Chilli, Lime, Sweet Potato and Rice Bowl

This rice bowl is another one of my super simple to make recipes that doesn’t take much time at all to create! It’s essentially a selection of some of my favourite foods combined to make a delicious lunch or dinner option.

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If you know me then you will know that I LOVE all things hot and spicy – but that doesn’t mean that you have to spice yours up if you don’t want to!

The following recipe makes enough to serve two to three people – depending on how big you want your bowl to be.

Ingredients:

  • 125g of cooked brown rice
  • 400g of cooked black beans, drained and rinsed
  • A handful of coriander
  • 1 garlic clove, chopped
  • 1 red chilli, deseeded and chopped
  • 2 inches of fresh ginger, chopped
  • 3 small sweet potatoes, chopped into small chunks
  • A handful of cashew nuts
  • 2 small handfuls of pumpkin seeds
  • Extra-virgin olive oil
  • Tamari soy sauce
  • 1 lime, sliced in half
  • Maple agave (or your favourite natural sweetener)

Method:

Start by preheating your oven to 200C or 400F. Next, place your sweet potato chunks on an oven tray and drizzle a generous amount of olive oil over them. Roast the potatoes in the oven for 20 minutes.

Place the cashew nuts and pumpkin seeds in a separate oven dish and roast with the potatoes for the final seven minutes of the 20 minutes.

While the sweet potato and the nuts and seeds are roasting you can turn your attention to making your salad dressing. For this you will need to place the ginger, the red chilli, and the garlic in a bowl. You can then take the lime halves and squeeze as much juice as you can into the bowl. Add four tablespoons of olive oil to the mix with two tablespoons of the tamari soy sauce and two tablespoons of the maple agave – or your favourite natural sweetener! Whisk the contents of the bowl together.

Next, take a large handful of the rice and place into each bowl, alongside a large handful of the sweet potato and the black beans and the nuts and seeds. You can then pour the salad dressing over the top of each bowl and sprinkle with coriander.

Want to learn more about how eating more plant-based foods can enhance your health? Click here now to check out my starter guide!

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

Super Simple Polenta Chips

So, I know that sweet potato chips are the new chip craze but today I want to show you just how simple and how delicious  polenta chips can be!

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Continue reading Super Simple Polenta Chips

White Bean Dip

If you haven’t discovered my YouTube channel yet then don’t worry! I am going to be bringing the videos from my channel straight to you here on my blog!

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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Aubergine Dip

This dip is absolutely amazing both hot and cold, and is bursting with both flavour and nutrition! Aubergines are packed full of vitamins, minerals and dietary fibre. They are particularly prized for their ability to help lower cholesterol and assist those who are trying to lose weight.

Sweet red peppers are an excellent source of carotenoids, which are thought to help to prevent the onset of several diseases. Carotenoids are particularly beneficial for preserving the health of the eyes, as well as the appearance of the skin.

To make this dip you will need the following ingredients:

1 aubergine
2 sweet red peppers
1 clementine, peeled
1 tsp of miso paste
Pitta bread
Olive oil
Sea salt

The first thing that you will need to do is take your aubergine and chop it into small chunks. You can then slice the sweet red peppers in half. Place the aubergine chunks and the sweet red pepper halves onto a baking tray and drizzle with a generous amount of olive oil. Add a sprinkling of sea salt on top of the olive oil and then you can place the tray into your oven at 180C.

Leave the aubergines and the sweet red pepper in the oven to roast for approximately 30 minutes. After this time you can remove the baking tray from the heat and place all of the aubergine into your food processor with half of the sweet red pepper. You should also add the clementine into the food processor with half a teaspoon of sea salt and the miso paste. Before you turn the food processor on to blitz your dip, add in four tablespoons of olive oil and then you’re good to go!

Once you have blitzed your dip you will notice that it is still hot once it is ready! This means you either have the choice to serve as a hot dip, or leave to cool down and enjoy it later. All that is left to do is break up the remaining sweet red pepper and add it to the top of your dip as a garnish.

Enjoy this dip with hot or cold pitta bread, or as a creative side-dish to a main meal!

If you want to see this recipe in action then you can head to my YouTube channel and watch me creating it!

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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!

Dill and Radish Hummous

Making hummous at home is so simple to do and is generally always going to be healthier than the shop bought versions! You have an endless choice of ingredients to include in your hummous recipes and this one is one of my faves!

