Category Archives: Sides

Green Soup with Coconut & Sea Salt Mountain Bread Crisps


As much as I love a green smoothie, in this freezing cold weather I’ve found a hot green soup makes a lot more sense when you really want to up the ante. In this recipe, I used spinach leaves but kale, rocket or any other leafy green would work just as well, set off with the soups lemony flavour and a hint of thyme. Served with these delicious Coconut and Sea Salt Mountain Bread Crisps it makes getting your daily dose of greens in a whole lot more fun xx

Green Soup
Recipe by Mummyknows

1 tablespoon olive oil
chicken / vegetable stock (approx 1 litre)
1 yellow onion diced
2 stalks celery chopped
few sprigs of thyme
2 bay leaves
1 head brocoli chopped
4 zucchinis diced
2 generous handfuls of spinach, rocket or kale
1 lemon
sea salt

In a large pot heat olive oil, add onions and stir until translucent, approx 4-5 minutes. Add the thyme and bay leaves, stir until fragrant, around another 2 mins. Add the celery, brocoli and zucchini, saute for a further 6-8 minutes. Add approx 1 litre of boiling stock so all the veggies are just immersed. On low heat, cover and continue to cook for around 20 minutes or until all vegetables have softened. Once cooked, remove bay leaves, add spinach, sea salt and blend to preferred consistency. Add a generous squeeze of lemon to each serve xx

Coconut and Sea Salt Mountain Bread Crisps
Recipe Mummyknows

2 sheet mountain bread
coconut butter (I use Loving Earth)
Sea Salt

Heat the oven to 180degrees. Line a baking tray with baking paper. Spread each sheet of mountain bread with coconut butter and sprinkle with sea salt. Using kitchen scissors, cut the sheets up into small triangles. Spread evenly over the baking paper and toast in the oven for 4-5 minutes or until golden and crispy xx 

Miso Infused Green Bean, Broccoli and Edamame Stir Fry

Lately, whether talking to friends or scouring through blogs, Meatless Monday seems to be a recurring theme. I figured last night’s Miso Infused Green Bean, Broccoli and Edamame Stir Fry was perfectly fitting for a vegan post. I added Broccoli and asparagus to the mix for good measure, but  for a meat free evening, the combination of edamame and green beans alone surmounts to a considerable dose of protein. A wonderful spin on greens and brown rice, it’s certainly worth a try, solo or as a side x x

Miso Infused Green Bean, Broccoli and Edamame Stir Fry
Inspired by Canyon Ranch Nourish

Serves 2 – 4
1 large bunch of green beans, trimmed
1/3 cup mirin
1 tablespoon miso paste
3 spring onions finely sliced
1 tablespoon minced garlic
1 tablespoon grated ginger
1 cup thawed shelled edamame beans
1 broccoli head cut into florets and stem finely sliced
1 bunch asparagus trimmed
1 teaspoons coconut oil
1 cup brown rice cooked as per pack

1. Blanch geen beans and broccoli for a couple of minutes only

2. In a small mixing bowl combine mirin, miso, spring onions, garlic and ginger, whisk to combine until miso dissolves

3. Cut green beans and asparagus into 1 inch pieces. In a medium size bowl, combine with edamame and broccoli.

4. In a large wok, heat 1 teaspoon of coconut oil on high heat. Add the greens and stir fry for 2 to 3 minutes. Then add the sauce and cook for another 3 – 4 minutes. Remove from the wok.

