Discover information about the power of Australian Native plants to create powerful remedies for sleep, gut health, metabolism, detoxification and more.
Lemon Myrtle Crispy Prawn Salad
Serves: 4 Prep Time: 15 Minutes Cooking Time: 10 Minutes Ingredients Prawns 24 large peeled prawns Rice bran oil, for frying ¾ cup rice flour ¾ cup cornflour 2 tablespoons Roogenic Lemon Myrtle, ground 1 tablespoon salt 2 egg whites Salad 300g spinach leaves 2 avocados, cut into slices 1 bunch coriander, roughly chopped 1 salad onion, finely sliced Salt and pepper to taste Dressing 2 limes, juiced 200ml full fat Greek yoghurt 1 tablespoon Roogenic Lemon Myrtle, ground Method In a saucepan heat oil to 180°C - 200°C. In a bowl combine rice flour, cornflour, Roogenic Lemon Myrtle and salt. Mix well. In another bowl place egg whites. Dip the prawns in the egg then toss in the flour mixture. Once covered in flour set aside for cooking. To assemble the salad, place spinach leaves on a platter with avocado, coriander and onion sprinkled across the top. To make the dressing combine the lime juice, yoghurt, Roogenic Lemon Myrtle and a good pinch of salt and pepper. Drizzle the dressing over the salad. To cook the prawns, deep fry them in the oil for 30 seconds or until firm and slightly golden. Place on top of the salad and enjoy! SHOP FOR ROOGENIC LEMON MYRTLE NOW
Read moreLemon Myrtle Crispy Prawn Salad
Serves: 4 Prep Time: 15 Minutes Cooking Time: 10 Minutes Ingredients Prawns 24 large peeled prawns Rice bran oil, for frying ¾ cup rice flour ¾ cup cornflour 2 tablespoons Roogenic Lemon Myrtle, ground 1 tablespoon salt 2 egg whites Salad 300g spinach leaves 2 avocados, cut into slices 1 bunch coriander, roughly chopped 1 salad onion, finely sliced Salt and pepper to taste Dressing 2 limes, juiced 200ml full fat Greek yoghurt 1 tablespoon Roogenic Lemon Myrtle, ground Method In a saucepan heat oil to 180°C - 200°C. In a bowl combine rice flour, cornflour, Roogenic Lemon Myrtle and salt. Mix well. In another bowl place egg whites. Dip the prawns in the egg then toss in the flour mixture. Once covered in flour set aside for cooking. To assemble the salad, place spinach leaves on a platter with avocado, coriander and onion sprinkled across the top. To make the dressing combine the lime juice, yoghurt, Roogenic Lemon Myrtle and a good pinch of salt and pepper. Drizzle the dressing over the salad. To cook the prawns, deep fry them in the oil for 30 seconds or until firm and slightly golden. Place on top of the salad and enjoy! SHOP FOR ROOGENIC LEMON MYRTLE NOW
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Native Detox Chia Pudding
Serves: 6Preparation time: 15 minutesCooking time: 10 minutes Ingredients: 1 litre almond milk 2 tablespoon Roogenic Native Detox Tea 2 tablespoons Roogenic Lemon Myrtle Honey 1 cup of chia seeds Method: In a large pot place almond milk, tea and honey and bring to a boil, once it is boiling; reduce to a light simmer and allow it steep for ten minutes, stirring occasionally. Using a sieve, drain the almond milk mixture into a large bowl and discard the tea leaves. Add the chia seeds, and stir well. Evenly pour the chia seed mixture into six glasses. Place in the fridge to refrigerate for at least three hours. Top with strawberries or granola before serving. NOTE: Alternatively use your preferred milk preference instead of almond milk. SHOP FOR ROOGENIC SUPER DETOX NOW
Read moreNative Detox Chia Pudding
