kale

Aduki Paprika Stew with Sweet Potato Apricot Dumplings (GF + Vegan)

Because food ruts happens to us all!

Russ and I can get a little stale with our vegan stews. You know how it is, if it aint broke don’t fix it and if it’s your favourite then of course you wanna eat that and not experiment with other stuff. But there’s only so much black bean squash stew and spanish chick peas you can eat before looking at each other and laugh. It’s like a food rut that you choose to be in!

Anyway, this recipe is the result of a Saturday late morning dabble, a rummage through the cupboards and fridge and this stew happened.

Vegan Aduki Bean Stew

Aduki beans, sweet potato, kale, gluten free, zero dairy. Let’s do this.

It is what it is. A healthful, superfood packed stew suitable for vegetarians, vegans, gluten free guys, lactose free kids and hell bent carnivores.

Food for EVERYONE.

aduki bean stew

The beans and mushrooms provide substance, the dumplings give good comfort and the smokey spice of the paprika and apricots give a sweet warmth. It is delicious! I still love my black bean squash stew and Spanish chick peas, I always will!

aduki bean stew

I have no more words. See you soon.

Aduki bean stew vegan

Aduki Paprika stew with sweet potato apricot dumplings

(serves me + Russ)

1 tablespoon olive oil
1 small onion, diced
1 garlic clove, minced
2 celery stalks, chopped finely
1 carrot, chopped into small pieces
10 mushrooms, chopped
2 handfuls kale, torn
1 can aduki beans, drained (240 grams)
1 can chopped tomatoes + 1 of water
1 teaspoon dried thyme
1 teaspoon smoked paprika
seasoning

dumplings:
1/2 cup GF flour
1/2 teaspoon xanthan gum
1/2 teaspoon baking powder
3 apricots, chopped finely
1 small cooked sweet potato, flesh only
1/4 cup water
1 tablespoon soya yoghurt
1 teaspoon chopped dill or parsley
seasoning

method:
1. Heat olive oil over a low heat + add the first 4 ingredients until softened.
2. Add the remaining ingredients + simmer on low for 15 minutes. Add more water if necessary.
3. Combine the dumpling ingredients to form a cookie dough consistency. Form 6 small dumplings or spoon the mixture straight into the pot. Cook, cover for a further 15 minutes.
4. Serve with a sprinkle of herb + crusty bread. Why not?

 

Christmas Stuffed Peppers

christmas stuffed peppers

Ha ha ha! Christmas stuffed peppers, I know, I know! I did this months ago (like in DECEMBER!) but then I kinda got pregnant and I felt sick. Really really sick. Like all the delicious food I lusted after I suddenly hated! I lost all my energy, I was tired and let the blog slip. I went to India in December (yes, I did go to India with horrific morning sickness and it was hardwork! This is another story) and came back in January with a nasty bug which was making good friends with pregnancy nausea. Man, I felt like shit. I let the blog go more and I found my fleece blanket, a good book, salty potato anything and turned the heating up for weeks.

But but but but…….I am FIVE months nearly and I don’t feel sick, or tired but full of energy and my love of food has returned to me! Hence, I can now look at these peppers again. God, in no way are these just for xmas but they seemed like an appropriate thing to eat on the day in place of bird and sauce.

christmas stuffed peppers

What the heck is a Christmas stuffed pepper anyway? I’m not sure either but these are damn tasty and do actually contain walnuts and cranberries which are pretty Christmassy! Oh and just red and green bell peppers too – true Crimbo colours! When you don’t eat meat you need to be a little more creative but it’s sure worth it cos these are tasty, satisfying and miles better than any sliced meat I ever had. Of course I’m going to say that, I don’t eat meat – but it’s true. Any vegetarian or vegan would be happy to be served these if you’re ever struggling to cater for these fussy fellows 😉

christmas stuffed vegan peppers

I love stuffed peppers for how easy they are and you can stuff them with absolutely anything!
Here’s to many more recipes to come!

vegan stuffed peppers

Christmas stuffed peppers

(serves many)

