Spring Salad Series #2

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We’re off to Europe in exactly 10 weeks. It’s no secret that we are completely, 100% obsessed with everything to do with the European culture. The fresh food, old buildings, their train systems, cute bakeries, red wine (lots of red wine), the coop (only a few people would understand this), friendly people and most importantly our family in Neuchatel, Switzerland.

Our love for Europe has come to a stage where we are trying to set up camp over there, permanently. This means a lot of research, visas, Italian passports, what do we do with our clothes?! how much money do we need? etc. It has been quite a headache. But so worth it.

Amongst this research, we have been taking our time in the kitchen, cooking and creating beautiful recipes to share with the world. As we have started our Spring Salad Series, this week we had to come up with salad number 2! Feeling a bit sluggish today, we opted for a lighter salad, bringing us back to our European summers.

Hope you enjoy this meal! Make sure to share it with family and close friends, no one likes eating alone.


Fennel, Celery, Rocket and Sardine Salad with black Sesame

Organic Ingredients

Serves two

Half a fennel

One celery stalk

Two handfuls of rocket

Two small oranges (we picked these from our garden)

One can of sardines in olive oil

One teaspoon of black sesame seeds

Few sprigs of fresh parsley

Two teaspoons of extra virgin olive oil

Himalayan salt (to taste)

Pepper (to taste)


Method

 Quite simple, no need for the stove or any other appliances

– Wash fennel and celery thoroughly

– Roughly (julienne) slice the celery and fennel

– Prepare two plates, and place one handful of rocket on each. Then top with the fennel and celery

-Peel the two oranges, and slice into thin circles (we’re not too sure how to explain this but we’re sure you will understand what we mean..). Place oranges onto the plates

– Divide the can of sardines in half and top onto the salads

– Sprinkle with black sesame, EVOO, pepper and salt. Oh and don’t forget the parsley!

– Serve with fresh dark bread (we had ours with some wholemeal organic spelt crackers)

– Bon Appetit!

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Cauliflower Couscous with Lentils and Spiced Quark

Winter Warmer Series 

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Ingredients: Serves two as a main with leftovers!

– 1/2 a head of organic cauliflower

– 1 head of organic broccoli

– 1/2 a cup of organic peas

– Four stems of organic black kale

– 1 cup of organic lentils

– 1 teaspoon of coconut oil

– 1 teaspoon of cumin

– 1 teaspoon of turmeric

– 1 tablespoon of raw buckwheat

– Spiced Quark (refer below for recipe)


Method:

1) Wash hands and vegetables

2) Place one cup of lentils with three cups of water in a saucepan and bring to boil. Once boiling, turn down heat and allow lentils to simmer with lid on. Keep an eye on the lentils, adding small dashes of water if needed

3) Meanwhile, break apart the cauliflower and place into a food processor. You want the cauliflower to resemble ‘rice’

4) In a large saucepan or wok place the cauliflower with a teaspoon of cumin and a teaspoon of turmeric. Sauté the cauliflower for a few minutes and then turn down the heat and place the lid on

4) Cut up the kale leaves into smaller segments (also cutting and using the stems – no wasting food!) and break apart broccoli head

5) In another large saucepan or wok with one teaspoon of coconut oil, sauté the kale with the broccoli and peas. We like to salute our greens with bone broth that we pre make and leave in the freezer. Adding a dash of water will also work. Sauté for a few minutes then turn down the heat and place the lid on

6) In a small pan, lightly toast the raw buckwheat until golden

7) Grab a large mixing bowl. Combine 1 cup of cauliflower rice, the sautéed greens and around 2/3 cup of lentils. Mix all ingredients well. Feel free to add more cauliflower rice or lentils if you wish, there will be leftovers in the pan!

8) Place onto two plates and top each with one generous tablespoon of spiced quark and one teaspoon of toasted buckwheat!

Enjoy!

M + S


Spiced Quark 

You can buy Quark at any grocer or healthful store. We use biodynamic/organic Swiss style cottage cheese quark from B.-d.Farm Paris Creek

– 2 heaped tablespoons of cottage cheese quark

– A pinch of pepper and himalayan salt

– 1 teaspoon of ground cumin

– 1 teaspoon of ground turmeric

– 1 teaspoon of organic tahini

– Water (this will depend on the consistency you want – we added around 3 tablespoons)

– In a small mixing bowl, combine spices with quark and mix gently

Zucchini Paleo Loaf

Paleo Loaf, what a complete fluke.

