Three Leafy Green Pesto

My Three Leafy Green Pesto recipe is something that you can easily throw together yourself in less than ten minutes from start to finish! It is also bursting with nutrients, meaning you can use it as your delicious go-to dip on those days when you feel you need an extra burst of goodness! Personally, I love making it for dinner parties! Continue reading Three Leafy Green Pesto

White Bean Dip

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Today I want to share my recent White Bean Dip Recipe video! This dish takes less than ten minutes to create and is great for serving as a side during a dinner party, or also just as a snack for one!

Several of the ingredients in my White Bean Dip, such as the garlic and olive oil, are fantastic for providing your body with the energy that it needs, as well as being helpful for protecting the immune system. Additionally, the cannellini beans are an amazing source of fibre, making them great for weight loss and optimum digestion.

Turmeric is one of my star ingredients and is something that I try to include in my diet every single day. One of the best things about turmeric is that it is super anti-inflammatory, meaning it can keep levels of inflammation in the body at a positive level. It also helps to protect against the onset of certain health conditions, such as some types of cancer, Alzheimer’s disease, dementia and liver damage.

Ingredients:

400g cannellini beans
1 tbsp of apple cider vinegar
1/4 cup of olive oil
1 cloves of garlic, minced
1 tsp of turmeric
1 inch of fresh ginger, chopped
Pumpkin Seeds
Pistachios

Method:

Take the canned cannellini beans and drain the water before adding them to your food processor with a quarter cup of olive oil. You can then add in the tablespoon of apple cider vinegar, the teaspoon of turmeric, the minced garlic and the chopped ginger.

Blitz the contents of your food processor until your dip has the consistency of hummus. You can then scoop it out and place it into a bowl to serve. Top with pistachios and pumpkin seeds and you are good to go!

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Cheesy Polenta and Sweet Roasted Butter Beans with a Beetroot Sauce

This dish is a great choice for those who enjoy a cheesy aroma in their cooking without actually having to use any dairy products! It is quick to prepare and can be beautifully presented, which is great for when you have guests over. Apart from the polenta, you will more than likely have all of the ingredients in your kitchen already, meaning it is minimal effort to give it a try!

One of the great perks of following a plant-based diet is having such a fantastic range of foods available to experiment with. Polenta is one such food that you might not be too familiar with if you are new to this way of eating. This yellow delight is made from cornmeal and, although it originated in Italy, is enjoyed all around the world. It is relatively easy to cook and contains iron, calcium, zinc and magnesium, as well as a selection of vitamins. If you are trying to eradicate carb heavy foods, such as bread and pasta, from your diet then polenta can help to satiate your hunger and prevent cravings for these foods.

The following ingredients will make enough to serve four people:

2 cups / 320g quick polenta
1 veggie stock cube
2 Tbsp of nutritional yeast
400g of butter beans, rinsed and drained
3 tsp of sweet paprika
4 pre-cooked beets
2 Tbsp of olive oil + excess for drizzling
2 Tbsp of apple cider vinegar
250g of tenderstem broccoli

To get started you will first need to preheat your grill to a medium-high heat. You can then make the polenta according to the packet instructions – but be sure to mix in the veggie stock cube with the water that you use to do so. Once the polenta is cooked you must mix in the nutritional yeast and put it to one side. The next step is to spread the butter beans onto a baking tray and drizzle them with olive oil. You should also sprinkle two teaspoons of the sweet paprika on top.

Next, grill the butter beans in your pre-heated oven for five to seven minutes, or until they become brown and crunchy. While the butter beans are roasting, add the broccoli to a pot of water and boil for three minutes before you drain and rinse. The next step is to place the beetroot, two tablespoons of olive oil, apple cider vinegar and one teaspoon of sweet paprika into your food processor. Blend these ingredients until they become smooth. Finally, to assemble, place a good sized scoop of polenta onto each of your four plates and top with the beetroot sauce, butter beans and broccoli before you serve!

For more information about optimum nutrition, and to gain access to a selection of other healthy recipes, head over to The Flexi Foodie Academy!

Shaved Brussels Sprout Salad

This salad looks fantastic as a side dish to a main meal at a dinner party but can also make an indulgent meal for one! Not only does it look amazing but it will also do great things for your body due to the wealth of goodness found within! Brussels sprouts are cruciferous vegetables that contain a unique range of antioxidants. They are super low in calories at just 28 calories for half a cooked cup! Brussels sprouts are also full of fibre which makes them perfect for digestive health as well as preventing constipation and keeping your colon healthy.

The addition of raisins to this salad not only helps to make it look more interesting but also gives the flavour a nice twist. Raisins are known to improve eye health and the health of your bones so double bonus!

To make a huge portion of this for yourself, you will need the following ingredients:

For the salad:

450g of uncooked Brussels sprouts
2 large handfuls of rocket
A large handful of parsley
100g of toasted pine nuts
A large handful of raisins
A large handful of dried cranberries
1 avocado, sliced or cut into cubes

For the dressing:

Juice of 1 lemon
1 Tbsp. of apple cider vinegar
1 Tbsp. of honey
1 Tbsp. of olive oil

Using a hand grater or mandoline, grate the Brussels sprouts and then add the shaved Brussels sprouts to a large salad bowl. You can then add the rocket, parsley, toasted pine nuts, raisins and cranberries into the bowl too. And, of course, the avocado. Next, in a small bowl, whisk the dressing ingredients together and pour them over the salad. 

This is wonderful and delicious salad where you and your guests will be surprised that Brussels sprouts make such a wonderful meal!  I also find that it is perfect for American Thanksgiving too!

For more healthy recipes like this one plus some great nutrition advice, head over to The Flexi Foodie Academy!