- 1 1/2 cups Long Grain Brown Rice, cooked, then cooled
- 400 g can Lentils, drained and rinsed
- 1 medium Carrot, cut into fine julienne strips or coarsely grated
- 1/2 Fennel, shaved plus a few fronds for garnish
- 1/2 small Red Onion, very thinly sliced
- 1 cup chopped Coriander Leaves
- 1 cup chopped Mint Leaves
- 1/4 cup Chopped Dill
- 1/4 cup Currants
- 1/4 cup Flaked or Slivered Almonds, Pistachios or Walnuts, toasted
- 1/4 cup Pumpkin Seeds, toasted
- 1/2 cup Pomegranate Juice (unsweetened)
- 1 1/2 tsp Ground Cumin
- 1/2 tsp Ground Cinnamon
- 1 Lemon- juiced
- 1/2 tsp Maple Syrup or Honey if a beegan.
- 2 tbsp Extra Virgin Olive Oil
- Combine all salad ingredients together in a large bowl.
- For the dressing: Pour pomegranate juice into a small saucepan. Reduce until you have 1 tablespoon of juice. Pour into a bowl. Add spices, lemon juice and maple syrup/honey. Whisk in oil until thick. Pour over salad and toss through well. Season with salt and pepper. Sprinkle with more cumin and cinnamon if you would like even more flavour.
- Serves 4 but in smaller portions, double if their are lots of ravenously hungry mouths to feed
- Pomegranate juice can be found in the juice section of grocery stores with your apple/ orange juices etc ( I was thinking it was a condiment sauce like lemon juice)
Enjoy! Let me know if you love it as much as I do 🙂
- tbsp olive oil
- 1 onion, chopped
- 1 clove garlic, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 cup red lentils
- 400 g can diced tomatoes
- 3 cups vegetable stock
- Heat oil in a large saucepan. Add onion and cook over medium heat for a couple of mins, until soft. Stir in garlic, cumin and coriander. Cook, stirring, for 1 min.
- Stir in lentils, tomatoes and stock. Bring to the boil, reduce heat slightly and cook for 10 mins, or until lentils are tender.
Enjoy 🙂 and let me know how you go!
- 1 kg Sweet Potato, peeled and cut into 3cm pieces
- 1/2 Medium Cauliflower, cut into small florets
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- Olive Oil Spray
- 1/3 cup Slivered Almonds
- 1 cup Quinoa
- 40 g Baby Rocket OR Baby Spinach (which ever suits your fancy!)
- 2 tsp Chopped Fresh Rosemary
- 2 tbsp Extra Virgin Olive Oil
- 1 1/2 tbsp Italian White Wine Vinegar
- Preheat oven to 200°C or 180°C fan and line
- large baking trays with non-stick baking paper. Spread out sweet potato on one tray and spray with oil. Spread out cauliflower in a single layer on the other tray. Sprinkle with ground spices, and spray with oil. Bake sweet potato for 45 mins, or until tender and lightly browned, and cauliflower for 20 mins, or until soft and lightly golden. Cool to room temperature.
- Spread almonds on an oven tray and bake for 3-4 mins, or until lightly golden. Set aside.
- Meanwhile, bring a large saucepan of water to the boil. Add quinoa, return to the boil and cook for 10 mins, or until just tender. Drain in a mesh sieve and cool to room temperature, fluffing the grains occasionally with a fork.
- Place roast vegetables, quinoa, rocket and rosemary in a large bowl. Season with salt and freshly ground black pepper, and drizzle with oil and vinegar. Use a large metal spoon to turn and combine. Sprinkle with toasted almonds and serve at room temperature.
Enjoy! And please let me know how you go!
- 450 g Green Beans, stem ends trimmed
- 600 g Cherry Tomatoes, halved
- 1/4 cup Basil, roughly chopped
- 200 g Cherry or Grape Tomatoes, halved
- 1 tbsp Olive Oil
- 2 tsp Lemon, zest
- 2 tbsp Shallots, finely chopped
- 1/4 cup Red Wine Vinegar
- 1/2 cup Extra Virgin Olive Oil
- Preheat oven to 210°C.
- To make the vinaigrette, toss the tomatoes with the olive oil on a baking tray and season with salt and pepper. Roast for 10-12 minutes or until golden brown. Remove and cool completely.
- Once cool, roughly chop the tomatoes into a paste and place in a medium mixing bowl with any leftover juice. Add the lemon zest, shallot, vinegar and olive oil, whisk well. Season to taste with salt and pepper and reserve.
- Blanch the green beans in a pan of boiling salted water for 1-2 minutes or until tender but still crisp. Transfer to a bowl of ice water to cool completely. Strain and pat dry.
- Cut green beans into 4cm pieces on an angle and place in a large mixing bowl with the raw halved tomatoes.
- Gently toss the green beans, tomatoes and fresh basil with the vinaigrette and season to taste with salt and pepper.
- Spoon the salad onto a large platter and serve.
Enjoy! Feel free to let me know how you went 🙂
confession: I HATE soy milk so personally this recipe is like drinking medicine for me. BUT I’ve made it for my brothers and they reallyyy enjoyed it. Despite being yummy, this smoothie features my favourite vegan ingredient of all time .. flaxseed ❤ which means this smoothie gives a little added health kick! here are some fun facts: Flaxseed is 36% protein, is an outstanding source of omega – 3 and is very high in fibre and lignans 🙂 I’ll drink to that!
- 400ml soy milk
- 1 banana
- 1/2 tablespoon of flaxseed meal (found in the healthfood isle of your grocery store or at any healthfood store / organic market)
- 1 tablespoon maple syrup OR honey if your a “beegan”
- Super Easy! combine in a blender and DA DA a very healthy start to the morning!
Enjoy! Let me know how it goes 🙂