Chargrilled Asparagus, Courgette and Peppers tossed with Wild & Red Rice and Puy Lentils in a Minty, lemon Yogurt Sauce – GF

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Chargrilled Asparagus, Courgette and Peppers tossed with Wild & Red Rice and Puy Lentils in a Minty, lemon Yogurt Sauce – GF
 
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I love chargrilling vegetables on a cast iron griddle. Nothing beats the taste and texture that is produced. Cast iron griddles are relatively cheap, I do alot of my cooking in cast iron pans or pots. They may be heavy, but the quality of food that is produced is worth it.
Author:
Recipe type: Grains, Pulses, Salads, Vegetables
Serves: 6

Ingredients
  • 1 cup mixed Wild and Red Camargue rice – washed
  • 1 cup puy lentils – washed
  • 375g small Asparagus Spears – washed
  • 3 Courgettes -sliced diagonally into ½ cm pieces
  • 1 Red Pepper – cut in half, then each half slice into three strips
  • 1 Yellow Pepper – cut in half, then each half slice into three strips
  • 1 Orange Pepper – cut in half, then each half slice into three strips
  • Extra Virgin Olive Oil
  • 40g Shelled Pistachios
  • 30g Coriander – finely chopped
  • 15g Basil – finely chopped
  • 3 Shallots – thinly sliced
  • Cracked Pepper
  • Rock Salt
  • YOGURT DRESSING
  • 3 Tbs Lemon Juice
  • 3 Garlic Cloves – finely chopped
  • 170g Greek Yogurt – 0 fat
  • 1 tsp dried Mint
  • 1 Tbs Extra Virgin Olive Oil
  • 1 tsp Apple Cider Vinegar
  • ½ tsp Sea Salt

Instructions
  1. Fill two saucepans with water, add the rice in one and the puy lentils in the other
  2. Bring to boil, then cook until al Dante – approx. 15min
  3. Strain and put aside to cool
  4. Heat a cast iron griddle on the highest setting for approx. 5-10min
  5. Spray some Olive oil over the Asparagus Spears, peppers and courgettes
  6. Lay one layer of the Asparagus over the cast iron griddle and cook on each side for approx. 5 min or until those lovely black lines appear
  7. Repeat this until all the veg are cooked
  8. Cover veg with cling film
  9. When they’ve cooled, rub and/or peel off the skin from the pepper
  10. Meanwhile place the shallots in a med size frying pan with 1 tsp of olive oil and some filtered water, and on med heat cook until caramelized. Make sure you constantly toss using two spoons. This will take approx. 10-15min
  11. Place the shelled pistachios in a small frying pan and on med heat, toast
  12. Be careful not to overcook as they will burn, you’ll need to keep on tossing the pistachios until you can start smelling them cooking, then transfer to a small bowl to stop the cooking process
  13. Place the rice and puy lentils in a very large salad bowl, add the herbs, season and toss, taste, season, toss – repeat if necessary
  14. Add the shallots and toss to combine well
  15. To make the yogurt dressing, put all the ingredients in a bowl and blend using a hand/stick blender until smooth
  16. Pour dressing over rice/lentil mixture and using two large spoons combine very well – until all the rice and lentils are coated
  17. Chop the Asparagus into bite size pieces, probably each spear into 3 pieces
  18. Chop the Pepper strips into bite size pieces
  19. Add the veg and pistachios to the rice/lentil mixture and toss lightly
  20. Enjoy and Serve!

