Cauliflower Caesar salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Cauliflower wings 1 small cauliflower head broken into florets 1/2 cup all-purpose flour 1 cup plant-based milk (more if needed) 1 tbsp nutritional yeast 1/2 tsp smoked paprika 1/2 tsp ground cumin 1/2 tsp garlic flakes Salt and pepper to taste Basting sauce 1/4 cup BBQ sauce 1/4 cup tomato sauce 1 tbsp lemon juice 1 tbsp golden syrup or liquid sweetener of choice Salt and pepper water to smooth out Garlic roasted chickpeas and croutons 1 cup cooked chickpeas garlic flakes salt and pepper 1 1/4 cups old bread, diced (preferably sourdough or wholewheat) Cashew Caesar salad dressing 1 cup soaked cashews 1/2 cup coconut milk, 1/4 cup capers 1 tbsp Dijon mustard 1 tbsp lemon juice 1/4 cup nutritional yeast1 tsp garlic flakes salt and pepper. Add on’s Sun-dried tomatoes hemp seeds sliced avocado micro greens or sprouts Method Mix the batter ingredients, dip the cauliflower, remove with a fork, place on a parchment paper lined tray, and bake for 10-15 minutes at 180 degrees Celsius. Once baked, dip the roasted cauliflower in the basting sauce, and roast again for 5-8 minutes until crispy. Garlic roasted chickpeas Toss the chickpeas with olive oil, garlic flakes, salt and pepper. Roast for 10-12 minutes at 180 degrees Celsius. Repeat with bread to make croutons. Cashew Caesar salad dressing Place all of the salad ingredients in a high-speed blender and store in a glass container until serving time. Assemble the salad Layer the butter lettuce, cauliflower wings, chickpeas, croutons, garlic bread croutons, sun-dried tomatoes, micro greens, and sliced avocado. Drizzle with the Caesar dressing add the sliced avocado on top and sprinkle with some hemp seeds! Photo Gallery Hope you love this super delicious and wholesome salad! M*
Israeli cous cous pumpkin brittle salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 cups Israeli couscous 1-2 cups roasted sweet potatoes (i used purple) 1 cup roasted baby tomatoes or sundried tomatoes 1 cup cooked brown lentils 1 cup green olives Caramelised pumpkin seeds 1 cup Tony Ferguson pumpkin seeds 1/3 cup golden syrup/honeyDressing 1/4 cup Tony Ferguson lemon juice 1/4 cup grapeseed, olive or avocado oil 1-2 tbsp honey 1 tbsp Dijon mustard 1-2 tbsp balsamic glaze Salt and pepper to taste Feta to serve Method Place the salad ingredients in a bowl and mix well. Meanwhile, place the pumpkin seeds on aparchment paper-lined baking tray and drizzle with the syrup or honey. Bake for 10 minutesat 180 degrees Celsius and let it chill to harden. Mix the dressing and pour over the salad. Serve the salad with the pumpkin brittle and some feta. Photo Gallery Hope you love this scrumptious and flavourful salad! M*
Sweet potato quinoa bowls
Recipe Gallery Share the Love This beautifully curated recipe is in collaboration with @Checkersa. I have been so fortunate to have been able to work with them. Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup Simple Truth Quinoa; cooked to package instructions1 large O-So-Orange Sweet Potato; peeled and cut into 1cm thick slices1 large exotic purple sweet potato; peeled and cut into 1m thick slices2 tbsp. Forage and Feast Olive OilSalt and pepper; to taste1 avocado1 packet (200g) shelled edamame beans1 cup baby spinach2 tbsp. Padkos Mixed NutsA few edible flowers for garnishFor the dressing:2 tbsp. tahini2 tbsp. olive oil1 tsp. mustard1 tbsp. honey or sugar1 tbsp. lemon juice2-3 tbsp. waterSalt and pepper; to taste¼ tsp. each of garlic, ginger, chili, fresh turmeric mix Method 1. Toss the sweet potatoes with olive oil, garlic, salt and pepper.2. Roast in a preheated oven/air fryer until golden. Ensure it’s cooked through.3. For the air fryer, air fry in the basket for 10 minutes at 200ºC, spreading the sweet potatoes out as much as possible.4. For the oven, spread the sweet potatoes on a roasting tray in a single layer. Roast for 25-30 minutes in a preheated oven at 200ºC.5. For the sauce, whisk together all the ingredients. Adjust seasoning to taste.6. Assemble cooked quinoa and vegetables in 2 bowls, sprinkle over some nuts and edible flowers and drizzle with tahini dressing. Photo Gallery Hope you love this recipe as much as I do. Checkers really did outdo themselves. It was delicious! M*
