The Kohlrabi is a but like an alien turnip. It sat in the fridge looking at me, asking to be made into something exciting and sexy so this is what I came up with:
1 kohlrabi, peeled and julienned on a mandolins or in a food processor.
2 large onions finely chopped
2-3 hand fulls of cashew nuts (raw or roasted).
Garlic
soy sauce or fish sauce
chili or Thai spices or Thai curry paste - to taste
Honey, agarve or other sugar substitute. 1 tsp
Juice of a lime or lemon.
Splash of sesame oil (optional)
Method:
Peel, shred Kohlrabi.
Put in fine sieve or between sheets of kitchen paper and drain away excess water.
Place in a bowl.
In a frying pan, heat 1 tsp oil or wipe with oiled kitchen paper.
Place in high heat and add onions and fry stirring until caramelised and crispy.
Mix onions with kohlrabi.
Put cashews in frying pan to lightly roast on a low heat.
Put all dressing ingredients in blender or vita mix add cashews and blend but do not over process. You want little pieces of smashed up nuts in the dressing.
Mix in the dresssing thoroughly.
Leave to sit for a while as this is best at room temperature and once the kohlrabi has absorbed some if the flavours.
Richard liked this as he thought it was like a veggie Thai noodle salad.
You can add more chilli or garlic etc to taste.
Sunday, 30 May 2010
Saturday, 29 May 2010
Liquid Fire - Hot stuff!
This is one of my base ingredients. I love hot sauce.
So, get a lot of scotch bonnet peppers.
Wash, place in a saucepan (with a tight fitting lid).
1 cups of water.
1 tablespoon of sugar or agarve/sugar replacement.
1/2 bottle of White wine or cider vinegar.
1 head of garlic.
Put all ingredients on the pan. Bring to boil put in a 180c oven for an hour.
Allow to cool.
Blitz in food processor or vita mix.
Strain, thin with more vinegar till it's a suace that will pour.
Bottle when cold.
Will keep for 3 months in fridge.
Beware your eyes may sting as this is very, very pungent.
Use sparingly.
So, get a lot of scotch bonnet peppers.
Wash, place in a saucepan (with a tight fitting lid).
1 cups of water.
1 tablespoon of sugar or agarve/sugar replacement.
1/2 bottle of White wine or cider vinegar.
1 head of garlic.
Put all ingredients on the pan. Bring to boil put in a 180c oven for an hour.
Allow to cool.
Blitz in food processor or vita mix.
Strain, thin with more vinegar till it's a suace that will pour.
Bottle when cold.
Will keep for 3 months in fridge.
Beware your eyes may sting as this is very, very pungent.
Use sparingly.
Tuesday, 25 May 2010
Mushroom & Bulgur Wheat Loaf (No, i haven't used up all that Bulgur Wheat i cooked)
I tend to cook at the weekend for the week, so as i had cooked a whole packet of Bulgur Wheat, i had to use it up.
I also had got a bag full of white mushrooms from the lovely little veg man on the high street. (He tends to have whatever is cheap this week at the market and sells stuff in bowls for £1). This week he gave me an extra cucumber, so i think i am in there! It's a sign, huh?
Ingredients:
1 large onion (white or red, finely chopped)
A lot of mushrooms (probably 12 oz - but who is counting), finely chopped up
2-3 cups of cooked bulgur wheat
1 Tin of chickpeas/garbanzo beans (drained) or any soft beans
Some herbs - I used tarragon
2 cloves of garlic
4-5 fresh tomatoes
3/4 cup of rolled oats or oatmeal (you could use breadcrumbs)
Method -
Steam Saute the onions and mushrooms - Heat a large pan to a high heat having drizzled or wiped it with kitchen roll with some oil on it. Add the onions and mushrooms, plus the chopped herbs or dried if using and add 2 tbl spoons of water - just to create some steam, saute until soft, evaporating the water).
Mix 1/3rd sauteed veggies with the tomatoes, 2 tbl spoons of bulgur wheat and the tin of beans in the vita mix (or blender/food processor) until smooth. Mix with the rest of the ingredients.
Place in an oiled loaf tin.
Bake in the oven (180c) for 1 hour and 15 minutes.
Allow to cool, turn out, slice and serve.
Ideally serve hot with a salsa, or tomato sauce and a salad.
