fresh

Summer Salads

Preparing food to take to work is so much easier in the summer time. I could probably prepare a different salad combination every day, although I tend to make a batch to eat two or three days in a row.

This week I got my hands on some lovely beetroot at the local market and was very pleased with the resulting salad. Really simple, really fresh and really tasty. This was made particularly easy by the grating function on my food processor…I really love my food processor!

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1 x Beetroot: topped, tailed & grated

3 or 4 large carrots (I alway buy organic when I can, as they taste so much better) – topped, tailed & grated

About 2 cm of root ginger – peeled & grated

2 sticks of celery – cut in 3 lengthways and finely sliced

Black olives to taste

About 1/4 Pack of Feta Cheese

Lightly mix all of these ingredients together (if you mix it too much the whole lot will end up pink!)

Then add:

Juice of 1 lime

1 tbsp of sesame seeds

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This gave me two large portions. I ate it for lunch two days in a row, accompanied with some rice-cakes. Would also work really well as a side dish (like a healthier coleslaw perhaps).

Another variation of this is to omit the beetroot, use a couple more carrots and add a tin of cooked (drained & rinsed) chickpeas.

Easy!

Warm Lentil Salad

I keep finding lots of recipes for amazing gluten free cakes and deserts, but I’m also challenging myself to eat less sugar, so I’m going to aim to post as many savoury recipes as I do sweet.

While travelling home from London on the train this afternoon, I spotted a shout out from @FeastAndGlory looking for recipes using green lentils. One of my most often cooked recipes is inspired by an Alkaline Cookbook that my Mum gave me. It’s easy, quick, fresh and delicious.

Although my version is scribbled down on a scrap of paper and never really followed properly, the original is available online via the Energise for Life website.¬†This version is slightly different and just based on what I have in the fridge today – the important thing is to have a whole heap of fresh, crunch veg… use whatever you’ve got!


 

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150g green lentils

1 level teaspoon of vegetable bouillon dissolved in 400ml of hot water.

Juice of 1/2 Lemon

1 tablespoon of coconut or other cooking oil

1 Pepper (I used 1/2 red & 1/2 orange)

2 small courgettes

Small head of broccoli

2 Cloves of Garlic

1 Green Chilli (mild)

A handful of cherry tomatoes (a couple of regular tomatoes would work just as well!)

3cm (ish) of fresh root ginger (peeled and chopped small)

A large handful of baby leaf spinach per person (or other green leafy salad)

(Serves two hungry people as a main meal – would also work as a side with grilled chicken or some tofu steaks)


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Boil the lentils in the bouillon/stock for 30 minutes or until tender. Add more liquid if it starts getting dry.

Add the lemon juice, stir and set to one side.

Finely cut or crush the garlic. Chop the vegetables (other than the spinach) into small pieces.

Gently heat the oil.

Add the vegetables in order of their firmness – I went for: Garlic, Peppers, Courgettes, broccoli, chilli. Let soften slightly (you still want them a bit crunchy) 2 or 3 minutes and then add the tomatoes and ginger.

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Let this heat through (1 or 2 minutes).

Serve over a bed of Spinach.

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That’s it! I sprinkled some seeds over mine too – delicious!

I’ll eat what’s left over, cold for my lunch tomorrow too….