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Posts Tagged ‘healthy dinner’

Roasted cauliflower, fennel and ginger soup

Written by Lee on . Posted in Blog, Blog Dinner, Blog Lunch, Dairy Free, Gluten Free, Heal Your Gut, Organic, Seasonal, Sugar Free, Vegetarian, Wheat Free, Winter, Yeast Free

It’s officially time of the year for stews, pho, dessert (or maybe that’s just me?), and of course, we can’t forget soups.

If you’re a meal-planner like me, this soup is a kitchen staple; you need to get it into that plan ASAP. It’s my secret new recipe and it may or may not change your life.

That’s right – I said secret. Consider yourself part of the Supercharged Food Secret Soup Community!

Welcome one and all!

I’ve created this roasted cauliflower, fennel and ginger soup to provide a super simple, delicious and healthy soup that's brimming with robust flavours and prebiotic rich vegetables to boost your gut health and immunity this winter.

It’s the perfect soup for when you feel a sniffle coming on or you feel like something a little zestier than your run-of-the-mill vegetable soup. But to be totally honest, you don’t need a special occasion to whip up this magic – it’s the kind of soup you could have every single day. It’s my everyday kind of soup.

Seeing as you’ve now officially joined the Supercharged Food Secret Soup Community, you’re probably wanting to know the "perks of being a cauliflower" oops member. Well, the main administrators for this soup are fennel, ginger and cauliflower. So, I’ll do the introduction – everybody, meet fennel, ginger and cauliflower.

Fennel loves looking after your bones and can even improve your skin health. If you’re feeling a little bit sluggish, it can help aid digestion and improve your mood and that's always a bonus.

Ginger is a bit of a zesty character but not one to be missed in this mighty trio! Single-handedly helping to fight off inflammation, whilst ginger can be very zesty, it'll always be there to pick up the pieces if you’re feeling nauseous or experiencing muscle soreness.

Finally, cauliflower is the head-honcho in this bowl of goodness. Full of vitamins and minerals to improve your overall health and  high in anti-inflammatory properties to keep you fighting winter bugs all pretty much year long, cauliflower is a long standing ingredient in the SCF soup community!

Add these three together and you’ve got quite the combination.

I've included my anti-inflammatory Golden Gut Blend in this recipe because it loves your gut. Containing diatomaceous earth, along with turmeric and other deliciously healing spices, it works to aid digestion and reduce inflammation to keep your insides glowing and happy. No soup is complete without it. Trust me on this one!

So there you have it - a new recipe for your weekly meal plans.  I hope you feel welcomed into our soupercharged community and feel ready to take on simple soup-making, one veggie at a time!


Roasted cauliflower, fennel and ginger soup
 

Ingredients:

  • 1 red onion quartered
  • 4 garlic cloves
  • ½ head large cauliflower (cut into florets)
  • 2 fennel bulbs chopped and cored
  • 500 gms stock of choice
  • 3 tbs hummus (optional, I had this in the fridge)
  •  1 TBS Golden Gut Blend   (or use 1 tsp tumeric and pinch cinnamon and black pepper)
  • 1 tsp sage leaves
  • pinch fennel seeds
  • 2 tbs wheat free tamari
  • 2 tbs lemon
  • 1 knob ginger (peeled) 

Method: 

  • Preheat oven to 200 degrees Celsius 
  • On a baking tray place red onion, garlic cloves, cauliflower and the fennel. 
  • Bake for 30-35 minutes until crispy. 
  • Remove from the oven and place in a blender with remaining ingredients. 
  • Blend until creamy. 
  • Pour into heavy bottomed saucepan and place on stovetop. 
  • Heat through on low to allow flavours to meld. 
  • Season to taste. 
  • Let cool slightly and serve warm. 
  • Decorate with fennel fronds.

