Goat Island is only 10 minutes drive from home and the first marine reserve in New Zealand established in 1975. Even though overcast and a little drizzly that day, it was a rewarding, short (45-minute return) walk with a wonderful look out and bench to marvel and ponder at the choppy sea. Little Barrier island is faintly seen in the distance.
The University of Auckland’s Leigh Marine Laboratory is based next to the reserve.
Some unusual Ingredients:
- 1 packet of tomatoes (outside Greece, cherry tomatoes are the way to go)
- Half a cucumber
- 1 red onion
- 1 fillet of freshly caught grilled snapper (again I cheated, bought from local chippy)
- 1 avocado
- A handful of fresh basil leaves
- Half a pack of Bulgarian Sheep Feta (Bulgarian is just as good as Greek feta)
- Iliada Greek olive oil
- Cracked pepper & himalayan salt
- Modena Balscamic vinegar
Being Greek this salad may come as a surprise. I love the traditional Greek salad but I also love avocado and grilled snapper. In summer, I have a tendency to turn everything into a salad so here it is:)
The sizes specified above are for one [hungry] person’s dinner or a light lunch for two.
- 1 ripe banana
- 1 tbp raw cacao powder
- 1 glass of cold yogurt with live cultures
- 1 very full tsp of manuka honey (!)
- 1 tbs of almond meal (ground blanched almonds)
Perfect after yoga practice:)
This time I didn’t add ice. The temperature of the yogurt was sufficient to give it a slight cooling effect.
Three key products are used for this smoothie (see brands found in NZ):
- Almond meal – high source of protein
- New Zealand Manuka honey – antimicrobial and antibacterial, good for stimulating the immune system, providing nutrients for cell metabolism and rapid tissue repair
- Raw organic cacao powder – high in antioxidants, iron, magnesium and heirloom
- Homemade guacamole (see below)
- Fresh rocket leaves
- 1 fillet of grilled snapper (cheated, bought from local chippy)
- 1 rice wrap (sadly only 70% rice flower, rest is wheat)
- 1 avocado
- 3 cloves of smokey garlic
- juice of 1 lemon
- 3 cherry tomatoes
- cracked black pepper
- himalayan salt
This is a quick lunch for when you’re starving and you happen to have an amazing Fish & Chip shop up the road who can grill the fish while you’re checking email:)
Once home all you have to do is prepare the guacamole. I like using smokey garlic because it gives it more flavour and bite. I’m lucky to be able to purchase this garlic from the local Saturday farmer’s market. The fish is also locally sourced and fresh, an advantage of living by the sea.
This is more of a special treat as I’m mostly vegetarian.
For those calorie-conscious, this rice wrap which is an Australian brand is only 68 calories and tastes really good.