Green Yoghurt with Sweet Raisons

Left over dutch carrot leaves make for the perfect chunky dip/mash/side to any meal or nourish bowl! Do not throw them away!



Ingredients (serves four as a side dish)

The hairy leaves/stalks from a bunch of organic dutch carrots (roughly chopped)

3-4 heaped table spoons of organic thick Greek yoghurt (we use five.am organic yoghurt)

3 heaped tablespoons of organic raisons (roughly cut them in half)

Two tablespoons of apple cider vinegar

1 pinch of himalayan salt

Half a lemon (optional)


All you need to do once you have chopped your carrot leaves and raisons is add all the ingredients together and mix thoroughly. If there is not enough yoghurt then simply add some more! You can really play around with this recipe, even adding some walnuts or toasted seeds. Just have fun with it!

You can see in the image below that we used ours in roasted root vegetable nourish bowls

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Maple Carrots with Bone Broth Greens

WINTER SALAD SERIES

Sauteed  organic Silverbeet, Leek and Kale stems in 48 hour Beef Bone Broth, topped with Maple Syrup grilled Carrots, Goats feta and Pepita Seeds. Soft boiled eggs and fresh parsley also go brilliantly with this winter salad.

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As we are  now in winter we have adapted our diet to match the cooler season. We tend to not eat raw foods, opting for roasted or lightly sautéed vegetables. Lots of dark leafy greens, root vegetables such as pumpkin and sweet potato and an endless supply of bone broth are now staples in our kitchen. 

Although this may seem strange to some (sorry vegans) –  we absolutely love coming home from a long day at work/uni to a mug of steaming bone broth followed by a nourishing and warming meal. *We’ll be posting many more winter warmer recipes so stay tuned!

Make sure you take the time to give your body the attention it needs during these cooler months – maybe make a stew or have a crack at making your own broth. Your body will most definitely thank you for it.

Raw foods, fruits and juices can go on hold for just a bit, they’ll have their time to shine in summer and spring! 

Ingredients: Serves two as a main or three as a side dish

– 2 cups of kale stems

– 2 cups of roughly chopped silverbeet

-1/2 cup of finely sliced leek

– 1-2 carrots sliced (we used pre-roasted carrots that we had on hand in the fridge)

– 1 cup of cooked quinoa

– 2-4 boiled eggs (…depending on hunger status)

– 1/4 cup of goats feta

– 1/3 cup of beef bone broth (48 hours homemade)

– 2 tsp of pepita seeds

– 1 tbsp of apple cider vinegar

– 1 tbsp of extra virgin olive oil

– 1 tbsp of maple syrup 

– Pepper

– Himalayan salt

Method

1. Chop all greens (leek, kale and silver beet) and sauté in a wok on high heat with the bone broth. We have a big batch of beef bone broth in the freezer that we keep in the refrigerator to have on hand for cooking and drinking (so nourishing). If you don’t have bone broth, sauté in olive oil or water)

2. Whilst the greens are sautéing away, slice your carrots and drizzle them with the maple syrup (we didn’t use fresh carrots, we already had roasted carrots in the fridge so if your carrots are raw, they’ll need longer under the grill). Place your already roasted or raw carrots under the grill on a high heat. You want them to sizzle so they gain that caramelisation.

3. Place your eggs in a saucepan with a tad of salt to boil. 

4. Now that your eggs are boiling, your greens are sautéing and your carrots are sizzling, start by assembling your plate. Layer your cooked quinoa (again we have a big batch of already cooked quinoa in the fridge that we add for quick mid-week lunches) in a shallow bowl. and drizzle with a tsp of olive oil and apple cider vinegar.

5. Your greens should now be ready, with a ladle, scoop the greens and place them nicely onto the bed of quinoa. 

6. The carrots should be pretty much done now. Take them from the grill and add to your pile (remember, if the carrots are raw they’ll need longer)

7. We leave our eggs to boil for 5:20 minutes – this is the perfect amount of time for hard boiled eggs. Soft boiled eggs will just require about 4 to 4:30 minutes. When you have the desired consistency for your eggs, place them delicately onto your nourishing plate.

8. Now you’re ready to garnish. Add your goats feta, pepita seeds, pepper, himalayan salt and possibly even some fresh parsley. 

9. If you do have homemade bone broth, an extra table spoon onto the eggs would tie the meal nicely 

10. EAT

Winter salads are always a lovely option on a cold afternoon. Make a large batch and share with loved ones 

M + S xx

Pumpkin, Turmeric and Leek soup

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Nothing warms your belly quite like a big bowl of pumpkin goodness.

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Our version of the typical ‘mums homemade pumpkin soup’ has added immune boosting properties with the addition of turmeric and ginger. Super nourishing and warming on a chilly night. We love to get a little over board with our toppings, adding avocado, wilted kale, cheese,  extra spice, fresh herbs and sometimes some protein like poached chicken. The options are endless!

Like most of our recipes, this soup is easy to throw together – all you need are a few staple spices like turmeric and cumin, herbs like parsley and thyme and veggies.

** Also, the small side bowl in the above image is a sneak peak of our pumpkin and sweet potato curry. The recipe for this little gem will be up on the blog soon!

Ingredients 

– 3/4 of a large butternut pumpkin

– 1 Leek

– 2 small carrots

– 750 ml of water (1 Litre if you want a ‘thinner’ consistency)

Use a homemade vegetable stock if you have that on hand, if not water is fine! (we used water)

– 2 garlic cloves

– 1 small/medium brown onion

– 1 tsp of grated fresh ginger

– 1 tbsp of ground turmeric or grated fresh turmeric root

– 1 tsp of ground cumin

– 1 Bay Leaf

– 1 quarter of a cup of finely chopped fresh herbs (thyme, sage and parsley)

– Half a tsp of cayenne pepper

– Pepper to taste

– Himalayan Salt to taste

Toppings: Avocado, wilted kale, parsley and bocconcini cheese. We also added a ‘Moroccan souk’ spice that we purchased from a spice shop in the city. You can just finish with either dusting some more turmeric or quickly whipping up your own dukkah. 

Method

1. Heat your pot with some coconut oil and start by sautéing your onion, garlic and ginger. Heat till onion browns (be careful not to burn it)

2. Add a dash of water and all your spices and keep sautéing for a couple of minutes to create a paste like consistency.

3. Next add your Leek – sauté for a few minutes before adding your pumpkin and carrots.

4. Cook the veggies in the pot for about 10 minutes, making sure to continue stirring so that the onion doesn’t brown.

5. Add your water, himalayan salt and bay leaf and bring the pot to a boil.

6. Once boiling, lower the heat and simmer for about half an hour (the longer the better).

7. Turn off the heat and blend your mixture with a hand blender.

8. Voila! You have made pumpkin soup, easy hey?

9. Top with your favourites. We mixed through some wilted kale, avocado, bocconcini cheese (we also love haloumi in soup) and parsley

10. EAT

M + S xx