Green Goddess Salad

Green Goddess Salad

It is hard to remember that it was just a mere four months ago that we had a foot of snow here, when we are currently enjoying days upon days of sunny weather and temperatures in the mid 20°Cs. To me, who quiet like the heat, this current spell feels like true soul nourishment. A way to fill up my cup after a long wet, cold Winter and Spring.

The weather and the seasons are such a great metaphor as well as reminder of the cyclical nature of life. That even in the darkest hour, we can trust that the light will eventually return.

Over the years the rhythm of my food choices has become fairly cyclical too. Warmer foods in colder weather and colder foods in warmer weather. Can you relate?

I think it’s something that has evolved over time for me, the more I’ve allowed myself to let my intuition guide my food choices, the more seasonal my food choices have become.

We can spend years of our lives fighting cravings and hunger signals, simply trying to ignore our bodies. We forget to listen. We don’t dare to trust. It can be a long arduous journey home.

This summer I am taking 12 weeks, diving deeper into understanding the many mechanisms that underlie our relationship with food, eating and our bodies. It seems to be a subject that is vast and complex, yet it could (should) be one of the simplest things in our lives. Feeding ourselves.

As much as I love creating new recipes, reading recipe books and photographing food, I equally enjoy working with clients and counselling people back to peace and freedom around food and eating. This kind of work is not linear, and more of a process than setting a goal to go after. It is intentional however. The intention being healing, freedom and peace.

I will continue to unpack my learnings, observations and insights in other blog post. Now let’s get back to the recipe!

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This Green Goddess Salad, is one of those recipes that may look intimidating to some, with lots of ingredients. Though truly, it isn’t at all. I don’t tend to do anything too complicated anyway…

I prefer my salads this time of year to be mostly raw, crunchy, to contain something salty (ought to replace those lost electrolytes!) and ideally assembled in minutes.

We know from the science that eating a variety of foods, as well as plenty of colourful foods are beneficial to our health.  So with that in mind I sometimes play a game of trying to see how many different types of food of the same colour I can fit in one dish. This Green Goddess Salad is one of those experiments.

Straightforward Nutrition

Green Goddess Salad

Serves 2

1 medium size courgette

5 spears of fresh asparagus

1/2 cup of frozen peas, thawed or freshly podded ones if you can get some!

A handful of fresh mint leaves, torn

A handful of unsalted pistachios, shells removed and roughly chopped

50 g of feta cheese, crumbled  (crumbly goats cheese will work too)

2 tbsp extra virgin olive oil

1 tbsp good quality balsamic vinegar

Some black pepper, to season (I add some to all my meals)

Rinse and dry the courgette and the asparagus, then take out your vegetable peeler. To make thin ribbons simply shave the courgette and then do the same with the asparagus spears. When you get to the more watery core of the courgette, you can leave this out. 

Defrost the peas by placing them in a bowl and then covering them with some boiling water from the kettle for a minute or so. Drain and rinse under cold water.

Place the courgette and asparagus ribbons together on a plate, or in a bowl. Add the peas, the torn fresh mint leaves and the chopped pistachios. Crumble some feta over and then finish up with a drizzle of extra virgin olive oil, some balsamic vinegar and a little bit of ground black pepper (if you wish!)

Serve as is for a lighter summer meal, or as a side dish to a BBQ. Best eaten on the day it is made.

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Summer Salad with Whole Spelt Grains & Slow Roasted Veg

Summer Salad with Whole Spelt Grains & Slow Roasted Veg

 

Ok, so straight up I am going to admit that when I made this Summer Salad first, I didn’t intend to make it as a potential blog recipe. I was just trying to come up with some new meal ideas, as I was working on improving the variety of foods that I am eating.

However, when I sat down to eat it, I loved this food combination so much that I decided to photograph the leftovers and then share the recipe with you all here! This Summer Salad works really well if you want to feed a crowd, as a mid week meal (having the grains pre-cooked and the veggies roasted in advanced) or as a side dish to a BBQ.

I hadn’t had whole spelt grains for some time, and had actually forgotten how much I enjoy them. Especially in dishes like this. You will find whole spelt grain or Farro, in most healthfood stores. I always thought that Farro was just a different name for Spelt, turns out they are actually two different types of wheat, though fairly similar in taste and texture. This article breaks it down nicely. If you can only get Farro, then that will work equally well as both grains are chewy in texture with a slightly nutty flavour. The best thing with these grains are that they freeze really well too, so you can cook a large batch and then freeze any extra to use in future meals.

