HH RECIPE – broccoli rice, fennel & orange salad

My second recipe for Honestly Healthy !

Just as we can see the first glimpses of Spring and all its wonderful colours we can begin to make lighter and fresher tasting meals. Using citrus flavours is a wonderful way to add some liveliness and some colour to dishes. This combination of hot vegetables and crisp orange bridges the gap between warming winter meals and summer salads.

For this recipe I mixed grains with broccoli ‘rice’ to make a really light and textured plate. Its totally vegan and makes a brilliant side dish as well as a meal in itself! The tahini dressing – one of my kitchen staples to make any salad delicious is given a kick by the orange juice and zest.

Check out the recipe here!!

HH RECIPE – Cauliflower Burgers with beetroot sauce and flatbread buns

cauliflowerburger

My first Ambassador recipe for Honestly Healthy!! I am so excited to have been chosen as an Ambassador for such an amazing brand that I have followed for some time now. I will be sharing one recipe per month on the Honestly Healthy site! My first is these colourful veggie burgers with a gluten free ‘bun’!

For this recipe the brief was to focus on ‘Brain boosting foods’ so including all green vegetables, cauliflower, beetroots, eggs, gluten free grains, avocado, blueberries, banana, chia seeds, cacao and more!

I chose two of my favourite vegetables from this list and made the most delicious vegetarian burgers.

These cauliflower burgers are really quick to make and will keep in the fridge cooked or raw for a few days, they are really easy to reheat for lunch. The burgers are much softer than regular burgers so the flatbreads are the perfect combination, as well as being a light alternative to bread buns. The beetroot dip adds moisture and flavour to the burger along with a great colour!

You can find the recipe here: Cauliflower Burgers

tbc x

 

Ambassador for Honestly Healthy!

hhtaimar

I am so excited to announce that from 1st March 2017 I will be a food Ambassador for Honestly Healthy!

Along with 24 other superstar ambassadors I will be providing regular recipes for the Honestly Healthy website and community that you will be able to access on the Ambassador recipe page on their website!

All recipes will be vegetarian, free from gluten and dairy and most importantly full of all the stuff that is good for you!!

I have been following Honestly Healthy for some time now and am so honoured to have been chosen as part of such a select group of foodies, nutritionists and fitness experts. I will post all recipe links on here so keep watching out for them!

Check out my bio along with the other ambassadors here:

honestlyhealthyfood.com/food/

tbc x

 

Cauliflower and Apple Soup

cauliflowersoup

In the winter soup is one of my favourite things to make. Its super easy, and will keep in your fridge for upto a week! I have tried so many variations but the cauliflower in this recipe makes such a creamy soup you’ll be amazed it has no milk or cream in it! For this I used one regular and one broccoflower (the green spikey one) but you could use just the regular cauliflowers. The apple adds a tangy depth of flavour! Try topping it with toasted nuts or seeds to give that extra crunch!

Ingredients:

2 heads of cauliflower
2 tbsp coconut oil
1 tsp turmeric
2 tsp smoked paprika
1 large green apple
1 litre of vegetable stock
salt and pepper

What to do…

Heat your oven to 170 degrees and line a baking tray with foil. Using a sharp knife, chop of the stalks of the cauliflowers and break up the florets into pieces, no bigger than a golf ball size.

Spread your cauliflower onto your baking tray (you may need to spend them over two trays). Pour the coconut oil over the cauliflower, sprinkle with a generous pinch of salt and pepper. Then add the paprika and turmeric to the tray. Toss everything with your hands to ensure the cauliflower is evenly coated with the oil and spices. Place the tray in the oven and bake for 20 minutes. The cauliflower florets should be soft and very slightly browned.

Remove the cauliflower from the oven and transfer to a large saucepan, reserving a cup full of the smaller florets for garnishing. Grate the apple (including the skin) on the large part of your grater. Add the apple to the saucepan, and cover with 1 litre of vegetable stock.

