I've been experimenting a bit with options for our Christmas dinner and I've decided on this rather delicious dish!
I came across the idea on the rather fabulous plant based blog mygoodnesskitchen and the simplicity of this appealled massively!
My criteria for any recipe really, festive or not, is flavour, simplicity and nutrition and this one ticks all the boxes!
Plus it looks great too and is sure to impress your guests!
We stick with vegan options for Christmas although Kathryn always requests a veggie lasagna which isn't festive at all but it's her favourite so we make a separate one for her.
We tend to have lots of options and a table full to overflowing with festive fare but we all love cooking and have the time to spare but food is a priority in our house.
The saying there are those who live to eat and those who eat to live and we definitely fall into the first category!!
We love food!!
So back to this really simple but elegant dish. The most difficult part is cutting holes in the butternut squash! I have a really good plain round cookie cutter which worked really well. I also tried a fluted option which although more difficult to cut through, left a lovely flower shaped hole, although the hole is filled with stuffing mix so just go with the plain option!
Cut slices about an inch thick and buy a butternut squash with a long neck end so you can cut a good few slices out!
I decided also to try the stuffing mix with portabello mushrooms and it worked really well and was simpler and quicker since the mushrooms don't need pre cooking prior to adding the stuffing and you don't have to cut a hole in them! You just give them a wipe with a damp cloth, put them on a lightly greased baking tray and spoon generous amount of stuffing mix and a wee drizzle of oil then bake them for around 20 minutes or so!
Doesn't get much easier than that!
Okay so the stuffing has a lovely festive flavour from the cranberries, chestnuts and herbs. If you can't find chestnuts then you can replace them with walnuts or hazelnuts. I used Merchant Gourmet vacuum packed cooked chestnuts from Waitrose.
Another time saving tip is to use a can of cooked lentils! Then its simply a matter of frying an onion, garlic, herbs then adding the other ingredients and heating it through.
I am going to make up my stuffing mix and freeze it so I'll be good to go on Christmas day.
If you have fresh sage, rosemary or thyme in the garden then add a good chopped spoonful of all of them. Alternatively you can use dried herbs.
I served a slice of squash and a big mushroom with a delicious gluten free, extremely healthy mushroom gravy, which is made with cooked brown rice, mushrooms, stock, herbs, garlic, tamari or balsamic vinegar and optional nutritional yeast flakes!
All you do is simmer the mushrooms, stock and cooked rice for 10 minutes then add herbs, garlic and seasoning and blend the lot into a delicious vegan gravy. No faffing around with lumpy flour and butter for me!! The recipe is included at the end of this post.
On a health note, cooked and cooled rice, potatoes and pasta have way more benefits for our gut bacteria, due to increased amounts of resistant starch, and everyone knows how much I go on about these wee critters! Its a symbiotic relationship on a massive level, with huge benefits for us, their hosts!
So do yourself a favour and provide your gut microbes with a festive feast this year and they will repay you with enhanced health on every level!
A feast to these wee guys is fibre, lots of it from different sources, so veggies, fruit, wholegrains, lentils, seeds, nuts, beans and pulses is the way to go!
If you decide to make this delicious dish your festive choice then you will be doing your health, your taste buds and your gut microbes a huge favour!
Whatever graces your festive table this year, enjoy it and have a wonderful Christmas...
Here are the simple recipes..
FESTIVE STUFFED SQUASH
Ingredients to serve 6
VEGAN MUSHROOM GRAVY
....your health in your hands....
Okay this week I'm hanging onto the remnants of summer and sharing another fabulous recipe from the One World Vegan Retreat.
This is just summer in a pan and reminds me of warm sunny days!
I think we are all aware that the Mediterranean diet is one of the healthiest and this dish originates from sunny Spain so join the ranks of the healthy and make this fantastic dish a regular part of your repertoire!
It is a real crowd pleaser, it's so colourful and tastes amazing!
