Yummy Beetroot Cauliflower and Feta salad

I stumbled across this combination in a sandwich at one of my favourite cafes and decided to make it myself.... the flavours go to well together...

Ingredients
Feta, diced
Roast beetroot, diced
Handful roasted hazelnuts
Roasted or blanched cauliflower
Caramelised onion
Taragon and dill
Olive oil and lemon juice to finish


You choose how much of each you want.

Easy Miso Soup for lunch

This is easy, healthy and yummy. Takes about 10 min. Serves 1

 

Ingredients:
Approx 2 Tbsp miso paste
2 cups fish stock (can substitute for chicken)
Protein (1 boiled egg and or half block chopped tofu)
Spring onions, finely sliced
Seaweed
1 packet Udon noodles
Left over veg

Method:
Simmer stock and spring onions in a pot for about 5 minutes. Add protein, seaweed, udon noodles, vegetables and cook another 5 minutes. Meanwhile prepare miso paste like you would corn flour (with a little cold water). Then add the miso paste just before serving, and stir

Yummy Coconut Walnut and Apricot Balls

These balls are really yummy.... Thanks to Caroline for sharing the recipe and helping me make them. And thanks to Megs and Soph for the original recipe: Megs and Soph

Ingredients

2 cups dried coconut + extra to roll balls in

2 cups walnuts 

16 dried apricots (190g)

3 Tablespoons almond butter

2-3 teaspoons honey

2 Tablespoons coconut oil

Method

Blend first 4 ingredients together until you have a fine crumbly texture.

Melt coconut oil and then add the honey – mix together until well combined.

Add to the crumbly mixture and blend well. Roll into balls and then roll through more desiccated coconut.

Anna's Quinoa Wild Rice and Carrot Salad

I'm back after a long break..... It was 6 months ago that I last posted on this blog. Since then it's been a whirl wind few months with baby Max born, and a challenge to adapt to motherhood.... Anyway, here is a delicious quinoa wild rice and carrot salad, kindly provided by my cousin Anna. xx.

Ingredients:
1 carrot, shaved or julienned
Generous thumb of finely grated fresh ginger
Ditto of turmeric
Heaped teaspoon cumin
2 Cloves garlic, crushed
1/2 - 1 red onion, finely chopped
1/2 cup Ceres quinoa and rice blend
pistachio nuts (optional)

Method:
Soak quinoa/rice mix for 30 minutes. Then put on to the boil for 15 min.
Meanwhile gently fry onion. Once it's transparent, add turmeric, ginger, garlic, and cumin and fry for a few minutes. Add shaved carrot near the end for a minute or so. Sprinkle pistachio nuts as desired.

Serve with lamb cutlets, chicken nibbles, veggie burgers, or whatever else tickles your fancy.

Simplest Chickpea Curry

This is a recipe I make every week at least once. It's very basic, taking around 15 min, but is really hearty, healthy, and delicious...

Serves 2.

Ingredients
- 1 can chickpeas (pref in brine)
- 1 can chopped tomatoes (I like the ones with capsicums)
- 1 tablespoon curry powder
- 1/4 cup coconut cream (or whatever amount you prefer)
- optional: effort free veggies such as a handful of mushrooms, baby spinach or peas, none of which require chopping
- 1 tablespoon oil

Method
Briefly saute the curry powder in oil on medium heat for about 2 min. Add drained chickpeas and tomatoes and vegetables and simmer about 10 min. Add coconut cream, salt and pepper to taste.
Serve with brown rice.

Easy Warmed Spring Salmon Salad

An easy and healthy spring salad....

For the salad: 
- Asparagus, freshly steamed
- Baby spinach leaves
- Baby potatoes, boiled with skins on, and left to cool a bit
- Kalamata olives
- Freshly cooked salmon (or smoked salmon,
- Few small pieces red onion (opt)
- Small handful capers (opt)


For the dressing:
- Juice 1 lemon
- 1 teaspoon mustard
- 3 Tbsp extra virgin olive oil
- Salt
- Pepper

Split Yellow Pea Dahl Curry

3 cups split peas, washed, drained
2 L veggie stock
1 tsp turmeric
4 slices ginger, unpeeled
1/2 tsp garam masala
Coconut oil
1 tsp cumin seeds
4 cloves garlic, chopped
1/4 tsp chilli powder

Combine split peas, stock in a large pot. Bring to the boil and remove surface scum. Add turmeric and ginger. Cover, but leave lid slightly open, turn heat to low, and simmer for 1.5 hours.

Remove ginger slices and add garam masala.

Heat oil in a small non stick pan. Add cumin seeds and garlic, and stir fry til lightly browned, then add the chilli powder.

Add entire mix to the split peas.

Serve on brown rice.

Notes: could try adding veg like pumpkin, carrot, potato.