Coconut sugar grilled grapefruit

I don’t know whether the flavour, or the colours, of this 3-ingredient recipe is more beautiful! It takes no more than 5 minutes to prepare, making this perfectly tangy mouth sensation great for TGIFF (Thank God it’s Fruity Friday). Have a happy weekend!

grapefruit

Coconut sugar grilled grapefruit

4 x 300g grapefruit, halved

½ cup coconut sugar

1-tablespoon coconut oil

Heat the oil in a large non-stick frying pan over medium heat. Press each half of the grapefruit into the sugar, then place it on the frying pan, sugar side facing down. Cook for 2-3 minutes, or until sugar is caramelized. Serve with Greek yogurt sprinkled with a little extra coconut sugar.

Serves 4

Corn, leek and potato soup

This kids friendly recipe of corn, leek and potato is so quick to make, and it’s packed with goodness. I made it for my kids over the weekend, and they polished it off with a slice of avocado on toast. Yum!

Here is the recipe for you:

cornsoup

1-tablespoon olive oil

2 garlic cloves, crushed

5 springs thyme

1 (300g) leek, trimmed and roughly chopped

4 (550g) potatoes, peeled and roughly chopped

3 cups frozen or fresh corn kernels

5 cups water (or stock)

Sea salt and pepper, to taste

Heat oil in a medium saucepan over medium heat. Add garlic, thyme and leek and cook for 5-7 minutes, or until leek is tender. Add potatoes, corn, and water (or stock). Bring to the boil and cook for 15 minutes or until the potatoes are cooked. Remove and discard thyme stalks. Allow to cool slightly before blending it until smooth. Serve with avocado on toast.

Serves 10 kids or 6 adults

Spiced kale and egg salad

After a weekend of lovely indulgences, this recipe is a good way to set a healthy start for the week. It’s so tasty that you’ll even feel it’s a treat!

I had to ask my husband (and my number one fan!) not to polish it off before I had some. Enjoy!

Spiced kale and egg salad

kale salad6 cups kale leaves

1 1/3 cups cooked chickpeas

4 hard boiled eggs, roughly chopped

½ cup roasted almonds, roughly chopped

1 ½ tablespoons toasted sesame seeds

Spiced dressing

½ cup vegan mayonnaise

1 small garlic clove, crushed

¼ cup lemon juice

½ teaspoon ground cumin

½ teaspoon ground coriander

Sea salt and cracked black pepper

To make the spiced dressing, place mayonnaise, garlic, lemon juice, cumin, coriander, salt and pepper in a bowl and stir until combined. Set aside.

Place kale, chickpeas, eggs, almonds and sesame seeds in a bowl, add spiced dressing and toss to coat.

Serves 2 as a main course, or 4 as a side dish

Asparagus, lemon and pesto couscous

I love when my kids get involved with my work. They get very curious when I am taking photos, and really enjoy helping to arrange ingredients in a set. It also makes them learn about healthy food, and become familiar with different types of vegetables like the asparagus in this recipe.

Serve this nutritious dish as a side with grilled fish, or as a vegetarian/vegan main course.

coucous DSC_0389 DSC_0396Asparagus, lemon and pesto couscous

2 bunches asparagus (9 spears each bunch)

1 cup couscous (uncooked)

1/2 cup pesto (see recipe on the blog), or a good quality store bought pesto

1 tablespoon lemon zest

Juice of half a lemon

Sea salt and cracked black pepper

Pinch chilli flakes, optional

Trim the woody end of the asparagus spears and discard it. Roughly chop, then steam asparagus for 2 minutes or until just cooked but still crunchy. Set aside. Place couscous in a bowl and pour over 1 cup boiling water. Cover with plastic wrap and allow to steam for 5-7 minutes. Uncover and use a fork to separate the grains. Stir in pesto, lemon zest, juice, asparagus, salt, pepper, and chili flakes. Serves 4

Roasted vanilla berries

I like to make desserts like this one. Super simple to put together, but impressive and tasty at the same time. I added the chocolate cookie as a touch of Easter, which is around the corner. For those who celebrate it, have a great one, and I hope you get spoilt with lot’s of chocolate!

DSC_0373 DSC_0396 DSC_0403

Roasted vanilla berries

1 x 250 punnet strawberries, hulled and halved

1 cup fresh or frozen raspberries

1/4 cup raw sugar

1/4 cup water

1 vanilla beans, split and scraped

4 scoops vanilla ice cream, to serve

4 store bought chocolate cookies, roughly crushed, to serve

Pre heat the oven to 180C. Place berries, sugar, water and vanilla on a baking tray. Roast for 10-15 minutes or until syrupy. Serve with Vanilla once cream and crushed chocolate cookies.

Serves 4

Quick Mexican pizza

mexican pizzaWhen I lived in New York, around 2000, I was largely exposed to the Mexican culture when it comes to food. My favourite restaurant to eat Mexican dishes was called Rosa Mexicano, on the East side of Manhattan. There, the waiters used to bring a trolley full of beautifully chopped ingredients to the customer’s dinning table, and prepare fresh guacamole in front of you. It was probably the tastier guacamole I’ve ever tried!

I make many varieties of this recipe at home. My kids like to assemble their own pizza, so I thinly slice vegetables such as mushroom, zucchini, capsicum, tomatoes, onions, and olives, and let them decide what they want as their favourite toppings.

I always finish mine off with some sort of chili, such as dry chili flakes, fresh red or green chilies, or jalapeño, off course!

Here is the recipe:

2 x wholemeal wrap (18 cm diameter)

1 large tomato, thinly sliced

½ cup grated cheddar cheese

½ avocado, thinly sliced

½ small red capsicum, thinly sliced

2 tablespoons pickled jalapeno slices

¼ small red onion, thinly sliced

Drizzle extra virgin olive oil

Sea salt and freshly ground black pepper

Coriander leaves, to serve

Pre heat the oven to 180C. Place wraps on a large baking tray. Top with tomato, cheese, avocado, capsicum, jalapeno, and onion. Drizzle with a dash of oil, and season with salt and pepper. Bake for 10-15 minutes, or until cheese is melted and golden. Top with coriander leaves to serve.

Makes 2 pizzas

Passionfruit G & T

If you are like me, after a week of hard work, I look forward to a relaxing weekend. There’s nothing better than whipping up a quick drink to set the mood for the 2 day-break, so I created this very easy recipe for you. By adding a simple twist on the traditional gin and tonic, you will enjoy a very fresh and delicious TGIF cocktail!

G&T

Passionfruit G & T

 1 cup crushed ice

1/3 cup good quality gin

1 cup tonic water

Pulp of 2 medium passionfruit

Lime wedges, to serve

Divide ice, gin, tonic water and passionfruit pulp between two glasses. Serve with lime wedges.

Makes 2 drinks

TIP: Adjust the strength of your drink by adding more or less gin, or by adding more or less tonic water. Enjoy!