Granola (Paleo, GF, V)

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Granola is your favourite blue jeans- she goes with everything and you never get sick of her. The only (arguably pivotal) difference is the latter makes a markedly tastier (and much more hygienic) meal. Other than that- my analogy totally sticks. This recipe doesn’t disappoint. It has that beautiful crunch and sweetness that usually signals an army of sugar and hydrogenated oils in the commercial brands.

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It is perfect teamed with natural greek yoghurt and some fruit as we have done here. Otherwise you can enjoy it as it is, as a perfect snack food for the afternoon munchies! Hope you guys enjoy! :)

Granola

Ingredients

  • 150g dates
  • 1/2 cup raw cashews
  • 1/2 cup raw pecans
  • 1/2 cup raw almonds (you can use any nuts you like, you don’t need to stick to these three nuts)
  • 1/2 cup pepitas
  • 1/2 cup sunflower seeds
  • 1/2 cup coconut flakes
  • 1/2 tablespoon coconut oil (melted)
  • 2 tablespoons honey
  • 1 teaspoon vanilla bean extract/paste
  • 1 teaspoon ground cinnamon
  • optional – 2 cups amaranth puff or 2 cups whole oats

Method

  1. Preheat oven to 160 degrees C.
  2. Simmer the dates in water that just covers them until soft (should only take a minute or so). Blend and then mix well with all other ingredients.
  3. Spread the mixture evening on a lined baking tray and bake for 25 minutes until golden, then reduce the oven temp to 110 and bake for a further 45 minutes to until the mixture is dry and crisp (remember it will become drier once it cools down too).
  4. Leave to cool down and store in an airtight container.

Shakshouka

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Shakshouka is a bit like hummus, everybody goes Britney-crazy over it, and when you finally end up making it yourself you never need to buy it again. This dish is ridiculously easy to make and requires minimal effort. It is perfect for these cold wintery mornings on a weekend. It’s also super healthy and a great way to nutritionally start your day. Eggs are a complete protein, meaning they contain all the essential amino acids needed in the human body- a great option for vegetarians (omitting the sausage!).

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Thanks to Hannah and the rest of the folks at Ardrossan Batlow Apples for supplying the vegetables for us on our shoot day (and Han for being our beautiful hand model)! Hannah’s tip for our readers is to look out for specials at your green grocer- whenever a line is at the peak of its season or harvest and in abundant supply you will find they go on special. Don’t mistake this for a lack of quality, you’ll often find that the time a line goes on special it is at it’s freshest, tastiest and best value for your money. As they say, make hay while the sun shines and take advantage of the gift of seasonality. For example, whilst red capsicum may be in short supply (= expensive), green or yellow capsicum may be abundant and cheap.

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Shakshouka

Serves two people

Ingredients

  • 1/2 good quality chorizo, sliced
  • 2 teaspoons extra virgin olive oil
  • 1 brown onion, chopped finely
  • 1/2 teaspoon cumin powder
  • 1 teaspoon paprika
  • 4 cloves of garlic, crushed
  • 4 tomatoes, cut into cubes
  • 1/2 red capsicum, charred & skins removed (optional) or fresh & cut into cubes
  • 1/2 can chopped tomatoes
  • 125ml chicken stock
  • 1 teaspoon raw honey
  • Juice of 1/4 lemon
  • Sea salt & cracked pepper
  • 5 fresh free-range eggs
  • Parsley
  • Optional: grilled haloumi on the side or place it in the mixture right before cracking the eggs into it

Method

  1. Char the capsicum and remove the skins. You can do this over a gas stove using tongs (be careful not to burn yourself) or in an oven on high heat. If you don’t have time to do this, chop the fresh capsicum and add to pan and cook for about 5 minutes before the fresh tomatoes.
  2. Heat oil on medium heat in small-medium size skillet or pan.
  3. Cook onion, cumin & paprika until onion has become transparent. Add garlic and cook for 2 more minutes.
  4. Add capsicum, fresh tomatoes, canned tomatoes and stock. Turn down heat to low and simmer until half of the liquid has evaporated (about 20 minutes). Stir in salt, pepper, honey & lemon juice. Mix & taste. Crack one egg into the mixture and stir quickly so it is mixed through. This will make it nice and creamy. Then, make 4 little circles in the tomato mixture with a spoon and crack the 4 remaining eggs into them. Cook for a further 10 minutes or until eggs are cooked through but yokes are still runny.
  5. Serve with tahini, hummus or labne and fresh crunchy rye bread.

