Recipes

Ingredients:

• 450g Organic Boneless Skinless Chicken Breasts, cut into 1-inch strips
• 2 tbsp reduced-sodium soy sauce
• 1/2 tbsp fish sauce (or additional 1/2 tablespoon soy sauce)
• 2 tbsp freshly squeezed lime juice (from 2 small, juicy limes)
• 1 tbsp honey
• 1 tbsp Sriracha sauce
• 2 tsp ground ginger
• 2 cloves garlic, minced
• 1 cup chicken stock
• 5 tbsp creamy peanut butter
• 1 tbsp honey
• 1 tbsp tamari
• 2 tsp fish sauce
• 2 tsp Sriracha sauce
• 1 tsp ground ginger
• 2 cloves garlic, minced
• 1 tbsp freshly squeezed lime juice (from about 1 small lime)
• Chopped fresh coriander, chopped unsalted roasted peanuts, and lime wedges, for serving

Method:

1. In a large mixing bowl, whisk together all of the marinade ingredients, except for the chicken: soy sauce, fish sauce, lime juice, honey, Sriracha, ginger, and garlic. Add the chicken, toss to coat, then cover and place in the refrigerator to marinate for 2 hours or overnight. Let stand at room temperature for 30 minutes prior to grilling. If using wooden skewers, soak the skewers in water for 30 minutes prior to grilling.
2. Meanwhile, prepare the peanut sauce: In a medium saucepan, combine the chicken stock, peanut butter, honey, soy sauce, fish sauce, Sriracha, ginger, and garlic. Bring to a simmer over medium heat, then let cook, stirring often, until the sauce is smooth and has thickened, about 6 minutes. Stir in the lime juice and set aside.
3. When ready to cook, preheat the BBQ grill to medium high. Thread the chicken onto skewers.
4. Grill chicken until cooked through, about 2-3 minutes per side. Let rest for 2-3 minutes. Sprinkle with peanuts and coriander, then serve warm with peanut sauce and lime wedges.

Ingredients:

• ½ c. Ambrosia Raw Honey
• ¼ c. Ambrosia Peanut Butter Crunchy
• 2 tbsp olive oil
• 4 tsp Sriracha sauce
• 2 tsp crushed red pepper flakes
• 2 tsp tamari
• ½ tsp minced garlic

Method:

1. In a small bowl, combine honey, peanut butter, hot sauce, red pepper flakes, soy sauce, and garlic and mix until smooth.

Makes 5-6 cups

Ingredients:

• 3 cups rolled oats
• 3/4 cup ground flax
• 1 tsp ground cinnamon
• 1 cup salted peanuts
• 1 cup pecan halves
• 1 cup Ambrosia Creamy Peanut Butter
• 1/2 cup Ambrosia Raw Organic Honey
• 1/2 cup organic raspberry jam
• 2 tbsp coconut oil
• 1 cup sultanas

Method:

1. Preheat oven to 150 degrees. Line baking sheet with parchment paper & set aside.
2. In a large bowl, combine the oats, flax, cinnamon, peanuts, and pecans.
3. In a small bowl, melt the peanut butter and honey together for about 30 seconds in the microwave until it becomes runny.
4. Pour over oat mixture.
5. Add the jam and coconut oil to the oat mixture, gently mixing through.
6. Pour mixture over prepared baking sheet and bake for 40 minutes, stirring halfway through.
7. Remove from oven and add sultanas.
8. Allow to cool uncovered for about 30 minutes (it will become crunchier the cooler it becomes)

Makes 10 to 12 apples, depending on size

Ingredients

• 1 cup unsalted butter
• 2 cups brown sugar, packed
• 1 cup maple syrup
• 1 400g can sweetened condensed milk
• 1 tsp cinnamon
• 1 tsp vanilla extract
• Orange food coloring (optional)
• Orange shoestring licorice (optional)

Method:

1. In a large saucepan set over medium high heat, melt the butter. Stir in the brown sugar and reduce heat to medium, stirring frequently, until the sugar is dissolved and the butter is incorporated.
2. Add the corn syrup, mixing thoroughly, then stir in the cinnamon. Finally, add the sweetened condensed milk, and return to medium high heat.
3. Bring to a boil, then cook, stirring constantly.
4. Remove from heat and stir in vanilla and food coloring (if using). Immediately dip apples.
5. Dip apples: Hold the skewered apple at a 45 degree angle as you dip it into the caramel. Rotate the apple until it is coated completely. Allow excess caramel to drip off then place the dipped apples on a baking sheet lined with parchment paper.
6. Allow to cool completely before serving.

