Moroccan roasted root vegetables

This Moroccan roasted root vegetable dish is delicious, healthy and filling.

Serves 4

Ingredients:

3 x Beetroot – peeled and cut into cubes

3 x Carrots – peeled and cut into chunks

2 x Red onion – peeled and quartered with the stem on so they stay intact

4 x Garlic cloves – lightly pressed (skin on)

1 can chickpeas – drained and spiced with cumin, paprika and cayenne pepper

1 x tsp ground cumin

½ tsp smoked paprika

½ tsp paprika

¼ tsp cayenne pepper

2 x Bay leaves

Olive oil

Balsamic vinegar

Feta to sprinkle over the top

Couscous – cooked as per packet instructions

Rocket – to scatter over the vegetables

Method:

  • Pre-heat the oven to 200 °C
  • Roast the beetroot, carrots and red onion on a baking tray with olive oil and balsamic vinegar, stirring occasionally until cooked
  • Add the tin of chickpeas, and garlic cloves, stir and cook until the chickpeas are warmed through and the garlic cloves are soft
  • In the mean-time cook the couscous as per packet instructions
  • Serve the couscous topped with the roasted vegetables and chickpea mix and scatter over some rocket leaves and sprinkle over some feta
  • Serve with olive oil and balsamic vinegar on the side and maybe some fresh ciabatta bread?

Find your local, organic grocer

 

Spanakopita with Salad

This delicious Greek spinach and feta filo pastry pie will leave you wanting more.

Serves 4

Ingredients:

Large knob of butter

2 red onions, halved and sliced

2 cloves of garlic, crushed

500g spinach washed

2 spring onions, finely chopped

2 tsp fresh chopped parsley

2 tsp fresh chopped dill

A pinch of grated nutmeg

200g feta cheese, crumbled

2 eggs, beaten

4 large sheets filo pastry

2 tbsp olive oil

Salt and pepper to taste

Method:

  • Pre-heat the oven to 200 degrees C.
  • Start by melting the butter in a frying pan and sauté the onions on a medium heat until soft and starting to colour
  • Add the garlic and cook for a couple of minutes and leave the mix aside
  • In a saucepan add the spinach in batches on a medium heat and cook until wilted. Add a bit of butter so it doesn’t burn
  • Set the spinach aside to cool and then squeeze out all the moisture from it and add to the onion/garlic mix
  • In a separate bowl, mix the nutmeg, feta, eggs, spring onion, parsley, dill and seasoning and add to the spinach mix
  • Use a non-stick round baking dish around 25cm in diameter and add the filo sheets one by one brushing them with olive oil and letting the excess hang over the sides.
  • Once this is completed, add the spanakopita filling and fold over the excess filo sheets to cover it
  • Brush the top of the spinach pie with olive oil and score with a sharp knife
  • Bake in a preheated oven for 30 minutes until the filo pastry is crisp and golden
  • Let it cool down and serve with a delicious Greek salad on the side.

Find your local grocer

 

Puttanesca Spaghetti

Serve up this tasty, healthy bowl of Puttanesca Spaghetti and impress your friends.

Serves 2

Ingredients:

6 anchovies – finely chopped

2 cloves garlic – finely chopped

1 handful capers – chopped

1 handful Kalamata olives – pitted and chopped

1 tin chopped tomatoes

½ tsp dried chilli flakes

½ tsp dark brown sugar

½ fresh lemon

1 handful fresh parsley

Parmesan

Freshly ground pepper

1 handful of spaghetti

Method:

  • In a saucepan, heat boiling water, add a pinch of salt and cook the pasta according to the packet instructions
  • Meanwhile, chop together the anchovies, black olives, capers and garlic and fry in a pan with some of the anchovy oil for about two minutes on a medium heat taking care that the garlic doesn’t burn
  • Add the tinned tomatoes, sugar, chilli flakes and a grinding of pepper (the anchovies will provide the salt)
  • Cook together on a medium heat for around 10 minutes until the tomato sauce reduces slightly
  • When the sauce is finished add a squeeze of lemon juice
  • When the pasta is cooked, drain and return to the saucepan, add the pasta sauce to it and stir through
  • Plate up and top with some fresh parsley and a sprinkling of parmesan
  • Serve with garlic bread and a nice green salad.

Find your local grocer

French Sausage Casserole

This French Sausage Casserole is quick and easy to make and tastes delicious.

Serves 2

Ingredients:

1 tbsp light olive oil

6 pork sausages

3 slices of streaky bacon – chopped into small bits

2 chopped leeks

2 cloves garlic – finely chopped

2 tins butter beans – drained

250ml chicken stock

250ml dry white wine

Pinch of chilli flakes

Grinding of black pepper

Handful of parsley

Crusty bread

Method:

  • Heat up the olive oil in a saucepan and brown the sausages
  • Remove the sausages from the pan and cut into slices
  • In the same pan, fry the chopped bacon bits and then add garlic and leeks and fry until the leeks are soft
  • Add back the sausages, chicken stock, wine, chilli flakes, butter beans and a grinding of pepper
  • Simmer for 10 – 15 minutes until the sausages are cooked through
  • Top with fresh parsley and serve with crusty bread on the side to soak up the juices.

Find your nearest organic suppliers

 

Powerhouse Breakfast image

This Powerhouse Breakfast will keep you going till lunchtime, no problem!

Serves 2

Ingredients:

½ tsp coconut oil or light olive oil

2 slices German rye bread

2 tbsp peanut butter

2 bananas – sliced lengthways in half

2 tsp maple syrup

½ tsp cinnamon

Method:

  • Toast the rye bread and spread on the peanut butter
  • Heat the oil in a frying pan and fry the bananas on both sides on a medium heat until they caramelise
  • Add the bananas on top of the rye toast
  • Drizzle with maple syrup and a sprinkle of cinnamon powder.

Find your local organic food shop

Moroccan Spiced Chickpea Wraps image

These vegetarian Moroccan spiced chickpea wraps are healthy, nutritional, tasty and very easy to prepare in about 10 minutes.

Serves 2

Ingredients:

1 enchilada wrap per person

1 can chickpeas – drained

½ teaspoon smoked paprika

½ teaspoon paprika

1 teaspoon ground cumin

½ teaspoon cayenne pepper

A grinding of salt & pepper

1 fresh lime cut in quarters

1 avocado – diced, sprinkled with salt, pepper and lime juice

Jalapenos – sliced

4 tablespoons natural yoghurt

A handful of fresh coriander

Cherry tomatoes – cut in half

Cucumber – chopped

Lettuce

Red onion – sliced

1 carrot – peeled and shaved

1 tablespoon olive oil

Method:

  • Drain the chickpeas, add the spices, salt & pepper.
  • Prepare the salad.
  • Heat up olive oil in a frying pan and add the chickpeas – cook until the chickpeas are warm and starts to pop, stirring occasionally. After removing them from the heat squeeze out some fresh lime over the chickpeas.
  • Warm up the wraps in a dry pan on a medium heat.
  • Lay the wraps open on a plate and dish up some of the warmed chickpeas.
  • Add some diced avocado, natural yoghurt, jalapenos and coriander on top.
  • Serve with a side salad of tomatoes, cucumber, lettuce and red onion.

Find your local, organic food supplier