Happy cooking,

Lee x 

Turmeric Scrambled Eggs + Supercharge Your Gut

Written by Lee on . Posted in All, Blog, Blog Dinner, Blog Lunch, Dairy Free, gut healing, Heal Your Gut, Nutrient Rich, Organic, Seasonal, Vegetarian, Wheat Free, Yeast Free

Forget avocado and toast, Harry and Meghan and every female's love-affair with Hugh Jackman after seeing the Greatest Showman, and say hello to another power couple; my 2-day Supercharge Your Gut Program and Supercharge Your Gut book. I know this is a big statement to make but I'm making it: they're bound to be your favourite conscious coupling for 2018 (book-pun totally intended). 

I'm so excited to be officially launching my 2-day Supercharge Your Gut Program alongside my brand new Supercharge Your Gut Book and can't wait to bring you along for the adventure.

Hey Lee, what’s your Supercharge Your Gut Program?

I thought you’d never ask!

My 2-day SYG Program is an uncomplicated online gut health program that's designed specifically for you – yes, you! It'll help restore and maintain your inner health so that you can experience complete wellness from head-to-toe, gain more energy and vitality, lose weight and feel healthier. Plus you'll have alot less of any uncomfortable gut symptoms.

The great part about it is that you only need to commit two days a week to maintain a healthy gut. It’s not time-consuming or a complicated drawn out program, just a super easy couple of days a week to implement into your weekly routine.

The SYG program provides step-by-step guidance on how to improve and maintain a healthy gut with delicious food to achieve enduring results. An the good news is that it's really affordable. For just $10 a week or $35 a month you can have your tumeric scrambled eggs and cancel anytime!

If you're not yet convinced, here are just two of the many testimonials we've received: 

Danielle C says: It's been an eventful body ride with ups and downs to which 8.6 kilo was dropped 1.8% body fat lost, many new habits have formed and a clearer happy tummy is proven for no tummy aces YAY!  It's the longest I've gone without booze for over a year! 
Natural foods taste incredibly sweet to me now. What a relief to cut out sugar!! It's encouraged at least 3-4 people around me to improve their diet. I can now know the correct way to fast for two days a week. So many delicious recipes that will stay in my food regime! 

Kaaren says: I realised that although my family do have a good diet (whole foods, grains fruit, veggies, not much junk food) we weren't having "enough" of  the good stuff. I started your program in September this year, my 11 year old daughter even asking me what was different about this diet. My reply was "this is how I grew up, eating all these foods  (the ratatouille reminded me of what my mum used to make) and this is how we are supposed to be eating",  however with our busy life I had forgotten what to do. I now feel fantastic and have reignited my passion for food and rarely have any side effects. 

When you sign up you’ll receive a welcome pack, two days of recipes and meal ideas delivered to your inbox, additional gut-loving recipes adapted to meet your specific needs, web videos and daily expert advice to keep you on track and encouraged.

You’ll also receive guided mediations that can be listened to where and whenever you need them. These are great to help you unwind and relax. I like to listen to them before I go to sleep as they send me into a very deep sleep. They truly instil positive, constructive messages to help relax and unwind your body and mind. Speaking of the body, I’ve also included a whole lot of yoga poses that are key for digestion. These will help alleviate symptoms such as bloating and constipation.

Oh, that does sound great... and what's this book you speak of?

Well, if you're ready to further your insight into all things gut health, this is the book for you. Supercharge Your Gut, the follow-up to the best-selling book Heal Your Gut is here, and it’s going to change your life forever. Get ready to sink your teeth into the latest gut research, over 100 gut-loving recipes and explore the ins and outs of our most influential body part.  Supercharge Your Gut offers a two day a week maintenance program that’ll set your gut health up for life.

Prebiotic Baked Tray from Supercharge Your Gut

Mocha and Banana Smoothie Bowl from Supercharge Your Gut

In a really easy-to-digest format, you'll discover just how to care for and improve your immune system, hormones, sleep, nervous system and more! Learn all about SIBO, histamines and that FODMAP diet that Claire is constantly going on about at work.

If you're ready to totally transform the way you feel from head-to-gut-to-toe, these two tools are exactly what you need.