Ingredients

• 1 400g package extra-firm tofu
• 1 tbsp vegetable or peanut oil

• 6 tbsp. creamy peanut butter
• 2 tbsp. rice vinegar
• 1 tbsp. soy sauce
• 2-3 tsp. light brown sugar (to taste)
• 1 tbsp. ginger juice (see note)
• cayenne to taste (optional)
• 1 tbsp. coconut milk or water

• 1 small carrot (peeled and shredded)
• 1 small capsicum (sliced)
• 1/4 cup sliced green onion
• 2 tbsp. chopped coriander
• 4 sandwich wraps, pitas, tortillas, or naan
• Lime wedges (optional)

Method:

1. Cut tofu crosswise into 8 slices; cut each slice into two triangles. Heat oil in a large saucepan over medium-high eat.
2. Carefully place tofu in saucepan (the oil may spatter); cook about 5 minutes on each side or until golden and crispy.
3. Transfer tofu to plate lined with paper towels to absorb any extra oil.

1. Whisk together all ingredients.
2. Add additional coconut milk or water, one tablespoon at a time, to thin sauce if necessary. (Some peanut butters are thicker than others, so the amount you need depends on the type of peanut butter you use.)

1. Heat sandwich wraps, tortillas, pitas, or naan according to package instructions--you want them to be pliable so they can be folded over without breaking.
2. Top each with 4 pieces of tofu, shredded carrot, red pepper, green onion, cilantro, and peanut sauce and fold.
3. Serve with lime wedges, if using.

Ingredients:

Peanut Sauce:

• 1 piece fresh peeled ginger
• 2 clove garlic
• ½ c. chunky peanut butter
• ¼ c. tahini
• ¼ c. natural rice vinegar
• 3 tbsp. soy sauce
• 2 tbsp. sesame oil
• 1 tbsp. hot chili oil
• 1 tbsp. sugar
• ⅓ cup warm water

Noodles:

• 450g noodles of choice
• 2 tsp. sesame oil
• 1 small seedless cucumber
• 2 cup lightly packed fresh coriander leaves
• 1 small red capsicum
• 4 sprigs spring onion
• 1 cup carrots (shredded)
• ½ cup chopped peanuts

Method:

Peanut sauce:

1. Mince ginger and garlic in a food processor.
2. Add peanut butter, tahini, vinegar, soy sauce, sesame oil, hot chili oil, and sugar.
3. Process until combined; add water, process until smooth.

Noodles:

1. Cook spaghetti according to package directions.
2. Drain; rinse with cold water. Drain well. Toss spaghetti with sesame oil.
3. Add peanut sauce and toss to coat.
4. Add cucumber, coriander, capsicum, spring onion, and carrots; toss to combine.
5. Sprinkle with peanuts to serve.

Ingredients:

• 450g lamb backstraps
• olive oil
• salt and pepper
• 2 tsp cornflour
• 1 1/2 cups beef stock
• 1 tbsp honey
• 1 1/2 tbsp wholegrain mustard
• 1 green onion (chopped)

Method:

1. Brush the lamb with a little olive oil and sprinkle with salt and pepper. Heat a large non-stick frying pan over medium-high heat. Add the lamb and cook (in batches if necessary) for 4 minutes each side or until cooked to your liking.
2. Remove, cover with foil and keep warm, allowing the meat to rest.
3. Combine the cornflour and 1 tbsp water in a small bowl and whisk until a smooth paste forms.
4. Place the stock, honey and mustard in a small saucepan over medium heat and cook, stirring, until sauce comes to a simmer.
5. Add the cornflour mixture and green onion, stirring constantly to avoid lumps forming in the sauce. Cook for another 1 minute then set aside.
6. To serve, thickly slice the lamb. Serve with honey mustard sauce and sauteed vegetables.

Ingredients:

• 150g unsalted butter (chopped)
• 1/2 cup brown sugar (firmly packed)
• 1/4 cup caster sugar
• 1 egg (lightly whisked)
• 1 tsp vanilla extract
• 1 3/4 cup plain flour (sifted)
• 1/2 teaspoon bicarbonate soda (sifted)
• 1/3 cup crunchy peanut butter
• 100g dark chocolate (coarsely chopped)

Method:

1. Preheat oven to 180°C.

2. Stir butter and combined sugar in an 18.5cm (base measurement) ovenproof frying pan over medium-low heat for 3 minutes or until the butter melts. Set aside for 15 minutes to cool.

3. Stir egg and vanilla into butter mixture. Stir in flour and bicarbonate of soda until just combined. Randomly drop teaspoonfuls of peanut butter over the mixture. Sprinkle with the chocolate.

4. Gently stir until just combined. Smooth the surface.

5. Bake for 25 minutes or until crisp and golden. Set aside in the pan to cool completely.

6. Cut into triangles and enjoy either plain or topped with ice cream.