I first came across spelt grains in a Swedish cookbook 6-7 years ago, at a friend’s place. I was so smitten with the simplicity of the recipes, as well as the beautiful pictures and I would consider it one of the books which changed my style of cooking and eating. And it introduced me to some new foods as well as ideas on how to make simple tasty colourful meals.

Of course every body is different and will respond differently to foods, and only you can know what foods works best with your own body as well as within your own lifestyle. Meals and dishes like this one, seems to work fairly well for me.

Summer Salad

It always amazes me how some flavours and foods naturally marry together. Often you will find that those that do, tend to grow / be in season at the same time. It’s like Nature’s own natural rhythm comes through in flavours and combinations. It has also been said, that in order for a meal to be “complete”, it does not just have to contain the macro nutrients fat, carbohydrate and protein but should ideally cover all flavour profiles as well. Maybe this is why we sometimes want a bite of something sweet to just round out a meal that have been heavy on fat and protein?

In this Summer Salad, I feel I’ve got it covered with some sweetness from the carmelised onion, some saltiness from the feta which also contributes with an element of cold if the rest of the salad is served warm. You will get some nutty and chewy texture from the grain, some sharpness from the peppers and a freshness from the basil leaves.

I truly hope you will enjoy this Summer Salad as much as I do!

 

Summer Salad with Whole Spelt Grains & Slow Roasted Veg

Serves 2

150g whole spelt grains (dry weight)

75g feta cheese

250g peppers of various types & colour, chopped into large chunks

100g of cherry tomatoes

1 red onion, peeled & sliced

5 cloves of garlic

A handful of fresh basil leaves

Extra Virgin Olive Oil

Sea Salt & Black Pepper, to season

 

Heat oven to 150°C. Place the chucks of pepper, the cherry tomatoes, the sliced onion and the whole garlic cloves on to a baking tray. Season with some sea salt and black pepper and drizzle with some olive oil. Toss the veggies in the oil to make sure they are evenly coated. Then place the tray in the warm oven and slow roast for about 1h.

Stir the veggies once in awhile. What you want is a slight carmelisation of the onion and the peppers, but not burnt. The vegetables should be soft and fragrant. Once cooked set aside to cool down.

To cook the grains; Rinse the grains well first to remove any dust or impurities then drain well before adding to a saucepan. Cover the grains with plenty of water, bring to a lively boil and cook for about 45 min. The grains are ready when they are chewy but not hard. Drain and set aside.

This salad can be served warm or cold and both the spelt grain as well as the slow roasted veggies will keep for a few days in the fridge.

Assemble the salad by adding the slow roasted veggies to the cooked grains. Make sure you remove the skin from the roasted garlic cloves also. Add the crumbled feta and the basil leaves and then give the whole salad a gentle mix before serving.

Enjoy!

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And if you have spelt grains left over then try this salad 

Basic Oat Cookies

Basic Oat Cookies

As I am striving to simplify my life with less stuff, I also feel a draw to create recipes that reflects that. Amid the current hype of “50-fancy-ingredient-lattes”, what I want is something tasty and comforting made from just a few store cupboard ingredients.

Maybe it is my shift towards digging deeper into the social justice side of health, or it is a subconscious longing for my Swedish roots. Or maybe it is having a somewhat constrained food budget… I don’t know. What I do know is that there are some real delights to be had, by the skill of being able to turn just a few simple ingredients into something yummy, especially when the weather has you all down.

These cookies, or biscuits where something I made several times this past winter. It was like my body craved something energy dense in order to cope with the long cold wet days. But maybe it was just my tastebuds calling out for something with the combination of fat and sugar. Either way, these basic oat cookies hit the spot every time!

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oat cookies

The initial obsession with this particular ingredient combination started off when I spotted a flapjack recipe on Instagram. Over the course of my trial and errors developing this recipe, I learned that the ratios of sugar/oats/butter/honey will affect the texture and quality of your end product. More butter – Less oats will give you a crispier kind of cookie. Increasing the ratio of oats and you’ll end up with more of a flapjack, chewy kind of bar.

