Shake up Sunday roasts with these sweetly spiced carrot batons, delicately roasted in garlic infused oil. Super simple.
I'll preface this caption with a shout out to one of my closest friends who introduced me to the wonders of kale. Thank you. Eaten raw, I prepare the kale by massaging a balsamic vinegar dressing mixed with garlic infused oil and classic English mustard. Taking inspiration from Ottolenghi's legendary cookbook, Simple, I toast pumpkin seeds and flax seeds in a maple syrup and olive oil dressing that gives the kale additional crunch and texture.
Most shop-bought gluten free granola is grossly expensive. I still envy those who can eat the ordinary kind for almost half the price. But it amazes me just how simple it is to make. Get more bang for your buck and try it yourselves!
My love of shakshuka extends the traditional Israeli--adopted-Western hangover cure. Instead, I’ve decided to use it as a tasty base to my homemade buckwheat pizza. Inspired by pioneering FODMAP blogger Emma Hatcher, the texture of this herby pizza is much like crispy pitta – thin, versatile and light. Covered with my homemade spicy sauce, this effortless pizza makes for a perfect accompaniment at any chilled-out dinner party.
Serves 4 Prep time: 10 minutes Ingredients: 180g kale 220g long-stemmed broccoli, boiled 100g goat’s cheese, cubed 30g toasted almond flakes 2 tbsp. balsamic vinegar glaze 3 tbsp. garlic oil 2 tsp. salt Method: Place the kale in a large bowl and massage half the amount of garlic oil for two minutes, or until the… Continue reading Bowls of goodness: kale, long-stemmed broccoli and goat’s cheese salad