This is such a tasty and healthy salad and so so good for you.
1/2 cup sprouted chickpeas
1/2 cup sprouted lentils (I used brown)
1/2 cup sprouted mung beans
2 stalks celery chopped
1/2 cup cherry tomatoes
1/4 red onion chopped finely
1 cup Baby spinach leaves
* basically you can add what ever you have in fridge e.g capsicum, shredded beetroot, carrot, black beans.
1. Mix all the salad ingredients together.
2. Mix all the dressing ingredients together and pour over salad.
Making your own sprouted lentils and beans is so much cheaper than buying it and it only takes a few days to sprout, and they last a week in the fridge. All you need is a few glass jars and a clean chux or cheese cloth and a few rubber bands. You can buy organic products from the bulk food shops for a few dollars you will be able to make a few batches.
1. Pour lentils/beans into a jar and cover with water, leave lid off.
2. Over the next 48hours rinse water and recover again.
3. Then drain off all the water and cover lid with breathable cloth secured with a rubber band.
4. Turn jar upside down and on an angle to drain away water, I place the jars in a large bowl.
5. Twice a day rinse out the lentils/ beans and drain away the water.
6. These goodies will start to sprout after the first day, I like to keep sprouting for a few days till the tails start to grow.
Made a real hit for dinner tonight, which was inspired by a recipe in a magazine… even hubby said he could eat this as a main any time. This looks so time consuming, but it was actually made from all the left overs in my fridge from this weeks meals and a few things from the pantry .
2 cups of cooked Tri colour quinoa
3 tbs of tomato pesto
1/4 cup finely diced olives
2 cloves garlic crushed
1/2 cup ricotta and spinach mixture
1 Baked eggplant thinly sliced
1 baked capsicum
1/3 cup crumbed feta
1/3 cup mozzarella cheese
1. Mix quinoa, olives, pesto, garlic and ricotta mixture.
2. Place half of the mixture in oven proof pot. Sprinkle with feta and mozzarella
3. Layer the baked vegetables. Add more cheese and quinoa mixture.
4. Repeat till all ingredients are finished. End with layer of feta and mozzarella.
5. Bake for 20-30 mins.
Rice stuffed capsicum make a great starter for dinner or as the main meal. You can adapt and add different herbs and flavours depending on what is on hand. why stop at stuffing capsicum, you can also try other vegetables as well.
1 large chopped onion
2 cups of uncooked rice
3 tbs olive oil…
1/2 cup of each freshly chopped basil and parsley.
1/4 cup of freshly chopped dill.
1 can tomato
2Tbs of tomato paste- optional.
2 cups of vegetable stock
In a sauce pan sauté the onions in olive oil then add the tomatoes and paste, stir until the paste is completely dissolved add salt and pepper. Wait until the sauce is boiling then add the rice, lower the heat and let the mixture sit for 5 minutes. then turn the heat off and add the dill, basil and parsley, stir the mixture all together and let it cool for 15 min.
Layered a large pot with 1cm potato slices to stop capsicum burning.
Cut tops off capsicum and stuff with rice mixture place on top of potato slices
Pour stock in pan, then bring to boil, then simmer for 30-40 mins with lid on.
Found some Okra at the markets on the weekend, so decided to cook them up using my mum’s old recipe… Simple but tasty. Not everyone likes the texture of these vegetables (slightly slimy) but they are so good for you. http://www.healthyfoodhouse.com/okra-the-wonder-vegetable-22-the-amazing-health-benefits-of-okra/
2 cups okra
1 can tinned tomatoes
1/2 cup water
2 cloves crushed garlic
1 diced onion
Salt and pepper to taste
1 tbs Oil
1. Fry onion and garlic in the oil till soften in a saucepan
2. Add the canned tomatoes and water bring to the boil.
3. Add the okra and reduce to a simmer.
4. Cook for 30 mins or until the okra is soft.
5. Add the seasoning.
Serve with rice and a salad.
This is a modern twist to an old favourite that was shared by Amee. So easy and delicious, on top of that nori is a treat of goodies high in Iodine.
Basically you can add anything you wish. These rolls are made out of nori, hummus, lentils, cucumber, lettuce, tomatoes and tofu.. Be creative and assemble your own favourite roll!
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.
Sunday night is always a clean out the fridge night. Today I had 3 rather large finger eggplants that needed to be eaten – so that was the inspiration for this eggplant dish.
3 finger eggplants cut length ways in half
2 garlic cloves crushed
12 cherry tomatoes cut in half
A few slices of cheddar cheese
Handful fresh basil
2 tbs roasted capsicum and cashew dip – I used the red rock brand (optional or sub with pesto)… Only added it because it was in the fridge.
1 tbs oil
1. Coat eggplant with the oil and add crushed garlic to the flesh side of the eggplant.
2. Bake eggplant 20 mins.
3. When eggplant just soft spread with dip, cut the cheese into small strips and spread across the eggplant.
3. Add basil leaves on the eggplant and weigh down with the cherry tomatoes.
4. Bake for an additional 5 mins till cheese melted and tomatoes softened.
This is great served with a large salad as a light meal or can be a side to a main meal.
This dish is so easy and tasty and can be used as a snack, lunch, main meal or entree depending on the occasion. It also freezes well.
1 large eggplant cut length wise into 1cm pieces
1 onion diced
2 garlic cloves crushed
2 tbs olive oil
3 -4 cups fresh spinach or a 250g frozen packet
250g ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup grated mozzarella cheese
Salt and pepper to taste
2 cups classic tomato sauce (home made or store bought one)
Handful of mozzarella as topping
1. Grill eggplant for 20-30 mins by coating with oil and laying on baking tray. Let cool.
2. Fry up onion and garlic in a little oil till softened.
3. Add spinach and cook through.
4. Add all the cheeses and seasoning.
5. Add a heaped spoon of spinach mixture to the end of each eggplant slice.
6. Tightly roll up the eggplant so it wraps up the mixture.
7. Place each of the rolls in a baking tray.
8. Pour tomatoes sauce over the rolls and cover with foil.
9. Bake for 25 mins then remove the foil and add a handful,of grated cheese mozzarella as topping and bake for 5 more minutes.
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.