Immune Boosting Turmeric Quinoa

This recipe is great as it tastes delicious, is beautiful and yellow in colour and is amazing during winter to boost the immune system. Adding the black pepper and coconut oil will help with the absorption of the turmeric and all its amazing anti-inflammatory properties.

Ingredients: 

1 brown onion

1 clove garlic

2 teaspoons ginger

1 tablespoon turmeric

1 tablespoon coconut oil

2 large carrots

1 cup quinoa

1 ¾ cup vegetable or chicken stock (or water)

Salt and pepper to taste

Turmeric Quinoa

Method:

Finely slice or grate onion, garlic, ginger and carrots. Fry in a saucepan with the coconut oil until soft. Add the quinoa, turmeric and stock/water. Allow liquid to come to boil and then reduce heat to simmer fro about 20 minutes or until all the liquid has been absorbed. Add salt and pepper to taste.

Enjoy as an accompaniment to meat/fish/chicken/tofu and vegetables.

No Noodle Pad Thai

This recipe was taken from a book called ‘Green Kitchen Travels’ by David Frenkiel and Luise Vindahl with a few slight modifications. It is such a fresh dish bursting with flavour and is perfect for a hot summers night. I also love that it is very allergy friendly (except for peanut allergies but I will give you an alternative to peanuts) and so healthy.

Ingredients:

2 zucchinis

4 carrots peeled

250g mung bean sprouts

4 spring onions finely sliced

350g organic, GMO-free firm tofu cut into quarters (grilled chicken can be substituted for tofu if you want soy free)

1 large handful coriander chopped

2 tbsp. black sesame seeds

4 slices lime to serve

Peanut sauce

125g peanut butter (tahini paste can be used if you want to go peanut free)

4 tbsp. lime juice

2 tbsp. honey

2 tbsp. organic tamari or soy sauce

¼ red chilli chopped fine

2 tsp grated ginger

1 tbsp. sesame oil

Approx. 3 tbsp. water to thin

Use a peeler or spiralizer to create noodle from zucchini and carrots. In a large bowl add zucchini and carrot noodles to mung bean sprouts and onions. Add tofu, coriander and sesame seeds. Stir all ingredients together.

In a separate bowl stir all sauce ingredients together. Add extra water if you need to thin more. Pour the sauce over the vegetables and mix thoroughly so the sauce covers all the vegetables.

Place in individual bowls, garnish with sesame seeds, coriander and a wedge of lime and enjoy!

No noddle pad Thai