Tag: side dishes

Mixed Roasted Beets

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Mixed Roast Beets

Excuse the quality of this picture. I made these at night so it was quite dark but they still look delicious – and they tasted delicious! This is such a simple side dish to make and so nutritious.

Beetroot are great antioxidants and help detox the liver and the blood, they are also high in many vitamins, including folate, so a great vegetable to eat when pregnant.

Ingredients

2 red beets
2 golden beets
2 chioggia beets
Drizzle of olive oil
Handful of thyme
Salt & pepper

Method

Preheat your oven to 180 degrees and prepare an oven tray with baking paper or silver foil.

Peel your beets and slice them thinly. Put them all in a bowl and add the rest of the ingredients and mix until covered.

Place on the baking tray and roast for around half an hour.

Enjoy!

Love,
Lauren

Garlicky Citrus Carrot Salad

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Carrot Salad

A great accompaniment to any meal, or as a meze starter…

Ingredients

3 carrots, grated
Handful sultanas
Half a clove of garlic, crushed
Juice of one orange
Drizzle of olive oil
Himalayan salt & black pepper

Method

Grate your carrots into a bowl, then crush your garlic into it. Add the rest of the ingredients and mix well, then serve.

Enjoy!

Love,
Lauren

Braised Red Cabbage and Apple

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Red cabbage

Sorry, not the best picture, and a quick post because I’m in a rush but I wanted to share this gorgeous, yummy and healthy dish with you so you can use it as a side dish with dinner tonight! Red cabbages are in season and have so many nutrients, give it a go!

Ingredients

Half a red cabbage, cut into smallish pieces, lengthways
1 onion, peeled and chopped
1 apple, peeled and cored
2 tbsp extra virgin olive oil
1 tsp coconut palm sugar (or demerara if you don’t have coconut palm)
4 tbsp red or white wine vinegar, whichever you have available!
Himalayan salt and ground black pepper

Method

Put all your ingredients in a large saucepan, turn the heat on medium and stir it around for a bit until you can feel it’s getting hot, then turn down the heat to low, put on the lid, and let simmer for about an hour, stirring occasionally.

Serve straight away or heat gently in the oven.

Easy!

Love,
Lauren

Garlicky Green Beans

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green beans

You may not think so because of their vibrant green colour, but green beans (or string beans) are very high in carotenoids (what you usually expect from orange or red veggies like carrots and tomatoes.) The expected orange or red is hidden by exceptionally high levels of chlorophyll. Carotenoids help to prevent cancer and are also important for heart health. Chlorophyll has many benefits, one of which is promoting iron levels. Green beans are also rich in silicon, which is important for bone health and the formation of connective tissue.

Health benefits aside, they are one of my favourite vegetables and can be prepared in many different ways. This is one of the quickest (and most delicious!) ways I know to prepare beans. I made this as an accompaniment to my Creamy Porcini Pasta last night.

Ingredients

75ml olive oil

juice of half to a whole lemon

4 big cloves of garlic, finely chopped

Himalayan crystal salt and black pepper to taste

350g green beans

Method

Combine the olive oil, juice of half a lemon and garlic to make a dressing. Blanch the beans in rapidly boiling water for just a few minutes until they turn a vibrant green. Don’t over cook them! They must still have a bit of a bite. Strain the water off the beans and then immediately toss them in the dressing. Season to taste and add more lemon juice if necessary (I like a lot of lemon.) These can be served hot or left to marinate and served at room temperature.

Love,

Raine