Turn on the heat and bring the saucepan to a boil. I find it easier to do the next step in batches. Transfer 1/3 of the mixture at a time to a blender or food processor. I use my NutriBullet for this as it is really great at making sure there is no lumps, and makes the soup really creamy. Once you have blended all of the soup, return it to the saucepan and heat through.

Transfer the soup to bowls and top with the reserved florets of cauliflower to add some texture. Drizzle with olive oil and a sprinkle of salt to serve.

Enjoy your super easy and wonderfully cosy bowl of soup.

tbc x

Beetroot, walnut and manouri bunless burgers


Beet walnut manouri2A simple, nutritious, delicious midweek meal. They even taste great cold and chopped into a salad the following day. Only a few store cupboard ingredients so you can make these even when you have limited food in your fridge!

Ingredients:

3 beetroots grated
2 red onions, chopped
1/2 cup walnuts
1/2 cup manouri (or feta) cheese grated
1 cup flour (I used half rice flour and half ground almonds)
2 eggs
tsp fresh tumeric, grated
tsp lemon zest
juice of 1/2 lemon
pinch salt
tbsp sumac (optional)
2 tbsp coconut oil

To serve:

homemade hummus
salad
1/2 avocado chopped

What to do…

I had a mix of both fresh beetroot and cooked beetroot in my fridge so for my burgers I used a combination of both. If you are using just cooked beetroots, be sure to drain the excess liquid from them before adding to the mixture, or else you will have a very wet burger! If using raw beetroots, chop off the ends, leaves and remove the skin before grating.

Place the grated beetroot in a bowl. Add the grated cheese, feta would also work here in place of the manouri. Roughly chop the walnuts into small pieces, you don’t want them too large or they will cause the burgers to break up.

In a frying pan, heat a spoonful of coconut oil, gently fry the onions until soft and just starting to brown. Add to the beetroot mixture.

Add all the remaining ingredients to the bowl and stir together until completely combined. The mixture should be sticky and easily hold together in patties. If you find the mixture doesn’t hold together when you try to shape the burgers, add a little more flour slowly.

Using your hands roll the mixture into tennis ball sized rounds, then flatten into a burger shape. The mixture should make about 8 burgers of this size. Place on a plate a refrigerate for 10 minutes to help them stay together.

While the burgers are in the fridge, use this time to make a salad to accompany them, I always serve burgers with a dip or homemade hummus. Sliced avocado also works really well with the beetroot.

Remove the burgers from the fridge. Heat 1 tablespoon of coconut oil in a non-stick frying pan. Add the burgers and fry on each side for 5 minutes, checking that they are not getting too brown. If they seem to be browning too quickly, turn them over at more regular intervals and cook on a low heat.

Serve on a bed of dressed lettuce and top with a dollop of homemade hummus!

Easy peasy veggie dinner.

tbc x

Beetroot courgetti with crispy cheese

beetroot courgetti

A delicious and colourful plate of food…in I promise 5 minutes! This was the result of some leftovers. Using my beetroot dip recipe which with the courgette works as a perfect sauce. I always like to add some kind of flavoured sauce to courgetti otherwise it can be slightly bland. Beetroot and cheese are such a fab combination. Here I used manouri cheese but haloumi or feta would work just as well.

Ingredients:

1 courgette
tsp coconut oil
4-5 thick slices of manouri cheese (roughly 1/2 packet)
2 tbsp beetroot dip
tbsp mixed seeds
handful of salad leaves (I like the soft lambs lettuce)

For the dip:
3 large cooked beetroots
2 tbsp olive oil
pinch salt
tbsp cider vinegar
tsp grainy mustard
tbsp tahini
tbsp yoghurt (I used soya)
handful chopped mint

What to do…

If you have not already prepared your dip, simply blend all the ingredients together. Adjust the amount of olive oil and yoghurt to get the dip the consistency you want by adding it slowly until the dip is a thick but not runny.

