Tag: easy dinner

Leek & Zucchini Fritters

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I had a bunch of beautiful organic leeks and zucchini so I whipped this up for dinner yesterday. It was quick, easy and healthy! No wheat, gluten, dairy or other nasties, and I even baked them instead of frying. I served them with a big salad of corn, watercress, spring onion and tomatoes, simply dressed with extra virgin olive oil and fresh lime juice. A perfect meal for baby and you!

Ingredients

250g leeks
1 tbsp organic virgin coconut oil
8 cloves garlic, finely chopped
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground turmeric
1 chilli, finely chopped (optional but highly recommended!)
300g zucchini (courgette), grated
a handful of fresh coriander, finely chopped
a handful of fresh parsley, finely chopped
1 tsp himalayan salt
2 eggs
1/4 cup water
2 tbsp ground flax seeds
1 tsp aluminium-free baking powder
1/2 cup almond flour
1/2 cup buckwheat flour

Method

Slice the leeks down the length, leaving the root end intact. Rinse them under running water. I find this the easiest way to get rid of the dirt which is stuck between the layers of the leek. Dry them and then slice finely.

Fry the leeks in the coconut oil until they start to caramelise. Add the garlic and spices and fry for a few more minutes. Stir in the grated zucchini and cook for a couple of minutes. Remove from the heat and add the herbs and salt. Set aside to cool.

Preheat the oven to 180 C.
Whisk together the eggs and water. Stir into the leek and zucchini mixture. Add the remaining ingredients. On a roasting tray lined with baking paper or silicon mats, spread a heaped tablespoon of the batter into a neat circle. Repeat until all the batter is used up. Bake for 25 minutes until golden and cooked through.

Health & happiness!

Love,
Lauren & Raine

Tri-colour Roasted Pepper Salad

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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

Cauliflower & Tahini Soup

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Cauliflower & Tahina Soup

I love cauliflower, especially as a purée, because of the beautiful smooth texture it blends into. This soup makes use of that, and the addition of tahini makes it even creamier!

Cauliflower contains sulforaphane, which has been shown to kill cancer stem cells, thereby slowing tumor growth. Researchers believe that eliminating cancer stem cells may be the answer to fighting cancer. It is also packed full of anti-oxidants and phytonutrients, is good for your heart and your brain, and has anti-inflammatory properties.

Sesame seeds (the main ingredient of tahini) are high in calcium, magnesium, phosphorus and iron. Need any more reasons to make this soup tonight? It’s simple to make and takes no time at all!

Ingredients (serves 4)

3 tbsp extra virgin olive oil
2 large onions, sliced
6 big cloves of garlic
1 tsp cumin seeds
1 whole star anise
a head of cauliflower (about 500g) cut into florets
one potato (about 200g) peeled and cut up
1 litre water
1 tbsp organic vegetable stock paste or powder
3 bay leaves
the juice of half a lemon
1/2 tsp himalayan salt
1/8 tsp white pepper
1/3 cup organic tahini
pomegranate concentrate (optional)

Method

Fry the onion in the olive oil until it caramelizes. The more colour you get on the onions, the more flavour you’ll be putting into the soup. You want them to look something like this:

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The trick is to keep it on a medium heat and stir every now and then. If you feel that they may start to burn, add a few drops of water and continue. You could brown them even more than I’ve done here, I was just in a rush to make supper!

Add the garlic, cumin and star anise. Fry for a few more minutes. Add the cauliflower, potato, water, stock and bay leaves. Simmer until the cauliflower and potato are tender. The smaller (and more evenly-sized) your pieces of cauliflower and potato, the faster they will cook.

Remove the bay leaves and star anise, then pour everything into your blender. Add the rest of the ingredients and blend until completely, 100% smooth. The measurements I’ve given for lemon, salt and pepper are just a guideline – use your taste!

I’ve served it with a drizzle of pomegranate concentrate – the sweet tartness balances the soup beautifully.

Health & happiness!

Love,
Raine

Roasted Butternut Squash with Garlicky Spinach

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When you first go vegetarian or vegan, it can be a bit stressful, especially if you are short of time. That’s because we’re so used to being able to ‘stick a steak under the grill’ or ‘put a chicken in the oven’ or ‘grill a chicken breast’ and so on and so forth. I got stressed about it myself when I first went fully veggie this time last year, which is why I try to come up with EASY vegetarian meals. I still have to cook meat for my husband, so it would be a hell of a lot of work if I was making highly intricate meals for me along with his meals. What I try to do is either a variation of whatever he’s having, or something simple, especially during the week when it’s all rush rush rush. But on nights like last night, he is more than happy to be part of vegetarian night because the food is so good!

I love butternut squash, I probably cook it in some variation at least once a week (by the way, speaking of butternut squash, you must try Raine’s Butternut Gnocchi!) Butternuts are high in fibre, low in calories and high in Vitamin B Complex which I need lots of for my nerve problems caused by long-term arthritis. They are also high in polyphenols (like acai berries and blueberries) which are great anti-oxidants. An all round brilliant vegetable!

