Sunday, May 27, 2012
An Easy Kale Frittata
Anything green is good
in my books and anything as versatile and blood sugar stabilising as a fritatta
is even better. Perfect for breakfast,
lunch or dinner add in whatever you have at home that needs using up……
An Easy Kale Frittata
Serves 6 - 8
1 heaped tsp coconut
oil
½ brown onion, thinly
sliced
3 stalks of kale,
leaves removed
¼ tsp nutmeg
4 sundried tomatoes in
oil, roughly chopped
½ cup parmesan cheese,
grated
6 organic pastured
eggs
¼ cup cream
salt + pepper to
season
Preheat oven grill to
180 degrees celcius
Heat oil in a 24cm
frypan over medium heat and use a brush to evenly coat pan
Whisk the eggs and cream
together in a bowl and season to your liking, set aside
Add the onion to the pan and cook
until softened
Add the kale and cook
until just wilted
Sprinkle in the nutmeg
and stir to combine
Scatter in the chopped
sundried tomatoes
Spread out the kale
mix evenly throughout the pan and sprinkle ¾ of the parmesan over the kale mix
Pour the egg mix over
the top and sprinkle the remaining parmesan over the top
Reduce the heat to low
and cook for approx 10 mins or until the frittata starts to set around the
edges
Place under the
preheated grill and cook for approximately 5 – 8 mins or until set and browned
on top
Saturday, May 19, 2012
Pinenut and Caper Aioli + Sweet Potato Chips as featured on The Wellness Warrior
I was delighted to recently receive an email from Jess over at The Wellness Warrior asking me to feature as part of Foodie Friday. If you aren’t familiar with Jess and her blog then you should definitely take the time to venture over and check out this health and wellbeing guru’s tips for living a perfectly balanced life.
As featured please enjoy this raw pine nut aioli with capers. I know we have been enjoying it smothered over everything!!!!!
Pinenut and Caper
Aioli with Oven Baked Sweet Potato Chips
Pinenut and Caper
Aioli
Makes approx 1 ½ cups
1 cup pine nuts soaked in cold filtered water for 1 hour
3 Tbs cold pressed olive oil
3 Tbs lemon juice
1Tbs water
1 clove of garlic
1 Tbs capers, drained
¼ tsp sea salt
Place all the ingredients in a vitamix or other high powered
blender and whiz until smooth.
Adjust the taste to your liking.
Oven Baked Sweet
Potato Chips
I – 2 large sweet potatoes (depending on how many you have
to feed)
Olive oil to coat
Sea salt and cracked black pepper to coat
Preheat oven to 225 degrees celcius
Peel the sweet potato and cut into long chip like pieces or
flat discs if you prefer
Place the chips in a bowl and coat with olive oil
Spread the chips out on a baking sheet lined with foil
Bake in the oven for 15 mins, remove and turn over baking
for another 15 mins or until crispy and browned
Monday, May 14, 2012
A Cup of Dahl + 3 Fertility Facts Worth Knowing
There is an evident chill and crispness in the air. The days are noticeably drawing in and the need for some hearty and warming food is upon us. It’s a nice change to say the least.
I have been super busy over the last couple of weeks with extra shifts at work to contend with. My work as a Fertility Nurse is never dull and I think it would be a fair call to say it is the most complex area of nursing I have ever worked in. Everyday I make a new discovery about the female and male reproductive systems and everyday I learn something about human nature. Talking openly about human reproduction is not something everyone is comfortable with which contributes to a lack of understanding and knowledge when it comes the cycle of reproduction. With that said I thought I would share some basic fertility facts that tend to surprise women whenever we meet.
1. A woman has two ovaries, each the size of an almond
2. A woman is born with all the eggs she will ever have
3. Female fertility starts to decline at the age of 27
And one more thing - the ovaries are super sensitive to everything going on in the body so treat them with care and nourish them with beautiful food that they can do great things with. A good starting point might be with a cup of dahl.............
Dahl
Serves 4 – 6
1 brown onion, sliced thinly
3 tsp turmeric,
1 tsp garam masala
knob of ginger 2.5cm x 2.5cm thinly sliced
2 garlic cloves, finely crushed
1 cup red lentils
1 cinnamon stick
2 bay leaves
1/3 cup tomato paste
2 – 2.5 cups water or vegetable stock (see note below)
1 carrot roughly diced
½ red capsicum
¼ cup lime juice, freshly squeezed
¼ cup coconut milk
1 tsp sea salt
Black pepper to season
1 Tbs roughly chopped coriander (add as much as you like)
Heat a dollop of coconut oil in a medium size saucepan placed
over medium heat
Add the brown onion, tumeric, garam masala, ginger and garlic,
stirring until onions soften
Add the lentils, cinnamon stick, bay leaves, tomato paste, diced
carrots, red capsicum and water
Reduce heat to a low simmer, place a lid on the saucepan and
continue cooking for another 30 mins or until lentils soften and become mushy
Add the lime juice, coconut milk, sea salt and black pepper to
season
Sprinkle with fresh coriander to serve
* if dahl becomes to thick feel free to add additional water to
thin if needed.
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