Apple + caramel tart (Paleo, GF, V)

Paleo gluten-free grain-free

Exciting news! The Life Holistic has decided to pair up with the team at Ardrossan Batlow Apples to give you seasonal recipes with more of a focus on local, sustainable produce! We are excited to learn more about what is in season and to share that knowledge with you guys, so we can all make food choices with less travel miles and therefore less of a carbon footprint.

The guys at Ardrossan Batlow Apples supplied us with Kanzi apples, a new variety of apple to Australia. All varieties of apples are picked between the months of February and May (end of summer into autumn), however due to popular demand most varieties (like Pink Ladys and Granny Smiths) are in such high demands that growers produce large production volumes to store them and be able to distribute them all year round. Luckily, storing apples is possible naturally and effectively – in fact we have been doing it for thousands of years! Interestingly, the French used to store them in limestone caves because the limestone absorbed the carbon dioxide the apples emitted, preserving them. Ardrossan Batlow Apples uses a similar technology, putting lime in their storage rooms to control the carbon dioxide emissions! Cool huh?!
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However, since Kanzi is a variety in its infancy, smaller production volumes mean they are only available until July, so you need to get in quick! Their beautifully balanced sweet and sour flavour is perfect for this recipe. However, if Kanzi is not available to you, any variety of red apple would work. Spark up a conversation with your local fruit dealer to see what is local and what is in season.

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You will also notice we have used coconut sugar in this recipe. This is because we have read that coconut trees produce more sugar and use less water than cane sugars. Databases also list coconut sugar as having a lower GI than can sugar (35 compared to 68), which decreases your risk of diabetes and cardiovascular disease. However, it is never as simple as black and white. Some argue that cane sugar is more sustainable. There is little evidence of difference between mineral content. Cane sugar is also produced more locally in NSW and Queensland, whereas coconut sugar is imported from Indonesia. We think you could potentially use any powdered sweetener of your discretion, avoiding anything white and highly processed.

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Apple tart plays her role well. She is kind of a sure thing. I would love to say that my ingenuity makes this recipe taste out of this world, but really it’s the ingredients. You can’t go wrong! Play around with it if you like, this recipe leaves room for a lot of creative licence. Serve with a dollop of unsweetened Greek yoghurt or cream to balance the sweetness.

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Apple + caramel tart

Serves 10

Equipment:

  • Sturdy food processor
  • Tart pan (we use a round 26cm diameter ceramic tart pan)
  • Pan (copper is best for making caramel)

Ingredients

Base:

  • 1 tablespoon Chia seeds
  • 4 tablespoons water
  • ½ cup (60g) raw almonds*
  • ½ cup (60g) raw macadamias*
  • 3 Medjool dates (or dates soaked in water to soften)
  • 2 tablespoons (15g) coconut oil (plus extra for cake tin)
  • Pinch of sea salt

Filling:

  • 2 red apples, sliced thinly into circles (we used Kanzi’s)
  • 50g organic cultured butter (or coconut oil), melted gently
  • 1 teaspoon cinnamon powder (plus extra for dusting)
  • 1 teaspoon vanilla powder

Caramel:

  • 1 tablespoon water
  • 4 tablespoons coconut sugar

 

Method

  1. Preheat oven to 180 Celcius

Base:

  1. Mix chia seeds and water well in a bowl and leave to absorb while preparing the rest of the base.
  2. Put almonds and macadamias in a food processor and blend until flour forms (be careful not to blend too long as you will get nut butter!). *See note below.
  3. Add in dates, coconut oil and sea salt. Blend well. The consistency should be sticky and hold together well. Add more almond flour or coconut oil if mixture is too runny or solid respectively.
  4. Prepare tart pan by lining with baking paper and brushing with melted coconut oil.
  5. Press base mixture into pan evenly. Leave in refrigerator until ready.