To be honest, what I was aiming for was something like the Swedish oat cookies called ‘Havreflarn’, which is a crispy candied type of cookie. The thing is, the recipe for Havreflarn uses wheat flour also and I wanted to try and recreate something without it. You know how it goes though… Baking, apparently, is an exact science so if you go changing any one component, you most likely will not end up with what was the intended outcome of the original recipe. Never the less though, it can be equally tasty and satisfying! Which which I am, self proclaiming about this recipe experiment that I am sharing with you here.

So let’s get to it! This is NOT a dairy free, sugar free kind of cookie. This is an all in treat made with a few things you can buy in your corner shop, or small country village shop to whip up in no time when you need something to go with that comforting cup of tea / coffee / hot chocolate. Those days when we need something to light up a dreary cold day (and when you live in Ireland those are part of every season…)

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Basic Oat Cookies

Makes about 12

75g butter ( I use salted)

45g dark muscovado sugar (but any type will do. I just like the flavour of muscovado sugar more)

50g porridge oats

25g oat flour (porridge oats milled in your blender)

1 tbsp milk of choice (dairy or non dairy is fine)

1 tbsp of runny honey (get the best quality you can find and afford)

1/4 tsp baking powder

 

This recipe is super handy because you can mix all the ingredient directly into the saucepan that you use to melt the butter. Less washing up that way!

Heat the oven to 185°C and line a baking sheet with parchment paper. 

In a medium sized saucepan, melt the butter. Once the butter has melted remove from the heat and add the rest of the ingredients and stir until you have an even mix of deliciously tasting butter, sugar, honey and oats. (Don’t eat it all this way though, I know it is tempting!)

Using two spoon, spoon a dollop of cookie mixture on to the lined baking sheet. If you want them a bit neater looking than mine then shape them up a bit. Leave some space between each dollop as you don’t want your cookies flowing into each other. 

Bake for about 7 min until golden and a little brown around the edges. Let the cookies cool on a rack before tucking in. They will firm up a little as they cool. 

Store in an airtight container. Will probably keep for a few days. (Mine never lasts long enough to go off.)

oat cookies

Fennel Roasted Carrot & Chickpea Salad with Orange & Mint

Fennel Roasted Carrot & Chickpea Salad with Orange & Mint

 

Don’t be fooled by the simplicity of this salad, it really packs a punch and is fairly substantial due to the chickpeas which provides plenty of fibre and some protein. It is fresh, warm and a perfect dish for going from colder weather to warmer days.

I know that the weather is something that is beyond ones control but it is still intriguing to me how much it can impact on ones mood. I don’t know if it actually has been an unusually long Winter and cold Spring, or if it just feels that way, because we keep telling ourselves it has been… I mean I almost had a breakdown the other week when the “heatwave” didn’t turn up on said day.

To be honest, I don’t mind anytime of the year when the sun shines, but there hasn’t been much of that around lately. Though I finally got around to order some seeds for this year’s GIY project (why am I always so late with it??) and the beds are almost ready for some planting, it feels late as we are now into May. That’s life I suppose, nothing you can force and it is a great way to practice mindfulness, learning to release control over things we can’t control and instead paying attention to our reactions.

So as we are on the cusp of entering into a season full of lighter, more raw food based meals (at least this is what I am craving when the weather warms up) I thought this salad which is a kind of hybrid with some cooked foods and some raw, would be a nice one to share. I have made it several times and it is so delicious!  Apart from the spices, you can probably buy these ingredients in your local corner shop. And even if you don’t have any green fingers at all, I bet you can keep some fresh mint alive. Seriously, it is impossible to kill!

easy healthy meals

Fennel Roasted Chickpea Salad with Orange & Mint

Serves 2 (double the quantities if you are feeding more people)

1 tin of chickpeas, rinsed & drained

4 small carrots, washed, peeled & chopped into rounds

1 orange, peeled & sliced lengthwise or into segments

1/2 tsp fennel seeds

1/2 tsp coriander seeds 

Some olive oil to roast in

A few fresh mint leaves, chopped

For the dressing:

1 tbsp fresh orange juice

1/2 inch fresh ginger, peeled & chopped

2 tbsp good quality oil of choice – olive oil or walnut or pistachio or flax or hempseed oil will all work.

Sea Salt & Black Pepper, to season

 

Pre heat oven to 180°C. On a baking tray add the chickpeas and the carrots. Give the coriander seeds and the fennel seeds a bit of a pelting in a pester and mortar before sprinkling across your tray with the chickpeas and carrots.