Serves: 6Preparation time: 15 minutesCooking time: 10 minutes Ingredients: 1 litre almond milk 2 tablespoon Roogenic Native Detox Tea 2 tablespoons Roogenic Lemon Myrtle Honey 1 cup of chia seeds Method: In a large pot place almond milk, tea and honey and bring to a boil, once it is boiling; reduce to a light simmer and allow it steep for ten minutes, stirring occasionally. Using a sieve, drain the almond milk mixture into a large bowl and discard the tea leaves. Add the chia seeds, and stir well. Evenly pour the chia seed mixture into six glasses. Place in the fridge to refrigerate for at least three hours. Top with strawberries or granola before serving. NOTE: Alternatively use your preferred milk preference instead of almond milk. SHOP FOR ROOGENIC SUPER DETOX NOW
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Lemon Myrtle Cheesecake
Serves: 12Prep Time: 30 MinutesSet Time: Minimum 3 Hours Ingredients 250g plain sweet biscuits, crushed 125g macadamia nuts, toasted and crushed 50g shredded coconut, toasted 200g salted butter, melted 1½ cups caster sugar 3½ gelatine sheets 500g cream cheese, softened 2 tablespoons Roogenic Lemon Myrtle, ground 1 tablespoon vanilla extract 600ml cream Method In a large bowl, place crushed biscuits, macadamia nuts, coconut, butter and ½ cup of the caster sugar. Stir until all ingredients are completely combined. In a 26cm round spring form pan (or miniature spring form pans) press crumbs firmly into the bottom to form the base. Place pan in the fridge to chill until your filling is ready. Place gelatine leaves in a bowl and cover with cold water, allow to soften. Once softened, squeeze out excess water and place in a small saucepan, add 3 tablespoons of water. Over low heat melt the gelatine. Take off heat and set aside to cool. Place cream cheese, remaining sugar, Roogenic Lemon Myrtle and vanilla in the bowl for your stand mixer. If not using a stand mixer place in a large bowl. Beat until mixture is very smooth and creamy. Slowly add the now cooled (but still liquid) gelatine to the cream cheese mixture, turn the speed up and keep beating on high for 5 minutes. Reduce speed and slowly pour in the cream, continue to beat until well combined. Remove base from the fridge and pour in cheesecake filling. Place cheesecake in fridge for a minimum of 3 hours to allow to set. Dust with Lemon Myrtle to serve. SHOP FOR ROOGENIC LEMON MYRTLE NOW
Read moreLemon Myrtle Cheesecake
Serves: 12Prep Time: 30 MinutesSet Time: Minimum 3 Hours Ingredients 250g plain sweet biscuits, crushed 125g macadamia nuts, toasted and crushed 50g shredded coconut, toasted 200g salted butter, melted 1½ cups caster sugar 3½ gelatine sheets 500g cream cheese, softened 2 tablespoons Roogenic Lemon Myrtle, ground 1 tablespoon vanilla extract 600ml cream Method In a large bowl, place crushed biscuits, macadamia nuts, coconut, butter and ½ cup of the caster sugar. Stir until all ingredients are completely combined. In a 26cm round spring form pan (or miniature spring form pans) press crumbs firmly into the bottom to form the base. Place pan in the fridge to chill until your filling is ready. Place gelatine leaves in a bowl and cover with cold water, allow to soften. Once softened, squeeze out excess water and place in a small saucepan, add 3 tablespoons of water. Over low heat melt the gelatine. Take off heat and set aside to cool. Place cream cheese, remaining sugar, Roogenic Lemon Myrtle and vanilla in the bowl for your stand mixer. If not using a stand mixer place in a large bowl. Beat until mixture is very smooth and creamy. Slowly add the now cooled (but still liquid) gelatine to the cream cheese mixture, turn the speed up and keep beating on high for 5 minutes. Reduce speed and slowly pour in the cream, continue to beat until well combined. Remove base from the fridge and pour in cheesecake filling. Place cheesecake in fridge for a minimum of 3 hours to allow to set. Dust with Lemon Myrtle to serve. SHOP FOR ROOGENIC LEMON MYRTLE NOW
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