Tag: vegetarian

Kale Pesto

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Hello everyone, I hope your Tuesday has been well.

Today’s post is nice and quick, a kale pesto that goes perfect with pasta, pizza, salads, sandwiches or tortilla chips. Pesto is a great filler food because it can be added to almost anything and you can customise it to your own taste by adding or taking away some of the ingredients for a smoother/grainier texture. Pesto is commonly eaten in Italy mixed in with pasta. This pesto recipe is a great balance, although we are using oil, olive oil is known to be a healthier variety containing monounsaturated fats which is linked to many health benefits including increased good cholesterol and weight loss. There is also a nutritious balance of kale and walnuts which provide the body with antioxidants essential for supporting the immune system.

Recipe: Kale pesto

Ingredients

40g kale

40g walnuts, toasted in a dry pan

1 garlic clove, crushed

1/2 lemon, juice

40ml olive oil

Pinch of salt and pepper

Method

  • Wash and prepare the ingredients together, add to a blender and blitz until smooth with a few lumps.
  • If you don’t have a blender you can mash everything together in a pestle and mortar which is what I did.
  • Store in an air tight container for up to 3 day or in the freezer for 1 month.

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Vegetable Medley with Rice

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Hello everyone, I hope you are all doing well.

So it’s not long been the new year, 2021 is finally here and many people are starting new diets, eating vegetarian or generally trying to be healthier and this recipe is perfect for any of the above. This meal is easy to make and the white rice can be substituted with a healthier variety such as quinoa or brown rice. I have tried to cut the vegetables quite small in order to reduce the cooking time and maintain the nutritional value. For flavour, I’ve used a bit of garlic powder but you could add any of your favourite seasonings.

The broccoli provides the body with high sources of protein and fibre which are beneficial to the body. The red cabbage contains potassium which helps to keep the heart healthy. This is a fairly nutritious meal and would be even healthier if eaten with brown rice or quinoa.

Recipe: Vegetable Medley (serves 1)

Ingredients

60g – 90g uncooked rice

1 small carrot, grated

Handful of broccoli, cut small

Handful of red cabbage, finely sliced

1 tbsp oil, for frying

Pinch of salt, pepper, garlic powder and sugar

100ml water

Method

  • Firstly cook the rice on a gentle simmer until all of the water is absorbed and the rice grains are fluffy and cooked.
  • Heat the oil in a pot and in the meantime, wash and slice the vegetables.
  • Once the oil is hot add the vegetables and sprinkle over the salt, pepper, garlic and sugar. Leave to sauté for 3-4 minutes.
  • Check the rice and add the water to the vegetables, give it a final stir and cover with a lid.
  • Once both the vegetables and rice is cooked, serve and enjoy!

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Cabbage and Saltfish

itsangie1 Comment

Hello everyone, how has your day been? We have such lovely weather here in the UK, it’s about 25 degrees which is perfect 🙂

I hope you enjoy today’s recipe, it’s quite popular in our household and commonly eaten in Jamaica, usually served with fried dumpling or rice. People make it many different ways, for example bell peppers, more tomato or garlic may be added.

Recipe: Cabbage and Saltfish (serves 8)

Ingredients

3 tbsp oil

1 garlic – crushed

1/2 onion – finely diced

1 tomato – finely chopped

3/4 cabbage – finely sliced

1 tsp mixed

Sprinkle of chilli powder

Sprinkle of black pepper

200ml water

1 pack of cod salt fish – boil and remove bones

Method

  • First thing is to prepare the vegetables and set aside on a plate.
  • Then wash the saltfish and boil, then wash again in cold water.
  • Heat the oil a pan, once hot add the onion and garlic. Cover with a lid for a few minutes until soft then add the tomato and carrot stirring well.
  • Add the cabbage and cover with the lid for 5 minutes then add the saltfish and mix.
  • Pour in the water and cover with the lid again until the cabbage is cooked.

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Pizza Twists

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Hello everyone, I hope you are off to a good week. Being back at work has given me less time to prepare food photo’s especially for my Instagram but I’m posting 2 days each week to keep me somewhat consistent. Today I thought I would try something a little different with pizza dough. It’s pretty simple, just twisted to create a more unique appearance. These Pizza Twists would be perfect for a buffet, kids party or even as a snack.

Recipe: Pizza Twists (makes 4)

Ingredients

125g strong bread flour

Pinch of salt

Pinch of basil

Pinch of oregano

3g dried yeast

70ml warm water

1 tbsp tomato ketchup

50g cheddar cheese – grated

Method

  • To make the dough, place all of the dry ingredients (flour, salt, yeast and herbs) into a bowl. Slowly pour in the water and mix with a spoon until it starts to form a dough.
  • Knead the dough for about 5 minutes and leave to rest in a bowl for 1 hour until doubled in size.
  • Preheat the oven to gas mark 5 and lightly oil an oven tray.
  • Roll out the dough into a rectangle shape and slice into four strips, spread tomato ketchup and sprinkle cheese over each piece.
  • Take each strip holding from the ends and twist a few times, then place on the baking tray.
  • Bake in the oven for 20 minutes until golden brown.

Thanks for checking out my blog today x

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A Simple Salad

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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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