Now, i only have a little bulgur wheat to go! I should learn to not cook a whole pack at a time.
PS - the above recipe could be done with Quinoa too.
I also had got a bag full of white mushrooms from the lovely little veg man on the high street. (He tends to have whatever is cheap this week at the market and sells stuff in bowls for £1). This week he gave me an extra cucumber, so i think i am in there! It's a sign, huh?
Ingredients:
1 large onion (white or red, finely chopped)
A lot of mushrooms (probably 12 oz - but who is counting), finely chopped up
2-3 cups of cooked bulgur wheat
1 Tin of chickpeas/garbanzo beans (drained) or any soft beans
Some herbs - I used tarragon
2 cloves of garlic
4-5 fresh tomatoes
3/4 cup of rolled oats or oatmeal (you could use breadcrumbs)
Method -
Steam Saute the onions and mushrooms - Heat a large pan to a high heat having drizzled or wiped it with kitchen roll with some oil on it. Add the onions and mushrooms, plus the chopped herbs or dried if using and add 2 tbl spoons of water - just to create some steam, saute until soft, evaporating the water).
Mix 1/3rd sauteed veggies with the tomatoes, 2 tbl spoons of bulgur wheat and the tin of beans in the vita mix (or blender/food processor) until smooth. Mix with the rest of the ingredients.
Place in an oiled loaf tin.
Bake in the oven (180c) for 1 hour and 15 minutes.
Allow to cool, turn out, slice and serve.
Ideally serve hot with a salsa, or tomato sauce and a salad.
Now, i only have a little bulgur wheat to go! I should learn to not cook a whole pack at a time.
PS - the above recipe could be done with Quinoa too.
Another Kale Idea - Kale & Bulgur Wheat Greek Salad? Oh yes!
I still had a bag of kale left in the fridge, and was looking at lots of ideas as to what do do with it, including putting it in the bin, but I'd have been told off.
So i had to come up with something.
Kale needs strong flavours, or needs to be heated to temper its flavour. So what to do?
I wanted the to maximise the health benefits so did not want to cook it.
So i was inspired by the idea of a Kale Greek Salad. I admit that this was not an original idea of mine, but i made the recipe my own with my variation.
Ingredients:
1 bag of kale (washed and removed from hard stalks), Chopped
1 Jar of Olives (i used almond stuffed ones for a crunch)
1 Chopped med Red Onion
1 Pack of Feta Cheese (you can omit this if vegan), chopped into small cubes
Red & Green Peppers chopped up
1/2 Cucumber, washed skin on, cubed(i think i forgot mine, but if you use it, remove the seeds if you want to serve it later, as that stops the water leaching out and making the salad all yukky)
Optional - 2-3 cups of of cooked Bulgur Wheat (cover dry bulgur wheat with water or stock and simmer for 20 mins until water has been absorbed and grains can be fluffed up). (I just had some to use up and it bulked out the salad).
Dressing:
2 tbl spoons of Vinegar (I used Citron vinegar but you can use any white wine or cider vinegar, but you want something that will wilt the kale a little)
A few sundried tomatoes (I used about 6)
Black pepper & salt (or Braggs Aminos)
2 teaspoons of dried oregano
1-2 cloves of garlic (i wanted it garlicky)
2 tbl spoons of water
6 tbl spoons of olive oil or the oil from the jar of sundried tomatoes. (i think i used a little of the sundried tomato oil and 1/2 an avocado instead, but only because i am trying to reduce my oil consumption and 1 tsp of Olive Oil is 100 calories. (I always thought it was "good for you", but Olive Oil has the same calorie count as any oil, its just a better type of fat, ho-hum).
Method - Mix salad ingredients; whizz up dressing (in a vita mix or blender) and toss salad in dressing. I found that it tasted nicer when left for a while as the kale softens.
I just thought of a Greek joke - it made me smile, but writing it down, i don't think it'll work, or anyway i'll not quite get it right, but here goes:
Question - What does a Greek Urn?
Answer - Not a lot!
Yup - It's just not funny, but the salad is tasty.
To make up for the awful joke, here is a handy factoid:
Bulgur is more nutritious than white rice and couscous because it contains more fiber and more vitamins and minerals and has a lower glycemic index than white rice or couscous.
So i had to come up with something.
Kale needs strong flavours, or needs to be heated to temper its flavour. So what to do?
