pumpkin seed

Detox Winter Vegetable Quinoa Bowl with Cranberries + Pumpkin Seeds

roasted veg

I feel quite sorry for brussel sprouts, they have a hard life. First off, they are a hugely love/hate food and brussel sprout haters seem to feel strongly about these poor green vegetables, like there’s hatred there!! The other reason why I feel sorry for brussel sprouts is they only come out once per year for a little christmas festivity + are generally always just a token at the dinner table. I propose we grow more and eat more sprouts outside of the festive season and secondly to promote the poor brussel sprout to something other than a side to a piece of meat. Don’t get me wrong, I like a side of sprouts, especially dipped in ketchup (is that wrong?) but I just think we’re selling them short that’s all. There are endless ways to celebrate sprouts and get more involved.

roasted sprout quinoa salad

How about a winter vegetable quinoa bowl?

Hail to brussel sprouts in curries, stir fries, roasted vegetable dishes, veggie skewers, salads and vegetable hash. They are versatile little buggers.roasted veg sprout quinoa salad

These are a super dietary form of vitamin and mineral antioxidants which helping to address chronic and excessive inflammation, they provide fantastic cardiovascular support with their powerful cholesterol lowering properties and being super detoxing they’re ideal for the excesses of the holiday season. But don’t wait ’til any holiday season to enjoy the deliciousness. Have this now and detox the tasty way!

quinoa sprout veg

Winter vegetable quinoa bowl with cranberries + pumpkin seeds

(serves 2)

2 cups brussel sprouts, cut in half
2 cups butternut squash, cubed
2 cups chestnut mushrooms, cut in half
1 red onion, chopped into segments
1 tablespoon olive oil
salt + pepper
2 cups cooked quinoa
1/4 cup pumpkin seeds
1/4 cup dried cranberries
herbs + lemon juice for dressing

method:

1. Preheat oven to 200ºC. Prepare vegetables + spread evenly on a large baking tray. Drizzle with olive oil, season + roast for 20 minutes. Remove from the oven when softened + starting to brown.
2. Add the quinoa, pumpkin seeds + cranberries to a large serving bowl. Fold through the roasted vegetables, add a squeeze of lemon + adjust the seasoning.
3. Serve dressed with extra seeds + cranberries.

Pistachio, Pumpkin Seed + Herb Falafel (Gluten Free + Vegan)

Pistachio, Pumpkin Seed + Herb FalafelFor me falafel is a full on, fill me up, give it to me now crave food. It’s pure comfort food. When I want something filling, fresh, warming and healthy yet satisfying this is it. The thing is I rarely make falafel and it’s not like it’s easy to get in fast food joints around here either. Oh, what I would do to have a little local cafe nearby that baked me falafel when I needed it most, now that would be good. Until my make believe plant based Arab inspired fast food joint opens I’ll be making this myself and more often.

I am in love with North African flavours so naturally falafel is pretty high up there on the favourites list, I definitely ate my fair share (ok, more than is fair!) in Egypt. Were they better? Ummmm, not necesserily! The trouble is most falafel is deep fried as that’s in fact the traditional way of preparing it but it’s way toooo oily for me and so unnecessary as IMO they taste so much better baked. These pistachio, pumpkin seed + herb falafel are fragrant, lightly spiced, fresh, crispy on the outside, soft and creamy on the inside and devastatingly good, in taste and for health! Yes, every recipe on this blog is healthy………

This here is falafel, just how it should be.Green falafel + yoghurt mint dressing

Baked not fried.Green falafel + yoghurt mint dressing

Russ was on ball making duty as it’s not my forte and his balls are so uniform, round and smooth (humour me). And green, nice and green thanks to the mint, coriander, pistachio and pumpkin seeds. Not only does this add a nice touch visually it really ramps up the nutritional density too. This pistachio, pumpkin seed + herb falafel is high in protein, contains only heart healthy fats, low in sodium and the herbs provide immense anti-inflammatory and ant-bacterial benefits. You just gotta love fresh green herbs. Russ making falafel

These little blighters are super easy to put together and can be whipped up in 15 minutes flat,  get somebody else to roll your balls and it’ll be quicker than that! I’ll send Russ round?Easy recipe....

Extra tasty served in fresh crisp lettuce leaves, the best way. Gone are the days when I felt self conscious eating from a lettuce or cabbage leaf, where others would sometimes make comments in confused wonder or assume I was just a weird eater. I’m not sure why either as it’s one of the most delicious ways to eat food minus the heavy carb and gluten load, just ask the Koreans. Since living in Korea for a year I soon learnt to love the leaf wrapping as they wrap everything in a fresh lettuce leaf, a crunchy wad of cabbage or a crisp sheet of seaweed. Oh I do miss that place and it’s food, but not the soups so much, particularly the ones where they sneak tiny bits of pork into it and tell you it’s vegetarian! Back to the leaf, Korean supermarkets have entire refrigerators dedicated to housing the most pristine, organised and colour coordinated lettuce leaves you have ever seen. Our local store even had a designated lettuce leaf handler (nice guy too), in charge of bagging, weighing and most importantly keeping the green, purple and red (yes, they put a lot of love and affection into their lettuce!) display looking beautiful. Tangent….yes falafel…..eating out of a lettuce leaf = good.

Falafel, lettuce wraps + salad

So, although I’m no longer leaf wrapping on a daily basis I always take up any opportunity to use fresh plant- powered wraps, especially if there’s falafel involved. I do wonder if I’ll ever be able to eat from a leaf again without thinking about Korea!! Good times.A whole lotta lettuce wrap

Falafel is a classic veggie staple and is delicious served with a big salad and if lettuce leaf wraps aren’t for you a wholewheat pitta would be amaze-balls (get it?) too. I like both, falafel wrapped in lettuce and stuffed in a pitta, finished off with generous dollops of minty dressing. Oh dear, now that is delicious.Falafel in hand

Pistachio, pumpkin seed + herb falafel

(10 balls)

1 can drained chickpeas (240 grams)
2 garlic cloves, peeled
1 small onion, chopped
small handful fresh mint
small handful fresh coriander
1/4 cup pistachios, shelled
1/4 cup pumpkin seeds
1 teaspoon cumin
salt & pepper

mint dressing:
small handful mint, finely chopped
2 tablespoons yoghurt + 1 of water

Method:

1. Rinse + drain chickpeas, set aside. Place garlic, onion + green herbs into a food processor or blender + pulse until roughly chopped. Add the nuts + seeds + pulse to a rough texture. Add the chickpeas, cumin + salt/pepper + blend until fully combined so that it retains a rough like texture. You may need to redistribute the mixture with a spoon in between blending.
2. Form 10-12 balls from the mixture + place on a baking tray lined with grease proof paper. Bake falafel in the oven for 20 minutes until firm + crispy on the outside. Combine the mint dressing ingredients in a small bowl or cup + set aside.
3. Serve in lettuce with a sprinkle of pomegranate seeds + a drizzle of mint yoghurt dressing.

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!