And just incase you need more convincing, I'm going to share with you a delicious recipe from my latest and greatest, Supercharge Your Gut.

My turmeric scrambled eggs are perfect for easy breakfasts, late summer dinners and everything in between. Plus, if this recipe is anything to go by, you’ll find that the recipes in both the program and the book are equally nourishing, tasty, simple to make and easily digestible. All recipes are gluten, wheat, dairy, yeast and sugar-free and include wholefood ingredients that can be found in your local supermarket or healthy grocer. I've included recipes for delicious, nutritious, easily digestible meals like nutrient-packed smoothies, soothing soups, healing broths, comforting mashes, bowls, crockpot meals and stews, easy to digest dinner dishes and desserts that'll nourish your body and leave you satiated.

Make a two-day commitment to the health of your gut and you'll be surprised at how good you can feel.  I hope you will join me in making your gut healthy and happy today via the program or grab a copy of Supercharge Your Gut.

If you're not yet convinced, you'll have to give my delicious Turmeric Scrambled Eggs a whirl, they're scrumdidiliumptious.

Turmeric Scrambled Eggs

Serves 2

Ingredients:

Method:

Sauté garlic and onion in frying pan until translucent.
Add in eggs, and stir and then add tamari and spices.
Cook for about 5-7 minutes continuously stirring.
Sprinkle with nutritional yeast and torn basil to serve.

Supercharged Savoury Mince

Written by Lee on . Posted in anti-inflammatory, Blog, Blog Dinner, Blog Lunch, Blog Snacks, Gluten Free, Sugar Free, Wheat Free, Yeast Free


When I started living a healthier lifestyle, I wanted to find quick staple meals that were easy enough to swap-out with my older, less healthy and more traditional recipes. Being the full-time, mum that I was, I wanted recipes I could make once and use again… and again… and again. It was just SO HARD to find anything that was both easy and healthy. It seemed like an impossible feat; a tale of two star-crossed lovers who were never meant to meet.

I was stuck.

Cook, they said.

It’ll be fun, they said 😐

I just wanted something simple that was nourishing for my body and versatile. How hard could that be?! You know what I mean – the patty for burgers night that could be re-made into the topping for your salad at lunch, the fillings for your lettuce-cup, an easy fridge snack on it’s own and then the base for a Shepherd’s pie. The filling. I wanted the filling. Because let’s be real, who has time or energy to cook for hours on end just for one small meal?

Nobody. Absolutely nobody.

And this is something that still rings true today for many people. Whenever I cook, I like everything I make to be versatile. I only ever cook something that I can eat for the next week. A Renewable Table as I like to call it (and yes, that was a cheeky plug to The Renewable Table eBook which you can check out here). I'm not trying to say I'm a big deal or anything but, I guess you could say I was into meal prep long before it was cool.

If you’re looking for a healthy swap for your burger patty, a substitution for your meat-balls or a dish to just enjoy on its own – you’ve come to the right place. My savoury mince makes for an easy weeknight meal or weekend communal dinner and delivers a flavour-packed dish that's not only big on taste, but also great for the family and able to be modified into any of your favourite meals down the line.

While the regular ground beef you find at the supermarket is typically low grade, my mince is high and mighty in taste. My savoury mince is a healthy alternative that's filled with only good-for-you ingredients that's ground up into a convenient form. If you’re a lover of all things burger, spaghetti or lettuce cups – I’ve found your perfect filler. It’s comfort food without the pressure of stodgy ingredients.

To add to the meatiness of this mince recipe, I’ve added some mushrooms. Not only are mushrooms high in copper which helps look after heart health, they’re also high in vitamin D. There's been a huge rise in vitamin D deficiency simply because we don’t spend enough time outside (helloooo indoor gym sessions, 9-5 desk jobs and Netflix). Vitamin D deficiency can cause both bone and muscle pain as well as a whole other list of other symptoms. It’s good to try and get at least twenty minutes of sun exposure every day. But, I have a little trick for you. If you want to up your vitamin D intake, leave your mushrooms outside in the sun for 15 minutes before cooking them. I know, it sounds a little bit crazy BUT similar to own bodies, exposing mushrooms to UV rays helps increase the vitamin D. Mushroom magic!

