Indulged a bit too much this weekend? All your good intentions left you by Saturday evening while dining out? Do you need to up your veggie intake? Then this delicious detox green smoothie is just what you need.
This spicy Moroccan chickpea salad has all the elements that make a salad fabulous. It is filled with crunchy greens, sweet butternut, juicy tomatoes, spicy chickpeas, and a zingy honey mustard salad dressing. I got the inspiration for this salad from one of our chain coffee shops, Mugg and Bean, who serves a similar salad. It is my absolute favorite item on their menu and I order this every time I visit them. This is my version of their Spicy Moroccan chickpea salad, and it is mighty good!
This asparagus pea and lemon pasta is full of zesty, lemony goodness and is filled with simple and earthy ingredients. Top it with parmesan cheese and fresh herbs and serve with a green side salad for a complete meal.
This asparagus pea and lemon pasta will take you less than half an hour to prepare. I let it completely cool down in the refrigerator before serving. That way it is a really refreshing meal on a balmy summer’s evening
Só, after this winter I decided to take the next sixty days to adopt healthier habits, to take my health back one day at a time. This includes exercising most days and starting each day with a breakfast that is rich in micro nutrients. This blueberry and banana smoothie bowl meets the exact criteria. The great thing is that it actually tastes just like blueberry ice-cream. This is like Summer in a bowl. I love to just take my time savouring each spoonful packed with amazing anti-oxidants and cancer-fighting benefits. This smoothie bowl leaves me so satisfied, I don’t need another snack until lunch time. I like to add extra nuts and granola as a topping for extra crunch and texture.
Blueberries contain the following vitamins and minerals:
- Vitamin K1: This vitamin assists with healthy blood clotting and is also beneficial for bone health.
- Vitamin C: Vitamin C is an important anti-oxidant that assists in skin health and immune function.
- Manganese: An important mineral that assists carboydrate metabolism.
Bueberries further contains small amounts of vitamin E and B6, are extremely rich in antioxidants and they contribute to heart health, brain health and blood sugar control.
Takes: Less than 5 minutes to assemble. Serves 1 Very easy.
You will need:
- 1 frozen banana (not too ripe)
- 1 cup frozen blueberries
- 1/4 cup light coconut milk
- A powerful blender
- Fresh fruit, toasted nuts (I used almonds) and/or granola to top your smoothie bowl with.
How to make:
- Place all of the above ingredients in a blender and blend until it reaches an ice-cream-like consistancy.
- Scoop the mixture into a breakfast bowl and top with your choice of fresh fruit, granola and/or toasted nuts.
If you enjoyed this post please let me know by liking it and leaving a comment.
There is nothing ordinary about these golden, roasted potato wedges. Crispy on the outside and fluffy on the inside, it is the perfect companion for burgers, fish, steak or anything your heart desires. Top them with your favorite sauce and eat them while they are hot.
Serves: 4 Takes: 10 min to prepare plus 30-40 min cooking time. Easy
- 5 medium potatoes
- 1 heaped teaspoon salt
- 1 heaped teaspoon smoked paprika
- 1 teaspoon chilli flakes
- 1/4 cup garlic flavored avocado oil
- Pre-heat the oven to 200° C.
- Cut the potatoes into large wedges. No need to peel them.
- Mix the rest of the ingredients in a mixing bowl and toss the potatoes in the oil mixture.
- Place the potatoes on a baking sheet and roast until golden brown and soft for about 40 minutes.
Need a healthy, every-day and easy dinner soup? This creamy, flavoursome soup is packed with nutrients and fibre and not so heavy in calories. Use reduced-fat coconut milk and you need not feel guilty about having an extra portion of this tasty soup. Serve with a helping of your favourite, chunky bread to fill up empty tummies in the cold.
Serves: 4 Cooks in: Less than 45 min. Easy.
