Smokey Beetroot Hummus

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We all have cutting board(s) in kitchen, yes? I like wooden or bamboo ones since I can use it to plate up rustic foods. Though do you know how clean your cutting board is? Approaching a hot summer in Melbourne, I thought I will briefly write about it to prevent a cross-contamination and food poisoning. You might all know but it is best to use different cutting boards for different foods (wood ones for fruits and vegetables, plastic ones for cutting meat, glass ones for pastry and cheese). If you use wooden or bamboo ones like I do, vinegar or hot soapy water is a way to go to kill all bacteria. You can use baking soda for a deeper clean and dry completely before storing away in a rack so that there is air flow. Replace them if you find deep cuts, scratches or grooves due to bacterial growth. I also tend to use one cutting board to just serve food on or put a baking paper when using my usual cutting board.

I felt like having a little picnic-style food today although we didn’t go out or anything. I didn’t want to spend too much time in front of stove either in this warm weather. So I went through my fridge and ended up creating this Turkish inspired plate. I made hummus and served with home-made flat bread, kofta and vegetables on a board with a bottle of chipotle sauce for dinner. Beetroot hummus really shined with a bright pink colour and a punch of smokey and garlicky flavour. I cannot believe I haven’t made this hummus until now. It is so yummy and pretty in pink 🙂 The recipe below makes two bowls which I used one for dinner and saved one for later use such as making wraps or falafels. When making hummus, always taste after blending up if seasoning is right. Salty? Enough garlic? Acidic from lemon? Nutty and creamy from tahini? A good drizzle of olive oil is a must to finish off. Have fun making x

beetroot hummusIngredients

150g dried chickpeas, soaked overnight
1 large beetroot
1/2 tsp cumin
2 garlic cloves, crushed
2 tbsp tahini
1 tsp Himalayan salt
juice from 1/2 lemon
1 tbsp e.v.o.o

Cover soaked chickpeas with cold water and boil over medium heat for about 20 minutes or until cooked. In the mean time, dice beetroot, drizzle with oil, sprinkle cumin, place in the preheated oven (180) for 10-15 mins until tender. Put cooked chickpeas, beetroot, tahini, crushed garlic, lemon juice and salt into a food processor. Blitz until smooth adding a bit of water if needed. Taste and adjust seasoning. Transfer to a serving bowl and drizzle e.v.o.o. dinner plate

Posted in: Dinner, Gluten Free, Lunch, My recipes, Snack, Vegetarian

Za’atar Spiced Cauliflower and Celery Soup

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roasted cauliflower soupOur body in balance with seasonal cycles is so important for good health. For example, cooked foods with root vegetables in cold weather nourish and warm up your body. On the other hand, you need cooling and hydrating foods like fresh fruits, green leafy veggies and herbs which cleanse your body in hot summer months. You need to take advantage of beautiful seasonal ingredients.

As we are in spring in Melbourne, weather can be very unpredictable, hot one day and cold next day. Soups like this are perfect on cool gloomy day. It is super healthy, delicious and really highlight the chosen vegetable. I like using raw cauliflower for cauliflower rice or salad, but especially when it is roasted in the oven with za’atar spice, the complexity of the flavour is beyond your imagination. I garnished with sweet and sour balsamic glaze and salty blue cheese which I think goes really well with this creamy hearty soup. Magic sprinkle of roasted nuts and toasty bread on the side is a must.

Ingredients (serves 4)

1/2 of large cauliflower head
2 stalks of celery
2 tbsp coconut oil, melted
1 tbsp za’atar spice
1 tsp cumin
1/2 tsp smoked paprika
1 tsp Himalayan salt
1/2 onion, finely chopped
1 clove garlic
1/2 tsp wholegrain mustard
1 bay leaf
1 cup of water or vegetable stock
1 cup of coconut milk

Roughly chop cauliflower and celery and place in a bowl. Dress with melted coconut oil, za’atar, cumin, paprika and salt. Place in a baking tray and cook in the preheated oven (200) for 15 minutes or until softened. Heat a pot over medium heat. Add coconut oil, onion and garlic and cook until transparent and fragrant. Add mustard, bay leaf, cooked cauliflower and celery into a pot along with water and coconut milk. Reduce the heat and simmer for another 10 minutes. Remove bay leaf and then blend smooth using a stick blender or food processor. Taste and adjust seasoning. Ladle the soup into serving bowls. Drizzle truffle balsamic glaze, sprinkle crumbed blue cheese and toasted nuts for garnish.

Posted in: Breakfast, Dinner, Gluten Free, Lunch, My recipes, Vegetarian

Fish Miso Rice Bowl

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When I accidentally forget to eat or get too busy to grab something healthy, I’m one of those people who don’t eat until I get home. I prefer home-cooked flavoursome meal over store-bought take-away foods. So yes, when I eat after missing a meal I look like I starved for days. Not a good look and question mark for “appreciating my body”. Anyways that’s just me. What kind of eater are you? Routine eater who sticks to 3 meals a day? Busy bee who eats one big meal a day or snacker who eats continuously? I fall into the last one – never like a big meal that makes me sluggish and enjoy snacking between meals or when I can.

