zaterdag 24 augustus 2013

Quinoa Salad with Watermelon, Feta, and Basil

1 c. quinoa, rinsed
3 c. watermelon, cubed
1/2 feta cheese, crumbled
1/4 c. basil, chopped
1/2 c. sliced almonds
5 tbsp. olive oil
1/4 c. fresh lemon juice
2 tsp. shallot, minced
1 1/2 tsp. honey

Cook quinoa according to package directions.  Let cool to room temperature.
Meanwhile, combine watermelon, feta, basil, and almonds in a large bowl.
Whisk olive oil, lemon juice, shallot, and honey in a small bowl.  
Add quinoa to bowl with watermelon, pour dressing over, and stir to combine.  Serve immediately or chill and serve cold.

zaterdag 17 augustus 2013

Coconut, shrimp, mango, avocado and strawberries salad

150g medium size cooked shrimp, tails removed, patted dry
½ small avocado, diced
75g fresh mango, diced
2 tbsp coconut milk or cream
30g fresh coconut meat, grated (you could also use dry, unsweetened shredded coconut)
1 celery stalk, finely chopped
3 large strawberries, diced
1 green onion, finely chopped
3 tbsp fresh coriander, finely chopped
1 birds eye chili, finely chopped
the juice of ½ lime
Pinch fine sea salt
Few grinds freshly cracked pepper
A bunch of Boston lettuce leaves (or similar lettuce)

In a small mixing bowl, add all the ingredients except the lettuce. Mix until well combined.
Transfer to a small serving bowl and serve with fresh lettuce leaves.
Spoon a little bit of the mixture onto a lettuce leaf, roll into a wrap as best you can or bunch up into some sort of a cup and eat.
Lather, rinse, repeat until your tummy is full or you run out of lettuce leaves or shrimp mixture, or both!

donderdag 15 augustus 2013

Broccoli Soup with coconut and almonds

1 tbsp. coconut oil, or olive oil
1 yellow onion, roughly chopped
1/4 tsp. cayenne pepper
1 large, or a few smaller, heads of broccoli, stems and florets roughly chopped
3 cups vegetable broth or water
1/2 – 3/4 cups coconut milk
sea salt, to taste
toasted, sliced almonds for garnish

1/4 c. creme fraiche
1 tbsp. maple syrup
pinch of sea salt

Warm the oil in a heavy bottomed pot over medium low heat and add the onion. Cook for 5 minutes, until they start to turn translucent, then add the cayenne. Cook for another minute or two, and stir in the broccoli.

Coat the broccoli in the oil and spices and add the broth or water. Bring to a boil, cover, then turn down the heat and simmer for 20 minutes, or until the broccoli is very tender. Take the soup off the heat and blend until smooth. I used an immersion blender to make quick work of it, but you can also transfer batches to a blender, making sure it is vented to let steam escape. Return to the pot, stir in the coconut milk and taste for salt. Add as much as you need to perk up all the flavors, then let it simmer for a few minutes to meld all the flavors together.

Meanwhile, mix the creme fraiche, maple syrup and a pinch of salt together and set aside.

To serve, ladle soup into bowls, top with toasted almonds and creme fraiche mixture.

vrijdag 9 augustus 2013

Lentil Salad with wild peaches, Pecans & Goat's cheese

Ingredients for the Salad
1/2  cup lentils 
3 to 4 wild peaches
2 big handfuls arugula
3 to 4 ounces of goat's cheese
1/2 cup of pecans
1 handful of flat leaf parsley
1 shallot 

Ingredients for the Dressing
2 garlic cloves
1 tablespoon mustard
6 tablespoons olive oil 
5 tablespoons red wine vinegar 
1 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon pepper flakes
salt and pepper generously

Cook lentils according to directions. For a salad like this I like the lentils al dente. While the lentils are cooking, slice the peaches and chop the pecans and parsley. Combine all the ingredients for the dressing and blend. If you don’t have a blender you can finely mince the garlic and combine all the dressing ingredients in a jar with a lid and shake it up. Drain the cooked lentils then toss them with arugula and top with the rest of the salad ingredients. Drizzle the dressing on top.

dinsdag 6 augustus 2013

Lemony chickpea salad with pecans and goat’s cheese

400g tin chickpeas, drained (240g when drained
½ small red onion, thinly sliced (or ¼ larger red onion)
50g soft goat’s cheese, crumbled
20g rocket (arugula), roughly chopped
50g pecans, chopped
2tbsp freshly squeezed lemon juice
Black pepper

Combine the chickpeas with the sliced onions and the lemon juice. Arrange rocket leaves on a plate, cover with the chickpeas. Top the salad with the crumbled goat's cheese and the pecans. Season to taste.

dinsdag 30 juli 2013

Grilled Peaches and Haloumi Salad

Grilled Peaches and Haloumi Salad
(Serves 2)

2 peaches, cut in half and stones removed
1 tbsp olive oil
200g fat-reduced haloumi cheese, cut into slices
handful of rocket
few sprigs of lemon thyme
2 tbsp pomegranate balsamic
3 tbsp pine nuts, toasted

Heat a grill pan on high. Brush the peaches with a little olive oil and place cut side down on the grill. Leave on the grill for a few minutes, but be careful not to burn them! Grill the haloumi slices on both sides until just soft. Arrange the rocket on a platter, scatter with slices of the grilled peaches and haloumi. Sprinkle with lemon thyme and toasted pine nuts and finish off by a generous drizzle of pomegranate balsamic. Serve as a light meal.