1 medium head broccoli cut up into florets
1 medium head cauliflower cut up into florets
1 Tbsp of garlic flavoured avocado oil
1 medium onion chopped
2 carrots chopped
1 stem celery chopped
1 small knob of ginger, peeled and chopped
1 small red chilli deseeded and chopped
1 big hand full coriander leaves
1/2 tsp ground turmeric
1 tsp mild curry powder
1 can reduced fat coconut milk
1 litre chicken stock
salt and pepper
- Heat the oil over medium heat in large pot.
- Add the onion, garlic, celery, carrots, ginger chilli and coriander and sweat on a medium heat for a few minutes.
- Add the turmeric and curry and mix into the onion mixture. Fry for another minute and pour the chicken stock into the pot.
- Cook on a medium heat for another 20 minutes and remove from stove.
- Use a stick blender and blend the soup untill everything is liquified and smooth. Adjust seasoning to taste.
- Serve with chunky bread in pre-warmed soup bowls.
The past few weeks have really thrown some challenges at me and Hubby: a broken car (brand new gear box required), a flooded bedroom from the first season’s rain ( wet mattress and bedding included) and during the past few days, ten dead pet koi-fish (think very nasty bacterial and fungal fish infection), not to mention the mammoth task of changing the pond’s water and dipping individual, on-the-brink-of-death-fish in special medication. Talk about exhausting! So by tonight I was ready to just kick back and relax with something refreshing: Green cucumber gin and tonic.
Now is there any thing more refreshing than relaxing with a Gin and Tonic after a hot South-African day? I mean really, can you just imagine sipping this next to the pool right now, or floating on a lilo?
To make this version even more cucumbery and fresh I grated the cucumber and strained it through a clean dish cloth. To walk the extra green mile for this delicious, fresh, summer cocktail, add some fresh mint and basil leaves.
Remember to use some the best quality Tonic you can afford to make sure that he flavours of your Gin is not masked by too much carbon. My favourite is the Fever Tree range stocked by Woolworths.
- 1/2 a cucumber
- Mint leaves
- Basil leaves
- Ice cold Tonic water
- 1 or 2 tots of your favourite Gin per glass
- Slices of lemon, cucumber and baby cucumbers to garnish
- Place a clean dish cloth over a jug and grate the cucumber over the dish cloth to strain the juice. Once you are done grating twist the dish cloth to get all the juices squeezed out and discard the rest of the cucumber.
- Place some Ice into your glass and pour over the cucumber juice, gin and tonic.
- Add lots of basil and mint leaves.
- Garnish with cucumber slices, baby cucumbers and lemon slices.
If you enjoyed this recipe please leave a comment or a like. I would love to hear from you.
I found some apricots at our Food Lover’s market yesterday and bought two boxes. One of the boxes are reserved for my children’s fibre and vitamin intake, the other I decided to transform into Apricot Jam to capture a bit of Summer for when the season turns again. I added some vanilla just for fun and a little bit of (like one of our local heroines from our local TV soap-drama would say) Je ne sais quoi. I don’t speak French but I have gathered that it must be something good…
I was intimidated for a long time by the thought of bottling and preserving and have had my fair share of overcooked, very sticky preserves until a friend of mine showed me what the exact consistency of preserves should be before bottling (Thank you Mariana!). I have to say I was pleasantly surprised to find out that it is not necessary to cook the fruit for hours without end. Stick to the recommended half an hour and you will end up with a beautiful clear jam with just the right consistency and a pretty sunshiny orange colour. Do a quick test by cooling a small plate in your fridge, drop a teaspoon of the jam on the plate and let it cool for 2-3 minutes. When you push your finger in the preserve it must make little ripples, then it is ready to bottle. (But mostly stick to the time limit of 30 minutes). Oh yes, and do remember to sterilize your jars, you don’t want a jam explosion in your pantry cupboard or even worse end up with food-poisoning in hospital. 🙂
So if you currently have an oversupply of apricots gather your empty bottles and cook some preserve. I filled about ten small jam jars and will be giving some of them out to fiends and family that pass through my house this festive season! So HO-HO-HO!
