Sometimes you’ve just got to take the time to really appreciate the beauty in nature. These broad beans are pink and purple they almost look magical, the colours are so pigmented and really stand out. The broad beans look so pretty and are very nutritious. Life can get really busy at times so always make the effort to just sit and appreciate the wonders that surround you, be it a broad bean, other foods, furniture, technology or the trees outside 🙂
My amazing ‘Sweet Vegetable Cottage Pie’ this is a great vegetarian dish, really simple for anyone to cook for dinner. I actually topped this off with some mashed sweet potatoes but didn’t take a final picture but here’s what it looked like in the pan.
1. Heat the oil in the pan and gently fry the onions until slightly soft.
2. Place the potatoes into water to boil for 7 minutes then mash.
3. Once the onions are cooked add the lentils and veg stock, simmer for 10 minutes. Next add the canned tomatoes, pasta and broccoli cooking for a further 5 minutes.
4. Now pour the mixture into an oven dish and sprinkle with the carrot the cover evenly with the mashed sweet potatoes. Bake in the oven for 30 mins!! Yum.
This recipe is definitely a working progress as when I made it, it looked so delicious but didn’t quite capture the right flavours. I’m not sure if it was the sour lemon from the salad dressing or the grated zest from the orange but either way I’m going to try it again with some improvements 🙂 it’s so much fun cooking new things and putting together ingredients that I don’t usually eat. I’m really keen to start eating new things especially salads because they can be very nutritious and beneficial to the body.
6 leaves of lettuce
50g brown rice
¼ red onion thinly sliced
Zest of 1 orange
5 dried apricots cut into chunks
1 tbsp pine nuts
Salt and pepper (optional)
3 tbsp olive oil
1 tbsp lemon juice
1. Rinse and cook the brown rice in a small pot with the orange zest, I like to add a little salt, butter and thyme. Leave to cool slightly once cooked.
2. In the meantime fry the pine nuts for 2 minutes (they burn very easily) in a dry pan.
3. Wash and roughly chop the lettuce (any lettuce will do, I used round head) placing it into a small bowl with the brown rice on top.
4. Next add the onion, apricots and pine nuts. To make the dressing simply whisk the 2 ingredients together and drizzle over the top.
Here I have:
– cucumbers halved
– carrots peeled
– lettuce shredded
– radish cut into quarters
Mix all the ingredients together and serve on a fancy plate 🙂 Healthy eating is so important so don’t forget your 5 portions of fruit and vegetables each day!
Kale is fast becoming one of those super foods which are also very popular by celebrities so I’ve got some mini recipes you could try.
~ Steam it for breakfast with a fried egg, mushrooms and a sprinkle of black pepper.
~ Blend with pine nuts, parmesan cheese and garlic to make a quick pesto.
~ Saute with a curry paste and ginger, adding prawns for part of a meal.
~ Try wilted kale in a casserole with salami.
Benefits of kale:
1. It’s an excellent source of Vitamin C
2. It’s the most nutrient dense food in the world
3. Lastly kale is high in lutein and zeaxanthin which are powerful nutrients that protect the eyes