Raw Crunchy Green Salad with Poached Chicken

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So you know those days when you feel a little sluggish and gross? Those days when you feel like a salad but the usual roast veggie throw together is just too heavy for your poor little belly? Well, we have come up with a simple, refreshing and light green salad to ease away your tummy sorrows.

If wanting to keep it vegetarian (as protein can be a little heavy if you’re having digestive issues) – then omit the chicken….but it really is nicer with chicken – just saying! 

Here is goes..

Ingredients: We try and use organic produce whenever we can, especially for the chicken!

2 small broccoli heads or one large (raw)

Half an avocado

Around six asparagus sticks (raw)

Half a zucchini (raw)

1 + 1/5 medium chicken breasts

Haloumi

Parsley and Mint (we grow our own, definitely recommend growing your own herbs)

1/4 of a Lemon

Olive oil (around a tablespoon per serve)

Pepper and himalayan salt (to taste)

Method:

1) Place some water and salt in a pot and bring to boil

2) In the meantime, cut chicken breast into small cube-like chunks (try and get the pieces the same size so they cook at the same rate).

3) Wash all the vegetables THOROUGHLY.

4) Cut up the vegetables any way you like, we tend to simply break up the broccoli and then cut it into smaller pieces (even the stem). With the zucchini and asparagus we also cut them into small bit sized pieces.

5) When the water is ready place the chicken pieces in for around 4-6 mins. You will have to test a piece to ensure they are not too pink inside. You want the chicken to be soft enough if you wanted to shred it. However we do not tend to shred ours, we prefer leaving them in cubed chunks. But each to their own! 🙂

6) Cut up haloumi into small rectangular pieces. Pan fry until golden on both sides. You can use some coconut oil if you wish, we never do as we don’t see the need to.

7) Dice the avocado

8) Now its time to get your hands dirty and mix all the ingredients together in a large bowl! Add the olive oil, lemon, pepper and himalayan salt. And finally top it off with your herbs!

Very simple – Great detoxifying foods that will leave you feeling refreshed and satisfied!

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Carrot Mash infused with Basal and Garlic

Super simple carrot mash that can be incorporated to any meal!

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Ingredients:

– Organic carrots, approximately four medium to large (the more carrots used the more mash you will make)

– One clove of garlic

– Basal paste

– Coconut oil

– One cup of water (you will need more if you use more carrots)

Method:

– Wash, peel and cut carrots into small chunks (approximately 2cm by 2cm)

– In a large pan (we use a wok), add one teaspoon of coconut oil, one teaspoon of basal paste, and one garlic clove that has been cut into quarters

– Turn the pan on medium to high heat, and cook until the garlic turns golden

– Once golden turn down the heat to low and add the carrots with approximately one cup of water (if you have more carrots you will need more water and vise versa)

– Place the lid on and let it simmer until most of the water has been absorbed by the carrots (you should easily be able to place a knife through the carrots at this stage)

– Once this stage has been reached, turn up the heat and cook the carrots until the remainder of the water has been absorbed. Cook until the carrots begin to brown

– Turn off the heat and place the carrots on a plate (you can stop here and enjoy them as they are – great add to any salad, side to any dish or as a simple delicious snack!)

– If you want to continue to make it into a mash, grab a fork and flatten/squash each chunk. You don’t want to turn it into a ‘sloppy’ mash. You still want it to be more of a ‘chunky’ mash so it adds more texture to a dish

– And voila! You have made your basal and garlic infused carrot mash!

We enjoy our mash in the mornings on toast topped with avocado. However it can be used as a dip, side to any dish or in a salad!

Enjoy!

Love M xxx

Post Yoga breakfast feasting at ‘St Edmonds’

 

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After a night of contemplation, we finally came to a decision as to where our weekly post yoga breakfast feast would be.

Let’s paint a picture for you all..

Slouched on the couch last night with our eyes glued to the ever so popular renovation and styling series, ‘The Block’, we were tossing between the prahran cafe St Edmonds and Richmond’s Feast of Merit (Supposed to be amazing – always wanted to give it a try!).

With a combination of uni induced fatigue and natural indecisive characters, we were literally becoming stressed about this situation. Still trying to focus on ‘The Block’, we were given a sign from the universe as one of the Block contestants were being filmed sipping a latter at St Edmonds.

What are the chances? Therefore, obviously we had no choice but to venture to St Edmonds. The universe said so.

So, this morning after a 6:15 yoga class, we made our way to this industrial stele cafe, hidden behind the hustle and bustle of chapel street, just off groovy Greville Street.

