Squash + Quinoa w/ Homegrown Basil and Mustard Oil

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  1. 500 g Squash
  2. 150 g Tri-colour Quinoa
  3. 3 tbspns grain mustard
  4. 100 g fresh firm tofu
  5. 1 green pepper
  6. 1 red onion
  7. 6 cloves of garlic
  8. 1 stalk of basil
  9. Extra virgin olive oil
  10. Salt

 

  • Wash and chop the squash into 2 halves, and roast them (brushed with oil) at 250 C for 30 minutes, till the flesh is almost tender, and there are crispy bits of skin.
  • Cook the quinoa as per instructions on the packet;
  • Meanwhile, chop the pepper into long shards, finely chop the onion and 4 cloves of garlic, and chop the tofu into small cubes.
  • In a pan on heat, add 2 tbspns of oil, and start sautéing the onions and garlic; do this for a minutes, and add in the chopped pepper; saute for another 2 minutes, and then add the tofu. Braise the tofu for a minute and take the mixture off the heat, and keep it aside.
  • After the pumpkin is roasted, cut it up with your hands into small pieces, and add them to the onion-pepper mixture.
  • Add a tbspn of mustard and season with salt, and combine.
  • In another pan, heat 2 tbspn of oil on medium heat, add the remaining mustard, the remaining 2 mashed up cloves of garlic, and stir the mixture for 20 seconds; add the basil leaves, and let them wilt for about 10 – 15 seconds, and then take the pan off the stove.
  • Arrange your dish with the vegetables, and quinoa, and top the dish off with the mustard and basil oil, and serve warm!

 

Sweet and Salty Chocolate + Almond Cookies

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The good thing about these cookies again is that they are healthy, light and full of energy because of the chocolate and nuts. The bad thing is that they are addictive!

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Notes: The coconut oil used in the recipe is at room temperature, melted, but not hot. I use extra virgin coconut oil, so this may be a reason it does not solidify at room temperature. The milk used in the recipe is cold milk straight from the fridge. I felt this helps the dough stick together better. I only had chocolate chips that were these white and dark mix; so use what is available. I used brown sugar, and I waited for them to just turn lightly brown, for that light chewiness in the cookies; but you can replace this with white (refined) sugar, and leave them to turn more brown, to have more crunchy cookies. This recipe makes about 12 – 14 medium sized cookies.

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  1. 1 1/3rd cups wholewheat flour
  2. 1/3rd cup extra virgin coconut oil
  3. ½ cup + 2 tbspns cold low-fat organic milk
  4. 1 Handful of almonds
  5. 2 tbspn of chocolate chips
  6. 3 tspns of salt
  7. 2 tbspns of dark brown sugar
  8. 1 heaped tspn of baking powder

Preheat the oven to 150 C

  • In a large mixing bowl, add the flour, sugar, baking powder, and salt and mix well.
  • Make a well in the centre and add the coconut oil and milk. Mix these liquids well with your fingers
  • Now little by little, keep adding the flour mixture into the liquid mixture, till everything is combined uniformly
  • Roughly chop the almonds and add them to the cookie dough; add the chocolate chips, and mix everything well into the dough.
  • Place blobs of the cookie dough on a cookie sheet, and bake for 30-35 minutes, turning the sheet half-way through, till all the cookies are lightly brown.

Balsamic Peas + Thyme–Roasted Carrots w/ Wholewheat Bulgur

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  1. 200 g Snow Peas, peas and shells
  2. 1 medium carrot
  3. 4 Red radish bulbs
  4. 5 sprigs of fresh Thyme
  5. 2 tbspns of balsamic vinegar
  6. 200 g cooked wholewheat bulgur
  7. A handful of walnuts
  8. Salt
  9. Extra virgin olive oil
  • Peel and chop the carrot, and chop about 1/4th of the shells of the snow peas. Leave the rest as it is. Wash and chop the radish into thin circles.
  • In a pan on low heat, add a tbspn of oil and fry the thyme sprigs for 20 seconds, add the carrots, fry them till lightly golden and then set the thyme and carrots aside;
  • In the same pan, add all the pea shells, and add balsamic vinegar, and toss for 20 seconds, set aside.
  • Arrange the salad, by placing the wholewheat bulgur first, and then the vegetables. Top the whole dish off with fresh thyme, walnuts and peas; serve warm!

Greens + Quinoa w/ Mint & Mustard

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It is a really long time we made salads at home, the reason being we altered our diet. When you reach a plateau, you must alter. That’s the ground rule, be it in your profession or your body. This salad has little surprises all along as you chomp it down, making it a quite a good change from the regular ones that we have.

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  1. 350 g broccoflower florets
  2. 150 g asparagus
  3. Half a Pear (optional)
  4. Handful of fresh mint leaves
  5. 1 tbpsn of flax seeds
  6. 10 hazelnuts
  7. 2 tbspns multicolour or any other quinoa
  8. 1 tspn of organic grain mustard
  9. 4 cloves of garlic
  10. Salt
  11. Extra virgin olive oil
  • Cook quinoa till the grains are aldente
  • Chop the asparagus leaving the tough part out
  • Meanwhile, in a pan on the stove, heat a tspn of oil and toss the garlic cloves for 20 seconds, and transfer them to the food processor
  • In the same pan, add a tspn more of oil and toss the broccoflower for 2 – 3 minutes till the florets turn bright green. Remove them from the pan, and now add in the asparagus; toss the veg for a minute more and set aside.
  • In the same hot pan, roast the hazelnuts, and then the flax seeds, and set them aside too.
  • In the processor, with the garlic cloves, add mint, mustard and a tspn of water; start blitzing, and add olive oil to emulsify the mixture. Season the dressing. Adjust seasoning in the tossed veggies too.
  • Combine the tossed vegetables with the cooked quinoa, top with toasted nuts and serve warm!