Ingredients

1 butternut squash (half per person)
1 small bag of spinach
2 cloves garlic, crushed
2 tsp extra virgin olive oil
Himalayan salt

Method

Preheat your oven to 180. Cut the ends off the butternut and cut it in half, lengthways. Place it on a baking tray and bake for about an hour.

Take it out the oven after an hour and remove the seeds with a spoon – they should come out really easily now – and throw them away. Drizzle a little olive oil and salt over it and put back in the oven for half an hour.

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Meantime, cook the spinach by heating 1 tsp of the oil in a saucepan. Once it’s hot, add the garlic and cook for 30 seconds, then add the spinach, in small batches, along with some salt. It wilts to nearly nothing so a whole bag will end up just about filling the holes of the butternut. It shouldn’t take more than five minutes (should be less) for the spinach to be ready. Leave to the side, remove the butternut halves from the oven and fill the holes with the spinach. Serve on its own or with any accompaniments you choose. I served it with my vegan falafel, homemade tahini and some avocado.

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Peace and Love!
Lauren

Mung Bean Sprout & Corn Salad, with Asian Dressing

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mung bean sprout & corn salad

On Wednesday evenings I do an ashtanga yoga class, so I need to have a lunch with enough protein and carbs to keep me going, but still light enough not to weigh me down. This delicious salad delivers exactly that!
Protein from the mung bean sprouts, seeds and nuts; healthy carbs from the corn and brown rice; and the dressing has a beautiful nutty flavour from the sesame oil.

Ingredients

2 cups organic baby salad leaves and/or herbs
2 handfuls mung bean sprouts
1 cob of corn, boiled in water and kernels cut off the cob
1/2 cup cooked brown basmati
small handful fresh coriander, chopped
2 Israeli or “mini” cucumbers, sliced
10 cherry tomatoes, cut in half
1 tbsp raw pumpkin seeds
1 tbsp raw sunflower seeds
1 tbsp raw sesame seeds
handful raw cashew nuts

Method

Toss all the ingredients together with my Asian Dressing

Love,
Raine

Swede and Courgette Soup

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swede courgette soupYou’ll find with most of my soups they literally consist of whatever vegetables I have lying around – I don’t plan them. It was freezing on Sunday and we really fancied soup so I looked in my fridge and I had two courgettes, and I looked in the pantry and there was a swede. So here you have it, a nutritious, delicious, warming soup for winter 🙂

Ingredients

1 large swede, peeled and chopped
2 courgettes, sliced
1 onion
1 cup water
1 cup almond milk
1 tsp cumin
Salt and pepper to taste
Half tsp coconut oil

Method

Heat the oil in a large saucepan, then add the onion and cook until transparent, just over a minute. Then add the courgettes and swede and coat in the oil.

Add water and almond milk, bring to the boil then reduce the heat to a simmer. Add the cumin, salt and pepper, give it a good stir and put on the lid.

Leave for an hour until vegetables are really soft. Once ready, use a handheld blender to blend in saucepan (if you don’t have one, transfer to a food processor). Blend until smooth then taste. Add more salt, pepper or cumin if needed.

Serve immediately or keep it in a container in the fridge (once cooled) for up to four days and heat just as much as you need each time. You can top it with chopped chives and some sumac like I did if you like.

Love,
Lauren

 

Anti-Inflammatory Parsnip & Turmeric Soup

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parsnip turmeric

As you may well know about me already, the disease I had was rheumatoid arthritis. The pain was unbearable but the swelling, the fluid, inside the joints was the worst thing – it was so uncomfortable. I used to explain that it felt like jelly in between the joints as they moved – eugh! I never want that feeling back so I make sure I eat a lot of anti-inflammatory foods, turmeric being one of the top ingredients. My husband loves soups and they are so easy to make and such a great thing to have in the fridge during the winter. I usually try and make one a week and then I know I have lunch for a good few days. This week I had some parsnips left that were going to go bad if I didn’t use them soon so I decided to make a gorgeous winter-warmer anti-inflammatory soup.

Ingredients

5 parsnips, peeled and chopped
2 potatoes, peeled and chopped
1 onion, chopped
Half tsp coconut oil
3 tbsp turmeric
1 cup boiling water
1 cup almond or coconut milk
Salt and pepper to taste

Method

Start by heating the coconut oil in a large saucepan. Once it’s hot, add the onion and leave for around a minute, stirring occasionally, until it becomes transparent. Then add the potatoes and parsnips and coat them with the oil.

Once coated, add the water and coconut or almond milk. Give it a good stir, then add the turmeric and salt and pepper to taste. If you don’t like it too thick, you can add more water or almond milk and you can adjust the amount of turmeric you use depending on your preference.

Turn down heat, put on the lid and leave to simmer for around an hour. Once all the vegetables are super soft, take off the heat and either transfer to a blender or use a handheld blender – my preference – and blend until smooth. Taste it now and see if you need to add salt or pepper. Serve straight away or keep it in the fridge (once cool) and reheat just as much as you need each time.