Filling:

  1. In a bowl, mix melted butter with cinnamon and vanilla. Coat apple slices with mixture.
  2. Take base out of fridge and arrange coated apple slices onto base.
  3. Put into preheated oven for approximately 40 minutes or until apple is just starting to brown around the edges.
  4. Dust with extra cinnamon if desired.

Caramel:

  1. When tart is cooking, in (preferably a copper) pan, mix water and coconut sugar well.
  2. Bring mixture to boil, then stir continually for approximately 1 minute or until mixture has thickened (this happens quickly so don’t take your eye off it!). Take off heat and set aside until ready to pour onto tart.
  3. Caramel will harden when off heat, so you may have to heat it (SLOWLY) when ready to pour.

*If you don’t have a very sturdy food processor, you could substitute whole almonds and macadamias for 1 cup (120g) almond meal

Pumpkin and asian greens salad with miso dressing

Pumpkin and bok choy

As sure as winter descends upon ‘The Wall’, so pumpkin will always have a place in our hearts. It’s that girl you love to hate, the one that unassumingly wins everyone over with her humble sweetness and (albeit slightly orange) good looks. Unaware of her secret, you are drawn in to become life long friends. You even get matching BF necklaces. Little do you know, her blatant promiscuity means she is everyone’s best friend. Somehow her earthy character mixes with just about everyone you know. She’s a sneaky devil. Her newest friend, bok choy is a surprise, even to you. But soon, I promise, you will realise they were destined for each other.

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You will be happy to know that your friend also happens to be a nutritional powerhouse (is there anything she isn’t good at?!). Her revered orange colour comes from high amounts of beta-carotene, the same nutrient that gives carrots their colour. Your body converts this nutrient into vitamin A, which has been shown to aid vision, particularly in low light. Pumpkins also contain lots of phytosterols, which reduce the amount of LDL or “bad cholesterol” in your blood, potentially reducing your risk of cardiovascular disease. Not only this, pumpkins are very high in fibre, which helps to keep the old plumbing system working smoothly. A friend indeed.

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Pumpkin is best bought from autumn through to early summer in Australia. Strike a conversation with your local fruit dealer to find out what is in season, and if pumpkins are out, try substituting something that is, like sweet potato, beetroot or even eggplant!

Pumpkin and asian greens salad with miso dressing

Serves 4 as an entree

Roast pumpkin

  • one large butternut pumpkin (or any pumpkin will do), roughly chopped, skin left on (it’s good for you!)
  • 1/2 tablespoon coconut oil, melted
  • 1 teaspoon sea salt

Bok choy & choy sum

  • 2 bunches each of baby bok buoy and choy sum, washed, separated and roughly chopped
  • 1/2 bunch spring onions, finely sliced on a diagonal
  • 1/2 cup toasted slivered almonds or toasted peanuts

Dressing

  • 1 tablespoon fresh ginger, minced
  • 1/2 garlic clove, minced
  • 1 tablespoon white miso paste
  • 2 tablespoons tahini
  • juice of 1 lemon
  • 2 tablespoons coconut sugar
  • 1/4 cup apple cider vinegar
  • 1 tablespoon sesame oil
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 tablespoon sesame seeds
  • 1 long red chilli finely sliced on an angle

Method

For the pumpkin

Place pumpkin in one layer in a roasting dish, scattered the salt over and drizzle the coconut oil. Toss to coat the pumpkin with the oil and salt. Bake in a 200 degree Celsius oven for 30 or so minutes until nicely golden and cooked through. Allow to cool slightly.

For the Asian greens

These are delicious raw, so chop them up and place them in the bowl you’re going to serve the salad in.

If you would like the greens to be cooked, steam them for 2 minutes.

