This super-easy salad comes together in no time. The pan seared prawns are combined with Romaine lettuce, fresh herbs and gooseberries, and then tossed with a light vinaigrette dressing that can be served as either appetizer or entrée.
- Place Romaine lettuce, cilantro leaves and gooseberries in a serving plater.
- In a small bowl, whisk together the olive oil, lemon juice, maple syrup, minced garlic, salt and pepper.
- Season the prawns with the salt and pepper. Heat the olive oil in a large nonstick skillet set over medium-high heat. Add the prawns and cook until they are just cooked through, 2-3 minutes.
- Spoon the prawns over the salad. Drizzle with the dressing.
Fresh, sweet, juicy peach, maca powder and chia seeds combine to create this ultimate refreshing treat. They are vegan, dairy-free, sugar-free, gluten-free and super easy and fun to make. Maca powder can increase your energy, boost libido, and combat fatigue. Chia seeds, rich in omega-3 fatty acids, protein and fiber, are among the healthiest foods on the planet. Peaches can be replaced with nectarines or summer berries.
- Scored the peaches with an X at the pointy tip of each peach. Place in boiling water for 30 seconds, then use a slotted spoon to transfer to a bowl of iced water. Pull the skin away and cut into chunks.
- Place peach pieces, lemon juice, liquid stevia, and maca powder into a blender and process until smooth. Stir in chia seeds.
- Divide the mixture into popsicle moulds and place a wooden stick into each. Freeze until frozen, at least 6 hours.
This roasted cauliflower salad with adzuki beans in ginger vinaigrette is healthy and filling. It would make an especially great side for roasted chicken or grilled fish or simply just as it is. It is vegan, loaded with nutrients and low in calories as well.
- Put beans in a large bowl, cover with water and set aside to let soak for 8 hours or overnight.
- Put olive oil, grated ginger, chopped garlic, lime juice, pepper flakes, salt and pepper into a bowl and whisk to make a dressing.
- Drain beans and put in a large pot with 8 cups water. Bring to a boil, then reduce heat and simmer until tender, 45 to 60 minutes. Drain and toss with the dressing. Set aside to let cool completely.
- Put a griddle pan on a high heat. Cut the cauliflower vertically into 1cm-wide slabs. Rub the slices in oil and season. Grill in batches for eight to 10 minutes, turning halfway, until lightly toasted and tender in the middle. Transfer to a warm place and repeat with the remaining cauliflower.
- Lay the cauliflowers on plates, spoon over the adzuki beans and scatter on the parsley.
This fruity yoghurt cake is easy and fast to mix, tender and delicious. The yoghurt, in-season berries and stone fruits make this cake moist and flavourful. Some of the sugar is replaced with stevia and applesauce. You can use any other seasonal fruit instead of blueberry and nectarine, and replace yoghurt with sour cream if you prefer.
Blueberry, Nectarine Spelt Cake with Yoghurt and Almondadapted from taste
- Preheat oven to 180C/350F. Lightly grease a 26cm springform pan and line the base with baking paper. Whisk together the almond meal, wholegrain spelt flour, and baking powder.
- Beat the softened coconut oil, stevia, and coconut sugar together in a large bowl until combined. Add in applesauce, and the eggs, 1 at a time, beating well after each addition until combined.
- Stir in half the flour mixture and yoghurt until just combined. Stir in the remaining flour until combined.
- Spoon the batter into the prepared pan and smooth the surface. Scatter the blueberries and nectarine wedges evenly over the top. Bake in preheated oven for 40 minutes or until a skewer inserted into the centre comes out clean.
- Remove from oven and set aside in the pan for 10 minutes to cool slightly. Carefully turn out onto a wire rack to cool to room temperature. Dust with icing sugar and cut into slices to serve.
Based on a recipe from Curtis Stone found on Taste, this salad is delicious warm or cold, and the fresh cherry vinaigrette is also good on beets or any tossed salads. The green beans and vinaigrette can be prepared 1 day ahead.
- In a large heavy pot of boiling salted water, cook the green beans for about 5 minutes, or until just tender. Drain and cool to room temperature.
- In a food processor, pulse the cherries, lemon juice, and vinegar until the cherries are finely chopped. Transfer to a medium bowl and stir in the parsley, shallots, and oil. Set aside.
- In a heavy medium saucepan over medium-high heat, cook the butter, stirring often, for about 5 minutes, or until golden brown. Stir the hot browned butter into the cherry mixture. Season the vinaigrette to taste with salt and pepper.
- In a large bowl, toss the green beans with half of the warm vinaigrette to coat. Season to taste with salt and pepper. Sprinkle with the almonds and serve immediately.