Broccoli, raisin and sunflower salad

Asked to bring a salad to a BBQ or just keen for a new take on broccoli? Then you’ll love this easy-to-prepare salad   

Ingredients:

2 heads of broccoli

1 cup of raisins

½ cup of sunflower seeds (or slivered almonds)

Dressing:

3/4 cup of mayonnaise

1 tablespoon of white vinegar

Pinch of white sugar

Optional – squeeze of lemon

 

Method     

Finely chop broccoli including the stalks and put into a large bowl. Then add raisins and sunflower seeds.

In a separate bowl mix all the ingredients for the dressing, then add to the main bowl.

Mix thoroughly and either eat immediately or swap to an airtight container and place in fridge.

Build a bowl

Bowls are IN – and somehow (not sure why!) but there is something more appealing about healthy food in a bowl than on a plate 🙂

And the great thing about bowls is that as long as there is variety – and colour – you can vary the theme each time, so it never gets boring! You can use any grain as a base, plenty of herbs, throw in a few beans and pop a poached egg on top for extra protein.

Ingredients:

  • 2 cups of tri-colour quinoa
  • 1 cup of frozen peas (this ratio of quinoa and peas will make enough for around 4 bowls)
  • Spring of mint leaves
  • 1 block of halloumi cheese
  • 1 avocado
  • 1 egg – for topping
  • Slice of lemon to garnish

Method:

  • Bring 2.5 cups of water to the boil in a saucepan, then add the 2 cups of quinoa, cover the pan and simmer for 10-15 minutes.
  • After 5 minutes add the peas to the quinoa
  • While the quinoa is cooking slice halloumi and fry until golden on both sides.
  • Chops the mint and smash the avocado
  • Poach the egg
  • Drain the quinoa and peas.

Then have fun building your bowl! You can also add sauerkraut, vegies and herbs to taste – enjoy!

 

 

 

 

Hearty Adzuki and Vegie Soup

One of the fabulous things about winter is cooking up a nourishing soup – here is one of Patricia Wigley’s Ayurvedic-inspired recipes to enjoy.

 

  • 1 cup adzuki beans
  • 1 cup rice or spelt pasta
  • 1 small onion finely chopped
  • 1 knob ginger finely chopped
  • 1 clove garlic finely chopped
  • Pinch asafoetida (hing), Black pepper, rock or sea salt
  • 1tsp each turmeric, coriander, mustard seeds
  • 1 carrot
  • Handful beans
  • 1 stick celery
  • 1 small or 1 cup of sweet potato
  • Small head broccoli
  • 1 tbsp olive oil 6-8 cups water .

Method:

  • Saute onion, ginger, garlic , mustard seeds in olive oil 1-2 minutes.
  • Add adzuki beans, turmeric, asafoetida, chopped veggies and stir to coat.
  • Add water, pepper, salt, coriander and bring to boil.
  • Stir and reduce to simmer for 1 hour.
  • Add rice and continue to simmer another 30 minutes or pasta for another 10 minutes.

 

Serves 4