For the dressing

Place all ingredients except the sesame seeds and chilli in a jar and shake. You can keep the left over dressing in the fridge for other salads.

Place the roast pumpkin, Asian greens in a bowl, drizzle salad over and scatter sesame, nuts, spring onions and chilli over the top.

 Hope you enjoy :)

Baked fig + cashew cream tart (paleo, GF, DF)

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Did you know that figs are actually inside out flowers?! Mind- blown! All common fig varieties are actually female and need no pollination, therefore it makes sense for the seeds to be protected inside the fruit. I’m tempted to spell out the euphemism here, but I’ll keep it to myself.

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Figs have for centuries been a symbol of fertility and youth. In Roman times it was believed that figs were essential to keeping young and they were used to maintain health and vitality in the elderly. Fresh figs are a fantastic source of many vitamins and minerals including vitamins A, C, niacin, folate and potassium. They are also a great source of fibre. Dried figs are a good source of calcium and iron (1/2 cup contains approximately 150mg of calcium or 15% of the daily requirement and 1.5mg of iron or 19% of the daily requirement). Since figs are already so high in sugar, be mindful of your intake and always balance with fat and protein content.

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Here we have added fresh figs to a wonderfully sweet and decadent cashew cream tart. We hope you enjoy this as much as we do :)

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Baked Fig + Cashew Cream Tart

Serves 8

Ingredients

  • 10 ripe fresh figs, cut in half lengthways
  • 2 tablespoons coconut sugar
  • 1 cup raw almonds
  • 8 medjool dates, pitted and roughly chopped
  • 1/2 cup desiccated coconut
  • 1 1/2 tablespoons coconut oil
  • 1/2 cup ground hazelnuts, toasted in medium oven until fragrant
  • 1 cup raw cashews, soaked for 5 + hours (overnight if possible)
  • juice of 1 lemon
  • 1 teaspoon vanilla bean paste
  • 2 teaspoons agave syrup
  • 1/4 cup water (you may not need all of this)

Method

For the topping

Place figs cut side up on a baking tray in one layer. Scatter coconut sugar over the figs. Bake in a moderate oven for 15-20 minutes, until lovely and golden. Set aside to cool and move on to the base.

For the base

In a blender (we used a stick blender with bowl attachment), blend the almonds to almond meal consistency. Set aside. Then blend the chopped dates to a paste consistency. Place the ground almonds, desiccated coconut and oil in the processor with the dates and combine. The crust will be good if it holds together when you squeeze it in your palm. If it crumbles a lot, add more oil and/or dates. Press the base into a loose based tin (we used a 30cm x 10cm long tart tin). Pop in the fridge while making the filling.

For the filling

Place the toasted hazelnuts in the blender and process until smooth. Add the cashews, lemon, vanilla and agave and process, slowly adding the water until you get a thick and creamy consistency. This will take some time, you will need to scrape down the sides of the blender and re-blend a few times. Be careful not to add too much water.

With a spatula, smooth the cashew cream into the base. Then place the baked figs on top and drizzle over the fig & coconut sugar that has melted in the tin while baking. Voila!

Superfood salad (GF, V, DF)

superfood salad

The past couple of years have welcomed the idea of the “superfood”. On the one hand, I am encouraged by the turn of affections towards health, however on the other hand I see impending environmental disaster. When marketers decide that a berry only grown on top of one mountain in a small village in Tibet is suddenly what we all need for immortality, it seems the resources used to get that particular berry to every health shop in Australia results in a CO2 emission to rival Kanye Wests private jet emissions. Put simply, I think it’s a gee-up (the Urban Dictionary defines this as “having a lend”, or “taking the piss”).

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Apply some common sense. Why would our evolution (which technically shoots from Africa) have required us to attain a berry that grows only in Tibet, for good health? It doesn’t make any sense! Lets take goji berries for example. This self proclaimed “superfood” is touted as having the highest vitamin C level of all plants by some. A closer look finds they contain the same amount of vitamin C as an orange.

