SPICY MARINATED BEETROOTS

Spiced-Beetroot

These spicy marinated beets are a delicious side dish to enjoy throughout spring and summer. Serve them alongside fresh leafy greens and your favourite protein. The recipe can be adjusted by using a different combination of spices depending on your personal choice. Big thanks to Kym our manager for contributing this one. Enjoy.

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QUINOA & LENTIL VEGE BURGERS WITH TURMERIC TAHINI SAUCE

Quinoa-Lentil-Vege-Burgers-banner

Another tasty & nutritious recipe from Tristen Van De Kley of Balanced Body Nutrition. Tris describes these as ‘delicious plant-based good-for-you burgers that make for an easy protein packed meatless Monday meal’. She recommends serving in a burger bun with salad and turmeric tahini sauce, or in a nourish bowl with a variety of veggies drizzled with sauce.

Serving Size: makes 8-10 small falafel sized patties or 4 burger patties Continue reading

TRANSITIONING TO A WHOLEFOODS DIET

Transitioning-to-a-Wholefoods-Diet

Eating a diet rich in wholefoods is a great way to increase our vitality as well as keeping our nervous and endocrine systems more balanced (mostly due to less sugars) so that we are able to rest more deeply when our bodies call upon it.  The combination of these two makes for greater overall health and well-being and is the basic foundation that a wholefoods diet can offer us.

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QUINOA AND CANNELLINI BEAN PILAF

Quinoa-Cannellini-Pilaf

We are big fans of cannellini beans in store here and wanted to find a seasonal recipe that showcased how awesome they are not only for soups and casseroles, but for salads and mains as well.

Here in combination with quinoa, flaked almonds, and a few herbs and spices they make the perfect vegetarian meal. High in protein, gluten free, delicious and suitable for vegans as well. A wholesome meal on its own, or great as a side with meat or roasted vegetables.

Serving Size: 3-4

Ingredients:

Method:

  1. On medium heat, heat the olive oil in a saucepan and saute the (cooked) cannellini beans for approx 1 min.
  2. Add the turmeric, cumin, chilli and coriander, mixing well for 30 seconds.
  3. Add the (cooked) quinoa and fold into the beans, then season and cover with a lid for 3-4 minutes on low heat.
  4. Remove the lid, mix in the fresh dill, garnish with toasted flaked almonds and serve immediately with fresh slices of avocado and cucumber.

Inspiration:

Enjoy this vegetarian dish on its own with fresh greens, or as a side dish alongside chicken, beef, lamb or fish.

Read more at: Affordable Wholefoods