Category Archives: Dinner

I’m so excited about this green salad. It is raw (except quinoa. Oh you can add sprouted quinoa instead of cooked ones if you like), fresh, healthy, light and yummy. Green foods such as kale and spinach  help to increase alkalinity and detoxification in your body that can promote healing. They are also rich in vitamins A, C and K and folic acid, as well as calcium, potassium, copper and iron. These nutrients are necessary for healthy bones, skin and eyes.

I think my diet is pretty well balanced and healthy, but sometimes I feel very sluggish, heavy, tired, restless at night and fuzzy in my head. I’m sure I’m not alone in this. Maybe stress? hormones? Then it is a time I craved for sweets and carbs, which makes me crave more and feel worse after all. Instead, try to go outside, take a walk, get some fresh air, think about three things that you are grateful right now and make this salad 🙂 It is perfect for those weeks when you’re feeling you need a little extra boost or a kick start on your way back to health. Crunchy greens, nutty quinoa, creamy avocado, fragrant herbs, simple, yet delicious dressing. Have it as much as you want without worrying about calories or fat. Hopefully it recharges your batteries and boost your happy hormones after eating this!
Ingredients

1 cup of massaged kale leaves
1/2 of avocado
1 bunch of parsley
1 bunch of coriander
1 cup of cooked quinoa
1 spring onion
1/3 zucchini

For dressing
1 tsp of Dijon mustard
1 tsp of maple syrup
1 tsp of apple cider vinegar
1/2 tsp of cumin
1/2 tsp of turmeric
1 tsp of Himalayan salt
a squeeze of lemon
1 tbsp of e.v.o.o

Simply chop all vegetables and mix with cooked quinoa in a large mixing bowl. Mix all ingredients for the dressing in a separate bowl. Gently toss the salad and dressing together. If your avocado is quite soft and ripe, add diced avocados at the end.

Za’atar is a middle eastern spice and herb blend and amazingly aromatic. It is great on flat bread, which helps digest the heaviness of the bread and can prevent many digestive and allergic reactions related to bread. Delicious when sprinkled on hummus or yogurt. You can even make a tea out of it which soothes stomach upset and helps with menstrual cramps. Ingredients of za’atar are thyme (full of antioxidants and anti-inflammatory properties), sesame seeds (contains calcium, copper, phystoterol that can reduce cholesterol levels and boost your immune system) and sumac (full of antioxidants). You can make your own like this or find in local health shops.

Ingredients (serves 2)

1/2 cup dried borlotti bean
1/2 cup diced pumpkin
1/2 cup diced zucchini
1 tbsp melted coconut oil
1 tbsp za’atar spice mix
1 large tomato
1 bunch of fresh parsley
1 tbsp olive oil
salt and pepper to taste

Cover beans with water in a pot and simmer for 15-20 minutes over medium heat until cooked. Drain and set aside. Place pumpkin and zucchini in a mixing bowl. Coat with coconut oil and za’atar spice. Spread on a baking tray and place in the preheated oven (180) for 15 minutes until cooked. Dice tomato and roughly chop parsley leaves. To make salad, put cooked beans and veggies in a mixing bowl, drizzle olive oil, season with salt and pepper and toss to combine. Transfer to a serving bowl. Sprinkle more za’atar spice on top if you wish.

I’ve written a few posts about health benefits of the beetroots and some recipes already. So I’m not going over again how good it is for you. I was so excited when I saw a bunch of little cute beetroots with the greens attached at the shops today. Do not throw away those greens ever! They are packed with nutrition and beautiful and sweet when wilted down. This salad is so fresh, delicious and addictive. It is a quite classic flavour combination – beetroot, citrus, goat cheese and nuts. You cannot go wrong! Earthy flavour from the beetroot, sweet and tender beet green leaves, acidity from balsamic and orange, rich creamy cheese and crunchy walnuts. Yummy salad like this really excites me, almost feel like dancing 🙂

Ingredients

1 medium size beetroot
a bunch of beet greens
1 tbsp of coconut oil

For balsamic sauce
2 tbsp of balsamic vinegar
2 tbsp of water
1 tsp of garlic
1 tsp of cayenne pepper
1 tsp of cumin seeds
1 tsp of honey
1 tsp of sea salt
pepper to taste

To serve
1 small orange
100g goat cheese
a handful of walnuts
more balsamic sauce

Wash the beet and beet greens thoroughly and roughly chop into bite sizes. Heat a large pan over medium heat. Add coconut oil, beet and balsamic sauce into a pan. It took me about 10 minutes to cook the beet. If you want to shorten the cooking time, cut it into little cubes. When the beet is caramelised outside and almost cooked, add beet greens and wilt down (don’t overcook!). When the balsamic sauce is evaporated and all ingredients are cooked, season, take off the heat and put on the serving plate. Arrange oranges, goat cheese and walnuts. Drizzle more balsamic sauce if you like before serve.

I’ve never eaten brussel sprouts when I was a kid. Did we have brussel sprouts back then? (makes me feel old now) So I don’t really understand why kids don’t love them, in fact loathe them. When I saw and tried them for the first time, I was amazed how sweet it was. Then I tried it raw because I like chewing on raw cabbage, not a good idea! Very spicy!

Brussel sprouts are loaded with vitamin A, folacin, potassium, calcium and fibre. It is also high in protein, but incomplete meaning they don’t provide all essential amino acids we need. So you need to pair with whole grains to make a complete meal. The best way of cooking brussel sprouts without losing nutrition is to saute them in a flash or roasting. Don’t boil them until they are dead >.< These little nutritious bombs like to go with something sweet like caramelised onions and fruits in this dish. Adding earthy lentils makes it more substantial good enough for a main dish. Plus I’m jazzing it up with balsamic reduction. I just love using balsamic vinegar! If you are not a fan of brussel sprouts, simply replace them with broccoli florets.

Ingredients

300g Brussel sprouts
50g French lentils
1 onion
1/2 tsp of minced garlic
1 tbsp of coconut oil
3 tbsp of balsamic vinegar
3 tbsp of water
1/2 tsp of chilli flakes
salt and pepper to taste
a handful of dried cranberries
a handful of almond slivers

Cook lentils in boiling water for 20-30 minutes. Drain and rinse. Wash brussel sprouts and cut them in half. Slice onion. Heat a pan over medium heat. Begin by caramelising brussel sprouts, garlic and onion with coconut oil. Then add cooked lentils, balsamic vinegar and water. Simmer for 10-15 minutes, stirring occasionally until cooked and the liquid is evaporated. Season with salt and pepper. Transfer to a serving plate and sprinkle pomegranate and roasted pine nuts on top. You can also use dried cranberries and almonds or pecans instead depending on what you have in your pantry.