Quick and easy creamy garlic sauce that is perfect for burgers, salads, wraps, fritters, or grilled veggies. You do need to be prepared a little ahead of time to soak the nuts. This recipe can be adapted to make different flavours each time using fresh in-season herbs and veggies. The beautiful lilac colour is made naturally from the cabbage leaves and stands out against a green salad. Alternatively, swap out the cabbage for herbs and make a creamy green sauce!
Creamy Garlic Sauce
Yield: 2 cups
Prep Time: 12 hours
Additional Time: 5 minutes
Total Time: 12 hours5 minutes
Creamy and delicious dipping sauce or salad dressing with a unique all-natural lilac colour.
Ingredients
1 cup raw cashews
2 garlic cloves
1/2 red chilli ( add the whole chilli if you like spice or leave out)
2 tsp lemon fresh juice
1-2 pinch of sea salt
2 purple cabbage leaves
1 cup water
Instructions
Soak cashews in water overnight in the refrigerator (alternative if you want it quicker soak in lukewarm water for 2+ hours the longer the creamier).
Chop up red cabbage and blend all ingredients until smooth and creamy. Add more water for a runner dressing. Season with extra salt if needed.
Serve with chilli flakes and edible flowers (I used dried cornflower)
Notes
Swap red cabbage for a handful of your favourite herbs such as Parsley, Coriander or Chives.
Making your own homemade green curry paste is so easy! You will never want to buy it again after you get the perfect blend. It will need adjusting to your heat tolerance, but mine is quite low, so you can always build on it from there. Using fresh herbs and ingredients from your garden takes this vibrant green curry paste to the next level! Extra curry paste can be frozen for a future quick and easy garden-to-plate meal.
See the bottom of the page for how to turn this green curry paste into a delicious meal.
Garden-to-Plate is flavour-packed!
If you grow your own herbs and chillies, this recipe is a fantastic way to use up extra harvests. Here’s a look at a few of the key ingredients and how they contribute to your garden and kitchen:
Green chillies: Long cayenne or similar varieties are perfect for this. They’re productive, easy to grow in pots, and can be frozen or dried for later use.
Lemon balm or lemongrass: Lemon balm is a wonderful lemony herb that grows like a weed. It’s a great lemongrass substitute and adds a bright citrus note.
Basil: Thai basil is traditional, but any sweet basil works. It’s easy to grow and makes this paste extra aromatic.
Spring onion: Grows well in containers or in-ground. The green tops add a mellow onion flavour.
Ginger and garlic: While not always garden-grown, both are staples in many food gardens and can be preserved or grown in pots in warm climates.
This paste also works beautifully as a marinade for grilled veggies or protein or as a punchy flavour boost in soups and noodle dishes.
Swaps & Substitutions
Lemon balm vs. lemongrass: Lemon balm is great if lemongrass isn’t available, but either works well.
Chillies: Use what you have! Bird’s eye chillies for more heat, jalapeños or milder green varieties if you prefer it gentle.
Herbs: Try coriander or mint for a different twist.
Green Curry Paste
Yield: 1-2
Fresh and vibrant green curry paste to make a delicious garden-to-plate meal from scratch!
Ingredients
6 Green Chillies (long cayenne) - see notes
1 Spring onion
3 Garlic cloves
10 cm piece of fresh ginger
1 lime
1/2 cup lemon balm (or 1 stalk lemon grass)
1/4 cup fresh basil
1 tsp Raw sugar
1/2 tsp Sea Salt
Instructions
Cut the ends of the green chillies and remove the seeds (this is optional. Keep to the side if you want to add extra heat) and slice and add to a blender or mortar and pestle.
Peel the ginger using the back of a spoon and slice it into small pieces.
Zest the lime and add the zest and juice to the mix.
Dice and chop all other ingredients and add everything to the mix.
Blitz or pound until a paste-like consistency. You may need to add a splash of water if it is not mixing.
Use immediately or freeze for future use.
Notes
Green Cayenne are on the mild side. If you are using hotter chillies use less or more to your heat preference. I also remove the seeds because I like it mild. Keep the seeds to the side and add extra during the cook if you want to increase the heat.
Other herbs and greens can be added such as parsley or corriander
Tips for Storing and PreservingGreen Curry Paste
Fridge: Store in a sealed jar for 5–7 days.
Freezer: Freeze in tablespoon-sized portions in ice cube trays, then transfer to a container or zip-lock bag for up to 3 months.
Pro tip: Label your frozen curry cubes so you know what’s what when digging through the freezer later!
How to make a Green Curry with the Homemade Paste
To turn your green curry paste into a delicious garden-to-plate meal follow these steps.
