This is one of my post run favourites – warm, easy to make and absolutely delicious. Do those 5 minutes of prep work as soon as you’re back home and while this goodness is simmering hop into the shower, get back to life and food is almost ready. I mean, how great is that?! No runchies with that one, I promise.
1 cup couscous
1 cup fresh baby spinach
1 small onion
1 garlic clove
1.5 cups cherry tomatoes
2 rosemary sprigs
1 bay leaf
sage leaves fresh/dry
optional: feta to sprinkle on top, 1/4 cup white wine to add with the water
Chop up the onions, rosemary and sage, grate the garlic and heat olive oil in a pot. As soon as the oil is hot, add the tomatoes and sweat until the skin has almost popped and has some color to it – just be careful not to burn them and stir. A lot. As in: stir more than you’d think is necessary to keep the tomatoes moving. Add the herbs as soon as the tomatoes are almost done, sweat lightly and add 3 cups of water (and the wine, if you’re using some), also add the bay leaf.
Simmer on very low heat for about half an hour until the tomatoes are super soft and the water has completely infused with the herbs. When the water has reduced a little – if it really did reduce too much, add a bit more and wait until it’s simmering again, then add the couscous, spinach, salt, pepper, stir for some 3-4 minutes until the couscous is cooked. Voila, ready to serve!
If you follow a certain diet – pale0, vegan, no wine (sorry, but who in their right mind would do such a thing?!), the optional ingredients may not be for you – just keep an eye out, you’ve been warned.
Uhhhhmmm… yeah. Duh. They’re fries and therefore delicious! We’re not talking soggy, terrible, over salted and tasteless fast food fries but fragrant, crisp and amazing homemade sweet potato fries that are whipped up in no time.
1 big sweet potato
1 sprig rosemary
1 clove garlic
1 tbs olive oil (or coconut oil)
salt, pepper to taste
For the dip:
1/2 cup greek yoghurt
Cut the potato in half lengthwise and slice it into bite sized wedges.
Fill a big bowl with water, add the potato pieces and a cup of ice. Leave the mix in there for 30 minutes.
Preheat the oven to 200 degrees Celsius.
Dry the potatoes with a paper towel and add oil, chopped rosemary and garlic. Toss until all slices are covered well with oil, then place them on a cooling rack lined with parchment paper. Sprinkle with salt an pepper.
Bake for 30 minutes until well browned and flip at halftime.
Mix the greek yoghurt with lime juice and serve immediately.
Comfort food at its best – a spicy, creamy and protein packed chill for that one day (well, okay, make that a week) in spring where winter suddenly thinks it’s not over yet.
3 tbs quinoa
3 tbs black lentils
3 tbs red lentils
1 can kidney beans
1 small can corn
1 tsp raw cocoa powder
1 bell pepper
1 sweet potato
100g cherry tomatoes
salt, pepper, chili, paprika, herbs to taste
Heat a tablespoon olive oil and dice the carrots, bell pepper and sweet potatoes. Roast the tomatoes, carrots and sweet potatoes until they color and smell super aromatic. I love to add a bit of rosemary here, too.
Add 4 cups of water, wash the corn and beans and add to the chill. Stir in the quinoa and lentils as well as the cocoa powder.
Turn down the heat and simmer for a good 30 minutes. Check back to stir occasionally and – if needed – add more water.
Season and add a bit of carrot green pesto on top.
Enjoy – winter’s almost over!
One of my favourite soups, all year around. It’s so fragrant and easy to make that it’s become a real staple in the kitchen filled with lean protein and lots of vegetables.
2 sprigs lemongrass
2 bell peppers
2 garlic cloves
1 small red chill
2 chicken filets
Finely grate the ginger, garlic and lemongrass, dice the onion. Heat coconut oil and roast the aromatics. Meanwhile dice the zucchini and carrots, add to the pot.
Add 2 cups water and the coconut milk, stir well and add the chicken. Simmer for 5 minutes until the chicken is cooked, don’t overcook the soup since the vegetables should still have some bite to them. Add the bell peppers and chill, simmer for another 2-3 minutes and serve hot.
An easy way to turn this dish into a delicious vegan option is to simply leave out the chicken – you’ll have a fragrant soup full of flavour. For seafood lovers: serve the soup with prawns – either grilled on skewers on top or replacing the chicken in the soup. If you’re not in an area where fresh prawns are easy to get hold of, thaw the frozen ones a little bit before adding them to the soup or readjust the amount of liquid.
Think that’s an oxymoron? Try this recipe and think again.
For the salad:
2 cups salad greens of choice
1 tsp chia seeds
1 hard boiled egg
10 cherry tomatoes
For the dressing:
1 tsp honey
1 tsp carrot green pesto
Dice the mango and avocado. Peel the egg and slice, if you serve it warm, it tastes absolutely delicious!
Mix all ingredients for the dressing, add to the rest of the ingredients and serve with 2 slices of crisp bread.
What would life be without those sweet little treats? If you ask me, you’ll hear something between boring and impossible!
So, here’s a clean recipe for peanut butter cups – for more guilt-free happiness.
For the chocolate covering:
1 cup coconut oil
1 1/2 cups raw cocoa powder
3 tbs honey or maple syrup
optional: a pinch of salt
For the covering firstly melt the coconut oil, then slowly add the honey, salt and cocoa powder. I love using a bain-marie made of steel, but a glass bowl will do the trick. Mix until you have a smooth, liquid chocolate paste.
Put about 2 teaspoons of the chocolate mix into your forms, put it into the freezer immediately and keep your chocolate mix warm and smooth. When the chocolate has hardened (after about 10 min.) place a dollop of the nut butter in the middle of each form, cover with the chocolate mix and let everything harden up in the fridge.
They will keep in the fridge for 4+ weeks (if you haven’t eaten all of them by that time!).
1 cup oats
1/2 cup coconut flakes
3 tbs mixed nut butter
1 tbs coconut milk (or skim milk)
Roast the oats and coconut flakes until they smell delicious, then add 2 cups of water.
Slice the banana and add to the mix. Simmer until the liquid has evaporated and the porridge has a creamy consistency. Stir frequently and add cinnamon and nut butter.
Serve and decorate with the apricot kernels.
I usually buy the apricot kernels at my local organic food store, if you can’t get hold of them, use almonds – they’re pretty similar in taste.