Vegetable noodles are easy nutritional meal option and they can be used to replace pasta or noodles in any dish.
- 1 cups of zuchinni noodles
- 1/2 cup beetroot noodles
- 2 crushed garlic cloves
- 1 diced onion
- 1 cup shredded silver beet or spinach
- 1 diced tomato
- 1 tsp oil
- Sautéed onion and garlic in oil till soft
- add tomato and silver beet and stir to cooked but tomato still firm
- add in the zuchinni and beetroot noodles and toss till cooked through
This was a simple yet tasty dinner side – preparation took no longer than if you were steaming the veggies but so much more tastier.
1 Beetroot cut into bite size segments
1 cup Broccoli cut into bite size
1 cup Cauliflower cut into bite size sections
6 Brussel sprouts cut in half
3 cloves garlic
4 tablespoons of oil
Salt and pepper
1/2 lemon juiced
1. Place all the veggies in an oven proof tray.
2. Cut the garlic into thin slices and spread over veggies,
3. Pour half oil over the veggies and season with salt and pepper.
4. Bake for 20mins at 180 degrees.
5. When done add the remainder oil, squeeze lemon and Parmesan cheese on top.
For the crust:
3 tbs ricotta cheese
1 Tbl coconut oil
1 cup flax meal (grind flax seed with high power blender)
3 Tbs coconut flour
1/4 tsp salt
Combine the cheese and coconut oil, blending until smooth.
Add the egg and flax meal.
Add flour and salt.
Let sit in fridge for 5mins.
Press into a tray (I used indiv spring form but you can choose a bigger tray)
Cook for 5 mins and set aside
Roast pumpkin cut into 1/2 cm slices
Roast beetroot cut into 1/2 cm slices
Roasted zuchhini cut into 1/2cm slices
10 cloves of roasted garlic (skin on)
1 tbs oil for roasting
1 packet frozen spinach or a bunch of fresh
Ricotta cheese (1 tub minus 3 tbs for crust)
1 large onion cut
1/2 cup cheddar cheese + extra for topping
Cherry tomatoes cut in half
Salt and pepper to taste
Roast vegetables and garlic in a tray for 20-30 min
In a fry pan sauté onions when soften add the spinach.
Add spinach mixture to a bowl add the ricotta, cheddar, eggs, salt and pepper. Set aside.
Start layering your pies. Start with pumpkin. Add the ricotta and spinach.
Top with beetroot, cheddar cheese and a slice of zuchinni and topped with a half a cherry tomato
Bake in oven for 25 mins. Serve either hot or cold.
Loving going to the markets At this time of year and buying freshly picked produce as there is so much to choose from. I Already had in mind a roast vegetable lasagna when I went, so came home with lots of colourful vegetables. I made 2 batches one using lasagna sheets and one without (individual tins were the pasta free ones). Basically you can select what ever vegetables you like.
- Sliced mixed roasted vegetables e.g. Beetroot, sweet potato, onion, eggplant, capsicum
- 1 cup of pumpkin mash
- 250 g ricotta cheese
- 1 cup tomato sauce (I used remade one)
- 1/2 cup pesto
- 1 cup fresh spinach
- Lasagne sheets (optional if you want to go gluten free or use gluten free sheets)
1. Combine the pumpkin mash and ricotta
2. If using lasagna sheets start off with them or use eggplant as the main dividing layer
2. Add 2 to 3 layers of different vegetables then top with ricotta/pumpkin and tomato sauce. Add the lasagne or eggplant layer.
3. Add the next layers of 2-3 vegetables and top with pesto and ricotta/pumpkin. Repeat steps alternating between pesto and tomato sauce until you have filled the baking dish.
If you like a cheese option you can also add grated cheese to each layer.
With the weather heating up it is definitely salad season. I made a lovely raw salad with spiralized beetroot, carrot and zucchini. I added halved cherry tomatoes and avocado,sprinkled it with a nut/seed mix ( cashews, sesame seeds, pistachios, pepitas and sunflower seeds).
The dressing was a combination of tamari, olive oil and tahini.
Contributed by: Josie Swardo
Fermented Foods….SO much focus on it at the moment so I’m going to endeavour to incorporate daily. Cheapest and best pro-biotic you’ll find.
Sauerkraut is great…but I’m not the biggest cabbage fan…so I’m trying fermented beetroot…just a small batch for a trial.
– 2 large Beets, grated
– 1 tablespoon Himalayan Salt
– Optional step…stir gently for about 8 minutes in food processor, thermomix…whatever device. This begins extraction of natural juices but not essential.
– Put beet into sterilised jar (I poured boiling water into jar for sterilising)
– The beetroot or vegetable must have 1cm water over top.
– Store in dark cupboard for 3-4 days (apparently!)
From what I’ve read this is the process with any vege or combo you want to ferment …have a Google, I’m no expert, just sharing the idea and hoping I inspire someone!
This bread is a regular in our house hold as it also freezes well so great for grabbing during a workday for lunches. Got the recipe from mynewroots site:
Also made up a batch of raw beetroot dip:
Beetroot Dip recipe : blend all ingredients in blender till smooth. 1 beetroot, 2 tbs tahini, 1 clove garlic, 1/4 red onion, 1/4 sunflower seeds, 1/4 cup oil, 1 tbs apple cider vinegar, 1 tsp mustard, 1 tsp cumin, juice 1/2 lemon, handful of fresh parsley, salt and pepper to taste
This pie was so yum, the flavours of both the base and topping was simply amazing.
- 1 1/2 cup of almonds coarsely grounded to a flour
- 2tbs coconut flour
- 2 tbs fresh rosemary leaves
- 1/4 cup coconut oil
- Mix all ingredients in an electric whizz, make sure it is a moist texture.
- Add more coconut oil if need be.
- Roll mixture into ball and refrigerate for 30 mins.
- Press into base of tin and bake 20 mins in a moderate oven.
- 1 red onion finely diced
- 1 beetroot grated
- 1 carrot grated
- 3 tbs balsamic vinegar
- 1/4 cup of feta or alternative cheese
- 2 tbs grated tasty cheese (optional)
- Salt and pepper to taste
- Fry red onion in a frying pan till softened.
- Add beetroot and carrot and stir while frying for 3-5 mins.
- Add balsamic vinegar, turn off heat.
- Add the feta and the tasty cheese if adding.
- Add topping to cooked base and bake for another 30 mins.
Nicky ‘s version without the tasty cheese…but still amazing.