Ingredients.
1 cup red grapes (can use green however I love the magenta colour)
1 cup coconut water
4 mint leaves
1/2 cup ice cubes
*Acai can be added to this recipe to add more nutrients. However I believe it is just as delicious without it.
Method.
Place all ingredients into a blender.
Blend until you have your desired texture.
Be aware that the grape skin will sink to the bottom of your glass, so mixing occasionally can help this.
Great for after a work out or for a tasty drink on a hot day. Also a great substitute for soft drinks. Fresh is best.
Stay Fresh x
Serves 4.
Ingredients.
1 cup quinoa (usually makes 2 cups of cooked)
1 bunch parsley (flat leaf fine chopped)
2 tomatoes (diced without seeds)
4 spring onions (finely sliced)
1/2 pomegranate
1 garlic clove (finely chopped)
1 lemon (juiced)
2-3 tbs olive oil (depends on personal preference)
1 tsp cumin
Plain yogurt to taste - makes salad beautiful and creamy.
pepper to taste
Method.
Always make sure you wash quinoa with cold water before you boil.
Prepare quinoa as packet instructions. It should usually take around 30 minutes to cook.
Place prepared parsley, tomatoes, spring onions, pomegranate into a large salad bowl.
In another small bowl place garlic, lemon juice, olive oil, cumin, black pepper and mix.
Add cooked then cooled quinoa into the large salad bowl and combine.
Dress the salad with the dressing, and allow to cool in the fridge.
When serving add some plain yogurt to the top. Works well.
Enjoy with protein of your choice. Great for work lunch, student lunches and or dinner.
Enjoy
Stay Fresh x
Ingredients.
Cooking with lentils:
1 cup chopped red onion
3 stalks of parsley
2 garlic cloves (fined chopped)
1 cup dried lentils (rinsed)
Salad:
1 bunet of cherry tomatoes (halved)
1 Lebanese cucumber (diced)
1/2-1 avocado (diced)
1 cup spinach leaves
1/2 cup parsley
Feta cheese/ Goats Feta to taste (I leave out of mine)
Pepper to taste
Balsamic vinaigrette:
1 tablespoon olive oil
1 tablespoon water
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1 garlic clove (finely chopped)
Method.
In a saucepan add onions, garlic and 3 stalks of parsley. Add 2 1/2 cups of water and bring to boil.
Once boiling had lentils. Bring to the boil again, then simmer for 20-25 minutes.
While this is simmering start on the vinaigrette. Add olive oil, balsamic, mustard, water and garlic to a small saucepan.
On a medium heat allow vinaigrette to simmer until it becomes a think consistency. Should take around 5 minutes.
Allow to cool.
Once lentils have cooked, drain and place in a large salad bowl. Allow to cool for a few minutes.
Add tomatoes, cucumber, spinach, avocado and parsley. Toss through vinaigrette.
You can accompany this salad with any protein for dinner or lunch! I accompanied with smoked trout and a small amount of greek yogurt on top. Left overs the next day were amazing also !
Enjoy !
Ingredients.
400g sweet potato (1-2cm pieces)
2 red onion (thinly sliced)
3 cloves of garlic
100g baby spinach
7-8 eggs
1 teaspoon paprika
Olive oil
Pepper
1/2 cup goats fetta
Method.
Preheat over to 180 degrees (fan forced)
Lay sweet potato pieces on baking paper and tray. Sprinkle with olive oil.
Roast in over for 25 minutes.
While the sweet potato is roasting. In a large saucepan on a low-medium heat place olive oil, onions and garlic. Cook until onions are transparent and smell sweet (approx. 10 minutes).
Add paprika and baby spinach. Stir to combine and take off heat.
In a large mixing bowl whisk eggs. Add fry pan with onions/spinach to the egg. Wash the fry pan as we will be using this again soon.
Once sweet potato is soft and golden brown add these to the bowl also.
Mix and pour back into the fry-pan. Sprinkle some of the goats feta over the top of the mixture.
Place on low heat and cover for 20 minutes. Or until you can see the egg starting to set.
Once top looks like it is set - place frypan under a hot grill until the top of the frittata is golden brown.
Let rest for 5 minutes.
Enjoy x
You have the opportunity to add any ingredients into this recipes. So if you have left over vegetables you would like to use, the more the merrier.
