Beetroot and Goat’s Cheese Stacks with Hemp Pesto and Butterbean Mash

Recipe courtesy of Psychologies Magazine (September 2017)

Psychologies Nutrition Editor Eve Kalinik has written Be Good to Your Gut: The ultimate guide to gut health – with 80 delicious recipes to feed your body and mind.

Unpasteurised goat’s cheese is packed with natural probiotics; it goes beautifully with the sweet taste of beetroot, which is a great source of fibre and antioxidants that support the beneficial bacteria in the gut.

Serves: 2 (with extra pesto)

Ingredients:

2 medium beetroots
50g unpasteurised soft goat’s cheese, cut into thin slices
Extra virgin olive oil, to drizzle
Herbs, to garnish

For the hemp pesto:

65g cashews, soaked for 2 hours
Handful of fresh basil leaves
25g shelled hemp seeds
50ml extra virgin olive oil
4 tblsp apple cider vinegar
1 garlic clove, peeled and chopped
Pinch of mineral-rich salt and black pepper

For the Butterbean mash:

150g cooked butterbeans
1/4 tsp garlic powder (or 1/4 clove fresh garlic)
1/2 tsp onion powder (or 1 finely chopped spring onion)
4 tblsp chopped fresh tarragon
1 tblsp fresh lemon juice
2 tblsp extra virgin olive oil
Pinch of mineral-rich salt

Step One:  Wash the beetroot and place in a steamer for 45 minutes to 1 hour or until cooked through.  Remove from the heat, leave to cool slightly, then peel away the skin.  Slice into 1cm slices (each beetroot should make around six slices) and put to one side.

Step Two:  While the beetroot is cooking, make the pesto and mash.  Drain the soaked nuts and rinse with filtered water, then place all the ingredients in a food processor and pulse until blended but not too smooth.  Put into a sealable glass or ceramic container.  Rinse the processor.

Step Three:  To make the butterbean mash, put all the ingredients in the food processor and blend until you have a mash-like texture.

Step Four:  To assemble, start with a beetroot slice, add a thin slice of goat’s cheese and a generous teaspoon of pesto; stack another beetroot slice on top and repeat the process, finishing with a slice of beetroot.  There you have your stack.  Repeat this process to make more stacks.  Serve a generous dollop of the butterbean mash alongside.  Finish each stack with a drizzle of olive oil and garnish with fresh herbs.

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Raw Tacos

Recipe courtesy of Psychologies Magazine (September 2017)

Psychologies Nutrition Editor Eve Kalinik has written Be Good to Your Gut: The ultimate guide to gut health – with 80 delicious recipes to feed your body and mind

This taco recipe was inspired by Eve’s vegan friend who is obsessed with Mexican food but wanted an alternative to beef tacos.  To create the ‘mince’, walnuts with sun-dried tomatoes and spices have been used.  Walnuts are one of the best sources of polyphenols, and it’s good to be mindful of our meat consumption in general.  This is a great light lunch but possibly double or treble the quantities to entertain friends or family.

Serves:  2

Ingredients:

8 small romaine lettuce leaves
1 avocado, cut into 8 slices
Fresh limes, cut into wedges

For the Cashew Sour Cream

30g cashews, soaked for 2 hours
Juice of 1/2 lemon
Pinch of mineral-rich salt
50ml filtered water

For the Taco Filling

50g walnuts
40g sun-dried tomatoes in oil (drained weight)
1/4 tsp dried chilli flakes (chipotle recommended)
1/4 tsp paprika
1/4 tsp ground cumin
1/4 tsp garlic powder
Pinch of mineral-rich salt

Step one:  For the cashew cream, drain the nuts and rinse well.  Put all of the ingredients into a blender and pulse until smooth.  Transfer to a small bowl and place in the fridge.

Step Two:  To make the taco filling, place all of the ingredients in a food processor and pulse until they have a texture resembling minced meat.

Step Three:  Wash the lettuce leaves and pat dry.  Divide the avocado slices and the taco mix among the lettuce leaves and drizzle with the cashew cream.  Serve with fresh lime wedges.