I wanted the to maximise the health benefits so did not want to cook it.
So i was inspired by the idea of a Kale Greek Salad. I admit that this was not an original idea of mine, but i made the recipe my own with my variation.
Ingredients:
1 bag of kale (washed and removed from hard stalks), Chopped
1 Jar of Olives (i used almond stuffed ones for a crunch)
1 Chopped med Red Onion
1 Pack of Feta Cheese (you can omit this if vegan), chopped into small cubes
Red & Green Peppers chopped up
1/2 Cucumber, washed skin on, cubed(i think i forgot mine, but if you use it, remove the seeds if you want to serve it later, as that stops the water leaching out and making the salad all yukky)
Optional - 2-3 cups of of cooked Bulgur Wheat (cover dry bulgur wheat with water or stock and simmer for 20 mins until water has been absorbed and grains can be fluffed up). (I just had some to use up and it bulked out the salad).
Dressing:
2 tbl spoons of Vinegar (I used Citron vinegar but you can use any white wine or cider vinegar, but you want something that will wilt the kale a little)
A few sundried tomatoes (I used about 6)
Black pepper & salt (or Braggs Aminos)
2 teaspoons of dried oregano
1-2 cloves of garlic (i wanted it garlicky)
2 tbl spoons of water
6 tbl spoons of olive oil or the oil from the jar of sundried tomatoes. (i think i used a little of the sundried tomato oil and 1/2 an avocado instead, but only because i am trying to reduce my oil consumption and 1 tsp of Olive Oil is 100 calories. (I always thought it was "good for you", but Olive Oil has the same calorie count as any oil, its just a better type of fat, ho-hum).
Method - Mix salad ingredients; whizz up dressing (in a vita mix or blender) and toss salad in dressing. I found that it tasted nicer when left for a while as the kale softens.
I just thought of a Greek joke - it made me smile, but writing it down, i don't think it'll work, or anyway i'll not quite get it right, but here goes:
Question - What does a Greek Urn?
Answer - Not a lot!
Yup - It's just not funny, but the salad is tasty.
To make up for the awful joke, here is a handy factoid:
Bulgur is more nutritious than white rice and couscous because it contains more fiber and more vitamins and minerals and has a lower glycemic index than white rice or couscous.
Good Healthy Cheap Indian Food in London
Eating healthily is not so hard at home, but when dining out, it is fraught with pitfalls. On Saturday night in the West End, where do we go for a cheap, healthy supper with a friend?
Then we remembered the Ragam, a South Indian restaurant in Cleveland Street (North of Oxford Street - Walk towards the BT Tower).
If you google it you will find a myriad of reviews, almost all praising this place and its good food, reasonable prices and polite service.
We shared a number of dishes, starters, breads, South Indian specialities and some drinks and we barely spent £40 for 3 of us.
What makdes me smile is that this is now a favourite for some of the friends that we have taken there and they are now taking their friends.
Enjoy!
Then we remembered the Ragam, a South Indian restaurant in Cleveland Street (North of Oxford Street - Walk towards the BT Tower).
If you google it you will find a myriad of reviews, almost all praising this place and its good food, reasonable prices and polite service.
We shared a number of dishes, starters, breads, South Indian specialities and some drinks and we barely spent £40 for 3 of us.
What makdes me smile is that this is now a favourite for some of the friends that we have taken there and they are now taking their friends.
Enjoy!
Saturday, 22 May 2010
Raw Broccoli Salad
Broccoli is so, so good for you. Anti-cancerous and all that stuff. What i really hate is the soggy over cooked stuff. I like it raw and crunchy.
I'd done stuffed Aubergines with the faux mince and needed a nice salad/side dish and this is what i came up with....
Ingredients:
1/2 large head of broccoli
Big bunch of watercress
Box of cress
1 Red pepper chopped
Dressing:
2 x peeled oranges
Fig vinegar
Chopped Garlic
a teaspoon of dijon mustard
3 stoned dates
Method -
Mix salad ingredients and blend dressing and toss.
I'd done stuffed Aubergines with the faux mince and needed a nice salad/side dish and this is what i came up with....
Ingredients:
1/2 large head of broccoli
Big bunch of watercress
Box of cress
1 Red pepper chopped
Dressing:
2 x peeled oranges
Fig vinegar
Chopped Garlic
a teaspoon of dijon mustard
3 stoned dates
Method -
Mix salad ingredients and blend dressing and toss.
