Apples and Sage Organic Wholefoods | All posts tagged 'clean-eating'

Roasted Romanesco with Whole Green Lentils and Quinoa

Ingredients:

1 head Romanesco (or Cauliflower)

1 tbsp Ghee or Coconut Oil, melted

1/2 cup Quinoa

1 cup Whole Green Lentils

1 tsp ground Cumin

1 tsp ground Cinnamon

1 tsp Fennel Seeds

1/2 tsp cracked Black Pepper

3 small Onions, sliced

2 tbsp Extra Virgin Olive Oil

Zest of 1 Orange

2 tbsp fresh Orange Juice

2 tbsp fresh Lemon Juice

1/3 cup Parsley, chopped

1/3 cup Mint, chopped

Himalayan Sea Salt, fine

1 tsp Raw Honey

 

Method:

Preheat oven to 200C and line a baking tray with baking paper.

Cut the romanesco head into slices or break into florets and toss with ghee (or coconut oil) and salt. Arrange on the baking tray and roast for 20 – 30 minutes until slices have browned edges.  

Rinse and drain quinoa, putting it in a small saucepan. Add just under 1 cup water and fine sea salt, and bring to boil. Reduce heat and simmer for 15 minutes until tender.

Rinse and drain lentils, putting these into another small saucepan with water and brining to boil. Reduce heat and simmer for 20 minutes until tender.

Heat ghee in a large saucepan over medium heat. Add spices and pepper, cooking until fragrant. Add sliced onion and cook until lightly caramelised. Add cooked quinoa and lentils and stir to combine.

Whisk olive oil, orange zest and juice, lemon juice, chopped mint, chopped parsley, fine sea salt and raw honey together in a small bowl. Pour over romanesco, lentil and quinoa mix. r in a small bowl. Pour over romanesco, lentil and quinoa mix.  

 

Roasted Romanesco with Whole Green Lentils and Quinoa

Ingredients:

1 head Romanesco (or Cauliflower)

1 tbsp Ghee or Coconut Oil, melted

1/2 cup Quinoa

1 cup Whole Green Lentils

1 tsp ground Cumin

1 tsp ground Cinnamon

1 tsp Fennel Seeds

1/2 tsp cracked Black Pepper

3 small Onions, sliced

2 tbsp Extra Virgin Olive Oil

Zest of 1 Orange

2 tbsp fresh Orange Juice

2 tbsp fresh Lemon Juice

1/3 cup Parsley, chopped

1/3 cup Mint, chopped

Himalayan Sea Salt, fine

1 tsp Raw Honey

 

Method:

Preheat oven to 200C and line a baking tray with baking paper.

Cut the romanesco head into slices or break into florets and toss with ghee (or coconut oil) and salt. Arrange on the baking tray and roast for 20 – 30 minutes until slices have browned edges.  

Rinse and drain quinoa, putting it in a small saucepan. Add just under 1 cup water and fine sea salt, and bring to boil. Reduce heat and simmer for 15 minutes until tender.

Rinse and drain lentils, putting these into another small saucepan with water and brining to boil. Reduce heat and simmer for 20 minutes until tender.

Heat ghee in a large saucepan over medium heat. Add spices and pepper, cooking until fragrant. Add sliced onion and cook until lightly caramelised. Add cooked quinoa and lentils and stir to combine.

Whisk olive oil, orange zest and juice, lemon juice, chopped mint, chopped parsley, fine sea salt and raw honey together in a small bowl. Pour over romanesco, lentil and quinoa mix. r in a small bowl. Pour over romanesco, lentil and quinoa mix.  

 

Luscious and Leafy Swiss Chard

Luscious, leafy greens have always been the ultimate source of nutrients, hosting a long list of health benefits vital to our health and wellbeing. 

With its large fanned leaves and rainbow stalks, Swiss chard (and its relative Silverbeet) are no exception to this. With the ability to help regulate blood sugar levels, aid digestion, combat inflammation and help detoxify, these leafy super vegetables are excellent additions to your next salad or stew.

Swiss chard are native to the Mediterranean and share a similar flavour to spinach with a taste more bitter and strong with earthy hints.

The benefits of Swiss chard are unbelievably impressive harbouring essential vitamins K, C and E; minerals such as magnesium, manganese, potassium and iron; and a significant amount of antioxidants and enzymes.

With their crisp green leaves and salty bitterness, these vivid veggies are perfect in pies and quiches, or venture out and try a stir-fry or curry. The possibilities are endless for Swiss chard.  

 

Swiss Chard and Root Vegetable Curry 

500g Swiss Chard or Silverbeet, chopped including stalks

2 tbls Sunflower Oil

1 large knob of Ginger

1 Red Chilli, chopped finely or 1 tsp Chilli Flakes

3 Garlic cloves, peeled and smashed

1 Onion

1 tsp Garam Marsala

1 tsp Mustard Seeds

1 tsp Turmeric

1 tsp Cumin

6 Cardamom Pods or 1/2 tsp ground

350g Nicola Potatoes, skin on and cubed

1 Large Sweet Potato

1 Bunch Dutch Carrots

4 Tomatoes, chopped

1 Bunch Coriander, torn

Salt and Pepper to taste

250g Full Fat Plain Yoghurt (Optional)

Handful of Roasted Cashews or Sunflower Kernels

 

Sautee garlic, ginger and onion until soft. Add spices and stir.

Add potatoes, carrots and tomatoes, stir.

Add 1 1/2 cups water, stir and cover until cooked through. Add chard and stir until chard is wilted, season with salt and pepper.

Stir through yoghurt if using and top with coriander and nuts or seeds.