Beetroot, yoghurt & Mint Dip

This is a looker....

 

Ingredients:

1.5kg beetroot, cooked and peeled (or bought cooked, but not in vinegar)
2 garlic cloves, peeled
Bunch of coriander, washed
Bunch of mint, leaves only

2 teaspoons cumin seeds
2 teaspoons fennel seeds
2 teaspoons coriander seeds
2 teaspoons ground cinnamon
3 tbsp balsamic vinegar
2 tbsp olive oil
125ml thick Greek-style yoghurt
Salt

Method:

1. Put all the seeds into a frying pan and fry for three minutes, leaving the cinnamon to one side.
2. Empty the seeds into a pestle and mortar and grind to a powder. Add to cinnamon and pour into your jar.

3. Put all ingredients, apart from the yoghurt and salt, into a food processor or blender and blend, until smooth.
4. Add the yoghurt and pulse quickly, just once or twice. Taste for seasoning – it will definitely need a little salt. If you prefer a bit of sharpness, you may want to add more balsamic vinegar.

Fennel Orange and Pistachio Salad

This salad has the most divine mix of vegetables, that work so well together....

• 2 navel oranges, peeled, quartered and thinly sliced
• 1 small bulb fennel, quartered, cored and very thinly sliced crosswise
• 1 cup very thinly sliced radishes, (about 8 radishes)
• 1/4 cup coarsely chopped fresh coriander leaves
• 2 tablespoons extra-virgin olive oil, or pistachio oil
• 1 tablespoon plus 1 teaspoon lime juice
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 6 tablespoons shelled salted pistachio nuts, toasted and chopped

Combine orange slices, fennel, radishes, coriander leaves, oil, lime juice, salt and pepper in a bowl. Gently toss to mix. Just before serving, sprinkle nuts over the salad.

Quinoa Vegetable Salad

Thanks to the Real Fresh Food guys.....
http://www.wildhealthfood.com/quinoa-salad-with-roasted-almonds

With brocollis at 2-for-1 prices, and capsicums coming into season, I thought it was time to make this healthy quinoa salad for work lunches.....

Salad

1/2 cup quinoa cooked 

1/3 capsicum (cut into small pieces)                                   

1 medium sweet potato (kumara), roasted, or peeled & grated

1 cup finely chopped lightly blanched broccoli                            

Fresh herbs (whatever you have available)                                           

1/2 cup roasted almonds chopped 

Salt and pepper to taste

Dressing

Swig olive oil

Juice of a lemon 

1 large clove garlic, finely chopped

Directions

1) Place cooked quinoa, vegetables, roasted almonds and herbs in a bowl.

2) Put garlic, water, olive oil and lemon in a in a jar with a lid and shake. Pour over quinoa mixture and mix.

3) Add salt and pepper to taste.

Cheeky Monkey Smoothie

This is a yummmmmy one...... I'd have it more as a treat, rather than a daily occurrence, due to it's natural sweetness.

Fats:
- 2 Tablespoons natural yogurt

Proteins:
- 2 Tablespoons tahini (fats and proteins)
- 1 Tablespoon LSA/LSC/chia seeds

Veg/fruit:
- 1 banana

Flavours:
- 1 teaspoon cinnamon
- 1 teaspoon vanilla essence

Other:
- Handful of unsweetened muesli
- Water/almond milk/rice milk/oat milk - to a desired consistency

Just whiz it all up, and decorate with chia seeds