6 bell peppers, tops cut off + cleaned inside
3 garlic cloves
1 small onion, diced
2 cups chestnut mushrooms, chopped roughly
1 can chopped tomatoes
2 cups cooked lentils/rice
1 teaspoon each of thyme + cumin
salt + pepper
2 large handfuls kale
1/2 cup dried cranberries
1/2 cup walnuts

Method:

1. Preheat oven to 375 ÂșC. Prepare peppers + cook rice/lentils if not already cooked.
2. Fry onions, garlic + mushrooms until fragrant + softened.  Add tomatoes, lentils, seasonings, kale, cranberries + walnuts + gently simmer for 5 more minutes.
3. Spoon the mixture into the hollow peppers and replace the lids. Bake for 40-50 minutes.
4. Remove from the oven + serve immediately on ANY day of the year, not just for Christmas.

Spiced Cabbage Fritters

I’ve been home from India a month now and I’m still not craving indian food, oops, potential overload maybe!? Oh god, what have I done to myself, I fear I will never eat a bowl of dahl again :-O This is weird for me as I’m usually a 2 curries a week kinda girl so in an attempt to kick start my curry love this recipe is very lightly spiced but more about the fresh ingredients than heavy spices. Actually, would we even call this Indian? Ummmm perhaps not, maybe just a jazzed up veggie fritter with cumin and turmeric.
vegan cabbage fritta
Anyhow, this recipe is perfect for using up excess veggies in the fridge or an excellent way to bump up your fruit and veggie intake with four delicious helpings of vegetables in a comforting indian spiced fritter. Yep, four! It’s got cabbage in it, I really like cabbage a lot!

DSC_9863

This is definitely a weekend snack, or a simple starter, or perhaps a nice addition to brunch! Whatever the meal it’s a light and easy recipe that’s versatile too and more importantly utterly delicious. I love dishes like this but usually find that restaurant style versions are deep fried in who knows what oil and contain very little in the way of fresh vegetables and more in the way of flour and eggs.

cabbage fritta

This is different, what with it’s four servings of veggies these are packed full of vitamins and minerals, they’re dairy and gluten free, low fat and contain zero grain! Woooohoooooo! Let’s get frittering!
cabbage fritta

Spiced cabbage fritters

(makes 10-12 fritters)

2 heaping cups finely shredded savoy cabbage
2 small carrots, thin slivers using a veggie peeler
1 small onion, sliced finely
2 handfuls kale, shredded
2 tablespoons chopped coriander
1 cup gram flour
1 flax egg (1 tablespoon flaxmeal to 3 of water)
salt + pepper
1/2 teaspoon turmeric
1 teaspoon cumin seeds
3/4 cup water

Method:

1. Add all the prepared vegetables to a large mixing bowl + combine well.
2. Meanwhile combine the remaining ingredients in a seperate bowl to make a thick pouring batter. Add to the veggies + ensure the veggies are fully combined with the batter.
3. Heat coconut oil in a large frying pan + transfer 1/4 cup size helpings of the batter, pushing down with a spatula. Allow to brown and set before flipping to cook the other side.
4. Transfer fritters to a warm oven + continue cooking the fritters until the batter is no more. Serve warm with yoghurt, chutney, ketchup or whatever takes your fancy,

Curried Lentil Soup with Carrot + Coriander Dumplings (Gluten Free + Vegan)

curried lentil & dumpling stew
We spent our entire saturday morning in 3 carpet/wood flooring superstores and it was sooooo bad. Bad because I hate these places at the best of times, bad because I feel I should take a greater interest and enthusiasm for the flooring that goes down in our home (especially considering the financial outlay) and bad bad bad because we just couldn’t make a choice – oh golly! Instead we left with several quotes and unfinished business but I’m never going back there, no way. I really do want some nice flooring but it’s the time (it’s a lot) and effort that goes into choosing whilst getting caught up in the maze of DIY-ers frantically filling their trolleys like they know exactly what they’re doing. I guess I just need to be one of those people, someone who loves everything DIY, but I’m not. I’m the person who likes the nice house but without ever entering a huge superstore, I’m more than happy to choose online, at home and in comfort! The thing is you just can’t choose flooring online, it just doesn’t feel right….oh I know, first world problems hey!