Fiesta relates to the wonderful colours of all the veggies. Eat the rainbow for vibrant good health and this paella has all the colours, as you can see from my vibrant photo!
We have made it twice since the retreat and it is delicious. You can vary the veggies according to what you have available and your personal tastes. We have used cubed aubergine instead of fennel, mushrooms could easily replace artichokes, since they are a bit of an acquired taste but I rather like them!
Most supermarkets sell artichokes in a jar, usually beside the antipasti, sun dried tomatoes and olives, I bought mine from Aldi and they are a great price and perfect for this dish.
You can add frozen peas or sweetcorn instead of the beans and/or fennel and just leave the artichokes out if you don't like them.
Flavour is provided by smoked and sweet paprika, two of my favourite spices! Oh and turmeric for amazing health benefits and colour and garlic just because it adds amazing flavour and is natures antibiotic! Great to include loads of it as we move into colder weather, and who wants to succumb to colds and flu, most definitely not me!
It is essential when making paella to use the right kind of rice! You need short grain white rice or paella rice, most supermarkets stock it. It's different to risotto rice which is stickier and not what you want. Gloopy paella is not great!
A top tip from Lee, don't stir your paella, its not like risotto! This is a good thing which makes this a perfect dinner party dish! No standing over a hot stove while your guests are knocking back the wine! There is actually wine in this so a great reason to crack open a bottle and have a wee glass while you are prepping all your veggies!
This is a wonderful dish to take straight to the table, it has a real wow factor and can easily be served at the table. Some delicious artisan bread is a lovely accompaniment and of course a nice big glass of wine!
I served mine with a 3 day fermented delicously tangy freshly baked spelt sourdough!
Yum and extra brownie points for me! I also used my homegrown wee yellow tomatoes, my other tomatoes are all still green! I will be making some green tomato chutney and fermented green tomatoes, I have loads of them! Maybe my next blog post....
Here is the recipe.....
Ingredients - Serves 4 to 6
.....your health in your hands.....
Well since the vegan cooking retreat in Wales, I have discovered a love of smoky flavoured food!
Smoky flavours are big in Mexican food and we had a whole spread of chilli, bean, dishes to eat our way through! It wasn't difficult, the food was all delicious!
The main ingredient to impart a smoky flavour is smoked paprika, quite different to sweet paprika or normal paprika. It generally comes in a wee square tin and is a lovely deep red colour. A little goes a long way! This is a store cupboard essential in our house.
Jenna spent a few months in Mexico last year and just loved all the vibrant food. Chillies are a big part of the cuisine and there are so many varieties, some of them extremely hot! I am a total chilli wimp and really can't handle hot food, unless I have some cooling yoghurt or a big jug of cold water!
Anyway, back to these delicious and so simple big portobello mushrooms with a lovely smoky marinade.
These literally take 5 minutes to prepare, then they are cooked in the oven, no faffing about with hot frying pans! I like to make life as simple as possible and will always choose to oven bake rather than fry foods in oil. Oven baked is healthier too so another reason to use this method.
I love mushrooms of all varieties but the big portobello mushrooms are fabulous sliced and marinated, they almost taste meaty so make a great alternative to animal protein.
Mushrooms are a great source of protein, fibre, iron, zinc, selenium, folate, B vitamins and are low in carbohydrates so are always a healthy choice.
So back to this extremely simple recipe! I kind of made it up and it worked so well I've made it a few times! Great when you need a meal in a hurry and this tastes and looks good enough to serve up at a dinner party!
I have served them on a bed of sweet potato mash and also on a pea & mint puree, both delicious drizzled with any extra marinade.
You can use a mixture of mushrooms, you will need around 500g or around 6 big portobello mushrooms for 4 people. They do tend to shrink a bit when cooked!
I really hope you give this a go, its so easy and tastes delicious! You can impress your friends and family with a healthy meat free main!
So here is the very simple recipe.....
Smoky Portobello Mushrooms
......your health in your hands.....
So this week I was inspired by these very colourful beetroot and spinach wraps from Marks and Spencer.
