Tag Archives: Greens

Green Soup with Coconut & Sea Salt Mountain Bread Crisps

green-soup-coconut-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

Ingredients
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

Directions
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

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

Directions
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 

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 

Ingredients

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

Direction

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.

Cleansing Juice

Inspired by Julia Restoin Roitfeld, here are a couple of ideas for delicious smoothies and cleansing juices. The first, a smoothie from  Anthology Magazine. The second, a well deserved refreshing green juice post work out this morning at Armadale Cafe, CC Colours xx

 
Recipe and Pics Via Anthology Magazine

Ingredients
1 cup milk or soy milk
2-3 heaped tbsp natural Greek yogurt
2 tsp honey (more or less to taste)
1 cup frozen berries (mix of blackberries, raspberries, and blueberries)
Sprig of mint

Put all the ingredients in a blender and process until combined.

I only used 1 teaspoon honey, swapped the soy milk for almond milk and the Greek yoghurt for Organic Real Cherry Yoghurt. It was delicious. Add a teaspoon of coconut oil to make it extra healthy xx

Green Juice


Ingredients
1 piece ginger peeled
2 celery sticks chopped
1 1/2 green apples chopped
1 big handful of spinach leaves
1/2 cucumber

Juice all the ingredients together in a juicer

Baked baramandi with fried ginger and greens

Oven Baked Baramandi with Fried Ginger and Greens

We cook a lot of fish and it’s easy to be a little repetitive with the accompanying flavors. Admittedly, that never bothers me, as I could easily move to a tropical island and survive on fish and coconuts alone. However, if you are looking for something a little different, this could be the dish, healthy, simple, but with a twist and a tang that may just do the trick xx

Ingredients
2 Baramandi fillets
3 tablespoons sesame oil
4 spring onions finely sliced
1 small clove garlic minced
1  long red chilli seeded and finely chopped (optional)
1 large chunk ginger peeled and sliced to match sticks
2 tablespoons soy sauce
2 tablespoons apple cider vinaigrette
1 teaspoon palm sugar
2 handfuls snow peas
2 bunches bokchoy

Directions
Preheat oven to 180c. Heat 1 tablespoon of sesame oil in a small skillet, pan fry the ginger match sticks for  6 minutes or until golden, set aside. In a small mixing bowl combine spring onions, garlic, chilli (chilli optional), palm sugar, soy sauce, apple cider, 2 tablespoons sesame oil and mix together then set aside. Spray the Baramandi with coconut oil spray, season with salt and pepper, lay on a baking dish. Pour 1/3 of the sauce over the fish and bake for 25 minutes or until  cooked through and flaking.

Just prior to removing the fish from oven, place greens in a large pot of boiling water for 2 minutes, remove greens and transfer straight into a bowl of cold water, then drain. Once cooked remove fish from oven, surround with greens, pour remaining sauce over fish then top with fried ginger to serve.

 

Healthy Summer BBQ – Persian corn, Worcestershire fillet and Spring vegetables

Since my little one has just recently been weaned over to the bottle I thought it wise to book a hair appointment tonight. As a purely breast fed baby, we’ve been attached at the hip (or pardon the pun, the breast) at this time of evening for obvious reasons. Feeding aside I like to be there when she’s tucked into bed. . Tonight’s the first night in seven months that my little baby girl together with my husband have headed out sans mumma. Make no mistake, it’s not like they’re heading to the moon, they’re merely on their way to my in laws for an early dinner.  I’d be lying if I didn’t admit my heart aches a little. Crazy you may say. Well I don’t disagree.

The other night hubby came home with a surprise selection of Jame Oliver Magazines.  Though most of my reading consists of scouring through blogs and internet sites, I am a sucker for curling up late at night with a good selection of magazines and a cup of tea. Inspired, we cooked up a big healthy feast on the BBQ. I’m hoping sharing these recipes with you serves as a welcome distraction, puts a big smile back on my dial and one on yours too xx

Jamie Oliver’s Persian Corn reinterpreted

To make this recipe a little healthier I replaced the butter with olive oil, the walnuts with almonds and added some lime zest ( a girlfriend’s trick), plus a sprinkling of spring onions.

Ingredients
4 Corns
1 tablespoon olive oil
Seeds of half a pomegranate
2 teaspoons sumac
2 tablespoons slithered almonds
1 tablespoon lime zest
4 spring onions finely sliced

Directions
In a large saucepan of boiling water cook the corn for approx 10 minutes. Once cooked drain under cold water and allow to cool. Scrape the corn off the cob and place in a medium sized mixing bowl, add the sumac, lime rind and pomegranates and mix together. Heat the olive oil in a medium sized skillet and pan fry the almonds for a couple of minutes or until golden. Add the corn mixture and cook for a further 3 minutes. Place the mixture in a serving bowl and top with sliced spring onions.

Barbecued Spring Vegetables with spicy orange dressing
Recipe adapted from Jamie Oliver


Ingredients
2 Carrots cut into quarters
4 spring onions trimmed
1 bunch broccolini halved lengthways
1 bunch baby asparagus halved lengthways
1 zucchini sliced
1 bunch of green beans
2 teaspoons cumin
1/2 teaspoon cinnamon
juice of 1/2 an orange
olive oil

Directions
Stack the vegetables on a large serving dish, drizzle with olive oil and season with salt and pepper. Pass it to your significant other/ brother / mate / dad and ask them to BBQ it for you. For those of you who just gasped in shock, admittedly I have no idea how to fire up a Barbie. For the brave girls that can cook a mean BBQ, place the veges on a hot BBQ and cook for 5 – 6 minutes or until charred. In the meantime (back in the kitchen) combine the spices and juice with an equal part olive oil and whisk together. When the vegetables are ready drizzle with dressing and serve.

Black and Blushing Worcestershire Fillet
Adapted from a Jamie Oliver Recipe


Ingredients
800g piece of fillet steak
2 heaped tablespoons french mustard
8 – 10 tablespoons Worcestershire sauce
2 tablespoons olive oil
2 Rosemary Sprigs

Directions
As early as possible (ideally in the morning) place all the ingredients in a zip lock bag, squeeze out the air and massage all the flavors into the beef. Approx 1.5 hours prior to cooking remove from the fridge, place in a cool corner of the kitchen and allow to reach room temperature. Pre heat the BBQ, drizzle some olive oil over the hottest part of the BBQ and cook for about 8 – 10 minutes, turning every minute. Once it looks cooked move to a cooler part of the BBQ and cook to your liking. Once cooked, place on a platter, drizzle some olive oil and Worcestershire sauce over and allow meat to rest for a few minutes before serving.