Rice bowls are perfect for a ready-to-go meal for me. It is a simple nourishing honest food. Growing up in South Korea a staple food was a bowl of rice, soup and side dishes almost everyday on the table. Rice is a good source of energy and kind of makes other ingredients shine. Since I’m on the quest for flavour combinations and textures, I like to mix with beans and grains such as black beans, quinoa, adzuki beans, millet, mung beans, etc. Brown rice unlike, white rice, is unrefined, rich in thiamin, calcium and magnesium and high in fibre. Oh it is also delicious! Let’s share a love for rice bowls, shall we? x
miso rice bowlIngredients (for two)

2 cups of a mix of brown rice, mung beans and adzuki beans (but you can use any kind of grains here)
1 tbsp of miso paste
2 cups of water or vegetable stock
1 large carrot, chopped
1 stalk of spring onion, chopped
1 cup of bean sprouts
1 barramundi fillet
pickled ginger
seaweed
salt and pepper to taste
1 tbsp of toasted sesame seeds
1 tbsp of sesame oil

Soak rice and beans preferably overnight. Rinse and drain. Mix miso paste and 2 cups of water or vegetable stock in a pot. Add rice and beans in a pot and bring it up to a boil. Reduce the heat to low and cook for about 20 minutes or until liquid is all absorbed. Turn off the heat and set aside for 5-10 minutes with a lid on. Steam chopped carrot and barramundi fillet until cooked. To assemble, spoon miso rice in a bowl and serve fish and vegetables on top. Season with salt and pepper. Sprinkle sesame seeds and drizzle sesame oil on top.

Posted in: Dinner, Gluten Free, Lunch, My recipes

Broccoli Couscous Salad

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broccoli couscous saladSummer is slowly setting in in Melbourne. Yes! summer salads are always welcome. I used wholemeal couscous in this salad but you can use millet or quinoa for gluten free option. Try to include whole grains in your salads because they help to stabilise your blood sugar level and contain more fibre and protein. Crunchy broccoli, buttery green peas, nutty toasted almonds, sweet and sour cranberries. What not to love? You can definitely make a big batch for a crowd or work lunch next day. Enjoy x

Ingredients (serves 2)

1 cup wholemeal couscous
1 cup boiling water
1 head of broccoli
1/2 cup of green peas
1/2 tsp of paprika
juice and zest from 1/2 lemon
1 tbsp olive oil
salt and pepper to taste
dried cranberries and roasted almonds

Add 1 cup of hot water into couscous in a bowl, add olive oil, cover and set aside for 5-10 minutes. In the mean time, roughly chop and steam broccoli and peas. Fluff the couscous from the top using a fork, add paprika, lemon zest and juice and season with salt and pepper. Add cooked broccoli, peas, roughly chopped cranberries and almonds into a bowl and toss to combine. Transfer to a serving bowl. Add another drizzle of olive oil to serve.

Posted in: Dinner, Lunch, My recipes, salads, Vegetarian

Jewelled Quinoa Salad

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berries and nutsHow do you spend your weekend? For me, one of the weekend errands is firstly making a meal plan, going to the markets and doing some food preparation for the following week. Ah, making a big bowl of salad for work lunch, too. It sounds like a huge time-consuming task, but it is actually not and totally worth it. Money as well as time-saving, too because you eat healthy at home and don’t tend to get take-away or eat out. When you know exactly what you have in your fridge, fresh good ingredients don’t get wasted. So invest a little bit of time in your schedule on the weekend for your health and well-being!
jewelled quinoa saladI almost always include some kind of grains and beans when making salads so that I get enough protein and don’t feel hungry afterwards. One of my favorite ingredients is quinoa. Quinoa is gluten-free and low GI of 53+. It is also a good source of protein and contains all the essential amino acids including lysine that your body needs for tissue growth and repair. Want to know more about quinoa and how to spout them? Read this previous post. For this recipe, bright colour of quinoa from saffron and turmeric is gorgeous! I wanted sweetness and saltiness in salads, so used dried fruits and tamari roasted nuts for topping. You can make a big batch and pack up for your work lunch just like what I did. You can also add tofu, chicken, fish or any kind of protein on the side. Enjoy x
jewelled quinoaIngredients (serves 2)

100g white and red quinoa
200g water
a pinch of saffron
a pinch of turmeric
50g dried blueberries and goji berries
50g tamari roasted nuts
1 tbsp olive oil
1 tsp apple cider vinegar
1 tsp Dijon mustard
1 tsp raw honey
salt and pepper to taste

Place washed quinoa in a pot and cover with cold water. Add saffron and turmeric. Bring it up to boil, reduce the heat and simmer for about 10-15 minutes until the water is all absorbed into quinoa. Take it off the heat and set aside with a lid on for about 5 minutes. Place cooked quinoa on a plate and sprinkle dried fruits and nuts on top. For dressing, combine all ingredients in a small bowl. Drizzle on top of the quinoa salad before serving.

Posted in: Dinner, Gluten Free, Lunch, My recipes, salads, Vegetarian