This seriously is the best mash I’ve ever made. If you are a lover of cauliflower or even if you are not this mash is so darn delicious. Silky smooth and creamy you wouldn’t even know it consists mainly of cauliflower.Continue reading “Best Ever Creamy Cauliflower Mash”
First recipe for 2019 and couldn’t be more happy to share this earthy, nutritious, vegan salad with you.
Slowly getting back into routine as the new year has well and truly begun. With Summer entertaining, drinking, and lets be honest over eating, I am glad to be getting back to some sort of normal eating regime. My body was feeling sluggish, under nourished and lethargic. But we all do deserve to enjoy the festive season and indulging with family and friends is all part of the spirit of Christmas/New Years after all.Continue reading “Turmeric Roasted Cauliflower and Pomegranate Wild Rice Salad”
One thing I have been mad about lately is the spice turmeric. There has been a lot of chat about this golden spice in recent times for its wonderful medicinal health benefits. Even though the Indian & Asian culture has been using it to flavour and colour their curries and traditional dishes for centuries the western culture has finally caught on to the many wonderful benefits it contains including anti-inflammatory properties, cancer prevention, improves brain function, prevention of diseases such as Alzheimer’s and heart disease, helps with arthritis pain, and also has proven benefits to help against depression.
But how do we use it?
Well apart from the usual use in curries and indian/asian dishes I like to use it to flavour all sorts of vegetables such as baked cauliflower, pumpkin, sweet potatoes anything really it gives it a subtle spiced flavour without being too over powering. I also add a couple tablespoons to my polenta coating to make these eggplant chips and wow did it come out delicious. You can either buy the powder or use fresh turmeric peel it and grate a 5cm piece, warning though can no will stain your hands, chopping boards and well anything it comes in contact with so if this bothers you use kitchen gloves and be careful in the preparation.
I served them with a Turmeric Garlic Aioli and well I have to say I am now turmeric obsessed! So hopefully in the future I’ll be an elderly woman still happy, fit and active with all my heart, joints and marbles in check. This definitely fits the saying “A teaspoon a day will keep the doctor away!”
Turmeric Spiced Polenta Eggplant Chips with Turmeric Garlic Aioli
1 large eggplant cut into thick chips
1 1/2 cups polenta (cornmeal)
1 tsp sweet paprika
1/2 tsp cumin
2 tsp turmeric powder or 5 cm piece fresh peeled and grated turmeric
1/2 tsp salt
1/2 tsp ground black pepper
2 eggs whisked
2 tbs extra virgin olive oil
- Preheat oven to 200’C
- Place Polenta and spices and seasonings in a medium bowl. Place whisked eggs in a separate bowl
- Coat the eggplant chips first in the egg then into the polenta mix making sure to generously coat them evenly
- Place eggplants on a lined baking tray drizzle with olive oil
- Bake in oven for 15mins then turn over and cook for further 10-15mins until golden and soft in the centre.
- Serve with Turmeric Garlic Aioli
Notes: Can be served as a starter or as a side with your favourite protein meat or fish.
We all know how much I love quinoa, it’s just so versatile. I like to use it as a substitute instead of rice because of it’s high protein and superfood status. Quinoa is a gluten free wholegrain which is low GI giving you slow releasing energy also making it better for digestion.
I have adapted a recipe I saw in last edition of Eat Well magazine where they used brown rice, I also added a few extra yummy things.To make this a vegan dish you can use almond milk and omit the fetta cheese. Works well with a side salad or with grilled chicken or perfect on it’s own for a healthy vegetarian dish. Divide the leftovers into portions and you also have work lunches sorted too. Super healthy and delicious!
Healthy Vegetarian Dish packed with veggie goodness, as a side or on its own. Also great for weekday lunches
2 cups white quinoa
4 cups water or vegetable stock
1 red capsicum sliced
6 button mushrooms quartered
1 zucchini sliced
300g peeled and diced pumpkin
4 cloves of garlic crushed
2 tb olive or coconut oil
1.5 cups almond or milk of choice
1 large tomato diced
2 tb basil pesto or handful chopped basil leaves
50g fetta cubed
1/4 cup pitted kalamata olives
extra basil to garnish
- Preheat oven to 200’C fan forced
- Wash quinoa under running water and place in a saucepan with water/stock. Bring to the boil then reduce heat and cook for 20-25mins until water is absorbed. Fluff out and place in a bowl, set aside.
- While quinoa is cooking, place prepared vegetables in a baking dish with oil and garlic toss to coat. Cook in oven for 20mins until vegetables are just starting to brown.
- Place milk, tomato and pesto in a jug and mix to combine
- Place cooked quinoa in a roasting tray with the roasted vegetables mix together, pour oven milk mixture. Add fetta and olives and bake in the oven for 25 mins or until hot and browned. Serve hot or warm with salad.
Needing some healthy salad ideas for a weekend bbq ? This is just that salad. The goodness of quinoa and whole grains with vegetables and herbs plus the added sweetness of pomegranate makes this salad a delightfully change to the standard tomato or rice salad.
Brown Rice, Quinoa , Asparagus & Pomegranate Tabbouleh with a Pomegranate Vinaigrette
A healthy quinoa and whole grain salad with the added sweetness of pomegranate
2 packets microwave instant quinoa and brown rice
1 punnet of grape tomatoes halved
1 Lebanese cucumber sliced
3 green onions sliced
1 bunch of raw asparagus chopped2 cups chopped flat leaf parsley, mint and basil
Seeds of half a pomegranate (cut in half, turn over in your hands and using the flat back of a knife beat out the seeds of the pomegranate)
**can also add some Danish feta
1/2 cup EVOO (extra virgin olive oil)
2 tbs apple cider vinegar or white wine vinegar
1 tb Dijon mustard
1 tb Honey
2 tbs Pomegranate Molasses (can be found at the supermarket or health food store)
- Cook rice per packet instructions, place in a large bowl and let it cool
- Make vinaigrette, place all vinaigrette ingredients in a jar and shake to combine set aside
- Add all remaining ingredients to the rice and mix to combine, season with salt and pepper
- Add the dressing and mix throughly to combine