INGREDIENTS.
450grms of beetroots (approx 4/5)
2 tbs olive oil
1 tsp of cumin
2 tsp of lemon juice
1 x bunch of fresh coriander
1/2 cup low fat greek yogurt
METHED.
Preheat oven a fan forced over to 200 degrees celsius.
Clean beetroots in the sink and make sure stems have been removed.
Boil beetroots until skin is beginning to loosen.
Take skins off beetroots (use gloves as you may stain your hands)
Just remember beetroots will not be completely cooked.
Cut into wedges and place on roasting tray, sprinkle with 1 tbsp. olive oil.
Place in oven for 20 minutes. Make sure you watch so they do not burn.
Once soft place beetroot, remainder of olive olive, lemon juice, cumin coriander leaves into a food processor.
Blend until you find a consistency you prefer.
Allow to cool.
Once cool stir in low fat greek yogurt.
Sprinkle fresh coriander on top for garnish.
Ready to serve.
HOT TIP: Instead of serving dips with bought biscuits high in saturated fats. Place some pitta bread in the over until crispy. This is delicious and a nice healthy option. Even healthier try the vegetable sticks.
RECIPE:
INGREDIENTS.
4 x silverbeet (no stalks and slice)
1/3 butternup pumpkin
1 x lemon (juice and rind)
2 x parsnips
1 x small brown onion (diced)
2 x garlic cloves (small peices)
2 x tbs of olive oil
Pepper (to taste)
Rosemary (dried)
Goats feta (garnish)
200g wholemeal penne pasta
METHOD.
Preheat a fan forced oven to 180 degrees celsius.
Cut pumpkin and parsnip into small bite sized pieces.
Lay out over baking tray, sprinkle with olive oil and rosemary.
Place in over for 30 minutes or until golden brown. (Making sure to turn if necessary)
Bring a saucepan of water to the boil. Add wholemeal pasta and follow instructions of the packet.
While these are both cooking. Add 1 tbs of olive oil to a medium heat large frypan.
Add garlic and onions and cook until transparent.
Add the sliced silverbeet and turn temperature to low.
Cook for about 3-4 minutes until shiny and soft.
Place to the side.
Once pasta, roasted pumpkin and parnsip are ready combined all ingredients in a large serving bowl.
Sprinkle over some goats cheese.
Add the rind and juice of half a lemon.
Add pepper to taste.
Ready to serve.
Stay Fresh x
RECIPE:
INGREDIENTS.
8 stalks of silverbeet
2 teaspoons olive oil
1 garlic clove, finely chopped
200 grms of roughly chopped walnuts
1 teaspoon finely grated lemon rind
1 tablespoon lemon juice
METHOD.
Remove and discard stems from silverbeet.
Roughly chop leaves (too whatever size you prefer)
Heat oil in a large, deep frying pan over medium heat. Add garlic and walnuts. Cook for 3 to 4 minutes or until walnuts are toasted.
Add silverbeet. Cook for 2 to 3 minutes or until just wilted.
Add lemon rind and lemon juice
Season with salt and pepper
(You can accompany this salad with a lean piece of red meat, chicken or fish)
RECIPE:
INGREDIENTS.
3 x bunches baby rainbow carrots
1 tablespoon olive oil
Pinch of salt
METHOD.
Preheat oven to 350 degrees celsius (fan forced)
Lay carrots on baking paper
prinkle of the olive oil
Add a pinch of salt
Place in oven for 15-20 minutes
Serve with a roast of your preferred meat or additional vegetables.
HOT TIP: Rainbow carrots are less expensive and fresher at your local food markets instead of the supermarkets.
RECIPE:
INGREDIENTS,
1x small sweet potato, peeled and cubed
2x medium carrots, peeled and diced
1/4 (400g) butternut pumpkin, peeling and cubed
2 tbsp olive oil
1x onion, finely chopped
1x clove garlic, crushed
1 Litre vegetable stock *(massels)
Salt and pepper to season
Corriander for garnish
METHOD.
Heat oil in a large saucepan over medium heat.
Add onion and garlic and fry until onion is soft.
Add remaining vegetables and cook for approximately 15 minutes.
Add 1L of stock and bring to the boil.
Reduce heat and simmer until vegetables are tender.
Remove from heat and allow cooling.
Once cool blend to desired consistency.
Add coriander to garnish
Salt and pepper to taste (try not to add more salt)
(If you would like it to be creamier, you can add a tsp of greek yogurt)
* I like to use massels stock as it is completely free of lactose, trans fats, cholesterol, genetically modified, no animal content (even in there beef stocks), msg and onion and garlic.
RECIPE:
INGREDIENTS.
2 x garlic cloves
1 x brown onion
2 x medium carrots
2 x stalks of celery
1 x desiree potato
3 x silverbeet stalks
1L of beef stocks (massel)
400g chickpeas
400g red kidney beans
400g canned tomatoes
200g of pasta (buckwheat or whatever you prefer)
1 handful of parsley
3 x rashers of bacon *
Salt and Pepper to taste
*bacon does not have to be added if you are vegan or vegetarian.
METHOD.
Place onions, garlic and bacon* into large saucepan on a medium heat.
Cook until onions are transparent.
Add the rest of the vegetables and cook for 10 minutes.
Add the tomatoes, chickpeas, kidney beans and stock.
Bring to boil, then allow to simmer for 15 minutes.
Add the pasta and follow the directions on the pasta packet.
Salt and pepper to taste.
Pinch of parsley to garnish.
HOT TIP: If your soup is like mine you may wake up to a stew the next morning (as seen in picture three) if this happens, accompany it up with a piece of seven grain bread and avocado. Delicious!
