Tag Archives: vegetarian

Silverbeet, daikon and sweet potato bake

A flavoursome and nutritious dish that can be a meal on its own or a side dish. A gluten and dairy free vegetarian option using seasonal vegetables to support your wellbeing. This recipe uses healthy silverbeet, daikon which is a member of the radish family and the very delicious sweet potato. The dish is baked in the oven where the sweet potato becomes crunchy and sweet with the softness of the other ingredients underneath and everything held together by the egg and stock mixture.

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Served here with schnitzel and salad.

Ingredients:

1 bunch of fresh silverbeet sliced

1 large daikon grated

2 medium sweet potato diced

1 onion diced

6 eggs beaten

1 cup of home made stock

Pink Rock Salt and Black Pepper

Olive oil

Method:

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Place the sliced silverbeet and onion into a greased baking dish

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Grate the daikon and pile on top of the greens

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Add the diced sweet potato on top of the other ingredients. I left the skin on the sweet potato for extra texture.

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Mix together the eggs, stock and seasoning. Pour over the vegetables.

Drizzle some olive oil over the top of the sweet potato and bake in a 180 degree celcius oven until cooked through and the sweet potato is golden and crunchy. Eat while hot and store the left overs in the fridge for several days and heat in the oven as required.

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Served here with salad and spicy lamb back strap

I hope you enjoy this recipe. It is really delicious and versatile. Have you had a listen to my Wellness Podcast? Tune in at http://www.thewellnessbuzzpodcast.com

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Sweet Potato Rosti

A Sweet and delicious meal option that can be served hot or cold. Make them the feature of the meal, a side dish or a snack. Easy to make and a meat free, tasty and versatile Rosti that is gluten, dairy and sugar free.

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Served here with a pan fried egg and a colourful salad.

Ingredients:

Two medium sized orange sweet potato coursely grated

6 free range or organic eggs (700g)

Pink rock salt/Celtic Sea sat and Ground Black pepper to taste

One small onion (any variety or spring onions)-diced

A handful of fresh flat leaf parsley (add other herbs if you have them)-chopped

1 generous tablespoon Coconut Flour

Method:

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Mix all ingredients in a bowl

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Place spoonfuls into a medium heated pan using a healthy oil (olive oil or coconut oil) and gently fry.

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Gently turn over and fry the second side.

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The Rosti hold together well and can be picked up without falling apart.

2015-08-10 19.27.24I have a new podcast and would love you to listen and leave a review on iTunes. Just search The Wellness Buzz Podcast. I hope you enjoy it!

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Crunchy Coleslaw

A healthy coleslaw is so versatile and can be used as a side dish or the centre piece of your meal. You can make it your own by adding in your favourite ingredients as l did here with this carrot based version. The possibilities are endless!

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Crunchy, colourful and delicious.

A food processor is handy to have but a grater and a good knife would also be good. You can vary the volume of the ingredients and the actual vegetables you use depending on your tastes and what you have in the fridge.

Ingredients:

4 medium sized carrots well washed or peeled

Two celery stalks with the tops chopped off. Well washed.

Celeriac. They are all different sizes but cut enough pieces off to make a cup when grated.

2 Spring onion green tops

1 cup chopped nuts. I used raw activated walnuts but use your favourite.

1/2 cup raw activated pumpkin seeds. Sunflower seeds would also be nice.

Method:

Use the grater disc on the food processor to grate the carrot and celeriac. Empty the contents into a large bowl. Swap over to the slicing disc and finely slice the celery and spring onion. Place these in the bowl as well. Add the nuts chopped to your liking and then the pumpkin seeds. Give a good mix.

Dressing:

You can use your favourite dressing but this one was very delicious. In a glass mix roughly three tablespoons of extra virgin olive oil, a splash of apple cider vinegar and a generous pinch each of pink rock salt, black pepper and cumin. Pour it over the salad and mix well. Have a taste test and add more seasoning to suit. The cumin is especially nice and a drizzle of lemon or lime would add some zing.

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With grass fed beef ribs.

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As a base topped with sardines and avocado.

This is a really crunchy, fresh, tasty and nutritious salad and one that you can make your own. Have some fun with this recipe and add a splash of red capsicum, herbs or cucumber. It will keep well in the fridge for a day or two and is excellent as a work or school lunch option with the addition of a boiled egg or some meat.

If you have enjoyed this post please share it with a friend. You can follow me Daily on Instagram at holistic_paleo or on Facebook at Holistic Wellness For Life or Primal Living Melbourne.

Egg salad with walnuts and seeds

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Delicious, crunchy, healthy and full of flavour.

Eggs are a great protein source and l experimented with some of the ingredients here to make a really healthy and crunchy salad. I served this salad with my Zingy tomato salad and roasted sweet potato and the flavours blended together beautifully. Some of you might ask where the meat is in this meal and certainly l could have served some grilled fish or chicken on the side or had a nice piece of Salmon with it. Sometimes it is just nice to have a non-meat meal and there were good sources of protein in this meal including the eggs, walnuts and chia seeds. Those of you who follow this blog will know that l have had my gall bladder removed and as a result l don’t eat red meat as l find it hard to digest and find that a light non-meat orientated meal can be a good way to finish the day.

Ingredients:

8 hard boiled free range eggs

2 small finely diced carrots

1 cup of activated walnuts (raw walnuts soaked and dehydrated)

1 cup of finely diced cabbage

2 spring onions (the green ends finely diced)

2 stalks of celery finely diced

1/4 cup activated sunflower seeds

1/4 cup activated pumpkin seeds

Method:

Mix all of these ingredients together in a nice glass bowl and add your favourite dressing.

My dressing:

In a bowl mix with a hand blender:

1/4  cup extra virgin olive oil, 2 tablespoons organic apple cider vinegar, sea salt, black pepper, 2 cloves of crushed garlic and the juice of one small lemon or lime. You can add in any herbs or other spices you have that you think would make this dish extra delicious. Cover with cling wrap and refrigerate until serving.