“Surprising yet delicious combination of ingredients that can be had as a starter salad, healthy snack or a light meal.”
We had this as a side dish last night, kids really enjoyed which was surprising! But the next time I make it I think I’ll omit the cilantro….
1 tablespoon and 1/2 teaspoon lime juice
1/3 cup and 1 tablespoon sliced red onion, cut lengthwise
6 cups cubed watermelon
1 cup and 3 tablespoons cubed English cucumber
3/8 (8 ounce) package feta cheese, crumbled
3 tablespoons and 1/2 teaspoon chopped fresh cilantro
cracked black pepper
1.In a small bowl, pour lime juice over red onions. Allow to marinate while assembling the salad.
2.Gently combine the watermelon, cucumber, feta cheese, and cilantro in a large bowl. Season with black pepper. Toss watermelon salad with marinated onions and season with sea salt just before serving.
A hearty, healthy Veggie Roast – perfect for a Sunday lunch or seasonal family gathering – wonderful served with potatoes, veg and gravy.
2 large red onions
2 tins chickpeas (400 grams)
1 tin lentils (400 grams)
2 teaspoons coriander
2 teaspoons curry powder
2 teaspoons cumin
¼ cup dark soy sauce
2 teaspoons dill
½ cup breadcrumbs
1 cup stir-fry oriental style frozen veg
½ cup milk
Put the chickpeas and lentils through a food processor until they resemble sausage meat.
Rough cut the onions and mix everything together.
Put in a greased/floured baking dish.
Bake for 30 minutes on approximately 140°C/275°F/gas mark 1.
Lightly spray some rice bran oil on top.
Bake for approximately 20 minutes more until crisp and brown.
If it smells done, it is…
Ready in a little more than 20 minutes!
Best served with a glass of Pinot, you’ll enjoy a low-fat pasta dish that packs almost one-third of your DRI (dietary reference intake) of iron
2 tablespoons extra-virgin olive oil
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
2 cloves garlic, minced
1/4 teaspoon crushed red pepper
8 ounces broccoli rabe (rapini), chopped into 1-inch pieces
3 cups fat-free reduced-sodium chicken broth
4 cups hot, cooked orecchiette (a little ear-shaped pasta), 8 ounces dry
1/8 teaspoon salt
1/4 cup (1 ounce) grated fresh Parmesan cheese
1. Heat oil in a Dutch oven over medium-high heat; add chickpeas and sauté 2 minutes or until they’re just beginning to brown. Add garlic and crushed red pepper and sauté 30 seconds.
2. Add broccoli rabe and chicken broth to pan; bring to a simmer and cook 3 minutes or until broccoli rabe is crisp-tender.
3. Stir in hot pasta and salt; cook 2 minutes or until heated throughout.
4. Divide among 4 shallow bowls, and top each with Parmesan cheese.
Veggie Nasi Goreng
- 1 cup uncooked Wild, Brown Rice or mixture
- 4 eggs
- 2 yellow, red or orange peppers
- 4 Red onions
- 2 carrots sliced with a potato peeler
- 4 red chilies
- 5 – 10 garlic cloves
- 4 Spring onions (cut length wise)
- Cilantro (large handful, to desired)
- 8 tablespoons Sesame oil
Cook rice as directed and set aside.
Scramble or fry eggs and also set aside.
Add two onions, half a chili and garlic to bender to make a paste.
Add oil and the paste (from the blender) to frying pan and fry 3 minutes, then add thinly sliced onions, red chilies, yellow peppers and carrots for another 3 minutes.
Add the rice for 2 minutes, then the eggs, thinly sliced spring onions and cilantro for another minute and serve.
Herbal D-tox Cook book for Cleansing