Kristen Pavez is a Mum of two and a Whole Food and Low Tox Educator as well as a loyal Gilbert’s shopper and Brand Ambassador. Kristen has shopped at Gilbert’s Fresh, Hilton since the doors first opened, and loves the huge variety of fresh ready-made salads for evenings when she’s too busy to cook. Given her passion for good nutrition, it’s a no brainer that she’s also a big fan of their extensive range of whole foods.
Over her years of teaching sold out workshops, Kristen has taught thousands of people how to make more informed choices when it comes to the foods they eat and the products they use on their bodies and in their homes. Kristen feels life’s all about enjoyment, and she gets great pleasure out of amazing food and living a clean lifestyle. Her recipes and methodologies are simple, delicious and family friendly, without hard to pronounce expensive ingredients.
Kristen is such a fabulous advocate of our business because simply put, Gilbert’s Fresh is a store full of fresh, nutritious whole foods. Not only do we stock an unbeatable range of market fresh seasonal produce, we also sell bulk nuts, seeds, coconut, health food lines, fermented foods and plenty of vegan and vegetarian options. If you’re after whole foods, we are a one stop shop.
You’ll be hearing more from Kristen on our website and social media channels in 2020, but in the meantime, she has kindly shared some of her favourite nutritious recipes, with all the delicious ingredients available in our store.
If you’re interested in finding out more about making positive changes to your eating habits and lifestyle, click on the link below and follow Kristen’s Wholly Nourished Hub.
Silverbeet, Pumpkin and Goats Cheese Frittata (Serves 4)
1 brown onion
3 cloves of garlic
1 bunch of silverbeet
100g of roasted pumpkin (or you can substitute for other veg like broccoli or mushrooms for a lower carb option)
9 Free-Range eggs
2 TBSP of milk of your choice or cream
1 TBSP of sumac or Za’atar (optional)
3 TBSP of butter
100g of grated cheese (I used a hard Goat’s cheese)
1 tsp of good salt
Pepper to taste
Line a rectangular Pyrex dish with two rectangles of baking paper.
Preheat your oven to 180 degrees.
Sautee your onions and garlic in 1 TBSP of butter, until they are translucent (see-through).
Add your chopped greens, with the remaining butter, and sautee until the veg are soft.
Add your sumac/Za’atar and saute for one more minute.
Take off the heat.
Crack all of your eggs into one bowl and add milk/cream. Whisk thoroughly and add salt and pepper.
Make sure your veg have cooled significantly before adding them to your egg mixture.
Pour into your Pyrex dish and bake until the egg is firm.
Leave to cool on the bench, and then slice.
Serve with a green salad.
Roasted Cauliflower, Pumpkin Salad with Tahini Dressing (serves 4)
½ a head of cauliflower
4 cloves of garlic (left whole, skin on)
200g of butternut pumpkin
200g of baby spinach/rocket
50g of walnuts or pecans
1 tsp of cumin
1 tsp of smoked paprika
1 tsp of salt
2 TBSP of Extra Virgin Olive oil
Ingredients: (Tahini Dressing)
1 TBSP of Tahini
3 TBSP of Extra Virgin Olive Oil
2 TBSP of lemon juice
1-2 tsp of salt
Preheat oven to 180 degrees.
Line three baking trays with baking paper.
Chop pumpkin into cubes, coat with 1 tbsp of olive oil, and ½ a tsp of cumin and smoked paprika, place on one baking tray.
Chop cauliflower into florets, and coat with 1 tbsp of olive oil, and ½ a tsp of cumin and smoked paprika, place on one baking tray.
Place both trays in the oven and bake until golden and caramelised (depending upon how big/small you cut them, this should take about 30 minutes).
Place your nuts in the oven, and roast for 5-6 minutes (until you start to smell these).
Then make your dressing.
To make the dressing:
Add all ingredients into a cup and use a fork to whisk thoroughly.
Once the garlic has roasted, squeeze that into your dressing.
Place the spinach or rocket into a salad bowl.
Once vegetables have roasted, allow them to cool slightly before adding to the salad bowl.
Top with generous drizzles of the dressing, and then sprinkle over the roasted nuts.
Serve warm and enjoy ☺.
Olive and Basil Tapenade
This makes a beautiful dip, topping on pizza, stuffing for chicken, or a lovely salad dressing. I also love to use it as a sauce for pasta.
1 large handful of fresh basil
1 large handful of fresh parsley
3 cloves of garlic
70g of Kalamata olives
100g of raw cashews or sunflower seeds (Nut-Free Option)
130g of Extra Virgin Olive Oil
1 lemon, juiced
20g of Parmesan (20g of savoury yeast for a vegan option)
Salt and Pepper to taste
Add all ingredients to your food processor and pulse until all broken down into a pesto consistency.
Serve immediately with warm pasta, top with extra torn basil leaves, spinach leaves, a drizzle of olive oil and some shaved Parmesan.