Mango Whizz

346 MangoWhizzIngredients:


1 Tin Mango in juice (drained)
300ml Plain Yogurt
2.5ml Cinnamon
5 Tbsp flaked Almonds

Method 1:

Place all ingredients (barring nuts) in a blender & blend until smooth. 
Dry-fry or bake almonds until toasted
Serve sprinkled with nuts & additional cinnamon

 

Method 2:

Dry-fry or bake almonds until toasted

Layer yoghurt, mango & cinnamon in a glass.

Refrigerate for at least an hour.

Just before serving, sprinkle with nuts & cinnamon.

Roasted Vegetable Quinoa Salad

Food-18-QuinoaRoastVegIngredients:

½ cup Quinoa
1¼ cups Water
10 Baby Beetroot, 
300g Butternut, cut into small cubes
4 Baby Marrows, sliced
30ml Herb infused avocado oil

Vinaigrette:
6 sundried tomatoes, soaked in water for 1 hour
60ml Olive oil
30ml Balsamic vinegar
1 spring onion
10ml finely chopped basil
Pinch of salt

Method:
Preheat oven to 250oC
Wrap baby beetroot individually in foil and place on a small baking tray
Pour oil over butternut & marrow, mix well and place in baking tray.
Bake vegetables in the oven for 20 minutes.
Rinse quinoa & cook in boiling water for 15 minutes on stove top or microwave until transparent and white germs clearly visible.
Place all ingredients for vinaigrette in blender & blend to desired consistency
After 20 minutes, remove vegetables from oven.
Remove tops and roots from beetroot & cut into 6 segments each.
Mix all vegetables into quinoa and stir in as much vinaigrette as desired.  Refrigerate remaining vinaigrette & use within 2 weeks.

 

Spiced Chickpeas

spiced chickpeasIngredients:
30ml Olive Oil
2 Onions, chopped
2 cloves Garlic, crushed & set aside for 10 minutes
2ml Ground Cumin
2ml Turmeric
2ml Ground Cinnamon
2ml Ground Ginger
5ml Ground Coriander
2 sticks Celery, chopped
1 Green / Red Pepper, seeded & diced
2 Cans cooked Chickpeas, drained
125ml Parsley, chopped
1 x 410g Tin Tomatoes, chopped, plus juice
125ml Peas (optional)
200ml water
5ml Salt
5ml Sugar

Method:
1. Heat oil, and sauté onions, spices, celery & pepper
2. Add remaining ingredients, cover, and simmer for about 20-30 minutes.

Braised Aubergine & Chickpeas

Aubergine and ChickpeaIngredients:
3 Medium Aubergines, cubed
6 Large Tomatoes, chopped
1 Onion, sliced
30ml Avocado oil
1 clove garlic, crushed & set aside for 10 minutes
5ml ground cloves
1ml cayenne pepper
5ml ground cinnamon
10ml chopped Mint
1 Tin Chickpeas

Method:
Fry aubergine & onion in oil until soft, then add all the other ingredients.  Simmer for about 10 minutes, stirring regularly.

Quinoa & Beetroot Salad

Ingredients:QuinoaBeetrootSalad
½ cup Quinoa
1 Cup Water
2 Tbsp Olive Oil
2 Red Onions
2 Tbsp Balsamic Vinegar
2 Tbsp Lemon Juice
200g Grated Beetroot (Raw)
½ cup Parsley, chopped

Method:
1. Boil quinoa in water for 15 minutes, set aside, covered.
 2. Warm oil, and gently sauté onions.
3. Add balsamic vinegar, and remove from heat.
4. Mix all ingredients together & serve.

Additional information