Spring is here…sort of. It was at least on the weekend, 32 degrees and blue sky, then yesterday I had to get the doona’s out again as it was about 12! There’s something about spring that just makes me feel like clean eating, new habits, reinventing and trying harder (at what I don’t know!).
So, I took a bad instagram picture last week of these veggie wraps I made and people seemed to like them, so I thought I’d knock up the recipe properly and get out the good camera to take some real photos. This is the result. As you can see the sun was shining. And I ran out of zucchini and had to use cucumber, but I wouldn’t recommend it. Even though I squeezed all the juice out, it was still a bit damp. Trust me the zucchini is much better.
NOTE: Clickable images above will be coming…running a bit behind…
I wish I could rap, I’d create a lil’ ditty about healthy lunch wraps. I suppose writing the word ‘ditty’ already means I am way past being able to write a rap… So instead I’ll just share the most varied and interesting wraps I’ve found around the www. Read more
I still have Hugh Fearnley-Whittingstall’s cookbook River Cottage Veg Everyday from the library, I’ve extended my loan and I just can’t seem to give it back. What relevance does that have to a raw beet salad you ask?
Well, the lovely Hugh has a raw beetroot and walnut salad which is where the inspiration for this recipe came from. I have been wanting to do a raw beet salad for ages to see if I could really get into them raw. And the answer is yes. Read more
Once the weather warms up just a little I get all excited and think RAW! My husband is a big fan of coleslaw, sadly mostly of the variety that comes in a plastic container from the supermarket. But watching him eat it every week always makes me think a) I should really make it for him, b) how much sugar is in that dressing, c) I wonder if he’d eat a raw version and d) gosh he’s spunky (ok so I’m not really thinking that – I am truely not one of those gushing wives, just thought I’d throw it in as he sometimes reads these to see what I’ve written about him…oops now I’m busted.) Read more
This has quickly become my go-to winter salad. Around mid-morning I’m often wondering “what’s for lunch” and love remembering the beets in fridge I got at the markets on Friday will make a warming, filling and delicious salad.
I vary the use of greens, if I’ve got lots of kale I’ll chop that up and massage it in place of baby spinach, I’ve also made it with rocket/arugula and any lettuce I’ve got in the fridge. By far the spinach is best, although you’ll notice in the photo it’s rocket. That’s because my market man was out of spinach and had this super fresh rocket.
Oh, I forgot to mention the best of this salad is the creamy maple nut dressing. It tastes so mmmm and delicious it is hard to believe how healthy it is for you. No quilt required! I use this dressing on lots of things now like steamed veg (especially for the little man and husband who don’t need to know how healthy it is), wraps and other salads.
Whilst it looks like this takes a while to put together, each step just needs your attention for about a minute (like putting the beets in the oven and putting the brown rice on), so it only really takes about 10 minutes at the end to throw together.
about 1 cup of baby spinach washed (or other greens)
creamy maple dressing
Preheat oven to 175°C / 250°F
Wrap beetroot in foil and put in oven for an hour or until soft.
After 30 minutes, bring a full kettle to boil, add boiling water to pan and stir in brown rice on high. Turn heat down to medium/low (a good simmer) and cook for 20 - 25 mins (or according to instructions on packet).
When beetroot is ready take out of the oven and let cool with foil open for a few minutes.
When rice is cooked (test a bit on a spoon), drain and rinse in strainer.
Peel beetroot by cutting off skin - it should mostly come off with your knife, if not just cut it off.
Throw all the ingredients together and dress with creamy maple dressing.