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This salad is a homage to the forgotten superfoods. The humble underdogs, like the sweet potato, which contains more beta carotene than a carrot, and the cauliflower, which contains plant sterols that help to lower the “bad” cholesterol naturally. Like Bruce Jenner, they are a misunderstood, and at times harshly criticised, generation of unique personalities. Unlike Bruce however, in supporting these old school vegetables we are making a difference in protecting our environment and supporting local businesses at the same time.

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These salad ingredients make this dish a late summer/early autumn specialty. Having said that, if there are different vegetables available at the time, get creative and use them! Ideas for winter substitutes include Brussels sprouts or turnips, or a summer salad could include beetroot or eggplant.

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Superfood Salad

Serves 4 generous portions.

Ingredients for salad:

  • 1 tablespoon cultured butter
  • 2 sweet potatoes, roughly chopped
  • ½ head cauliflower, roughly chopped
  • 4 zucchinis, roughly sliced on the diagonal
  • 3 red onions, peeled and roughly chopped into eights
  • 1 teaspoon ground cumin
  • 1 teaspoon ground tumeric
  • Sea salt and pepper, desired amount for seasoning
  • 1 cup brown rice
  • 1 teaspoon fresh chives, roughly chopped

Ingredients for dressing:

  • 3 heaped tablespoons hulled tahini
  • 3 tablespoons water
  • 2 tablespoons lemon juice
  • ¼ teaspoon sea salt
  • 1/8 teaspoon ground cumin

Ingredients for topping:

  • 1 teaspoon mustard seeds
  • 1 teaspoon cultured butter
  • 3 garlic cloves, finely chopped
  • 1 thai red chilli, finely chopped
  • 25 curry leaves

Method:

  1. Preheat oven to 180 degrees Celsius.
  2. Melt butter by placing into oven for approximately 5 minutes in a roasting tray.
  3. Once butter is melted, place chopped sweet potatoes, cauliflower, zucchinis and red onions in the roasting tray, adding ground cumin, tumeric, salt and pepper. Mix to coat vegetables well with seasonings and butter. Place in oven for approximately 45 minutes or until vegetables are just browning and soft.
  4. While the vegetables are in the oven, pop the rice and 2 cups of filtered water in to a pot and place on high heat on the stove. Wait until water boils, then turn down to a simmer, cover and cook for 40 minutes or until all the water is absorbed, stirring every 10 minutes. When finished, fluff up with a fork.
  5. While the rice and vegetables are cooking, prepare the dressing. Whisk all ingredients in a bowl with a fork until you get the consistency of honey. Add more tahini to thicken and more water to thin the consistency.
  6. When all ingredients are ready, prepare the topping on the stove. In a pan, melt butter over high heat, then add mustard seeds. Wait 2 minutes, then add garlic, chilli and curry leaves. Stir and cook until garlic starts to brown, then remove from heat.
  7. To serve, mix vegetables in with rice, spoon over desired amount of tahini dressing, add topping and chopped chives to finish.

Raw lemon cheesecake (GF, DF, V)

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Lemon cheesecake with no cheese?! It’s like hosting a Greek BBQ where everything is vegetarian. At first it seems nothing but down right insulting. There will be yelling and plenty of tantrums. However, as your guests sample your perfectly cooked haloumi with lemon, then perhaps dabble in some of your delicious spanakopita, suddenly their worlds are turned upside down. They can be somewhat satisfied without lamb!

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That’s pretty much the experience I had with this dessert. I was skeptical, just as my Yia-yia was skeptical of our vegetarian babysitter, but like my grandma I gave it a go. And also like her- I realised I actually really like Ruth (and the cheese-less cheesecake). It arrives with a creamy, lemony smoothness and leaves with a sweet, nutty crumble.

