Raw broccoli doesn’t have to be as dry as you might think – a quick marinade will soften the florets, making them much more palatable!
Take the florets off 1 head of broccoli and place in a bowl – try to break them up into the smaller florets as much as possible
Mix the following in a small jar or glass to make the marinade:
~ juice of half a lemon
~ 2 tbsp white wine vinegar
~ 1 tbsp dijon mustard
~ 2-3 tbsp macadamia oil (or olive oil)
~ salt and pepper
Pour the marinade over the broccoli, stiring thoroughly and leave to rest for around half an hour. (N.B. you may not need to use all of the marinade, or you may like more lemon juice)
Add into the bowl of broccoli:
~ a handful of slivered/flaked or chopped almonds (lightly toasted in a dry pan if you like)
~ around 6 rashers of bacon, diced and fried until slightly crispy
~ 1 avocado, diced
The salad doesnt last very well, having avocado in it, but you can prepare the salad with the broccoli, almonds and bacon in advance and then add in the avocado as you require.
I was skeptical at first as to how this would turn out, however I was pleasantly surprised and will definitely be making it more often. Blitz a whole lot of cauliflower (half to 3/4 of a medium one) in a food processor and keep it in a container in the fridge to use throughout the week in other dishes such as tabouleh.
Here’s my step by step guide for the rest:
1) Scramble 3 eggs in a large hot pan with a little butter, set aside and cut into chunks
2) Fry 1 onion (diced) in some coconut oil for a few minutes, then add in 4 rashers of bacon (diced) until the bacon is crispy and the onion soft
3) Add in around 6 mushrooms (sliced or quartered), and chopped or minced garlic*
4) Season with ground coriander, ground cumin and some chili flakes (as much as you like!)
5) Add in 1.5 cups thawed (or fresh) peas into the pan and 1 tin corn kernels (or fresh) and cook on med-high heat for a few minutes
6) Stir through the scrambled eggs, that have been set aside
7) Add in about 2 cups of the blitzed cauliflower and fry for only a few minutes (any more than 2 mins and the cauli will go mushy)
8) season with some salt, pepper, a few drops of both sesame oil and soy sauce
9) top with some toasted cashews, chopped coriander, chives or mint
*You could also add in cooked prawns, leftover roast chicken, beans, broccoli or diced carrots in step 3*
Some other dishes you may like:
~ Quinoa Cauliflower Salad with Pistachios and Cranberries
~ Stuffed Mushrooms
~ Zucchini Slice
~ Banana Coconut Bread
~ Coconut Chia Almond Blueberry Muffins
Categories: Dinner, Healthy, Recipes, Salads
Tags: bacon, cashew, cauliflower, coriander, corn, egg, paleo, peas, quick and easy, rice
I was so surprised at how well all these flavours work together, and even if you aren’t a massive peanut butter fan this dressing isn’t too over powering.
Also a great leftover dish for the next day lunch. Original recipe here
~ Bring a pot of water to the boil
~ Cook a small bunch of soba noodles (1/3 of a packet) for 2-3 minutes
~ Drain and rinse in cold water (so they don’t overcook and become sticky)
~ Set aside for combining into the rest of the ‘slaw later
In a food processor:
~ 1/4 red cabbage – sliced
~ Green/Chinese Cabbage (same quantity as the red) – sliced
~ 6 brussel sprouts – sliced
~ 2 med carrots, peeled – grated
For the dressing, combine in a medium bowl:
~ 2 tbsp peanut butter (Mayvers or Pics are great)
~ 2 tbsp honey (warm these for 15 sec in the microwave to make them easier to mix together)
~ 3 tbsp white wine vinegar/rice wine vinegar
~ 3 tbsp sesame oil
~ 3 tbsp soy sauce/tamari
~ 1 tbsp grated ginger (peel it and keep it in the freezer to use when needed)
~ 1 clove garlic, minced/finely chopped
Assemble the coleslaw by mixing part noodle, part vegetable, spoon of sauce and building until you get the consistency you like
Garnish with chopped fresh coriander and chopped peanuts/cashews
Categories: Dinner, Recipes, Salads, Vegetarian
Tags: coleslaw, coriander, honey, noodle, peanut butter, salad, soba, soy sauce
Recently I’ve been loving making rocket, pear and parmasan salad, but I had a couple of pomegranates in the fruit bowl and after reading Alexx Stuart’s recipe for a “powerhouse antioxidant red salad” I came up with the following Red Rocket Quinoa Salad – perfect side for a roast chicken.
Cook the quinoa in some boiling salted water for 10 minutes – I used about 1/3 cup dry quinoa.
While it is cooking, start putting together the rest of the salad:
In a bowl, add each ingredient in the following order, mixing after each addition:
~ 1 pomegranate – bash the seeds and juice out using the back of a spoon (do this first so you can pick out bits of pith that may fall in)
~ handful of rocket
~ a few sprigs of parsley, finely chopped
~ 3 baby beetroots, cut into 8ths (Costco have some vacuum sealed packets which are tasty, quick and easy)
~ drizzle balsamic vinegar (I used a small amount of caramelised strawberry balsamic)
~ squeeze of lemon juice (half of a half)
~ drizzle of olive oil
~ pinch of sea salt
~ add the cooked quinoa
Top the salad with flaked almonds and slices of avocado.