Heat a frying pan on a medium heat. Add your slices of cheese to the dry pan and fry gently for 2 minutes before flipping over to the other side. Continue to do this until both sides are nice and golden.

In the meantime use a spiraliser or wide peeler to make your courgette ribbons.

Once the cheese is nicely brown and crispy, remove from the pan. Add a teaspoon of coconut oil to the hot pan. Then place your courgette ribbons in the oil and fry for a couple of minutes until they start to soften. Add 2 tablespoons of the dip to the frying pan and stir to coat the courgette.

Keep frying until the dip is slightly warm, but the courgette is not too soft, you still want the al dente texture.

Place a handful of salad leaves on your plate, add the courgette noodles, top with your toasted cheese and a sprinkle of seeds.

Enjoy your pretty pink vegetable pasta!

tbc x

Beet Tart with Turmeric


BeetTart

I have made my coconut fennel tart sooo many times now I decided it was time to experiment with a new one. The base for this is slightly different, I have used quinoa flakes combined with the flour which gives a really nice chunky texture. It is really important to cook the base alone without the filling first to make it crispy on the bottom! I love beetroot and the combination with the goats cheese makes it really delicious. It keeps in the fridge for a at least 3-4 days and makes a great lunch or light dinner, a great summer dish…as its now spring!!! 🙂

Ingredients:

For the base…

1/2 cup quinoa flakes
1 cup flour (buckwheat or other gluten free flour)
1/2 cup ground almonds
1/2 cup melted coconut oil
1/2 cup water
big pinch of salt

For the filling…

3 eggs
tsp tumeric
1 onion
1/2 cup almond milk
small bunch chopped mint
2 beetroots grated
goats cheese
large pinch of salt and pepper

What to do…

Turn your oven to 180 degrees.

Heat the coconut oil in a small saucepan to melt it.
Combine the dry ingredients for the base in a bowl, add the coconut oil and water and use your hands to combine together, making the dough into a ball. Wrap in clingfilm and place in the fridge while you make the filling.

Chop your onion, add a small knob of coconut oil to a frying pan and fry the onion for  minutes, until soft but not brown.

Whisk the eggs in a clean bowl with the tumeric, chopped mint and almond milk. Then add the fried onion and stir.

Line a tart tin with baking paper, and grease with coconut oil or butter

Remove sourdough from the fridge, press the dough mixture into the tin. Making sure it is spread in an even layer across the bottom and up the sides of the tin. Prick with a fork and bake at 180 degrees for 15 minutes.

Remove the tart from the oven. Spread the base with your grated beetroot. Then pour in the egg mixture.

Roughly grate or shave the goats cheese on top, I used a harder cheese that I could shave but you can also use the soft goats cheese and just crumble it over the top, use as much or as little as you like.

Bake for 20-30 minutes until brown. Remove from the oven and allow to cool in the tin before removing.

Serve with a big side salad and tuck in to your pink tart!

tbc x

Warm squash and haloumi salad

Haloumi winter salad

This truly is an easy peasy dish I promise! The winter is probably when the last thing you would want is a salad for dinner, but this really is comfort food…and its healthy too! This is served warm so it doesn’t really count as a salad anyway. This time of year there are so many types of root vegetables around, and simply roasting them in oil and salt and pepper makes them delicious and soft just as they are. You could also blend the veg with stock after roasting to make a creamy soup. However, this combination of gooey haloumi and crunchy pomegranate makes a great veggie dinner or side dish. If you have any left (doubtful) you can also serve it cold for lunch the next day.

Ingredients:

(serves 2 with leftovers for lunch!)

1 large or 2 small squash
1 pack of haloumi
1 bag spinach
1 pomegranate
2 tbsp pine nuts
4 tbsp olive oil
2 tbsp coconut oil
salt and pepper

For the dressing…

2 large bunches of fresh basil
1 lemon (juice)
4 tbsp olive oil
1 tbsp pomegranate mollases
1 tbsp agave syrup (or honey)
pinch of salt

What to do…

Heat your oven to 180 degrees. Line 2 baking trays with tin foil. Using a very sharp knife or a very strong man (or both!), chop your squash widthways into 1-2cm rounds. Discard the top and bottom of the squash. Slice each round in half, remove and seeds and slice off the skin.