lentil dumpling stew

Anyway, it’s food like this that gets me through car crash mornings such as hanging out in DIY stores in a confused state!! A real good, homely, comforting, major silly healthy lentil stew with the best dumplings ever. Oh yes.

curried lentil & dumpling stew

I’m gonna put myself out there now and say this is probably one of my favourite meals just for how wonderfully feel good and delicious it is. This is a complete meal in itself with plenty of protein and four servings of veggies served with grain and dairy free dumplings. I just gotta say these dumplings are better than those dumplings you used to love…..you know the ones and with healing onion, garlic, chili, ginger and turmeric this stew is sure to warm and nourish you all winter long….spring and summer too.

Right, time to call the DIY superstore and finally make that decision!

curried lentil & dumpling stew

Curried lentil soup with carrot + coriander dumplings

(serves 2)

soup:
1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
small piece of ginger, chopped finely
2 sticks celery, chopped finely
2 large carrots, chopped into small pieces
1 cup red lentils
4 cups vegetable broth
1/2 teaspoon each of cumin, coriander, turmeric + cinnamon
1 heaped teaspoon curry powder
2 handfuls greens, shredded
chili + coriander for dressing

dumplings:
1 cup chick pea (gram) flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 small carrot, grated
1 tablespoon coriander, chopped
2 tablespoons soya yoghurt
1/2 cup water

method:

1. Heat the olive oil over a low heat + add the first 6 ingredients, stirring until softened + aromatic.
2. Add the lentils, broth, spices + greens, keep on a low heat for 15 minutes. You may need to add more water if it over thickens, or add a teaspoon corn flour if it needs thickening.
3. Whilst the soup is simmering make your dumplings by combining the flour, salt + baking powder. Once combined add the carrot, coriander, soya yoghurt + water to form a sticky cookie dough mixture.
4. Form 6 dumplings by hand or alternatively spoon the mixture directly into the soup. The balls should sit on top without sinking. Cover the pan + simmer for a further 15 minutes.
5. Serve dressed with chopped chili + coriander.

Vegan Frittata with a Quinoa Crust

vegan quinoa frittataSometimes only tofu will do. I have a love hate relationship with the stuff, it’s the whole soya ‘is it bad for you or not’ thing but occasionally I just want it cos I like the stuff and it really does make the perfect egg substitute in this frittata. The rare occasions I cook with tofu I’m always sure to use organic stuff too. It’s pretty versatile and makes a fantastic egg substitute too and more randomly a super chocolate mouse.vegan kale frittata

Better than traditional egg based frittata and omelette. Honest.A slice of frittata

The creamy yellow ‘egg’ mixture is delicious, it looks more than taste like eggs but in a good way. The miso, nutritional yeast and mustard give a cheesy, nutty deep flavour that beats egg hands down. It really does. I had some leftover quinoa for a sturdy base/crust which is a really nice addition to an otherwise light snack. This vegan frittata is super quick and not too dissimilar to an original egg based recipe – fry off your chosen veg, mix up the egg mixture and throw it all together before baking. Easy really. This frittata has no saturated fat or cholesterol either. There’s so much kale in here there’s easily a serving per person, in fact this dish delivers 3/4 servings of veggies to each person. I love a happy ending. vegan kale frittata

A super charged plant powered frittata.

Delicious hot or cold, for lunch or breakfast and super tasty the next day!vegan kale frittata

Vegan frittata with a quinoa base

2 cups cooked quinoa
1 flax egg (1 tablespoon flax: 3 of water)
1 tablespoon olive oil
1 small onion, sliced
1 red pepper, chopped into small pieces
2 small chilis, chopped finely
4 mushrooms, sliced thinly
100 grams kale, torn into pieces
1 cup broccoli florets, broken into very small florets
handful coriander, roughly chopped

‘egg’ mixture
1 package firm organic tofu (362 grams)
1/2 cup almond milk
2 tablespoons nutritional yeast
2 teaspoons miso paste
1 teaspoon English mustard
2 teaspoons corn starch
1 teaspoon turmeric
1/2 teaspoon nutmeg

