Tag: healthy recipes

Categories
Interiors Addict Recipes

Foodie Friday: A healthy chocolate Not Tella smoothie

Today’s recipe is by Kathryn Bamford from The Wholefoods Refillery. Featuring their famous Not Tella spread, it’s like a chocolate milkshake, but make it healthy! Get 20% off your first order with the code JEN20.

Not Tella Smoothie

This Not Tella Smoothie recipe is the perfect way to satisfy those sweet cravings, without reaching for a block of chocolate. It also makes the ultimate after school snack that your little ones will love! 

  • 1 Heaped tbs The Wholefoods Refillery Not Tella Spread
  • 1 Frozen banana
  • 2 pitted dates
  • 1/2 tsp cacao powder
  • 1 cup almond milk
  • 1 Handful ice
  1. Place all ingredients in a blender.
  2. Blend until desired consistency.
  3. Serve and enjoy!
Breakfast, Brunch, Drinks, Snack
Modern Australian
breakfast, drinks, health food, smoothie
Categories
Interiors Addict Recipes

Foodie Friday: Cinnamon donut apple rings

Today’s recipe is cinnamon donut apple rings by Kathryn Bamford from The Wholefoods Refillery. They’re the perfect after-school snack for your little ones… or for Mum & Dad too!⁠ ⁠Get 20% off your first order with the code JEN20.

Cinnamon donut apple rings

Now this is our sort of cinnamon donut.

Apple rings topped with The Wholefoods Refillery famous Cinnamon Donut spread and handmade paleo granola!

  • The Wholefoods Refillery Cinnamon Donut Spread
  • green apple
  • The Wholefoods Refillery Handcrafted Paleo Macadamia & Cranberry Granola
  1. Cut out and discard the core of the apples.
  2. Slice your apples into thin round slices, about 1/2 cm thick.
  3. Spread our famous cinnamon donut spread on your apple slices and then top with handmade paleo macadamia & cranberry granola.
  4. Enjoy!

No apple? Don’t worry it’s also just as yummy on a croissant or a nice piece of sourdough #yum!

You can of course substitute a nut butter or granola of your choice.

Snack
apple, cinnamon, healthy, snack
Categories
Interiors Addict Recipes

Foodie Friday: Delicious satay chicken skewers

Today’s recipe is Satay Chicken Skewers by Kathryn Bamford from The Wholefoods Refillery. These skewers are great for an easy weeknight dinner or when entertaining. Everyone will be begging for the recipe – and will be astonished at how EASY it is! Get 20% off your first order with the code JEN20.

Satay Chicken Skewers

Whack em on the bbq and they will be done in no time! These skewers are great for an easy weeknight dinner or when entertaining.

  • 800 g chicken tenderloins
  • 6 tbs The Wholefoods Refillery Satay Paste
  • 2 tbs coconut oil
  • 1 spring onion (to serve)
  • 1 handful of roasted peanuts (to serve)
  • 1 lime (wedged)
  • bamboo skewers

  1. If you’re cooking on the BBQ, soak your bamboo skewers in water for an hour before you need them.

  2. Place the chicken tenderloins and satay paste in a large bowl or in an airtight container. Toss to combine, ensure all sides of chicken are coated. Cover and leave to marinate in the fridge for a minimum of an hour (overnight if you have the time, so the flavours really soak in).

  3. Preheat a char-grill pan or bbq on medium heat.

  4. Thread the chicken on the skewers, brush with coconut oil and cook in batches, occasionally turning for 6-8 minutes or until cooked through.

  5. Serve with spring onions, lime wedges, and crushed peanuts.

  • Get adventurous, swap out chicken for beef or pork to mix it up!
Dinner, Side Dish
Asian fusion, Modern Australian
Australian summer, BBQ, Chicken, easy dinner, health food, satay
Categories
Interiors Addict Recipes

Foodie Friday: Tamari stuffed pecan dates

Today’s recipe is by Kathryn Bamford from The Wholefoods Refillery and it might just be the most simple recipe yet. But boy, does it hit the three-thirty-itis spot! Get 20% off your first order with the code JEN20

Tamari stuffed pecan dates

This stuffed date recipe might just be our most simple recipe yet. But boy, does it hit the three-thirty-itis spot!

