When the Kale obsession hit Australia last year some time, I just couldn't get into it! Firstly it was like taking home a bush ready to plant in the garden, they give you so much at the markets. I had no idea what to do with it. My only Kale knowledge was that this stuff is the superman of the vegetable family.
I tried Kale chips, but they didn't quite hit the spot, it ruined my scrambled eggs and I wasn't a massive fan of it in smoothies (prefer baby spinach). So when I saw it here in a Singapore deli, organic kale all the way form Australia, I thought why not give it another shot (even if it was $12 a bunch). I was determined to make something delicious with it. I cut it up and cleaned it as soon as we got home so it didn't look so intimidating sitting there in the fridge. This lead to some exciting green dishes for the week.
My first goal was to make a crunchy salad with the mighty green, and so of I went on creating..
1/2 bunch kale (or 2 cups torn kale, washed and tried)
1 small sweet red onion sliced
1 red apple (pink lady are the best) thinly sliced
6 stem thyme leaves (leaves removed)
1/2 cup pine nuts
1/2 small fennel sliced finely
1 lemon juiced
Wash and clean kale, apple, fennel and thyme leaves. Tear the kale up into bite sized pieces and place into the salad bowl. Slice onion very finely, along with the fennel and apple. Scatter over the kale and toss around in the salad bowl. Pull the thyme leaves off the stem and add to the bowl, be careful not to bruise the leaves. Cut the lemon open and squeeze the juice over the leaves and apple (so it doesn't brown and gives it a lovely fresh flavour). Pan fry (without oil) the pine nuts in a non stick fry pan till browned all over (golden brown). Once cooled toss over the salad and serve. Serve with balsamic and olive oil, I just coated the salad on my plate, that way I saved the left overs for lunch the next day (and they weren't soggy) Happy eating :)
This recipe is one to rave about the sweet and citrus flavours together with the great texture of kale makes it a delicious one to share with friends. I served ours with gourmet beef sausages from the butcher, but it would be beautiful with lamb chops, steak or even to accompany a roast dinner with potatoes.
There was over half a bunch of kale left to use so I made 'clean out the fridge soup' with home made chicken stock. Using up all left over vegetables makes for a healthy clean soup, with superfood kale giving it some extra power. I also added it to our stir fry this week, along with capsicums, carrots and chicken. Saving all our dinners this week.. Thank you Kale! :)
As Christmas draws closer, I am thinking of ways to make homemade goodies for all my loved ones!! So far I have made candles both peppermint and vanilla but everybody loves to indulge at Christmas, which lead me to think up some sugar free treat recipes, that also look the part.
Saturday was a lovely homey day, where both my partner and I were in the house, just enjoying our home and hobbies, which meant I was in the kitchen! :) I wanted to make something gingery, because gingerbread cookies are such an essential part in the lead up to Christmas (my grandmothers words).
I decided on a ginger nut slice and started baking!
1 1/2 cups almond flour
1 cup ground macadamias
1 cup ground oats
2 tsp ginger powder
1 tsp cinnamon powder
1 tsp vanilla powder
3/4 dates (soaked in hot water)
1 tbsp maple syrup
50 grams butter or coconut oil
Pre-heat the oven on 160 degrees and grease the slice tray you are going to use. Ground the oats and macadamias and place in a large mixing bowl. Add in the almond flour, ginger, vanilla into the dry mixture and stir the ingredients so the flavor is mixed through all the mixture.
Once the dates have soaked for 1 hour, place in the blender with maple syrup and blend until it makes a smooth paste. Stir in the butter and add to the dry mixture. You can use your hands to mix the all the ingredients together. The ingredients should make a thick grainy dough texture. Push into greased tray to make the slice about 2cm thick, or however thick you would like your slice. Place into the oven for 25-30 minutes. until browned on top and soft inside.
I have been serving my slice with whipped coconut cream with lemon zest and it has been such a delicious dessert after dinner! Happy eating :)
This month my boyfriend and I have vowed to give up un-natural sugars and alcohol! (Yes, I know.. How will we survive?) Well the first week is done and I feel amazing, it's incredible how food can alter your moods, motivation and sleep! We are normally very healthy during the week, no booze (unless a special occasion) no sweets (unless a birthday etc.) but when it gets to the weekend, we know how to treat ourselves and sometimes a little too much!
We thought after our indulging holiday and Halloween, it was time for a health kick, before Christmas shows up and we have slipped into bad habits.
