Recipes

Soup season has arrived and we're pretty stoked about that. Soup is a great way to load up on nutrients, flavour and warm you up from the inside. Soup makes a fabulous dinner and an even better lunch! This recipe is packed with flavour and has additional protein to keep you feeling full.   Roasted Garlic Cauliflower Chowder Author: www.simplyquinoa.com   Ingredients: 1/2 cup raw cashews soaked for at least 2 hours 1 head cauliflower 1 small potato 1 garlic bulb 2 tablespoons oil 1/2 cup Roasted Garlic Hummus 1/2 cup cooked quinoa 2 cups vegetable broth 2 cups water + more as needed 2 teaspoons miso paste 2 teaspoons nutritional yeast optional Salt + pepper to taste Additional garlic if desired   Instructions: Add cashews to a bowl, cover with hot water and let soak for at least 2 hours. While cashews are soaking, preheat the oven to 425ºF. Chop cauliflower into florets, and peel and chop the potatoes. Arrange on a baking sheet and drizzle with about 1 1/2 tablespoons of oil. Season with salt and pepper. Cut the top off the garlic bulb so that some of the cloves are slightly exposed. Drizzle with remaining oil and season with salt and pepper. Wrap bulb in tin foil and place on sheet with vegetables. Roast for 20 - 25 minutes until the cauliflower is starting to brown and the potatoes are soft (they don't have to be totally soft because we'll be blending them later). Check the garlic after 15 minutes to make sure it isn't burning. Allow the veggies to cool slightly then add them to a high powered blender. Squeeze/spoon the garlic out of skin and add it to the blender as well. Drain and rinse the cashews, adding them to the blender along with the hummus and quinoa. Pour in liquids, miso, nutritional yeast (if using) and additional salt and pepper, and blend on high until smooth and creamy. Taste and adjust seasonings (adding more garlic, salt, pepper, miso or other seasonings) as desired. Serve warm topped with some of the roasted garlic garnish from the hummus, some chopped parsley and a drizzle of olive oil.

I think we can all agree that Slow Cookers are one of the greatest inventions to have hit the market. Talk about quick and easy setup PLUS flavours maximised through the slow cooking process. Not to mention all of the nutrients you can sneak into the recipes.    This coconut quinoa curry is cooking away in my slow cooker as I type. It is a favourite in our house for a lot of great reasons. Its coconut, creamy texture and all those curry flavours. Plus its filling and easy to eat. We LOVE it!   Coconut Quinoa Curry  Author: www.simplyquinoa.com Ingredients: 1 medium sweet potato peeled + chopped (about 3 cups) 1 large broccoli crown cut into florets (about 2 cups) 1/2 brown onion diced (about 1 cup) 1  can organic chickpeas, drained and rinsed 2 x 400g can diced tomatoes 2 x 400g cans coconut milk (either full fat or lite) 1/4 cup quinoa 2 garlic cloves minced (about 1 tablespoon) 1 tablespoon freshly grated ginger 1 tablespoon freshly grated turmeric or 1 teaspoon ground 2 teaspoon wheat free tamari sauce 1 teaspoon miso or additional tamari 1/2 - 1 teaspoon chili flakes Instructions: Add all ingredients to a slow cooker. Stir until everything is fully incorporated. Turn the slow cooker to high and cook for 3 - 4 hours until sweet potato cooks through and the curry has thickened

Winter has made an early arrival this year with all of this RAIN! Rain makes perfect eating weather and partner that with all that Easter chocolate, well we're ready for some nourishing veggies to get our tummies back on track again.  Slow cooker season is one of my favourite seasons. Not only does it make for some easy cooking, the smell of cooking veggies and spices all day leaves your mouth watering! Plus slow cooker meals usually yield a big batch so it saves you from cooking the next day as well.  This lentil sweet potato recipe is yummy, filling and loaded with nutrients. Enjoy!   Lentil Sweet Potato Chili Author: Gwen Leron | www.delightfuladventures.com   Ingredients: 1 yellow onion, chopped 3 cloves garlic, minced 2 sweet potatoes, chopped 2 x 796ml cans of diced tomatoes 1 x 398ml can of red kidney beans, drained and rinsed 1 ½ cups frozen corn 3 ½ cups vegetable broth 1 ½ cups dried green lentils 2 tablespoons chili powder 2 teaspoons cumin salt and pepper to taste diced avocado for garnish (optional) fresh parsley or cilantro for garnish (optional) Instructions: Slow Cooker Directions Add all ingredients to slow cooker. Mix well. Cover and cook on low for 8 hours or on high for 4.5 hours Season with salt and pepper to taste. More chili powder can be added if you'd like. Give it a taste test and if you find it can use some more, go ahead and add, 1 teaspoon at a time.