Savoury Roasted Nuts + Chickpea Salad

\ Leave a Comment \ by

savoury nutsIf you are bored of chewing on plain raw nuts, try roasted nuts dressed in either savoury or sweet flavour. I’ve made vanilla and cinnamon roasted nuts earlier. This time it is salty and spicy savoury nuts 🙂 I used a coconut amino sauce, which is gluten-free and soy-free sauce containing 17 amino acids. If you don’t have it, don’t worry! You can replace with tamari or sodium reduced soy sauce. It is great on its own as a snack, but I also use as salad toppings (as below in chickpea salad) and a sprinkle on soup for extra flavour and crunch. Enjoy x

Savoury Roasted Nuts

100g raw almonds
100g raw pepitas
100g raw sunflower seeds
2 tbsp sesame seeds
2 tbsp coconut amino sauce
1 tbsp coconut oil
1 tsp cayenne pepper
1/2 tsp Himalayan salt

Soak all nuts in water overnight. Drain and pat dry with a kitchen towel. Melt coconut oil for 30 seconds in microwave. Then combine with coconut amino sauce, cayenne pepper and salt in a large bowl. Pour the nuts into a bowl and mix well with a spatula making sure all nuts are coated with the sauce. Transfer the nuts onto a baking tray and spread evenly in a single layer. Place in the preheated (170) oven for 20-30 minutes or more until nuts are fragrant and crispy, stirring every 15 minutes. Cool completely before storing in an air-tight container. Store in the fridge or freezer.
Chickpea saladSo this is the salad I made after roasting some nuts. Chickpeas are a great base for salads and also add the buttery texture and hearty element. Sweet caramelised onion, rich blue cheese, salty roasted nuts and bitter greens are a match made in heaven. Delicious! It can be a complete dish on its own as well as a great accompaniment to any protein of your choice.

Chickpea Salad with Caramelised Balsamic Onion and Blue Cheese (serves 2)

100g dried chickpeas, soaked overnight
1 cup of salad leaves
1 white onion
1 tbsp coconut oil
2 tbsp balsamic vinegar
1 tsp honey
50g blue cheese
2 tbsp savoury roasted nuts
1 tbsp e.v.o.o
salt and pepper to taste

Put soaked chickpeas in a pot and cover with water. Cook over medium heat for about 15 minutes or until cooked. Drain and set aside. In the meantime, thinly slice onion and cook in a pan with coconut oil, balsamic vinegar and honey until caramelised. Season with salt and pepper. To assemble the salad, put cooked chickpeas, salad leaves, caramelised onion and crumbled blue cheese in a large mixing bowl. Drizzle olive oil and extra balsamic vinegar into a bowl. Gently toss to combine. Transfer to a serving plate and sprinkle savoury roasted nuts on top.

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

Miso Braised Veggies with Millet and Lentils

\ Leave a Comment \ by

Miso braised vegOne of my favorite meals is this bibimbap-inspired nourishing bowl loaded with vegetables. Yes, I am quite obsessed with bibimbap. This version is perfect if you are not a fan of chilli. It is a light flavoursome meal yet still filling and satisfying. When fresh vegetables and salty miso come together, it gets somewhat vibrant and uplifting. You can use any seasonal vegetables or whatever you can find in your fridge. A few ingredients and simple steps are totally approachable for weekday dinner or weekend lunch.

Ingredients (serves 2)

1/2 cup of millet
1/2 cup of brown lentils
1/2 cup butternut pumpkin
1/2 cup brussel sprouts
1 baby radish
1/2 cup parsley leaves
1 tbsp miso paste
1/2 tsp garlic
100g water or vegetable stock
1 tsp sesame seeds
1 tbsp sesame oil
salt and pepper to taste

Cover millet and brown lentils with water in a pot, bring it up to boil, reduce the heat and simmer on low heat for 20 minutes until water is all absorbed. Take it off the heat and set aside with a lid on for another 5-10 minutes. In another pot, add diced butternut pumpkin and brussel sprouts. Mix miso paste and water in a small bowl and pour into a pot. Cook over low heat until veggies are cooked for your liking. Taste and season with salt and pepper. To assemble, arrange rice, miso braised veggies, sliced raw baby radish and chopped parsley in a bowl. Drizzle sesame oil and sprinkle sesame seeds on top. Serve warm.Miso braised veg1

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

Pineapple Avocado Salsa

\ Leave a Comment \ by

Pineapple salsa1I found a gorgeous Australian grown pineapple at the farmer’s markets today. I’m not a huge fan of sweet tropical fruits on its own though I like adding into my salads or making salsas for a sweet, tangy and zingy flavour. Beautiful and refreshing with seafood and white meat! Please find fresh pineapple for this recipe, not canned ones, for a punch of tropical flavour and yes, better nutrition!