Radish might not be one of the first things that come to mind when you are choosing how to flavour your hummous but they are great for both taste and nutrition. These veggies have a natural spicy kick to them which is great for soothing sore throats and decreasing the presence of mucus in the body. This also makes them useful in clearing the sinuses and combatting colds. Radishes are also known to be useful in aiding digestion as well as tackling toxins in the body. Add to that they contain a combination of phytonutrients, vitamins, minerals and fiber and you have a food that is great for the whole body!

Dill is a herb that is also incredibly healthy! It is believed to be useful in aiding digestion, relieving insomnia and helping to prevent certain cancers and respiratory disorders. It is also useful for boosting the immune system as well as helping to alleviate inflammation in the body.

To make a batch of my hummous for yourself, you will need the following ingredients:

1 x 400g tin of chickpeas, drained and rinsed
2 Tbsp. of tahini
2 Tbsp. of olive oil
5 radishes
A large handful of dill, stems removed
Juice of 1 lemon
Salt and pepper to taste
A litte more dill to garnish

All you have to do is put all of the ingredients into your food processor or blender and whizz until smooth and creamy! You can then transfer to a container and serve immediately or store in an airtight container in the fridge for up to a week.

This hummous is especially perfect for enjoying with carrot sticks or with your favourite bread!

Roasted Tomato and Sweet Potato Dip

Summer is just around the corner and that means picnics, barbeques and all manner of outdoor parties! The problem with going to so many of these events is that the food on offer can often be quite calorific! So, to avoid your waist-band increasing over the next few months, it’s a great idea to whip up your own dishes and dips to take with you. This doesn’t have to be a time consuming task and you can easily create a small selection of things to bring with you in under an hour. My Roasted Tomato and Sweet Potato Dip is just the thing for those summer days spent outside and goes well with practically everything!

Tomatoe and sweet potato in the same dish is a powerful fruit-veg combination. They are both full of antioxidants as well as their own range of vitamins, minerals and nutrients. A fun fact about tomatoes is that certain aspects of their nutritional value actually improves as they are cooked! When tomatoes are heated in the cooking process, the amount of lycopene, which is a chemical compound contained within, is increased. This beneficial compound is known to be effective in protecting the body against cancer and is also just useful for all round health!

So to get your summer off to a healthy start, gather the following ingredients:

8 vine tomatoes
2 medium sweet potatoes
2 spring onions, chopped
A large handful of coriander
2 Tbsp. of olive oil
1 Tbsp. of honey
Salt and pepper

roasted tomato and sweet potato dip2So to get started, pre-heat your oven to 180C and roast the tomatoes until the skins start to peel away (which should be after about 15-20 minutes). You should then remove the skins and allow the tomatoes to cool. In the same oven (even at the same time!), peel and bake your two sweet potatoes. I advise creating a few holes in the potatoes with a fork before you place them in the oven. The sweet potatoes will take a bit longer to cook than the tomatoes and you should give them about 25-30 minutes. After this time they should be adequately soft. Once they are ready, remove and allow to cool.

Once the tomatoes are cooled, peel away the skin and discard. Then you can place the tomatoes, chopped spring onions, coriander, olive oil, honey and salt and pepper into a food processor. Once the sweet potatoes are cooled, cut into chunks and add to the mix. Whizz until mixed well – close to the consistency of a puree. And voila, you have a gorgeous, easy dip to serve to your family or guests! Cut some chunky rye, spelt, wholewheat bread and top with the dip. Delicious!

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Sweet Corn, Spinach and Mint Pesto

Pesto is a great side dish to add to so many different meals. It brings a burst of flavour and when made with colourful ingredients it is also an aesthetically pleasing addition to the dinner table. The combination of sweet corn, spinach and mint is not only great for your health, as these three ingredients are full of nutrients, but also creates an amazing taste! Research has suggested that a certain acid found in sweet corn can prevent certain cancers as well reduce inflammation in the body. The high antioxidant count in spinach makes it the perfect choice for improving all-round health, plus it only contains 27 per calories per cup! Finally, mint is an absolute winner when it comes to aiding essential functions in the body. It is good for digestion as well as the health of your blood and bones!

Sweet corn, spinach and mint pesto3To make a bowl of this pesto at home, collect the following ingredients:

500g cooked corn, but put aside 100g
50g pine nuts
1 large handful spinach
1 small handful mint
Squeeze of one lemon
120ml olive oil
Salt and pepper

Put all ingredients into a food processor except for the 100g of corn and whizz away. Garnish with the rest of the corn and a few more mint leaves and it’s ready to serve!

Sweet corn, spinach and mint pesto2

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