  • 8 organic medjool dates
  • 8 tamari almonds (halved)
  • 8 pecans
  • Himalyan pink salt (to serve)
  1. Cut your dates lengthways (like a hot dog) and remove the pit.
  2. Stuff each date with one pecan and two tamari almond halves.
  3. Top with some Himalayan salt and enjoy!

You can interchange the nuts with other options like roasted and salted macadamias or better yet stuff the dates with The Wholefoods Refillery nut butter (our favourites are Peanut Butter, Not Tella or Cinnamon Donut).

Snack
dates, health food, healthy, snack
Categories
Interiors Addict Recipes

Foodie Friday: 3 ingredient banana pancakes

Today’s recipe is by Kathryn Bamford from The Wholefoods Refillery. These 3 Ingredient Banana Pancakes are quite literally the easiest pancake recipe ever. Get 20% off your first order with the code JEN20 

3 ingredient banana pancakes

These 3 Ingredient Banana Pancakes are quite literally the easiest pancake recipe ever. Top with the Wholefoods Refillery Macadamia Butter, maple syrup, and some blueberries, and you've got yourself the perfect morning. ⁠

  • 1 banana
  • 2 eggs
  • 1 tbsp almond meal
  • The Wholefoods Refillery Australian macadamia nut butter (to serve)
  • Maple syrup (to serve)
  • Blueberries (to serve)
  1. Heat a non-stick pan with butter or spray coconut oil.
  2. In a blender, add the banana, eggs, and almond meal. Blend until combined.
  3. Pour mixture onto the pan to make your desired pancake size. Cook until bubbles appear, flip and cook for a further few minutes or until cooked through. Cook the rest of the pancake batter in batches adding more butter or coconut oil to the pan as needed.
  4. Serve pancakes with macadamia nut butter, a drizzle of maple syrup, and blueberries.
Breakfast, Brunch
banana, breakfast, brunch, easy breakfast, pancakes
Categories
Interiors Addict Recipes

Foodie Friday: One pan mild chilli baked fish

Today’s recipe is by Kathryn Bamford from The Wholefoods Refillery. This one pan mild chilli baked fish is incredibly easy, tastes delicious, and washing up is a breeze! Get 20% off your first order with the code JEN20

One pan mild chilli baked fish

Is there anything better than popping your dinner in the oven and not having to do anything until it's ready? Only having the one tray to clean up after dinner is also a win! This recipe delivers on both of those promises and also tastes delicious!

  • 3 pieces white fish (we used Hoki)
  • 3-4 tbs The Wholefoods Refillery Mild Chilli Nut Butter
  • 3 tbs olive oil
  • 2 bunches asparagus
  • 2 bunches tomatoes
  • 1 clove garlic (minced)
  • Black poppy seeds (to serve)
  • Pink himalayan salt (to taste)
  • Black pepper (to taste)
  1. Preheat oven to 180C.
  2. On a baking tray place your fish in the centre, surround it with your tomatoes and asparagus.
  3. Spread the mild chilli nut butter on top of the fish.
  4. Drizzle your olive oil on top of the vegetables then add minced garlic on top. Season with salt and pepper to your liking.
  5. Bake in the oven for 20 minutes or until cooked.
  6. Top with poppy seeds and enjoy!
Dinner
Modern Australian
easy dinner, fish, one pan

Foodie Friday: Cashew, coconut & lime curry 

Today’s recipe is by Kathryn Bamford from The Wholefoods Refillery. If you’ve met Kat, you’ve probably already heard her bang on…
Categories
Interiors Addict Recipes

Foodie Friday: Cashew, coconut & lime curry 

Today’s recipe is by Kathryn Bamford from The Wholefoods Refillery. If you’ve met Kat, you’ve probably already heard her bang on about just how yummy this is. It’s also super easy to make so it’s always on weekly rotation at her place. You can 20% off your first order with the code JEN20.

Cashew, coconut & lime curry

This quick & easy curry from The Wholefoods Refillery is the perfect mid-week meal the whole family will love!

