Tag: healthy

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Foodie Friday: Fig & orange salad

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Today’s recipe is by Rosie Eyre of By Rosie

Figs are heavily in season at the moment and saddle so well in salads. This nutritious side dish is a heavenly combination of shredded pickled cabbage, fresh juicy orange segments, fresh figs, basil leaves and crumbled goats cheese followed by a drizzle of pomegranate molasses. Simple and delicious to throw together.

Why is it good for you?

Raw cabbage is a great source of beta carotene (this is the precursor that helps vitamin A do its job – so great for your eye sight, helps with the making of protein in the body as well as supporting reproduction) a good source of vitamin C (immunity, cell health), K (blood clotting and bone building) and folate (helps reduce birth defects).

Oranges are a great dose of vitamin C, but also a good source of potassium, folate and thiamine. Oranges are also rich in flavonoids and antioxidants which will help nourish your immune system and high in soluble fibre which will aid with your cholesterol levels. 

Figs are high in fibre which is beneficial for your digestive system and can aid in high cholesterol. Containing potassium which is crucial to maintain a fluid balance in the body, by helping to maintain water balance as well as proper nerve and muscle impulses. Raw figs also contain a significant source of calcium which can be great for bones, skin, nails and hair.

Basil is a great alkalinising and detoxifying herb, rich with vitamin C to aid with immunity but also a great anti-inflammatory as well as nourishing your digestion and help to eliminate oxidising free radicals.

Ingredients

  • 1 cup shredded cabbage (pickled in 1 tbsp apple cider vinegar)
  • 1 orange, peeled, segmented or sliced
  • 3 figs, quartered
  • 50 grams soft goats cheese, crumbled
  • 1/4 cup basil leaves
  • 1 tablespoon pomegranate molasses, drizzled

Method

Grab a large plate, pickle the cabbage by adding the apple cider vinegar to it and massaging it into the cabbage, let it sit for 5 minutes.

Add to plate. Followed by orange segments, quartered figs, basil leaves, goats cheese and finally drizzle with a little pomegranate molasses.

Finish with a pinch of salt and pepper and serve alongside a BBQ

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Recipes

Foodie Friday: Hot Caesar Salad

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This week’s recipe is from Rosie Eyre of By Rosie.

The continuous love affair with Caesar salad has remained strong. I “jujjed” up this recipe from the old classic. It might appear odd but I halved the cos lettuce then gently heated it in the oven. The results were fabulous and I would highly recommend a Caesar done this way. Sidelined with anchovies and lemon, shredded chicken, homemade paleo tahini Caesar dressing and topped with a soft boiled egg!

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Why is this recipe good for you?

Anchovies, although not everyone’s taste, are golden nuggets in regards to what they offer to help benefit your health and are readily available. They are rich in niacin (vitamin B3) which is great for depression and anxiety as well as other Bs essential to help the liver, healthy brain and functioning nervous system. Calcium (bones), magnesium (sleep) and potassium (good for eye health, nervous system) are just a few minerals. They are also a good source of Omega 3 which is a good anti-inflammatory and good to boost immunity. Tahini is a great source of calcium for your bones, can help protect against hypertension, helps maintain a healthy body weight and immunity. Leafy greens such as cos lettuce, are good sources of fibre, as well as helping maintain an alkaline environment which helps your body works best. Chicken and eggs are a full protein with all of the essential amino acids which will help support a healthy metabolism, help sustain lean muscle and also keep you energised.

Serves 1.

Ingredients

  • 1 cos/romaine lettuce, halved
  • 2 1/2 lemons, squeezed
  • 5 tinned anchovy fillets, made into a paste
  • 1 teaspoon olive oil
  • 1 organic free range egg, boiled soft
  • 100 grams shredded chicken breast (pre-cooked)

For the dressing:

  • 3 tablespoons unhulled tahini
  • lemons, squeezed
  • 4 tablespoons water
  • 1/2 clove garlic, minced
  • 3 tinned anchovy fillets, made into a paste
  • Sea salt and pepper to season

Method

  1. Preheat oven to 170c. In a small bowl mix 1/2 juice of lemon and the 5 anchovies made into a paste stir together. Place two halves of lettuce facing up into a oven proof baking tray. Gently drizzle anchovy/lemon dressing over lettuce. Finish with olive oil. Place in oven for 10 minutes, until leaves slightly browned.
  2. Whilst lettuce is baking, get boiling your egg. Cover egg in cold water in small sauce pan, medium to high heat, when the water starts boiling time 2-2.5 minutes to get soft boiled. When done, let it sit in cold water until ready to serve.
  3. With the dressing add tahini, 1.5 lemons, juiced and water and mix well until have desired creamy consistency. Add garlic, anchovy paste and a sprinkle of sea salt and pepper. Season to taste.
  4. Peel your egg, load up your plate. Lettuce first, shredded chicken, egg, followed by dressing. Season with sea salt and pepper and squeeze of fresh lemon.by rosieMore recipes
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Foodie Friday: Caprese Salad

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Today’s recipe comes from Rosie Eyre at By Rosie.