Margarita Cauli Pizza

Recipe courtesy of Psychologies Magazine (September 2017)

Psychologies Nutrition Editor Eve Kalinik has written Be Good to Your Gut: The ultimate guide to gut health – with 80 delicious recipes to feed your body and mind

Eve created this recipe for a vegan friend of hers who was diagnosed coeliac and desperately missed pizza.  Entirely unimpressed by a lot of the gluten-free versions, her friend gave this recipe a resounding thumbs-up.

Serves:  4

Ingredients:

½ medium-large cauliflower, cut roughly into florets
3 tbsp ground flaxseed
50g ground almonds
½  tsp dried oregano
¼ tsp garlic powder
¼ tsp mineral-rich salt

For the cashew cheese:

65g cashews, soaked for 2 hours, drained and rinsed
4 tbsp nutritional yeast flakes
Generous pinch of mineral-rich salt
Juice of ½ lemon
120ml filtered water

For the topping:

1 tbsp ghee or organic unsalted butter
1 red onion, peeled and thinly sliced
10-12 cherry tomatoes, sliced in half
1 garlic clove, peeled and crushed
Basil leaves, roughly torn

Step One:  Preheat the oven to 200oC / 400oF / Gas Mark 6 and line a baking sheet with baking parchment.  Place the cauliflower florets in a food processor and pulse until you have a fine rice-like texture.

Step Two:  In a large bowl, mix the ground flaxseed with 6 tablespoons of filtered water to get a sticky texture.  Ad the almonds, dried oregano, garlic powder and salt, along with the cauliflower, and use your hands to mix together and create a ‘dough’. Spread this on the baking sheet to form a circle that is about 5mm thick and place in the oven for 45 minutes.  Remove from the oven and set aside to cool and crisp.

Step Three:  To make the cashew cheese, put all the ingredients in a food processor and blend until you have a smoothish texture.

Step Four:  For the topping, heat the ghee butter in a frying pan and saute the onion until soft.  Add the tomatoes, then the garlic and cook for a further 2 minutes.  Remove from the heat and stir through the basil leaves.  To assemble, spread the cashew cheese over the pizza base, then add the tomato topping.  Finish with a generous pinch of mineral-rich salt.

Whole Roasted Cauliflower with tahini and tomato salsa

Recipe courtesy of Psychologies Magazine (Spring 2018) and recipe taken from a booking called Feasting.

If you don’t have time to slow roast the cauliflower, parboil it until soft enough to pierce with a fork.

Serves:  4-6

Ingredients:-

1 large cauliflower head
1 tbsp saffron threads
1 tbsp sumac
1 tsp ground turmeric
1tsp ground cumin
1 tsp ground coriander
1/2 tsp ground chilli
90ml olive oil, plus extra if needed
1 tsp salt
540g Tahini dip, to serve
80g slivered pistachios, to garnish
2 tbsp pomegranate seeds, to garnish
2 tbsp chilli hair, to garnish

For the Tomato Salsa:-

1/4 red onion, finely diced
5 tomatoes, deseeded and finely diced
2 tbsp chopped coriander leaves
2 tsp olive oil
2 tsp lemon juice

Step One: Preheat the oven to 180oC / 350oF / Gas Mark 4.  Put the cauliflower head on a baking tray lined with baking paper.  Mix the saffron threads with 500ml of boiling water, then set aside to steep for 15-20 minutes.

Step Two: In a bowl, combine the saffron liquid with the sumac, ground spices, oil and salt.  Pour the mix over the cauliflower, making sure it is evenly coated.  Cover the tray with foil and roast in the oven for 2 hours, basting every 30 minutes with the saffron liquid.  Add more oil if needed.

Step Three: Remove the foil and roast for a further 10 minutes to brown the cauliflower.  While it is browning, make the tomato salsa.  Combine all the ingredients in a bowl and mix.  Season to taste with salt.

Step Four: To serve, spread the Tahini dip on a platter and place the cauliflower on top.  Cut out a generous wedge of cauliflower and pile the salsa inside and around the edges.  Garnish with the slivered pistachios, pomegranate seeds and chilli hair (find in speciality food stores.