I just love colourful food and try to eat the rainbow every day, and no I don't mean a bag of multicoloured skittles or smarties! I mean naturally brightly coloured food, which translates to lots of my favourite food, vegetables!
Orange sweet potatoes, yellow sweetcorn, purple kidney beans, red onions, green spinach and coriander, red tomatoes and red pepper.
Add a delicious avocado dressing and you have all the colours of the rainbow!
These wraps are just fantastic and so vibrant. I have to say the beetroot ones are my favourite, they are soft and slightly earthy and sweet which is just delicious! The spinach ones tasted a bit too vegetably so I wasn't quite so keen on them!
White tortilla wraps are perfect for this recipe too, I just fancied making something eye catching to post on my Instagram account!
So the filling for these delicious enchiladas are simply mashed sweet potato and spicy mexican flavoured beans, a perfect combination!
A tomato based sauce and a creamy avocado and coriander sauce finish these off rather nicely, although they would still be delicious with just the bean filling, if you don't have time to make the sauces!
So although there are a few different elements to this recipe, none of them are difficult and they can be prepared in advance, making these perfect for a weekend crowd pleasing dinner, which is also extremely healthy!!
So first of all you need to cook some sweet potato, then mash it! Then you need to prepare the beans, easy just open a tin and stir fry a few veggies with some seasoning. Next you need to make the tomato sauce, see recipe, or you can use salsa, mild, spicy, shop bought or home made! It's always good to have options!
We are a divided family when it comes to spicy food, so just adjust the amount of chilli powder accordingly!
I prefer to keep the mashed sweet potato as a separate layer but you can easily just mix the beans and mashed sweet potato together, which will incorporate all the lovely flavours!
So here are the ingredients you will need to make these awesome enchiladas!
Ingredients - makes 6 large enchiladas
For the Filling
1. In a medium saucepan over medium heat, heat oil and add all spices. Cook, stirring frequently, until fragrant, about a minute. Add onions, a couple pinches of salt and cook until softened, about 5 minutes. Add garlic and cook another couple minutes. If the pot gets dry at any point, add a little of the tomato juice from the can.
2. Pour can of tomatoes into the pot and cook for 5 minutes. Season to taste.
3. Carefully transfer the tomato mixture to a blender. Add pitted dates, tahini, lime juice and a couple tablespoons of the water. Blend on high, adding water to thin as needed, until desired consistency is reached. Season to taste.
4. Store leftovers in the fridge for up to one week.
Avocado Coriander Cream Sauce
Simply add all the ingredients to a food processor or blender and process until smooth and creamy. Add more water for a thinner consistency.
So although there are a few different elements to this recipe, you have options, and can buy shop bought salsa or spicy tomato sauce but do be aware of added sugar!
Just make the filling up, then you are good to go! The Avocado Sauce is optional but it is really delicious and simple to make. I really hope you give these a go, I have high hopes these will become a family favourite...!
......your health in your hands......
I've been running a series of Healthy Eating Workshops with North Glasgow Homes in Springburn.
The focus is on healthy, cheap, tasty food, made with ingredients that can be bought locally.
All of my workshops are plant based with a heavy reliance on lentils, beans and pulses which are cheap, versatile and extremely healthy. Add in loads of seasonal veggies and you have an extremely climate friendly, healthy, inexpensive way of eating.
This week the theme was Indian so we made lots of delicious rice, lentil and bean dishes. The favourite dish was this Coconut Lentil Dhal so I thought I'd reshare the recipe! I posted this one last year, it really is one of our go to family favourites.
It's perfect comfort food, like a big warm coconutty hug! Richly flavoured with spices, this lentil dish is good enough to impress your friends, your husband/wife and kids!
It's made with orange split lentils, the easiest to digest and fastest to cook so its a perfect dish for the weekend. You can rustle it up in no time!
All lentils are high in protein, fibre, minerals, vitamins, antioxidants and literally support every system in the body. They are also incredibly cheap, versatile and you can store them for ages and they won't go off ( less waste!) so they do tick a lot of boxes!
