Tuesday, 11 December 2012


Day 6 of 7 of our Get Healthier Campaign

Dinner. Thank goodness for root vegetables

Winter is the perfect time to take advantage of the wide variety of root vegetables available. Not only are they in season now but they make great warming foods perfect for this time of year. Think hearty veg stews, casseroles and heaps of roasted vegetables.

We kept it simple tonight and made some stuffed sweet potatoes with roasted parsnip chips.

Parsnip Chips   
 


 Ingredients:
  • 6-7 parsnips washed and cut into long strips
  • 2 tablespoons pomegranate seeds
  • 1 tablespoon sunflower seeds 
  • Extra Virgin Olive Oil
  • Handful spinach leaves
  • Pinch of sea salt (or ideally Himalayan rock salt)
 
 Directions:
  1. Place parsnips on baking tray and sprinkle with oregano and a little bit of sea salt.
  2. Bake in oven at 180 C for 30 minutes, depending on how small you cut the parsnips.
  3. When they come out the oven, add pomegranate,  sunflower seeds, spinach and  courgette slices.
  4. Drizle with extra virgin olive oil and serve.
 Stuffed Potatoes


Ingredients:
  • 2 Sweet potatoes 
  • 2 cloves chopped garlic  
  • 1 large onion chopped
  • 1 teaspoon coconut oil
  • 2 large carrots chopped
  • 1 large courgette chopped
  • Half a cup of red cabbage 
  • Half a cup of vegetable stock (or chicken stock)
  • Half a cup of peas (ideally fresh & organic)
  • 10 freshly chopped tomatoes
  • 1 teaspoon Cayenne pepper
  • 1 teaspoon Cumin
  • 2 Handfuls of fresh spinach (ideally organic)
  • 1 handful of kale (ideally organic)
  • 1 freshly squeezed lemon
  • Extra virgin cold pressed olive oil (ideally organic)
Optional:
  • Add Chicken
  • Add an extra 2 potatoes and have leftovers to take to work for lunch the next day.
 Directions: 
  1. Wash and prick the potatoes and bake in the oven at 180 C until soft in the middle.
  2. Place the onions and garlic in a little coconut oil and lightly sauté.
  3. Add the chopped carrots and stir fry for 2 minutes to soften slightly. 
  4. Add the courgette, red cabbage tomatoes and peas and cook for a further 2 minutes.
  5. Add the vegetable or chicken stock and the Cayenne pepper and cumin.
  6. Stirring occasionally leave on low temperature for 10 minutes.
  7. When the potatoes are done, remove and cut open. Add the vegetable stuffing. 
  8. Add  the kale to the top and Squeeze some fresh lemon juice and olive oil liberally over the potatoes.
  9. Serve on a bed of fresh spinach.
We would love to hear your feedback so let us know if you try this what you think in the comments below.
https://mail.google.com/mail/u/0/images/cleardot.gif



No comments:

Post a comment