Easy Fattoush salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups cos lettuce diced 1 cup tomatoes diced 1 cup mini cucumbers diced 1/2 cup sliced radishes 1/3 cup chopped parsley 1/4 cup chopped mint 1 cups toasted wrap cubes (slice one large wrap, toss in olive oil, salt, and pepper, and roast or air fry until crispy) Dressing: 1 crushed garlic clove 1/4 cup lemon juice 1/4 cup raw honey or pomegranate molasses from @woolworths_sa 1/4 cup olive oil 1 tsp sumac 1 tsp za’atar @theoldstonemill 1/2 tsp dried mint or dill Salt and pepper to taste Method Add all of the salad ingredients to a bowl, add the dressing ingredients into a jar, shake together and dress the salad right before serving! Enjoy as a main or side dish. Photo Gallery Hope you love this super flavourful salad as much as I do! M*
Roasted cauliflower hummus
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients Roasted cauliflower2 cups cauliflower florets washed and driedOlive oilSalt and pepper1 tsp Garlic flakes1 tsp lifestyle foods smoked paprika1 tsp lifestyle foods ground corianderHummus1 1/2 cups canned chickpeas (bit of canned water saved)1/4 cup olive oil1 tbsp smooth peanut butter2-3 tbsp lemon juiceSalt and pepper to taste1/2 tsp lifestyle foods smoked paprika1/2 tsp lifestyle foods ground corianderDukkahPine nutsDill to serve Method Preheat the oven to 180 degrees Celsius. Place the cauliflower florets in a bowl, drizzle witholive oil, add in the paprika, coriander, salt, pepper and mix well. Pour out on to a parchmentpaper lined sheet and bake for 20-25 minutes.2. Add all of the hummus ingredients to a blender and blend until smooth, add more milk orwater if needed, add half of the baked cauliflower in to the hummus.3. Blend again until smooth, serve the hummus with the last bit of roasted cauliflower, dukkah,pine nuts, fresh dill and toasted bread. Photo Gallery Hope you love this creamy hummus as much as I do, it’s a close favorite of mine. M*
Quick pickled vegetables
Recipe Gallery Share the Love The season for vegetable abundance is almost here. Whatever season you may be in preserving leftovers is something that is becoming more of a necessity these days. Recipe 10 Prep Time 8 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1/3 cup apple cider vinegar 1/4 cup sugar 1 tsp yellow mustard seeds 1/2 tsp chili flakes 2 cups water Salt and pepper Vegetables of choice Method Place the apple cider vinegar, sugar, mustard seeds, chili flakes, and water in a microwave proof container or heat over stove top. 2. Heat over 2-3 minutes stirring every now and again until the sugar has dissolved, add salt and pepper. 3. Place the vegetables you’d like to pickle in already sterilized jars and pour over the apple cider mixture, let it cool, add the jar on top, and place in a cool dry area or in the fridge. Use as desired. desired. Photo Gallery Hope you love these crunchy veg as much as we do! M*
Sweet potato avocado citrus salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 medium sweet potato steamed and sliced in to rounds1 ripe avocado1 small pomelo2-3 cups mixed salad leaves1 cup rocket leaves1/3 cup chopped pecan nuts1-2 tbsp olive oil1 tbsp honey1/2 limeSalt and pepperFeta to serveDressing1/4 cup dijon mustard1/3 cup honey1 tbsp sesame oil1/4 cup olive oil1 lime (1/4 cup)1 tsp chilli flakesSalt and pepper to taste Method 1.Add a dollop of olive oil to a pan, add the sweet potato rounds and fry until slightly brown,drizzle over the honey, lime and chilli flakes and caramelise even more. Let them cool.2. Layer the salad leaves, sliced avocado, pomelo slices, sweet potato rounds, crushed pecannuts and feta.3. Mix the dressing and pour generously over the salad Photo Gallery Hope you love this refreshing yet comforting salad! M*
Crispy Mashed potato waffles
Crispy mashed potato waffles are the alternative savory brunch or quick lunch idea you’ve been looking for. Made with cheesy mashed potatoes, and topped with creamy paprika smoked white beans, fresh avocado, spring onion, and toasted sesame seeds. SO DELICIOUS!
Two ingredient granola tarts
Two ingredient granola tarts are what’s on my breakfast table this mothers day. Since I will be celebrating Mothers day with my two boys, these cute little tarts will go down pretty well. If I say so myself. What makes these tarts so special is the fact they are made with just dates and Simply granola’s let’s get figgy granola.
Sweet potato white bean stew
Sweet potato butter bean stew with mango jalapeño salsa is the perfect spring meal. Since the weather is acting up like it always does this time of year. This light and tangy stew are just simply delish and perfectly light before the actual heavy heat comes around. Summer vacation or our winter vacation is around the corner and I am simply looking forward to some quality family time.