Where there is food there is love
Please enjoy some of my favourite healthy recipes.
Easy Chickpea Curry
Ingredients
- 1 tbsp oil
- 2 1/2 tsp ground cumin
- 1 1/2 tsp garam marsala
- 2 garlic cloves, chopped
- 1 brown onion, chopped
- 1/2 leek, choppped
- 1 cup butternut pumpkin, peel & chopped into small cubes
- 1 sweet potato, chopped into small cubes
- 1 cup cauliflower, chopped into pieces
- 2 cups vegetable stock
- 400 g tin diced tomatoes
- 400 g tin chickpeas, rinsed and drained
- 1 cup cooked brown rice
- baby spinach to serve
- coriander to serve
- greek yoghurt to serve
- 1 lime to serve
Instructions
- Heat oil in large saucepan over medium heath
- Cook onion, leek and garlic stirring for 2-3mins
- Add pumpkin, sweet potato, garlic and spices – cook for 1min or until fragrant
- Add stock and tomatoes, bring to the boil, reduce heat and simmer uncovered for 10mins
- add cauliflower and chickpeas and simmer for a further 10mins or until vegetables are just tender
- spoon the curry into bowls, add rice and top with baby spinach, yoghurt, coriander and lime
Notes
- Add or subtract vegetables as you please – my goal is always to add more.
- If you forget to cook the rice or are short on time, utilise microwave rice.
Kindof Anzac Biscuits
A slightly healthier version of the classic
Ingredients
- 1 1/2 cups rolled oats
- 1 1/2 cups desiccated coconut
- 1 cup wholemeal flour
- 1/4 cup linseeds (ground up a little)
- 1/2 cup macadamia oil
- 1/2 cup pure maple syrup
- 1 tsp vanilla essence
- 1/2 tsp bicarb soda
- 3 tbsp hot water
Instructions
- Preheat oven to 175oC
- Combine oats, coconut, flour in a mixing bowl
- Combine oil, maple syrup, vanilla essence and bicarb in a small bowl
- Add hot water to liquids and stir
- Add liquids to oat mixture and combine
- Roll tablespoons of mixture into balls and place on lined trays
- Gently press each ball to flatten slightly
- Bake for 12-15mins until slightly golden
- Cool and rack and enjoy (they taste nice warm!)
Notes
- Definitely not as melt in your mouth as traditional Anzac biscuits that contain a lot of butter and sugar but I really liked this more subtle taste.
- I love trying to incorporate ingredients like linseeds (that are great for menopausal women) into cooking
- With this first try, I could have ground up the linseeds a little better, so the nutrients were exposed more.
- I love vanilla and I think it gives this recipe a really nice flavour.
- The biscuits are a little flaky but still delicious!
Red Lentil Dahl
Ingredients
Dahl
- 2 tbsp oil
- 2 onions, thinly sliced
- 1 leek, chopped
- 1 red capsicum, chopped into small pieces
- 4 tomatoes, roughly chopped
- 2 garlic cloves, chopped
- 1 large potato, chopped
- 1 small sweet potato, chopped
- 4 tsp curry powder
- 2 tsp tumeric
- 300 g red lentils
- 4 cups vegetable stock
Garnish
- coriander
- natural yoghurt
- lime
Instructions
Dahl
- Heat oil in large fry pan
- Add onion, leek, garlic and red pepper for a few minutes until softened
- Add tomatoes, cook for a few minutes
- Add curry powder and turmeric
- Add stock and bring to a boil
- Add potato and sweet potato
- Reduce heat, cover and simmer gently for approx 20-30 minutes until lentils and potatoes are soft, adding a little water if necessary
Serving
- Serve dahl in bowls
- Add a large spoonful of yoghurt
- Garnish with coriander and wedges of lime
Tofu Peanut Bowl
A delicious tofu meal that's full of goodness
Ingredients
Marinade
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp maple syrup
Tofu & cauliflower
- 1 block firm tofu
- 2 tbsp plain flour
- 1/4 cauliflower
- 1 tsp garlic powder
- 1 tsp paprika
Peanut sauce
- 3/4 cup peanut butter
- 3 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp sesame oil
- 2 tbsp rice vinegar
- 1/2 cup warm water
- 1/2 tsp ground ginger
- 1 tbsp lime juice
- 1/2 tsp chilli flakes
Bowl
- 2 cups cooked brown rice
- 2 red peppers
- 3 cups chopped kale
- 1 tbsp olive oil
Instructions
Marinade
- Mix together soy sauce, maple syrup, sesame oil
Tofu & Cauliflower
- Preheat oven to 190 degree celsius
- Drain tofu and press with paper towel to remove any moisture
- Cut tofu into small cubes
- Add to a bowl with marinade
- Marinate for approx 20mins
- Chop cauliflower into pieces
- Add cauliflower to a baking tray lined with baking paper
- Sprinkle cauliflower with garlic powder and paprika
- Toss marinated tofu with plain flour
- Add tofu to a baking tray lined with baking paper – leave space between pieces
- Bake tofu and cauliflower for 25-30mins or until brown
Peanut Sauce
- Mince or chop garlic
- Add all ingredients except for water and whisk together until smooth
- Slowly pour in water
- Note – can re-heat in microwave before serving
Bowl
- Slice red peppers into thin strips
- Add to pan with 1tbsp oil and saute for 10mins
- Add in kale cook for 1-2mins until wilted
- Assemble bowls with rice, cauliflower, tofu, red peppers and kale
- Drizzle with peanut sauce