- 2 kg of apricots
- 2 kg of sugar
- 2 cups of water
- 1 vanilla pod (seeds scraped out)
- 2 t of vanilla extract
- Place apricots, sugar, water, vanilla-seeds, vanilla-pod and the vanilla essence all in a big pot.
- Heat all together gently on a medium heat and stir continuously to dissolve the sugar and bring to a boil. (Brace yourself, as this can be time-consuming)
- Start timing half an hour, the moment the mixture comes to a boil.
- Scoop the foam of the the surface throughout the whole cooking process. Don’t be alarmed if some of the liquid is scooped out as well.
- After the 30 minutes have lapsed, do a ripple test (See above)
- Place the jam into sterilized jars (Google if you are not sure!) seal and turn jars upside down until cool.
Oh yes, and last but not least, I want to say many thanks to Loving Home Made as well as Lovely Buns for nominating me for the Beautiful Blogger- and the Reality Award. If you have not run across their blogs yet, go and have a peek. They are cooking!
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My dearest baby sister is currently dating a very descent guy. So what on earth would this have to do with the not so skinny cook I hear you say. Well naturally one doesn’t want to look like a complete hill billy when being introduced to who might be your new brother-in-law. So I invited the lovely couple over for a Sunday lunch. Although I made all sorts of traditional Sunday foods like roast chicken and potatoes I also included this as a side dish…. I am however quite sure that this would also suffice as a light lunch when served with a green salad.
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The roses are made by shaping sheets of phyllo into roses , don’t worry it is much easier than it looks and will impress your guests endlessly. Phyllo is quite easy to work with as long as it is brought to room temperature beforehand. I used olive oil in a spray bottle between the sheets of phyllo thus creating a more healthy version, lower in fat and calories, than when you use butter. The phyllo was still delish and beautifully brown, and no-one missed the butter.
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This can be prepared a day in advanced, just don’t bake once the phyllo roses has been placed on. Place into your refrigerator and cover loosely with foil to prevent drying out and spoiling. Bake 1/2 an hour before lunch in a pre-heated oven of 180° c.
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So here is how you go about to create this showstopper:
- 1 package of frozen phyllo pastry (defrosted and brought to room temperature)
- 500g butternut cubed
- 2 red onions peeled and shopped roughly
- 1 red pepper seeded and chopped
- 1 yellow pepper seeded and chopped
- 1 small bunch of spinach remove the large stems and chop
- 2 cloves of garlic chopped
- 1/3 cup of pine kernels toasted in a pan for about 2 minutes until brown
- one small roll of goat’s cheese (optional) cut into small chunks
- Vegetable spice of choice (I use Ina Paarman’s Vegetable Spices)
- Salt and Pepper
- Olive oil
- Pre-heat your oven to 220° c
- Place all the veg (excluding the spinach) on a roasting tray and toss together with about 3 Tbsps of olive oil, sprinkle with the vegetable spice, salt and pepper to taste.
- Roast in the pre-heated oven until all veg are soft and caramelized. (About 40 minutes)
- In the mean time heat 2 Tbsps of olive oil in a large frying pan and add the garlic. Add one-third of the spinach and stir while cooking. When the spinach has wilted remove and place aside. Add more spinach and repeat the process until all the spinach has been wilted.
- To assemble the dish place the roasted vegetables in a rectangular oven dish, mix the pine kernels through, add the goat’s cheese and stir through gently. Place the spinach in a layer on top.
- Remove the phyllo sheets from the packaging and place a wet, clean tea towel over the remaining pastry.
- Separate the sheets placing one sheet on a clean working surface. Brush or spray with a thin layer of olive oil. Place onto the baking tray and trim off at the sides to fit snugly into the dish. Repeat with at least 4 layers of phyllo.
