred)
1 kg chicken nibbles
- Preheat oven to 190°C. Line an oven pan with foil and place the cooking rack on top. Spray the rack with olive oil to stop the chicken sticking.
- Place almonds in a wide bowl, add sesame seeds, chilli powder, paprika, dried oregano and season with salt and pepper. Mix thoroughly. Place flour on a large plate and season with salt and pepper. In a separate bowl (flat enough to dip chicken), combine eggs and milk.
- Dip one chicken piece at a time first in flour, then egg, and then toss in the almond mixture to coat. Pat the almond mixture firmly onto the chicken, then place on the cooking rack.
- Repeat until all chicken is coated. Spray surface of chicken with a little olive oil. Bake for 35 minutes or until browned and cooked through.
- Serve with your favourite sides and enjoy.
Roasted Cauliflower, Seed & Nut Salad
Prep time: 5 mins
Cook time: 45 mins
Serves 6 (as a side dish)
Ingredients
1 medium cauliflower
¼ cup olive oil
4 cloves garlic, crushed
Salt and freshly ground black pepper
4 tbsp fresh parsley, chopped
½ cup Alison’s Pantry roast whole almonds, roughly chopped
¼ cup Alison’s Pantry pumpkin seeds, toasted
¼ cup Alison’s Pantry sunflower seeds, toasted
2 tbsp Alison’s Pantry sesame seeds, toasted
Method
- Preheat the oven to 170C. Spread the nuts and seeds out on an oven tray. Roast for 10 minutes or until golden brown and fragrant
- Cut the cauliflower into small even-sized florets and place in a large oven pan lined with non-stick baking paper
- Combine the oil and crushed garlic and drizzle over the cauliflower, season with salt and pepper and toss well to coat
- Roast the cauliflower for 30 minutes, or until golden brown, stirring occasionally to allow for even browning. Remove to cool
Download PDF version here: Alisons Pantry Roasted Cauliflower, Seed & Nut Salad
Chocolate, Prune & Walnut Puddings
Serves 6
Ingredients:
½ cup Alison’s Pantry pitted prunes, chopped
1 cup water
100g dark chocolate drops
¼ cup black coffee
2 large eggs
½ cup firmly packed soft brown sugar
1 tsp pure vanilla extract
¼ cup corn flour
1 tsp baking soda
¼ cup cocoa powder, sifted
¼ cup Alison’s Pantry ground almonds
½ cup Alison’s Pantry walnuts, roughly chopped
50ml cream
- Place prunes and water in a small saucepan over a medium-low heat and simmer until the prunes are very tender and liquid has mostly reduced. Set aside to cool
- Preheat oven to 180C. Place chocolate and coffee in a heatproof bowl and set over a saucepan of gently simmering water to melt, or microwave in short bursts until melted. Stir until smooth then combine with the prune mixture
- Place eggs, sugar and vanilla in a bowl and whisk with an electric mixer until thick and pale. Fold in the chocolate prune mixture. Sift corn flour, baking soda and cocoa together and gently fold into chocolate mixture to just combine. Fold in the almonds and walnuts
- Spoon the mixture into 6 x 1-cup capacity baking dishes, set on an oven tray. Bake for 20 minutes or until a skewer inserted in the centre of one comes out moist but clean. Drizzle with a little chocolate sauce and enjoy!
- To make chocolate sauce, melt chocolate and cream together and whisk until smooth. Serve warm
Tip: Prunes are the perfect natural sweetener, and evidence supports that a small serving of prunes may lower the risk of heart disease, osteoporosis, and type 2 diabetes.
Download PDF version here: Alisons Pantry Chocolate, Prune & Walnut Puddings
Birdseed bars
With no added sugars
Makes 20
Ingredients:
1 cup Alison’s Pantry pitted dates, roughly chopped
1 cup boiling water
¾ cup Alison’s Pantry rolled oats, finely blended in a food processor
½ cup Alison’s Pantry flax seeds (linseed)
½ cup Alison’s Pantry pumpkin seeds
¼ cup Alison’s Pantry sunflower seeds
¼ cup Alison’s Pantry sesame seeds
½ cup Alison’s Pantry dried cranberries, finely chopped
½ cup Alison’s Pantry whole raw almonds, chopped
1 tsp ground cinnamon
Pinch of salt
- In a bowl cover dates with water and leave for 1 hour to soften. Preheat oven to 180C. Line a 17 x 27cm slice tin with baking paper
- In a food processor, blend together the dates and water until smooth. Transfer to a large bowl. Add remaining ingredients; stir well to combine
- Spoon mixture into a prepared tin and spread out evenly. Use slightly wet hands to smooth surface, if necessary
- Bake for 25 minutes, or until firm to the touch
- Cool in the pan for 5 minutes then lift out and transfer to a wire rack to cool. Slice into bars to serve
Tip: Cranberries aren’t your favourite? Try some delicious dried apricots as a replacement.
