tag:blogger.com,1999:blog-14433831415600471382024-02-18T19:45:22.768-08:00Healthy & Affordable Detox RecipesDelicious healthy recipes that don't take long, are not expensive and above all taste good!!!Studio Sayer Design - Sustainable Interiorshttp://www.blogger.com/profile/07335683613802997874noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-1443383141560047138.post-17571818176457138962016-09-20T20:53:00.002-07:002016-09-20T20:53:43.447-07:00Spicy Carrot & Lentil Soup- A few sticks of celery<div>
- 1 lb carrots</div>
<div>
- 150 g of lentils (red ideally)</div>
<div>
- 1 can canneloni beans</div>
<div>
- 1 litre of water mixed with a veg stock cube</div>
<div>
- 150 ml of milk</div>
<div>
- 2 teaspoons of cumin seeds</div>
<div>
- 1 teaspoon of chilli flakes (if making this for kids just use a sprinkle)</div>
<div>
- 2-3 Tablespoons of olive oil</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
Gently fry the chilli and cumin seeds in a saucepan. </div>
<div>
Add olive oil</div>
<div>
Cut up and peel and wash the celery and carrots, drain and rinse the cannelini beans</div>
<div>
Add milk and stock</div>
<div>
Boil for half an hour on medium then low heat</div>
<div>
Blend the soup</div>
<div>
Season with salt and pepper</div>
<div>
<br /></div>
<div>
If it's too thick add cup of water per serving when you heat it up again.</div>
<div>
<br /></div>
<div>
Add a dollop of sour cream and serve with naan. Enjoy! So healthy.</div>
Studio Sayer Design - Sustainable Interiorshttp://www.blogger.com/profile/07335683613802997874noreply@blogger.com0tag:blogger.com,1999:blog-1443383141560047138.post-5512232336506807642015-01-08T09:46:00.001-08:002015-01-08T09:49:13.784-08:00Spinach Oat Pancakes<div class="h-4 strong" id="zlrecipe-ingredients" style="background-color: white; border: 0px; color: #555555; font-stretch: inherit; line-height: 22.5px; margin-bottom: 1em; margin-top: 1em; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Arial, Helvetica, sans-serif;">This recipe is from my talented friend Jessica who runs Pilates Happy Hour.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">These amazing pancakes are such a healthy and delicious breakfast for toddlers...that can be frozen for super efficiency. Best thing about them is they don't leave lots of crumbs so are not messy. They also can be served on their own as they are so tasty so super easy.</span></div>
<div class="h-4 strong" id="zlrecipe-ingredients" style="background-color: white; border: 0px; color: #555555; font-stretch: inherit; line-height: 22.5px; margin-bottom: 1em; margin-top: 1em; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></div>
<ul id="zlrecipe-ingredients-list" style="background-color: white; border: 0px; color: #555555; font-stretch: inherit; line-height: 22.5px; list-style: none; margin: 1em; outline: 0px; padding: 0px 0px 0px 2.4em; vertical-align: baseline;">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">2/3 cups whole wheat flour</span></li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">2/3 cups oat flour</span></li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon ground flax seed</span></li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons baking powder</span></li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons cinnamon</span></li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">1 ripe banana, mashed</span></li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">1 egg</span></li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup milk</span></li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup orange juice</span></li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup yogurt </span></li>
<li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup fresh spinach leaves, rinsed</span></li>
<li class="ingredient" id="zlrecipe-ingredient-10" itemprop="ingredients" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></li>
</ul>
<div class="h-4 strong" id="zlrecipe-instructions" style="background-color: white; border: 0px; color: #555555; font-stretch: inherit; line-height: 22.5px; margin-bottom: 1em; margin-top: 1em; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Arial, Helvetica, sans-serif;">Instructions</span></div>
<ol class="instructions" id="zlrecipe-instructions-list" style="background-color: white; border: 0px; color: #555555; font-family: Lato, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 15px; font-stretch: inherit; line-height: 22.5px; list-style-image: initial; list-style-position: initial; margin: 0px 0.5em; outline: 0px; padding: 0px 0px 0px 3em; vertical-align: baseline;">