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Slow Roasted Pumpkin & Cherry Tomato Salad with Quinoa & Farro

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Slow Roasted Pumpkin & Cherry Tomato Salad with Quinoa & Farro
 
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Author:
Recipe type: Grains, Salads
Serves: 6

Ingredients
  • 1 cup Farro – washed
  • 1.5 cups Quinoa – washed
  • 1 med size Kabocha Pumpkin – halved, de-seeded then cut into 1cm wedges
  • 2 punnets small Cherry Tomatoes
  • 2 Red Onions – peeled, cut in half then each half cut in 4 wedges
  • 1 large long red Pepper – de-seeded and cut into 1cm rings
  • 60g Pumpkin Seeds
  • 1 small block of Feta Cheese – cut into small cubes
  • 1 large handful Rocket – washed
  • A few sprigs of fresh Rosemary – leaves removed and chopped
  • Dried Thyme
  • Balsamic Vinegar
  • Extra Virgin Olive Oil
  • Rock Salt
  • Cracked Pepper
  • DRESSING
  • 1 Tbs Tahini
  • 1 Tbs Agave
  • 3 Garlic Cloves
  • Juice of 1 Lemon
  • 1 Tbs Extra Virgin Olive Oil
  • 1 Tbs White Wine Vinegar
  • 1 Tbs Dijon Mustard
  • 3 Tbs Filtered Water
  • ½ tsp ground Cinnamon

Instructions
  1. Fill a saucepan ½ way with water and bring to boil, add the farro and on med heat cook for approx 10-12min or until al dante
  2. Strain and lay out on a large surface to cool – i used a very large salad bowl
  3. Place 3 cups of water in another saucepan, add the Quinoa and bring to boil, then simmer for 10-12 min or until all the liquid has been absorbed
  4. Remove from heat, place a clean tea towel over the saucepan, lid over the tea towel and allow to sit for min 10min
  5. Using a fork, remove quinoa and pour over the farro
  6. Pre heat the oven to 150 degrees Celsius – fan forced
  7. Place the tomatoes on one non stick baking tray, spray with Olive oil, season and toss.
  8. Add some chopped rosemary and thyme and toss again
  9. Bake on the top shelf of the oven for approx 1.5hrs
  10. On another large baking add the pumpkin, spray with olive oil, season, toss, add some rosemary and thyme and toss again
  11. Bake towards the bottom of the oven for 1 hour, turning them half way
  12. On a smaller baking tray add the red peppers and onions, spray olive oil and season then toss.
  13. Splash some balsamic vinegar over the red onions only
  14. Then bake towards the top of the oven for approx 30-40mim
  15. To make the dressing, place everything in a bowl and blend using a hand/stick blender until smooth
  16. When everything is ready you’ll need two large bowls to toss everything in
  17. Place half of all the quinoa and farro in each bowl
  18. Season, toss, taste, season, toss
  19. Add half of everything else in each bowl and using two large metal spoons combine well
  20. Pour half the dressing in each bowl and toss to combine well
  21. Pour one of the bowls ingredients in the other to make only one bowl
  22. Serve and Enjoy!

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This recipe has been submitted to ‘Fat Tuesday: July 22, 2014′ @ http://realfoodforager.com

Carrot & Coconut Soup with Red Lentils – GF, Vegan

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Carrot & Coconut Soup with Red Lentils – GF, Vegan
 
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Author:
Recipe type: Soups
Serves: 6

Ingredients
  • 2 large Spanish Onions – sliced and diced
  • 4 Garlic – sliced and diced
  • 750g Carrots – peeled and chopped
  • 2 green Chilies – thinly sliced (seeds can be removed)
  • 100g Red split Lentils – washed
  • 1.2 Liters Vegetables Stock
  • 400g / 1 can Chopped Tomatoes
  • 1 Tbs Coconut Oil
  • 1 tsp ground Cumin
  • 1 tsp ground Coriander
  • ½ tsp ground Ginger
  • 1 tsp ground Turmeric
  • ¼ tsp Chili Flakes
  • Juice of ½ a Lemon
  • 250g Light Coconut Milk
  • 40g Coriander – leaves only – roughly chopped
  • Sea Salt
  • ⅛ tsp White Pepper
  • Non diary yoghurt to Garnish

Instructions
  1. In a very large saucepan, cook the onions and garlic in some filtered water until soft and translucent – approx. 10min on med heat
  2. Add the chilies, lentils, carrots, stock and chopped tomatoes
  3. Bring to boil then simmer for 30min with lid on
  4. Meanwhile, heat the coconut oil on low heat, add the ground Coriander, Cumin, Ginger, Turmeric and Chili Flakes. Cook on med heat for approx. 1-2 min.
  5. Remove from heat and add the lemon juice.
  6. Once the soup is ready, blend until smooth either with a stick blender or in a food processor
  7. Put soup back in saucepan and add the coconut oil mixture, simmer for approx. 10min then add the coconut milk, coriander leaves and season.
  8. Serve with some yoghurt and coriander leaves
  9. Enjoy!!

