Time for Peaches: arugula, peaches and almonds

#easyfoodcreations #healthyeating #eatyourgreens #healthyeyes

I love ending the day with a delicious green salad. I stick to the basics and create simple dishes using my evening salad formula: leafy greens + nut/seed + fruit/veggie + optional dressing

Ingredients:

1 cup arugula

1.5 peaches

2 tbsp almonds 

25g of goat cheese (in a way it is part of the dressing, as it adds creaminess)

Dressing:

1 tbsp olive oil

0.5 tbsp balsamic vinegar

Salt (I have salt infused with mint and lemon, perfect match here)

1. Cut peaches into 6th or 8th, cut goat cheese into small pieces.

2. Add peaches, almonds, goat cheese on top of arugula.

3. Mix olive oil with balsamic and salt. Sprinkle over the salad.

4. Enjoy!

Salad: Arugula with Pears Salad

I enjoy adding some greens to my breakfast as it gives me some extra energy that I don't get from other food. This salad I ate for breakfast but it is just as perfect for lunch, dinner, or as a snack.

Ingredients:

2 cups arugula

2 tbsp dried cranberries

1 tbsp sunflower seeds

1 pear

Dressing:

2 tbsp Olive oil

1 tsp balsamic vinegar (apple cider vinegar will work well too)

0.5 tsp dried mustard

Salt, pepper 

1. Cut pear into smaller pieces.

2. Mix greens, cranberries, sunflower seeds, pear.

3. Mix all dressing ingredients and add to the salad.

4. Enjoy!

Broiled Haloumi Peaches

#easyfoodcreations #healthyeating

The summer time is all about peaches! 

"If I had my little way I'd eat peaches everyday ... ", just like The Presidents of the USA. 

Ingredients:

5 peaches, perfectly ripe, not too soft yet

150 g Halloumi cheese (other cheeses that do not melt during grilling. Look for  unripened cheese, there are some alternatives around the world) 

0.5 lime, juice and zest

4 tbsp honey

1 tbsp balsamic vinegar (I used one infused with pears)

Seed mix:

20-30 pistachios (raw, unsalted) 

2 tbsp black sesame seeds

1tbsp milled flax

0.5 tsp cinnamon

0.25 tsp ground nutmeg

6 cloves

4 cardamom pods

1. Cut peaches into eights and remove pits.

2. Cut Halloumi into small pieces.

3. Mix honey, balsamic vinegar, lime and lime zest. 

4. Mix peaches with Halloumi and honey mix. Place in a baking dish.

5. Bake on a broil/grill setting at 177c for 20 minutes. The oven should be preheated. 

6. Prepare seed mix by grinding cardamom seeds and cloves. Chop pistachios into smaller pieces. Mix all seed ingredients together. 

6. Serve warm topped with a seed mix. 

7. Enjoy!

Smooth macadamia nuts smoothie

#easyfoodcreations #healthyeating #smoothie

I had some leftover strawberries and cantaloupe that needed to be used sooner than later so I decided to whip up

a quick snack - smoothie. 

Ingredients:

1 cup of cantaloupe

Handful of strawberries

1 ripe banana

4 figs

1 cup macadamia nuts

2 cups Water

1. Blend all ingredients together in a high speed blender. 

You can add more water if you want it more watery; 2 cups result in a fairly thick  creamy consistency. 

2. Enjoy!

Salad: Get your Super Power

I find that some food gives me a lot of energy right after eating it and other drain anything that is left. This salad is one of the dishes that brings me to life, that is why it's perfect for lunch!

I composed it from a number of super foods for maximum nutrition.

Ingredients:

2c of young cabbage

2 kale leaves, stems removed 

1 large Apple (I like Granny Smith)

1 large carrot

2-3 tbsp dried cranberries

6 tbsp sunflower seeds

6 tbsp pumpkin seeds

Dressing:

4 tbsp olive oil

Juice from half lemon (about 3-4 tbsp)

Juice from 2 inch grated ginger (about 1-2 tbsp)

2 tbsp poppy seeds

Salt and pepper

1. Grate cabbage like you would for coleslaw.

2. Chop kale into small thin strips.

3. Grate Apple and carrot ( large eye grater).

4. Add remaining ingredients and mix well.

5. Mix the dressing and pour into the salad. Mix everything well.

6. Enjoy!

The salad is best served the same day, but can stay in the fridge for 2 to 3 days. 

Chilling with Lamb Chilli

#healthyeating #easyfoodcreations #lamb

Lamb is one of the few meats that I really like. Today I made a chilli with it; I made different variations of lamb chill in the past but this one came out really good.. 

Whenever I am working with meat dishes I make sure to increase the amount of Fabre rich foods to help in meat digestion.

Ingredients:

500g ground lamb

100g kidney beans, cooked

100g green beans

1 medium onion

3 garlic cloves

5 mushrooms

Allspice

Ground cumin

3 tbsp red lentils

Cayenne or chilli powder

1tbsp butter
500 g canned chopped tomatoes
2 tbsp tomato paste

1. Chop green beans, mushrooms into smaller pieces, finely chop onion and garlic.

2. Melt the butter and cook onion and garlic for a couple of minutes, then add lamb and cook for further 7-10 minutes.
3. Move meat mixture into a larger pot, then add all of the remaining ingredients, mix well.
Cook on the medium low heat (gas mark 3) for 10-15 minutes stirring frequently, then lower the heat (gas mark 2.8) and cook for further 30-40 minutes.
4. Serve hot over rice or on its own.
5. Enjoy!