5. Evenly distribute amongst 4 plates, serving each on a bed of cooked brown rice.

Cous Cous Salad with Peas, Mint and Chargrilled Zucchini

There’s something to be said about being able to cook for friends using the fresh herbs from your own garden. Our ever growing fresh herb garden is one of my favorite things about our new home. Last night’s Cous Cous Salad was the perfect showcase for our homegrown spring onions, parsley and mint. Whether store bought or homegrown, this combination of greens makes for a flavoursome dish that’s as light and clean as it is delicious xx

Cous Cous Salad with Peas, Mint and Chargrilled Zucchini
Adapted from Food and Wine Magazine 


2 cups couscous
1 cup fresh or frozen peas
3 zucchinis finely diced
3 tablespoons extra-virgin olive oil
3 tablespoons rice wine vinegar
1 teaspoon coconut oil
Salt and freshly ground pepper
juice of 1 lemon
1/2 cup slithered almonds toasted
3 spring onions finely sliced
handful chopped parsley
handful chopped mint


1. Pour 2 cups boiling water over couscous; cover and let stand for 5 minutes.

2. Boil peas in 1/2 cup water for 1 minute. Drain and reserve 1/4 cup of the water.

3. Heat 1 teaspoon coconut oil on a medium size girdle and grill zucchini for approx 5 minutes or until golden and slightly charred. Season with salt and pepper and allow to cool.

4. In a small bowl, mix the reserved pea cooking water with the lemon juice, rice wine vinegar and  3 tablespoons of olive oil. Fluff the couscous with a fork and pour the dressing on top.

5. Stir in the zucchini, peas, almonds, spring onions, parsley and mint. Season with salt and pepper to serve.

Friday Night Feast – Miso Salmon, Pomegranate glazed Roast Veggie Quinoa and Charred Zucchini Salad

It’s not that often I have the chance to cook for my two favorite boys two weeks in a row. Having my brother join us for dinner with his gorgeous girlfriend, who just happens to be a dietician, was the perfect excuse to pull out all the big guns and cook up a feast of favorites. Of course, it goes without saying the entire meal was as clean and healthy as can be. After all there was a dietician at our table xx

Miso Salmon

I realise it may seem like I have a slight obsession with salmon. And, I know it’s not the first time for me to mention Miso paste. But the two combined are quite possibly a match made in heaven. Fast becoming my go to crowd pleaser, it’s as delicious as it is simple.

Recipe by Mummy Knows
Serves 4 

800g side of Salmon
3 tablespoons miso paste
2 tablespoons shoyu / soy sauce
1 tabelspoon rice wine vinegar
1/4 cup mirin
2 spring onions sliced diagonally
2 tablespoons toasted sesame seeds
generous helping of pickled ginger

In a small mixing bowl whisk together miso, shoyu, vinegar and mirin until a smooth paste forms. Place side of salmon in a baking dish lined with baking paper and brush the miso paste mixture all over the salmon, covering thoroughly. How long you marinate for is up to you. I like to cover and refrigerate from around lunchtime so it has a good chance to marinate. An hour before dinner time preheat the oven to 200 degrees. Transfer dish to the oven and bake for 25 to 35 minutes or until cooked through. a few minutes before it’s cooked sprinkle with spring onions and return to the oven until cooked through. To serve, sprinkle with toasted sesame seeds and pickled ginger.

Pomegranate glazed Roast Veggie Quinoa

Bursting with flavour, this beautiful and nutritious dish can for the most part be prepared earlier. Leaving you to toss all the ingredients in a serving bowl and (seemingly) whip it up in a matter of minutes.

Recipe Mummy Knows
Serves 4 – 6

1 cup quinoa
chicken stock
2 sweet potatoes cubed
1 eggplant cubed
handful green beans blanched and sliced on diagnol
handful of mint roughly chopped
handful parsley roughly chopped
Seeds of 1/2 pomegrante
2 tablespoons coconut oil
2 tablespoons pomegranate mollasses
Juice of 1/2 an orange
2 tablespoons white wine vinegar
1/2 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon coconut oil melted

To prepare the eggplant cut into thick slices, lay out on a wire rack, sprinkle both sides with salt and  allow to rest. Once they begin to sweat rinse, pat dry and cut into cubes.
Cook Quinoa as per pack. I like to use chicken stock for flavor.

