healthy

All posts in the healthy category

Veggie Food With Balls: Cranberry and Za’atar Goats’ Cheese Balls with A Roasted Pepper and Cashew Dip

Published March 3, 2015 by The Feminist

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Some people think vegetarian food is boring.

Some people say it can be dull.

I say: Nonsense!

Vegetarian food can be the boldest, funkiest, most original and creative of all cuisines! The following recipe is the perfect illustration that vegetarian dishes can indeed be quite ballsy, both figuratively and literally in this case. The cute, little beauties you see in this picture are fried goats’ cheese balls in a crunchy almond crust and are flavoured with dried cranberries, za’atar and lemon zest. These gorgous croquettes are already delicious on their own, but combined with a salad of purslane and broccocress (the cress version of broccoli, because why not?!) and dipped in a heavenly dip made with roasted red peppers, garlic, harissa and cashew nuts this dish becomes a true flavour sensation! An explosion of magnificent colours, textures and flavours, all complementing each other beautifully: what better example of delicious veggie food could you possibly wish for?

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Ingredients (serves 1):

For the goats’ cheese balls:

  • 200gr matured, soft goats cheese
  • Handful of dried cranberries, finely chopped
  • ½ tsp of lemon zest
  • ½ tsp crushed pink pepper corns
  • 1 tsp za’atar
  • 1 tbsp flour
  • 1 tbsp corn flour
  • Black pepper
  • 1 egg
  • Flaked almonds (approx. 100gr)

For the roasted pepper and cashed dip:

  • 1 red pepper, deseeded and cut into large chunks
  • 1 small tomato
  • 1 clove of garlic
  • 1 tbsp olive oil
  • Handful of cashew nuts
  • ½ tsp harissa paste
  • 1 tsp honey

For the salad:

  • 150gr purslane, washed
  • 100gr broccocress (or regular water cress/ garden cress/ mustard cress)
  • A small handful of cranberries
  • Lemon juice
  • Tiniest bit of olive oil

Method:

  1. Put the chunks of red pepper, tomato and garlic on a roasting tray and sprinkle with olive oil and salt. Put in a preheated oven at 250°C for about 10 minutes until the edges of the peppers are starting to char.
  2. Remove from the oven and put the roasted ingredients in a blender together with the cashew nuts, an extra tablespoon of olive oil, the harissa and the honey and mix until you get a lovely dip. Season to taste with salt if necessary. Put aside. (You can either serve this dip warm, cold, or in between. It will always be delicious!)
  3. Mix the goats’ cheese, cranberries, peppercorns, za’atar and lemon zest together in a bowl. Let it infuse for about 10 minutes, while you go on with the other elements of the dish.
  4. Mix the purslane and cress together with cranberries, a squeeze of lemon juice and a tiny bit of olive oil and a pinch of salt. Scatter the salad on a large plate and put the pepper dip in the middle.
  5. Now you can start rolling your balls! Take a tablespoon of the goats’ cheese filling and roll it into a bowl. This will be a sticky and fumbly process, but it doesn’t have to look perfect. Then roll the ball through the mix of flour, corn flour and pepper and you will see that the drop of cheese will start to look a lot more “ballsy”. Now drop the ball in the whisked egg and finally roll it through the crushed flaked almonds.
  6. Heat a layer of approx. 0,5cm of olive oil (or regular vegetable oil) in a small pan and fry the balls for a minute on every side, so that they look gorgeously golden-brown and are warm in the middle.
  7. Remove from the pan and let them drain on a piece of kitchen paper.
  8. Scatter the balls on top of your salad and dig in!

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Cauliflower Tabouleh with Glazed Tempeh: Heavenly Healthy and Devilishly Delicious

Published February 18, 2015 by The Feminist

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This title probably has far too many alliterations and rhyming vowels in it.

No scratch that. It definitely has too many alliteration and rhyme in it. But who cares? This dish was simply too life-changing, mind-blowing, heart-warming for me to ever care about such trivialities like wordplay.

