Its been a long time-sorry, uni and life have been. I hope you're all well, happy and feeding yourselves wonderful healthy goodness!
Here are some pics of my shopping :) I just love how beautiful they look- all the beautiful colours and organic freshness, it just feels natural and good for you!
Here's a selection of what I've been eating:
Avocado, bean, & chive Salad
1/2 Avocado
1.5 cups chopped green beans
1 tsp chardonnay vinegar
2 tbsp chives
- If you don't like your beans raw (I do) you can blanche and refresh them before chopping them into bit size pieces.
- Cut and scoop out 1/2 Avo
- Chop chives and sprinkle over
- Drizzle vinegar over as a dressing (the fat in the avo makes it work- trust me)
Spicy Carrot & Chickpea Soup
5 Carrots (medium size, organic)
1 tsp Cumin powder
2 tsp Coriander powder
Fresh Coriander to garnish
1/2 tsp Chili powder
1 tbsp Tumeric
2 cups dried Chickpeas
8 tsp 'Chicken' Stock Powder
Water to desired thickness
2 small shallots
3 cloves Garlic
- Soak the chickpeas overnight
- Cook chickpeas in the pressure cooker with the tumeric for 15 minutes
- Chop garlic & shallots
- Grate carrots
- Dry fry garlic, shallots and spices in a big pot
- Add the carrots, stock powder, water, chickpeas
- When carrots are tender blend the soup
- & Enjoy! This is a thick filling warming soup with a little kick.
Pumpkin, Rosemary & Chickpea Soup
I know the ingredients to this one sound weird but I was craving things and I came up with this- I love it, my husband loves it, I would strongly advise you to give it a go.
1 Small pumpkin (it was orange I don't know its exact name)
2 cups dried chickpeas
2 tsp dried rosemary
1 tsp dried mustard powder
6 tsp 'chicken' stock powder
water
chives
3 garlic cloves
salt, pepper & oil to garnish
- Soak chickpeas overnight
- Chop and peel pumpkin
- Cook chickpeas & pumpkin in pressure cooker for 15 mins
- Add herbs, stock powder, spices, garlic
- Blend Soup (add more water if needed)
- Garnish with chives, seasoning & oil
- Enjoy! This tastes beautiful thick or thin, your choice!
Pumpkin Dal
3 cups Chana Dal
1 small butternut Pumpkin (skin on)
1 tsp asafetida
1 tsp cumin powder
2 tsp coriander powder
1/2 tsp tumeric
water to cook dal & extra to thin out dal if needed
2 tsp 'chicken' stock powder
- Soak dal for 2 hrs minimum
- chop pumpkin
- Cook pumpkin & dal in pressure cooker for 15 mins
- Add spices & stock & water to reach desired consistency
- Simmer for 5 mins
- Eat! (this is a wet dal)
Spicy Tumeric Dal
3 cups Chana Dal
1 tsp Tumeric
1 tsp Cumin powder
2 tsp Coriander powder
1/2 tsp Chili powder
1 tsp Garam marsarla
water to cook dal
2 tsp 'chicken' stock powder
- soak dal for 2 hrs minimum
- cook dal with tumeric in pressure cooker for 10-15 mins
- add spices & combine
- Eat! (this is a dry dal)
Chocolate-Mint Avocado Mousse
1/2 Avocado
Stevia to taste
1/2 tsp vanilla paste/extract
2 tsp cacao powder
2 tbsp chopped mint leaves
- chop mint
- stir to combine all ingredients
- Refrigerate for a more firm texture
- Enjoy! This is rich and lovely, you only need a tiny bit- pictured is only about 3 tsb but it lasted me 2 serves that I had with fruit (an orange & apple) it's awesome!
Chocolate Blueberries
Serves 2
70% Dark Chocolate (organic fair trade)
2 cups Frozen blueberries
- This one's not rocket science...
- Grate the chocolate over the blueberries
- stir through
- Add more chocolate on top to make it look pretty- This was only one tiny block!
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