Posts Tagged ‘healthy’

Beta-Carotene Boost

Aug
21

How pretty is this blazing orange bouquet of cauliflower? I didn’t think twice before grabbing it and conjuring up ways to devour it! Apparently it is a product of natural mutation from a crop field in Canada and with it’s rich colour, means that it is brimming full with Vitamin A (25% more to be exact, thanks Google).
Go to the full recipe…

A Soup for All Seasons

Jan
7

Aaaaand exhale.

After having three sets of guests over the month of December, all back to back, the need for peace, quiet and marathons of catching up on beloved TV were dire. Along with this came the craving for simple meals – low in fat, calories and portions. I think I’ve had soup for a week straight since the start of the new year, and loved every bowl of it. This recipe in particular was so quick and easy to make, and I just felt good eating it – totally guilt free, (not that that truly ever plays a role in determining what gets shoveled down the gullet).

The soup was emboldened with some of the freshest summer flavors I’ve had combined – Courgettes (or Zucchini’s for my American counterparts), Peas & freshly picked Mint from the garden, drizzled with a squeeze of lemon, a swirl of Bulgarian yoghurt and some bashed pink peppercorns (my new obsession).

Courgette, Pea & Mint Soup

Serves 4 Takes approx. 30 mins

Ingredients

600g Courgettes, sliced into discs 1cm thick
2 cups Peas, frozen
2 Handfuls fresh Mint, torn roughly
4 baby Leeks, finely diced
2 cloves Garlic, minced
1 red Chili, sliced and de-seeded
2 Lemons, juiced
1 tsp Olive oil
300ml boiling water
30ml Nomu Liquid Vegetable Stock
2 tbsp Bulgarian Yoghurt (to serve)
Handful Pink Peppercorns, bashed up (to serve)
Salt

Method

Put a large pot of salted water on to boil. Dice up all the courgettes and pop them into the boiling water to cook for about 5 minutes. Sieve out the courgettes and set them aside to continue steaming in a dish. Add the frozen peas to the same water, and leave them to cook for about 3 minutes. Strain the peas and discard the water.

Chop up the baby leeks, chili, and garlic and add to the same warm pot, with a bit of olive oil and some salt. Cook for about 5 minutes until they all become soft. Remove from the pot and scrape into a blender. Add to this the courgettes, peas and handfuls of mint. Blitz for about 15 seconds. The soup should instantly turn a beautiful bright green. Boil the kettle and mix 300ml of the hot water, with about 30ml of the vegetable stock to make a light brown stock. Add half of this to the blender, and blitz for about 10 seconds. I don’t normally use all the stock I’ve made, I just add it to the blender until I’m happy with the consistency. Squeeze in the lemon juice, blitz again quickly and now taste. Season to your liking. Add a bit of yoghurt into the blender if you want to make the soup more creamy, if you like. Bash up some pink peppercorns, and sprinkle over the surface of the soup once dished up.

Side note – this soup is delicious served cold too, so is a nice idea as a starter. Bon Appetit!

Easy Peasy Lemon Squeezy

Oct
21

I always hover around the fish refrigerator section in the grocery store, paralysed with the indecision of whether or not I should splash out on some fresh salmon, yellowtail kebabs or fresh tuna. It’s always a whack to heft out, and unless you consume that entire fish there and then, (or don’t mind eating the same thing two days in a row), it lands up in the dog’s bowl.

Thus, it was with great zing that I happened upon individually wrapped 50g portions of sustainably sourced Oak Smoked Trout Ribbons this morning in Woolworths. I love having smoked trout for lunch on some fresh health bread with a bit of sour cream, some scattered dill and of course, a lemon thoroughly squeezed to death upon the whole lot.

What normally was a treat – the 100g portion, (having to be gobbled all at once, or in successive days), is now a far more accessible lunch option packaged as 50g, and is excellently priced for the quality of the fish at R19.99. You’d think somebody was paying me to say this, they aren’t – I’m just this delighted.

 

Oak Smoked Trout Ribbons on Health Loaf

Serves 1            Takes approx. 5 mins 

Ingredients

1 x chunky slice of Seeded Health Loaf

1 x 50g pack Oak Smoked Trout Ribbons

2 tsp Sour Cream, room temp

1 x small Lemon, juice

Freshly cracked Black Pepper

Scattering of Dried or Fresh Dill