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As well as being delicious- this recipe has nothing but goodness inside! Lemons provide an abundance of vitamin C, which amongst other things actually increases your iron absorption, so it is a good idea to consume iron rich foods with some lemon to maximise absorption. In Australia, summer is the only month that doesn’t supply us lemons, whereas in other (colder) parts of the world they are solely a winter fruit. Check the availability of your region and try to purchase only when in season from local growers if you can! Check our sustainability tip for lemons in this previous recipe. If you have a particularly “sweet tooth”, you may want to to add to the amount of figs added to the filling in this recipe. We hope you enjoy:)

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Raw Lemon Cheesecake

(serves 10)

Ingredients for base:

  • 1 cup raw macadamias
  • 2/3 cup shredded coconut
  • 8 medjool (or soft) dates
  • 2/3 cup flaxseeds
  • 2 tablespoon coconut oil
  • 1 teaspoon sea salt

Method for base:

Blend altogether until smooth and sticky. Press down into a pie tin (approximately 25cm diameter for a circular pie tin) to form a base and refrigerate while you prepare the filling.

Ingredients for filling:

  • 1 cup (full fat) coconut cream
  • 160g dried figs (more if you prefer sweeter)
  • ½ cup lemon juice
  • 1 cup coconut oil
  • Lemon zest from 1 lemon
  • 1 teaspoon pure vanilla powder
  • ½ teaspoon sea salt

Method for filling:

Blend altogether until very smooth. Spread onto cold base, sprinkle some shredded coconut on top as decoration and refrigerate for at least 1 hour or until ready to serve.

Roast cauliflower + fennel salad with tahini dressing

 

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This is our last post for the year, so we just want to take the time to say thank you for reading our posts and sharing in our love for food and sustainability. We are so grateful for all of your support. Amongst our busy schedules, The Life Holistic is something we do for fun, without any material grain. We hope you enjoy reading it as much as we enjoy creating it. We love hearing from you, so please keep sending us your words and pictures.

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2014 has been a huge year for us: Georgia finished her law degree, hiked a volcano and became a lawyer, Nikki has catapulted into her status as a highly sought after lifestyle photographer (although she’s way too modest to admit it) and I finished my first year of medical school.

Merry Christmas and we hope 2015 is a year of inspiration, learning, growing, teaching, sharing and laughing. Until next time.

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This recipe, like so many of my recipes, was created from lack of time and a severe lack of shopping. It was an amalgamation of leftover produce from the week. I hope it surprises you as much as it surprised me.

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Roast cauliflower + fennel salad with tahini dressing

  • 1 tablespoon organic cultured butter
  • 1 teaspoon cumin
  • 1 teaspoon tumeric
  • 1 teaspoon ground coriander
  • ½ teaspoon sea salt
  • ½ head Cauliflower, roughly chopped
  • Generous handful of hazelnuts
  • 1 fennel, outer edges chopped off and sliced lengthwise
  • 1 grapefruit, chopped
  • Handful of baby spinach leaves
  • Handful of sultanas
  • Tahini dressing (see previous post)

 

Method:

  1. Preheat oven to 180 degree C.
  2. Melt 12.5g butter and mix in cumin, tumeric, ground coriander and sea salt to make a paste.
  3. Coat cauliflower in paste.
  4. Put cauliflower in oven on a roasting tray for approximately 30 minutes or until it starts to brown. Take out of oven.
  5. Reduce heat of oven to 150 degree C and toast hazelnuts for approximately 10 minutes or until fragrant.
  6. Prepare salad by putting all ingredients into a bowl and coating with dressing.

Broccoli + pea salad with yoghurt dressing

Broccoli and pea salad

Plastic bags. Paper napkins. Polystyrene boxes. Wooden forks. BPA free water bottles… Packaged nuts. Packaged sultanas. Packaged tomatoes. Packaged lemons. Packaged apples. Packaged mushrooms. Packaged fucking leeks… Celery wrapped in plastic. Herbs wrapped in plastic. Flowers wrapped in plastic. Lettuce wrapped in plastic. Last night’s dinner wrapped in plastic. Chocolate wrapped in plastic. Coconut wrapped in plastic…

I could keep going but then we would both be bored. Don’t get me wrong, I love technology. As I write this post on my MacBook Pro that has been made from materials that probably won’t degrade until my great great great great grand daughter gets married, I am aware that I am no saint. I am a consumer in my own right. But this isn’t about extremism. It’s about common sense. No, I don’t need a plastic bag to carry my litre of milk and one lemon to my car which is 20 metres away. Yes, I am sure.

