Wednesday, 30 May 2018

Herby Lemon Hummus

herby lemon hummus

It's easy to forget dill if you've given up fish but it's such a lovely, fresh & fragrant herb that lends itself really well to dips so I wanted to celebrate it with this twist on a classic hummus. I first served this Herby Lemon Hummus at the Easter NamasTEA event and guests loved it so I hope you'll try the recipe. It's lovely served with crudities but I also really enjoy it with my Beetroot Simple Seeded Crackers (recipe here).

Three great health benefits: boosts immunity, helps support the body's detoxification process, beneficial for bone health

Makes 1 bowl

Ingredients:
1 x 400g chickpeas, drained
1 clove garlic
1 tbsp tahini
5 tbsp extra virgin olive oil
Few sprigs of fresh dill (approx 10g)
Few springs of parsley (approx 10g)
Juice of 1 & 1/2 lemons
Sea salt & black pepper

Method:
1) In a food processor, whizz together all of the ingredients until smooth and creamy.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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Friday, 25 May 2018

Jewelled Herby Quinoa

jewelled herby quinoa

It may sound strange but quinoa is genuinely one of my favourite foods. I've loved it for years, since discovering it on my gap year in South America before I was even diagnosed as coeliac and following diagnosis, it's come into its own as a handy, naturally gluten free alternative to grains such as bulgar wheat or cous cous. I love making a big batch of quinoa to serve as a side dish or addition to my lunchbox or nourish bowls during the week- after all, healthy eating is largely about meal prep and being organised! I accept, however, that some people find quinoa boring. It is a flavour carrier and as such, I like to add interest to it such as with the addition of fresh herbs and pomegranate "jewels" in today's recipe. This dish still maintains a subtle flavour so it won't interfere with other dishes but simply dials things up a notch. 

Three great health benefits: good source of plant-based protein, beneficial for digestive health, good source of antioxidants

Serves 4

Ingredients: 
2 cups quinoa, rinsed 
Juice of 1 lemon
3 tbsp extra virgin olive oil 
1 tbsp apple cider vinegar
125g pomegranate seeds
Handful mint leaves, finely chopped
Handful coriander, finely chopped
Sea salt and black pepper

Method: 
1) Place the quinoa in a large saucepan with 3 cups of water. Bring to the boil and then reduce the heat and simmer for 10-15 minutes, until the liquid is totally absorbed. Remove from the heat and set aside. 
2) While the quinoa is still warm, stir in the lemon juice, olive oil and apple cider vinegar.
3) Allow to cool then stir in the pomegranate, mint and coriander. Season to taste with salt & pepper.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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Friday, 18 May 2018

Channa Masala

channa masala
Whenever people ask me how best to transition to this way of eating, I always recommend curries. They're great whether you're starting this journey or want to introduce others to the lifestyle and are useful additions to the repertoire for those who are old hands at living this way. Curries are naturally packed with flavour and feel like a treat thanks to their association with takeaways, plus they work really well with a veggie base. For those reasons, everyone should have a good channa masala recipe and I really hope that this version will become your go-to.

Three great health benefits: boosts immunity, good source of fibre, anti-inflammatory.

Serves 4

Ingredients:
1 tbsp coconut oil
1 onion, finely chopped
4 cloves garlic, crushed
1 inch piece ginger, grated
2 green chillis, finely chopped (de-seed if you wish to reduce the heat)
1 & 1/2 tsp garam masala
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp hot chilli powder
1/2 tsp ground turmeric
1 tbsp tomato puree
2 x 400g tins chickpeas, drained
1 x 400g tin chopped tomatoes
2 handfuls spinach
1 handful fresh coriander, roughly chopped
Juice 1/2 lemon
Sea salt and pepper, to taste