Friday, 21 May 2010
Faux Mince
As a kid, i was bought up on good old english fare. My Mum was not a fancy cook but she could "do 101 things with mince". You name it, she'd have a recipe that involved mince.
I have finally found a way to make a veggie/vegan faux mince, which i really like and use to make all the recipes of my childhood, like cottage pie, savory mince, savory mince with dumplings, stuffed aubergines, stuffed peppers, any other stuffable veg, a very english mousaka etc.,
Its very easy too, healthier and even cheaper than "proper" mince! (Sorry, Mum).
There are two ways of cooking this and both are described below:
Method 1 - Panic Version - The "i've got nothing planned for dinner tonight and what am i going to have when i come home"?
Method 2 - Snug Version - The "i'm organised and cook in advance for the week at weekends"
Ingredients:
1 pack of dried lentils (i typically use green or brown ones that take 35 mins to cook)
2 tins of chopped tomatoes
1 large onion (red or white)
1 clove garlic
2 tins of red kindney beans
splosh of worcester sauce
splosh of soy or tamari sauce
squeeze of tomato puree
2 large teaspoons of good stock powder
Salt/Braggs Aminos and pepper
1 Large Carrot, finely chopped
1 Large pepper (any colour) finely chopped
Take a pack of dried lentils (you can wash them, but life is too short, cover with plenty of water and bring to boil on stove for 10 mins.
Whilst boiling you can either chop the veggies or throw them in a vita mix and blitz up. (If using the vita mix, i add an apple to sweeten the tomato sauce).
Add all other ingredients to the pan.
Cooking Method 1 - Put in a 160c oven covered for 1 hour.
Cooking Method 2 - simmer gently for about an hour
I tend to blend some of the mixture and add it back to the pan to thicken the mixture, Richard prefers it as is.
You can use this in place of mince in any of your favourite recipes.
I have finally found a way to make a veggie/vegan faux mince, which i really like and use to make all the recipes of my childhood, like cottage pie, savory mince, savory mince with dumplings, stuffed aubergines, stuffed peppers, any other stuffable veg, a very english mousaka etc.,
Its very easy too, healthier and even cheaper than "proper" mince! (Sorry, Mum).
There are two ways of cooking this and both are described below:
Method 1 - Panic Version - The "i've got nothing planned for dinner tonight and what am i going to have when i come home"?
Method 2 - Snug Version - The "i'm organised and cook in advance for the week at weekends"
Ingredients:
1 pack of dried lentils (i typically use green or brown ones that take 35 mins to cook)
2 tins of chopped tomatoes
1 large onion (red or white)
1 clove garlic
2 tins of red kindney beans
splosh of worcester sauce
splosh of soy or tamari sauce
squeeze of tomato puree
2 large teaspoons of good stock powder
Salt/Braggs Aminos and pepper
1 Large Carrot, finely chopped
1 Large pepper (any colour) finely chopped
Take a pack of dried lentils (you can wash them, but life is too short, cover with plenty of water and bring to boil on stove for 10 mins.
Whilst boiling you can either chop the veggies or throw them in a vita mix and blitz up. (If using the vita mix, i add an apple to sweeten the tomato sauce).
Add all other ingredients to the pan.
Cooking Method 1 - Put in a 160c oven covered for 1 hour.
Cooking Method 2 - simmer gently for about an hour
I tend to blend some of the mixture and add it back to the pan to thicken the mixture, Richard prefers it as is.
You can use this in place of mince in any of your favourite recipes.
Healthy eating in London - ITSU
I love the chain ITSU. If you are looking for a healthy and light but delicious lunch, it is the place to go. They have numerous branches. In summer, i love the salads and in winter the soup pots with dumplings and noodles. Just yummy. There is nutritional information on their website too.
Check it out and your local branch - http://www.itsu.com/
Today i had their new Hip & Healty salad. Delicious and very ying/yang balanced, we also shared some endamame beans and some fruit.
It is not cheap but its better if you share with a friend!
Check it out and your local branch - http://www.itsu.com/
Today i had their new Hip & Healty salad. Delicious and very ying/yang balanced, we also shared some endamame beans and some fruit.
It is not cheap but its better if you share with a friend!
