True to my resolution of eating more kale (I think I’ve had it every day since the new year, without even trying!), and with dried coco bianco beans in the cupboard, I found myself making this soup Sunday afternoon. The … Continue reading
I originally intended to make this with chestnuts. I had purchased some beauties and steamed them, but unfortunately could not get the shells off. If anyone has any tips on how to remove the shell from chestnuts, I would really … Continue reading
2 cups of shredded raw beets
2 cups raw beet greens or kale, julienned
2 garlic cloves, minced
3 green onions, minced
1 carrot (I used a yellow one because that’s what I had)
1 yellow pepper
1 hot red pepper
1 tbsp organic, grainy mustard
2 tbsp olive oil
2 tbsp apple cider vinegar
1/8 cup apple cider
pepitas (pumpkin seeds)
In a large bowl add the beets, garlic, green onions and kale.
In your food processor with the grating attachment, grate the carrot, parsnip, yellow and hot pepper.
Add to the large bowl with the other ingredients.
In a glass jar, add the mustard, olive oil vinegar and apple cider.
Put on the lid and give it a good shake.
Add this to the large bowl and mix everything together until well incorporated.
Garnish with pepitas and sesame seeds.
I was running late today, just got home from the gym and had 30 minutes to shower, style my hair, get dressed and make this salad before heading to the office. What make this salad super easy for me, is that I stock my fridge with seasonal veggies, so I just pull out a variety that suit me and can whip up a healthy salad in minutes. Today’s variety of veg also included some leftover, cooked spaghetti squash I made on the weekend.
This salad was made from start to finish in about 20 minutes and it took that long because I’ve included the prep and cooking time for the quinoa. The chopping of the veg, while the quinoa cooked, took about 5 minutes.
I guess what I’m trying to illustrate is that bringing your own nutritious lunch to work is doable, even when you’re pressed for time, if you stock your fridge with the right ingredients. (including leftovers!)
1/2 cup quinoa (cooked as per the package directions)
1 cup raw kale, chopped medium fine
1/2 yellow zucchini, julienned
1/4 a of cooked spaghetti squash
1/4 of a hot red pepper, minced
12 black olives, pits removed
2 cloves garlic, minced
1 tbsp olive oil
I prepared this right in my glass storage container, but you can also put all the ingredients into a bowl.
Scrape the ‘spaghetti’ from the squash into the storage container.
Add the garlic, olive oil, zucchini, olives and hot pepper and mix together.
Add the raw kale on top, but don’t mix it in. (this is because you’re going to add the hot quinoa on top of the kale and the heat will ‘cook’ the kale by the time you’re ready to eat your salad)
Add your quinoa on top.
Don’t mix together yet.
Put the lid on your storage container.
When you’re ready to eat your salad, mix everything together.
Told you it was super easy!
Smooth, spicy, crunchy and delicious! This green curry with tofu is layered with different textures and tastes and is such a simple dish to prepare.
1 package (450g) firm, organic tofu
1 red onion diced
3 cups raw kale, washed with stems removed and rough chopped
1 red or yellow pepper, seeded and chopped or julienned
1 daikon (Japanese radish), peeled and sliced into disks
3 cloves garlic, minced
1 tbsp coconut oil
1 and 1/2 tsp green curry paste (look for one without artificial ingredients and free of preservatives)
1 cup coconut milk
1/2 cup almond milk
black and white sesame seeds for garnish (optional)
cooked brown rice or quinoa
In a large cast iron pan, heat the coconut oil on medium heat.
Add the tofu, daikon, pepper and onion and cook for about 3 minutes.
Add the garlic and green curry paste and cook for about 30 seconds.
Add the coconut and almond milk, and mix everything together so the curry paste is nicely dispersed and all the vegetables are cooking in the liquid.
Add the raw kale to the pan and stir gently to incorporate.
There will be a lot of kale in the pan, but it will wilt quickly.
Be careful not to overcook it. The liquid should reduce some, but you want your vegetables to stay crunchy and your kale to keep it’s bright green colour.
Serve over brown rice or quinoa and sprinkle with the sesame seeds.