CLEAR QUINOA SOUP
1 cup- cooked quinoa
4 cups vegetable stock
1/2 cup finely chopped carrots
1/2 cup finely chopped cabbage
1/2 cup peas
1/2 cup broccoli florets
1/2 tsp dried mixed herbs
Salt & pepper - to taste
In a wide saucepan, heat 1/2 tsp of oil and saute the vegetables on high heat for about 3-4 minutes.
Reduce the heat to medium and add the vegetable stock and cooked quinoa.
Bring to a roaring boil and cook for 15 minutes. Season with salt ,pepper and dried mixed herbs.
ROASTED BEETROOT HUMMUS
2 cups of chickpeas, boiled
1 beetroot, peeled
4-5 garlic cloves
1/4 cup of olive oil, plus extra for topping
1/2 cup tahini paste
2 tbsp of lemon juice
Salt to taste
Roast the beetroot on the stove for 10 minutes. Let it cool.
Cut it into 2 halves once cooled.
In a blender, add chickpeas and garlic, and pulse till smooth. You can add a little water, if you find the mixture a little dry.
Add the roasted beetroot halves, tahini paste and salt, and blend again until smooth.Transfer to a bowl, and add the lemon juice. Mix well.
Serve topped with olive oil.
MILLET BURRITO BOWL
1 and 1/2 cups little millet
4 tbsp extra-virgin olive oil
2 tsp cumin powder
1/4 cup fresh lime juice
3/4 tsp coriander powder
1 can kidney beans, drained and rinsed
3 chicken breasts- boiled and shredded
4 spring onion- white and greens- finely chopped
4 torn arugula
3/4 cup crumbled feta cheese
Salt and pepper to taste
Bring a large pot of salted water to a boil over high heat. Add the millet and cook until the millet is tender, about 20 minutes.
Drain and rinse.
Transfer the millet to a large bowl and toss with 1 tablespoon of the olive oil.
In another small bowl, combine the cumin powder, lime juice, coriander powder, 1 teaspoon salt, and pepper to taste.
Whisk in the remaining 3 tablespoons olive oil. Mix well to combine. This is the dressing.
Add the kidney beans, boiled chicken shreds , spring onions, and arugula to the bowl with the millet.
Drizzle in the dressing and toss well.Top with feta cheese and serve with salsa and sour cream.
DATE OATS BALLS
1 and 1/4 cup dates (seeds removed and blend to paste)
6 tbsp of oats ( not cooked)
Fine desiccated coconut powder for coating
Blend the oats to ensure that they have a fine texture.
Mix the date paste and the oats in a bowl until an even consistency is achieved.
Form bite sized balls.
Roll balls in desiccated coconut powder to coat and refrigerate for 1 hour before serving.