Coconut & Currant Curried Quinoa

I love cooking with quinoa (pronounced KEEN-WAH). It is so versatile and can be used to make both sweet and savory dishes. Plus quinoa boasts a host of health benefits, which is why I aim to consume a portion most days.

A few health benefits of quinoa:

  • it is a complete protein containing all nine essential amino acids.
  • it has almost twice the amount of fiber than most other grains.
  • quinoa contains important minerals such as iron and magnesium.
  • is is gluten free.
  • quinoa is high in antioxidants.

And the best part about quinoa is that it tastes great when combined with your favourite flavours. So why not check out my Coconut & Current Curried Quinoa and let me know what you think?

Gluten Free, Dairy Free, Vegan, Vegetarian

(Serves 3-4)

Ingredients

1 cup quinoa (washed)
2 cups water
1 cup of mushrooms
2 stalks celery
1 red pepper (capsicum)
3-4 leaves of swiss chard/silverbeet (stalks removed)
1 clove garlic (grated)
1-2 tsp Indian curry powder (depending on how spicy you like it)
1 tbsp desiccated coconut/coconut flakes
1 tbsp currants
Himalayan sea salt to taste

Method

Bring quinoa to the boil with your 2 cups of water in a saucepan, and then simmer at a low heat with the lid on. Stir occasionally and add more water if needed.

Slice the vegetables and cook on a low/medium heat in some coconut oil. Add the grated garlic and curry powder.

Once the vegetables are covered in the flavours, add them to the pan of quinoa and stir occasionally. Add water if needed.

Towards the last 1-2 mins of cooking (quinoa should be soft to taste) add the currants and coconut and salt to taste.

Enjoy!

Organically yours,

Hayley xx

Coconut and Currant Curried Quinoa
Coconut and Currant Curried Quinoa

Hearty Lentil Curry

The weather is much cooler here in Melbourne, Australia, and whilst those of you in the Northern hemisphere are preparing for summer with succulent salads and sizzling BBQ’s; I am dawning my extra layers and slippers. I am also craving heartier meals, such as this mild lentil curry recipe. If you prefer a bit of spice, choose Indian curry powder over mild curry powder. But if cooking for children, you can judge their tolerance! It’s easy to add more or less according to their preference.

I love cooking in bulk, so if you’d like this curry to go even further – just up the lentils to two cups rather than 1.5. All the other ingredients can remain the same as this recipe produces a good yield.

It is delightful, flavoursome and just what I needed to warm my tum! If, like me, you enjoy arriving home to the warm waft of food aromas, this could also be prepared in a slow cooker. All ingredients were bought from my local organic store, meaning that this dish is not only deliciously good – but also a meal that heals. Enjoy!

Gluten Free, Dairy Free, Vegan Friendly

(Serves 4-6)

Ingredients

400 ml coconut milk
2 cups filtered water
Coconut oil
1.5 or 2 cups French lentils
3-4 tsp curry powder (mild or Indian depending on heat preference)
1 onion
3 cloves garlic
2 small carrots
1 cup broccoli
1 courgette (zucchini)
1 red pepper (capsicum)
1 sweet potato
1 large potato
1 large tomato
Coriander and sea salt to taste

Method

Chop onion, garlic and red pepper (capsicum) and cook a large saucepan with coconut oil. Add the curry powder and the lentils so that the lentils are coated in the flavours. Pour in the coconut milk and water. Add the rest of your vegetables (chopped) and bring to the boil. Once boiling, turn the heat to a simmer and cook for 20-25 minutes. Add salt and coriander to taste.

Tips

Use a large pan if cooking on the stove, mine overflowed and created a bit of a mess! Also, this tasted soooooo much tastier the next day once all the flavours had settled. So why not set some aside and enjoy leftovers?! Let me know what you think and what you would like to see more of.

Organically yours,

Hayley xx

www.hayleygledhill.com/hearty-lentil-curry
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Hearty Lentil Curry Recipe
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Delightfully heart warming lentil curry stew <3

Cleansing Winter Kale & Beet Salad

Despite the cooler weather here in Melbourne, Australia – I still aim to consume at least one cleansing salad each day. It’s a misconception that salads are boring. When prepared with creative flair and flavour in mind – they can taste simply divine! (Plus, salads are one of the quickest and easiest ways to provide your body with a healthy dose of nutrient rich food.)

Whilst some foods are best consumed raw, others are better digested when cooked, which is why this salad contains the best of both! Using a mixture of raw AND cooked ingredients, this one is sure to tantalise your taste buds.

Whether you enjoy this winter cleansing salad as a side dish or a main – be sure to let me know what you think!

Gluten Free, Dairy Free, Vegan, Vegetarian

(Serves 4-6)

Raw Ingredients

1/2 thinly sliced red cabbage
Chopped Kale
1 Sliced Carrot
1 Grated Beetroot
1 Avocado
Coriander to taste

Cooked Ingredients

2 cups of mushrooms
1 sweet potato (Kumara)
2 stalks celery
2 cloves garlic
Rosemary
2 tbsp sesame seeds

Dressing

1/4 cup Apple Cider vinegar
1/4 cup Flaxseed Oil
Squeeze of lemon juice

Method

Place the sweet potato (kumara) in a saucepan (skin on) with some water. Bring to the boil and then simmer for 20mins. Once cooked, the skin can easily be removed.

Whilst the sweet potato is cooking, slice the raw ingredients and combine in a large salad bowl. Grate the beetroot on top and add the avo and coriander.

Cook the mushrooms, celery, sesame seeds, garlic (grated) and rosemary in a saucepan using some coconut oil for 5-7 minutes. (Add the garlic and sesame seeds towards the end as they cook quicker.) Add to the salad mixture.

Add the cooked sweet potato to the salad mixture (allow to cool for 5-10mins before handling.)

Combine the flaxseed oil with the apple cider vinegar and add a squeeze of lemon. Drizzle over the salad.

Enjoy!

Organically Yours,

Hayley xx

Winter Kale & Beetroot Salad
Winter Kale & Beetroot Salad