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Cauliflower and Broccoli Rice

It can always be quite challenging to think of alternatives to rice or pasta, especially when you are having a meal that is quite saucy and want something to absorb that yummy sauce. In steps your Cauliflower and broccoli rice.... You can do a combination of these vegetables or you can even do them separately. It will take no longer than 10 minutes to prepare and is an awesome way of adding more vegetables to you meal. There's even a Facebook Live video of me preparing it you can see here: 

Ingredients:

½ head cauliflower, cut into florets
1 head broccoli, cut into florets
4 spring onion, sliced thinly
2 cups silverbeet, finely shredded
Seasoning as you like – salt, pepper, cumin, coriander, cinnamon, fresh herbs or Sahara Mingle seasoning

Method:

Place cauliflower and broccoli florets into high speed blender for 3-5 seconds until it resembles rice. Set aside.

Heat a fry pan on the stove and add 1 tablespoon of water. Once the water has heated, add the spring onion and sauté’ for 3-4 minutes. Add the silverbeet and stir until it has wilted slighted. Add the ‘rice’ and seasoning. Cook for 3 minutes, stirring occasionally so that the rice does not stick to the pan.

Serves 4

Blueberry Nice Cream

With the warmer months approaching, our bodies crave refreshing, re-hydrating foods and there is nothing better than a delicious serve of ice cream. This recipe will enable you to succumb to your bodies cravings without consuming nay refined sugars, additives or processed ingredients. Naturally sweetened from the fruit and creamy from the cashews, you can enjoy every mouthful knowing your body is thanking you for it.

Ingredients:

¼ cup cashews, soaked for 2 hours prior to use
1 frozen banana, chopped
½ cup frozen blueberries
Splash coconut water

Method:

Place all ingredients in a high speed blender and blend for 30 secs at a time on a medium speed until you get your desired, creamy consistency. Use a spatula in between blending to ensure everything mixes well. You may need to add some extra coconut water during the blending if you find the mixture is too dry.

Remove from blender and you can top with coconut, cacao nibs, fresh fruit or muesli.

Serves 1

Coco-Pops No Bake Bars

I was inspired to create this after seeing a recipe on the Super Healthy Kids website. Together with my son, Nate, we were able to re-create a childhood memory of mine, Coco Pops, into a guilt-free, refined sugar free, nutritious bar that the kids can enjoy as a lunch box snack.

Ingredients:

½ cup sunflower seed butter
½ cup raw honey
50g unsweetened chocolate
½ teaspoon vanilla extract
1¼ cups rolled oats
2¼ cups puffed quinoa

Method:

Prepare baking dish, 9cm x 13cm, by lining with baking paper and set aside.

Place the sunflower butter, honey and chocolate in a saucepan and on medium heat melt until it is all well combined. Stir in the vanilla extract.

Remove saucepan from the heat and then mix in the oats so that it is well combined. Add the quinoa and mix until well combined.

Transfer mixture into prepared dish and set in fridge for 1 hour. Can be stored in well sealed glass container for 2 weeks in the fridge.

Makes 15 bars

Crunchy Cucumber Salad

4 ingredients is all it takes to put this tasty salad together. It is a great salad to have in the warmer months with cucumber being so hydrating. The cashews adds a really nice crunch. This salad can be used as a side to any meal or even just add some chickpeas or lentils and you have an awesome vegetarian meal.

Ingredients:

2 continental cucumbers
100g baby spinach leaves, shredded
handful raw cashews, crushed
handful fresh parsley or corriander
sprinkle chili flakes

Dressing:
1 lemon juiced
1 teaspoon tamari
1 tablespoon honey
2 tablespoons light coconut milk
¼ teaspoon grated ginger

Method:

Place all dressing ingredients in a jar, mix well until combined and then set aside.

Prepare your cucumbers, by scrapping out the seeds from the middle and then slicing them.

Place your shredded spinach on a plate, top with the cucumber, crushed cashews and herb of choice. Sprinkle with a little chili.

Drizzle dressing prior to serving

Serves 6 as a side salad

Peach Matcha Smoothie

I love making smoothies with lots of different coloured ingredients, but it's still really important to get our greens in, so adding a little Matcha is a versatile way of doing this. This smoothie has a great combination of fibre and good fats that will leaving you feeling satisfied and full.

Ingredients:

1 peach, chopped
¼ avocado
¼ cup Coyo vanilla coconut yoghurt
1 teaspoon vanilla extract
½ teaspoon Matcha powder
1 cup coconut water
5 ice cubes

Method:

Place all ingredients in a high speed blender and blend for 60 sec until smooth and creamy. Pour into glass and enjoy.