  • 1 cup The Wholefoods Refillery Cashew Coconut Butter
  • 400 ml coconut cream
  • 3 tbs The Wholefoods Refillery Organic Chicken Broth
  • 2 tbs coconut oil
  • 1 lime (juiced)
  • 2 cloves garlic (minced)
  • 1 brown onion (sliced)
  • 1 carrot (sliced)
  • ½ cauliflower head
  • 1 broccoli (florets)
  • 180 g mushrooms (sliced)
  • 2 cups boiling water
  • Bean sprouts (to serve)
  • Coriander (to serve)
  • Lime wedges (to serve)
  1. Heat the coconut oil in a large saucepan or wok, add coconut oil and turn to a medium-high heat.
  2. Add the garlic, onion and sauté for two minutes.
  3. Reduce the heat to medium and add cashew coconut butter into the pan, stirring and breaking down the nut butter. Add in coconut cream, boiling water, carrot, cauliflower, broccoli and mushrooms. Stir well, cook for 15 or so minutes.
  4. Once cooked, serve with bean sprouts, coriander and lime wedge.
  • If you’re serving this with rice, put a pot on before you start cooking the curry so it’s ready in time.
  • Cauliflower rice also makes a great side.
  • If you’re adding meat, do this with step one, cook meat until lightly browned/ sealed and then move onto next step.
Dinner
Asian fusion
curry, healthy, vegetarian
Categories
Recipes

Foodie Friday: Savoury pumpkin bread from 28 by Sam Wood

This savoury pumpkin bread recipe is brought to us by 28 by Sam Wood.

Savoury pumpkin bread

A gluten free and dairy free healthy snack from the popular online fitness coach.

  • 1 cup Pumpkin
  • 2 cups Almond meal
  • ½ cup LSA (linseed, sunflower, almond meal)
  • 2 tbsp Psyllium
  • 2 tsp Baking powder
  • ½ teaspoon Salt
  • 1 tsp cinnamon (ground)
  • 4 Free range eggs
  • ¼ cup Coconut oil (extra virgin) (melted)
  • 1 tbsp Rice malt syrup

  1. Preheat oven to 180°C.

  2. Remove skin and slice pumpkin into small pieces. Steam until soft, mash, and set aside to cool.

  3. In a large bowl, combine almond meal, LSA, psyllium, baking powder, cinnamon, and salt

  4. In a separate bowl, beat the eggs and add to the flour mix.

  5. Add the oil, rice malt syrup, and mashed pumpkin, and combine thoroughly.

  6. Pour into a greased loaf tin and bake for 30-40 minutes, until cooked and a skewer inserted comes out clean.

Snack
Baked goods
dairy free, gluten free, pescatarian, pumpkin, vegetarian

Foodie Friday: Sweet potato and cinnamon bread

Today’s delicious recipe was created by dietician Marika Day for Australian Sweet Potatoes
Categories
Recipes

Foodie Friday: Dukkah fried halloumi

Today’s recipe is by Good Chef, Bad Chef’s Adrian Richardson and brought to us by Table of Plenty.

Dukkah fried halloumi

Light, flavoursome, and easy to cook, this 15 minute recipe is sure not to disappoint.

  • Table of Plenty Pistachio Dukkah with Thyme
  • Extra virgin olive oil
  • 3 thick slices Halloumi
  • 2 slices Sourdough
  • 1 Egg
  • ½ Avocado (sliced)
  • Spring onion
  • Salt and pepper

  1. Sprinkle dukkah over halloumi slices.

  2. Add a splash of extra virgin olive oil to a hot pan. Gently place halloumi and slices of sourdough into oil – add a little more olive oil if needed. Cook until the halloumi is gooey and golden on both sides and the sourdough is toasted.

  3. Add your eggs to the pan and season with a pinch of salt, pepper and dukkah. Fry to your liking.

  4. Place the fried bread on your plate with halloumi, egg, and avocado, and garnish with spring onions. Season with salt and dukkah.

Lunch
Mediterranean
easy dinner, lunch, quick meal, vegetarian

Foodie Friday: Salt & Togarashi pepper prawns

Thanks to Tropic Co., who provided us with this tasty recipe.
Categories
Recipes

Foodie Friday: Easy Immunity Juice

This recipe comes to us from MOD Appliances.

Easy Immunity Juice

As the weather cools down and cold and flu season gets closer, it’s time to consider an immune boosting regime to help the body stay in an optimal, healthy condition.

