Saturday, 21 March 2015

Zucchini & Carrot noodles with all that good stuff

I've experimented with some more raw ingredients this week and created another tasty meal that you just might want to try.

This meal was so easy to put together.  Just wash, chop, spiralize and throw all the ingredients into a bowl, mix and serve.  I had it ready to eat in no more than 20 minutes.


Ingredients
1 Zuchchini, made into noodles with a spiralizer or Julienne peeler
1 carrot, made into noodles
1/2 packet of bulgar wheat, chickpeas and  Quinoa (I got mine from Sainsbury's)
6 cherry tomatoes, chopped
3 cloves of garlic, chopped
1/2 onion, chopped
hand full of Cashew nuts
hand full of peanuts
hand full of spinach, chopped
1 tbsp olive oil
1/2 tsp cayenne pepper
salt to taste

Serves 2

Have you tried something like this before?  If you do give the recipe a try shout back and let me know how you got on x







Wednesday, 18 March 2015

Courgette & Avocado Raw Vegan Dinner

I'm not a raw vegan, neither can I call myself a vegetarian because although I don't eat or cook meat at home, I will on the odd occasion order chicken meals when out for a meal.  I am however trying to improve my overall health and eating a lot more vegetables is a part of that.

I attended a conference over the weekend at which their was a screening of a documentary entitled 'Urban Kyrptonite - African Roots foreign diseases'  the documentary spoke a lot about the dangers of animal products and the benefits of Vegan eating, we were also given a raw vegan meal from a company called R.O.A.R, which tasted lovely.  This inspired me to try out my own raw vegan meal at home.

I searched the internet and eventually decided to come up with my own adaptation on a meal that incorporated my favourite vegetables. 



Ingredients:

2 Avacados
1 courgette
1 lemon
3 cloves of garlic chopped
1/2 an onion sliced
6 cherry tomatoes sliced
1 1/2 teaspoons of mixed herbs
1 teaspoon of black pepper
salt to taste
2 chili peppers sliced
1 cube of ginger grated

Method:

Peel the avocado and place in the food processor along with the garlic, mixed herbs, black pepper and the juice from the lemon (you may want to use half a lemon as the flavour can be strong.) 



Using a julienne peeler or spiralizer peel your courgettes so that they are spaghetti like.  




Once that is done transfer them, the remaining ingredients and the avocado mixture into a large bowl.  Mix together and serve with other vegetables or salad.

And there you have it, a tasty, easy to prepare raw vegan meal.



Wednesday, 4 March 2015

Kidney Bean, plantain & Vegetable Curry

Meeting the demands of a teen who has chosen to be vegetarian can be a challenge at times however it does mean that as a family (or at least the two of us since little man refuses to eat anything that hints of healthy) have a great intake of vegetables.

One of my favourite beans to cook with is Kidney beans as they have numerous health benefits including dietary fiber and when combined with rice, are a great source of protein.  You  can find out more about the health benefits here.

One of the meals I prepared this week was a kidney bean and vegetable curry.  I didn't intend to blog about it so the ingredients are approximate and as with most cooking trial and error will eventually get you the flavour you require.

Ingredients:

4 Spring onions
2 cloves of garlic
1/2 an onion
2 tbsp olive oil
2 tbsp curry powder
1 teaspoon paprika
3 tsp all purpose seasoning
1 tsp tumeric
1 tsp mixed herbs
1/2 tsp black pepper
2 tomatoes (or a tbsp of tomato sauce if you prefer)
1 ripe plantain
1  tin of kidney beans
Mixed vegetables of your choice (I used baby sweetcorn and sugar snap peas)
Sea salt to taste.

Method:

1. Wash and chop your spring onions and chop your garlic and onions.
2.  Heat the olive oil in a pan, once heated add the onions and garlic.
3.  When the onions and garlic are browned add all seasoning and herbs, stir for  a minute or 2 to release the flavours.
4.  Add washed kidney beans stir in and add vegetables, cover with water.
5.  Add salt and leave to simmer for 5 minutes
6. Add chopped plantain and leave to simmer for a further 5 to 10 minutes (or until plantain is cooked)  although I didn't you might choose to add flour to thicken.

Serve with rice (I used basmati rice which was washed in cold water then placed into a pan of hot water and boiled for 12 minutes) and salad of your choice.




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