Browsing Tag

dairy free

Salad, Wellness + Nutrition

The bee’s knees buckwheat salad Buckwheat-salad-recipe

1st July 2021

The bee’s knees buckwheat salad

Buckwheat is a pseudo grain, and although it has the word wheat in it, it is in fact gluten free. In addition, it is also a rich source of plant-based protein. This salad is the bee’s knees and everyone who has a helping of it wants a second.

 For the Buckwheat:

  • 1 cup of uncooked buckwheat
  • 1 ½ cup of water
  • 1 teaspoon of salt for cooking brine

For the rest: 

  • 2 carrots, peeled, quartered, and then dice thinly
  • 2 spring onions, sliced finely
  • 10 Medjool dates, de-pipped and chopped into small pieces
  • 1 small clove of garlic, grated finely
  • ¼ cup of finely chopped coriander
  • 1 teaspoon of ground cumin
  • ¼ cup of olive oil
  • 1 tablespoon of rice vinegar, or white wine vinegar
  • Sea salt to taste

Combine the water, 1 teaspoon of salt and buckwheat in a pot and bring it to the boil, then reduce the heat to a simmer and allow a further 12 minutes of cooking. Take it off the heat and let it sit with the lid on for 2 more minutes, then drain any excess water.

Prep the carrots and spring onions and set aside.

In a large bowl combine the cooked, drained and slightly cooled buckwheat with the carrots, spring onions, coriander, grated garlic, cumin, olive oil, dates, vinegar, and salt to taste. Stir though well and allow to cool at room temperature and then serve.

Happy cooking,

Marlien

 

Salad

Winter Squash Salad with a Ginger & Citrus Dressing Winter-Salad

1st July 2021

Citrus & ginger roasted squash salad

 Makes 4 servings

  • 1/4 pumpkin (I used Queensland Blue Variety also known Boer Pampoen)
  • ¼ cup of chopped mint
  •  a handful of kale, chopped (optional)
  • ¼ cup of sundried onions
  • ¼ cup of pomegranate seeds
  • 3 tablespoons of coconut oil
  • Salt to taste

Dressing:

  • 1 thumb size piece of ginger, grated finely
  • 3 tablespoons of macadamia nut butter
  • Juice of 1 orange
  • ¼ cup of olive oil
  • Salt & pepper to taste

Instructions:

Slice pumpkin into fairly large chunks/ wedges – keeping the skin on. Season with salt and then pack them out in a roasting tray drizzling over some melted coconut oil or macadamia nut oil.

Roast for 60 minutes at 170 degrees Celsius. Then set aside to cool.

While the pumpkin is roasting, add all the dressing ingredients to a jar and shake well.

Chop the kale & mint finely and then dress the salad with the greens, sun-dried onions, pomegranate seeds and dressing – serve and enjoy at room temperature, or slightly warm.

Lunch + Dinner Recipes, Wellness + Nutrition

The Best Dahl Vegan Staple Foods

31st July 2020

This Dahl is always a refuge in the storm of life, what I especially love is how it really takes hardly any work, and that everybody I make it for always loves it.

So really there is very little to say apart from ‘The Dahl is Good’ – make it :).

Lets dive right in, ingredients below:

Serves 4

  • 1 cup of red split lentils
  • 1/4 cup of sun-dried onions
  • 1 heaped teaspoon of garam masala
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1 heaped teaspoon of turmeric
  • 2 teaspoons of mustard seeds
  • 1 pinch of cinnamon
  • 1 400g tin of coconut cream
  • 750ml of vegetable stock
  • 2 teaspoons of sea-salt
  • lots of freshly ground black pepper
  • 3 very ripe tomatoes, skins removed and chopped roughly

Add all the above ingredients to a pot and let it get to a slow simmer – stirring occasionally, and allowing it to cook for 45min, or even up to an hour. You may want to a little add liquid if you like it a bit ‘saucier’.

Serve with quinoa or brown basmati, and a roti perhaps. Garnish with oven roasted chickpeas and a little onion, spinach and tomato salad will liven it up.

Happy cooking

Marlien x

 

Salad, Wellness + Nutrition

Sunflower Seed Spread Vegan & Paleo Friendly

29th January 2020

If you are looking for a plant based/ dairy-free spread or simply a delicious dollop of good fats and fibre to add to salads you must try this recipe.

Before I dive straight into the recipe details, here is a few more reasons to incorporate sunflower seeds int your diet; Sunflower seeds are especially high in vitamin E and selenium. These function as antioxidants to protect your body’s cells against free radical damage, which plays a role in several chronic diseases.

Additionally, sunflower seeds are a good source of beneficial plant compounds, including phenolic acids and flavonoids — which also function as antioxidants  – read more on sunflower seed’s health benefits here 

Ingredients:

  • 1/2 cup of lightly toasted sunflower seeds
  • the juice of 1/2 a lemon
  • 1/3 cup of cold pressed olive oil, or macadamia oil
  • 1/4 cup of nutritional yeast flakes
  • a generous grinding of sea-salt

Simply add all the above ingredients to your blender and whizz until you have a smooth consistency.

Storage: it keeps in the fridge for 7 days.

 

Happy cooking & nourishment

Marlien x

Lunch + Dinner Recipes

Buddha Bowl Crushes & a Sexy Turmeric Dressing Sexy Yoga Kitchen Lunch Box Ideas

7th December 2016

I am currently finding Buddha Bowls so sexy. Their ingredients can be prepared over a lazy Sunday, stored in the fridge and then leisurely packed into your lunch box….sure to cause immense envy among co-workers and friends.

Here are a few Buddha Bowl staples in my kitchen that will hopefully inspire you to start creating your own.

  • Hummus
  • Roasted Veggies (red onions, red pepper, fennel, cubed or wedges of butternut, courgettes, roasted cauliflower etc)
  • Micro- leaves (much higher in nutrients and so gorgeous too)
  • Thai Slaw (Shred some red & white cabbage & carrots ahead, dressing them just before serving)
  • Cultured Veggies (no fridge is complete with out some sauerkraut or kimchi)
  • Corn Chips (Natures Choice does a lovely NON GMO version)
  • Quinoa (Cook ahead and freeze in small portions)
  • Mexican Black Bean Salad
  • Boiled Eggs (the ultimate & complete retro packed lunch-food)
  • Roasted Sweet Potato Medallions (I use the Jewel variety and leave the skin on – slicing them into 6mm thick medallions)
  • Avocados (obviously)

Preparing some super-food sauces ahead like my Turmeric & Tahini dressing makes throwing these Buddha Bowls together even more effortless:

Turmeric & Tahini Dressing

  • 1 tablespoon of ground turmeric
  • 3 tablespoons of tahini paste
  • 1/2 teaspoon of ground cumin
  • 1 teaspoon of pink salt
  • 1 clove of garlic, freshly crushed
  • 50 ml of filtered water

Add all the above to a jar, seal tightly with it’s lid and simply shake until you have smooth emulsion. You end up with this gorgeous bright yellow (happy colour) creamy dressing that has huge health benefits.

 Happy trowing pre-prepping and showing off your fabulous bowls.

As always, with love, and in dedication to your best health,

Marlien xx