  • Cold Press Juicer
  • 2 cups raw spinach (washed)
  • 2 oranges (peeled and cut into quarters)
  • 3 stalks celery (washed and cut into 1-2cm pieces)
  • 1 inch ginger root

  1. Using your juicer, juice the ingredients. Almost too easy!

Breakfast
health food, healthy, immunity boosting, juice

Foodie Friday: Rainbow Papaya Buddha Bowl

Here’s a great spring recipe from Australian Papaya: simple, healthy and fresh!  Serves 4 | Prep Time: 5 minutes | Cook Time: 8 minutes Ingredients 1 fresh corn cob 1…

Foodie Friday: Duck and lychee salad

This recipe was developed by Megann Evans for Australian Lychees. More recipes
Categories
Recipes

Foodie Friday: Sam Wood’s simple sausage rolls

This recipe – a light, healthy, and simple take on an Aussie classic – comes courtesy of Bing Lee ambassador, Sam Wood, fitness expert and former star of The Bachelor.

Serves: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients:

Sausage Rolls

  • 300g beef mince
  • 1/4 cup basil (fresh), finely chopped
  • 2 free range eggs
  • 1 1/2 tablespoons Worcestershire sauce
  • 1/4 cup wholemeal (or gluten free) breadcrumbs
  • 1 tablespoon tomato paste
  • 1 carrot finely grated
  • 1/2 onion (brown), finely grated
  • Salt and pepper, to taste
  • 2 puff pastry ready rolled sheets, defrosted
  • 1/2 tablespoon poppy seeds

Salad

  • 250g cherry tomatoes (mixed variety), chopped
  • 2 teaspoons balsamic vinegar
  • 1/2 tablespoon olive oil (extra virgin)
  • 1/2 avocado, chopped

Method:

  1. Preheat oven to 200°C.
  2. In a medium bowl, mix together the mince, basil, 1 egg, Worcestershire sauce, breadcrumbs, tomato paste, carrot and onion. Season to taste.
  3. Refrigerate the mixture.
  4. Cut the pastry sheets in half (about 10-12 cm wide).
  5. Lightly beat the other egg.
  6. Divide beef mince mixture into 4 even portions and form each quarter along one edge of the pastry.
  7. Brush the open strip of pastry at opposite side of the mixture with egg and roll pastry over mixture into a long, even log.
  8. Brush the tops with egg and sprinkle with poppy seeds. Cut into rolls.
  9. Place each roll seam side down on a lined oven tray with baking paper.
  10. Bake for 20-25 minutes until golden.
  11. Mix the salad ingredients together, season, and serve with the sausage rolls.

For more on Bing Lee

Love this? You might also enjoy…

Foodie Friday: Homemade sausage rolls and tomato sauce

This recipe comes from the Kids in the Kitchen recipe booklet from Westinghouse and Australia’s favourite home cook and mum, Julie Goodwin. Download it for free. Ingredients 400 grams beef mince…

Foodie Friday: Spring roll bowl

This fresh-tasting weeknight meal is like a deconstructed spring roll in bowl form. Ingredients For the peanut sauce: 5 cm piece fresh ginger, peeled and grated 2 garlic cloves, grated…

Foodie Friday: Spring veggie tart recipe

Welcome to our new series, Foodie Friday! Pop in each week for our latest easy and  delicious recipe. Today’s is from our friends at Williams-Sonoma. Free for brunch this weekend?…
Categories
Recipes

Foodie Friday: Crispy sesame-crusted mushroom poke bowl

New research has revealed that everyday mushrooms really are a natural superfood and can be as effective as vitamin D supplements, as well as supporting immune function. Mushrooms are rich in bioactive compounds found not only in vegetables but also some meats, whole grains, and nuts, making them an extraordinary food source.  

Prep/cook time: 35-40 minutes | Serves: 2

Ingredients:

Sesame-crusted mushrooms:

  • 200g button mushrooms
  • 1/4 cup white sesame seeds
  • 1 tbsp black nigella seeds
  • 1/3 cup panko crumbs
  • Pinch of sea salt
  • 1 egg
  • Dash of milk
  • Vegetable oil (for frying)

Poke bowl:

  • 2 cups pre-cooked brown rice
  • 1 bunch broccolini 
  • 1/3 cup frozen edamame beans, defrosted
  • 1 avocado, sliced
  • 3/4 cup red cabbage, thinly sliced
  • 1 small cucumber, thinly sliced
  • 4-5 radishes, thinly sliced
  • 2 shallots, thinly sliced (white part only)

Dressing:

  • 1 tsp white miso paste
  • 3 tbsp mirin
  • 1 tsp peanut butter 
  • 1 1/2 tbsp vegetable oil

Method:

