No cook, no fuss – perfect for when life gets super busy as it always does!
Just grab:
- store bought hot smoked salmon
- avocado
- raw coleslaw mix
- baby spinach
and place on a pumpkin chive GF bread roll. Tasty!
Tag: fitspo
Vegan Pumpkin Soup
Warms the soul as well as the belly!
Ingredients (serves 2-3)
- 200g butternut pumpkin
- 4 large carrots
- 125g can coconut cream
- 4 fresh sage leaves
- 1 sprig fresh rosemary
- 1 litre vegetable stock
- Chives to serve
Method
- Preheat the oven to 200*C and roast the pumpkin and carrots until soft and golden. Allow to cool slightly.
- Place the roasted pumpkin and carrot, sage, rosemary, stock and coconut cream in a blender or food processor and blend until smooth. Alternatively, place the mixture in a large bowl or saucepan and blend with a stick blender until smooth.
- Serve hot with chives on top.
Raspberry Chia Sauce
I went to cooking school in Paris. While I was there, we learned how to make “Canard avec fruites rouge” (duck with red fruits), which was essentially a pan fried duck with amazing raspberry sauce. In my usual habit of trying to recreate things, I tried to make my own raspberry sauce, but with a slightly thicker texture – and so this raspberry ‘jam’ was born. Note that it is supposed to be tart like cranberry sauce rather than sweet like strawberry jam, so don’t get a fright if you put in on your toast and something tastes a little odd!
Ingredients
- 200g raspberries (fresh or frozen)
- 1/8 cup white chia seeds
- 1/8 cup water
- 1 tsb balsamic vinegar (flavoured ones work well here, I used fig and guava with success)
Method
- Using a fork, gently mash the raspberries. Add the water and vinegar and stir to combine.
- Add the chia seeds and continuously stir until starting to thicken. Put aside in the fridge for 5 minutes and stir again (if too thick at this stage, add small amounts of water until it thins out). Return to the fridge until ready to serve.
For example – roasted turkey with spinach, slaw and a sweet potato and pumpkin smash!
Pumpkin Spiced Porridge
It’s only cold here for about 3 months of the year, which means there are 12 weeks of prime-pumpkin-porridge-tasting time to be enjoyed!
Ingredients (serves 2)
- 200g butternut pumpkin
- 1 cup almond milk
- 1 cup quinoa flakes
- pinch of pumpkin spice (I use 1 tsp cinnamon with 1 tsp cardamom, 1/4 tsp allspice, 1/4 tsp ground ginger and 1/4 tsp ground cloves)
- coconut or Greek yogurt and flaked almonds to serve
Method
- Preheat the oven to 200*C. Skin and chop the pumpkin into small pieces and roast until soft and golden (approx 20-30 minutes).
- Place the pumpkin, spices and almond milk in a blender and process until smooth.
- Use the ‘pumpkin smoothie’ as a base to cook the quinoa flakes, on a saucepan over medium heat. Stir continuously (particularly the bottom so it doesn’t stick) until the flakes are soft and the mixture is thick and creamy. If you need to add more liquid, add more almond milk as you go.
- Top with yogurt and flaked almonds just before serving.
Tip: The most time-consuming part is roasting the pumpkin. So, roast a large pumpkin early in the week so that there’s plenty on hand to make porridge whenever you fancy!
Epic Raw Bliss Balls
The recipe for these bliss balls was an experiment for a Mayver’s Food competition on Instagram. They turned out spectacularly well, and I’m stoked that I’ve found a delicious new pre-workout snack!
Ingredients
- 1/2 cup dates
- 1/3 cup rolled oats
- 2 teaspoons cacao powder (you could use cocoa or carob instead)
- 2 teaspoons tahini
- 1/4 cup raw unsalted peanuts
- 1/4 cup shredded coconut
- 1/3 cup hot water
Method
- Soak the dates in hot water for 5 minutes to soften them, then remove from the bowl.
- Place the dates, oats, cacao, tahini and peanuts in the food processor and pulse until the mixture comes together. You may need to add a teaspoon of the water here and there if the mixture seems too dry. The mixture should not stick to the sides of the bowl, but should be just wet enough to stick together when firmly pressed.
- Remove the mixture from the processor bowl and roll into small balls (approx. 1 tablespoon mixture each) using your palms, before rolling the balls in the coconut.
- Store in an airtight container in the fridge, or for an icy treat, stored in an airtight container in the freezer. Enjoy these little moments of bliss!
Oats and Cheesecake 