In a deep pan or Wok, brown onions in 1TSBP Olive Oil.
Add your protein of choice and brown off.
Add the green curry paste and stir to combine for 1 minute
Add 400ml of Coconut cream.
Stir and taste. Add extra sugar or salt if needed. Salt helps bring out more flavor. Sugar can ease some of the spice.
Add chopped greens and veggies such as Zucchini, Capsicum, Carrot, Snow Peas, Beans, and Chard.
Cook until protein is cooked through and veggies are softened but still have a bit of crunch.
Roasted Sweet Potato rounds are also delicious on top of a green curry!
Homemade green curry paste is a game-changer—flavourful, fresh, and full of your garden’s best. Whether you grow a few herbs on your balcony or have a thriving backyard veggie patch, this recipe is a wonderful way to make the most of your harvests.
If you’re looking for a delicious, nutrient-packed way to use sweet potato leaves, this sweet and spicy greens recipe is the perfect choice. They are not only edible but also highly nutritious, making them a fantastic addition to your homegrown meals.
During the warmer months, when sweet potato vines are growing abundantly, their tender leaves make an excellent spinach substitute. Pairing them with chillies, which also thrive in the heat, creates a flavorful and seasonal dish straight from your garden.
In this recipe, we’ll sauté fresh sweet potato leaves with a blend of sweet and spicy ingredients, making it a perfect side dish or a hearty topping for rice, noodles, or even grilled meats.
Why Eat Sweet Potato Leaves?
Many people don’t realize that sweet potato leaves are 100% edible and packed with vitamins A, C, and K, as well as iron, calcium, and fiber. Unlike regular potato leaves (which are toxic), sweet potato leaves are safe to eat and have a mild, slightly sweet taste with a soft, spinach-like texture when cooked.
Some benefits include:
✅ Nutrient-dense – High in antioxidants, vitamins, and minerals ✅ Easy to grow – Thrives in hot weather, requiring minimal care ✅ Great for permaculture gardens – Offers dual-purpose harvests (leaves and tubers) ✅ Versatile – Can be stir-fried, steamed, added to soups, or blended into smoothies
Instructions
1. Prepare the leaves
Pick and wash the leaves thoroughly (see notes for tips).
Pat dry and remove any tough stems.
2. Chop the aromatics
Finely slice the onion, garlic, and chilli.
If you prefer a milder spice level, remove the chilli seeds before slicing.
3. Mix the sauce
In a small bowl, combine the soy sauce, honey, and other sauce ingredients.
Stir well to ensure all flavors are blended.
4.Stir-fry the greens
Heat a large wok or frying pan over medium-high heat.
Add the greens and ¾ of the sauce mixture.
Stir-fry until the greens have wilted but remain vibrant.
5.Serve and garnish
Transfer to a serving dish and drizzle with the remaining sauce.
Sprinkle with sunflower seeds and garnish with edible flowers if desired.
Serve immediately and enjoy!
Sweet and Spicy Sweet Potato Leaves
Yield: 2-4
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 2 minutes
Chilli and sweet potato greens are both thriving in the warmer months. This sweet and spicy side dish is a great way to combine the two.
Ingredients
Greens
4-6 cups Sweet Potato Greens
1 TSBP Sunflower Seeds
Sweet and Spicy Sauce
2 garlic cloves
1-2 red cayenne chillies (or your favourite)
1/4 cup chopped parsley
1 tsp Olive oil
1 TSP Red wine vinegar
1 TSP Maple syrup (or honey)
1 TSP Tamari (or soy sauce)
1 /4 cup finely chopped red onion
Instructions
Pick and wash your sweet potato greens well (see notes)
Finely slice Onion, Garlic and Chilli. Remove the chilli seeds if you don't want it too spicy (I prefer no seeds).
Add the rest of the sauce ingredients together and mix well.
Heat a large wok or frying pan on medium-high heat.
Add sweet potato greens and 3/4 of the sauce mix and stir-fry until the greens have wilted.
Place on a side dish and top with the remaining sauce along with Sunflower seeds and flowers to serve. Serve immediately.
Notes
Sweet Potato Greens excrete a white milky substance when picked. This can cause allergies to sensitive skin. Rinse well.
Sweet potato leaves will wilt to less than 1/4 the original size just like spinach does.
Choose young sweet potato leaves and shoots - the newest 4-5 leaves.
Add and swap for other greens such as spinach or chard.
Make it as mild or as spicy as you like by adding in or removing the seeds.
Recipe Variations & Substitutions
🌿 No sweet potato leaves? Substitute with spinach, kale, chard, or amaranth leaves. 🌿 Prefer it milder? Reduce the chillies or swap for sweet bell peppers. 🌿 Add protein by tossing in tofu, shrimp, or shredded chicken. 🌿 Make it heartier by serving over rice or mixing with noodles.