This mince is almost like the cold meat of every salad, sandwich, snack and sushi recipe you can find at the petrol/gas station. Except this time, it's enjoyable for both you and your tummy. 

Supercharged Savoury (Mighty) Mince recipe

Serves 2-3

Ingredients

  • 1 tablespoon olive oil
  • 2 garlic cloves chopped
  • 1 brown onion, finely chopped
  • 1 large carrot peeled and chopped
  • 2 celery stalks sliced
  • 200g button mushrooms, quartered
  • 500g beef or lamb mince (grass fed is good)
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 1/2 tsp cinnamon
  • Pinch nutmeg 
  • Pinch chilli flakes
  • 2 tbs wheat free tamari
  • Squeeze of lemon juice 
  • 1 cup spinach (optional)
  • 1 cup frozen peas  
  • Fresh coriander to serve

Method

  1. Place olive oil, garlic, onion, in heavy based saucepan over medium heat and cook until softened.
  2. Add celery, carrot and mushrooms and cook
  3. Stir until cooked through.
  4. Add mince and break apart with wooden spoon and stir to cook until browned.
  5. Season with spices and add tamari and lemon stirring well. Letting spices infuse and turn heat to low.
  6. Add peas and spinach and cook on low until cooked through
  7. Spoon into bowls and enjoy
  8. Serve with fresh coriander 

Bohemian Baked Vegetable Bowl

Written by Lee on . Posted in anti-inflammatory, Blog, Blog Dinner, Blog Lunch, Blog Salads, Dairy Free, gut health, Heal Your Gut, Organic, Seasonal, Sugar Free, Vegetarian, Wheat Free


If you’re a keen foodie who's always riding with the food trends, there’s no doubt you’ve already jumped on the Buddha bowl bandwagon.

These flawless bowls are bouncing with all the veggies, perfectly-packed protein and avocado that's diced up a little too neatly (Seriously, HOW do they do it?!). 

Here at Supercharged HQ, we're not into the neat and the pretty - the flat-lays of life. We love the messy, the real and the raw (or baked in this case). That's what life is after all. There's beauty in the irregularity and that's why my Bohemian Baked Veg Bowl, brewed in the hinterland of Byron Bay is a forever recipe.

Have you heard of the Bohemian Baked Veg Bowl ever?

Probably not because it's a Supercharged special!  Until someone decides to permanently borrow it of course. (Blogger jokes ;))

The Bohemian Baked Veg Bowl is all about getting real and letting out your true colours. Finding your loosest pair of harem pants, letting down your flowy hair (or at least pretending to) and getting the groovy music going, man. I’m starting a revolution and inviting you to get amongst it, baby!

Viva le bowlolution!

My Bohemian Baked Veg Bowl is also full of nutrients to tell you the truth. It’s truly a melting pot of flavours where everything is welcome and loved, in all it's mess and glory!  

This bowl is aesthetically pleasing (perfect for the keen instagrammer), versatile and well… delicious. Plus, it’s super simple to make and not very time consuming either. Essentially, it’s a bowl with all the good stuff – lots of veggies, greens and seeds. Oh, and let’s not forget a creamy tahini dressing that’s almost too good to be true. *Wipes drool from side of mouth*.

The best part about my bohemian veg bowl is that it’s fool-proof! Yep, almost anyone who knows how to work an oven and shake ingredients in a jar can make this one. Plus, you probably have everything lying in your fridge and store cupboard anyway.

I know you're just as excited as I am by this discovery so let's dive straight to it!

Healthy Beet Recipes for Summer

Written by Lee on . Posted in News

Though their usage and popularity has been relatively stable over time, this year has seen purple vegetables gaining fair momentum down under and in the UK. Clean eaters who’ve long embraced rainbow plant-based diets know the benefits of beets, but it's good to finally see friends and family getting wiser with their food choices.