Preheat the oven to 190 degrees. Place cubed eggplant and sweet potatoes into two separate ziplock bags. In a small mixing bowl whisk together coconut oil and pomegranate mollasses. Pour half the mixture into each zip lock bag and shake until veggies are covered. Line a baking tray with baking paper, lay out the sweet potato and transfer to oven for approx 30 minutes. Then, add the eggplant and spread out evenly  roasting for a further 20 minutes or until golden brown.

In a small mixing bowl whisk together dressing ingredients. In a large serving bowl combine cooked quinoa, roasted eggpant and sweet potato, blanched beans and pomegranate seeds and mix together. Pour the dressing over and mix through thoroughly. To serve sprinkle with parsley and mint xx

Charred Zucchini Salad

I came across this refreshing salad once upon a time in a Delicious Magazine. Though I lost track of the exact recipe, over time I adapted it from a semi memorised version. Despite taking some time to chargrill all the zucchini ribbons, if you let yourself get lost in the process, it’s actually quite therapeutic. So long as you don’t burn the zucchini, it’s a great opportunity to enjoy a pre meal glass of wine and a good chat xx

Adapted from Delicious Magazine
Serves 4

4 zucchinis peeled into thin ribbon slices
1 tablespoon olive oil
2 tablespoons balsamic vinegar
handful mint leaves
seeds of 1/2 pomegranate
sea salt and pepper

Using a peeler, slice the zucchini into long thin ribbons. Heat the oil on a girdle, once hot grill the zucchini ribbons length ways across the ridges for approx 2 minutes on each side or until slightly charred. Once ready, pile the zucchini ribbons on to a serving plate, drizzles with balsamic, season with sea salt and pepper, scatter with mint leaves, and top with pomegranate seeds to serve.

Jeweled Brown Rice with Orange Zest and Mint

As much as I love brown rice, I realize it’s not the most exciting grain around. With a reputation for being (arguably) boring, this dish transforms brown rice into something far more exotic. With hints of orange and mint, bursts of pomegranate and cranberries and a clever use of saffron brewed tea bleaching brown rice into sunshine yellow, this recipe has the potential to turn even the biggest brown rice skeptics into brown rice lovers. By simply pre preparing all the ingredients and arranging them into a neat assembly line, this dish can be as easy as it is delicious. Tried and tested on a party of ten, it’s a guaranteed crowd pleaser xx

Jeweled Brown Rice with Orange Zest and Mint
Adapted from Whole Living Daily with Sarah Britton
serves 6-8

2 cups brown rice, rinsed
Pinch saffron
2 shallots diced
2 medium carrots grated
Zest of 1 orange
2 teaspoons coconut oil
1/2 tablespoon cumin
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
2 bay leaves
6 dates pitted and chopped
1 handful cranberries
1 teaspoon sea salt
1 handful mint leaves roughly chopped
1 handful chives chopped
1 small pomegranate seeded
handful almonds lightly toasted and halved
Juice of half a lemon, plus lemon wedges to serve

In a small glass add 4 tablespoons boiling water and a pinch of saffron and allow to brew into a tea. Leave to stand

In a medium size fry pan, heat coconut oil. Add cumin then turmeric, bay leaves and cinnamon. Stir until fragrant then add shallots, carrots, orange rind, chopped dates and cranberries. Cook for 5 minutes or until shallots have softened. Then set aside.

Cook brown rice as per pack. Add the saffron tea and the salt and bring rice to the boil. Reduce to simmer for approx 30 minutes or until water has evaporated and rice has coked.

Once rice is cooked, allow to cool on a sheet of baking paper. Transfer to a large serving dish, add the carrot and dried fruit mixture, lemon juice and mix together well. Add the chopped herbs and half the pomegranate seeds and mix through. Season with salt and pepper, sprinkle with toasted almonds and the remainder of the pomegranate seeds and serve with lemon wedges.