  1. In a bowl, combine the sesame seeds, nigella seeds, panko crumbs and a pinch of sea salt, then stir to mix through.
  2. In another bowl whisk together the egg and a dash of milk with a fork.
  3. Heat up a deep sided saucepan filled with vegetable oil (3cm deep) to frying point (205⁰C). To test if it’s at the right temperature, add a pinch of panko crumbs; if the oil bubbles then it’s ready.
  4. Add the button mushrooms in batches to the whisked egg mixture, then roll them in the sesame/panko crumb mixture until they get an even crumb coating.
  5. In batches, add the mushrooms to the heated oil and fry, using tongs turn them over after the outer crumb turns a crispy golden brown. Remove from the oil and place on a paper towel to absorb any excess oil. Repeat the process until all of the mushrooms have been cooked. It is best to cook these in batches and not to overcrowd the saucepan.
  6. Blanch the broccolini and edamame in boiling water until the broccolini is cooked and crunchy and the edamame has changed to a bright green colour. Drain and set aside.
  7. To make the dressing combine the ingredients in a small jug, stir well to combine and to dissolve any miso paste lumps.
  8. To assemble the poke bowls start with a base of pre-cooked brown rice, follow by arranging the vegetables over the top and around the edges of the bowls. Finish by adding the crispy crumbed mushrooms in the centre and sprinkle over the thinly sliced shallots. 
  9. Serve with the miso dressing poured over the top.

Note: this recipe includes peanuts. If you have nut allergies, please omit this ingredient. 

For more on the health benefits of mushrooms

Love this? You might like these recipes too…

Foodie Friday: Poke bowl

Poke Bowls are having their moment in the culinary scene this year! Try this creation on Maxwell and Williams’ new Daintree range. The three exotic hues that make up the…

Foodie Friday: Rainbow Papaya Buddha Bowl

Here’s a great spring recipe from Australian Papaya: simple, healthy and fresh!  Serves 4 | Prep Time: 5 minutes | Cook Time: 8 minutes Ingredients 1 fresh corn cob 1…

Foodie Friday: Mushroom sweet potato gnocchi with burnt butter sauce

Perfect for the cooler days to come, this mushroom number by Miguel Maestre is easy to make and delicious to eat! Created in collaboration with Australian Mushrooms. Serves 2-3 Ingredients…
Categories
Recipes

Foodie Friday: Spicy roasted cauliflower soup

Foodie Friday

Today, our favourite nutritionist Rosie Eyre is sharing a warming soup recipe that’s as good for us as it is delicious!

Serves 2

Ingredients

1/2 cauliflower (200-300g), cut into florets, include stalks

1 garlic clove, peeled and roughly chopped

Olive oil

Sea salt & pepper (for cauliflower)

1 tsp mustard powder

1/4 tsp cayenne pepper (optional if you don’t like spice, leave out)

1 tsp garam masala

1 white onion, finely diced

500ml bone broth

3 tsp apple cider vinegar

Salt & pepper, to season

To serve: 1 tbsp yoghurt (can be Greek or coconut), a large handful of parsley, roughly chopped and a handful of seeds (pumpkin, sesame seeds).

Method

Pre-heat oven to 180°C. In a medium roasting tin, add the cauliflower florets, a good drizzle of olive oil, garlic, dust in curry powder, cayenne and garam masala, a pinch of sea salt and pepper. Toss to ensure all is covered.

Place in the oven for 25 minutes until cauliflower is browned. Remove tray from oven.

Heat a large saucepan, medium heat. Once hot, drizzle a splash of olive oil. Add onion and fry until soft and fragrant. Add cauliflower, apple cider vinegar and broth. Let it simmer for 15 minutes then take off heat, add some extra water if too thick.

Blitz soup until smooth with a whizz stick.

Serve with a dollop of yoghurt, fresh parsley and a handful of seeds.

If you love this recipe, check out Rosie’s eBook: Warm Your Cockles: 10 Healing Broths & Soups.

Foodie Friday: Five spice chicken soup

There’s nothing nicer in winter than coming home to an enticing and aromatic soup that’s been bubbling away in your slow-cooker. We can’t wait to try this week’s recipe from…

Foodie Friday: Carrot-coconut soup with fresh ginger

It’s the season! That is, the season of sniffles, chilly mornings and double doonas. It’s also the season we start craving warming soups like this nutrient-rich treat from Williams Sonoma.…

Foodie Friday: Pea soup with grilled ham and cheese

With cooler evenings setting in, there’s nothing better than sitting down to a hot soup to warm you up. This recipe from Williams-Sonoma’s Test Kitchen combines a simple pea soup…
Categories
Recipes

Foodie Friday: Fig, haloumi and lentil salad

OLYMPUS DIGITAL CAMERA

Today’s delicious, healthy recipe comes with more nutritional info than you can shake a stick at, thanks to freelance real food recipe writer, food stylist and food photographer Rosie Eyre of By Rosie.