Spread the squash between the two trays, drizzle over both the coconut and olive oils, sprinkle with a generous pinch of salt and pepper. Place in the heated oven for 40 minutes, until the squash is starting to brown. You will need to check them as they cook and turn the squash over half way through.

While cooking, prepare the dressing. In a blender combine the basil (reserve a few leaves for garnish) the olive oil and lemon juice. Blend until completely smooth. If you do not have a blender, chop the basil very finely and use a pestle and mortar to release the flavour from it into the oil. Transfer your basil mix into a jar or container and add the pomegranate molasses and agave (or honey), ass this gradually and adjust the quantities according to your taste, I like it quite bitter.

Place a frying pan on medium heat, add the pine nuts to the pan to gently toast, keep staring them to allow them to brown all over. This should only take a couple of minutes. Place in a bowl to one side.

Slice the pommegrate in half, and over a bowl squeeze out the juice and all the seeds.

Prepare your haloumi 10 minutes before your squash is cooked. Chop your haloumi into 1-2cm thick slices. In the same pan fry the cheese for about 3-4 minutes before turning over. Keep turning the haloumi at 3 minute intervals until it is golden brown on both sides.

Remove your squash from the oven.

On a serving plate place the washed spinach, then add the squash, haloumi and sprinkle with pommegrate seeds, toasted pine nuts and a big glug of the basil dressing.

Serve in the middle of the table and help yourselves to your cosy winter salad.

tbc x

Green baked sweet potato

Jacket Sweet Potato

For days when you just want your dinner to be comforting and easy. The dressing really adds moisture to the potato which can be a little dry if eaten just as it is. The combination of sweet potato and avocado is a great post workout meal, its also very filling, who said veggie meals had to be boring! The best part about this recipe is that you can just put the potato in the oven when you get home from work and 40 minutes later your dinner is practically done for you.

Ingredients:

1 sweet potato
1 tsp coconut oil
1/2 avocado
small handful coriander
fresh or dried chilli
juice of 1/2 lime
pinch salt and pepper
tbsp mixed seeds

For the green dressing:

large bunch of coriander
juice of 1/2 lemon
tbsp coconut yoghurt (or similar)
tbsp tahini
tsp honey
pinch salt and pepper
1-2 tbsp water

What to do…

Preheat your oven to 180 degrees. Place your potato on a baking tray and make a cut in the top. Rub a teaspoon of coconut oil (or olive oil) onto the skin with a pinch of salt, this helps the skin to crisp up while baking. Once the oven is hot place the potato in to bake. This should take roughly 40 minutes, but very much depends on the size of your potato.

Meanwhile make your dressing by combining all the ingredients in a blender, add 1 tbsp of water first of all. Once blended check the consistency, you may wish to add a little more water to thin it out. Also taste to check it isn’t too tart (add a little more honey). Don’t forget salt and pepper.

When your potato is almost done, slice your avocado in half, you don’t want to do this any sooner as the avocado will start to brown. Slice into thin strips lengthways then squeeze over the lime juice and sprinkle with salt and pepper. Finely chop your coriander and chilli if using.

Gently toast your mixed seeds in a dry frying pan, you can skip this step but they taste much nicer slightly toasted.

Remove the potato from the oven, you will know when it is cooked as the skin will have started to brown and the flesh will be soft all the way through.

Transfer to a plate and slice down the centre lengthways. You may wish to add another tsp of coconut oil or butter to the inside of the potato to give it some moisture. Top the potato with your avocado, sprinkle with coriander and chilli and your mixed seeds.
Finally drizzle over a good plug of your green dressing.

Enjoy your plate of green goodness.
tbc x