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jettyfoodstore jettyfoodstore

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jetty food store  Champions of backyard & small scale growers, organic coffee, grocer, juice, artisan bread, cheese 42 North Tce Port Elliot (Normanville 2006-2014)

http://www.jettyfoodstore.com/

Tilly’s Cooking 🌱💫
Dill & Lemon Quinoa Salad
INGREDIENTS: 1/2 tsp smoked paprika, salt & pepper, 3 TBSP olive oil, juice & zest of 1 lemon, 1/2 TBSP balsamic vinegar, 1/2 cup raw almonds & dates, 1/2 cup dill fronds, 1/2 cup Phil's finely sliced spring onion, 1 cucumber, 1 of Rob’s Avocado, 1/2 bunch of Andy's radish, 1 cup cooked quinoa.
METHOD: finely chop Dill, cucumber, radish and spring onion. Roughly chop almonds and dates. Toss together with cooked chilled quinoa. Add dressing of lemon juice & zest, vinegar, spices & olive oil. Serves 4-6, cost approx $15. ✨👍🏼 #vegan #plantbased #saladrecipe #rawfood #farmtofork #communitygrown #farmers #SA #fleurieupeninsula #jettyfoodstore #ptelliot

Vegan Corn Curry 💫🌱
SPICES: 1/4 tsp cumin seeds, fenugreek seeds, coriander seeds, paprika, garam masala, turmeric powder, salt & pepper, mild chilli powder. INGREDIENTS: 1 brown onion, 1 zucchini, 1 clove Sarina's garlic, 3-4 curry leaves, 1cm fresh ginger, 8 Vince’s Roma tomatoes, kernels of 2 corn cobs, 1 cup coconut milk, bunch of Mr Luong's coriander & lime for garnish. METHOD: toast all seeds in dry pan then crush with rest of spices & set aside. Add some coconut oil to pan & brown onion, garlic, ginger & zucchini. Add corn kernels & spice mix and fry for further 2-3 mins. Add the coconut milk & curry leaves & bring to boil the reduce to simmer gently for 20 mins. Add lime juice & salt to taste. Garnish with coriander. Serves 4-5, approx cost $12. Yum! #vegan #corn #cornrecipes #vegancurry #localproduce #communitygrown #portelliot #jettyfoodstore #green #permaculture #farmtofork #curry #cooking #familydinners

Finished product🌱👍🏼 Mexican Corn Salad #vegan #plantbased #jettyfoodstore

Tilly’s Cooking💫🌱
Mexican Style Corn Salad✨
INGREDIENTS: we love our local growers..1 red cap, 2 Corn on cob, 1 bunch of Mr Luong's Coriander, 1 green chilli, 1 of Glenn or Rob's Avocados, 1 Cucumber, 1 Carolyn's Red onion, 2 lime, 2 of Vince’s super amazing tasting Roma tomatoes, 1/2 tsp cumin, 1/2 cup olive oil, 1/2 tsp smoked paprika, salt & pepper.
Cut corn off cob & dice red Capsicum. Fry in a dash of olive oil until cooked & set aside to cool. Finely slice red onion, cucumber, chilli and tomatoes. Toss into bowl with corn & cap. Make dressing with olive oil, juice of the two limes & spices and pour over the veggies. Serve on open platter & garnish with coriander & diced avocado. Optional add yoghurt or sourcream if wished. #green #vegan #plantbased #jettyfoodstore #portelliot #local #locallygrown #supportlocal #permaculture #mexicansalad #corn #mexican #summersalads #schoolholidaycooking #mexican #saladrecipes #tomatoes #sweetcornrecipes #sweetcorn #avocadorecipes

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