Monday, 21 January 2019

Tahini Curry

tahini curry

This simple curry is easy to make, with predominately store cupboard ingredients, yet tastes full of flavour. I like to nickname it "hummus" curry as it features some of the same ingredients as my favourite dip. The chickpeas pack a protein punch whilst also being a rich source of fibre, to help you feel full, whilst the addition of tahini creates a wonderfully indulgent creaminess. I like to serve this with brown rice, a sprinkle of fresh coriander and a dollop of natural coconut yoghurt.

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

Serves 5-6

Ingredients:
1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp chilli powder
1/2 tsp cayenne pepper
2 red bell peppers, finely chopped
2 x 400g tins chickpeas, drained and rinsed
1 x 400g tin chopped tomatoes
500ml vegetable stock
1/2 cup (120ml) tahini
Sea salt and black pepper

Method:
1) Warm the olive oil in a large saucepan over a medium heat on the hob. Add the onion and lightly fry for a few minutes to soften. Next, add the garlic and lightly fry for a further minute.
2) Stir in the spices (cumin, coriander, turmeric, chilli and cayenne pepper) and then add the red peppers, followed by the chickpeas and chopped tomatoes, stirring well to combine.
3) Add the vegetable stock then stir in the tahini and season with salt & pepper. Simmer for 20 minutes, stirring occasionally, before serving.

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

Friday, 11 January 2019

Cookies and Cream Smoothie

cookies and cream smoothie

This thick and indulgent smoothie really captures that classic Cookies and Cream flavour, making it perfect for satisfying sweet cravings.

Three great health benefits: boosts mood, energy boosting, beneficial for bone health

Serves 1
Enjoy immediately

Ingredients:
1 frozen banana
1 cup (250ml) almond milk
1 tbsp smooth cashew butter
1 tbsp maple syrup
1 tbsp cacao nibs
3/4 tsp vanilla extract

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
Share:

Wednesday, 9 January 2019

Rosemary Scented Celeriac Chips

rosemary scented celeriac chips

I feel as though celeriac is an underrated vegetable. Other root veggies such as carrots, parsnips and beetroot get all of the attention but don't overlook celeriac. OK, it may somewhat resemble a brain (let's be honest, it's not going to win any beauty awards- but aren't we all about wonky veg these days anyway?!) but it's cheap, full of flavour and in season now. The celeriac in these chips (chunky fries) provides a lower carb alternative to traditional potato fries and in my opinion, has a nutty and slightly sweet flavour that's not dissimilar to parsnip & pairs wonderfully with fragrant rosemary.

Three great health benefits: boosts immunity, beneficial for bone health, promotes healthy skin

Serves 1
Enjoy immediately

Ingredients:
1 celeriac, peeled and chopped into "chunky chips" (mine weighed 360g)
1 & 1/2 tbsp olive oil
1-2 sprigs rosemary
Generous pinch sea salt
Black pepper

Method:
1) Preheat oven to 200 degrees C.
2) Bring a saucepan of water to the boil. Add the celeriac chips and boil for 2 minutes before draining.
3) Place the celeriac chips in a roasting tin/ baking tray and toss together with the olive oil, rosemary (some of the leaves pulled off and sprinkled over the chips but all added to the tin) and salt & pepper. Roast for 35 minutes, turning halfway through the cooking time, until golden.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
Share:
© halo eats | All rights reserved.
Blog Layout Created by pipdig