Christmas themed cranberry and baby spinach salad

Ingredients:

  • 1 packet baby spinach
  • 2/3 cup flaked almonds, toasted
  • 1 cup dried cranberries
  • 1/4 cup white wine vinegar
  • 2 Tbsp apple cider vinegar
  • Tbsp raw honey
  • 1/2 cup olive oil
  • 1 Tbsp finely minced onion
  • 2 Tbsp sesame seeds , toasted

Method:

For the dressing:

  1. Whisk together the white wine vinegar, apple cider vinegar and honey until it is well combined.
  2. Stir in olive oil, onion and sesame seeds. Set aside.

For the salad:

  1. Add the baby spinach, almonds and cranberries to a festive salad bowl/plate. Drizzle dressing over salad and toss. Serve immediately.

 

Five uses for your trusty blender

Has your blender made its way to the back of the cupboard because the idea of making a smoothie in this chilly Winter puts you off ? Dust the handy appliance off ASAP. Here are 5 fantastic uses for your trusty blender.

Homemade Hummus

Ingredients:

  • 200g tinned chickpeas
  • 2 tbsp lemon juice (or more)
  • 2 garlic cloves, crushed
  • 1 tsp ground cumin
  • Salt, to taste
  • 1 tbsp tahini
  • 2 tbsp water
  • 2 tbsp extra virgin olive oil

Method:

  1. Place all of the ingredients into a blender and blend until combined. If not fully blended, scrape down the sides and blend again. Season to taste.

Thai Green Curry Paste

Ingredients:

  • 4-6 medium green chillies, deseeded
  • 5cm piece of ginger
  • 2 cloves of garlic, peeled
  • 1 small onion, peeled
  • 2 lemongrass stalks, trimmed and roughly chopped
  • Small bunch of coriander
  • 1 lime, grated zest and juice
  • 2 tsp fish sauce
  • 1 tbsp olive oil

Method:

  1. Place all of the ingredients into a blender and blend to make a paste. If not fully blended, scrape down the sides and blend again.

Basil Pesto (or any pesto)

Ingredients:

  • 1-2 cloves garlic, peeled
  • 1-2 cups fresh basil, washed
  • 50g pine nuts, lightly toasted
  • 3/4 cup grated Parmesan cheese
  • 5 tbsp extra virgin olive oil

Method:

  1. Place the pine nuts, basil, garlic and parmesan in a blender and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined.

Tomato Soup

Ingredients:

  • 8-10 tomatoes, halved
  • 2 medium onions, quartered
  • 4 cloves garlic
  • 2-3 tbsp olive oil
  • Salt and pepper, to taste
  • 1/2 cup plain low fat yoghurt/coconut cream

Method:

  1. Place the halved tomatoes, quartered onions, and garlic cloves into a large bowl and add the oil. Season well with salt and pepper, and stir well to coat. Pour the oiled and seasoned vegetables onto a baking tray, and roast at 180C for about 30 minutes.
  2. Set the roasted vegetables aside for 15 minutes to cool and then place the veggies into your blender.
  3. Once the soup is blended, add the yoghurt/coconut cream and, salt and pepper to taste. If you are serving the soup immediately – pour the soup into a pot and heat on the stove top for 5 minutes.

Salsa Verde

Ingredients:

  • 1 cup flat-leaf parsley leaves
  •  1 cup basil leaves
  •  1 garlic clove, chopped
  •  2 teaspoons capers, drained
  •  1/2 cup extra virgin olive oil
  •  1 lemon, juiced
  •  Salt, to taste

Method:

  1. Place parsley, basil, garlic and capers in a blender. Process until finely chopped.
  2. With the motor running, add oil and 2 tablespoons lemon juice to parsley mixture. Blend until well combined. Season with sea salt and pepper.

Blenders are so versatile. From the above mentioned recipes to the humble pancake, frothy lattes or simply grinding flaxseeds – there should be no reason to ever push your blender to the back of your cupboard.

 

 

Oat cakes

Gluten free, sugar free snacks.

Ingredients:

  • 250g oats, blended into a fine flour
  • 150ml warm water
  • 1 tbsp butter, melted
  • 1/2 tsp bicarb
  • pinch of salt and mixed dried herbs

Method:

  1. Preheat the oven to 180 degrees C
  2. Put the oatmeal in a large bowl
  3. Add the bicarbonate of soda and the salt
  4. Add the butter and hot water
  5. Stir well with a wooden spoon
  6. Finally use your hands to bring the soft paste together
  7. Sprinkle the work surface with oatmeal
  8. Roll out the dough – the thickness is up to you depending on whether you like thin or thick oat cakes
  9. Use a cutter to mark out the rounds
  10. Place on a baking tray
  11. Bake in the oven for about 15 minutes
  12. Remove from oven and allow to cool a little

Roasted Maple Sprouts with Hazelnuts

Ingredients

Serves 4 as a side dish

  • 200g of brussel sprouts
  • sweet potato (200g)
  • 50g of blanched hazelnuts
  • 100g of pomegranates
  • 2 tablespoon of maple syrup (Optional)
  • 1/2 a teaspoon of chilli flakes

Method:

  1. Pre-heat the oven to 180C
  2. Slice the sprouts in half and then the sweet potato into eights (you want the sweet potatoes to be roughly the same size as the sprouts)
  3. Place the sprouts and sweet potatoes in a baking dish. Sprinkle the chilli flakes, salt and pepper over them and the drizzle them with olive oil
  4. Let them cook for about thirty minutes, until they start to go a golden brown. Then take them out and add the hazelnuts before placing the tray back into the oven for another 8-10 minutes, so that the hazelnuts turn a golden brown too
  5. Remove the tray from the oven, drizzle the maple syrup over the brussel and sweet potato mix and stir in the pomegranates and enjoy!

 

Exchanges:

1 serving = 2 cups = 2 veg, ½ cup starch, 1 fat, ½ cup fruit

Inspired by Deliciously Ella 🙂