Mark my words, dearest readers: THIS. WILL. BLOW. YOUR. MIND. (and taste buds, for that matter)

But enough with this uncontrollably euphoric gibberish! I’m assuming you all would like to know more details about this “cauliflower tabouleh with glazed tempeh”, right?

Cauliflower tabouleh, as the term suggests, is a tabouleh made with cauliflower (duh.). So instead of using couscous, I blitzed an entire cauliflower into my blender until it looked like couscous grains. I then tossed in some heavenly healthy hemp seeds, toasted almond flakes, cumin, fresh mint, lots of pomegranate seeds and last but not least topped it all off with a devilishly delicious dressing of harissa and maple syrup.

This tabouleh on its own already is the tastiest thing you can ever imagine –and a brilliant lunch alternative!- but since I wanted to make the meal a bit more substantial,  I added some glossy glazed tempeh; the sticky glaze made with –again!- maple syrup and harissa.

Ingredients:

For the tempeh:

  • 100gr tempeh, cut into thick strips
  • 1 tbsp mapley syrup
  • ¼ tsp harissa pasta

For the cauliflower tabouleh:

  • 1 small cauliflower
  • 2 spring onions, finely chopped
  • 3 tbsp mint
  • ½ pomegranate
  • 1 tbsp hemp seeds
  • 4 tbsp almond flakes, toasted
  • ¼ tsp sumac
  • ½ tsp cumin
  • 1 tbsp maple syrup
  • 2 tbsp olive oil
  • ¼ tsp harissa
  • Pinch of salt

Method:

  1. Put the mint and cauliflower together in a blender and mix until the cauliflower has a couscous texture.
  2. Transfer the cauliflower and mint mix to a large bowl and add the pomegranate seeds, spring onions, hemp seeds, toasted almond flakes and spices.
  3. Mix the harissa, maple syrup and harissa together and pour over the cauliflower mix. Stir well and season with salt to taste.
  4. Meanwhile, fry the tempeh in a pan until golden brown. Pour the mix of maple syrup and harissa over the top and lower the heat. Let the tempeh caramelize.
  5. Serve the cold cauliflower tabouleh with the hot and glazed tempeh

The January Cleanse: Re-Energize After the Holidays With These Healthylicious Recipes!

Published January 7, 2015 by The Feminist

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New Year’s resolutions. Almost everyone makes them, either consciously or unconsciously. Some people make strict and detailed lists of what they want to achieve and in which timeframe they want to achieve it in (e.g. “By July 9th at 8.34 pm. I want to be able to recite Shakespeare’s Hamlet as perfectly as an Ian McKellan on steroids.” *). Others make vague –yet equally important- mental notes of what they’d like to improve (e.g. “Damn girl, you should stop worrying so much!”**).

Whichever end of the spectrum you verge towards, one of these resolutions might possibly have something to do with living and eating healthier. Especially after such an overabundance of food and alcohol (jeeez, the alcohol!) during the Holiday season.

So yes, it would actually do both your mind and body good to take it back a notch this January. This means: less fat, sugar and alcohol, but just as much –or even more!- flavour!

The following recipes are ideal for your January cleanse! They are healthy –containing lots of vitamins and “healthy fats” ( say yeah to Mr. Avocado!)- but are also incredibly delicious.

What better way to kick off the new year could you possibly wish for?

*said no one ever, but you get my drift.

**this one would actually by far more important than the very detailed, yet quite useless knowledge of Shakespeare’s oeuvre.

Baked Sweet Potato with Chunky Guacamole

Healthy, hearty and little bit naughty… these stuffed potatoes have it all!