Roasted, chopped, baked, powdered, pickled, juiced, boiled - there are several ways to consume this incredible summer vegetable. In terms of nutritional value, beets bring a kickass combination of antioxidants, potassium, Vitamin C, folate, and iron. The approval ratings for the modest tuber have never been so high, and menus across the country now list not just soups, sandwiches, stews featuring the vegetable, but even desserts and lattes!

On top of being beneficial for skin, brain, or just basic cellular health, beets help ‘healthify’ otherwise overindulgent treats with natural sugars, all while improving the overall texture and freshness of baked goods. Plant protein snack companies have also turned to the veggie for diversifying their product lines, as it contains nitrites and amino acids essential for physical activity - no wonder the Romans considered it an aphrodisiac.

The beet effect isn’t lost on industry players either - aggregators like Deliveroo contribute to the hype, and it certainly doesn’t hurt that its taste profile is rather sweet and mild, explaining why it pairs so well with chocolate.

Here are some fantastic healthy recipes to try out, especially if you’ve still unconvinced about the versatility and power of the beet. 

My Broccoli Bhajis + Chia Jam and Carrot and Beetroot Raita

If you're not familiar with the bite-sized Bhaji, it's a well-loved street food in India that's typically spicy. It's similar to a fritter- traditionally served on top of meals as a crunchy addition, but has also become appreciated on its own as a delicious snack enjoyed at Indian festivals, as a starter before meals, and as a comfort food. Enjoy these brilliant bhaji's warm as a light meal or snack served with my chia jam and carrot and beetroot raita.

Warm Beetroot, Carrot and Pear Salad 

If you're looking for that perfect in-between season salad, this is the one. It's a nourishing salad filled with herbs that make it sweetly satisfying and equally grounding.  The addition of pear adds a delicious crispness to this salad that everyone will go crazy for! 

Rainbow Salad with Tahini and Lemon Dressing 

Let me first start off by saying that this tahini and lemon dressing is next level, better than any pre-packaged dressing you could find at the grocery store. It so perfectly complements this fresh salad, filled with every colour of the rainbow, including of course, our star, the mighty beetroot. 

Beetroot Red Velvet Cupcakes 

Who needs red food colouring when you have beetroots? These red velvet cupcakes from I Quit Sugar taste as good as they sound! Soft, cakey cupcakes that don’t taste like vegetables? Check. A guarantee that you'll be able to remember portion control? Not applicable.

Two Fast Fish Recipes Perfect for the Weekend

Written by Lee on . Posted in Blog, Blog Dinner, Blog Lunch, Blog Salads, Candida Friendly, Dairy Free, Fast Your Way to Wellness, Fasting, Gluten Free, Nutrient Rich, Organic, Seasonal, Spring, Summer, Supercharged Food Menu, Wheat Free, Winter, Yeast Free


It’s been a long and laborious day at the office. You’re already peeved because you had to stay overtime to finish up some work. This means you’re coming home late to a messy house, hungry tummies and a glaringly empty fridge, standing there staring back at you.

You’re oh so tempted to dial in a cheap takeaway but your internal dialogue is torn. Then again, you’re way too tired to prepare a gourmet, organic three-course meal for you and the whole family. To even think about what to make feels like way too much hard work! Still you want to enjoy a healthy meal with all the right nutrients, but without a lot of effort required on your part.

Sound familiar?  If this feels like you, I'm giving you a chance to win the internal debate with two deliciously simple fish recipes from my book Fast Your Way to Wellness. I don’t want you to have to do one ounce of thinking, or over preparing for your meal to appear on the table in a flash.

These are a couple of my favourite go-to weekend recipes that have come to my rescue on many occasions during an "I-need-something-tasty-and-fast" crisis.

What I love about these recipes is that they’re super simple, healthy and don’t take more than 25 minutes each. The first one is the ultimate dinner winner!

