Oooh I love this combo. It screams SUMMER to me, so although it’s not quite let’s-go-nuts-with-aubergine season yet, I couldn’t resist an early purchase of firm eggplants and tender asparagus shoots. Aubergines are foxy. That plump pendulous roundness, smooth skin, that wonderfully rare violet hue… These two recipes are simple ways to celebrate two awesome vegetables. No frills, just subtle flavourings to let the veges shine and sing….
Quinoa & Sunflower Seed Pizza Bases
With only a handful of ingredients, these super-healthy pizza bases are light, thin & tasty, with a pleasing springy bite of elasticity. Quinoa delivers an easily digestible protein, while sunflower seeds are wonderfully versatile sources of vitamins E & B1, healthy fats & minerals. You can also make tiny biscuit-sized bases, load them with toppings & use them as canapés. The ‘dough’ stores well in the fridge for a couple of days – I usually make extra so I can have a quick repeat performance the next day….
Hearty Lemony Lentils
I could’ve called these Awesomely Versatile Lentils, because that’s just what they are – awesome, versatile, hearty AND lemony. There’s something wonderfully grounding & robust about lentils, and having a batch ready to go in the fridge gives you an instant flavoursome protein hit to add to all sorts of meals. Stir the lentils through brown rice or quinoa, mix them with salad greens and chunky raw veges, put them in a toasted sandwich, or – and this is pretty spectacular – whip up a breakfast of champions: lentils on toast with a poached egg on top, bullseye!…
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