As we were done with yoga by 7:15 and the cafe not opening till 7:30, we found ourselves standing outside this lovely nook, waiting for the barista and chef to wake up and serve our hungry post bellies some glorious food.

In the meantime we were able to admire the exterior and came to the realisation that the eye capturing feature of St Edmonds would have to be the large Graffiti feature wall that surrounds the entrance. It’s this colourful wall that draws your curious eyes into the cafe, but its the helpful staff and industrial interior that keeps you snugged up inside. —— A note on the staff and customers, St Edmonds seems to be quite a ‘blokey’ place to hang out. Our evidence for this statement: This morning we were the only females there…actually.

Now onto the food.

A simplistic yet interesting menu, their food really caters for everyone; Vegan, Vegetarian, Carnivore eaters and lean gym goers. They are all able to find a dish that will meet their nutritional needs and cravings.

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Although we were leaning towards their ‘Breaky Green’s‘ (Buckwheat, Kale, raw broccoli, avocado, pistachios, poached eggs and chilli), we were persuaded towards trying their new gluten free bread that supposedly “everyone is raving about.” (quoted the waiter)

Soooooo, surprise surprise we opted for poachies on GF toast with AVOCADO (…der) and smoked salmon. yum.

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Eddies is an easy-going, stylish and simply an awesome cafe that every Melbournean must try.
Go on kids, fill your bellies with eggs on toast at this perfect Prahran nook.

154 Greville Street, Prahran

M + S xx

Twins in the Kitchen

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Now as much as we love going out for delicious meals, home cooking is also on our ‘favourite things to do’ list. Being able to cook whatever fancies our taste buds right there and then, whether it be boiled eggs on toast or a nutritious ‘rainbow bowl’ for dinner, is simply a sensationally satisfying feeling.

As we have quite ‘busyish’ lives, whipping up a healthy and super tasty meal does not take us long at all, as who needs to spend hours in the kitchen to produce something amazing…?

Therefore, our well balanced meals comprise of our favourite reoccurring ingredients prepared differently depending on the occasion, almost always involving protein, vegetables and grains.

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Here are a few breakfasts/dinners that we eat on quite a regular basis..

Our top picks for Breakfast

– Sliced avocado, smoked salmon and thinly sliced tomato on gluten free bread *, topped with our dukkah or pumpkin seeds. Seems to be our first pick if we want something quick and when too hungry to cook something that takes longer than 5 mins…

– Two boiled eggs, sliced avocado on gluten free bread, also topped with our dukkah. Such a soul-satisfying post ‘hot yoga’ feed.

– Cinnamon oats cooked on the stove, with organic greek yogurt *, fresh banana, frozen blueberries heated in the microwave and sprinkled with almonds and shredded coconut. Perfect on a cold winter’s morning.

– Two broken up banana/raspberry oat cookies (recipe found on Ashlyn Lincoln’s blog) topped with organic greek yogurt, fresh fruit (banana and berries), nuts and shredded coconut.

Favourite Lunches/Dunches/Dinners

– Atlantic Salmon fillet, accompanied with a selection of roasted and fresh veggies (whatever we have in the fridge), or enjoyed with zucchini or carrot noodles topped with an avocado/pea/basil mash. Simple, yet utterly delicious

– Poached chicken mixed with quinoa, lentils, all sorts of veg, fresh tomato, spinach, avocado, hummus or organic yogurt . Presented in a bowl, as food always tastes better in bowls…

– What we like to call our ‘rainbow’ or ‘budda’ bowl. Involves a selection of raw/roasted veggies (grated carrot and zucchini, raw mushrooms, steamed or roasted pumpkin/brussel sprouts etc), quinoa or another type or grain, lentils, peas, grilled haloumi (absolute fav), boiled eggs or poached chicken, finished with a dollop of organic greek yogurt or hummus

– Our very own VegieBar ‘house salad with tempeh’. Our go to meal at VegieBar is always their house salad, therefore we try and recreate it at home. Simply involves raw and cooked vegetables of allllll sorts, pan fried tempeh, drizzled all over with tahini mmmm yummo!

– Weekends are for devouring homemade pizzas. All of the veggies in the fridge, with either poached chicken or shredded turkey, are precisely placed on gluten free base that is smothered in hummus or organic tomato base sauce. Always topped with fresh avocado, bocconcini cheese, olives, raw mushrooms and fresh basil. You can never go wrong with a pizza, never, ever.

* We choose to buy ‘PureBred Bakery’ multigrain farmhouse loaf. Its gluten and wheat free, our perfect kind of bread.

* Our yogurt is the ‘Five:am’ greek style organic yogurt, amazingly delicious.

Love M + S

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