Tag Archives: lunch

Roasted Pumpkin Salad

Pic via 101 Cookbooks

Roasted Pumpkin Salad

Roast pumpkin can be a great alternative to potatoes, it’s just that little bit lighter, healthier and easier on the tummy. This recipe is an interesting spin on your every day roast pumpkin. I prefer to replace the wild rice (as pictured) with quinoa to make it that extra bit nutritious and easier to digest.

3 cups of pumpkin, peeled and cut into 1-inch cubes
extra-virgin olive oi
sea salt
12 shallots, peeled
2 cups cooked wild rice or quinoa
1 tablespoon of sunflower seeds
3 tablespoons of olive oil
2 tablespoons lemon juice
1/4 teaspoon sea salt
1 tablespoon honey
2 tablespoons warm water
handful of parsley

Preheat oven to 180
Toss the pumpkin and schallots in olive oil along and salt to taste, sprinkle with rosemary and layout on baking tray. Oven roast for 45 min to an hour depending on your oven or until browned and tender, tossing a couple of times along the way. To make the dressing use a blender to puree the sunflower seeds, olive oil, lemon juice, salt honey and water. Combine the shallots and pumpkin with your cooked quinoa or wild rice in a large bowl and pour the dressing over.

Recipe adapted from 101 Cookbooks


Kale, the super Super Food


Kale pita bread salad with lemon poppy seed vinaigrette

When I came across this recipe for the Super Food of the moment, Kale, I was for lack of better words, super excited. Simply a delicious way to consume the highly talked about dark leafy green. Kale does wonders for your skin, your complexion, helps combat the aging process, is loaded with nutrition and filled with vitamins and minerals. What’s not to love? Well it doesn’t exactly scream buy me, try me, when you past it at the grocer, but with this recipe in mind you may just give it a shot. . .

I replaced the crunchy croutons in the original recipe with lightly sprayed oven toasted pita crisps to make it that little bit healthier, and replaced the regular mayonnaise for an alternative vegan sunflower mayonnaise.


4 cups kale
2 cups toasted pita crisps (cut into triangles spray with olive oil and lightly toast in oven)
2 tablespoons sunflower seeds dry fried
1/4 cup pomegranate seeds

3 tablespoons olive oil
2 tablespoons rice vinegar
1 teaspoon honey
1 teaspoon vegan mayonnaise
1 teaspoon lemon zest
1 teaspoon lemon juice
1/4 teaspoon sea salt
1 tablespoon black sesame seeds


Blanch the kale for a couple of minutes, rinse under cold water, dry (in a lettuce spinner if you have time) and pile into a large serving dish. Mix all the dressing ingredients together and then pour over the kale letting it soak in all the flavor. Add the pomegranates, sunflower seeds and pita crisps and toss together. Voila, you have a beautiful kale salad!

Recipe adapted from Food52 by Foodyear

Shredded Brussels Sprouts & Apple Recipe

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1 large, crisp apple, cut into bite-sized wedges
1 lemon, juice only

4 ounces extra-firm tofu cut into tiny-inch cubes (see photo)
a couple pinches of fine-grain sea salt
a couple splashes of olive oil
2 medium cloves garlic, minced
a scant tablespoon of maple syrup
1/3 cup pine nuts, toasted and chopped

12 ounces (3/4 pound). brussels sprouts, washed and cut into 1/8-inch wide ribbons

Soak the apples in a bowl filled with water and the juice of one lemon.

Cook the tofu in large hot skillet with a bit of salt and a splash of oil. Saute until golden, about 4 minutes. Stir in the garlic, wait a few seconds, now stir in the maple syrup, and cook another 30 seconds or so. Drain the apples, and add them to the skillet, cooking for another minute. Scrape the apple and tofu mixture out onto a plate and set aside while you cook the brussels sprouts.

In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high. When the pan is nice and hot stir in the shredded brussels sprouts. Cook for 2 – 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious.
Stir the apple mixture back into the skillet alongside the brussels sprouts 1/2 of the pine nuts – gently stir to combine. Remove from heat and enjoy immediately sprinkled with the remaining pine nuts. This isn’t a dish you want sitting around, the flavors change dramatically after ten minutes or so, and I think that is part of the reason brussels sprouts get a bad rap. Even I don’t like them after they’ve been sitting around.

Serves 2 – 3 as a main, 4 as a side.


Broccoli Crunch Salad


Pic via 101 Cookbooks

Broccoli Crunch Salad

Broccoli actually happens to be one of my favorite vegetables so when it comes to incorporating it into dinner time I don’t need much convincing. However, I am aware it’s not always number one on everyone’s list of favorite foods. This recipe may just change all that, full of flavor and rife with colour It’s a delicious take on broccoli. A clever, almost obvious combination of ingredients that you may wonder why you never thought of combining before (that is unless you already have). Regardless of whether you love it or force yourself to eat it, this recipe is a winner.

4 -5 cups of broccoli (stalks and florets)
2 small crisp apples, cut into bit-sized pieces
1/2 small red onion, thinly sliced
1/2 cup toasted almonds
1/3 cup pan-fried crunchy shallots (or store bought)
sprinkling of chives

1 crushed garlic clove
1/2 teaspoon sea salt
1/4 cup almond butter
3 tablespoons freshly squeezed lemon juice
1 teaspoon honey
1 tablespoons extra-virgin olive oil
2 tablespoons hot water

Blanch the broccoli in hot water for 30 seconds then cover in cold water until the broccoli is bright green in colour. Spin the broccoli in a salad spinner to get rid of all the excess water and set aside. Saute the red onion until translucent.

To make the dressing combine the garlic, almond butter, lemon juice, honey and olive oil and hot water, whisk together until it forms a paste.

In a large serving bowl combine the broccoli, red onion, almonds and apple (or if pre making slice and add the apple when ready to serve), toss with the dressing and sprinkle with chives and fried schallots.

Recipe adapted from 101 Cookbooks

Brussels Sprout Salad

Pic Via 101 Cookbooks

Brussels Sprout Salad

Despite being a big fan of all things green, I’ve never understood the appeal of brussels sprouts. Until recently on our end of year trip to LA. Whilst dining at our favorite Deli, Jones On Third, my husband ordered the most delicious salad which disguised the humble brussels sprout as something much more delicious. Since then I’ve been determined to find a similar recipe of sorts, both to revisit our memories of Joans on Third and to incorporate this nutritious green into our diet at home. I’m pleased to say this recipe does the trick xx

Approx 750g of brussels sprouts,
2 tablespoons extra-virgin olive oil
2 – 3 tablespoons fresh lemon juice
1 teaspoon fresh thyme leaves
1/3 cup fresh chives chopped
2-3 pinches of sea salt
1 cup hazelnuts, smashed and toasted
50g of either Pecorino or Parmesan

Simply shred the brussels sprouts by slicing them whisper thin (blanching them first is optional) and then toss in a large serving bowl with the olive oil, lemon juice, thyme, chives, salt and hazelnuts, then sprinkle with cheese.

Recipe Adapted from 101 Cookbooks