Tips & Substitutions
Handling the Leaves – When picked, sweet potato greens release a white, milky sap, which may cause irritation for sensitive skin. If you have skin allergies, wear gloves when handling or wash your hands immediately after.
Wilt Factor – Like spinach, sweet potato leaves shrink significantly when cooked, reducing to less than 1/4 of their original size. Keep this in mind and adjust your portion size accordingly.
Best Leaves to Use – For the most tender and flavorful greens, choose the youngest 4-5 leaves at the tip of each vine. Mature leaves can be tougher and slightly bitter.
Swap & Customize – Feel free to mix in or replace the leaves with spinach, chard, or other leafy greens from your garden.
Control the Spice – Make this dish as mild or fieryas you like by adjusting the amount of chillies or removing the seedsfor a milder flavor.
Sweet Potato Leaves
They are an underrated garden gem, offering incredible health benefits and a delicious, versatile flavor. If you grow sweet potatoes, don’t let the lush green vines go to waste—try this sweet and spicy stir-fry for a quick, nutritious meal! I also add them to any soups, curries, and stirfries for extra greens.
Have you ever cooked with them? Let me know in the comments 👇
Creamy hummus loaded with crispy kale chips and edible flowers, this is a great way to use up your excess Kale harvest. Perfect for entertaining, served with toasted bread, pitas, or spooned onto a salad wrap. If you’ve got kale growing like crazy in your winter garden, this one’s for you! This Loaded Kale Hummus is a fresh, vibrant twist on classic hummus and one of my favourite ways to use up a big harvest of leafy greens. It’s packed with flavour, rich in nutrients, and makes the perfect colourful addition to snack platters, wraps, grain bowls or a simple piece of sourdough.
Ingredients from the Garden
Kale: Use any variety you have! I often mix curly and Tuscan kale for colour and texture.
Fennel fronds: Optional but adds a soft, aniseed freshness.
Edible flowers: Calendula, viola, nasturtium, or blue cornflower all work beautifully for a colourful finish.
Easy Swaps
Swap chickpeas for white beans or lentils if you’re using what you’ve got on hand.
Add a little cumin, za’atar, or preserved lemon for extra flavour.
If you like heat, add fresh chilli on top!
Loaded Kale Hummus
Ingredients
Hummus
2 cups chopped Kale
1½ cups cooked chickpeas, drained and rinsed (or 1 can)
⅓ cup smooth tahini
2 tablespoons olive oil
½ teaspoon sea salt
2 1/2 tablespoons fresh lemon juice, more to taste
2-3 Roasted garlic cloves
6 tablespoons water, or as needed to blend
Crispy Kale Topping
2 cups chopped Kale
1 TBSP Olive Oil
1/4 tsp Salt
1/2 tsp paprika or smokey seasoning
Edible flowers to serve*
Fennel fronds to serve
1/4 tsp chilli flakes
Instructions
Preheat oven to 180 degrees. Wash and dry off Kale.
Add two cups of chopped Kale (approx 2cm square chunks) to a mixing bowl.
Add 1 TBSP oil and massage into the Kale. Sprinkle on the 1/4 tsp salt and the paprika and stir to combine. Add to a baking tray along with the whole cloves of garlic (unpeeled lightly coat in oil).
Bake until Kale is crispy (10minutes). Check if the garlic is soft and if not remove the kale and cook the garlic for a further few minutes.
Set the crispy kale aside in a bowl.
Add all the hummus ingredients into a mixer or blender including the roasted garlic (remove the peels first). Blitz to combine. Taste and add extra salt or lemon juice if needed.
Pour the hummus into a bowl and load up the crispy Kale chips on top. Sprinkle over edible flowers and optional chilli flakes and serve with warm toasted bread.
Notes
Edible flowers I used are: Onion flowers, pansies, calendula, cornflower, chrysanthemum, and nasturtium.
Toasted nuts and seeds would also be delicious additions.
Drizzle a little extra olive oil to serve.
Storing Kale Hummus
This hummus keeps in the fridge for up to 5 days in an airtight container. The crispy kale topping is best enjoyed fresh, but you can make a fresh batch quickly if needed. You can also freeze the base hummus (without toppings) for up to 3 months, perfect for quick snacks or lunch prep.
Garden to Plate
If your kale is getting ahead of you this season, blanch and freeze chopped kale in small handfuls so you’re ready to make this hummus (or green smoothies, soups, etc.) anytime. You can also substitute other leafy greens like silverbeet, beet greens, or parsley if you’re harvesting those instead.