A vegetarian’s match-made in heaven! a deliciously zesty haloumi and fig puy green lentil salad with some nourishing little micro-herbs on top.

This dish is a great one by itself, you can plop a couple of poached eggs on top or serve as a side to a BBQ or roast chook or something similar. It’s a simple recipe that you can throw together in under 20 minutes. These green puy lentils are perfect for salads, they are firmer than their cousins and are great additions to add extra protein to any dish.

Why its good for you:

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.

Organic lemon and its zest adds that extra boost of vitamin C for your immunity, collagen production (less wrinkles, ladies), each cell will benefit from vitamin C (including bone and teeth growth, healthy gums and teeth, improves sperm motility, excretion of heavy metals, detoxifies) and helps to stimulate digestion. Vitamin C is one of the most under-utilised vitamins and lemons are such a potent form of it.

Lentils are a type of legume or pulse. They are high in protein and low in calories and fat. They have a high dose of protein, fibre (which is great for our cholesterol and digestion (including constipation), they will also help lower our blood sugar spikes (which can help with diabetes management), iron (a good natural source which can help prevent anaemia) and b-vitamins (the B3 niacin will help with our energy levels and B9 folate which helps promote healthy blood cells and helps reduce the risk of neural birth defects). They can however cause flatulence and bloating. To overcome this issue, start off by soaking them and properly washing them before you cook them. Secondly, start off with small amounts then slowly increase over time.

Haloumi is a delicious cheese which will offer some protein which is essential for muscle, brain and nervous tissue development.

Ingredients

1 cup puy green lentils, washed well
3 cups water
1 stock cube
200 g haloumi, sliced
4 large figs, quartered
couple of handfuls of micro-herbs (substitute for some fresh parsley)
1 lemon, juiced
olive oil
sea salt and pepper

Method

Make sure you lentils are thoroughly washed under a running tap. Place them into a medium saucepan that houses a lid. Add cold water and stock cube and bring to the boil, let them rolling boil for 15 minutes, until soft to eat, then drain with a sieve and leave to cool.

Whilst lentils are cooking, heat a medium frying pan, medium heat, add a splash of olive oil, add haloumi and let them fry either side for about 3 minutes or until golden before flipping. Once golden move to serving plate. Drizzle with half the lemon juice.

Once lentils are cooked and drained, place back in the saucepan, add rest of the lemon juice, a splash of olive oil, pinch of sea salt and pepper and stir well.

Add lentils to haloumi followed by figs and sprinkle over micro herbs or herbs to finish. Add an extra splash of olive oil and a sprinkling of pepper to serve.

Categories
Recipes

Foodie Friday: Greek style stuffed capsicum

OLYMPUS DIGITAL CAMERA

foodie friday logo

Today’s recipe comes from Rosie at By Rosie (formerly The Rosedog Blog)…

“My Greek-style stuffed capsicum is a winning meatless feed. The filling is made from raw whole buckwheat, homemade spicy tomato, chipotle and turmeric sauce topped with a strong Greek feta and baked in the oven. Served with a squeeze of fresh lime.

OLYMPUS DIGITAL CAMERA

Raw capsicums have the highest levels of vitamin C in any fruit or veggie around (sufferers of colds and flu, you need to be eating these raw). Buckwheat (gluten-free) is a brilliant seed which allows slow release energy throughout the day. Perfect for people with diabetes, it will help maintain a steady environment with a slow release of glucose. Turmeric is the God of all spices, known to be anti-inflammatory, anti-microbial, anti-bacterial and anti-fungal.”

