Sunday, February 24, 2013

Nutty Quinoa



This is type of thing I like to prepare when I can’t be bothered to prepare anything else, but know I should prepare something nourishing and filling.  It’s accepting of variation and can easily be thrown together in no time.  It was a no fuss way to end the weekend that went by so quickly – sigh!  Back at work tomorrow knowing there are a million things to be done at home – sigh again!  Guess they will still be there when I get home.


Nutty Quinoa Salad
Serves 2 for main or 4 as a side


½ cup quinoa, rinsed well and drained
¾ cup water

To Cook Quinoa:

Place ¾ cup water in a small saucepan over high heat and bring to the boil
Add quinoa and reduce to a simmer
Cook for 10 mins or until grains are tender and liquid has been absorbed
Remove from the stovetop and allow to steam until ready to use


Meanwhile Prepare Additional Salad Ingredients:

2 stalks celery, sliced
1 roasted capsicum, finely sliced
¼ cup semi dried cranberries
¼ cup roasted almonds
¼ cup walnuts, roughly chopped
¼ cup pistachios, shell removed
½ red onion, finely sliced
1 – 2 cups salad leaves of your choice

For the Dressing:

3 Tbs lemon juice
¼ cup olive oil
1 tsp curry powder
1 tsp honey
salt and pepper to season

Place the lemon juice, curry powder, honey, olive oil, salt and pepper into a bowl and whisk well to combine.
Set aside until ready to use.

To Assemble Salad:

Place the cooked quinoa, and additional salad ingredients into a large bowl and toss together
Pour the dressing over the salad and mix well to combine
Serve on own or as a side



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Wednesday, February 13, 2013

I Could Eat This For Breakfast! - Cherry Clafouti with a Lemon Almond Crumb




Cherry Ricotta Clafouti



Actually - I did! Laced with an abundance of cherries this went down very well just before slipping out the door to work.   Topped off with a blob of natural yoghurt and the crumb of course, means I am still thinking about it and wishing I had some for breakfast everyday....  

Cherry Ricotta Clafouti


Cherry Clafouti with a Lemon Almond Crumb
Serves 4 - 6

Cherry Clafouti

1/2 cup milk (your choice of type)
1/2 cup ricotta cheese
2 large eggs
1/4 cup rice malt syrup
1/2 cup oat flour (gluten free) or almond meal
1 tsp vanilla extract
2 cups fresh cherries, pitted and halved

Preheat oven to 185 degrees celcius
Blend milk, eggs, rice malt syrup, oat flour and vanilla all together until smooth
Lay the cherries evenly over the bottom of an oven proof dish (mine was approx 20cm wide)
Pour the batter evenly over the top
Bake until golden brown, approximately 30 - 35 minutes
Serve warm and sprinkled with lemon almond crumb and/or a dollop of yoghurt

Lemon Almond Crumb

1 Tbs flaked almonds
Zest of half a lemon
1 Tbs dessicated coconut
1 tsp plam sugar

Place ingredients in a food processor and whiz

Cherry Clafouti with Ricotta


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Wednesday, February 6, 2013

Be My Valentine - Zesty Almond Raw Chocolate

Raw Chocolate Recipe

This recipe for raw choc definitely comes under the super easy category of - compile, gently heat, stir, pour, freeze and eat.   It’s also perfect timing for Valentines Day.  The boys chose lemon zest and almond butter and once poured I had an after thought to make one especially for me and added some chopped walnuts and a few chilli flakes - that gave it a nice bit of spark.  Personally I think making raw chocolate is one of those things that once you have a base just about anything (within reason) will work.  So don’t be shy and give it a try.  It will be a whole lot better for you than store bought chocolate and less addictive as well - trust me!

I recently picked up some chocolate moulds from Spotlight  but if you don’t have any just make a bark as we did in this combo sometime ago now.


Zesty Almond Raw Chocolate
(makes enough to share)

1/2 cup cacoa butter
1/4 cup cacao powder, sifted
3 Tbs brown rice syrup (use more if you like it sweeter)
2 tspns vanilla extract
zest of 1 lemon (unwaxed)
2 Tbs almond butter

optional (chopped walnuts and a little sprinkle of chilli flakes)

Melt the cacao butter over a very gentle heat
When completely melted add the remaining ingredients and stir well to combine
Pour into your chosen moulds
Place in the freezer until set (maybe 5 mins)
Remove and keep refrigerated until ready to eat








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Hey There, I’m Sherilyn the creator of Wholepromise. This is where I venture outside of being a mum, wife and Fertility Nurse Specialist. I live on the Sunshine Coast in Qld, Australia and am spoilt by year round access to Farmers Markets offering a plethora of local, seasonal and organic produce. In all Wholepromise is my style of food, it’s the food I want my boys to appreciate and it’s the food that makes me happy. Styling and photographing it is just another bonus.

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All photos on Wholepromise are by Sherilyn Palmer. If you would like to use one then please ask and provide a link back to the original source - with thanks :)