Categories: Dinner, Healthy, Recipes, Salads
Tags: almonds, antioxidant, avocado, Beetroot, healthy salad, Pomegranate, Quinoa, rocket, side dish
Quick, easy and refreshing for summer
~ half bunch of watercress, roughly chopped
~ juice of half a lemon
~ seeds and juice of 1 pomegranate
~ mint leaves – about 10 or so, torn
Place watercress on the bottom of the bowl
Squeeze the lemon juice over the top
Add the torn mint and bang out the inside seeds and juice of 1/2 (or a whole) pomegranate.
Served with Thai Chicken Patties and Quinoa Pomegranate
This is a great accompaniment to slow cooked Moroccan lamb, full of flavour!
Cook 1 cup Jasmine rice in 2 cups chicken stock (or water), while it is cooking you can prepare the rest of the dish:
You will need:
~ 1 brown onion, finely diced
~ 2 tbsp olive oil
~ couple of handfuls of natural almonds, chopped roughly
~ 1/4 tsp ground cumin
~ 1/2 tsp ground coriander
~ 1/8 tsp ground tumeric
~ handful of raisins/sultanas
~ small bunch of coriander leaf, chopped roughly
~ handful of cashews
~ juice from 1/4 orange
While the rice is cooking, fry the onions and oil in a pan for a few minutes on med-high heat
Add the almonds and spices and keep stiring the mixture until fragrant
Add a bit more oil if the mixture starts to get a bit dry
Add the raisins for the last few minutes
When the rice is cooked, stir through the onion/almond/raisin mix
Add the coriander leaf, cashews and orange juice and mix thoroughly
I have only ever made cream of fennel soup with a fennel bulb so it was great to find another use for this delicious vegetable! Thanks to Eat Drink Paleo for the recipe inspiration!
Place the following in a large bowl:
~ 1 Fennel bulb (I only used half for 2 people as a side dish) – slice the bulb in half length-ways then slices width-ways
~ A good lug of balsamic vinegar (probably about 2-3 tbsp)
~ 3 tbsp olive oil
~ sprinkle of salt and pepper
Mix the fennel through the balsamic coating
Place the slices in a roasting dish (I also drizzled the remaining liquid over the fennel)
Bake for 25 minutes at 180-190C
During the last 5-10 minutes, toast 1/2 cup crushed cashew nuts in a pan to sprinkle on top before serving.
I made this for Christmas Day – it went really well with the turkey but could also be served with chicken at other times of the year.
In a bowl, mix the following ingredients:
~ large handful of flat leaf parsley, chopped finely (about 1/2 bunch from a vege shop/supermarket)
~ handful of mint leaves, chopped finely
~ half to 3/4 cup of pistachio nuts, chopped finely
~ 1 cup cherries, stoned and chopped
Prepare the couscous by placing 1/2 cup dry couscous in a bowl and pouring over boiling water until it just covers the couscous. Cover the bowl with a plate and leave to absorb for about 5 minutes. Fluff if up with a fork and mix spoonfuls at a time through the rest of the tabouleh, until the couscous is distributed amongst the rest of the ingredients.
Add more or less of the above until you have the mix you like – it should consist primarily of the parsley and mint, with the nuts, cherries and couscous featuring throughout.
To make the dressing, get a small glass/jug and fill it to 1/3 way with olive oil. Top up to 1/2 way point of the glass with red wine vinegar and season with salt and pepper. Mix it well and then spoon over the tabouleh salad until just dressed – don’t put too much dressing on, or it will end up sloppy.
Kipfler potatoes are a nice alternative to the standard potato, and since they are best boiled, they are perfect for this potato salad.
~ 6 kipfler potatoes, washed
~ 2-3 spring onions, sliced
~ 2 radishes, finely sliced on a mandolin
~ fresh chives, finely sliced
~ 2 tbsp mayonaise (easy to make from scratch with one egg yolk, lemon juice and olive oil)
~ salt and pepper
Boil the potatoes for about 10 minutes, until soft when skewered
While the potatoes are boiling, sauté the onions in a little olive oil and add to the serving bowl
Drain and fill the pot with cold water
Slice each potato into 0.5cm slices and add to the bowl
Add the mayonaise, salt and pepper and flick to coat the potatoesTop with sliced radishes and chives
Three simple ingredients for this delicious salad – great for leftovers too!
~ 3 med-large beetroot
~ 1/4 block of danish feta
~ handful of mint leaves
Clean the outsides of the beetroots with a scrubbing brush and cut into chunks, about 2cm square
Sprinkle with salt and pepper, and a little olive oil and roast at 180C for about 30 minutes, or until soft when a fork is inserted
Place in a serving dish and allow to cool for about 10 minutes
Dress with juice of 1/2 a lemon and some olive oil as well as a little more salt and pepper
Crumble over the feta, tear the mint leaves and sprinkle them over the top