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8. To fold a phyllo rose: Take both hands and pull phyllo up in the centre to make a fold.
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9. Twist the phyllo around this fold and form a rose. Place roses on top of the phyllo layer to fit snugly.
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10. Finally, bake at 180° c until the phyllo is crispy and brown. Serve immediately.
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I am happy to report to all my dear readers that I am still on holiday getting well rested and also eating very well. I am also very happy and proud to announce that I have been awarded the Versatile Blogger award by Jennifer who writes a beautiful blog called the Foodery. Thank you very much Jennifer. Yay!!!
Here are the rules of the Versatile Blogger Award:
Thank the award giver(s) and link back to them in your post
– Share 7 things about yourself
– Pass this award along to 15 or 20 bloggers you read and admire
– Contact your chosen bloggers to let them know about the award
Now one of the rules for receiving this award states that you need to share seven things about yourself…. I must admit I am not all that interesting but I will give it my best shot:
- I am a Christian that loves God very much and believes that everything I am and have in my life is through His grace alone.
- I have a kitchen gadget fetish…I can spend hours in the kitchen department of stores, checking out different kitchen tools 🙂
- Besides cooking and blogging I am also a potter-er who loves to create beautiful ceramics.
- I not only love to read cooking books but also devour novels by the stacks
- I have been married to my dear husband for ten years now and not a day goes by without me thinking how lucky I am.
- My favorite meal is definitely a bowl of freshly made pasta, finished by a hot chocolate pudding.
- I love a good glass of red wine
I would also like to nominate the following fellow bloggers for this award:
Heidi who writes a blog called Lightly Crunchy
Heidi and her family lives on a beautiful farm and is really encouraging us to live a simpler life, being more self-efficient by creating a lot of our products that we use every day ourselves. She has a great sense of humor and spoils her readers with beautiful photos of her creations and family.
My second nomination goes to Anastasia, the writer of a blog called While Chasing Kids
This is a photo of her Cherry Galette. Now does this not just look delectable? Do yourself a favor and drop by for her mouth-watering dishes and oh- so- gorgeous photos.
Lastly you have to go and peek in at Shari’s My fancy Pantry
Shari will awe you with all her unique ingredients, recipes and photos, so please visit her beautiful blog.
So dear readers expand your horizons and go and visit these girls…. oh yes, and cook this Wild mushroom Risotto!
When I saw Rachel Allen do a version of this recipe last night on the homechannel I simply knew I had to make this. I was even lucky enough to find fresh wild mushrooms at our local supermarket this morning.
I have to admit that I have never cooked risotto myself before, so this was a first for me. Don’t fear all first- time- risotto- cookers it is really easy! Hubby took a few photos so you will be able to do this all by yourself at home! You will be rewarded with a creamy comforting risotto full of buttery flavor. Absolutely, definitely worth the effort!
You will need:
- 1.5 l of chicken stock
- 200g fresh wild mushrooms sliced
- 1 onion chopped
- 2 Tbsps butter
- 3 Tbsps olive oil
- 1 cup of white wine
- 500g Arborio Rice
- 1/2 cup parmesan cheese
- Salt and pepper freshly ground
Here is how to:
- Bring the stock to a boil
- Heat the butter and oil in a frying pan and sweat the onions with some salt until soft. Add in the mushroom and cook until soft.
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3. Add the risotto rice and stir for one minute. Add the cup of wine .
4. Add the stock, about 200 ml at a time, and stir in allowing the rice to absorb it, continue adding it in like this until all the stock has been stirred in and absorbed. This will take about 40 minutes. If you run out of stock just add a little boiled water until the rice is cooked through.
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5. When the rice has been cooked through it will have a beautiful creamy consistency and it will be soft. Taste after about 35 minutes to make determine whether it has been cooked through. Adjust the taste with salt and pepper to taste. Lastly add the parmesan cheese and stir through.
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6. Remove from heat and enjoy with your favorite glass of wine.
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