Summer chicken salad

Best summer potluck salad

What should you bring to a summer potluck? Here it is…..Summer Chicken Salad, an explosion of flavours that will make everyone happy.

Find detail recipe under Salads

Hope you will enjoy this recipe as much as we do.

Roasted pumpkin filled with quinoa and sauté vegetables

    

Easy vegan meal for every occasion. Want to wow your vegan friends during this festive time? here it is the perfect recipe, Roasted pumpkin filled with quinoa and sauté vegetables,  ready in under 1 hour.

Clean and empty your pumpkins, sprinkle with salt, pepper and drizzle with Evo oil. Bake it for 40 minutes at 180C. When you pumpkins are baking, cook one cup of quinoa in 3 cups of water for 17 minutes or according to the packaging instructions. Drain when ready and keep aside till need it.

Concasse 1 eggplant, 1 zucchini, 1 tomato, 1 red bell pepper.

In a hot skillet add 10ml Evo oil and sauté vegetables for 15-18 minutes, add salt and pepper to taste.

Remove pumpkins from oven, mix vegetables and quinoa together, fill each pumpkins with the quinoa mix; garnish with pomegranate and micro greens. Enjoy.

Let me know what you think of this easy recipe…. and Happy Holidays.

 

 

 

Vegan eggplant rolls with cauliflower risotto

Vegan eggplant rolls with cauliflower risotto

If you like eggplants as much our family do, you are always on the look out for new and delicious recipes.  At home we are trying to eat healthier and this is the perfect recipe to combine ingredients and flavours that we really like in a healthy way. The crunchiness of salad and tartness of pomegranate marries perfectly well with the sweetness of cauliflower and the smokiness of eggplants; and what better way to tie all this flavours together than with a Tahini lemon dressing? Follow this easy step by step recipe and you will have an incredibly delicious meal ready in no time.

Slice eggplants into 1cm thick slices. Heat a grill pan and grill eggplants on both sides.

 

Fry shallots for few minutes and add grated raw cauliflower. Cook for 8-10 minutes or till cauliflower is fully cooked.

Remove from pan and cool it down. Add fresh herbs and keep aside.

Scoop a tablespoon of cauliflower mix on each grilled eggplants and roll it up.

  

Combine Tahini, fresh herbs and lemon juice. Add evoo till you get a creamy dressing.

 

Arrange Vegan eggplant rolls with cauliflower risotto on mixed salad leaves, drizzle Tahini lemon dressing and garnish with pomegranate.

Hope you will enjoy this recipe.

If you like this recipe, don’t forget to leave a comment.

Find detail recipe under Vegetarian page

Potatoes and tuna patties

Potatoes and tuna patties

School is finally over and what better way to enjoy time with kids outdoor than having a nice yummy picnic. I like to take the kids to the park where they can play and enjoy the beautiful weather and then sit all together and enjoy easy food. This potatoes and tuna patties are delicious and can be made the day before and pack it ready for picnic day. How do you entertain your kids during summer holidays? Would love to hear from you.

Find detail recipe under Fish & Seafood page.

If you like this recipe, don’t forget to leave a comment. I love hearing from my readers.

Baked butternut squash filled with buckwheat risotto

Butternut squash is such a versatile vegetable. From this edible bowl shown above, to few of my favorite butternut squash gnocchi recipes under Pastas, Gnocchi and Co or again seasoned with cinnamon, nutmeg and then grilled to perfection like I enjoyed in Cape Town; endless possibilities to enjoy butternut squash.

This is our way to enjoy it with extra flavor from the buckwheat veggies and crunchiness from roasted chickpeas. How do I describe this dish? A packed flavorful edible bowl that makes everyone happy. How would you describe it? What is your favorite butternut squash recipe?

Find detail recipe under Vegetarian page.

If you like this recipe, don’t forget to leave a comment. I love hearing from my readers.

How to make the perfect Buddha bowl

 

Here are some of my Buddha bowl and if you like what you see, than drop everything and follow me for more delicious Buddha bowl ideas.
  Baked vegetables and crispy Halloumi Buddha bowl
Super grain detox Buddha bowl salad
Warm buckwheat and prawns Buddha bowl

When I think of Buddha bowl I think of fresh product….visit your vegetable markets and your Buddha bowl will never be boring. 

Buddha bowl have been around for quite sometime, in Italian I will call it “Insalata Composta” but how do you prepare the perfect one? The one with the right amount of proteins, complex carbs, crunchiness, veggies and seeds.
I like to start my Buddha bowl with a base that it is usually mixed leaves salad and then for complex carbs I like to add buckwheat, barley or brown rice. For proteins I like to add boiled or poached eggs, chicken, or if I want something really lavish, I will add prawns. Crispy Paneer or Halloumi are also part of proteins for the perfect Buddha bowl and let’s not forget about lentils and beans in general. What is a Buddha bowl without veggies…so think of carrots, cucumbers, edamame, peas and the list is endless. Veggies can be baked as well like baby eggplants, zucchini, bell peppers etc…Find crunchiness by adding pumpkin seeds, sunflower seeds, sesame seeds, almonds, pecans or walnuts.
I use a small scheme that I am sharing with you to make the best Buddha bowl ever and never grow bored of it.

    Perfect Buddha Bowl
Mix and match ingredients to your like. This is just a small list of ingredients for Buddha bowl, add the one that you like and enjoy  a fresh, healthy and quick meal. As you can see I didn’t mention any dressing the reason is very simple I like to dress my Buddha bowl with EVOO vinaigrette (EVOO, salt, pepper and apple cider vinegar) nothing more nothing less. So go for it and enjoy a healthy, fulfilling Buddha bowl.