This recipe has been submitted to ‘Fat Tuesday: July 22, 2014′ @ http://realfoodforager.com

Fig & Date Fudge Balls – GF, Vegan

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Fig & Date Fudge Balls – GF, Vegan
 
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Author:
Recipe type: Desserts
Serves: 40

Ingredients
  • 10 soft dates – pitted
  • 8 figs (or 16 halves)
  • 1.5 cups of raw cashews – soaked for 2 hours
  • 3 Tbs desiccated Coconut
  • 3 Tbs raw Cocoa
  • 1 tsp Vanilla Extract
  • 1 Tbs Agave nectar or Maple Syrup
  • 1 tsp Sea Salt
  • Coconut flour to foll the balls with

Instructions
  1. Place all the ingredients in a food processor and blend until smooth
  2. You’ll need to stop a few times to scrap down the sides
  3. Once a lovely big doughy ball has formed stop the processing
  4. Roll the balls in the palm of your hand and on a round plate, sprinkle some coconut flour
  5. Roll the balls onto the coconut flour and store in a air tight plastic container, layered and separated with baking paper
  6. Enjoy!

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This post has been submitted to ‘Fat Tuesday: July 22, 2014′ @ http://realfoodforager.com/fat-tuesday-july-22-2014/

Smoked Trout, Asparagus and Feta Frittata – GF

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Smoked Trout, Asparagus and Feta Frittata – GF
 
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My friend Sigrun came to stay with us from Iceland. She brought me a packet of smoked trout. I had to think about what was the best way to use it, and i decided on a Frittata – Basically an Egg Bake. The smell that wafted through the house when this was cooking was incredible. The first mouthful was absolutely divine and it just got better and better. The saltiness of the feta just melted in my mouth. This is one dish I’ll be making over and over again.
Author:
Recipe type: Breakfast
Serves: 4

Ingredients
  • 1 Spanish onion – finely sliced
  • 2 Garlic Cloves – finely chopped
  • 2 Carrots – thinly sliced
  • 1 sm bunch Asparagus – washed and cut into 2cm pieces
  • 2 Courgettes (Zucchini’s) – grated on the large setting
  • 2 large handfuls of baby spinach leaves – washed thoroughly
  • Small bunch of Chives – finely chopped
  • Handful of Basil leaves – washed
  • 150g Feta Cheese – cut into small cubes
  • 100g approx. Smoked Trout or Smoked Salmon would do just fine – cut into small pieces
  • 6 Organic Eggs – i used Med, but large would do just fine
  • ¼ cup non-diary milk
  • ¼ cup Coconut flour
  • ½ tsp Baking Powder
  • Sea Salt
  • Ground White Pepper

Instructions
  1. Pre heat a fan forced oven to 165 degrees Celsius
  2. In a large frying pan cook the onions and garlic in some filtered water for approx. 5-10 minutes on med heat
  3. Add the carrots, asparagus and grated courgettes
  4. Using tongs, turn and stir until cooked – low to med heat. – Approx 10-15min
  5. Season with salt and pepper
  6. In a small bowl add the coconut flour and baking powder
  7. In another bowl whisk all 6 eggs with the non-diary milk, add the coconut flour mixture and whisk until combined well
  8. Once the veg are soft and cooked pour the egg mixture in the pan – use tongs and a spoon to combine well
  9. Add the feta, smoked trout, chives, basil leaves and spinach and carefully fold into the mixture using tongs in one hand and a spoon in the other.
  10. Turn off the heat
  11. Pour mixture into a ceramic baking dish and bake in the center of the oven for 40min
  12. Remove and allow to sit for approx 5 minutes before serving
  13. Serve with a fresh leafy salad
  14. Enjoy!!!