Delicious, nutritious and super healthy; with superstars turmeric, garlic, ginger and coconut providing bags of anti inflammatory, pain relieving, circulation boosting, energy boosting, immune boosting benefits.
You can up the nutritional benefits even more by serving with brown rice and steamed greens! Dinner, in my opinion, is just incomplete without some kind of greens. My favourites at the moment are kale, cavolo nero, pointed cabbage and spring greens, all highly alkalising, and packed with minerals, vitamins, antioxidants and fibre.
Food is medicine right enough and what a delicious way to improve your health! I hope you give this a go and consider at least having one or two meat free days a week, your body and the planet will thank you!! All the recipes I share are plant based so you won't be short of ideas and inspiration! If you haven't already then consider subscribing to the blog so you won't miss any posts! They will all be sent directly to your inbox, the power of technology!! And its free so go ahead and fill in your details, it could be the best decision you make for your health! Well you'd have to actually make and eat some of the food before it would benefit your health! Just reading the posts won't do a thing so follow up with action steps! Go out and buy some healthy staples including lentils and beans and no I don't mean Heinz baked beans, they are high in sugar and salt! I've just had an idea for another post, Healthy Shopping List..., coming soon....!
Here is my recipe...
COCONUT LENTIL DHAL WITH TOASTED ALMONDS
Wee point to note, I added a spoonful of Coriander Detox Pesto to mine instead of fresh coriander. This adds bags more flavour! I just dolloped a spoonful on each portion before serving, then topped with toasted almonds. Delicious!
.......your health in your hands......
So Jenna and I have been busy developing a few recipes for Susie at Dollop and Scoff, who makes a lovely range of jams, chutneys and relishes, all from her kitchen, using locally sourced ingredients where possible. She uses an open pan method and makes small batches for superior flavour. She makes some very interesting flavour combinations! Our favourite was Raspberry, Basil and Black Pepper Jam, which we made a delicious dressing from and spread liberally on our sourdough toast and coconut scones!
You can order from Dollop and Scoff direct on this link
So our remit was to come up with a range of vegan recipes, using jams, chutneys and relishes. Most of the range is vegan, apart from a few containing honey so we came up with five winning recipes, of which I'm sharing one of my favourites,
Spiced Carrot, Lentil and Oat Burgers.
I just love making burgers, the options are endless and often I just use up leftover rice, quinoa or veggies and add beans, seeds, nuts, flavourings and cram in as many veggies as I can, either grated or cooked.
The trick to making great burgers is to taste your mixture before you shape them into burgers. Sometimes a bit of extra seasoning, herbs, spices or chutney can really make the difference. If your burger mix doesn't taste great before you cook them, they won't taste any better cooked!
Another tip is to make sure the mixture is firm enough to shape. You can add extra breadcrumbs, oats, flour or polenta to get the right consistency.
Chilling them for an hour or so in the fridge will also firm them up.
So back to these lovely burgers. the main ingredients are three popular Scottish ingredients, carrots, red lentils and oats. I always have these ingredients and use them constantly, they are cheap, nutritious, quick to cook and delicious so tick a lot of boxes for me!
I really detest frying burgers and to be honest find they break up and and are never that good but on the other hand I have made loads of delicious veggie burgers in the oven so no faffing about with hot oil and a frying pan for me!
I have used mango chutney in this batch, since we had no Carrot, Orange & Coriander Chutney left, to give these a delicious sweetness, sunflower and pumpkin seeds for a bit of crunch, baby spinach for colour and turmeric, cumin, and smoked paprika for flavour.
These are delicious served with potato wedges and a big salad or in a wrap or pitta bread for lunch, smeared with some extra chutney or relish. These are most definitely on my favourite burger list and I hope they are soon on yours too!
They also freeze well, if you have any extra leftover!
So here is the recipe....
Spiced Carrot, Lentil & Oat Burgers
Makes 10-12 burgers
....your health in your hands....