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">Mix all dry ingredients together in a medium sized bowl.</span></li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">Place the banana, egg, milk, yogurt and spinach in a blender or Vitamix and blend until combined (this won’t take long).</span></li>
<li class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">Pour the wet mixture into the dry mixture and stir until just combined.</span></li>
<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">Pour onto a griddle or greased pan (use coconut oil or non-stick spray) and cook about 90 seconds on each side (or until slightly browned). </span></li>
<li class="instruction" id="zlrecipe-instruction-4" itemprop="recipeInstructions" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">Serve up or let cool completely and store in the fridge 3 days or the freezer for 4-6 weeks. What's great is you can just throw them in the toaster from frozen for snacks on the go.</span></li>
</ol>
<div class="h-4 strong" id="zlrecipe-notes" style="background-color: white; border: 0px; color: #555555; font-stretch: inherit; line-height: 22.5px; margin-bottom: 1em; margin-top: 1em; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Arial, Helvetica, sans-serif;">Check out her site and her version of this recipe.</span></div>
<div id="zlrecipe-notes-list" style="background-color: white; border: 0px; color: #555555; font-stretch: inherit; line-height: 22.5px; margin: 0px 10px; outline: 0px; padding: 0px 10px; vertical-align: baseline;">
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<span style="font-family: Arial, Helvetica, sans-serif;">http://www.pilateshappyhour.com/2014/09/01/healthy-spinach-pancakes-kids/</span></div>
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Studio Sayer Design - Sustainable Interiorshttp://www.blogger.com/profile/07335683613802997874noreply@blogger.com0tag:blogger.com,1999:blog-1443383141560047138.post-59826103359920576982013-04-23T09:51:00.000-07:002013-04-23T09:51:01.766-07:00Cooking Kale - Making it Delicious!I am not a big fan of Kale and after several massive fails in the taste/texture arena after steaming and boiling i resigned to hiding it in pies and soups.<br />
<br />
A friend shared this recipe with me the other day and now I am a convert. Seriously...<br />
<br />
So superfood me up!<br />
<br />
Half a cup of olive oil<br />Quarter cup lemon juice<br />Red pepper flakes<br />Crushed garlic<br />Fresh grated Parmesan <br /><br />Divide and shred the kale.<br /><br />Mix oil, lemon juice, red pepper, little bit of garlic together.<br /><br />Put on kale. Massage kale.<br /><br />Then grate Parmesan.<br /><br />Serve. Delicious.<br />
<br />
Thanks Tor Langmead!<br />Studio Sayer Design - Sustainable Interiorshttp://www.blogger.com/profile/07335683613802997874noreply@blogger.com0tag:blogger.com,1999:blog-1443383141560047138.post-90386646481822728062012-06-08T19:01:00.002-07:002012-06-08T19:01:30.356-07:00Lentil Salad with Asparagus, lemon and lots of herbs<em class="date"></em><div class="posts">
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<span style="font-size: large;">Lemony Lentil Salad with Asparagus and Spring Herbs</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV8yTSPotMEAPg656ZRcHuhJTWRGm7SAOB47rhhKcO97w5AesKpYidZLA-IZPKZ-0XVsKjKxJXQnyVAC2a9Cr3sls1wGP_WF8PPMxy8eEj_s9Xnfxu99akkIyOQ2vrSMF6TTu8pfCNaWG8/s1600/LentilSalad549x305.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="353" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV8yTSPotMEAPg656ZRcHuhJTWRGm7SAOB47rhhKcO97w5AesKpYidZLA-IZPKZ-0XVsKjKxJXQnyVAC2a9Cr3sls1wGP_WF8PPMxy8eEj_s9Xnfxu99akkIyOQ2vrSMF6TTu8pfCNaWG8/s640/LentilSalad549x305.jpg" width="640" /></a></div>
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<em class="author">Recipe adapted and photo from Willi Galloway, DigginFood.com, Portland, Oregon</em>
<div class="ingredient-col">
<dl class="about-list">
<dt>Makes 4 to 6 servings</dt>
</dl>
<h3>
INGREDIENTS</h3>
<i>1½ cups French green lentils, rinsed and picked over
½ pound asparagus, trimmed<br />
1/3 cup chopped toasted walnuts<br />
4 scallions, white and light-green parts only, finely chopped<br />
1 garlic clove, pressed or finely chopped<br />
¼ cup extra-virgin olive oil<br />
Zest of 1 lemon<br />
Squeezed juice of 1 lemon<br />
1 teaspoon flaky sea salt<br />
¼ cup finely chopped flat-leaf parsley<br />
3 tablespoons finely chopped dill fronds<br />
½ cup crumbled feta cheese</i>
</div>
<dl class="about-list">
<dt>Start to Finish: 45 minutes</dt>
</dl>
<h3>
DIRECTIONS - I made this last night so have made a few changes/suggestions.</h3>
1. In a medium saucepan, combine the lentils with 6 cups
water. Bring the water to a boil and simmer the lentils until tender,
about 20 minutes (don't over do these). Drain the lentils and transfer them to a large bowl.