Thursday, 20 May 2010
I know that Kale is sooooo good for me but.....
Kale to my mind is like marmite. You either love it or hate it.
The problem is, I hate it. Some bags of washed and prepared Kale were knocked down in Waitrose today. So having bought it, I guess I have to eat it.
I was also in a hurry to get to work. So.... I used my vita mix to make a blended salad and hid the kale in a gazpacho type blended salad/raw soup.
4 large tomatoes
1/2 onion
3 large sticks of celery
2 red or yellow peppers
clove of garlic
large splash of cider vinegar
salt or brags aminos
large handful of kale leaves (stalks removed)
Blitz up in vita mix until smooth and serve.
There are other recipes I have seen and cooked with kale but I wanted to have some raw and this works.
If you hate marmite, you might like kale!
The problem is, I hate it. Some bags of washed and prepared Kale were knocked down in Waitrose today. So having bought it, I guess I have to eat it.
I was also in a hurry to get to work. So.... I used my vita mix to make a blended salad and hid the kale in a gazpacho type blended salad/raw soup.
4 large tomatoes
1/2 onion
3 large sticks of celery
2 red or yellow peppers
clove of garlic
large splash of cider vinegar
salt or brags aminos
large handful of kale leaves (stalks removed)
Blitz up in vita mix until smooth and serve.
There are other recipes I have seen and cooked with kale but I wanted to have some raw and this works.
If you hate marmite, you might like kale!
Whoa. If you like raw leeks read on. If not move on.
Sometimes I have a hankering for onion or garlic. Today it was raw leek. That sharp flavour stinging the roof of my mouth.
So I made this salad -
3 cleaned leeks, trimmed and finely sliced into fine rings.
1 large or 2 small eating apples, cored and chopped.
1/4 red cabbage finely shredded. (any cabbage would do, it's for the crunch).
Hadful of crushed or broken raw nuts (I used pecans).
Dressing -
1/4 of an avocado
few nuts
2 tabespoons of plain soy yoghurt
Squeeze of lemon juice
Teaspoon of Dijon or English mustard
Dash of chilli sauce if you like it spicy
3 tablespoons of water.
Clove of garlic.
Method
Mix salad ingredients to break up the leeks.
Whizz up dressing ingredients in vita mix or blender.
Mix dressing in thoroughly.
I served this with a carrot and sweet potato pudding that I found in the freezer (which was nice) but sadly can't exactly recall how I made it!
So I made this salad -
3 cleaned leeks, trimmed and finely sliced into fine rings.
1 large or 2 small eating apples, cored and chopped.
1/4 red cabbage finely shredded. (any cabbage would do, it's for the crunch).
Hadful of crushed or broken raw nuts (I used pecans).
Dressing -
1/4 of an avocado
few nuts
2 tabespoons of plain soy yoghurt
Squeeze of lemon juice
Teaspoon of Dijon or English mustard
Dash of chilli sauce if you like it spicy
3 tablespoons of water.
Clove of garlic.
Method
Mix salad ingredients to break up the leeks.
Whizz up dressing ingredients in vita mix or blender.
Mix dressing in thoroughly.
I served this with a carrot and sweet potato pudding that I found in the freezer (which was nice) but sadly can't exactly recall how I made it!
Wednesday, 19 May 2010
Healthy habits and good food in London
I face two challenges on a regular basis. We eat out a lot. No I mean a lot. Maybe 4 or more times or week. Plus I eat late as we go to the theatre regularly, plus I eat out with clients.
So I need to find good places to eat, and I need to be organised and eat early.
Today I went to Leon on the strand. I had an original superfood salad and some brown rice. At least it was healthy apart from the dressing and the cheese in the salad. A better choice than most other options.
Anyone got any ideas for vegan food takeaways in central London?
The good thing about going to Leon after work was that I ate before the theatre. Hated the show so slept through most of it as my body digested the carbs and did not feel bloated afterwards.
Still feeling light despite the jet lag today. Not really suffered from that but I am today. Boy oh boy I am
So....time for bed.
So I need to find good places to eat, and I need to be organised and eat early.
Today I went to Leon on the strand. I had an original superfood salad and some brown rice. At least it was healthy apart from the dressing and the cheese in the salad. A better choice than most other options.
Anyone got any ideas for vegan food takeaways in central London?