Sautéed scallops with mushrooms and spinach

If you’re looking for something light for a dinner for two, this is a great recipe that not only tastes delicious, but also can be on the table in ten minutes.  Shellfish such as scallops are a beautiful source of fat-soluble vitamins, especially vitamin D. Always buy shellfish fresh from your local fishmonger and eat as soon as possible.

Serves 2

179 calories per serve (749 kJ)

Ingredients

  • 1 teaspoon extra virgin olive oil
  • 200 g (7 oz/10 small) scallops, rinsed and patted dry
  • Celtic sea salt and freshly ground black pepper, to taste
  • 2 garlic cloves, crushed
  • 140 g (5 oz) mixed mushrooms, whole or sliced
  • 1 teaspoon fresh or dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 200 g (7 oz) baby English spinach leaves
  • Splash of apple cider vinegar
  • Chopped parsley or rosemary sprigs, to serve
  • Lemon wedges, to serve

Method

Heat the oil in a medium frying pan over medium heat.

Season the scallops with salt and pepper, sear in the pan for 1–2 minutes on each side, until golden brown, then remove from the pan and set aside.

Add the garlic, mushrooms, rosemary, thyme and oregano to the pan, then cook, stirring frequently, for 5 minutes.

Add the spinach and apple cider vinegar, then cook for 1–2 minutes, until the spinach just begins to wilt.

Return the scallops to the pan and cook for 1 minute to heat through.

Serve topped with the parsley or rosemary and with lemon wedges on the side.

When you crave a lazy weekend and want to bring the fancy cafe Buddha bowl into the comfort of your own home, here's your go to recipe.  A bowl overflowing with protein-rich, and low cost lentils, chlorophyll-filled greens and deliciously smoked salmon brimming with omega-3s will provide a lunch of stately standards.  Whilst the lentils are cooking you can take off your shoes and put your feet up on the couch, then all you need to do is serve it up and add your other elements.

For those of you who find lentils hard to digest and you want to gain maximum nutritional value and make them more digestible, you can sprout them by placing them in a fine-mesh sieve or a sprouting jar and rinsing a few times a day for 2 days before you cook them. The lentils will grow little tails! Now there's a great weekend project.

Smoked salmon living lentil bowl

Serves 2

181 calories per serve (758 kJ)

Ingredients

  • 1 teaspoon extra virgin olive oil
  • 1 small brown onion, chopped
  • 1 garlic clove, finely chopped
  • 1 teaspoon grated ginger
  • 50 g (13/4 oz) brown lentils, rinsed
  • 375 ml (13 fl oz/11/2 cups) chicken stock or filtered water
  • 1 tablespoon ground cumin
  • 1 handful coriander (cilantro), chopped
  • 2 tablespoons capers, rinsed
  • 100 g (31/2 oz) baby English spinach leaves
  • 100 g (31/2 oz) smoked salmon
  • 35 g (11/4 oz/1/2 cup) snow pea (mangetout) sprouts
  • freshly ground black pepper, to taste (optional)
  • Squeeze of lemon juice

Method

Heat the oil in a medium saucepan over medium heat.

Add the onion, garlic and ginger, then cook for 3–4 minutes, until softened.

Add the lentils, stock or water and cumin.

Bring to the boil, then reduce the heat to low and simmer for 20–25 minutes, until the lentils are tender and the liquid has been absorbed.

Stir through the coriander and capers.

Arrange all the ingredients in serving bowls, then season with a grind of pepper (if using) and finish with a squeeze of lemon juice.

Enjoy your weekend 

Lee xo

 

Warm Quinoa Salad with Roasted Sweet Potato and Beetroot

Written by Lee on . Posted in Autumn, Blog, Blog Dinner, Gluten Free, Nutrient Rich, Organic, Seasonal, Spring, Sugar Free, Summer, Vegetarian, Winter

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Today’s recipe on the blog is absolutely delicious and good for the waistline too!