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Black Quinoa & Butter Beans Spring Salad – GF

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Black Quinoa & Butter Beans Spring Salad – GF
 
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Most of my salads are made with roasted vegetables of some type. I wanted to make something different this time. I wanted a fresh cool taste to the salad. I think i achieved it. Enjoy!
Author:
Recipe type: Salads, Pulses, Grains
Serves: 6

Ingredients
  • 150g Black Quinoa – washed
  • 100g Amaranth – washed
  • 1 can Butter Beans – washed
  • 1 Courgette – sliced and diced
  • 1 Leek – white part only – thinly sliced
  • 8 Sundried tomatoes – sliced and diced finely
  • 1 red Onion – sliced and diced very finely
  • 30 Black and Green Olives – each olive sliced
  • 2 small punnets small Cherry tomatoes on the vine – cut in half then each half quartered
  • 1 red Pepper – sliced and diced thinly
  • 30g Parsley – finely chopped
  • 30g Chives – finely chopped
  • 1 big bunch mixed Rocket leaves
  • 200g Feta Cheese – cut into small cubes – approx 1cm sq
  • 1 Tbs Extra Virgin Olive OIl
  • Cracked Pepper
  • Rock Salt
  • DRESSING
  • 2 Garlic cloves – roughly chopped
  • 2 Tbs Extra Virgin Olive Oil
  • 2 Tbs Red Wine Vinegar
  • 1 Tbs Dijon Mustard
  • Juice of 2 Lemons
  • 5 Tbs Filtered Water

Instructions
  1. Fill two saucepans with water, add the Amaranth to one and the Quinoa to the other.
  2. Bring to boil then simmer for approx. 12-15min or until both are cooked – al Dante
  3. In another saucepan, add 1 Tbs of Olive Oil
  4. Saute the leeks and courgettes for approx. 12-15min or until soft on med heat, stirring often
  5. Once the Amaranth and Quinoa are ready, strain and spread on two large surfaces. I used two large shallow salad bowls. I used two bowls as this amount was too large to toss in one bowl.
  6. Add the rest of the salad ingredients in each bowl. Halving the amounts equally.
  7. Season, toss, taste, season.
  8. In another bowl, combine all the dressing ingredients and using a stick/hand blender, blend until smooth
  9. Pour half the dressing over each bowl, toss then combine both bowls into one.
  10. Enjoy either on its own, or with some steam/baked Salmon.
  11. Enjoy!!

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Strozzapreti Pasta with Sundried Tomato Pesto, Chicken and Black Olives – GF Option

I had a jar of Sundried Tomatoes in the fridge and they would have expired if i didn’t think of something creative to do with them. So i decided to blend them with my bamix hand blender into a pesto consistency.

The result was amazing on pasta, quite unexpected.

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Strozzapreti Pasta with Sundried Tomato Pesto, Chicken and Black Olives – GF Option
 
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This was devoured so quickly, it was that yummy!
Author:
Recipe type: Pasta
Cuisine: Italian
Serves: 2

Ingredients
  • 350g Strozzapreti Pasta
  • small jar Sundried Tomatoes in Oil
  • 2 Organic Chicken Breasts
  • 1 can pitted Black Olives
  • 50g Pine nuts
  • Parmesan cheese to grate on top

Instructions
  1. Place the sundried tomatoes in a bowl and blend until it looks like pesto – slightly chunky
  2. Heat a small cast iron frying pan – on the lowest setting
  3. add the pine nuts and toast until brown – be careful not to over cook as they’ll burn pretty fast
  4. Remove and set aside
  5. /2 fill a very small saucepan with some water, add the chicken and on the lowest setting cook until cooked right thru – approx 10min
  6. Cut into the thickest part of the breast to make sure there is not pink showing
  7. Remove and cut into bite size pieces
  8. Bring a saucepan of salted water to boil
  9. Add the Strozzapreti pasta and cook until al Dante
  10. Retain approx 1 cup of the cooking liquid
  11. Strain the pasta and leave in the strainer
  12. Put the saucepan back on the hob, add the sundried tomato pesto and slowly warm the pesto, add about 3-5 Tbs of the cooking liquid and bring to a simmer
  13. Pour the pasta into the pest and with a wooden spoon combine well
  14. Add the olives, chicken and pinenuts.
  15. Combine well
  16. Serve with grated Parmesan Cheese
  17. Siimple and Delicious!

