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quinoa salad with asparagus and tomato recipe luk beautifood clean food

Quinoa Salad Recipe with Asparagus + Tomato

 With a beautiful light, nutty taste, this quinoa, asparagus and tomato salad is the perfect Spring salad for any occasion. 

Not only will this quinoa salad help to reduce bloating or sluggishness, it will also ease you into  the spring mindset, keeping you feeling positive as the sun begins to shine.  This simple salad helps to protect your skin from the suns UV rays while also working to reduce breakouts. What more could you need as spring begins to unfold?!

BEAUTY BOOST

Asparagus allows your body to rid toxins from your cells while reducing that sluggish bloated feeling.  Aside from leaving your body feeling light, asparagine also works to reduce stress and anxiety for a positive, relaxed mind.

Tomatoes are full of lycopene which is a powerful antioxidant, which protect our skin from the suns UV rays to slow premature ageing while helping to keep skin toned and firm.  Its high fat solubility makes it especially effective in our skin as our skin cells are full of gorgeous fats to keep them plump while Vitamin A adds shine to your hair.

Quinoa is a warrior for bad skin! Its combination of zinc and fibre work to decrease inflammation and reduce oil production both of which create the perfect environment for breakouts.  Iron also enhances your skin by helping to provide oxygen for regeneration and repair.  Quinoa will help your skin to feel radiant and naturally gorgeous!

QUINOA SALAD RECIPE

30 minutes wo to go. Serves 4

YOU’LL NEED

1 cup quinoa, rinsed

2 cups cherry tomatoes, halved

2 cloves garlic, crushed

1 tablespoon oregano

1/4 cup olive oil

1 bunch asparagus, ends removed

1 cup chopped red cabbage

¼ cup fresh basil leaves

½ cup goats cheese, crumbled

1 tablespoon red wine vinegar

water

HOW TO

1. Preheat oven to 200 degrees. In a bowl, mix tomatoes with garlic, oregano and olive oil. Roast tomatoes on a lined baking tray for 20 minutes, or until light brown.

2. Meanwhile cook quinoa in a rice cooker (see below) or  add quinoa and 3 cups of water to a medium saucepan, bringing to the boil. Cover and reduce to a simmer for about 10 minutes or until cooked.

3. Blanch asparagus in boiling water for about 30 seconds.  Transfer asparagus to a bowl of cold water or run under a cool tap for a further 30 seconds. Drain and roughly chop asparagus stems.

4. Drain quinoa and return to the saucepan, allowing it to sit covered for 10 minutes.

5. Fluff quinoa with a fork and place in a large bowl. Add asparagus and tomatoes and stir in vinegar.  Top with goats cheese basil and serve.

TIPS AND TRICKS
  • Left overs can be stored in an air tight container in the fridge and re-heated for tomorrow’s lunch.
  • You can mix up this quinoa salad by adding some snow peas or using a dash of tamari instead of vinegar.
  • I use a rice cooker to cook my quinoa as I can pop it on and walk away and on return it is perfect…even if it has been sitting there for 30+ mins. Use a ratio of 1 part quinoa to 1.5 of water.

quinoa salad with asparagus and tomato recipe luk beautifood clean food

 

The Green Goddess Dip | tighten, brighten and moisturise your skin

[RECIPE] Serves 4-8 |  10 mins go-to-wo

I created this dip with my good friend & chef extraordinaire Jo for the Balmoral Boatshed Beauty Food Bar evenings. I had a desire to show the beauty in food by using several coloured dips on a plate to demonstrate how each colour has different ‘active nutrients’ and how each of these can benefit the skin in different ways. There are lots of versions of “green goddess’ dip, some use cream cheese instead of avocado some don’t use herbs….but I created this one using my favourite ingredients that are always on hand. Because I have a kitchen garden I selected 5 different herbs. Don’t go to the expense of doing that if you don’t grow your own. Just select a herb or 2 who’s flavour your like or ones that go with what you are cooking.

BEAUTY BOOST
Avocado is fantastic for your skin! Luscious lipids & Vitamin E moisturise the skin by replenishing the skin’s natural moisture barrier to keep it soft and hydrated, vitamin C firms the skin by boosting collagen production and antioxidants smooth the skin by fighting free radicals that cause inflammation, dryness and tissue deterioration. Whether you choose spinach or watercress (or both!), the vitamin A content of these green leaves along with herbs is very high and promotes healthy skin by allowing for proper moisture retention. This helps to fight psoriasis, acne and dry skin. The zinc content of pumpkin seeds also aids in the fight against inflammation while the iron helps to brighten up those cheeks!

YOU’LL NEED
1 avocado

lemon – tablespoon or 3 of its juice

5 ‘half bunches’ of herbs (eg parsley, coriander, chives, basil, mint, dill – whatever you prefer!)

1/3 bunch green leaves (eg. watercress or spinach)

pumpkin seeds (couple tablespoons optional)

a good glug of avocado oil, grape seed oil or olive oil

1 sml clove garlic

salt & pepper to taste

TO MAKE

  1. Add the ‘well picked’ greens and garlic to food processor or blender and whiz until fine. Add pumpkin seeds (if desired) at this stage too.
  2. Use some oil to help the mix combine.
  3. Add the avocado and blend until a creamy consistency.
  4. Add lemon juice, salt and pepper to taste. (use lots to get intensity and balance of flavour)
  5. Adjust consistency with oil.

TIP & TRICKS
Experiment with the flavour of your dip mixing the type and ratio of greens !

TO SERVE

As a dip, sandwich filler or canape base. 
If serving as a dip,  surrounded with fresh and crisp veggies and crackers.

Green goddess dip - who can resist?

Green goddess dip – who can resist?

colour me beautiful dips

colour me beautiful dips

be delicious.... inside and out

Basil-Pesto

Glowing Green Pesto

Fresh pesto with wholemeal pasta (there are lots of organic & /or spelt varieties around now) is a delicious and nutritious weekday dinner that won’t take you long to make and you can make many different variations of it. Add a quick salad of shaved fennel, lemon zest + squeeze of juice & olive oil drizzle and dinner is on the table in 15  minutes.  Read more

Italian Salsa Verde

SALSA VERDE | gorgeous green sauce

Monday is shopping day for me and that means fresh fish to kick off the week feeling healthy.

Why not try this oh-so-simple herb salsa? Salsa verde means green sauce in Italian and it is a great accompaniment with grilled or pan fried chicken, fish and steak. Drizzle the salsa verde over your protein and taste the deliciously simple things in life.

Finely chop 1 bunch of basil, 1 bunch of flat leaf parsley and a handful of mint leaves. Add to the herbs 1 clove of finely chopped garlic and a handful of chopped capers. Pour in a good amount of extra virgin olive oil until the herbs are covered in oil and the mixture has turned into a loose paste. Add a dash of dijon mustard, a splash of white wine vinegar and a squeeze of lemon juice at the end and stir through. Season with S&P and serve with your favourite grilled meat. Enjoy!

And because you have made so much….pop into a jam jar and share with your neighbour or a friend. It will make them smile. 🙂

 

Image: Pinterest via Eclectic Recipes