The menu this week included:
> Sweet potato, chirozo and white bean salad
>Roast pumpkin, avocado and pine nut salad
>Salmon, brown rice noodle and green salad
>Cesesar salad with a poached egg on a girls Thursday night out
They were all delicious, so I thought I would share the recipes. I hope everybody can get super salads in their weekly dinner plans, with left overs for lunch! I always make for a family, so Ryan and I have plenty of left overs. These recipes below can serve 3 easily.
Sweet potato, chirozo and white bean salad
2 Chirozo sausages
1 tin white cannellini beans
1 bunch coriander
2 large sweet potatoes
1/2 cup sunflower seeds
1 tbsp sesame seeds
2 tbsp apple cider vinegar
2 tbsp lemon juice
1 tbsp tahini paste
1/4 cup olive oil
This recipe is super easy and so tasty!! Firstly chop sweet potato roughly into bite sized cubes, coat in coconut oil and bake in the oven for 15 minutes on 180 degrees. While the sweet potato starts to cook, slice the chirozo sausage 1cm thick. After the sweet potato has cooked for 15 min, add the sausage to the pan and return to the oven and cook for a further 15 minutes, until both sweet potato and sausage are cooked.
Empty the tin of beans into a strainer and wash them before adding them to the salad bowl. Wash the coriander and pull off the leaves to add to the beans. Allow the sweet potato and sausage to cool for 10 minutes before adding to the beans and coriander. Stir in the sunflower seeds and sprinkle the sesame seeds on top before serving. The dressing needs to be made into a jar and shaken before used. Can keep for a week in the fridge. Salad can be served on a bed of spinach for some extra greens, and enjoy!
Roast Pumpkin, avocado and pine nut salad
Jap Pumpkin (or butternut- Jap is so cheap in Singapore)
300 grams baby spinach
1 large handful pine nuts
1 red onion
2 Poached chicken breasts (see other blog post for this)
Half a bunch coriander
2 tbsp coconut oil
This recipe is so easy mid-week and doesn't require much effort or thought.
Poached chicken can be done a couple of nights before or on the night!
Poach chicken first and set aside~ See other blog post for recipe. Chop pumpkin into rather large chunks and place on a tray with coconut oil and salt. Ensure the coconut oil covers the pumpkin so it sweetens it and gives a lovely flavour. Roast on 180C for 10 minutes before adding the onion chunks.
Red onion needs to be roughly chopped into chunks and added to the pumpkin to roast.
While the veg is cooking, cook the pine nuts in a fry pan on low for 5 minutes turning them every minute, so they don't burn. Sprinkle the spinach over a plate and place the cooked pumpkin & onion on top. Cut and add the avocado chunks , shredded chicken and coriander. Finally sprinkle over pine nuts and drizzle a little olive oil. Can be served with additional dressing, but I think there is enough natural flavours that you don't need the extra effort or calories. Enjoy!!
Salmon, brown rice noodle and green salad
1 rather large salmon fillet (350grams)
1 packet brown rice vermicelli noodles
1 cup green peas
4 spring onions (green onions)
1 red chilli
1 cup bean sprouts
2 heads of bok choy
1/2 bunch coriander
1 small lime
2 tbsp soy sauce
1 tsp honey
2 tbsp coconut oil
2 tbsp sesame seeds
Wash and coat salmon in 1tbsp of soy sauce and leave aside whilst chopping ingredients. Roughly slice the bok choy into strips width way, so they are about 5cm pieces. Put the kettle on and boil water and then pour over the rice noodles and allow to sit for 5 minutes (no longer-or they go soggy). Dice spring onion and chilli and add to the fry pan with coconut oil. Whilst cooking and creating fragrant flavours with onion and chilli, fry the salmon in another fry pan on high, to get that crispy skin. Turn down the heat and allow to cook for 8-12 minutes depending on how big your fillet is and how cooked you like your salmon. Add in the bok choy to the onion mixture, noodles, soy sauce and honey. Stir the noodles and veg around so that everything is coated in sauce and flavour. Stir in the peas and coriander and turn off the heat. Flake the salmon over the top and coat with lime juice and sesame seeds!!
If you are keen for more greens, you can add in Chinese spinach or kai lan for some extra crunch, enjoy!
My life really does revolve around food! I love learning about produce, reading new recipes, trying to create my own. Here are some of my food, travel and creative journeys, I hope you find them interesting or just delicious!