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Chunky Vegetable soup with Quinoa, Beans and Kale – GF, Vegan

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Chunky Vegetable soup with Quinoa, Beans and Kale – GF, Vegan
 
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This was really delicious, i made it to last me for a week’s worth of lunch’s at work. Unfortunately i forgot to take pictures!!
Author:
Recipe type: Soups
Serves: 6

Ingredients
  • 4 Banana Shallots – sliced and diced
  • 3 Garlic cloves – sliced and diced
  • 2 Celery Stalks – thinly sliced
  • 2 Carrots – sliced
  • 2 Bay leaves
  • 1 tsp dried Thyme
  • 1 sprig fresh Rosemary – finely chopped
  • 100g Tomato Paste
  • Handful of Broccoli florets
  • Handful of Cauliflower florets
  • 2 Courgettes – diced into small pieces
  • 1 packet green beans – cut into bite size pieces
  • 6 cups Vegetable Stock
  • 2 Cans chopped Tomatoes
  • 1 tsp Hot Paprika
  • 1 tsp Chili Flakes
  • ½ cup Quinoa – washed
  • 1 can Cannellini Beans – washed
  • Large bunch of Kale – washed thoroughly and chopped
  • sm bunch of flat leaf Parsley – washed and finely chopped
  • Sea Salt
  • White Pepper

Instructions
  1. In a very large saucepan, cook the shallots and garlic in some filtered water on med heat, until soft and translucent
  2. Add the carrots and celery and cook for a further 3minutes
  3. Add the herbs, bay leaf and tomato paste and cook for a further 3 minutes
  4. Add the rest of the vegetables, chopped tomatoes, Paprika, chili, parsley, beans, quinoa and stock
  5. Bring to boil then simmer on the lowest setting for approx. 10-20 minutes
  6. Taste and season
  7. Make sure you simmer soup until vegetables are cooked and still have a bite to them, make sure they are not mushy
  8. Add the Kale about 2 minutes before the soup is ready, then put the lid on and allow to sit on the turned off hob for 10minutes.
  9. Enjoy!

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This post has been submitted to ‘Gluten-Free & DIY Tuesdays Link Up 6-3-2014′ @ http://www.allergyfreealaska.com

Roast Tomato, Pepper and Cauliflower Salad with Blanched Broccoli, Wholegrain Rice and Lentils – GF, Vegan Option

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Roast Tomato, Pepper and Cauliflower Salad with Blanched Broccoli, Wholegrain Rice and Lentils – GF, Vegan Option
 
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Author:
Recipe type: Salads, Pulses, Grains
Serves: 6

Ingredients
  • ⅔ cup Green Lentils – rinsed
  • 1.5 cups Basmati Wholegrain Rice – rinsed
  • 3 Peppers – either red, yellow or orange – de-seeded and cut into 2cm cubes
  • 1 small punnet of Cherry Tomatoes – approx. 350g
  • 1 Broccoli – cut into bite size pieces
  • 1 small or ½ a large Cauliflower – cut into bite size pieces
  • 1 large bunch – approx. 60g flat leaf Parsley – finely chopped
  • 10 Spring Onions – finely chopped
  • 60g Almonds
  • ½ tsp ground Cinnamon
  • Extra Virgin Olive oil
  • Rock Salt
  • Cracked Pepper
  • DRESSING
  • Juice of 1.5 Lemons
  • Zest of 1 Lemon
  • 2 TBS Extra Virgin Olive Oil
  • 3 Garlic cloves – finely chopped
  • EXTRA
  • 2 Mozzarella Buffalo Balls – torn to shreds

