Watermelon Salad

watermelon salad

 

 

“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….

 

Ingredients

Serves 6

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

sea salt

Directions

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.

Veggie Roast

A hearty, healthy Veggie Roast – perfect for a Sunday lunch or seasonal family gathering – wonderful served with potatoes, veg and gravy.

Craig-payne-Veggie-Roast--250x240

Ingredients
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
2 eggs
½ cup breadcrumbs
1 cup stir-fry oriental style frozen veg
½ cup milk

Method

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…

www.meatfreemondays.com

Orecchiette With Chickpeas and Broccoli Rabe

orecc-chkpeas-1665256-x

Ingredients

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

Preparation

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.

www.health.com

 

Veggie Nasi Goreng (Indonesian Fried Rice)

blend of wild rie

Veggie Nasi Goreng

Ingredients

  • 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

Directions

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