Serves 2-4

Ingredients

  • ½ cup whole raw buckwheat
  • 1.5 cups cold water
  • 2 Lg Capsicum
  • 1 Tbsp coconut oil
  • 1 red onion, finely diced
  • 2 Thumbs raw turmeric, finely grated
  • 2 garlic cloved, minced
  • 1 red chilli, finely chopped
  • 2-3 chipotle chillies in abodo sauce (or 3-4 tsp chipotle chilli)
  • 1 tin diced tomatoes
  • Sea salt and pepper
  • ½ bunch coriander leaves, roughly chopped
  • ½ cup Greek feta, crumbled
  • 1 Lime, squeezed (to serve)
  • 2 Tbsp Greek Yoghurt (optional to serve)

Method

  1. Pre-heat oven to 180c. Rinse the buckwheat in a sieve before adding to a medium saucepan with 1.5 cups cold water. Bring to the boil before letting it simmer for about 20-25 minutes (until buckwheat is soft but not mushy).
  2. Whilst the buckwheat is cooking. Pop the whole red capsicums (stalks and all!) on a baking tray and place in the oven for 5-7 minutes.
  3. During this time, grab a large frying pan, add coconut oil, when melted add onions, garlic and turmeric and lightly fry until soft and fragrant.
  4. Add the chillies (fresh and chipotle) and heat for a further 2-4 minutes.
  5. Add tin of tomatoes, 1/2 re-fill the tin with cold water and add to sauce mixture. Bring to a boil, then slowly simmer until sauce has thickened (probably around 10-15 minutes). Add salt and pepper. Season to taste.
  6. Remove capsicums from oven, chop in half and remove stalks and seeds (be careful not to burn hands). Place back on baking tray.
  7. Buckwheat should be cooked by now. Remove any excess water by using a sieve. Rinse quickly in cold water, pop to one side.
  8. If sauce has thickened and all excess water has boiled off, add the buckwheat to the spicy tomato sauce. Stir well before adding half of the coriander leaves.
  9. Evenly distribute stuffing into capsicum. Sprinkle with feta and pop into oven for 20-25 minutes. Serve with final sprinkling of coriander and a wedge of lime squeezed over. Optional couple of dollops of Greek yoghurt to serve.

OLYMPUS DIGITAL CAMERA

SEE ALL RECIPES

Categories
Recipes

Foodie Friday: Smokey Mexican baked beans by The Rosedog Blog

OLYMPUS DIGITAL CAMERA

foodie friday logo

This recipe comes from food stylist & nutritional medicine student Rosie, from The Rosedog Blog.

“Eggs are a great protein and potassium fix which is great for recovery after sport, they fill you up and help repair damaged tissues and cells and to maintain a healthy immune system. Chickpeas are a nutritional powerhouse. Full to the brim of protein, fibre, B-vitamins, iron, potassium and are also low in fat. They can help support healthy digestion, and have slow release energy thanks to their low GI (great for people suffering from diabetes). Cooked tomatoes are high in the phytonutrient lycopene which helps fight heart disease. Overall, a nutritiously balanced brekkie. Get sharing it with your buddies. They’ll love you for it.”

OLYMPUS DIGITAL CAMERA

Ingredients

  • 1 Tbsp coconut oil
  • 1 large white onion, diced
  • 1 red capsicum, diced
  • ½ Tsp turmeric powder
  • ½ Tsp cumin powder
  • 1 Tbsp smoked paprika
  • 3 garlic cloves, finely chopped
  • 1-2 chillis, finely chopped
  • 1 Tin chickpeas, drained and washed
  • 1 tin diced tomatoes
  • ½ tin water
  • 1 Tbsp honey
  • Sea salt & pepper
  • 4 Eggs
  • ¼ cup parmesan
  • ½ cup torn basil leaves (to serve)
  • 1 cup Greek yoghurt (to serve)

Method

  • Preheat oven to 180c. Have an oven proof roasting tray ready to go. Grab a large frying pan, heat coconut oil. Add onions and fry until soft and fragrant. Add red capsicum and let it fry for 5 minutes to soften.
  • Add turmeric, cumin and paprika powder and toss. Before adding chilli and garlic. Let all of the flavours amalgamate for 5 or so minutes.
  • Add chickpeas, tomatoes, water and honey and bring to the boil they let it simmer.
  • Season to taste this with salt and pepper and a little more honey if its too tart.
  • Pour tomato mix into oven proof roasting tin. Make 4 holes for the 4 eggs. Carefully crack each egg into each hole. Finish off with good grating of parmesan and pepper.
  • Pop in the oven for 20-25 minutes.
  • Serve with torn basil leaves on top, cooling Greek yoghurt and some sourdough toast, or guacamole to bulk out the dish.

Serves 2-4

summer-header