Month: October 2020

Roasted Broccoli with garlic, lemon and tahini!

Roasted Broccoli with garlic, lemon and tahini

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Ingredients
  

  • 2 tablespoons tahini well stirred
  • 3 tablespoons fresh lemon juice plus more to serve
  • 2 large cloves garlic minced
  • 1/2 teaspoon kosher salt
  • Several grinds black pepper
  • 2 tablespoons olive oil
  • 4 cups broccoli cut into 1 1/2-inch florets

Instructions
 

  • Preheat oven to 450° F.
  • Place all of the ingredients except for the broccoli in a large bowl and whisk to combine. Add broccoli and toss well to thoroughly coat.
  • Scatter on a sheet pan and bake for 10 minutes.
  • Serve hot for best flavor, squeezing a little extra lemon juice on top.

Get Up & Go Power Salad!

Power Salad

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Ingredients
  

  • 2 cups cooked chickpeas
  • 1/4 cup of diced raw leek
  • 1/2 cup of sprouts
  • 1/2 cup of diced cucumber
  • 1 tsp of hemp hearts
  • 2 tsp of good quality EV olive oil
  • 1 tsp of lemon juice
  • salt
  • pepper
  • 1 tsp of grapeseed oil
  • 3 large kale leaves

Instructions
 

  • For the salad: combine all the ingredients, don’t overthink it, any greens will do in place of kale.
  • For the chickpeas: heat grape seed oil in a wok on medium heat, add the diced red onion, 2-3 minutes until soft.
  • Add the chickpeas, 2 minutes, the pan is medium to hot.
  • Add garlic, chilli and paprika, 1 minute.
  • Add greens, the pan is now hot, 1 minute.
  • Add the rice wine and let it deglaze the wok. Serve immediately with salad.

Notes

Nutrition infromation:
Serving Size
173g
Sodium
402mg
17%
Fat
8.33g
13%
Fiber
9.84g
39%
Carbs
34.6g
12%
Protein
11.8g
24%
Energy
250kcal
13%

Vegan Chili

Vegan Chili

With the amount of bad quality meat (that is somehow still expensive?!) this is an amazing alternative! Not to mention how great comfort food is in this cold weather.
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Ingredients
  

  • 3 tbsp olive oil
  • 2 sweet potatoes peeled and cut into medium chunks
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 onion chopped
  • 2 carrots chopped
  • 2 celery sticks chopped
  • 2 garlic cloves crushed
  • 1-2 tsp chilli powder depending on how hot you like it
  • 1 tsp dried oregano
  • 1 tbsp tomato purée
  • 1 red pepper cut into chunks
  • 2 x 400g cans chopped tomatoes
  • 400 g can black beans drained
  • 400 g can kidney beans drained

Instructions
 

  • STEP 1
  • Heat the oven to 200C/180C fan/gas 6. Put the sweet potato in a roasting tin and drizzle over 1½ tbsp oil, 1 tsp smoked paprika and 1 tsp ground cumin. Give everything a good mix so that all the chunks are coated in spices, season with salt and pepper, then roast for 25 mins until cooked.
  • STEP 2
  • Meanwhile, heat the remaining oil in a large saucepan over a medium heat. Add the onion, carrot and celery. Cook for 8-10 mins, stirring occasionally until soft, then crush in the garlic and cook for 1 min more. Add the remaining dried spices and tomato purée. Give everything a good mix and cook for 1 min more.
  • STEP 3
  • Add the red pepper, chopped tomatoes and 200ml water. Bring the chilli to a boil, then simmer for 20 mins. Tip in the beans and cook for another 10 mins before adding the sweet potato. Season to taste then serve with lime wedges, guacamole, rice and coriander. Will keep, in an airtight container in the freezer, for up to three months.

Notes

kcal
367
fat-10g, saturates-2g, carbs-48g, sugars-22g, fibre-17g, protein-12g, salt-0.6g