 

 

Open Lasagne with Pumpkin and Beetroot

Open LasagneIngredients:
1 large butternut squash
maple syrup;
8 small beetroot
pinch of saffron
200g (6 ½ oz) fresh lasagne sheets
2-3 tbsp cream
2 garlic cloves, peeled and crushed
1 tbsp olive oil
Juice of ½ lemon
50g (1 ¾ oz) Fontina cheese, thinly sliced
About 60g (2oz) grated pecorino cheese
Toasted pumpkin seeds, to serve
Chopped fresh parsley, to serve

Serves:  4    Prep time:  60 mins      Cook time: 15 mins
Cals per serving:  561   Fat: 31.2g

Step One:  Heat oven to 190oC (gas mark 5).  Cut the squash into 2 cm (¾ in) pieces, removing any seeds.  Place into a greased roasting tray.  Brush with a little maple syrup and roast for about 30 minutes or until the squash is golden and tender.  Meanwhile, trim the beetroots and simmer in a large saucepan of boiling salted water until just tender.  Remove and cool, then slip off the skins.

Step Two:  Bring a large saucepan of salted water to the boil.  Add the saffron to the water.  Cut the lasagne into 16 x 8cm (3 in) squares.  Boil 8 of the squares for 4 minutes, or until al dente.  Using a slotted spoon, transfer to a bowl of cold water.  Leave for about 30 seconds, then drain.  Lay flat on a dry tea towel and cover with another tea towel.  Repeat this process with the remaining squares.

Step Three:  When ready to serve, mash 1/3 of the squash with about 10ml (3 ½ fl oz) of boiling water or vegetable stock and 2-3 tbsp cream until it forms a sauce.

Step Four:  Cut the beetroot into quarters.  Sauté the garlic in a pan with the olive oil for a couple of minutes over a medium heat.  Then add the beetroot and sauté for a further few minutes to ensure it’s hot.  Stir in the remaining squash and lemon juice and mix well.  Lower the heat and keep warm.  Season to taste.

Step Five:  Reduce the oven temperature to 180oC (gas mark 4).  Lay four slices of pasta on the base of a lined baking sheet, top each with a little sauce, then the squash and beetroot mixture, then a slice of Fontina and repeat.  Finish with a layer of pasta and sprinkle with pecorino.  The lasagne shouldn’t be in even layers, it looks better if it’s a little higgledy-piggledy.  Place in the oven and cook for about 10 minutes, or until heated through.  Transfer to plats and serve sprinkled with pumpkin seeds and parsley and extra pecorino, if desired.

Recipe courtesy of Easy Living Magazine

Fried Gnocchi with Tomatoes and Olives

ReFried gnocchi with tomatoes and olivescipe courtesy of Easy Living Magazine

Serves:  3-4   –   Prep time: 10 mins   –   Cook time:  10 mins   –   Cals per serving: 427   –   Fat: 21g

Ingredients:  1 tblsp olive oil; A pinch of dried, crushed chilli; 1 clove garlic, crushed; 500g (1 lb) gnocchi; 100g (3 ½ oz) semi-dried tomatoes, chopped; 150g (5oz) good-quality black olives, pitted; Zest of ½ a lemon; handful of fresh basil leaves, torn; 50g (1 ¾ oz) Parmesan, freshly grated; Extra-virgin olive oil, for drizzling

  1. Heat the oil in a large frying pan and add the chilli and garlic. Cook for 1 minute.
  2. Add the gnocchi, and cook, stirring occasionally, for about 5-7 minutes, or until slightly puffed and golden. Add the tomatoes, olives, lemon zest and basil and cook for a further 1-2 minutes.
  3. Stir through the Parmesan. Serve drizzled with a little oil and garnished with extra basil leaves, if desired.
Tip: This works best with ready-made gnocchi, which are more robust and suitable for frying than home-made gnocchi.

Fast Humous

humousThis recipe is courtesy of Easy Living Magazine

Prep time : 5 mins   –   No cooking   –   Total Cals : 212   –   Fat : 15g

Ingredients: 400g (13oz) tin chickpeas; Juice of 1 lemon; 2 garlic cloves, crushed; 1 tsp paprika; 1 tsp ground cumin; 100ml (3 ½ fl oz) tahini (sesame seed paste); 2 tblsp extra virgin olive oil

  1. Drain and rinse the chickpeas and place in a blender along with the remaining ingredients.
  2. Blend until smooth and season well with salt and pepper.
  3. Taste the mixture as your go and add more spices if necessary.
  4. Serve with carrot sticks and pitta bread.
Tahini:

#humous #chickpeas #tahini

Falafel

Falafel

This recipe is courtesy of Easy Living Magazine

Makes : 26  –   Prep time : 15 mins plus soaking  –  Cook time : 20 mins

Cals per Falafel: 80 cals;   Fat : 5g

Ingredients:  250g (8oz) chickpeas, dry and uncooked; ½ onion, chopped; 2 cloves garlic; 1 bunch parsley, chopped; 1 bunch coriander, chopped; ½ tsp salt; ½ tsp chilli powder; 1 tsp cumin; ½ tsp ground coriander; ½ tsp baking powder; 500ml (16 fl oz) vegetable oil, for deep-frying; ½ tsp ground or crushed sumac

  1. Soak the chickpeas in water overnight (for at least 6 hours), then drain the water.  In a food processor, grind the chickpeas on a low speed, slowly adding the onion, garlic, parsley and coriander until the mixture is coarsely ground.
  2. Remove half of the mixture from the food processor and set aside.  Re-grind the remaining part for an extra few minutes or until smoother than the other half.  Mix the smooth and coarse portions together.
  3. Mix the salt, chilli powder, cumin, ground coriander and baking powder together.  Add this to the chickpea mixture.  Add a little water if needed – the mixture may be a bit crumbly, but this is fine.  It is now ready for frying.
  4. In a pot or wok, heat the oil.  This will be used to deep-fry the falafel.  Use two tablespoons to mould the falafel.  Fill one tablespoon with the mixture, then use another spoon on top to shape it.
  5. Slowly drop the falafel into the hot oil, and repeat.  Cook each side for roughly 2 minutes (until it turns brown).  Remove from the oil onto a colander or place on top of a paper towel to soak up any surplus oil.  Sprinkle with sumac and enjoy while hot (it’s good served with humous)

Sumac:

Middle Eastern cook book:

Asparagus, Red Pepper and Halloumi Salad

Serves: 4; Takes: 25 mins plus marinating; Calories/Fat: 304 cals /22g; Sodium/Added sugar: 1.2g/0.4g

Ingredients: 2 tblsp olive oil; 1 garlic clove, crushed; 2 sprigs of fresh thyme; 3 red peppers, deseeded and quartered; 400g (14oz) asparagus, trimmed; 1 x 250g Halloumi cheese, thickly sliced; 2 tblsp sweet chilli sauce; Salt

  • Mix the oil, garlic and thyme and marinade the veg and cheese, reserving a little, for at least 15 mins or in the fridge overnight.
  • Barbecue the peppers first (they can take up to 10 mins), turning occasionally. When the peppers are almost ready, add the asparagus for one min and then the Halloumi for 30 seconds on each side.
  • Skin the peppers and mix with the cheese and asparagus. Season with salt. Stir the chilli sauce into the remaining marinade and drizzle over the warm salad.

Would you like to try to make Halloumi?

An Asparagus cooker when not grilling as in this recipe.

Okra with Green Mango and Lentils

If you like Okra, otherwise known as ladies fingers, you’ll love this spicy, tangy dish

Serves: 4

Ingredients: 115g (4oz) yellow lentils (toor dhal); 3 tbsp corn oil; 1/2 tsp onion seeds; 2 onions, sliced; 1/2 tsp ground fenugreek; 1 tsp ginger pulp; 1 tsp garlic pulp; 1 1/2 tsp chilli powder; 1/4 tsp turmeric; 1 tsp ground coriander; 1 green mango, peeled and sliced; 1 lb (450g) okra, cut into 1 cm (1/2 in) pieces; 1 1/2 tsp salt; 2 fresh red chillies, seeded and sliced; 2 tbsp chopped fresh coriander; 1 tomato, sliced

* Wash the lentils thoroughly and put in a saucepan with enough water to cover. Bring to the boil and cook until soft but not mushy. Drain and set on one side.
* Heat the oil in a deep round-bottomed frying pan or a Karahi and fry the onion seeds until they begin to pop. Add the onions and fry until golden brown. Lower the heat and add the ground fenugreek, ginger, garlic, chilli powder, turmeric and ground coriander.
* Add the mango slices and the okra. Stir well and add the salt, red chillies and fresh coriander. Stir-fry for about 3 minutes, or until the Okra is well cooked. Finally, add the cooked lentils and sliced tomato and cook for a further 3 minutes. Serve hot.