Instructions
  1. Pre heat the oven to 150 degrees Celsius – fan forced
  2. Fill two saucepans with water, add the lentils to one and the rice to the other
  3. Bring both to boil then simmer on med heat until both are cooked
  4. Strain and spread out on a large surface to cool – I used two large salad bowls
  5. Bring another saucepan of salted water to boil, and blanch the broccoli for 2 minutes
  6. Place the peppers in one bowl and the tomatoes in another, season and spray with oil then toss
  7. Lay them both out on one flat nonstick baking tray
  8. Bake for 45 min
  9. Place the cauliflower in a bowl, season, spray with oil then toss
  10. Place on a flat nonstick baking tray, cover completely with foil and bake for 1hour
  11. Remove foil and bake for a further 20-30min
  12. Bake the Almonds for 15min
  13. Divide all the ingredients in two very large salad bowls
  14. Season, toss, taste, Season
  15. To make the dressing place all the ‘DRESSING INGREDIENTS’ in a bowl and whisk
  16. Divide the dressing in each bowl, toss
  17. Combine both salads into one bowl
  18. At this stage I’ve added some torn Mozzarella buffalo balls on top
  19. If your vegan there’s no need to add this.

This post has been submitted to ‘Gluten-Free & DIY Tuesdays Link Up 6-3-2014′ @ http://www.allergyfreealaska.com

Granola Bars with Malted Wheat, Rye Flakes, Quinoa Flakes & Pops! – Vegan

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Granola Bars with Malted Wheat, Rye Flakes, Quinoa Flakes & Pops! – Vegan
 
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Nice and sweet, just the way i like them!
Author:
Recipe type: Breakfast, Snacks
Serves: 16

Ingredients
  • DRY INGREDIENTS
  • 1 cup Organic Malted Wheat Flakes
  • 1 cup Organic Rye Flakes
  • ¼ cup Organic Quinoa Flakes
  • ¾ cup Organic Quinoa Pops
  • 3 Tbs Chia seeds + 8 Tbs Filtered Water
  • 1 Cup Organic Desiccated Coconut
  • 100g raw Cashews
  • 50g raw Almonds
  • 30g raw Hazelnuts
  • DRIED FRUIT
  • 40 pitted Dates – chopped
  • 20 dried Apricots – chopped
  • 50g dried Cranberries
  • WET INGREDIENTS
  • ¼ cup Coconut oil
  • ⅓ cup Maple Syrup (or Honey)
  • 2 Tbs Vanilla Extract
  • 2 very Ripe Bananas
  • 1 tsp ground Cinnamon
  • 1 tsp Sea Salt

Instructions
  1. Pre heat the oven to 150 degrees Celsius – fan forced
  2. First place the chia seeds and water in a bowl and set aside
  3. On a very large nonstick baking tray, spread out all the ‘DRY INGREDIENTS’ and toss to combine
  4. Bake in the center of the oven for 20min, stirring half way thru
  5. Remove and allow to cool
  6. Meanwhile in a small saucepan add the oil, syrup and vanilla. Melt on the lowest setting.
  7. Place the rest of the ‘WET INGREDIENTS’ in a food processor and blend until smooth, pour the oil mixture while the food processor is blending
  8. Add the chia seeds and only blend for 3 more seconds
  9. Raise the oven to 175 degrees Celsius
  10. Pour the ‘DRIED FRUIT’ over the ‘DRY INGREDIENTS’ and toss to combine well
  11. Then pour the ‘WET INGREDIENTS’ into this mixture until the whole mixture has been absorbed
  12. Line a large rectangular oven dish with baking paper and pour this mixture in
  13. Using a spatula, spread and press down. Making sure you’ve spread thru to the edges
  14. Bake in the center of the oven for a further 20-25min
  15. Remove and allow to cool completely before cutting
  16. I then individually wrap these in cling film and freeze them for when I need them.
  17. Enjoy!

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This post has been submitted to ‘Introducing Naturally Sweet Tuesday (New Blog Carnival & Link-up!)’ @ Living Free and to ‘Allergy Free Wednesday’s’ @ http://wholenewmom.com