Posts tagged dinner
Massaged Kale Salad

Kale, not just for green smoothies, you can also use this nutrient powerhouse in your salads! As Kale is course and tough the best way to make it palatable is to massage it.  Yes, literally give it a good massage to soften it up and turn it into your new favorite salad base.  Of course you will need a tasty dressing and the one in this recipe is a winner.

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Paleo Coconut Chicken

New Zealand consumers eat more chicken than any other meat protein source, yes that is a fact.  Around 84 million birds are processed for consumption each year.  Sadly most from factory farming, however Organic farming methods are becoming more popular thanks to consumer demand.  I was vegetarian for a few years, the sight of meat make me feel sick and I was mainly eating this way for ethical reasons.  About 18 months ago I had to go on a special "diet" where my Naturopath told me to eliminate grains, all gluten, sugar (including fruit), beans, starchy vegetables, mushrooms, alcohol, dairy and a few other foods for 12 weeks. This left me with errr, vegetables?!.  

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Vegetarian Burgers

These vegetarian burgers are guaranteed to satisfy the most committed carnivores. They are full of flavour, high in protein and are so satisfying. Fill the burgers up with toppings of your choice. I find that the beetroot spread adds a sweet flavour and gives them a vibrant colour . Any leftover patties make the perfect sandwich or wrap for the next day.

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French Bean Salad

My best friends Mum made this dish one night when I had dinner with her and it is something I have re created several times since as it is so delicious!  The combination of mustard, vinegar and capers is beautiful - a little bit tangy, sour and the crunch of the beans is a lovely texture.  I would say that this dish is best used as a side dish and not a main.  The perfect accompaniment to a BBQ meal, Sunday Roast or with some vegetable protein. This recipe is taken from a  Jamie Oliver cook book so a big thank you to him.

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Summer Antioxidant Salad

Eat the rainbow - this salad is packed with colourful fruit, vegetables, nuts and seeds to give you an antioxidant boost and help nourish your body from the inside out.

The pomegranate adds a beautiful crunch, nuts provide you with essential omegas and the spinach a good dose of iron and vitamin C.

With Christmas coming up this is the perfect salad to serve on Christmas Day, is guilt free and looks beautiful once prepared.

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Sweetcorn Salad with Basil Yoghurt dressing

This week we have a Sweetcorn with basil yoghurt dressing recipe by Petite Kitchen. We are collaborating with  Eleanor from with Petite Kitchen and posting one of her amazing recipes followed with nutritional benefits about the herb that the recipe contains. This week I will be posting a blog post on Basil and the benefits that it has on our health. 

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Asian Peanut Stir Fry

Beautiful and very tasty dish - it's a healthy take on your typical asian peanut stir fry and super easy to make.  Can be eaten hot or cold and is especially yummy the next day when all of the flavors have had time to mix. This recipe is taken from the new Revive cookbook, another fabulous book with all vegetarian recipes.

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Rice Paper Rolls

In most Sydney sushi stores you can find rice paper rolls.  If like me you don't like eating white rice but love the crispness and freshness of sushi fillings then these are for you!

I made the rice paper rolls for dinner and doubled up on fillings when I chopped everything up so that the BF could have some left overs for his lunch.

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San Choy Bow

San Choy Bow originated from China - traditionally made with pork mince Dr Libby has added this dish to her new cook book but taken out the meat and replaced it with protein rich quinoa and chickpeas.  I made this last night for dinner and it was enough to have as a main dish.  The quinoa and chickpeas are so filling! This is a beautiful meal, so many flavors and so fresh... with the added bonus of no MSG as it's home made. I love how this dish is cooked using macadamia nut oil.  Macadamia oil is one of the healthiest edible oils and is higher in monounsaturates, the goods fats, when compared to Extra Virgin Olive oil.  The oil can be cooked at very high temperatures 210°C /410°F so doesn't burn food.

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