Strawberry and Spinach Salad

I’m dying for spring.  I want sunshine, flowers and cherry blossoms, but that’s not going to happen for a while.  Luckily I found some (not too expensive) strawberries at my local mart, and decided to get a taste of spring!  Strawberries have loads of antioxidants, and are really high in vitamin C (1 cup holds 114% of your  recommended daily intake) They really are one of my favorite fruits, but then again I say that all the time. 🙂  And, as for the spinach, there is no need for me to go on about its health benefits, it is  a superveggie!

I was a little worried about the combination, but it turned out really well!  Will definitely be making this again soon (provided I can get my hands on some delicious strawberries)

Ingredients:

250g fresh strawberries, 300-400g spinach, 8 rosa tomatoes, 1 cucumber

Recipe:

1.  Cut the strawberries, tomatoes and cucumber into small slices or pieces.  Wash the spinach, remove the ends.

2. Chuck everything together.

3.  Eat

ENJOY!

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Fighting the winter slump with soup!

I love soup.  In fact I make soup more often than I make any other dish.  I have just returned from  vacation (nothing quite like escaping the winter for three weeks), and needless to say the cold is really getting to me.  Today I decided to make some soup to warm my tummy and give me an energy boost.  It is easy to make and inexpensive.  You can use pretty much any ingredients you want, and it is bound to be tasty.

Here is the recipe that I used.  It was delicious and hearty.

2 yellow onions,   1 red pepper,   1 green pepper,   3 cloves fresh garlic,   4 ripe tomatoes,   1/2 cup red lentils,   4 long sticks of celery, 2 cups spinach   1/2 cup courgette,  700ml water,   a dash of nutmeg, oregano and basil.

Recipe

1.  Chop all the ingredients depending on how chunky you like your soup. 

     Pre-soak the lentils  (about 1 hour)

2.  In a large pot,  saute the garlic and onions for 2 minutes.  Then add the courgette.  After about 2 more minutes add the peppers, celery, spinach and tomatoes.

3.  Drain the lentils and add.  Add the water and all spices.

4.  Boil all the ingredients together for about 10 mins.  Then reduce and simmer for 5 mins.

Enjoy!


My Fall Favorite – Pumpkin and Spinach Soup!

Fall is upon us, and there are pumpkins everywhere.  I feel that pumpkin is one of the most underrated vegetable.  There is just so much you can do with it.  From appetizer to dessert, it makes a hearty addition to any meal.  Pumpkins are full of carotene which are powerful antioxidants.  They have great anti-aging properties and contain many disease preventing nutrients.  The high fibre content  will satisfy your hunger and aid digestion, leaving you feeling fuller for longer.  This recipe is perfect for a chilly evening, and tastes even better when kept in the fridge overnight and reheated.

This recipe was my first attempt, and the result was a delicious, hearty soup that was perfect for dinner.  It felt warm and nourishing, I will certainly be making this again soon.

Ingredients

2 medium-sized pumpkins (soft-boiled and peeled), 300g -400g spinach and kale (use according to your taste preference), 1 yellow onion, 3 cloves fresh garlic, 100g ginger, 1 tablespoon cinnamon, 1 tablespoon turmeric, 200ml coconut/soy/almond milk, 200ml water.

Recipe

1.  In a large bowl, mash the pumpkin and add your choice of milk.  In another large pot or wok, saute the onion, ginger and garlic in the turmeric for 2 minutes.

2. Add the pumpkin mix to the pot, mix thoroughly and add the water and cinnamon.  Boil on a low heat for about 30 minutes, you can add more milk or water in the boiling process as you feel necessary. 

3.  Towards the end of the boiling process add the greens and boil for a further 5 minutes.  Serve and Enjoy.

This recipe makes at least 4 large servings.


Green smoothie of the week – Kiwi and banana!

This fast and filling smoothie will leave you with a full tummy and loads of energy!  It’s a great pick-me up for any time of the day!  Great for ridding the body of that awful hangover toxins.

Ingredients

1 large leaf of kale (Great for preventing cancer, detoxifying and promoting bone health)

300g -400g spinach (Nutrition power-house, far too many benefits to list,  great for vegetarians and vegans)

2 kiwis (High in fibre and great for detoxifying your system)

1 banana (High in potassium and gives a great boost of energy)

250ml-300ml water

Chuck everything together in your blender, blend for about a minute and enjoy!


Red onion and noodle stir fry

Red onions give a nice twist to your traditional stir-fry.  Red onions are really heathy and really low in calories.  Plus, they are super tasty are really good-looking!

This stir-fry turned out really great and was soooooooooooo delicious!  You kinda just throw it all in!  Use the things you like, ditch the things you don’t.

Ingredients

6-7 Whole baby tomatoes, 1 red onion, 200g tofu, 1/2 a sliced green pumpkin, 5-6 button mushrooms, 400g baby spinach, 1 head of broccoli, 1/2 red and 1/2 green bell pepper, 1 tablespoon soy sauce, your choice of noodles (about 200g), 3 cloves fresh garlic, a little ginger.

1.  Saute the onions, ginger and garlic in the soy sauce for about 2 minutes.  In another bowl, boil the noodles until done.

2.  Add the pumpkin, broccoli, mushrooms, tofu and tomatoes (whole). Saute for another 3 minutes.

3.  Lastly add the noodles, peppers and spinach.  Mix and saute for 3-4 minutes and you’re done!

This makes enough for really hearty servings for two people.