Red Cabbage and Kale Pizza

Hello everyone, thanks for stopping by my blog today.

Today’s post is a fairly healthy pizza recipe, including toppings like red cabbage, kale and sweetcorn. All very nutritious and beneficial for the body. I like using kale on a pizza because it gets nice and crispy in the oven similarly the red cabbage stays slightly hard and adds an extra crunch to the pizza. Although I have used mature cheese, mozzarella is a great alternative for a healthier low fat option.

I am aware that cabbage of pizza is a little unusual however, I often enjoy trying new things and I had a feeling it wouldn’t disappoint. Red cabbage is an amazing vegetable because it is fairly versatile and can be eaten as a side to a main meal, used in coleslaw or sliced into steaks and seasoned for a vegan burger alternative. The health benefits of red cabbage are numerous, the vitamin C acts as an antioxidant in the body and protects our cells, it is also a great source of folate which is imperative during pregnancy to help the body produce red blood cells, carrying oxygen from the lungs to other areas of the body.

Recipe: Red cabbage and kale pizza (makes 1 tray)

Ingredients

250g plain flour

Pinch of salt

1/2 tsp caster sugar

4g dried yeast

150ml warm water

1 tsp oil

3 tbsp tomato sauce

150g mature cheese, grated

80g sweetcorn

50g kale, roughly chopped

40g red cabbage, thinly sliced

Method

  • Sift the flour into a large bowl and add the salt, sugar and yeast. Mix together and make a well in the middle.
  • Pour the warm water into the well along with the oil and use your fingers in circular motions to form a smooth dough.
  • Knead the dough for 5 – 10 minutes and leave to rest in a warm place for 1 hour until it has doubled in size.
  • After the hour is up, preheat the oven to gas mark 5 and lightly grease an oven tray with oil.
  • Knock the air out of the dough a little, then roll out onto a floured surface until it reaches the same shape of the oven tray.
  • Carefully place the dough onto the tray and add the tomato sauce, kale, sweetcorn and cheese.
  • Put in the oven for 25 minutes until the edges are golden and the cheese has melted.
  • Leave to cool for a few minutes before serving!

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*Nutritional information was found through Google*

Sweet Smoothie

Hi everyone, I hope your day has been well. Today’s post is my new smoothie recipe that tastes so good, it is really easy to make and the ingredients are easy to find.

This is by far the tastiest smoothie I have ever made. The flavours all complement each other so well and the consistency is just perfect. I’ve used an orange, mango, grapes and blackcurrants, not a combination I would normally put together but I will definitely be making this much more. It’s quite sweet and tastes really good cold. It has a slush consistency and I would recommend this as a substitute as its much healthier. Although Summer has ended this is a great refreshing smoothie filled with delicious fruits.

Recipe: Sweet Smoothie (serves 1)

Ingredients

1 orange

100g frozen mango

50g blackcurrants and grapes

Method

  • Set out your blender and prepare the fruits.
  • Blend everything together until a smooth consistency and enjoy.

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Egg Paratha

Hey everyone, I hope your day had been well!

I’m posting a slightly different cuisine today and when I looked online for recipe inspiration there were quite a few variations which included minced meat or vegetables but as it was my first time making it I kept it simple with egg. This dish, paratha is commonly eaten in places like India and Bangladesh in homes and as a street food. I ate mine with a little squirt of tomato ketchup but it would be even more tasty with a salad, chutney or yogurt.

Recipe: Egg Paratha (makes 1)

Ingredients

63g plain flour

4 tbsp water

1 egg

Spring onion

Salt

Pepper

Chilli

Tumeric

Method

  • To make the dough, mix the flour and water together until it forms a smooth dough and knead for 5 minutes.
  • Mix the egg, spring onion and a sprinkle of salt, pepper, chilli and tumeric together in a small bowl.
  • Heat a pan, whilst waiting for it to get hot, roll out the chapati to a round circle and place in the pan to cook on one side.
  • The pour the egg mixture on top and turn once the egg mixture is no longer runny. Cook for a few another minute and serve.

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A Simple Salad

Hi everyone, I hope your week has been good so far!

I just thought I would share a quick, healthy salad recipe if ever you are short of time. I often eat salads alongside my meals to make sure I’m eating a balanced diet and it is always important to reduce the amount of fat, salt and sugar and this salad has none.

Salad Recipe

Ingredients

2 lettuce leaves

1/2 a carrot

1/4 cucumber

Pinch of chilli powder

Pinch of salt

Method

  • Wash and prepare all of you salads and place in a serving bowl.
  • Sprinkle with salt and chilli and serve.

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Lentil and Potato Soup

Hello everyone, thanks for stopping by my blog. I hope you’ve had a great Sunday. The weather in the UK is nice and warm today, maybe a little too warm for soup but you can always makes it another day. The soup tasted much better than it looks in the photo and goes well with a bread roll.

Lentil and Potato Soup (serves 1-2)

Ingredients

1 garlic clove – crushed

1/4 onion – finely diced

Pinch of salt

1/2 carrot – grated

1 tbsp tomato puree

50g lentils – cooked first

1 large potato – cut into cubes

1 vegetable stock

Pinch of sugar

Method

  • Heat a little oil in a pan and add the garlic and onion with a pinch of salt, cover with a lid for a few mins until soft.
  • Then add the puree, carrot and lentils mixing well. Peel, cut and wash the potatoes.
  • Take the stock cube, mix in a litre of hot water and pour into the pot. Add the potatoes to the pot and leave to simmer for 20-30 minutes until the potatoes are cooked.
  • Serve straightaway with a bread roll.

Have you tried a lentil and potato soup before?

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