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Recipe: Beetroot and quinoa bowls with chèvre and eggs
These beetroot and quinoa bowls with chèvre and eggs are delicious, nourishing and very filling. They are great for brunch but can be eaten any time of the day. This recipe is gluten-free, low in energy and high in protein and fibre. It is naturally low in glycaemic index, so can be enjoyed by individuals with blood sugar regulation issues, such as those with insulin resistance or diabetes. You can substitute the chèvre for your favourite dairy or plant-based cheese. Likewise, you can omit the eggs if you are a vegan, but make sure you add a good source of protein instead (e.g. lentils or chickpeas).
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Recipe: Quinoa, lentil & beetroot vegan bowls
These quinoa, lentil & beetroot vegan bowls are a tasty meal packed with plant-based protein, iron and fibre. The dressing contains lemon to provide vitamin C, which your body needs to absorb the non-haem iron. You will also get some healthy unsaturated fats from the olive oil and seeds, and calcium mainly from the tahini. These bowls taste great warm but can also be eating straight out of the fridge if you have leftovers. If you’re a vegetarian or omnivore, feel free to add or substitute part of the protein with other foods such as boiled eggs, cheese, tuna, smoked salmon or poached chicken. One final note: I have specified…
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Recipe: Two dips with CO YO
As promised, here’s a recipe featuring the wonderful coconut yoghurt CO YO. Serve with cucumber slices, on top of salad greens, or however you prefer.
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Recipe: Beetroot hummus soup
This soup was inspired by this wonderful beet hummus. While thinking about what to make for dinner one night I remembered I had extra roasted beetroot and lemons in my fridge, and that recipe automatically came to mind.
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Recipe: Dairy-free borsch
I’m a winter person. No matter how cold my hands and feet are, no matter how much I resemble a South Park character, I love cold weather. Sunny, dry, cold days are my favourite. I get to enjoy some vitamin D during the day and come home for a hearty bowl of hot soup at night. Our Russian friend Andrey prepared an amazing borsch a long while ago. I asked him for instructions and tweaked his recipe a bit. It turned out delicious and if you don’t believe me, ask Alvaro.