Drizzle over some olive oils and a seasoning of sea salt and black pepper then with your hands gently toss everything so that the oil and spices cover the carrots and chickpeas. 

Place the tray in the oven and roast for about 25 min until the chickpeas are a little bit dry and crispy.

To make the dressing; add all ingredient in your blender ( I use the small cup of my nutribullet) and blend for 20-30s. Taste and season to your own preferences.

Once the carrots and chickpeas are done, add them to two serving plates. Then add the fresh orange segments, pour over the dressing and scatter the chopped mint leaves.

Eat. Rejoice.

 

*** This salad will keep another day in the fridge, but best to keep the chickpeas / carrot mix parted from the dressing and the orange / mint until served ***

spring salad recipe

Lentil & Mushroom Casserole

Lentil & Mushroom Casserole

 

Finally… Can you smell it? Spring! I am so excited for warmer weather and brighter days. The fact the days are longer now, after the clock’s recent change has helped my mood a lot. The other weekend I got inspired and cleared out a space for some vegetable growing, and then the following day (in the pouring rain) I drove to town to buy some timber to make a raised bed.

This will be my fourth year of growing vegetables. I decided to build a simple 2 x 1 m frame, which should be easy to dismantle the day I leave here, yet should give me ample space to grow some root vegetables for this coming season. The property also has an old disused green house so I’m hoping I will be able to have some tomatoes and a few herbs like coriander and basil in there. Next up, getting some manure + ordering some seeds. All the exciting stuff. It truly is such a rewarding thing to grow your own veggies. It is definitely an adventure which has helped me fostering some patience as well as trust.

You can’t will the seeds out of the ground. It takes nurturing, patience and a tad skill. Such a good metaphor for life in general I think…

 

On a totally different note though, the recipe I am sharing this week is one of those comforting, budget friendly and very versatile ones. And it is one I’ve eaten on repeat over the past few months. These long cold AND wet months had me craving foods that were more stodgy, warm and nourishing. As well as that I have also had a desire to eat other high energy foods like oats (especially in combination with sugar and butter…). I am beginning to feel ready to have some lighter meals soon, with more greens and raw foods. Maybe you are too?

However I thought now would still be a good time to share this recipe, whilst we are still note truly there yet, and if you are like me, feeling the pinch of heating bills… then something that is budget friendly and that can be made any day of the week from mostly store cupboard ingredients is hopefully welcomed!

I’m not sure “casserole” is actually a good name for this dish as it is more like a vegetarian bolognese and even a little meaty in texture. It could even be a good one to try out for Meat Free Monday or to serve those avid meat eaters, whom you’d like to introduce to some more plant based dishes.

Then on the other hand, how and with what you serve it is, entirely up to you. I have so far had it with rice, pasta, a fried egg (like in the picture) and with roasted sweet potatoes. I would imagine it can pair with “normal” roasted potatoes, even mash, or as a side dish to baked fish. One basic dish. Many options!

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Lentil & Mushroom Casserole

Serves 4

1 tin chopped tomatoes

250g fresh mushrooms (I like chestnut mushrooms)

1 large yellow onion, peeled & chopped finely

5 cloves of garlic, peeled & chopped finely 

1 red or yellow pepper, washed & chopped finely

1 tbsp dried oregano

2 bay leaves (fresh or dried)

1 tsp dried thyme

2 tsp smoked paprika

Sea salt & Black pepper to season

Approx. 1 cup cooked lentils such as beluga or puy lentils

 

Start with cooking the lentils. Exact measurements aren’t really important here, so measure out 3/4 cup. Then rinse well before placing in a saucepan and adding enough water to cover the lentils by 1 inch. I usually add a bay leaf or two to this also. 

Bring the lentils to the boil and then reduce to a simmer. If you let them boil to hard they will just cook apart. Simmer for about 35-40 min until they squeeze soft between your fingers. Drain, rinse and set aside.

Heat a little olive oil in a saucepan. Add chopped onion and sauté until soft and translucent. Add the chopped pepper  and mushrooms and saute for another few minute or two until soft-ish. Add the chopped garlic and sauté for another minute.

Add the tin of chopped tomatoes, the cooked lentils and the spices. Give it all a really good stir and then bring to a lively simmer for 20 min until the sauce has thickened. Season to taste.