I was so excited to receive a WW freshbox from Aussie Farmers Direct this week. It was conveniently delivered to our home with enough fresh food and veggies to feed a family of five.

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An abundance of colour was revealed when we opened our box that was filled with fresh vegetables from zucchinis and cabbages to tomatoes and sweet potatoes.

It also included Australian farmed meats as well as garden-fresh herbs, citruses and spices.

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My daughter and I were home when the box arrived so we planned a mother daughter cook up! We both loved how all of the ingredients were 100% Australian made and grown.

Tamsin who is studying philosophy commented, “So mum, this means we’re supporting Australian farmers and manufacturers, and promoting a sustainable life that isn’t detrimental to the environment”. I was really happy that she had thought about that and that it was something she was interested in knowing more about.

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All of the fresh food is delivered in recyclable cardboard boxes and because all of the ingredients are locally sourced product, the carbon footprint of boxes is much less than imported goods that may have travelled from the other side of the world. On top of that with such fresh and healthy ingredients, it really encourages families to eat well and live more sustainable and healthier lives.

Another great thing about the WW freshbox is that you’re not only provided with an abundance of ingredients but also given easy to make recipes that are simple yet healthy, and can be greatly enjoyed by anyone.

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My daughter and I decided to make the warm quinoa salad with roasted sweet potato and beetroot. The recipe was fairly straightforward with only a few simple steps, and took only 45 minutes until it was ready to eat!

I loved this recipe and especially enjoyed the warm quinoa; it is such a nutritious food that is gluten-free, high in protein and one of a small number of plant foods that incorporates all nine essential amino acids.

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Tamsin loved the dish because of the crispy roasted sweet potato and beetroot, which she dutifully sliced and popped into the oven to roast and when they appeared 30 minutes later, claimed they were absolutely mouth-watering. Not only that, sweet potatoes are also a great source of vitamin A…healthy and delicious!

It was super fun spending time with my daughter and sharing time cooking together.

WW freshbox makes eating healthy super easy and convenient with farm fresh produce and recipes delivered directly to your door.

To get $25 off your first order use promo code WWSUPERCHARGED on checkout www.getwwfreshbox.com.au (conditions apply).

Terms & Conditions: For new customers on first order only. Minimum spend $65. Not to be used in conjunction with any other offer. See AussieFarmers.com.au for full Terms & Conditions. Valid until 31.10.16

And now for the scrumptious family friendly recipe….

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Warm quinoa salad with roasted sweet potato and beetroot:

  • Serves: 4
  • Prep: 15 mins
  • Cook: 30 mins

Ingredients

  • 500g sweet potato unpeeled, cut into thin wedges
  • 500g beetroot, trimmed, peeled, cut into wedges
  • 1 cup (200g) quinoa, rinsed, drained*
  • ½ small red onion, thinly sliced
  • ⅓ cup coarsely chopped fresh flat-leaf parsley
  • 2 tbs finely chopped fresh mint leaves
  • 1 tbs extra-virgin olive oil*
  • 1 tbs red wine vinegar* (we used Apple Cider Vinegar)
  • 3½ cups (875ml) chicken stock*
  • 50g marinated feta, drained

*From your pantry

Method

  1. Preheat oven to 200°C. Place the sweet potato and beetroot in a large roasting dish in a single layer. Season with salt and pepper and lightly spray with oil. Roast for 30 minutes or until golden and tender.
  2. Meanwhile, rinse the quinoa under cold water and drain. Place in a medium saucepan with 2 and 1/4 cups stock. Use remainder to serve 2. Bring to the boil. Reduce heat and simmer, covered, for 15 minutes or until the water is absorbed and the quinoa is tender.
  3. Add the warm roasted vegetables, onion, parsley, mint, oil and vinegar to the quinoa. Season with salt and pepper and gently toss to combine. Serve topped with marinated feta.

Full disclosure: Please note this is a sponsored post.  Sponsored posts go towards the running of Supercharged Food.

 

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