Butternut & Sage Pasta

Butternut & Sage Pasta

This is a quick and easy family dinner – I literally only had 35 minutes to get food on the table, and that included writing the recipe and taking a photo!

I am in love with sage… it’s such a versatile herb and the tangy, lemony flavour really comes out with roasting. It pairs beautifully with butternut, which is high in beta-carotene and vitamin C.

Ingredients (serves 4)

850g butternut (weighed without the skin or seeds)
1/4 cup extra virgin olive oil, plus some extra
1 tsp himalayan salt
15 cloves of garlic, cut into quarters
big handful of fresh sage
250g gluten-free organic pasta (I used amaranth, but you could use buckwheat or quinoa)
1/2 lemon
2 heaped tbsp raw pumpkin seeds

Method

Cut the butternut into cubes. On a roasting tray, toss together the butternut, olive oil, salt, garlic and sage. Roast at 200 C for about 30 minutes, until tender.

Cook the pasta according to packet instructions.

Toss the butternut and pumpkin seeds through the cooked pasta. Add some more olive oil if it looks too dry. Season to taste with lemon juice, himalayan salt and freshly ground black pepper. That’s it!

Health & happiness 🙂

Love,
Raine

Tri-colour Roasted Pepper Salad

roast pepper salad

My mom used to make something similar to this when I was growing up and it was one of my favourite salads. Roasting the peppers and then removing the skin gives them a lovely silky texture. This makes a great accompaniment to a big family Sunday lunch, or is filling enough as a meal on its own.

Ingredients (enough for a table salad, or serves 2 as a meal)

2 red bell peppers
2 yellow bell peppers
1 green bell pepper
1 tin organic chickpeas, rinsed well
about 20 olives (I used Blue Sky Organics chilli-stuffed olives for an extra kick, available at Organic Emporium)
2 tbsp of the liquid from the olives
2 tbsp capers
4 large cloves of garlic, minced
a small handful of fresh basil, torn
2 tbsp extra virgin olive oil
1/2 tsp himalayan salt
juice of 1/2 a lemon (about 2 tbsp)
freshly ground black pepper to taste

Method

Preheat the grill in your oven and then place the peppers about 10 – 15cm under the grill. Allow the skin to bubble and blacken (takes about 10 minutes) and then turn them to do the next side. Continue until the all the peppers have been blackened on all sides. If the skin has not at least bubbled and browned you will not be able to remove it. It needs to look like this:

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Place the cooked peppers in a glass bowl and cover tightly with clingfilm. Leave them to sweat (which separates the skin from the flesh) and cool down enough for you to work with them. Once cooled, peel all the skin off. You just want to remove the very thin outer layer, not any of the flesh.

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Remove the seeds and stem and cut the peppers into strips about 5 cm wide. Cut the olives in half. Combine all the ingredients and taste for seasoning. You can either eat immediately, or leave to marinate for a few hours. Best served at room temperature, not cold from the fridge, so I would suggest taking it out of the fridge at least 30 minutes prior to serving. I ate this as an easy dinner with some gluten-free flat bread. I’m still working on the recipe but will share it as soon as I’m happy with it 😉

Health & happiness!

Love,
Raine

Chocolate Kale Chips

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Technically I cannot take credit for these delicious little miracles… it was my son’s idea! The last time I made a batch of Kale Chips I added a bit of cayenne. He was not very impressed and asked why I put fire in them 🙂 So I asked him what flavour he would like next time and he said chocolate! At first I laughed, and then I started thinking it might actually work. The end result surprised even me… they are so moreish, and you just happen to be eating greens!

Ingredients

150 – 200g kale, weighed after removing the tough centre stem (I’ve used curly kale but you can use any variety)
90g natural peanut butter (I like Jozi’s Nut Butters which you can buy at The Organic Emporium)
2 tbsp organic maple syrup
1/2 tsp organic stevia leaf powder (or double up on the maple syrup)
60ml raw cacao powder
1/4 tsp himalayan salt
60ml water

Method

After removing the tough centre stem, tear the kale into pieces about 5cm square.

Combine the rest of the ingredients with a whisk and pour over the kale. Use your hands and “massage” the chocolate sauce into the kale, making sure to cover each piece with that chocolatey goodness.

Spread the leaves out on dehydrator sheets, and dehydrate at 45 C overnight.
Alternatively, spread out on a large baking tray (you might need 2) lined with baking paper. Set your oven to 100 C and prop the door open with a wooden spoon. This allows moisture to escape so that you’re drying the kale, rather than just baking it. They’re ready when they are completely dry with a light, crispy texture. Done in the oven these won’t be raw, but still healthy and delicious!

Store in an airtight container and consume within 2 weeks. If you have high humidity you should use them faster, before they go limp. These are so good though, I’m willing to bet that they won’t last very long! 😉

Health & happiness!

Love,
Raine

Raw Kale Chips

Kale Chips

This might not sound so appealing but trust me, they’re delicious! Even my 3 year old son loves them 🙂 Things like this always excite me – you get to eat something salty and delicious, and yet you’re getting in all the wonderful nutrients of kale.

Kale is among the most nutrient dense foods of the world. It is loaded with powerful anti-oxidants, is a good source of vitamins A, C and K and beta-carotene, lowers cholesterol and fights cancer. All this for very few calories, so it can help you to lose weight too!

I make my kale chips in a dehydrator, but you can still make them if you don’t have one. Simply lay them out on a baking tray lined with baking paper and put your oven on 100 C. Prop the door of the oven open with a wooden spoon. This allows moisture to escape, so that you’re drying the chips rather than just baking them. They won’t be raw, but it’s still a far cry from high-saturated fat, high-salt, processed potato chips.

Stay tuned for my Chocolate Kale Chips!

Ingredients

150 – 200g kale, weighed once you have removed the tough centre stem
70g raw nut butter (almond, cashew or macadamia – whatever your preference)
45ml freshly squeezed lemon juice
45ml water
1/2 tsp himalayan salt
1 tbsp nutritional yeast
1/4 – 1/2 tsp cayenne (optional)

Method

After removing the tough stem, tear the leaves into pieces about 5cm square and place in a large mixing bowl. In this photo I have used dinosaur kale (cavalo nero) but you can use any variety.

Use a whisk to combine the rest of the ingredients and pour over the kale. I find it easiest to use my hands and “massage” the dressing into the leaves, making sure that each leaf is well coated.

kale chips 2

Spread the leaves out on your dehydrator sheets, making sure that none of them are clumped together, as these will dry into chewy lumps, not individual crispy pieces. Dehydrate on 45 C overnight. Store in an airtight container and consume within 2 weeks. If you have high humidity you may need to eat them faster before they become limp!

kale chips 3

Health & happiness!

Love,
Raine