MOROCCAN SWEET POTATO, CARROT & CHICKPEA SOUP

Moroccan-Sweet-Potato-Soup

You can’t go past this soup for a tummy warmer in winter. With delicious warming spices, creamy sweet potato & carrot and wholesome chickpeas, this is a recipe for the whole family and so simple to make. Enjoy.

Serving Size: Serves 4-6

Ingredients:

  • 2 tablespoons olive oil
  • 1 large brown onion (chopped)
  • 2 garlic cloves (chopped)
  • 1 teaspoon ground coriander
  • 2 teaspoons ground cumin
  • 1/4 teaspoon chilli powder
  • 600g orange sweet potato (peeled and diced)
  • 500g carrots (peeled and diced)
  • 6 cups vegetable or chicken stock (depending on your preference)
  • 1/2 cup chickpeas (soaked and cooked) OR 1 x 300g tin organic chickpeas (drained and rinsed)
  • 1/2 small lemon rind

Method:

  1. In a large saucepan, saute the onion and garlic in olive oil over medium heat for 6-8 minutes stirring often.
  2. Add the coriander, cumin and chilli spices and cook for another 1-2 minutes.
  3. Add the sweet potato and carrot and saute for 5 minutes.
  4. Add the stock and bring to the boil, then simmer for 20 minutes stirring occasionally.
  5. Add the cooked chickpeas and simmer for another 10 minutes.
  6. Blend the soup in batches until smooth, then return to the saucepan on low to medium heat. Stir in the lemon rind and season with salt and pepper (do not boil), then serve piping hot garnished with fresh parsley and coriander.

 

     Know more at: Affordable Wholefoods

CARAMELISED FENNEL & PARSNIP SOUP

Fennel-Parsnip-Soup
Posted on 15/06/2017 at 12:49 pm by  / 2 Comments

One of the things we love about winter is the fennel! It generally comes out around autumn and lasts until the end of the winter season. Fennel is so great to eat fresh in salads, but its even better when its roasted or sauteed and added as a base for soup. Here we share with you one of our favourite fennel soups.

Serving size: Serves 4

Ingredients:

  • 2 large fennel bulbs (sliced)
  • 1 medium size parsnip (sliced)
  • 1/2 bunch of spring onions (shallots) including green ends (chopped)
  • 2-3 tablespoons olive oil
  • 500mls water (or stock if you like a stronger flavour)
  • 3 cloves garlic (sliced)
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon ground black peppercorns
  • 1/2 teaspoon turmeric ground
  • Chilli flakes to taste
  • Fresh herbs to garnish

Method:

  1. In a heavy based saucepan saute the shallots, fennel, garlic and parsnip in olive oil on moderate (to low) heat for 20 minutes stirring often. This is to ensure you do not burn, but caramelise the vegetables.
  2. Add the spices and saute for a further 2-3 minutes or until the aroma has been released.
  3. Add the water and bring to a boil, then turn down to simmer.
  4. Simmer for around ten minutes, then remove from heat and puree until smooth.
  5. Serve hot with a healthy garnish of fresh herbs of your choice. We like a combination of dill, coriander and parsley.

Read more at: Affordable Wholefoods

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THE BIGGER PICTURE: WHY EATING WHOLEFOODS IS BETTER FOR YOUR BODY & THE PLANET

The-Bigger-Picture

A wholefoods way of living supports us in so many ways, and in a time where we are witnessing much environmental and resource depletion it is certainly showing us there is a need to take more care with our food choices and our environment. By choosing wholefoods over processed foods we can all individually contribute to minimising the damage to our planet as well as strengthen our connection to our food and to our bodies.

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GLUTEN FREE MINI QUINOA & VEGETABLE FRITTATA’S

GF-Fritatta

It’s so easy to run out of ideas for school lunches or healthy snacks to have on hand in the fridge. Often this results in us going for a less nutritious (or sometimes sugary) option which doesn’t really support growing or fully grown bodies. Here is a simple frittata recipe using quinoa and fresh vegetables that is a delicious option for those looking for a little healthy inspiration.

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WHOLEFOODS FOR KIDS

Wholefoodsforkids

In a world where allergies, anxiety and attention disorders are sky-rocketing in our kids, there is much to be said about eating a wholefoods diet and its role in the prevention and treatment of these conditions. It is also a great way to educate children, and bring more fun into eating for them as they explore the different textures, tastes and shapes of natural wholefoods.

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STICKY CARAMEL POPCORN

Caramel_Popcorn

When you ask Nutritionist & Naturopath Casey-Lee Lyons for a popcorn recipe or two, oh boy does she deliver. Here is a fun popcorn snack with homemade sticky caramel for all the sweet tooth’s out there.

How to make stove top popcorn (makes approx 8 cups)

Ingredients:

Method:

  1. Heat oil in a thick bottomed saucepan (with lid).
  2. Melt coconut oil. Put 3-4 kernels into the oil, when kernels pop the temperature is right. Add the rest of your popcorn (across one even layer).
  3. Cover (with a lid slightly ajar for drier and crispier popcorn) and remove from heat for 30 seconds (this helps to even the temperature so that they pop at the same time).
  4. Return to heat. Once popping slows remove from heat.
  5. Allow to cool.

Sticky Caramel Popcorn

  • Serving Size: makes 3 cups
  • Cook time: 10 minutes

Ingredients:

  • 2 tbsp pure maple syrup
  • 1 tbsp hulled tahini
  • 1 tbsp coconut oil
  • 3 cups popped popcorn

 

Method:

  1. Set aside popcorn in a heat proof mixing bowl.
  2. In a small saucepan combine maple syrup, tahini and coconut oil. Mix well.
  3. Over medium heat allow the syrup to come to a boil and leave to bubble away for a full minute.
  4. Remove from heat and pour over popped popcorn.
  5. Mix to combine caramel with popcorn.
  6. Allow to cool in fridge. Store in an air-tight glass container in your fridge for freshness.