Method:

1. Preheat oven to 200ÂșC. Grease a 10″ springform baking pan + set aside. Combine the quinoa + flax egg thoroughly + press down to form a crust in the greased baking tray. Bake for 15 minutes.
2. Meanwhile gently fry the onions, pepper, chili + mushrooms in the olive oil for 10 minutes until softened. Add the kale, broccoli + coriander + contine to cook for a further 5-10 minutes. Turn off the heat.
3. Add all the ‘egg mixture’ ingredients to a blender + blend until smooth. Combine the vegetables + ‘egg’ mix well + spread evenly onto the quinoa crust. Bake for 4o -50 minutes, checking half way through. Allow to cool for 30-45 minutes before removing from the baking pan.

Comforting Cheesy Pumpkin Sauce With Kale + Pasta (Gluten Free + Vegan)

cheesy kale pumpkin pastaI saw two ladies running in opposite directions today along the canal towpath so I nosily lingered and wondered as they fast approached each other whether they would say hello or not……..they didn’t and I wondered why. It disappointed me and made me a little sad. Two runners, a nice morning, literally elbow skimming each other, yet no acknowledgement or good morning from either. Sad times eh? Is this why I get that look of ‘are you mental’ when I strike up a conversation with a fellow strangers? I think it’s a shame. I always say hi, acknowledge others when out and about, it’s the done thing, right?DSC_8344

I have no way of introducing this recipe apart from it’s the kind of meal that puts a big crazy smile on my face. A deliciously smooth, creamy, cheesy, smokey pumpkin sauce for all your pasta needs. The kind of ‘go to’ comfort food you need when the temperature dips and the days get shorter.

Creamy, cheesy + delicious pumpkin sauce

I like to make a double batch + put it in the fridge ready and waiting for a couple of effortless mid week lunches. You can used canned pumpkin but if you wanna take the time roast your squash you’ll reap the reward of a sweeter flavour. I like rewards so I roast my pumpkin but canned is fantastic as a short cut.Cheesy pumpkin sauce with kale + pasta

Isn’t pumpkin pretty? I bloody love nature.Glorious pumpkin!

This sauce isn’t like your average pasta sauce but clearly this is in a good way. It’s low in sodium, has zero sugar and there’s no need to add a tonne of oil either. Almond milk, nutritional yeast + a touch of liquid smoke gives this pumpkin sauce a delicious creamy, cheesy + slightly smokey flavour. Nutritional yeast is mighty high in B vitamins and this sauce wouldn’t be what it is without it.

I’d definitely recommend an alternative pasta or at least whole grain as life’s too short to eat white sludge. I’m in love with buckwheat + brown rice pasta which are much better decisions, nutritionally + taste wise. They’re easily found in your local health food store or if you’re lucky in the gluten free section of your local supermarket. Winner. Oh, there’s kale in this too. Enough said.Cheesy pumpkin sauce

pumpkin + kale = happy times

kale + cheesy pumpkin sauce = very happy times

broccoli, spinach + other green things would be nice too

if you see me out running, say hello + make me smileCheesy pumpkin sauce with kale + pasta

Comforting Cheesy Pumpkin Sauce With Kale + Pasta

2 cups diced pumpkin or squash
2 garlic cloves
1/2 teaspoon nutmeg
1 tablespoon liquid smoke
1/2 teaspoon cayenne pepper
2 heaping tablespoons nutritional yeast
2 cups almond milk (unsweetened)
salt & pepper
big handfuls of kale
100 grams of pasta per person

Method:

1. Pre-heat oven to 170ÂșC + place cubed pumpkin on a baking tray, sprinkle with salt + bake for 25 minutes.
2. Add the remaining ingredients to a blender with the roasted pumpkin and puree until smooth. Add more milk to loosen if needed.
3. Cook pasta per packet instructions, add kale 1 minute before the end. Drain the pasta/kale + stir through enough pumpkin sauce to coat the pasta.

Store leftover sauce in refrigerator for up to 5 days. Freezes well.

