Recipes-The yum section
Created to inspire wellness
Chia Pudding
Serves: 1
Preparation time: 5 minutes
Ingredients:
2 Tbs Chia Seeds
120ml milk of choice
Top with fruit of choice:
Berries/kiwi/frozen mango
Method:
1.Place chia seeds and milk in a glass or bowl.
2.Stir until the seeds are mixed well with milk.
3.Leave to set.
4.Add fruit and enjoy!
Note:
This can be prepared the night before or in the morning.
It needs about 30 min to set
Potato & spinach frittata
Serves: 4
Preparation time: 15 min
Cooking time: 60 min
Ingredients:
350g Baby potatoes - chopped into small chunks
1 Courgette - cut into rounds
1 Red pepper diced up finely
120g Spinach, plus extra, to serve
8 Eggs
½ Teaspoon ground turmeric
1 Teaspoon garam masala
1 Tablespoon olive oil
2 Tablespoons chopped fresh chives
¼ cup lactose-free milk or plant based milk
60g feta, crumbled
1 long green chilli, deseeded, finely chopped.
Method:
- Preheat the oven to 180°C. Line a large baking tray with baking paper.
- Place potatoes in a saucepan, bring to a simmer and cook for 7-10 minutes- drain well.
- Place potatoes, courgette and capsicum in a large bowl. Sprinkle them with turmeric and garam masala, and drizzle with olive oil.
- Arrange on a tray and bake for 20 minutes, or until golden and tender.
- Blanch the spinach for 1 minute in boiling water with a pinch of salt.
- Reduce oven temperature to 160°C. Line 16 x 26cm (base measurement) baking tin with baking paper. Whisk eggs and milk together in a large bowl. Stir through feta, spinach, chives and chilli.
- Arrange the roasted vegetables over the base of the prepared baking tin. Pour over egg mixture and evenly distribute vegetables.
- Bake for 20 minutes, or until golden and set. Serve the frittata warm or at room temperature, with extra spinach leaves.
Carrot & ginger soup
Serves: 2-3
Preparation time: 15 Minutes
Cooking time: 45 Minutes
Ingredients:
1 kg Carrots
2 Shallots
50 g Ginger
Fresh parsley - for garnishing
3 Tbsp Extra virgin olive oil
1 litre organic vegetable stock
( or use organic stock cubes as an alternative)
125ml Thai Gold coconut milk and have some to garnish
½ tablespoon chilli powder
Method:
- Peel and chop the carrots into small cubes.
- Peel and chop the shallots finely.
- Peel and finely grate the ginger.
- Finely chop the parsley.
- Place the carrots, shallots, ginger and the olive oil in a large saucepan on a medium heat and sauté until soft.
- Add the stock, coconut milk and chilli powder.
- Season with salt and pepper.
- Bring to the boil and simmer for 40 minutes.
- Blitz in a food processor OR use a handheld blender to blend in the saucepan.
- Serve with a sprig of parsley and a drizzle of coconut milk on top.
- Serve with some hummus and toasted sourdough bread!