Serves 1

Spring Melon Smoothie

I like to be creative and use different fruit that are in season to make my smoothies. Melons are so sweet and delicious during the Spring months so it is the perfect time to utilise these to give your smoothies that natural sweetness you desire. The blend of the cashew nuts and coconut yoghurt makes this smoothie nice and creamy.

Ingredients:

1 cup honeydew, chopped
2 Medjool dates, pitted
¼ cup activated cashews
small handful baby spinach
2 tablespoons natural coconut yoghurt
½ teaspoon cinnamon
1 cup coconut water

Method:

Place all ingredients in a high speed blender and blend for 60 sec until smooth and creamy. Pour into glass and enjoy.

Serves 1

Mandarin Cinnamon Smoothie

Mandarins are beautiful spring fruits that are refreshing and hydrating. This smoothie has everything you need for a complete meal - protein, complex fibre rich carbohydrates and good sources of fat. Apart from the delicious flavour cinnamon adds to your smoothie, it is great for balancing your blood sugars.

Ingredients:

1 mandarin, peeled and pips removed
1 frozen banana, chopped
¼ cup activated cashews
1 tablespoon hemp seeds
1 tablespoon Maca powder
1 tablespoon cacao nibs
1 teaspoon cinnamon
½ teaspoon vanilla extract
1 cup coconut water

Method:

Place all ingredients in a high speed blender and blend for 60 sec until smooth and creamy. Pour into glass and enjoy.

Serves 1

Chicken Burger Patties

Making these patties are a fabulous way to add some additional veggies into your meal. With very few ingredients they are really quick and easy to make, and something you can prepare in larger batches and have frozen and ready to go whenever you need a quick meal. I use the Mingle seasoning in this recipe, however if you don't have any (i would highly recommend that you contact me to get hold of some) you can substitute it for any seasonings you like.

Ingredients:

600g white chicken mince
1 carrot, grated
1 zucchini, grated
1 tablespoon Mingle Siena seasoning (garlic and herb)
1 teaspoon sweet paprika

Method:

Preheat oven to 180 degrees and line tray with baking paper.

Place all ingredients into a large bowl and mix until well combined. Divide mixture into 8 even quantities and then shape into burger patties and place on tray. Bake in oven for 40 minutes, turning half way.

I like to serve my patties using iceberg lettuce leaves as the ‘bun’. I add sliced tomato, grated beetroot and avocado.

Serves 4

Mushroom Lentil Burgers

I was inspired to create this dish on a night when the rest of my family were having burger patties (wrapped in lettuce) and I felt like having a burger too. Looking at the field mushrooms I had sitting in the fridge, they resembled the size of a burger bun and therefore would make the perfect burger for me. Wanting to keep it quick and simple, I sauteed some onions, garlic, lentils and spinach, and it resulted in a delicious, nutritious meal!

Ingredients:

 4 field mushrooms
2 teaspoons Mingle Sammy seasoning (all purpose)
1 tablespoon olive oil
2 shallots, sliced
1 garlic minced
1 tin brown lentils, drained and rinsed
100g baby spinach

Method:

Preheat oven to 180 degrees and line tray with baking paper.

Peel mushrooms and remove stem. Place on baking tray and using 1 teaspoon of Mingle Sammy seasoning, sprinkle it over the mushrooms evenly. Place mushrooms in oven and bake for approximately 25 minutes. When the mushrooms are starting to look soft and tender, you know they are ready.

Whilst mushrooms are baking, heat your olive oil and add your shallots, sautéing for approximately 5 minutes until they are soft. Add your garlic and stir for 1 minute. Add your lentils and the additional teaspoon of Mingle seasoning. Stir for a couple of minutes until it is all well combined. Add your baby spinach and gently toss it through until the spinach has wilted.

Once the mushrooms have finished baking, place 2 on a plate and then fill them with the lentil and spinach filling. This can be served with a side salad or build it up to resemble a burger by placing some grated beetroot, grated carrot and diced avocado on top of the lentil and spinach filling.

Serves 2

Blended Goodness Smoothie

Zucchini is a staple in my lunches and dinners, but in a smoothie??? Who would have thought! The zucchini has a really subtle and neutral flavour and when blended with a combination of many other ingredients it adds a great creamy texture to your smoothie (as well as an alternative way to get those greens into you :)).

Ingredients:

¼ cup activated almonds
½ red apple, cored and chopped
½ frozen banana, chopped
½ zucchini, chopped
1 handful spinach
2 tablespoons cacao nibs
1 tablespoon raw cacao
1 teaspoon cinnamon powder
1 cup coconut water

Method:

Place all ingredients in a high speed blender and blend for 60 sec until smooth and creamy. Pour into glass and enjoy.

Serves 1

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