Adapted from Oh She Glow’s ‘Smokey butternut squash sauce’. 

 

 

 

 

 

White Bean, Kale + Smoked Paprika Stew (GF + Vegan)

smoked paprika stewThe clocks have gone forward so it’s officially time to eat hearty stews (it’s always OK to eat big stews in my opinion)…….like this warming Spanish white bean, kale + smoked paprika one pot wonder. I’m going to do you a favour now cos I’m feeling nice. Here goes – if you don’t already have this smoked paprika in your life then get involved…….immediately.Smoked paprika

It’s Spanish, it’s sweet, it’s smokey, it’s rich, it’s burnt red, it’s magical, like in a transform a mediocre dish kinda way. And it’s just a spice so try it out for an authentic Spanish tasty addition to your fav meals. This sweet variety is not at all spicy but you can buy a hotter version also, cunningly called ‘hot smoked paprika’ – be careful which one you pick up! Smoked paprika is great in stews, in stir fried spanish style rice, dips, sprinkled over potato wedges, stirred into casseroles, in pasta sauce…………yep, La Chinata may turn into your new best friend.A big pot of smoked paprika stew

This white bean, kale + smoked paprika stew is a feel good eat, packed full of flavour, warming, nourishing -hugging you from the inside out……ahhh bless. It’s super versatile so add your favourite veggies and preferred white beans. I would suggest haricot or cannellini to anyone who’s not keen on pulses as they’re no different to the ones in a can of heinz…..this will be a lot tastier though, naturally!process

This white bean, kale + smoked paprika stew really does care a lot, with it’s 6 servings of vegetables per portion and warming smokey tones – it really is the stew that just keeps giving.

Served with socca (of course) but rice, breads or potatoes would be  nice.Smoked paprika stew + socca

White bean, kale + smoked paprika stew

(serves 2)

1 tablespoon olive oil
1 red onion, chopped
3 cloves garlic, minced
1 red pepper, diced
1 carrot, diced
1 cup butternut squash, cubed
1 tablespoon sun dried tomato paste
1 can chopped tomatoes + 1 can water
1 teaspoon each of dried thyme + smoked paprika
2 large handfuls kale, torn into small pieces
250 grams white beans (haricot, cannellini, butter or chick peas)

Method:

1. Heat the oil in a large pan + gently fry the onion, garlic, carrots, pepper + squash for 10 minutes until fragrant + softened.
2. Add the tomato paste, chopped tomatoes, water, thyme + smoked paprika. Stir + simmer for 15 minutes.
3. Add the beans, kale + season to taste. Continue cooking for a further 15 until the beans begin to soften + break down.
4. Serve immediately with warm bread or baked sweet potatoes.

 

Kale, Apple, Raspberry + Goji Green Smoothie

kale & goji smoothieThe power of the green smoothie. After a few instagram postings of my super green smoothies, I now have my Mum making them and dishing them out to anyone that wants them (yep, my 86 year old grandmother!). Proud much.Drink your greens!

I’ve promised myself to keep up my green smoothie habit so the Vitamix is getting a bit of a beating these days. Plus, I’m getting pretty experimental with my concoctions, some of them not as nice as others. I really like this kale, apple, raspberry + goji smoothie so thought it best to share it as inspiration to get creative and make your own.

I pretty much use kale as the main green in my ‘green’ smoothie and for good reason. At the end of the day, it really is all about the kale. I still can’t get over this: 1 cup has 1327% of our daily vitamin K needs. Woah. But in case you were interested in some more in depth reasoning of why you need kale in your life, just check these ten reasons out.  But, but but, kale per calorie has more calcium than milk. Hallelujah. See, kale really is everybody’s friend. Not milk, milk is never your friend. Raspberry, kale, apple + goji smoothie

I’ve never been a massive fan of goji berries, I like ’em just don’t love ’em but I must admit they do have some redeeming features. Chewy, tangy and sweet, they give this smoothie a nice flavour and texture as well as a ramp up on the nutritional front. Like many berries, goji’s have very powerful antioxidant properties and excellent levels of vitamin A, so a great choice to throw into your morning smoothie and pretty tasty on their own as a chewy snack.Blend those greens!Blend it up!