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We’d spent the morning pottering around the kitchen, listening to Bon Iver and searching our favourite blogs for some breakfast loaf inspiration. A popular theme that we came across was Paleo Loaf. Paleo baking is definitely ‘in’ at the moment.

Now, we’re not the type to lean towards a particular diet label (i.e. paleo, vegan, vegetarian, high carb etc), but we are gluten intolerant so paleo bread is actually quite suited to our sensitive stomaches. Being paleo, it has no flour, almond meal is the substitute. This loaf is not only gluten free, it is also dairy free, sugar free and high in protein! The eggs give it the protein punch, sorry vegans!

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Anyway, here is the recipe that has been adapted from Brown Paper Bag‘s zucchini loaf and Luke Hine’s Paleo Bread.

Ingredients

—-Dry ingredients—-

– 2 cups of almond meal

– 1 tbsp of psyllium husk powder (optional)

– 2 tbsp of pepita seeds (plus more for topping)

– 2 tbsp of sunflower seeds

– 1/2 tsp of himalayan salt

– 1 tsp of baking powder

—-Wet ingredients—-

-3 eggs

– 1 chia egg ( 1 tbsp of chia seeds mixed in 3 tbsp of water and let sit)

– 1 1/2 tbsp of coconut oil

– 2 medium zucchinis  – should equal 2 cups once grated

Method

1. Set the oven at 180 degree Celsius

2. Line a tin loaf with baking paper.

3. Combine all dry ingredients in a large bowl

4. In another bowl, whisk the eggs, chia egg and melted coconut oil.

5. Grate the zucchinis and squeeze out the excess water.

6. Combine the zucchini with the other wet ingredients and mix throughly

7. Fold through the zucchini mixture with the dry ingredients. Make sure you fold the mixture rather than aggressively stirring it. You want to keep it light and airy.

8. Spoon into the tin, reaching all edges and evenly spreading out the top. Sprinkle with the excess of pepita seeds.

9. Bake in oven for 1 hour or until golden on top.

10. Once golden, remove from oven and let it sit in the tin till it cools. Vital step!

11. EAT

M + S x

Autumn Chickpea and Veggie Stew

As mentioned previously in our green soup post, we’ve just entered Autumn. Despite the beautiful colours and cosy evenings, this change in season has left us feeling a little ‘under the weather‘ so to speak. After a long day at uni all we wanted to do was curl up on the couch with a big bowl of warming stew. So guess what, that is exactly what we did. 

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Well, that’s kind of what we did. First we had to get changed out of our uncomfortable uni clothes (hello tight jeans and winter boots), unpack our uni bags (weighing what feels like a small house) and drive to the shops to buy the ingredients……eugh. 

Anyway, once back home, we put together this chickpea and vegetable stew with immune boosting spices to combat this change in season. This recipe is super easy to put together, especially on those ‘I just can’t be bothered cooking anything’ kind of days and it’s extremely nutrient dense which makes it a wonderful nourishing dinner. 

Your house will be filled with a comforting fragrance and your tummies will be filled with an array of nourishing veggies. Need we say more?

Ingredients

– One broccoli head

– 2 carrots

– 1 zucchini

– A bunch of asparagus

– Half a cup of organic frozen peas

– Half a medium sized purple sweet potato

– 1 can of organic, reduced salt* chickpeas

– 2 cans of organic reduced salt* whole tomatoes

– Half a diced brown onion

– 2 garlic cloves (minced)

– 1 small knob of ginger finely sliced

– 2 teaspoons of turmeric

– 1 teaspoon of cumin

– Half a teaspoon of cayenne pepper

– 1 Bay leaf

– 1 teaspoon of coconut oil

– Himalayan salt and pepper to taste

– Shredded spinach and kale

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Method

1. Wash and chop all the vegetables into two centimetre pieces

2. In a medium sized pot, heat the coconut oil for a minute or so. Add the onion, garlic and ginger with a dash of water. Stir till the onion browns without it burning.

3. Add a little more water plus all the spices. This should create a paste like consistency

4. Add the vegetables (Except the chickpeas and tomatoes) and mix through with the onion and garlic paste.

5. Once the veggies have tenderised a tad, add the two cans of organic salt reduced tomatoes and bring to the boil.

6. Once boiled, reduce the heat to a simmer and add the chickpeas.

7. Cover the pot and cook for 15-20 minutes.

8. Once cooked, stir through the spinach and kale.

9. Serve either on it’s own or with some steamed brown rice or quinoa.

The loveliest meal filled with immunity boosting properties. Perfect for a cosy autumn evening

M + S xxx