I’m also aware that most people value convenience over giving a shit. I am also aware that nobody thought twice about the sport of horse racing in Australia until two horses in their prime died publicly straight after Melbourne Cup this year. Suddenly social pressure meant that more people gave some thought to their actions.

The only way we are going to change our behaviour is if it is socially driven. Most people would think twice about lighting up their cigarette while pushing a stroller, because people just don’t do that in the first world anymore. We are social beings. You must fit in with your tribe if you want protection from the hungry lions outside.

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So this is my call to action. If you care about what we are doing to the planet as a species, let’s make it cool to care. Let’s be original, and lead by example. An attainable example, not an extremist weirdo with their knickers up their bum, preaching to whoever is unlucky enough to listen. Instead, let’s just say no (thank you) to the plastic bag if we can hold the items without. You dig?

Rant over – hope you like this recipe :)

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Broccoli + pea salad with yoghurt dressing

Serves 2 as a starter

Ingredients

  • 1 head broccoli, roughly chopped
  • 2/3 cup peas, fresh if possible
  • Small handful sunflower and pumpkin seeds
  • Yoghurt dressing:
    • 2 heaped tablespoons unsweetened, greek yoghurt
    • Juice and zest of ½ lemon
    • Sea salt and cracked pepper
    • Mint, chopped
    • Nigella seeds
  • Small handful of dill, roughly chopped

 

Method

  1. Steam broccoli until just tender and set aside to cool.
  2. Cook peas by covering in boiling water and boiling on stovetop for 2 minutes. Drain and set aside to cool.
  3. Toast seeds over direct heat for approximately 5 minutes or until just browning.
  4. Prepare dressing by mixing ingredients together in a jar.
  5. Prepare salad by mixing all ingredients together in a bowl. Mix dressing well.

Lime + herb salad with quinoa

Lime herb quinoa salad

We all know the feeling; you’re committed to staying healthy this time, but you can’t always make friends with the same old salad. You’re seriously weighing up if you can stand the monotony of yet another garden salad with grilled chicken. Kale doesn’t have the same shine as it used to. Yet you know vegetables are good for you.

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And you would be right, my friend. Fruit and vegetables are chock full of antioxidants, which basically protect you from “oxidative damage” that is inevitable as we age. As well as playing an anti-ageing role, a diet high in fruit and vegetables also protects you against cardiovascular disease, what kills more people than anything else.

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Having said all those lovely things, fear and loathing shouldn’t be what drives you to eat healthy. It should be something you enjoy, i.e. the food should taste yummy and it shouldn’t be boring. Sometimes that means trying something new. We teamed up with Dan and Laura, the beauties behind The Vault Online to give you work lunch ideas to spice up your working weak. Check out the full feature here.

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Just add a protein of your choice (chickpeas, lentils, chicken, seafood or meat) and you have yourself a party (in and around your mouth).

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Lime + herb salad with quinoa

  • 1/3 cup quinoa
  • Handful each of roughly chopped parsley, mint, coriander and fennel
  • 2 spring onions, chopped to the ends
  • 2 limes, skin removed and flesh chopped
  • Handful of raw almonds
  • 1 teaspoon cumin
  • Feta (optional)
  • Salt and pepper, to taste
  • Juice of 1 lemon
  • Olive oil for drizzling

 

Method

  1. Cook quinoa by adding 2/3 of boiling water (from the kettle) into a pot. Once it is boiling on the stove, turn heat down to a simmer, then cover and let simmer for 10 minutes. Leave to stand, covered. Allow to cool.
  2. In a large salad bowl, add the herbs, peas, quinoa, spring onions, limes, almonds and cumin. Toss.
  3. Crumble desired amount of feta on top.
  4. Add sea salt and pepper to taste.
  5. To finish, drizzle desired amount of olive oil on top.