A Superfood salad with Moroccan flavours using the very last of the seasons red capsicum and tomatoes and the much loved Superfood pomegranate.
150g yellow cherry tomatoes
150g red or black cherry tomatoes
1 red capsicum
1/2 red onion
seeds of small pomegranate
1 T chopped mint
2 garlic cloves, crushed
1/2 t ground cumin
3 T apple cider vinegar
3 T olive oil
1 & 1/2 T pomegranate molasses
sea salt and black pepper to season
Dice tomatoes, capsicum and onion and then combine all salad ingredients in a bowl. Whisk dressing ingredients in a small bowl and then pour over salad. Mix to gently combine. Garnish with extra mint and drizzle extra olive oil over salad, if desired.
I recently made this for our Nurture & Nourish Women's retreat with brown basmati rice and it was delicious!A Quick & Easy vegetarian recipe if you have left over rice and a can of brown lentils or pre-cooked frozen puy lentils (I usually cook huge batches of lentils and freeze them in small zip locked bags).
1 red onion
2 celery stalks
1 cup basmati brown rice, cooked and cooled
100 ml extra virgin olive oil
2 garlic cloves, crushed
1 cup puy lentils or can of brown lentils
3 tablespoons chopped coriander
3 tablespoons chopped mint
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
2 tablespoons pine nuts, toasted
2 cups baby English spinach leaves
Score a cross in the base of each tomato. Put in a heatproof bowl and cover with boiling water. Leave for 30 seconds, then transfer to cold water, drain and peel away the skin from the cross. Cut the tomatoes in half, scoop ou...
If you haven't tried baking a whole cauliflower you simply must - it has become our new dinner staple especially with organic cauliflower in season - YUM! Cauliflower is high in vitamin K & C and part of the cruciferous family, which contain anti-cancer compounds.
Whole head of cauliflower
1/4 cup of olive oil
2 T dijon mustard
2 T apple cider vinegar
1 T dried oregano
1 t salt
Preheat your oven to 200 degrees Celsius. Cut cauliflower stem flush with the rest of the head so it will sit straight, then place in a dutch oven/cast iron pot with lid. Combine rest of ingredients in a bowl and mix well with a fork. Pour sauce over the cauliflower and rub all over the cauliflower with your fingers until it is completely covered. Put lid on and pop into oven for about 35 minutes or until tender. Take lid off and place under the grill for about 5 minutes until golden brown. Carefully transfer cauliflower to a serving plate and garnish with chopped parsley and a dribble...
Creamy Cashew hummus with Quinoa Tabouli - inspired by Paleo for Weight Loss cooking school last weekend changing chickpeas for cashews and wheat bulgur for quinoa.... As promised to everyone who participated!
2 cups of cashews, soaked for at least 2hrs, then rinsed and drained
1/3 cup of tahini
1 -2 cloves of garlic
3/4 cup lemon juice
1 tsp sesame oil
2 tsp ground cumin
2 tsp ground coriander
dash of cayenne pepper
1/2 cup extra virgin olive oil
1 tsp celtic sea salt
smoke paprika to garnish
Blend together and adjust to taste.
1 cup of cooked quinoa
large bunch of parsley
small Lebanese cucumber
1/2 punnet of cherry tomatoes
Salt & Pepper to taste
Lemon or Lime juice
Finely chop parsley, cucumber and tomatoes the mix in quinoa, lemon juice and olive oil. Season with Salt and pepper to taste
Black beans are rich in antioxidant compounds called anthocyanins the same compounds in blueberries, grapes and cranberries for half the price. Tacos are a great way to get more of these fiber rich antioxidant beans in your diet. Open tacos means you can pile up the bean mix with leafy greens, chopped tomato, avocado, sauerkraut, coriander, jalapeno and crème fraîche - these are a hit at our house!
Tin of black beans (Honest to goodness brand do organic black beans or Old El Paso brand is at supermarkets)
3/4 of a tin of organic tomatoes
1/2 packet of taco seasoning (I use Old El Paso brand if I have run out of my own blend)
1/2 red onion, chopped
Mixed salad leaves
Chopped cherry tomatoes
Drain tin black beans and rinse very well. Fry up onion in olive oil, add beans, tomatoes and taco seasoning. Cook for about 20mins, while beans are cooking chop up all topping i...
Summer is a great time to eat more salads, with this super hot weather it is about all I feel like eating. Tofu is the only vegetarian protein that contains all 8 essential amino acids, it is a good protein eaten in moderation.
Organic Tofu chopped in large cubes
Fresh beetroot, chopped
Mixed Lettuce leaves
Snow pea sprouts
Coconut oil for frying tofu
1/2 tsp grated ginger
1 garlic clove, crushed
1 tsp tamari (wheat free soya sauce)
1 tsp apple cider vinegar
2 tsp sesame seed oil
Pan fry tofu in coconut oil, turning when browned. Mix all dressing ingredients in jar. Arrange salad ingredients on plate, add cooked tofu and pour dressing over salad. Season with cracked pepper to taste.
A delicious salad that is quick to make and perfect for lunch or dinner especially when you don't have any lettuce greens but plenty of zucchini...
2 cups of grated or julienned zucchini
1 tomato, chopped
1 T of capers
1/4 of a red onion, chopped
handful of parsely, finely chopped
tin of mackeral (see pic below for recommended brand)
sprinkle of cumin powder to taste and/or chilli powder
olive oil (you might want to just use from the can of Mackerel)
salt and pepper to taste
Place all ingredients (except Mackerel) in a bowl and toss, then gently fold through the can of Mackerel. Season to taste. I really like this brand of canned Mackerel which you can purchase from The Organic Wholefood Store in Bowral Street.
One of my favourite salads combining lentils, halloumi, black currants, red onions with a lovely dressing which is spiced with cumin - reminding me of the amazing time I had traveling in Morocco.
Mixed Salad leaves
Chopped red onions
French (du Puy) lentils precooked
Halloumi cheese grilled/fried on a pan
4 T extra virgin olive oil
2 T red wine vinegar or balsamic vinegar
1 T pomegranate molasses
1 t powdered cumin
juice from half a lemon or lime
Experiment with different quantities of ingredients for the salad and use your gut feeling regarding proportions of ingredients. Mix Salad ingredients in a bowl, mix dressing ingredients in a jar and then toss salad with dressing and serve with home-grown alfalfa sprouts (Book in at Group Services for the next Raw & Fermented Cooking School to find out how to grown the perfect alfalfa sprouts).