Apple is probably my favourite fruit to throw into a green smoothie as not only does it increase the nutrient density, it makes it richer in fibre and gives a huge whack of juicy sweetness. Yum. I like this smoothie for the light snack that it is but if you wanted to make it more substantial a nut butter, hemp, flax or chia seeds would be great additions. Have your smoothie your way, of course.

What’s your favourite smoothie addition?Drink your greens!

Kale, apple, raspberry + goji berry smoothie

(serves 2)

2 handfuls fresh kale
1 apple, chopped
1 cup raspberries
1/3 cup goji berries
1 cup almond milk
1 frozen banana
6 ice cubes

Add all the ingredients to a blender and blend until smooth.

Healthy Cauliflower Crust Pizza with Kale + Cashew Cheese (Paleo + Vegan)

Cauliflower is more than just a cheese bake or a token side of veg.Cauliflower crust pizza with kale + cashew cheese

And this cauliflower crust pizza with kale + cashew cheese has been a long time coming. I’ve been planning on making this for over a year but I gotta say it’s totally worth the wait. I’m so sold on cauliflower as a pizza crust, in the same way I’m a fan of it as a rice replacement. Sometimes you just want a lighter alternative, maybe you’ve ditched the grains or perhaps you just want a variation on a favourite pizza. Regardless, cauliflower crust just works, it’s tasty and a great way to reduce the carb load of your meal whilst increasing the nutritional density. You really don’t think you have to be following a paleo diet to enjoy such things either.Cauliflower pizza dough

This cauliflower pizza is entirely plant based but of course you can add cheese (and anything you want for that matter!) but I wanted to keep this fresh and vibrant with crisp clean greens and creamy unadulterated cashew cheese. Can we take a moment to appreciate the humble cauliflower………………The humble cauliflower

Aesthetically pleasing, versatile and healthy too, very healthy and not surprising as cauliflower belongs to the kale, cabbage, broccoli and collard family. So let’s not reserve this wonderful vegetable for a cheese bake or a token side dish but commit to using more of this good stuff. Here’s some good reasons to include more of this humble vegetable in your meals:

a cruciferous detoxifying vegetable scientifically proven to contain cancer prevention properties
high in vitamin C, K and antioxidants, it really is a powerhouse of nutrients
fibre rich and perfect for digestive support and optimum function
a milky, sweet nutty + low carb option for ‘rice’ and pizza ‘dough’

Cauliflower pizza pre cashew cheese

See, cauliflower really is the perfect base for a grainless pizza, ticks pretty much every  box and beats a heavy, dough laden, soggy pizza base any day. It takes no longer to throw together than a regular wheat dough but is a whole lot healthier. Of course you can replace the chia egg with 2 regular eggs if you eat animal products but I found the chia egg did a great job. A shop bought tomato sauce can be subbed if you are really tight on time but this one really is very quick, can be made in advance and stored in the fridge.Cauliflower pizza process

Feel free to add any topping you love but I just had to use some pretty greens to ramp up the nutrient levels. I’m still living by the rule, ‘eat more kale’ but now I have the addition of, ‘eat more cauliflower’! Not hard to do with a recipe like this.A slice of pizza!

This cauliflower crust pizza with kale + cashew cheese is nutrient dense, fibre rich, grain free and suitable for most diets. Now that’s what I call plant power.

Enjoy.Cauliflower pizza with kale + cashew cheese

Cauliflower crust pizza with kale + cashew cheese

(serves 2)

for the cauliflower dough:
1/4 cup chia seed
3/4 cup water
1 small head of cauliflower
1/2 teaspoon salt
1 teaspoon oregano
1 tablespoon nutritional yeast
2 tablespoons almond flour

for the tomato sauce:
1/2 can tomatoes (200 grams)
1 tablespoon olive oil
3 garlic cloves, minced
1 teaspoon oregano
1/2 teaspoon raw brown sugar
salt + pepper

toppings:
kale, torn into small pieces
red onion, sliced finely
black olives, sliced
cashew cheese
rocket