2. Meanwhile, in a large pot fitted with a steamer basket, bring 1
inch of water to a boil. Place the asparagus in the steamer basket to
steam for a few minutes (recipe states 5 but it was too much) - you don't want to overdo them. Run the asparagus under cool water, then slice into
2-inch pieces and set aside.<br />
3. Add the walnuts, scallions, garlic, olive oil, lemon zest, lemon
juice and salt and pepper to the lentils. When the lentils stop steaming, about 5
minutes, mix in the reserved asparagus and the parsley, dill and cheese.
Serve warm or at room temperature.<br />
<br />
Delicious and one can only begin to imagine how good for your body!! I served with med veg couscous and prawns in garlic, using the garlic oil to drizzle over everything, and with an indian naan. Sound odd but it worked and was a very fresh and light summer dinner! <br />Studio Sayer Design - Sustainable Interiorshttp://www.blogger.com/profile/07335683613802997874noreply@blogger.com0tag:blogger.com,1999:blog-1443383141560047138.post-88613699362264077542012-06-07T10:38:00.001-07:002012-06-07T10:38:15.224-07:00Moroccan Couscous With Saffron<br />
<b>Moroccan Couscous With Saffron</b><br />
<br />
Serves 6<br />
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<a href="http://www.detoxcooking.com/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKoaHM4n1y7vlBEwbzAdmwE-EHx2x-rE9HMJ7FYAQ62Q-bhsUGg3RZyE8zmzZfNNcZu1TFeTGKr5PmXHsGFUXsruC80ruIt0btxU-XX__KRwWEI-JM2-3xHrkplwGCc2Zq12EMDkuX-JUK/s320/10014_alb_large_444x500_36201256918721.jpg" width="284" /></a></div>
<i>Ingredients</i><b></b><br />
<ul>
<li>2 cups peeled butternut squash, cut into 1/4” to 1/2” cubes</li>
<li>2 cups yellow onion, large dice</li>
<li>1 1/2 cups carrots, cut into 1/4” to 1/2” cubes</li>
<li>1 1/2 cups zucchini, cut into 3/4” cubes</li>
<li>2 tablespoons extra-virgin olive oil</li>
<li>Fine sea salt</li>
<li>1 1/2 teaspoons freshly ground black pepper</li>
<li>1 1/2 cups vegetable broth</li>
<li>2 tablespoons Earth Balance butter</li>
<li>1/4 teaspoon ground cumin</li>
<li>1/2 teaspoon saffron threads</li>
<li>1 1/2 cups whole wheat couscous</li>
<li>2 scallions, white and green parts, chopped</li>
</ul>
<i>Instructions</i><br />
<ol>
<li>Preheat the oven to 375 degrees F.</li>
<li>Place the squash, onion, carrots and zucchini on a baking sheet and toss with olive oil, 1 teaspoon salt, and 1 teaspoon pepper.</li>
<li>Roast for 25 to 30 minutes, turning once with a spatula about midway through.</li>
<li>While the vegetables roast, bring the vegetable broth to a boil in a saucepan.</li>
<li>Remove the pan from the heat, and stir in the butter, remaining 1/2 teaspoon pepper, cumin, saffron and salt to taste.</li>
<li>Cover the pan and steep for 15 minutes.</li>
<li>Scrape the roasted vegetables and their juices into a large bowl, and add the couscous.</li>
<li>Bring the vegetable broth back to a boil, and pour over the couscous mixture all at once.</li>
<li>Cover tightly with a plate and allow to stand for 15 minutes.</li>
<li>Add the scallions, toss the couscous and vegetables with a fork, and serve.</li>
</ol>
<b><br /></b>Studio Sayer Design - Sustainable Interiorshttp://www.blogger.com/profile/07335683613802997874noreply@blogger.com0tag:blogger.com,1999:blog-1443383141560047138.post-55613578255814573632012-01-20T11:35:00.000-08:002012-01-20T11:36:25.742-08:00Toxicity and what we can do?I went to a really interesting seminar last night given by Tamara Sachs on 'How to be Healthy Living in a Toxic World'. I learnt some horrifying truths about the chemicals that surround us and that are absorbed into our bodies and then I heard some wonderful advice on how to equip and strengthen our bodies to deal with them.<br />
<br />
The bottom line is we must limit our exposure to these chemicals and toxins and fill our body with all the fruit and vegetables that we can. It really is the anti-oxidants that help fight the free radicals, and we should be incorporating as much as possible into our diets. The daily recommendation for fruit and vegetables in our diet from the government used to be 5 a day. This has gone up to 9-13 a day. If you are trying to detoxify your body then you need more!<br />