So I've had a lovely time lately! Alastair and I had a great few days away in Northumberland, at a fabulous 5 star Gastro Pub, called The Joiners Arms! Its well worth a visit, the rooms are gorgeous and the food was delicious!
We were also blessed with lovely weather, blue skies and sunshine so we had lots of lovely beach walks and fresh air!
We have all managed to avoid coughs, colds and viruses this year and long may that continue! However we don't put our good health down to luck, we eat really well and include lots of immune boosting foods in our diet!
Which brings me to this totally awesome and delicious immune boosting broth, which supports health on every level.
Alastair came across the recipe by the brilliant Anna Jones in The Guardian and immediately wanted to make it! I'm really glad he did, it is the most delicious, nourishing and bright green thai broth I have ever eaten.
Do yourself a favour and make this, your body and your taste buds will thank you, as will anyone you share it with!
In this season of detoxing, the buzz is all about depriving yourself of comfort food, but this soup has it all, its nourishing, healing, restorative, immune boosting and it just tastes amazing!
This is comfort food you can truly eat without feeling guilty, bloated or sluggish!
Its packed with the most health giving ingredients including coconut oil, ginger, garlic, chillies, coriander, turmeric and spinach.
There are so many benefits to this soup and its also really filling due to the rice noodles and chunks of butternut squash.
Some recipes have lots of ingredients and are a bit complicated and faffy and the end result really isn't worth the bother but not this one! Massive thanks to the awesome Anna Jones for this recipe.
I have both of her books A Modern Way to Eat and A Modern Way to Cook
and highly recommend both of them. She just talks so much sense and her passion for great flavours shines through.
I would seriously give this soup 10 out of 10 so here is the recipe so you can try it for yourself! Please leave a comment if you do!
BEST EVER THAI BROTH
4 tablespoons coconut oil
a thumb of ginger (50g) peeled and roughly chopped
2 garlic cloves peeled
1 or 2 small green chillies
4 spring onions, trimmed and roughly chopped
a bunch of fresh coriander leaves and stalks
a few sprigs of mint
1 heaped teaspoon turmeric
15 green peppercorns, fresh or brined
2 x 400ml tins of coconut milk
1 tablespoon vegetable stock powder or 1/2 stock cube
1 tablespoon tamari or soy sauce
a stalk of lemongrass
1/2 butternut squash, peeled
handful of spinach or spring greens
100g brown rice noodles
1 tablespoon honey (optional)
I've been meaning to post this recipe all week since its a fab vegan alternative to that old Scottish staple, steak pie, traditionally served on New Years Day!
Note to self, stop procrastinating!!
As you will be aware, we are plant based and don't eat animals so steak pie has been off the menu for us for a number of years. However we are all very partial to a nice crispy pastry filled with veggies, which brings me nicely back to this lovely roulade!
I first tried this last year at the awesome Lee Watsons vegan cooking retreat, which was filled with the most delicious, flavoursome vegan food and it just looked amazing and most definitely good enough for a celebration dinner.
I tweaked the filling and my version has 3 layers, sauted leeks with thyme, oven roasted butternut squash and sauteed mushrooms with spinach and balsamic or tamari for extra flavour.
You can be inventive here and use whatever veggie combination you fancy, you can add beans or feta or goats cheese as an extra layer for non vegans.
Olives and sun dried tomatoes are a great addition too.
We are having two of these roulades on New Years Day, Jenna is making vegan haggis from scratch and will be filling her roulade with this and a layer of greens and will be serving a whisky sauce with it, she is an awesome vegan cook!
Jenna is also making vegan cranachan, that old traditional Scottish dessert, made with oats, double cream, whisky, honey and raspberries.
Her version will use coconut cream and maple syrup and will probably have a selection of healthy seeds and nuts through it too! Sadly she hasn't made it yet so I can't share her recipe or show you a photo. I will post it in the New Year.