Method:
1) Heat the coconut oil in a large pan over a medium heat on the hob. Add the onion and lightly fry for a few minutes until softened.
2) Next, add the garlic, ginger and green chillis and stir over the heat for a further minute.
3) Stir in the spices (garam masala, ground cumin, ground coriander, chilli powder and ground turmeric). Note that the mixture will be very dry at this point.
4) Add the tomato puree, followed by the chickpeas and tinned tomatoes and stir to combine. Swish 300ml water into the empty tomato tin and add to the pan. Simmer for 20-30 minutes. Season with salt & pepper.
5) Add the spinach, coriander and lemon juice and stir, cooking until the spinach is just wilted.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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Monday, 14 May 2018

Chickpea Nicoise Salad

chickpea nicoise salad

Today's recipe is a twist on the classic nicoise, replacing the tuna and egg with a plant based source of protein in the form of chickpeas, which will also pack in added fibre. I've always thought of nicoise as a fairly substantial and satisfying salad and this version is no exception. It's named after nicoise olives but if you can't find them, feel free to substitute kalamata olives. Either way, it's fresh tasting and flavourful- perfect for summer!

Three great health benefits: boosts immunity, good source of fibre, promotes healthy skin

Serves 2

Ingredients:
300g new potatoes (I used Jersey Royals)
100g green beans, trimmed
4 handfuls (100g) mixed salad leaves (I used watercress, rocket & baby spinach)
100g baby plum or cherry tomatoes, chopped in half
50g pitted nicoise or kalamata olives
1 x 400g can chickpeas, drained and rinsed

For the dressing:
4 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
1 tsp Dijon mustard
Sea salt and pepper, to taste

Method:
1) Place the potatoes in a saucepan filled with cold water. Bring to the boil for 15-20 minutes, until cooked. Set aside to cool.
2) In a separate saucepan, boil water then add the beans. Boil for 5-7 minutes, until cooked. Set aside to cool.
3) Chop the potatoes and beans in half.
4) To make the dressing, whisk together the olive oil, vinegar, mustard and salt & pepper.
5) Layer up the salad by placing the mixed leaves in a large bowl and topping with the potatoes, beans, tomatoes, olives and chickpeas. When ready to serve, drizzle with the dressing, to taste.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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Wednesday, 9 May 2018

"Bounty" Smoothie

Bounty smoothie

This creamy smoothie takes inspiration from the classic coconut chocolate bar and is ideal for satisfying sweet cravings.

Three great health benefits: boosts mood, good source of fibre, helps regulate blood sugar levels

Serves 1
Enjoy immediately

Ingredients:
1 cup coconut milk
1 frozen banana
2 tbsp unsweetened desiccated coconut
1 tbsp raw cacao powder
1 medjool date, pitted

Method:
1) Place all of the ingredients in a blender and blend until smooth. Enjoy immediately.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Photo credit: with thanks to www.tiffany-matthews.com 
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Friday, 4 May 2018

Warm Gem Lettuce and Baby Potato Salad

warm gem lettuce and baby potato salad

This is a super simple salad in which the quality of the in-season ingredients are the star players. Serving it warm takes the salad to the next level and even though it's embarrassingly easy, it looks impressive.

Three great health benefits: boosts immunity, good source of fibre, beneficial for bone health

Serves 2
Serve immediately

Ingredients:
180g new or miniature potatoes
2 gem lettuces (300g), cut in half lengthways
1 sprig parsley, roughly chopped
3 tbsp + 2 tsp extra virgin olive oil
1 tbsp apple cider vinegar
1 tsp Dijon mustard
Sea salt and black pepper, to taste

Method:
1) Place the potatoes in a small saucepan of cold water. Bring to the boil and cook until the potatoes are cooked through, approximately 15 minutes. Drain and set aside.
2) Drizzle the gem lettuces with 2 tsp of the olive oil and griddle over a high heat for a couple of minutes on each side.
3) Meanwhile, prepare the dressing by whisking together 3 tbsp of the olive oil, the apple cider vinegar, Dijon mustard and salt & pepper.
4) To serve, place the lettuces on a place (inside side up) and top with the potatoes. Sprinkle with the parsley and drizzle with the salad dressing (you'll probably only use half of the dressing but the remainder can be stored in the fridge).

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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