Broccoli Pesto

This afternoon when I was preparing dinner, my 4-year-old saw me getting a head of broccoli from the fridge. She promptly informed me that she "won't eat that", so I smiled sweetly back and her and told her she didn't have to... at least, not knowingly.

Sometimes you have to be a little creative to get the greens into your kids, and this recipe worked a treat. I even managed to sneak in some spinach! And I managed to serve up one of my kids' favourite meals at the same time - pasta and pesto, minus the cheese, too.

Ingredients:

1 head of broccoli, lightly steamed
1 small handful baby spinach leaves
2 tbsp fresh parsley, chopped
1 large clove of garlic
1/2 cup macadamia nuts, roasted
1/2 cup extra virgin olive oil (you may need more, check the consistency as you process the mixture)
1 cup cherry tomatoes
1/2 cup kalamata olives, pitted
Your choice of pasta (I used spelt spirals)
salt, to taste

Method:

Preheat your oven to 180C (160C fan-forced), and roast the cherry tomatoes on an oven tray for approximately 20 minutes, or until soft.

Steam the broccoli for 8-10 minutes, and place into the bowl of a food processor. Add the garlic clove, the nuts, spinach, parsley and the oil. Process until well combined, drizzling more olive oil through the top of the processor, as required. Blend to your desired consistency (tip - the smoother it is, the more likely your kids will eat it!), then toss through the drained pasta and add the remaining ingredients.

Spring Salad

Happy Spring Day! And what a glorious Spring weekend it's been... After my weekly visit to the organic farmers' market, I felt so inspired by the abundance of fresh, local produce that I came up with this salad. The list of ingredients may seem lengthy, but I promise you - it's worth the effort for the sheer deliciousness of this light and vibrant salad.

Ingredients:

Salad ingredients:

3 or 4 cups mixed salad leaves
1 zucchini, sliced lengthways with a veggie peeler
1 can chickpeas, rinsed and drained
1 cup sunflower sprouts
15 sugar snap peas, sliced lengthways
1 tangelo (or mandarin), divided into segments
1/2 cup fresh blueberries
1/4 cup roasted, salted macadamias, roughly chopped

Dressing:

2 spring onions, finely chopped
1 lemon, juiced
1 tbsp apple cider vinegar
1/4 extra virgin olive oil
2 tbsp fresh parsley, chopped
2 tsp agave syrup (or honey)
2 tsp dijon mustard
salt and pepper, to taste

Method:

Thinly slice the zucchini with a vegetable peeler and place in a colander. Sprinkle with 1 tsp salt and toss to combine. Place the colander in a sink and leave for 10 minutes to tenderise. Rinse with cold water, drain and put into a large salad bowl along with the other salad ingredients.

To make the dressing, place the finely chopped onion along with the lemon juice and vinegar into a glass jar with a lid. Shake to combine and set aside to marinate for 10 minutes.
Add the rest of the dressing ingredients and mix well.

Pour the dressing over the salad and gently combine before serving.

Roast Veggie Quinoa Bowl

I love a good, nutritious meal after a workout or teaching a class, and this is one of my favourites. Tasty, full of goodness and satisfying - it ticks all of my boxes.

Ingredients:

3 tbsp olive oil
I cup quinoa
2 cups vegetable stock
1 red onion, sliced thinly
1 tbsp raw honey
1 tbsp balsamic vinegar (optional)
1 medium sweet potato
8 - 10 cherry tomatoes
1/2 cup of kalamata olives
1/4 cup pine nuts, toasted
goats cheese, crumbled (optional)1 tbsp roasted sesame oil
1 tbsp apple cider vinegar
salt and pepper, to taste

Method:

Set the oven to 200 C or 180 C (fan-forced).
Chop the sweet potato into bite-size cubes and coat with 1 tbsp olive oil. Layer evenly on a baking tray and roast for about 20 minutes or until the cubes are soft and slightly caramelised.

In a small oven tray, layer your cherry tomatoes and roast for 15 - 20 minutes, till soft.

In a pan, heat 1 tbsp olive oil over medium heat. Add the onion and fry for 3 - 5 minutes till beginning to soften. Add the honey and continue to cook over low heat till soft, sweet and caramelised (approx 15 mins). Adding the vinegar is optional, but I like the acidity with the honey, so adapt to your taste.

In a small saucepan, heat 1 tbsp olive oil. Add the quinoa and toss through the hot oil for 1 minute to coat the quinoa before adding the hot stock. Simmer with the lid on for 10 - 12 minutes, or until the liquid has been absorbed. Leave to stand for 5 minutes before lightly fluffing the quinoa with a fork. Set aside.

Once everything is cooked, place your quinoa into a bowl, layering the potato, roasted tomatoes, olives, toasted pine nuts and onions over it. Crumble your goats cheese (if using) and drizzle with the sesame oil and vinegar. Season to taste, stir lightly to mix and tuck in. Enjoy x