All posts tagged: salad

Roast Squash and Feta Quinoa

As a kid, I despised butternut squash. I don’t know what it was about it, I just wouldn’t go near it. Over the years my taste buds have grown up (probably more than I have) and I’ve learned to love it. This is pretty good news when it comes to health benefits, the guys over at wholeliving.com say: “Low in fat, butternut squash delivers an ample dose of dietary fiber, making it an exceptionally heart-friendly choice. It provides significant amounts of potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems.”   1 butternut squash, diced 160g quinoa 150g feta 2 tbsp olive oil juice of 1 lemon 2 cloves garlic, chopped finely handful pumpkin seeds a few snips of chives Heat your oven to Gas Mark 7 (conversions here) and put the butternut squash in a roasting dish. Drizzle with one tablespoon of olive oil and sprinkle with a teaspoon of salt then shake the dish to coat all the pieces. Roast on the top …

Vegan Rainbow Marinade Salad

If you’re a regular, you’ll know I recently announced that I am venturing in to six weeks of veganism after watching Vegucated. It’s a challenge that I’m wholeheartedly embracing not only for my body (and the animals of course) but also my brain, nothing could kick me vigorously in to learning more about plant based foods than making them the only thing I can eat. So in all my recipes for the next six weeks I’ll be including new things I’ve learned about ingredients and their health benefits, alongside killer tips for doing vegan. Speaking of, I have some questions for devout veganists, scroll right to the bottom of this post to go all Hermione on me. Quinoa is my new favourite thing, I think I discovered it on Oh She Glows, the blog that introduced me to the very concept of food blogging. Kind of boring alone, but unbeatable with a glug of good olive oil, a generous amount of garlic and a squeeze of lemon juice. I liked it before, but its about …

Chicory Green Salad

There’s something about Spring that makes me want to pack as much green in to my dinner as possible, a fresh meal to compliment the fresh air. This is potentially borderline obsessive compulsive green but as the great Ron Swanson once said, “never half-ass two things, whole-ass one thing” I don’t want to say this is a whole-ass green salad because I feel like that doesn’t have quite the right ring to it, but I’m sure you get my drift. Chicory is a real good’un, it reduces inflammation in the body, supports digestion and speeds up your metabolism – its also full of antioxidants. You’ve also got some cucumber in there with a nice high water content, my loyal friend avocado, and a pear makes a curveball appearance. This one’s really good for you, if you’re going hardcore detox vibe you can skip the dressing, but I drizzled it with mustard vinaigrette just after taking the picture. Serves 1 1/2 pear, sliced with a peeler (any kind, I don’t even know what kind I used) 1/2 …