So back to the roulade! Its actually really easy but does involve a few different steps since all the veggies for the filling are precooked and cooled before filling the pastry. I just use standard shop bought puff pastry, which is surprisingly vegan!
I used to think that puff pastry was made with butter but its actually made with vegetable oils now so perfect for anyone avoiding dairy!
A wee important point to note, any filling needs to be fairly dry so drain any liquid off or you will end up with soggy pastry, which is not what you want!
Take your pastry out of the fridge and let it rest at room temperature to make it more supple and less likely to crack and break. I always buy the pre rolled puff pastry sheets, rather than the block of pastry, which you have to roll out yourself.
I'm all for making life easier and just prefer the pre rolled version. Jus Roll do a good one and its widely available, all the supermarkets stock it!
This roulade will make 10 slices and looks lovely with all the colourful layers!
So have a wonderful Hogmanay and New Year, count your blessings, and enjoy precious time with your loved ones!
1 pack of shop bought puff pastry
2 medium leeks, washed and thinly sliced
few tablespoons fresh herbs, thyme, sage or rosemary, or a teaspoon dried herbs
1 250g pack of mushrooms, chestnut, or any mixture you like
good few handfuls of spinach, washed and chopped
250 - 300g butternut squash, peeled and thinly sliced
2 tablespoons rapeseed oil
1 teaspoon tamari or balsamic vinegar
sea salt and freshly ground pepper to taste
soya or other plant based milk
.........your health in your hands.....
I haven't shared a beetroot recipe recently so thought I'd share this humdinger of a beetroot casserole with sweet potatoes, herbs and mushrooms with a good glug of red wine to lift the flavour to dinner party fancy!! I assure you, its that good! If you love beetroot and hearty casseroles then you will absolutely love this recipe!
Beetroot ticks a lot of boxes for me, its cheap, readily available, delicious, a fabulous colour and has lots of health benefits! It can lower blood pressure, improve memory and brain function by basically improving blood flow and relaxing the arteries, all down to nitric acid which beetroot has lots of! Its also a very effective internal cleanser, due to the powerful antioxidant betacyanin and supports kidney, liver and gallbladder function. Its also a great source of vitamins, minerals, fibre and easily digestible carbohydrates for a wee energy boost!
It's also extremely versatile and lends itself well to juicing, cakes, dips, soups, salads and casseroles!
I really do love the humble beetroot, whats not to love?
Anyway back to this fabulous recipe, the idea came from the awesome Anna Jones cookbook A Modern Way to Eat. I love Anna Jones, she makes the most delicious vegetarian food, wholesome, flavoursome and nutritious. A fabulous book if you want to transition to a more plant based way of eating, full of family favourites, lovely photos and simple, easy to follow recipes.
So back to this one...
I used vacuum packed beetroot, instead of fresh beetroot. I always have packs of beetroot in the fridge for dips, houmous, salads and soups and it's already cooked so can just be added for the last 10 to 15 minutes. Fresh beetroot can take up to an hour to cook, so if you are using fresh then cut into smallish chunks, to speed up the cooking time.
Puy or dark green lentils are another favourite ingredient of mine. They are packed with fibre, protein, minerals and vitamins and support health on every level. They are really filling and make a great substitute for meat. They don't require soaking prior to cooking and cook in around 20 minutes. All the supermarkets sell puy type lentils now, they hold their shape well and don't go mushy, which the more common red lentils do! I always have a selection of lentils in my cupboards, they are so versatile and delicious and great for adding fibre and protein to a meatless meal.
Sweet potatoes add lots of beta carotene which is converted to vitamin A and supports skin and digestive health. They contain a wonderful sugar called fructo-oligo-saccaride which acts as a food source for good bacteria in the gut, producing a chemical called butyric acid that can repair and strengthen the gut wall and rejuvenate the digestive tract! We should all be feeding our good gut bacteria and sweet potatoes are just so delicious this is just another excellent reason to eat loads of them. Even though they are naturally sweet, they contain blood sugar regulating properties and improve the cells responsiveness to insulin, so won't spike your blood sugar!