Fresh pineapple contains enzyme in the centre, called bromelain, that helps to break down protein, thus helps with digestion and has anti-inflammatory properties for joint pain and arthritis. Pineapple is also a source of important vitamins and minerals such as thiamin, riboflavin, vitamin B-6, folate, pantothenic acid, magnesium, manganese and potassium and antioxidants and polyphenols. Great for beautiful silky skin, antiageing, strong immune system and energy production. Water and fibre content in pineapples also promotes a healthy digestive tract and regularity if you suffer from constipation.
Pineapple salsa1Ingredients (serves 2)

1/2 pineapple
1/2 avocado
1/2 red capcicum
1/2 green capsicum
1/4 onion
1/3 Lebanese cucumber
a bunch of herb of your choice e.g. basil, mint, coriander, parsley

For dressing
2 tbsp e.v.o.o
1 tbsp apple cider vinegar
1/2 tbsp coconut amino sauce or tamari
1 tsp raw honey
1/2 tsp ginger
1/2 tsp sumac
a squeeze of 1/2 lime or lemon
a touch of cayenne pepper (optional)
salt and pepper to taste

Dice all ingredients and put in a large bowl. Mix all the dressing ingredients in a separate small bowl and then pour into the salsa. Toss to combine and let it sit for 30 mins or more in the fridge before serve.
Pineapple salsa

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

Mussel Corn Chowder with Saffron

\ Leave a Comment \ by

Mussel Corn Chowder1I love having a heart-warming soup in cool weather. When I went to America with my mum a couple of years ago, it was the first time we tried a seafood chowder in the fish market. Prawns, mussels, crab meat, all the fresh seafood in a giant pot! We couldn’t resist to get a bowl to share. It was so fresh, sweet and creamy, a perfect afternoon snack in chilly winter. Chowder is normally a thick cream-based soup, but I decided to use coconut milk instead for more coconut flavour and healthy fat. Mussels contain high levels of EPA and DHA which is healthy fats improving your brain function and reducing inflammation. It’s also a good source of protein, vitamins and minerals, such as vitamin B12, selenium, zinc, iron and folic acid. Turmeric and saffron in this soup is a powerful antioxidant, natural anti-inflammatory, digestion aid and immune booster. This is a real comforting food with full of goodness and flavour.

Mussel Corn ChowderIngredients

1 cup of cooked mussels
2 ears of corn husked
1 onion chopped
4 cloves of garlic
1 tsp of coconut oil
1 tomato deseeded and chopped
1 stalk of celery chopped
1 cup of coconut milk
1/2 cup of stock or water
1 bay leaf
1 tsp of turmeric
a pinch of saffron threads
salt and pepper to taste
1 tsp of olive oil

Cook onion and garlic with coconut oil in a pot until cooked. Add other vegetables in and stir until the veggies are cooked al dente. Pour coconut milk and water into a pot and add cooked mussels, bay leaf, turmeric and saffron. Simmer for 10-15 minutes with a lid on. Season with salt and pepper in the last minute. Ladle the soup into a serving bowl and drizzle olive oil. You can serve the chowder immediately but I find letting it sit for a bit can enhance the flavour.

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

Black Bean and Quinoa Salad

\ Leave a Comment \ by

black bean salad1I’m so obsessed about beans when I go to the markets. Bags of beans in different shapes, sizes, colours, patterns and origins! They all have different texture and flavour, perfect for making exciting salads, soup, nourishing bowls and even baking goods. If you are looking for a great meat substitute in your diet, here is good news. Beans contain more fibre and less fat compared to meat. They are also in low sugar and low GI, which keeps you satisfied for longer without hunger spikes. Beans are also loaded with vitamins and minerals, phytochemicals and antioxidants which helps to beat cell-damaging free radicals in our body. If you are new to beans or have trouble digesting them, I recommend soaking overnight, cooking enough until soft and eating (chewing) slowly. Also start with a small amount, gradually increase the amount in your diet and try a variety of beans, not just one kind. This salad is perfect for a work lunch or family dinner or even a potluck party to feed the crowd (just double up the recipe). Enjoy x

Ingredients (serves 2 as main, up to 4 for sides)

100g black beans, soaked overnight
100g white quinoa, soaked overnight
bunch of herbs of your choice e.g. basil, mint, dill
100g feta cheese

For Maple Mustard Dressing
1 tsp whole grain mustard
1 tsp Dijon mustard
1/2 tsp cayenne pepper
1 tbsp apple cider vinegar
1 tbsp maple syrup
1 tbsp olive oil
salt and pepper to taste

Rinse and drain soaked black beans and quinoa. Place them in a separate pot, cover with water, bring it up to boil and cook over medium heat for 10-15 minutes or until cooked. Drain and transfer to a large bowl. Add chopped herbs and crumbled feta cheese into a bowl. Mix all ingredients for the dressing in a small jar or bowl. Pour 2/3 of the dressing into the salad and gently stir to combine. Transfer to a serving bowl and drizzle the rest of the dressing on top before serve.
black bean and quinoa salad

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