Browsing Tag

cancer-fighting-vegetables

Lunch + Dinner Recipes

Spiced pumpkin & chickpea stew vegan stew

25th July 2021

This spiced vegetable and chickpea stew reminds me of a cosy winter afternoon in a bowl.

As always, this is a very simple one pot meal to make. The chickpeas,  along with a helping of brown basmati rice makes this a plant protein powerhouse.

Ingredients:

  • 1 small red onion, finely diced
  • 2 cups of cubed pumpkin
  • 1 cup of shredded kale, tightly packed
  • 2 cloves of garlic
  • 1 teaspoon of fresh ginger
  • 1 400g tin of chickpeas, drained and rinsed
  • 2 tablespoons of coconut oil

Spices etc:

  • ½ tsp cinnamon
  • 2 teaspoons of ground cumin
  • ½ teaspoon of turmeric
  • 1 heaped tablespoon of tomato paste
  • ½ cup of water
  • 1 heaped teaspoon of brown sugar
  • ½ teaspoon of allspice (optional)
  • Sea salt & freshly ground black pepper to taste

Serve with well-cooked brown basmati rice

Instructions:

Start by getting your basmati rice cooking. Setting it aside with the lid on when done to keep steaming and fluff properly.

In a deep saucepan or medium sized pot fry the diced onion until soft & translucent. Then add the pumpkin cubes, season with salt and continue sautéing the pumpkin & onion mixture for a further 5 minutes.

Next add the chickpeas, kale, all the spices and tomato puree, sugar and water – seasoning once again with salt now – then give it a good stir through before turning down the heat, placing the lid on the pot, and then leave it to simmer slowly for 45 minutes.

Then serve with a little salad on the side and a helping of brown basmati rice.

Wishing you radiant health and kitchen contentment ahead,

Marlien

Lunch + Dinner Recipes

Super Green Quinoa Nourishing and simple vegan lunch - gluten free and grain free

16th November 2016

Recently my friend Diaan arrived at my door eith a huge bag full if greens from her organic garden. For me, this the equivalent of a pair of  a pair of Jimmy Choo’s for a shoe addict. I used this fabulous gift to create a Superfood sauce, or pesto if you like, here goes:

  • 3 kale leaves
  • 4 spinach leaves
  • handful of chives
  • handful of flat leaf parsley
  • Hand ful of raw cashews
  • the juice of one lemon
  • 1 clove of garlic
  • 100ml of cold pressed olive oil
  • Pink salt to taste

Simply whizz all the above together in your food processor and serve with well cooked quinoa and a lovely little avocado.

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There really is nothing to this quick lunch, and it’s nourishing, simple and delicious. you can also drizzle it over a hearty vegetable or tomato soup, or spread it on a few rice cakes, or some sourdough toast with fresh tomato and mashed avo…I can keep going…but I eon’t.

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Happy cooking,

Marlien ♡

Breakfast, Wellness + Nutrition

The All In One Guide To Green Smoothies Green Smoothies

5th November 2016

We know how fabulously healthy Green Smoothies are.  We all need the greens, fiber, good fats and nutrients.

One of the reasons I love a green smoothie for breakfast is that it’s actually super quick and easy to make and digests easily, so it doesn’t hinder the all important cleansing/ house cleaning time that our body needs and delivers an exceptional punch of nutrients.

I recently came across this very well researched and comprehensive article about Green Smoothies that I feel compelled to share here.

The All In One Guide To Making A Green Smoothie

In fact, go ahead and subscribe to this Positive Health Wellness if you are investing in your health, it’s a great resource.

Please comment below and share your favorite green smoothies combinations, I would love to hear from you.

Dedicated to your radiant health,

Marlien

 

 

Lunch + Dinner Recipes

Bean Chili (vegan) bean chili

5th November 2015

Did you know that beans are a low fat, high energy food? Pretty perfect then, right?

I add beans to salads, tortillas and soup. But a bean chili is my favourite way to eat them.

Serves 6-8

Ingredients:

  • 1.5 (375ml) cups of dried black beans, soaked overnight
  • 8 medium ripe vine tomatoes
  • 1 red pepper, finely cubed
  • 2 carrots, finely cubed
  • 1.5  cup of shredded spinach
  • 1 brown onion, finely chopped
  • 3 cloves of garlic
  • 1 teaspoon of ground cumin, 1 teaspoon of paprika, 1 teaspoon of coriander, pinch of cinnamon, pinch of smoked paprika
  • 1 teaspoon of vwggie stock powder
  • 1/2 teaspoon of sugar
  • Salt and black pepper to taste
  • Coconut oil for stirfrying the veggies.

Start by cooking draining the overnight soaked beans, then transfer them to a cooking pot and add plenty of fresh, salted water, they will need aprox. 45 min on the hob, at medium heat.

Then chop and sauté the onions, carrots and pepper in a deep pan/ skillet3 for about 10 mintes, stirring frequently. Use coconut oil.

Next add the garlic and spices, and stir-fry for another 5 minutes, then add the chopped tomatoes, salt, pepper and sugar, and then turn down the heat, placing a lid on the pan, letting it simmer for approx. 15 minutes.

Lastly add the cooked beans and shopped spinach and give it a further 20 minutes on low heat, with the lid on.

Serve with quinoa, and a spicy sprinkle of cayenne pepper.

Lunch + Dinner Recipes, Soup

Delicious Tomato & Pesto Detox Soup gluten free, grain free

26th April 2015

When you are focusing on eating clean food, and you want to reboot your metabolism with delicious plant-based, wholefoods, this soup should become to one of your staples.

serves 4 generous portions:

Soup Ingredients

  • 8 vine tomatoes, washes and halved
  • 1 tin of chopped tomatoes
  • 1 small sachet of tomato paste (one without too many additives)
  • 4 cups of water
  • 1 vegetable stock cube, or 1 heaped table spoon of veggie stock powder
  • 1 clove of fresh garlic, crushed
  • 1 sprig of fresh origanum
  • 3 table spoons of dried onion flakes
  • 1 table spoon of brown sugar to ‘neutralize’ the acidic taste of the tomatoes
  • pink salt and pepper to taste

Soup Instructions

  • roast the halved vine tomatoes in a oiled baking tray on high heat for approx. 30 min
  • while the tomatoes are roasting, combine all the other ingredients in a soup pot and let it come to the boil, once boiling, turn down the heat to medium and let it simmer for another 30min.
  • remove the roasted tomatoes from their peels with 2 x forks, and add the flesh to the soup, remove from the heat and blend it to a silky smooth consistence with a hand blender

Pesto

While the soup is simmering and tomatoes roasting, combine 2 handfuls of fresh basil leaves, 1/2 cup of raw cashews, 1/2 cup of cold pressed olive oil, juice of 1/2 a lemon, 1/2 teaspoon of salt in the food processor and blend until it is a course pesto, serve your soup with a generous dollop of this green yumminess.