So all in all a very healthy dish to make for dinner, its just full of beneficial veggies, lentils, herbs and lots of garlic to boost the immune system and add lots of flavour!
We had this served with a big pile of creamy mashed potatoes and steamed green beans and Jenna used the leftovers by adding more mushrooms, stock and potato and blending it to a smooth velvety pink delicious soup!
We never waste food at Nourished by Nature!!
So here is the recipe, please leave a comment if you try it!
Ingredients Serves 4 to 6
1 tablespoon rapeseed oil
2 red onions, peeled and cut into wedges
4 cloves of garlic, chopped or crushed
8 to 10 small cooked beets, quartered or fresh beetroot peeled and diced
2 medium sweet potatoes, peeled and cut into dice
4 bay leaves
a few sprigs of fresh thyme
250 ml red wine
1 litre vegetable stock
2 tablespoons tomato puree
1 cup (200g) small dark lentils, rinsed and drained
handful of mushrooms, halved (optional)
....your health in your hands.....
I have started a block of healthy cooking workshops with a lovely group of ladies from Clydebank and we are using herbs and veggies from the community gardens, which is just great! You don't get any fresher than just picked from the garden, no pesticide residues to contend with and loads of nutrition to boot!
So this week we had rainbow chard, cavolo nero, beetroot, spring onions, tomatoes and loads of flat leaf parsley!
It was soup, snacks and smoothies week so we ended up with a few bunches of rainbow chard leftover which I gladly brought home since no one else knew what to do with it! That's part of the point of the workshops, to introduce new ways of cooking and introduce new ingredients!
We are doing meat free mains next week and I'll be demonstrating how easy it is to add greens to your diet. Finely shredded and steamed or lightly stir fried is a great way to use greens, they retain most of their incredible nutrients cooked this way and the addition of some good quality oil helps with the absorption of the fat soluble vitamins! I always add a delicious garlicky, turmeric, balsamic vinegar dressing too to add heaps more health benefits and incredible flavour!
There are no boring boiled plain veggies at Nourished by Nature!
We did add a lot of greens to our various soups but rainbow chard has quite an earthy taste, its from the beetroot family and so it can be a bit of an acquired taste!
I didn't think the green smoothies would go down so well packed with chard so we made do with spinach, avocado and frozen peas! We did however add kiwi, orange,pineapple and banana and some coconut soya yoghurt and everyone loved them! There is always a way to sneak more veggies into your diet!
So I made this rather easy, nutritious and delicious curry recipe to use up the lovely rainbow chard
I can't abide waste and its shocking the amount of perfectly good food that is thrown away, I can feel a rant coming on!!
I'll save it for another post and get on with the recipe.
I've demonstrated this recipe at various healthy eating workshops and it's always a favourite.
Part of the appeal of this recipe is that it uses few ingredients, just Thai Green or Red (if you like spicy!) Curry paste, some peanut butter and coconut milk. A lot of curries need lots of different spices which most of us don't have, unless we are curry fanatics, which I am not.
Red onions, garlic and ginger make up the other flavour components, adding a fair amount of anti inflammatory action to this dish!
So you can literally have this cooked in 30 to 40 minutes. You can cheat by using the jars of ready chopped ginger and garlic but I always prefer the fresh option!
Spinach is a good alternative to the rainbow chard and you can add a whole bag since it wilts down so much and is packed with all sorts of nutritional goodies!
On that note, I'm off to prepare a vegan lunch for tomorrow for the volunteers at the most successful Lets Eat Glasgow event last weekend, which I was a part of!
It's great to see so much quality Scottish food being promoted and even better to be a part of it all!
It's Scottish Food and Drink Fortnight so please support local producers!!
Here is the recipe, it's perfect for the weekend....
Chickpea, Squash & Rainbow Chard Curry
Ingredients - Serves 4
A healthy lifestyle blog with green living tips, plant-based recipes and natural health magic.