<br />
In any case the seminar was given by Juice Plus which whilst I hate being sold to, I'm grateful they gave me the opportunity to learn more about toxicity and how we can arm the body to fight toxins.<br />
<br />
<div style="color: #741b47;">
New fuel on the detox cooking diet after this - incorporate even more vegetables and fruit into every recipe!! If anyone has any good veggie filled recipes please do add them. </div>
<br />
Also - quick note - some fruit & vegetables it is worth buying organic some of the time sometimes its not - e.g. spinach go organic, kiwi fruits don't bother. Check this website <a href="http://www.ewg.org/">www.ewg.org</a> for good information on farming practices and pretty much anything to do environmental issues.<br />
<br />
<br />Studio Sayer Design - Sustainable Interiorshttp://www.blogger.com/profile/07335683613802997874noreply@blogger.com1tag:blogger.com,1999:blog-1443383141560047138.post-21112372052210675482012-01-07T11:15:00.000-08:002012-01-07T11:19:14.623-08:00Butternut Squash Gratin with Onions and Sage<div class="separator" style="clear: both; text-align: center;">
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Butternut Squash Gratin with Onions and Sage - Serve with a good lean steak and green beans</div>
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<img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHDAzRje2Tj7UDkubA0Np8e5BIMmPU4EDAdXbHBsIWlyopT161Z4N4G0n1ysXbg4mUVMWf6fApDzXI8gHOuM68Gtr29tbvnB3pmacnpiWvnqlOaxKojoImfgwyZBForgCD8QECxUIDJFQ_/s320/IMG_1659.JPG" width="320" /></div>
1/4 Cup olive oil<br />
3 Cups thinly sliced onion<br />
4 Thyme sprigs<br />
2 Tbspns chopped sage<br />
Salt & Pepper<br />
5 Cups of butternut squash<br />
1/2 cup flour<br />
2 tablespoons chopped parsley<br />
1/2 cup grated cheddar or gruyere<br />
1/2 cup milk<br />
1/2 cup fresh breadcrumbs<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4_F2gQkVM-8qke46EtGZ4ZMEaMG7skDSH-te2PO0GA1NVWgmVSKMoAfITHM7xwQpPvDv53vUmQ8uXjSGyvU44xgDOG9ta1Gd64_2qd7YyuVCsAvo-0K8iqZoBnOh3xYuhsR3y_LTMM1Aw/s1600/IMG_1658.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4_F2gQkVM-8qke46EtGZ4ZMEaMG7skDSH-te2PO0GA1NVWgmVSKMoAfITHM7xwQpPvDv53vUmQ8uXjSGyvU44xgDOG9ta1Gd64_2qd7YyuVCsAvo-0K8iqZoBnOh3xYuhsR3y_LTMM1Aw/s320/IMG_1658.JPG" width="320" /></a></div>
[Tip- I don't like peeling butternut squash I prefer to slow roast the butternut squash for an hour and leave to cool before - then the skin comes away much easier. Cuts down on the cooking time later too.]<br />
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Heat half the oil in a skillet over medium heat and add the onion thyme and sage - cook until onions are lightly caramelized. Season well with salt and pepper. Spread onions in the gratin dish.<br />
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Toss the butternut squash cubes in flour. Add rest of oil to skillet and add the butternut squash and let the cubes brown a little. If you have pre-roasted the squash a quick sear will suffice here. Add the parsley and salt and pepper. Layer the squash over the onions in the gratin dish. Cover with the cheese and add the milk.<br />
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Cook for 15 minutes then add breadcrumbs and bake until the top is browned and the liquid fully absorbed.<br />
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Serve with a lean grilled steak and green beans. [This was a recipe adapted from Deborah Madison Vegetarian Cooking for Everyone - Great book!!]Studio Sayer Design - Sustainable Interiorshttp://www.blogger.com/profile/07335683613802997874noreply@blogger.com0tag:blogger.com,1999:blog-1443383141560047138.post-16078217521150839362012-01-05T10:13:00.000-08:002012-01-05T10:13:23.199-08:00Annabella's - 'Some like it hot' tagineSeems like we are all on the same veg detox idea!<br /> <br /> I made a vegetable tagine last night:<br /> <br /> 2 Onions<br /> 350g Butternut squash or sweet potato (or a mix)<br /> 250g Green Beans<br /> 2 Courgettes<br /> 2 Carrots<br /> Tin of Chickpeas<br /> Tin of Chopped Tomatoes<br /> Vegtable Stock<br /> 2 tsp Ras El Hanout<br /> 2 tsp Ground Cumin<br /> 1 tsp Hot Paprika<br /> 1 tsp Ground Coriander<br /> <br />