1. Pre-heat the oven to 200 ÂșC. Prepare the chia egg by combining the chia seeds with the water + setting aside for 15 minutes.
2. Break the cauliflower into smaller pieces + place in a blender. Pulse until a light cauliflower flour like consistency is achieved. You may need to do this in batches. Transfer cauliflower mixture to a large bowl. Using your hands, squeeze handfuls of the cauliflower over an empty bowl to release any excess water. Add the remaining ingredients to the cauliflower along with the chia egg. Combine fully until a doughy consistency is achieved. Add more almond flour if necessary but the dough will always be ‘wetter’ than wheat doughs.
3. Transfer the dough ball to a greased baking pan + push down into a pizza shape (I like oval), leaving the edges slightly thicker. Place the base in the oven for 20 minutes or until lightly browned and set.
3. Meanwhile heat the olive oil + lightly fry the garlic until fragrant. Add the remaining ingredients + simmer for 10 minutes.
4. Lightly fry the red onion + kale in olive oil for 5 minutes until softened. Set aside.
5. Remove the pizza base from the oven + add the tomato sauce, followed by the red onion, kale + olives. Return to the oven for 8-10 minutes.
6. Drizzle with cashew cheese + sprinkle with rocket.

Kale, Avocado, Mango + Pumpkin Seed Salad – Vegan

DSC_6751I was never the kid who hated greens, there was no need to twist my arm or bribe me to eat them ‘cos I really liked them, a lot. I still do but these days I love drinking them too, something a younger me may have turned her nose up at!  I love every vegetable and fruit out there, there’s not one I don’t like! So I’m not choosy or picky in the slightest aside from the meat part, but just being a vegetarian I’m seen as a little fussy by friends and family! It’s a shame because there’s so much I do eat and I’d never turn my nose up at fresh, whole, natural foods. I need some vegetarians in my life! I was talking to Russ the other day about how I don’t know any other veggies (aside from him) which is weird because when travelling it felt like every second person I met didn’t eat meat. I have my theories but anyway I’m currently on a mission to find fellow vegetarians!KAMPS Salad!

Greens have got to be one of the cheapest vegetables in town and in my opinion the most delicious and versatile too, what a bonus. They make a great alternative to regular salad leaves especially if you massage them with an oil/citrus dressing. There’s so much variety too so I think I’ll try some collards in the next salad bowl. In the meantime I’ll maintain my love affair with Kale with this winning combination of flavours. This raw salad is so simple, fresh, clean and nourishing, it’s definitely a feel good recipe. It’s great as a quick snack and would be perfect with some wholegrain rice or quinoa for a more substantial meal. I dressed mine up to the nines with some cashew cream, just because I’m adding this to everything these days!Kale, lemon & sa

I’m eating this combo a lot at the moment, so much so I’ve named it KAMPS – kale, avocado, mango, pumpkin seeds!Ingredients- KAMPS

The sweet mango with the creamy avocado mixed into the lemon flavoured kale is something special. We all know Kale is the king of greens but avocados are the queen of fruits and truly shine in terms of their health benefits too. They’re excellent for heart health and are full of healthy plant based fats which actually lower cholesterol. Avocados are superb for regulating blood sugar levels and high in fibre too, making them one of the healthiest foods in town. Gosh, kale, avocado and pumpkin seeds in the same dish is pretty nutritionally impressive.

Did you eat your greens as a kid? Are you surrounded by lots of other vegetarians?Kamps & cashew cream

KAMPPS

(serves 2 as a side or 1 as a meal)

3 large handfuls kale
1 tablespoon olive oil
1 lemon, juiced
1/2 teaspoon salt
1 avocado, chopped into cubes
1 small mango, chopped into cubes
1/4 cup pumpkin seeds

Method:

1. Wash the kale leaves & massage them with the oil, lemon & salt. Set aside.
2. Prepare the mango & avocado. Transfer kale to serving bowls and dress with remaining ingredients.
3. Eat alone or dress up with quinoa, brown rice, rye bread & plenty of cashew cream!

1 2