The good thing about going to Leon after work was that I ate before the theatre. Hated the show so slept through most of it as my body digested the carbs and did not feel bloated afterwards.
Still feeling light despite the jet lag today. Not really suffered from that but I am today. Boy oh boy I am
So....time for bed.
Another oil free dressing - Brazil & Avocado Dressing
Made a quick salad last night. Just raw spinach, red onion and some chopped tomatoes. The dressing was Brazil & Avocado:
1/4 ripe avocado peeled
1 clove of garlic
6 Brazil Nuts
3-4 tbl spoons of sherry vinegar (but you could use any)
3-4 tbl spoons of water
Put all ingredients in the vita mix and blend until smooth.
1/4 ripe avocado peeled
1 clove of garlic
6 Brazil Nuts
3-4 tbl spoons of sherry vinegar (but you could use any)
3-4 tbl spoons of water
Put all ingredients in the vita mix and blend until smooth.
Ice Treat
My partner is a complete Ice Cream addict. I have an ice cream maker, but have found that i can make quick easy tasty iced treats with my Vita Mix. Here's one. It's not vegan (but could be if you used Soy based yoghurt).
1/2 cup of vanilla soy milk (or any soy milk)
Mix of fresh or frozen berries (I used fresh strawberries and blueberries and frozen raspberries).
Soy or regular yoghurt - you can use flavoured or plain - i happened to have vanilla in the fridge.
Ice cubes or crushed ice
If you use unsweetened soy milk and yoghurt/soy yoghurt - add some agarve syrup to taste.
Blend until smooth (1 min max)
You can serve this straight from the vita mix, or pop in a box and freeze.
I did freeze it, beware it freezes rock solid, so remove from freezer at least 10 mins before serving or loosen by warming in microwave to soften.
1/2 cup of vanilla soy milk (or any soy milk)
Mix of fresh or frozen berries (I used fresh strawberries and blueberries and frozen raspberries).
Soy or regular yoghurt - you can use flavoured or plain - i happened to have vanilla in the fridge.
Ice cubes or crushed ice
If you use unsweetened soy milk and yoghurt/soy yoghurt - add some agarve syrup to taste.
Blend until smooth (1 min max)
You can serve this straight from the vita mix, or pop in a box and freeze.
I did freeze it, beware it freezes rock solid, so remove from freezer at least 10 mins before serving or loosen by warming in microwave to soften.
Tuesday, 18 May 2010
Amazing feeling. Not being bloated.
One of the things that I love about the nutritarian diet is feeling satisfied and yet light. I do not have any food cravings today, thanks to what I have consumes. It is a good feeling. I do not feel heavy, or feel that my systems need to "shut down" to process my meals. It feels good.
I also do not feel so tired despite being jet-lagged from my trip to California and my bike ride into work today.
I also do not feel so tired despite being jet-lagged from my trip to California and my bike ride into work today.
18.5.10 - Quinoa Ring & Marinara Sauce
My life has been revolutionized by my Vita Mix. What a wicked piece of kitchen equipment. I just love it. I have had it for about a week now and it hardly gets a rest when i am at home.
Quinoa Ring -
1/2 bag of Quinoa (I used white, but you can use red just as well)
Water to cover and cook quinoa (i did not measure it)
Veg Stock (i used powdered)
Mixed veggies, such as:
Tomatoes x2 large
Spinach - 1 large handful (washed)
1/2 a peeled onion
Some worcester sauce or braggs aminos
Method -
Cook quinoa for 25 mins in a covered pan until water has mostly absorbed and quinoa tails are showing. (They say to wash it first - i am too lazy).
Then leave to cool.
In the vita mix, whizz up the veggies (can be a mix of any, but you do not want a huge amount, just enough to flavour the quinoa).
Once blitzed to a puree, mix with the warm quinoa.
Oil a ring mould (or a cake tin, deep dish etc.,) and press the quinoa into the ring mould.
Bake in the oven at 160c for about an hour. Leave to cool.
Place a plate on top of the ring mould and turn out. If it breaks up, to hell with it - its still a yummy pile of quinoa, if not, look all proud and cocky. (I was amazed that mine came out looking so good, but do not tell anyone).