Made from market bought heirloom tomatoes, fresh basil leaves and creamy burrata cheese drizzled in homemade basil dressing, my take on the Italian favourite “Insalata Caprese” is divine by itself or the perfect accompaniment to any weekend BBQ.

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Tomatoes contain the carotenoid antioxidant called lycopene. When absorbed into the body, this is wondrous chemical helps prevent and also repair damaged cells by inactivating free radicals in the body. It has thus been credited for reducing wrinkles. Basil is a great alkalinising herb, rich with vitamin C to aid with immunity but also a great anti-inflammatory on the body. 

Burrata is made from cow’s milk and is a traditional cheese eaten in the south of Italy. I much prefer it to standard Mozarella. It contains a good source of calcium and protein.

Serves 2-3

Ingredients

For the salad:

  • 1/2 cup basil leaves, washed, torn
  • 2 large heirloom tomatoes, finely sliced
  • 1 burrata ball, torn

For the dressing:

  • 1 cup basil leaves
  • 1/2 clove, garlic
  • 6 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Method

  1. On a large plate, lay out sliced tomatoes, scatter 1/2 cup of the basil and dollop the whole burrata in the middle (tear it just before you serve, or let guests do that).
  2. Grab a pestle and mortar and smash up the cup of basil leaves into a condensed mush. Add the olive oil and apple cider vinegar, stir well. Add garlic, sea salt, pepper and honey and mix well. Season to taste. Drizzle over salad just before you serve.

by rosie

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Recipes

Foodie Friday: Healthy Natty’s Spicy Chickpea & Vegetable Stew

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I’ve been getting into cooking a bit more lately and food blogger Healthy Natty’s Instagram pix always make healthy food look so damn delicious and easy! I just had to ask her to share a recipe and she went one further and created a new one just for us! “It couldn’t get more me than this: fast, one pot, vegetarian, super healthy, adaptable (you can be experimental with the veg), can be eaten alone or with sides or as a side etc. Me on a plate!”

Enjoy!

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Ingredients

  • 2 tablespoons of olive oil
  • 2 brown onions, finely diced
  • 1 medium zucchini, finely diced
  • 2 carrots, grated
  • Juice & rind of 1 lemon
  • 1 clove of garlic, crushed
  • 1 bunch of fresh coriander, stems finely chopped & leaves reserved
  • 12 button mushrooms, quartered
  • ½ a teaspoon of dry ginger
  • 4 teaspoons of cumin
  • ½-1 teaspoon of cayenne pepper (depending how hot you like your food)
  • 2 cans of cooked chickpeas, rinsed
  • 1 can of crushed tomatoes (+ 1 can of water)
  • Chilli, lemon wedges, Greek yoghurt & coriander leaves, to serve

CHICKPEASTEW3-LOWRES-HEALTHYNATTY

Method

1. In a large, deep fry pan, add the olive oil, onions, zucchini, carrot, lemon rind, coriander stems, and mushrooms. Fry on a medium heat until the onion is softened.

2. When the onion is soft, add the garlic, cumin, cayenne pepper and ginger. Stir until fragrant.

3. Quickly add the crushed tomatoes and water.

4. Slowly bring the boil and then simmer for around 20 minutes, or until the zucchini is tender.

5. Add the chickpeas and cook a further 5 minutes. 6. Serve with coriander leaves, freshly squeezed lemon juice, chilli and Greek yoghurt (and some rice, quinoa or couscous!).

Serves 4-6

Check out Healthy Natty’s fab blog | Check out all our recipes

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Appliances Kitchens

Making roasted beetroot dip with the Kitchenaid Artisan Food Chopper

Here at Appliance Addict we like to put the latest gadgets to the test by actually using them when we get the chance. Luckily, Kitchenaid sent us a lovely dip recipe to give a go with their new Artisan Food Chopper, so I gave it a whirl and it was so delicious I thought I’d share it with you.

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I’m happy to report that the chopper was a breeze to use, and everything about it impressed me, especially for something that costs less than $100. Here’s the recipe if you’d like to have a go yourself, with this, or a similar appliance, at home.

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