Download PDF version here: Alisons Pantry Birdseed Bars
Quinoa, Cashew, Broccoli & Feta Bake
Serves 4
Ingredients:
1 cup Alison’s Pantry whole raw cashew nuts
2 cloves garlic, crushed
1 cup vegetable stock
1 cup Alison’s Pantry quinoa, rinsed and drained
1 head broccoli, cut into florets
2 large carrots, peeled and thickly sliced
Salt and pepper
¼ cup chopped fresh parsley
4 small tomatoes, sliced
75gm feta cheese, crumbled
- Place cashews in a bowl, cover with cold water and leave to soak for 2 hours to soften. Drain cashews and puree in a blender with the garlic and stock
- Place the quinoa and 2 cups water in a saucepan. Bring to the boil then simmer gently for 15 minutes or until the water is absorbed and the quinoa is fluffy. Transfer quinoa to a large mixing bowl
- While the quinoa is cooking, steam the vegetables for 10 minutes or until just tender. Add to the bowl with the quinoa. Pour over the cashew nut puree. Season with salt and pepper and stir through the parsley
- Pour into a lightly oiled baking dish. Scatter with feta and top with slices of tomato. Bake at 190°C for 25 minutes or until golden brown.
Tip: Buy a sieve with a very fine mesh for draining quinoa, so that it holds the fine grains and you don’t lose any.
Download the PDF version here: Alisons Pantry Quinoa, Cashew, Broccoli and Feta Bake
Hazelnut, Sunflower & Seasame Seed Dukkah
Makes 1 cup
Use to sprinkle over salads, roast vegetables, baked or pan-fried fish, salmon, chicken breasts, lamb cutlets or steak.
Ingredients:
1/2 cup Alison’s Pantry hazelnuts (or almonds, if preferred)
1/4 cup Alison’s Pantry sunflower seeds
1/4 cup Alison’s Pantry sesame seeds
2 tsp coriander seeds
2 tsp cumin seeds
2 tsp paprika
1/4 tsp chilli powder
Salt and freshly ground black pepper
- Place nuts in a small pan and toast over a medium heat, stirring continuously, until golden brown. Rub to remove outer skins and discard
- Add sunflower and sesame seeds to the pan and toast until browned (these will cook quicker than the nuts). Remove to one side
- Add coriander and cumin seeds to the pan and toast for just 30 seconds. Grind to a fine powder
- Coarsely chop the nuts and place in a small bowl. Add seeds and spices and season well with salt and pepper
Stored in an airtight container, dukkah will last for up to 2 weeks.
Download the PDF version here: Alisons Pantry Hazelnut, Sunflower & Seasame Seed Dukkah
Creamy Cauliflower & Cashew Nut Soup
Serves 6
Ingredients:
1 cup Alison’s Pantry raw whole cashew nuts
2 tbsp. olive oil
2 leeks (white parts only), chopped
2 cloves garlic, crushed
Salt and ground white pepper
1 medium head cauliflower, roughly chopped
1 litre liquid vegetable or chicken stock, as preferred
1/2 cup Alison’s Pantry sunflower seeds, toasted
Sprouts or micro-greens, to garnish
- Cover cashew nuts with cold water and leave at room temperature to soak and soften for at least 2 hours
- Heat oil in a large saucepan over medium heat. Add leeks, garlic and a little salt and cook for 10 minutes until the leeks are soft but not browned
- Add the cauliflower and stock and bring to the boil. Reduce the heat and simmer for 20 minutes until cauliflower is very tender. Remove pan from the heat and allow the soup to cool slightly. Stir in the cashews
- Process mixture in a blender in batches until smooth and creamy. Return soup to the pan and warm it over a low heat. Adjust seasoning with salt and pepper
- Serve in bowls garnished with sunflower seeds and sprouts or micro-greens
Download the PDF version here: Alisons Pantry Creamy Cauliflower & Cashew Nut Soup