Sauce - Easy - In the Vitamix, blend -
1 quartered apple,
large tin of chopped tomatoes
1 onion
1 large clove of garlic
1 carrot in pieces
squeeze of tomato puree
2 sticks of celery
Chilli sauce (optional - but i like it tangy)
Heat and serve over the quinoa ring with some salad or veggies.
This is good hot or cold.
Today i had it cold in my lunchbox with some flagelot (sp?) beans mixed in to the tomato sauce and a hanful of baby spinach leaves with some garlic dressing on them. (Yum but anti-social, but i am not kissing my clients am i?)
Quinoa Ring -
1/2 bag of Quinoa (I used white, but you can use red just as well)
Water to cover and cook quinoa (i did not measure it)
Veg Stock (i used powdered)
Mixed veggies, such as:
Tomatoes x2 large
Spinach - 1 large handful (washed)
1/2 a peeled onion
Some worcester sauce or braggs aminos
Method -
Cook quinoa for 25 mins in a covered pan until water has mostly absorbed and quinoa tails are showing. (They say to wash it first - i am too lazy).
Then leave to cool.
In the vita mix, whizz up the veggies (can be a mix of any, but you do not want a huge amount, just enough to flavour the quinoa).
Once blitzed to a puree, mix with the warm quinoa.
Oil a ring mould (or a cake tin, deep dish etc.,) and press the quinoa into the ring mould.
Bake in the oven at 160c for about an hour. Leave to cool.
Place a plate on top of the ring mould and turn out. If it breaks up, to hell with it - its still a yummy pile of quinoa, if not, look all proud and cocky. (I was amazed that mine came out looking so good, but do not tell anyone).
Sauce - Easy - In the Vitamix, blend -
1 quartered apple,
large tin of chopped tomatoes
1 onion
1 large clove of garlic
1 carrot in pieces
squeeze of tomato puree
2 sticks of celery
Chilli sauce (optional - but i like it tangy)
Heat and serve over the quinoa ring with some salad or veggies.
This is good hot or cold.
Today i had it cold in my lunchbox with some flagelot (sp?) beans mixed in to the tomato sauce and a hanful of baby spinach leaves with some garlic dressing on them. (Yum but anti-social, but i am not kissing my clients am i?)
Monday, 17 May 2010
17th May 2010
So here I am. My first blog. Ooh err. How strange.
The purpose is to share my passion for food and my move to a more nutrient dense diet.
Today was a good day food wise.
Breakfast:
1/2 bag of spinach, a mix of unsweetened and vanilla soy milk, some chopped dates and some oats all belnded up. Sounds foul but it's green magic I love it. Cold,sweet and creamy and very green!
That was at 7am.
Did not feel hungry until 1-30pm
Then lunch at Fresh and Wild in Soho shared plates with my partner. He had poached salmon with a kale salad and a raw brocolli salad. I had tofu with a bean salad and a squash salad. Pretty good and filing
evening we had - homemade hummus with raw veggies.
Then quinoa ring with beans in a tomato sauce and a salad. Dressing was 2 oranges, handful of pistacio nuts and some avocado, garlic and vinegar and a touch of oil. The salad was raw spinach, rocket and a few more nuts.
Dessert - mixed berries, whizzed with soy and vanilla regular yogurt, ice and some frozen raspberries that was then frozen till sorbet like. Yummy.
Off to bed.
Good thing is I do not feel bloated.
The purpose is to share my passion for food and my move to a more nutrient dense diet.
Today was a good day food wise.
Breakfast:
1/2 bag of spinach, a mix of unsweetened and vanilla soy milk, some chopped dates and some oats all belnded up. Sounds foul but it's green magic I love it. Cold,sweet and creamy and very green!
That was at 7am.
Did not feel hungry until 1-30pm
Then lunch at Fresh and Wild in Soho shared plates with my partner. He had poached salmon with a kale salad and a raw brocolli salad. I had tofu with a bean salad and a squash salad. Pretty good and filing
evening we had - homemade hummus with raw veggies.
Then quinoa ring with beans in a tomato sauce and a salad. Dressing was 2 oranges, handful of pistacio nuts and some avocado, garlic and vinegar and a touch of oil. The salad was raw spinach, rocket and a few more nuts.
Dessert - mixed berries, whizzed with soy and vanilla regular yogurt, ice and some frozen raspberries that was then frozen till sorbet like. Yummy.
Off to bed.
Good thing is I do not feel bloated.
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