LUNCH RECIPES

Quinoa Salad with Kale and Apple Recipe

  Prep Time: 15 Min 

  Cook Time: 20 Min 

  Total Time: 35 Min 

  Yield: Serves 4

Salad Ingredients:

  • 1/2 cup dry quinoa
  • 6 cups slightly packed chopped kale
  • 2 crisp sweet apples, cored and diced (Recommended gala apples)
  • ½ cup walnuts, lightly toasted and roughly chopped
  • 1/2 cup Strawberries
  • 1/2 cup feta cheese, crumbled

Lemon Ginger Dressing:

  • 1/4 cup olive oil
  • 1/4 vegetable oil
  • 1/4 cup fresh lemon juice
  • 2 Tbsp honey
  • 1-teaspoon ginger chopped
  • 1 teaspoon green chilli chopped
  • Salt and pepper to taste

How to Make It:

 

Step 1: Cook quinoa according to directions on package and cool completely.

Step 2: Whisk together olive oil, vegetable oil, lemon juice, ginger, honey, green chilli, salt and pepper in a bowl.

Step 3: In large bowl toss in everything together and dressing add cheese and toss just lightly.

Step 4: Serve or store covered in refrigerator for up to 2 to 3 hours.

 

Summer Smoothie / Green Goddess Smoothie Recipe 

  Prep Time: 15 Min 

  Cook Time: 05 Min 

  Total Time: 20 Min 

  Yield: Serves 4

Ingredients:

  • 2 cups Coconut milk original/unsweetened
  • 2 cup Spinach
  • 2 Avocado
  • 2 small Banana
  • 1 Orange peeled
  • 1 cup ripe Mango pulp
  • 1 cups frozen Pineapple chunks

Garnish:

  • 2 tbsp Flax seeds (alsi seeds)
  • 4 tsp grated Coconut
  • ½ cup diced Mango
  • ½ cup diced Pineapple

How to Make It:

 

Step 1: Add everything in the blender in the sequence that it's listed and blend until smooth.

Step 2: Garnish with ingredient listed, Enjoy your taste of the tropics serve cold.

 

Beets and berry salad

  Prep Time: 15 Min 

  Cook Time: 15 Min 

  Total Time: 30 Min 

  Yield: Serves 4

Ingredients:

  • 1 each fresh red and golden beets – roasted and peeled
  • 1/4 cup balsamic vinegar
  • 2 tablespoons grapeseed oil or another
  • 1 teaspoon honey
  • Dash salt
  • Dash pepper
  • 1/2 cup sliced fresh strawberries
  • 1/2 cup fresh raspberries
  • 1/2 cup fresh blackberries
  • 3 tablespoons chopped walnuts, toasted
  • 1 shallot, thinly sliced
  • 4 cups torn Arugula greens
  • 1-ounce fresh Feta cheese, crumbled
  • 1 tablespoon fresh basil, thinly sliced

How to Make It:

 

Step 1: Place beets in an 8-in. square baking dish; add 1 in. of water. Cover and bake at 400° for 30-40 minutes or until tender.

Step 2: Meanwhile, in a small bowl, whisk the vinegar, oil, honey, salt and pepper; set aside. Cool beets; peel and cut into thin slices.

Step 3: In a large bowl, combine the beets, berries, walnuts and shallot. Pour dressing over beet mixture and toss gently to coat. Divide salad greens among 4 serving plates. Top with beet mixture; sprinkle with cheese and basil

 

Millet Tabbouleh

  Prep Time: 15 Min 

  Cook Time: 25 Min 

  Assemble and holding time: 10 minutes

  Total Time: 50 Min 

  Yield: Serves 4

Ingredients:

  • 140 g Proso Millet
  • 30 ml lemon juice
  • 100 ml high-quality extra virgin olive oil*
  • 10 gms garlic
  • 150 gms Roma tomato, finely diced
  • 150 gms regular or English cucumber;
  • 200 gms parsley, thick stems removed and leaves finely chopped
  • 5 gms mint leaves, finely chopped
  • 20 gms green onions, thinly sliced
  • 5 gms kosher or sea salt, plus more to taste

How to Make It:

 

Step 1: Cook the Millet: add the millet, to 350 ml of water, and a pinch of salt to a medium saucepan. Bring to a boil over high heat, then cover and reduce the heat to medium low; simmer for 20 minutes, then remove the lid and fluff with a fork. Transfer to a bowl and let cool.

Step 2: Prep: In the meantime, combine the lemon juice, oil, and minced garlic together in a small bowl and let marinate while the millet cooks; this helps to mellow out the garlic flavor and infuse the oil. You can also chop and prepare the remaining ingredients during this time.

Step 3: Assemble: once the millet has cooled in its bowl, add the diced tomato, seeded and diced cucumber, chopped parsley, chopped mint, sliced green onions, salt, and garlic/lemon/oil mixture to the bowl. Use a spatula to fold everything together until all ingredients are uniformly distributed. Let sit for at least 10 minutes, to allow the flavors to mingle.

Step 4: Serve: serve chilled, and as desired; this dish is a fresh & filling side to a meal, or can be topped with protein of choice for a main.

 

Tomato & Warm Bread Salad

  Prep Time: 15 Min 

  Cook Time: 15 Min 

  Total Time: 30 Min 

  Yield: Serves 4

Ingredients:

  • 5 cup stale country bread 
  • 3 cups ripe mixed tomatoes, roughly chopped 
  • sea salt 
  • freshly ground black pepper 
  • 1 handful small capers, soaked and drained 
  • 1 red onion, peeled, halved and very finely sliced 
  • 1 cup roasted peppers roughly chopped 
  • good-quality Balsamic vinegar 
  • good-quality extra virgin olive oil 
  • 1 bunch fresh basil, leaves picked
  • ½ cup crumbled Goat Cheese

How to Make It:

 

Step 1: Tear the country bread into thumb-sized pieces, then pop them on a tray in a warm place to dry out a little.

Step 2: Put the tomatoes into a bowl, season with salt and pepper and mix together. Add the capers, onion, peppers, bread. Mix again with your hands to really get the flavours going.

Step 3: Stir in 2 tablespoons of Balsamic vinegar and about 6 tablespoons of extra virgin olive oil. Have a taste and add more salt, pepper, vinegar or oil if you think it's needed.

Step 4: Tear the basil leaves over the salad, give it another good stir, garnish with some goat cheese and it’s ready to serve. Lovely on a hot summer’s day with barbecued meats or roast chicken