Enjoy!

Love,
Lauren

Roasted Aubergine with Tahini

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aubergine

Another one of my staples growing up was the aubergine. Honestly, my mum can do about 150 things with an aubergine! But I just wanted a simple dinner tonight, so I simply roasted it. Aubergines are rich in antioxidants, specifically nasunin which is found in the skin. Nasunin is what gives it its deep purple colour. As well as being a great antioxidant, it also protects the lipids (or fats) in brain cell membranes so if you’re feeling a little forgetful, get some aubergine down you! This one is totally vegan. We have another one on here using Greek yoghurt, check it out: Roasted Aubergine with Greek Yoghurt

Ingredients

1 aubergine (per person)
2 tsp extra virgin olive oil
2 cloves garlic, crushed
Himalayan salt and black pepper

For the tahini:
4 tbsp tahini paste
2 tbsp water
1 tbsp lemon juice
Pinch Himalayan salt
Pinch garlic salt
1 tsp paprika

Method

Preheat your oven to 180. Wash the aubergine and pat dry with a towel. Slice the aubergine lengthways down the middle. Next, take your knife and make deep criss cross incisions.

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Brush the olive oil over the whole aubergine, both sides, then face them upwards on a baking tray and spread one crushed garlic clove on one half, and one on the other, then add salt and pepper.

Bake for twenty minutes, then turn them over and bake for another twenty minutes. Turn over once more and bake for a further ten minutes. You want to make sure the inside is really soft.

While it’s baking, make the tahini by simply putting all the ingredients (except the paprika) in a bowl and mixing really well. If it’s too thick, add some more water. If it’s too strong, add some more lemon juice.

Once the aubergine halves are ready, remove from the oven, place on a plate and spoon the tahini on top and sprinkle with paprika. Simples!

Enjoy!

Love,
Lauren

Roasted Aubergine with Greek Yoghurt and Chives

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aubergine (2)

Another one of my staples growing up was the aubergine. Honestly, my mum can do about 150 things with an aubergine! But I just wanted a simple dinner tonight, so I simply roasted it. Aubergines are rich in antioxidants, specifically nasunin which is found in the skin. Nasunin is what gives it its deep purple colour. As well as being a great antioxidant, it also protects the lipids (or fats) in brain cell membranes so if you’re feeling a little forgetful, get some aubergine down you! This has Greek Yoghurt so it is vegetarian but not vegan. For a vegan aubergine recipe, try our Roasted Aubergine with Tahini

Ingredients

1 aubergine (per person)
2 tsp extra virgin olive oil
2 cloves garlic, crushed
Himalayan salt and black pepper
Greek yoghurt
2 tbsp chives, chopped

Method

Preheat your oven to 180. Wash the aubergine and pat dry with a towel. Slice the aubergine lengthways down the middle. Next, take your knife and make deep criss cross incisions.

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Brush the olive oil over the whole aubergine, both sides, then face them upwards on a baking tray and spread one crushed garlic clove on one half, and one on the other, then add salt and pepper.

Bake for twenty minutes, then turn them over and bake for another twenty minutes. Turn over once more and bake for a further ten minutes. You want to make sure the inside is really soft.

Once ready, add a dollop of Greek yoghurt on each half and sprinkle with chives.

Enjoy!

Love,
Lauren

Creamy Porcini Pasta with Crispy Sage

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Who doesn’t love a good creamy pasta? You may think that when you switch to a healthy lifestyle it’s something you’ll have to give up permanently. But I’ve got good news… you CAN enjoy a delicious and satisfying bowl of pasta, and know that you’ve nourished your body with the good stuff!

Mushrooms have many medicinal properties and make a great substitute for meat.

This recipe is dairy-free, wheat- and gluten-free and vegan. I use raw cashew nuts to make my “cream” for this sauce and nutritional yeast adds a cheesy flavour. You could use any gluten and wheat-free pasta, such as buckwheat, brown rice or amaranth pasta.

Ingredients

2/3 cup of raw cashews

1 1/4 cup of water

2 tbsp nutritional yeast

1 tsp Himalayan crystal salt

a handful of fresh sage

250g quinoa pasta

Organic and virgin coconut oil or extra virgin olive oil for frying

250g porcini mushrooms

120g shiitake mushrooms

3 big cloves of garlic, finely chopped

truffle oil and fresh lemon to finish

Method

Place the cashews, water, nutritional yeast and salt in a blender and blend until completely smooth.

Cook the pasta according to package instructions.

Slice the mushrooms and saute them in coconut or olive oil. Once they start to brown nicely, add the garlic and continue to fry for a few minutes. 

In a separate pan, fry the sage in some oil for a few minutes until it turns crispy.

Season the sauce to taste with black pepper and salt if necessary. Toss the pasta and sauce together and serve topped with a few crispy sage leaves. Finish with a drizzle of truffle oil and a squeeze of lemon if desired.

Enjoy!

Love,

Raine