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Ingredients (serves 1)

  • 2 sweet potatoes (small to medium), washed but skin still intact
  • 1 avocado
  • 2 sticks of manchego cheese
  • Juice of half a lime
  • Lots of fresh coriander
  • Pinch of cumin
  • Handful of cherry tomatoes, halved
  • 1 large red chilli, finely sliced

Method:

  1. Preheat the oven to 220°C. Coat the potatoes in a little olive oil and salt and bake in the oven for 20 to 45 minutes, depending on the size, until tender.
  2. Remove from the oven and make an incision in the potatoes and put the manchego cheese in it (it will start to melt all gorgeously!). Leave to cool for 10 minutes.
  3. Make your guacamole by mashing together the avocado with some salt, pepper, cumin and lime juice. Stir in the red chilli and lots of coriander and finally stir through the chopped tomatoes.
  4. Put the guacamole inside the sweet potatoes (on top of that lovely melted cheese!) and dig in!

Freekeh Risotto with Green Asparagus and Goat’s Yoghurt

This nutritious risotto is made with the rich-in-fibre freekeh, which nutty flavour marries beautifully with the asparagus and pungent yoghurt.

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Ingredients (serves 1):

  • 80gr freekeh
  • 200gr green asparagus, cleaned
  • Lots of fresh basil leaves
  • 2 tbsp goat’s yoghurt
  • Vegetable stock
  • 1 shallot, finely sliced
  • 1 clove of garlic, minced
  • Sprinkling of hemp seeds

Method:

  1. Heat a tablespoon of olive oil in a pan and add the onion, garlic and freekeh. Stir for a couple of minutes and add vegetable stock, a little bit at a time, stirring continuously so that the freekeh can absorb the liquid.
  2. After 15 minutes, stir through the roughly chopped small green asparagus and add some more stock. Let it simmer for another 10 minutes until the freekeh is tender. Season with salt and pepper.
  3. Stir in the goat’s yoghurt and fresh basil and finish with a sprinkling of hemp seeds.

Poached Eggs with Cucumber, Guacamole Salsa and Brown Shrimps

Avocados truly are a wonderful and healthy alternative to those creepy animal fats. Served with some fab poached eggs, crunchy cucumber and salty shrimps, you just know you have a winner!

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Ingredients (serves 1):

  • 2 eggs
  • 1 avocado
  • Juice of half a lime
  • Lots of fresh coriander and dill
  • 1 red chili
  • 1/3 cucumber: peeled, seeds removed and cut into fine chunks
  • 1 large tomato, deseeded and diced
  • Pinch of cumin
  • 100gr brown shrimps

Method:

  1. Make the guacamole by mixing together the avocado, cumin, salt, pepper, lime, chilli and coriander. It should still be quite chunky. Stir in the chopped tomatoes and cucumber. The guacamole should almost look like a salad.
  2. Poach the eggs.
  3. Serve the poached eggs on top of the guacamole salsa and top with lots of brown shrimps, coriander, dill and some finely sliced chilli.

Fruity Ginger and Lentil Curry with Fresh Mango

Trust me: this is the freshest, cleanest, fruitiest curry you will have ever tasted! Plus, it is not only great for your body, this wonderful oozy dish of pure comfort food does wonders for your soul as well!

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Ingredients (serves 1):

  • 1 shallots
  • 1 5cm piece of fresh ginger, grated
  • 1 clove of garlic
  • 1 handful of yellow lentils
  • 200 ml coconut milk
  • ½ tsp cumin
  • ½ tsp coriander
  • ¼ tsp mustard seeds
  • ¼ tsp fenugreek
  • ¼ tsp cinnamon
  • ¼ tsp chilli powder
  • 80gr fresh pineapple
  • 150gr fresh mango
  • Fresh coriander
  • Sesame seeds

Method :

  1. In a blender, mix together the ginger, garlic and fresh pineapple with the spices and a generous seasoning of salt.
  2. Heat a tablespoon of vegetable oil in a large pot and pour in the ginger and pineapple paste. Let it fry on a low heat until it starts to smell heavenly.
  3. Stir in the lentils andshallot and fry for a further 3 minutes. Add the coconut milk and let it simmer on a low heat until you get an unctuous lentil curry and the lentils are soft.
  4. Before serving, stir in the diced mango and let it heat through.
  5. Serve the fruity curry with fresh coriander and some sesame seeds.