Mixed Roasted Beets

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

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

Chocolate Kale Chips

IMG_0162

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

Butternut Squash & Ginger Soup

Butternut Ginger Soup

Another warming soup for another cold London day. You can probably tell by all my recipes how much I love butternut squash! Butternut squash have a lower glycemic index than potatoes and are high in fibre so great for the metabolism. They’re packed with Vitamin A and potassium, are low in calories (low GI) 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! I added ginger, firstly because I like to take advantage of the detox affects of ginger but also because it gives it a great kick. The two flavours really go nicely together – my mum taught me that! I of course added turmeric, as I do to everything that is yellow, for some anti-inflammatory action.

Ingredients

1 butternut squash
1 large sweet potato
1 onion
1 cup vegetable stock
1 cup almond or coconut milk
1 tsp freshly shaved ginger
1 tsp turmeric
Salt & pepper to taste
Half tsp coconut oil
Handful of pine nuts (optional)

Method

Peel and chop your vegetables. When that’s done, heat the oil in a large saucepan and when hot, add the onion and cook for one minute. Then add the butternut and sweet potato and coat in the oil, 30 seconds should be enough.

Add the stock and almond milk, along with the rest of the ingredients and keep at a high temperature until it starts bubbling then turn down to low, put on the lid and let it simmer for an hour.

Once all veggies are soft, use a handheld blender to blend (or put it in a food processor if you don’t have a handheld) and blend until smooth. Add salt & pepper to taste. Decorate with pine nuts, a great accompaniment for this soup!

Enjoy!
Love,
Lauren