Let cool slightly and then serve with your choice of side (as suggested above) + some greens. Oh and some grated Parmesan is totally yum to add grated on top. If that’s your thing.

 

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Cumin Roasted Beetroot & Puy lentil Salad

Cumin Roasted Beetroot & Puy lentil Salad

 

Do you what is really challenging? Taking photos of red and dark coloured foods! I don’t know if it is just my camera that is struggling with the light / contrast or if there’s something else contributing, which I don’t know about… It just feels a little unfair as the pictures doesn’t truly do the dish justice.

This salad is kind of a classic pairing, beetroot and feta. I bet if you Goolgle it you’ll find hundreds of ideas for a salad like this. A very similar recipe to this one, was one of the first recipes that I added to my first website. But when I moved on to this website, I left it behind.

So here’s a new version!

Speaking of Googling recipes… Sometimes when I see a new ingredient that I would like to try make something with, this is exactly what I do. You usually get endless results which = endless ideas to try. Is this how you approach it too? Or are you more inclined to pull out a recipe book and decide that you are going to try a new recipe and then shop accordingly?

When I first decided to extend my recipe repertoire I went looking for cookbooks (back then I just had a few…), then I would pick a recipe that looked good, shop the ingredients and then get stuck in. At one stage I decided to learn one new one / week.

To be honest that is probably an enough amount to focus on, because it takes a bit of mental energy to learn a new recipe. It is so easy to try to do everything all at once, but that’s often what makes it so challenging to then make changes that stick.

Our lives are so full already, which is why it is so much easier to stick to what we already know.  I think this is why we can get stuck in food ruts too. It’s safe, easy and convenient. Like I said, our lives are already full and learning new things requires mental energy. And when my life is way off, I don’t usually cook at all… But that’s an entirely different story… They don’t call it convenience food for nothing, do they?

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Before I share this recipe with you, I want to invite you to think of some other beetroot combinations to test out.

One of my favourite books for getting creative when it comes to flavour pairings is The Flavour Thesaurus.  It is a small book, well worth adding to your cookbook collection / kitchen. This book as helped me get a lot braver and creative when it comes to testing out new flavours and food combinations. As if this book was not enough, I recently invested in this book called Kitchen CreativitySo far I have only flickered through it, but I think it will be prove a worthwhile purchase 🙂

So if you want to change this salad up, consider pairing beetroot with either fresh orange + some fried halloumi, or some crisp thinly sliced apples + some goat’s cheese / blue cheese with walnuts.

If you cook the beetroot (leave skin on so they bleed less) you will end up with a different texture. A lot softer. Or you can use it grated, raw like I did in this salad.

Now let’s get to today’s recipe!

 

Cumin Roasted Beetroot & Puy Lentil Salad

Serves 2

2 large beetroots (or 4 small ones), peeled & cut into small quarters

2 tsp cumin seeds, ground

100g dried puy lentils (beluga lentils are fine too), rinsed 

100g good quality feta cheese

2 tbsp pomegranate seeds

A handful of green salad leaves, washed & dried 

Olive oil, for roasting

 

Dressing:

4 tbsp good quality olive oil

2 tbsp fresh lemon juice

1 tsp clear honey

sea salt & black pepper to season

 

Heat oven to 180°C. Place your quartered beetroot on a baking tray. Drizzle with olive oil and then scatter the cumin seeds over. Season with sea salt and black pepper and then toss it all with your hands to that the beetroot are well coated in seasoning and oil.

Roast for about 35-40 min until soft. 

To cook the lentils, rinse them well to remove any dust as well as pick through to make sure there’s no stones in there. Then place them in a large saucepan filled with cold water. Bring to a gentle boil and cook for about 30-35 min until they are soft but still hold their shape. When they mush easily with a squeeze between your fingers, they are done. Drain, rinse and drain well.

You can serve this salad warm or cold. Since it is still cold here, at this time of the year I would personally prefer it warm. The warm lentils will make a nice contrast to the cold salty feta and the sweet and crunchy pomegranate seeds.

Mix the ingredients for the dressing together and season to taste. Add the dressing to the warm lentils. 

On a plate add some salad leaves, the warm lentil and some roasted beetroot. Then scatter some crumbled feta and some pomegranate seeds. Tuck in!

winter salad