I put it in the slow cooker and put it on before I went to work so it
was ready when I got in but you could probably cook it for an 1hr/1.5hr
or so without a slow cooker. It makes quite a lot so you can freeze it
too.<br /> <br /> Also I like my food quite punchy so if you are not into hot food you might want to reduce the Ras El Hanout to 1 tsp.<br /> <br /> You can eat it on its own or with cous cous but it was cheap, healthy and yum! AnnabellaStudio Sayer Design - Sustainable Interiorshttp://www.blogger.com/profile/07335683613802997874noreply@blogger.com0tag:blogger.com,1999:blog-1443383141560047138.post-69006913592291185882012-01-05T10:11:00.000-08:002012-01-05T10:11:03.106-08:00Mandy's favorite potato-gratin<div>
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From my dear friend Mandy: My favorite potato-gratin:<br /> <br /> Not really a veg detox recipe, but you can leave out the bacon (and think away the cream ;-))<br /> <br /> 2 lb. peeled Yukon Gold potatoes<br /> 3 cups whipping or heavy cream <br /> 1 tsp. kosher salt <br /> 1/8 tsp. freshly ground black pepper <br /> Generous pinch of freshly grated nutmeg <br /> 2 cloves garlic, peeled and smashed <br /> 3/4 cup finely shredded Gruyère<br /> 1/2 red onion<br /> 300 gr bacon<br /> <br />
Heat the oven to 400°F. Using a very sharp knife or a mandoline,
carefully cut the potatoes into 1/8-inch slices (no thicker). Cut bacon
into small pieces and bake until crisp.<br /> <br /> Mix the cream, salt,
pepper, nutmeg, garlic, and bacon bits. Add a thin layer of this mixture
to a large baking dish. Put a layer of potatoes in it, then some
onions, and add some of the cream mixture over it. Do the same for a
second layer. Make sure all potatoes are covered with some cream. Now,
sprinkle the top surface with the cheese.<br /> <br /> Bake in the hot oven
until the top is deep golden brown, the cream has thickened, and the
potatoes are extremely tender when pierced with a knife, about 45-60
minutes. Don't worry if the dish looks too liquidy at this point; it
will set up as it cools a bit.</div>
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</div>Studio Sayer Design - Sustainable Interiorshttp://www.blogger.com/profile/07335683613802997874noreply@blogger.com0tag:blogger.com,1999:blog-1443383141560047138.post-87974419753409491512012-01-04T07:59:00.000-08:002012-01-04T08:01:35.403-08:00Potato and Chickpea Stew with a kickThis recipe was delicious! We started our January 2012 detox with a kick! It is healthy, warming, quick to make and utterly yummy detox food.<br />
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1 pound Fingerling potatoes (I used the colored ones and it was a masterpiece picasso would have been proud of)<br />
<br />
3 Tblspns Olive Oil<br />
1 Onion<br />
2 pinches saffron<br />
3 large peppers (2 red 1 yellow but whatever you have)<br />
2 Garlic cloves finely chopped/minced<br />
1/4 cup parsley<br />
1/4 teaspoon red pepper flakes (few more if you like it hot)<br />
1/2 cup medium sherry (or I used marsala wine)<br />
2 cups canned crushed tomatoes<br />
2 cans (15oz) of chickpeas<br />
2 cups water<br />
Lots of salt and pepper <br />
<br />
Warm the oil in a wide pot wit hteh onion saffron, peppers, garlic and potatoes. Cook over medium-low heat, stirring gently until potatoes are tender firm (20 mins or so).<br />
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Add paprika, parsley and pepper flakes and cook (for 3 or 4 mins).<br />
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Add sherry and cook until pan juices are syrupy (about 12 mins).<br />
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Add tomatoes, chickpeas, and water and cover. Season with Salt and pepper and simmer for another 20-25 mins.<br />
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Serve in soup plates. Enjoy and feel healthy. Vegetarian cooking at it's best !! x A<br />
( Recipe adapted from Deborah Madison Vegetarian Cooking for Everyone )Studio Sayer Design - Sustainable Interiorshttp://www.blogger.com/profile/07335683613802997874noreply@blogger.com0