This could be the most pretentious fried rice recipe you’ll read on the interwebs, but I don’t care. My kids eat it and at least one of them enjoys it so that makes it a winner in my book. It’s also quick to prepare and doesn’t require a heap of ingredients – perfect for a week night dinner. Read more
Everybody’s favourite superfood. Well, sort of. There are still a lot of people I know who won’t eat kale. And I understand. If you pick it up from the farmers market, take it home and munch on it, eeewwww!
If you do nothing with kale it is rather revolting. So, I take it you already know how it goes, it needs a bit of love. Nothing special. If you are eating it raw, just tear it up and pour a little oil over it and massage the oil in for a minute or two. You’ll notice the colour change – it becomes more green – a more energetic green. Read more
So if you follow me on Facebook, you’ll see I’m a bit consumed with macro bowls at the moment. Long story short, I “accidentally” drank too much wine and felt rather ordinary the next day (so you don’t think I’m a total alco – it was only 3 glasses of red wine – I’m such a lightweight these days that 3 glasses is enough to make me feel rubbish!). Anyhow at lunch time I was still feeling sluggish so thought it was time to see if my food could fix me.
I’d been reading about macro bowls for a while and had everything on hand so somehow found the energy to put it altogether. And it was so worth it. Not only did my smug factor go through the roof (even though husband was not around to witness it!), I felt exceedingly better. In under an hour after eating it. Read more
As you guys in the Northern Hemisphere enjoy the heat, our lovely winter weather has turned bitter and cold. And there’s only one thing for bitter and cold windy days – hot food!
I’m currently borrowing River Cottage Veg Everyday by Hugh Fearnley-Whittingstall from the library. I loved his River Cottage TV show as he keeps his recipes simple, using fresh, whole food ingredients and minimising waste (like using all of the cuts from a sheep or chicken – okay, not entirely appropriate on a vegan post – but he’s waving the flag for ethical treatment of animals so you’ve got to give him props for that!). Read more
Can I really call this a cost cutting salad? My reason for doing is the salmon. I’m still working my way through the 24 cans of Wild Alaskan salmon we got at the cash’n’carry. Heavily discounted I might add, saving ourselves $3 a can from our local supermarket, that’s a total of $72! So yes, this will be a cost cutting salad. And it’s coming up to the end of the financial year in Australia so I’m
starting to thinking about getting all of our paperwork ready for the accountant.
Anyway, onto the food. Did I happen to mention I am in love with beetroot? No, well I am. Baked beetroot is like a guilty pleasure, only – that’s right – there’s no guilt.
Fresh beets are great as they really don’t need much from you. Just wrap them in some foil and pop in a moderate oven for about an hour. Take them out to cool down for a few minutes then peel or slice the skin off. So all you need to remember is to put the oven on an hour before you want to eat (this is really the hardest part for me!).
Just a little note about fresh beets. When you get them from the market, pop the little darlings straight into the crisper in the fridge. I made the mistake of storing them with the potatoes in the larder only discover they went awfully soft awfully quickly.
- 1 kale leaf, stalk removed and roughly torn
- ½ cup quinoa, cooked per instructions
- 1 raw beetroot
- 1 small can wild salmon
- Juice 1 lime
- Olive oil
- Parsley to garnish
- Preheat oven to 170°C / 350°F
- Wrap beetroot in foil and put in oven for 1 hour or until soft
- Massage kale with a little olive oil
- Rinse quinoa and drain
- Remove skin from beetroot and slice
- Mix all ingredients together and squeeze with lime juice
- Top with parsley