Recipes

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

Happy Easter Monday, friends! We hope you had a fantastic weekend with friends and family and indulged (guilt free) to your hearts content. Holidays are meant for enjoying yourself, not beating yourself up over a few (or a few dozen) chocolate eggs.  So this meatless Monday is dedicated to nourishing that body in one of the easiest, most delicious ways possible- a buddha bowl! We're big fans in this household. The little people like to build their own bowls from the ingredients and if you double the recipe, you'll get some pretty tasty lunches out of the deal too.  Enjoy! xx   Buddha Bowl with Tahini Dressing Author: www.spinach4breakfast.com   Ingredients: 1 package of kale, rinsed and stems removed 3 sweet potato, peeled and chopped extra virgin olive oil 2 cans of chickpeas, rinsed and drained 1 can of black beans, rinsed and drained 1/2 cup of tahini (stirred well before measuring) 2/3 cup of water 1 tablespoon of olive oil 4 scallions, chopped 1/4 cup of fresh lemon juice (or more to taste) 2 cloves of garlic, minced a few dashes of sea salt and pepper   Directions: Preheat the oven to 400 degrees. Add the chopped sweet potato to a baking sheet. Drizzle lightly with olive oil and toss until evenly coated. Sprinkle with sea salt and pepper and bake for 30-35 minutes until tender. toss once or twice throughout baking. Pour the chickpeas onto a paper towel, and use a second paper towel to dry them very well. Place the dried chickpeas onto a separate baking sheet. Drizzle with 2 teaspoons of olive oil, and season with sea salt and pepper. toss with your hands to combine. Bake for 35-40 minutes, tossing every 10 minutes. (*you can bake these at the same time as the sweet potato). In a sauté pan, add a small amount of olive oil over medium heat. Add kale, with a sprinkle of sea salt and pepper. Toss until wilted. Add the tahini, water, olive oil, scallions, lemon juice, garlic, sea salt and pepper to a blender and blend until smooth. Add additional lemon juice, sea salt or pepper to taste. Arrange bowl with sweet potato, kale, black beans and roasted chickpeas. Drizzle with tahini dressing. Serve and enjoy!