Saturday, June 15, 2013

Sweet Potato & Quinoa Cakes with Beetroot Hummus.

It just so happens that my better half dislikes sweet potato, quinoa, peanut butter and beets.                 
I heartily love all four.

Unknowingly I incorporated all 4 of those things in to our dinner...

Oopsie daisies!

I'm unsure as to whether these are burgers or patties or cakes or thing o's... But they're pretty tasty!

And you know what?

He ate it all.

He ate more than I did.

I think I'm a magician, guys!

Sweet Potato & Quinoa Cakes.
1 sweet potato, roasted
1.5 cups quinoa, cooked
2 T ground flax (or 1 egg)
1/2 C breadcrumbs (plus extra for coating)
1 handful herbs, roughly chopped (thyme, sage, rosemary)
1/2 bulb roasted garlic
1 T sriracha
1 t peanut butter
1/2 t maggi seasoning (or soy)
1 t paprika
2 T toasted sesame seeds (or 2 t tahini)

In a large bowl mash sweet potato and add rest of ingredients.
Taste and season to your liking.
With wet hands, separate mix in to 5 and shape in to patties.
Coat in extra breadcrumbs and bake in oven at 400C for about an hour or until a little dry and holding together well. Flip halfway.

Pan fry to create a crispy exterior (optional) and serve.

Makes 5 burger patty thing o's.

Beetroot Hummus
1 tin chick peas
1/2 bulb roasted garlic
1/4 cup oil
3 T lemon juice
1 or 2 roasted beets
1 t salt (or more)
2 t tahini

Blend all ingredients until smooth.

No editing... ACTUAL COLOUR! 

Tuesday, May 14, 2013

Roasted Beet Salad with Yoghurt Tahini Dressing.

I'm the heaviest I've ever been in my life (possibly because I'm also the most sedentary..)
THUS I've been trying to cut out bready stuff.

Which is basically like trying to cut out your soul mate.

I did an ALL juice cleanse for almost 5 days.

It was tough. 

The main problem was that I..... like food. And Eating. And eating food. 

Also, I don't drink liquids quickly.

I'm that person standing at the bar, smiling awkwardly, sipping her jagerbomb because chugging it is just out of the question.

Anywho. I lost 3 kilos and felt a lot better by the end of it, less bloated and with smoother skin.

Would I ever do it again? Hmmmm debatable.
At some points I was on the verge of tears.

But maybe that was the lack of toast talking.

This was the first meal I made after the cleanse. It was brewing in my brain for 4.5 days.

Roasted Beet Salad with Yoghurt Tahini Dressing.
6 roasted beets, peeled
1/4 - 1/2 cup cottage cheese
2 Tablespoons pumpkin seeds
2 teaspoons sesame seeds
2 Tablespoons roasted pecans
1/2 cup soy beans, cooked
1 or 2 avocados, diced
pinch red pepper flakes
5 cups mixed lettuces
1 handful chopped basil
1 handful chopped parsley
1 handful chopped mint
Eggs, poached (optional)

(honestly, I add so much to dressings, that giving correct portions is difficult... add and taste as you go?!)

1 teaspoon tahini
1 teaspoon honey
1/3 cup yoghurt
pinch salt
pinch sugar
1 garlic clove

Toss all salad ingredients together in a big bowl.

Mix all dressing ingredients together, taste, season to your liking.

Serve drizzled with dressing and a perfectly poached egg on top!
(Mine wasn't perfect.... but ideally.... a perfectly poached egg!)

Go forth and eat, my vegetable cherubs!

Sunday, April 14, 2013

Creamy, vegetable thyme soup.


Canada - Australia - Canada - Australia! I just returned from a 5 week trip down under where my sister had a baby and my dad got married. Twas lovely.

It's safe to say that I am now aunty to the most beautiful child the entire world has ever seen.

I am not prone to exaggeration.

Anywho. Calgary again. "Spring time" ... aaaaaaand it's snowing. This is the kinda soup you need to cheer you up and warm the cockles of your heart. 

So buy some flowers, look at Australian art and enjoy

how cute is my mug?!!?

 Creamy, vegetable thyme soup.

1/2 onion, diced
4 garlic cloves, minced
1 carrot, diced
2 sticks celery, diced

1/2 cup finely chopped broccoli
2 spring onions, sliced

2 sage leaves, finely chopped
2 T rosemary, finely chopped
1/4 cups fresh thyme, finely chopped

2 T butter
2 T oil
2 T flour

2 T lemon juice

3 cups stock

1/4 cup skim milk

1 cup frozen peas
2 T ground flax (optional)

Heat oil and butter in medium sized saucepan until melted. Add first 4 vegetables and sweat until slightly softened.

Add in all 3 herbs and stir until combined and fragrant. Add flour and stir to cover all vegetables. Continue stirring for 5 minutes to fully cook out the flour.

Slowly begin to add stock, stirring well after each 1 cup addition. Add lemon juice.

Add broccoli and spring onions and stir.

Let soup thicken, 5-10 minutes. Add skim milk and stir.

5 minutes before serving, add in ground flax (optional) and frozen peas.

Season well with salt and pepper.

Serve with warm crusty bread slathered in butter, a giant glass of white and sit by the fire in your snuggie*.

*not optional


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