healthyliving

TASTY VEGETABLE PASTA WITH CASHEW BUTTER

Vegetable Pasta Topped with Cashew Butter & Sunflower Seeds

Hello hello

Firstly, thanks for coming by and checking out this blog post.

Like many households we frequently turn to pasta for our meals. It’s quick, easy, tasty and I love that there are so many pasta variations. In addition, it’s also a dish that I can easily add meat to for my dear hubs and daughter. What’s unique about this pasta dish is that I have topped it with a spoonful of raw organic cashew butter. If you haven’t tried this, please do because its absolutely divine. There are alternatives out there so if you aren’t a fan of cashews, try macadamia, hazelnut or even peanut butter.

So whats in the dish
Spaghetti
Mushrooms
Tomato
Carrot
Capsicum
Parsley
Garlic
Onions
Olive oil
Powdered vegetable stock
Pepper
Organic agave nectar
Sunflower seeds
Raw organic cashew butter

The simple cooking instructions

1. Cook the spaghetti noodles, following the instructions on the packet and then place in a strainer when ready.

2. While you allow the pasta noodles to cool, add a small amount of olive oil to the pan and toss in some garlic and onions. Lightly stir until brown and then add in your chopped up mushroom, tomato, carrot and capsicum.

3. Gently stir all your vegetables until slightly soft and then add in, a teaspoon of powdered vegetable stock and your desired amount of pepper, agave nectar, parsley and a little water. Continue to stir until all ingredients are well mixed in together.

4. Once vegetables are cooked and tomatoes are nice and soft, stir in the spaghetti noodles.

Serve hot with cashew butter, sunflower seeds and extra parsley.

Enjoy!

xx

SPICED PUMPKIN, LENTIL & RED QUINOA SOUP

Hello lovelies

This was another super healthy and non-time consuming dish to make during the working week. I must admit, it was my first time making this dish and it tasted so good, I will be making this one a working week regular.

Whats in the soup?

:: Grains and vegies
Onion
Garlic
Ginger
Organic red quinoa
Cherry tomatos
Pumpkin
Canned organic lentils

:: Spices and flavouring
Cumin
Hot paprika
Organic agave nectar
Pepper
Powdered vegetable stock
Sea salt

::Garnish
Spring onlons
Hot peppers
Walnuts
Marys Gone Crackers

The simple directions

1. Rinse the quinoa as you would with rice once, then place the quinoa in a bowl with some water and set aside.

2. Finely chop up your garlic, onion and ginger and set aside. Then peel and wash up your butternut pumpkin and dice into cubes. Wash the cherry tomatoes and chop into halves and tomatoes and set aside. Open up your canned lentils and drain.

3. Heat up a non-stick pot/pan (high heat), add in some coconut oil (olive oil is fine) and then toss in the onion, garlic and ginger. Stir and let it lightly brown.

4. Once the onion, garlic and ginger is lightly brown, add in the pumpkin and tomatoes and stir for a few mins.

5. Add in pepper, cumin, hot paprika, powdered vegetable soup stock, organic agave nectar, salt and then thoroughly stir in with all the vegetables.

6. Once all the ingredients are mixed in together and lightly brown, add in water (1-2cms above the vegetables and place a lid on the pot on high heat. When the soup starts to boil, turn down the stove heat, drain the water from the quinoa and add it in the soup along with the lentils. On low heat, cover your pot/pan with a lid and let it all simmer until your quinoa and vegetables are cooked.

Thats it. Easy. Serve the soup with spring onions hot peppers, roughly chopped walnuts and crackers or toasted croutons.

The ginger tasted quite strong in this dish which is fine because I love ginger. However if you aren’t a fan then it’s just as easy to leave out.

Thanks for reading an hope you enjoy this recipe.

xx

TONIGHTS DIN DIN

Dinner is served. Spiced pumpkin, lentil and red quinoa soup topped with spring onions, hot peppers, walnuts and Marys gone crackers. So yummy. More details on the blog later in the week.

SWEET SLICE OF LIFE

A Sweet Slice of Life

Hello lovelies

Yesterday I looked through my pantry, tossed a few items on the kitchen bench and started mixing up a power slice that was sweet enough to satisfy my sugar craving.

Until yesterday, I was a vegan sweet slice making virgin and got the idea from something similar that I saw earlier that day in the Wholefoods store. The slice took me literally 5 minutes to make and turned out tasting like the best muesli bar I have ever had! It’s also completely vegan and almost completely raw.

So whats in it?

Oats
Chopped almonds
Pumpkin seeds
Organic chia bran
Organic flax meal
Organic dried cranberries
Organic dried blueberries
Organic agave nectar
Organic cashew butter
Organic Coconut butter
Water

Simple instructions on how to make

In a bowl, mix in oats, chopped almonds, pumpkin seeks, chia bran, dried blueberries, dried cranberries and coconut butter. Then add in agave nectar, cashew butter and water to the consistency you would like it. Once you have thoroughly mixed all the ingredients together, simply transfer it on to a baking sheet, wrap it up and stick it in the fridge. It should be ready to eat in 1-2 hours.

Measurements aren’t provided as I don’t measure the quantities myself. I just put in how much I like of what ingredient based on my taste. On that note, you don’t have to used these exact ingredients. You can definitely mix up the fruits and try different butters if you don’t like coconut or cashew.

Enjoy.

xx 

VEGETABLE QUINOA CASSEROLE

This happens to be tonights dinner and my final post for the day. Did I seriously prepare and cook all the food in todays posts?! Yes I did and as long as I have the time this is what I prefer to do. The most beautiful aspect of this casserole is that my whole family can eat it, including my little one. As you can see in the last picture of this post, I have garnished the casserole with parmesan cheese which she loves but otherwise its vegan friendly.

Like most of the dishes I make for my little one, the ingredients are mainly organic, has zero processed sugar and salt and also easy to freeze. So for sheer convenience her meals are just about all ready to heat and serve.

If you haven’t tried quinoa, its just as easy as cooking rice and absolutely packed with goodness your body will love.

The ingredients
Organic pumpkin
Organic zucchini
Organic kidney beans
Organic white quinoa
Onion
Ginger
Garlic
Ground cumin
Organic coconut oil
Organic agave nectar
Water

xx