Rainbow Chili Couscous

It’s a very muggy day here in Melbourne, and the rain is currently pouring after some extreme heat. Here’s hoping the rain will wash away some of the humidity we’ve been experiencing as of late and we can all have a bit of a breather.

When rain and sunshine mix there often appears a rainbow – so I decided to create this Rainbow Chili Couscous dish! It is the perfect quick fix for a hot muggy afternoon like today. I had this dish prepped and served in just 15minutes! Job done. I hope you like it as much as we did.

Sugar Free, Vegetarian, Vegan (optional)

(Serves 4-6)

Ingredients for couscous

2 cups of whole wheat couscous
2 cups boiling water
1 clove garlic (crushed)
1-2 Red Chilies (chopped)
Season to taste (such as a sprinkle of turmeric, cracked pepper, paprika etc)
Selection of colourful vegetables. I used:
1 red bell pepper (finely diced)
1 red onion (finely diced)
2-3 stalks of celery (finely diced)
1/2 cucumber (finely diced)

Dressing
2 tbsp sour cream (optional)
Juice of one lime
6 mint leaves (some finely chopped and some to garnish)
1 pomegranate

Method
Finely chop your chosen vegetables (the more colourful the better!)  Saute in a saucepan with some coconut oil and crushed garlic for 5mins.

Add the couscous and boiling water. Turn the heat off completely and cover with a lid. Allow to sit for 5mins.

To serve, add some finely chopped mint leaves, the juice of one lime, a dollop of sour cream (optional) and some pomegranate.

This dish tastes just as nice serve chilled and will keep in the refrigerator for 3-4 days.

Rainbow Chili Couscous
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Blueberry & Oat Biscuits

I love a good biscuit. And in the past, dunking an oaty Hobnob into my milky sugar laden brew was a regular occurrence and an English past-time I never thought I’d give up. But thankfully, I haven’t had to sacrifice my love of tea and oaty biscuits.

These days, I dunk biscuits that are naturally sweetened using Organic honey or maple syrup, like these Blueberry & Oat biscuits that taste like they should be naughty, but are instead, totally free from refined sugars and nasty preservatives. Perfect for dunking into my favourite Pukka herbal blend. Mmmm – heavenly.

So, although I never thought I’d see the day when Hobnobs became a thing of the past, I can well and truly say that these Blueberry & Oat biscuits are very much my present day and future delight. Why? Because they are jaw droppingly good and guilt free. My kind of biscuit.

blueberryoatbiscuit4
I took these baked goodies to our camping trip last weekend to share with friends. Needless to say, they received a resounding Yes! When the only thing that can be heard is the orgasmic Mmmm’s and Ahhhh’s of your loved ones – then you know you’ve produced a winning biscuit.

(Makes 12)

Refined Sugar free

Ingredients 

125g white spelt flour
100g unsweetened desiccated coconut
50g dried blueberries
100g rolled oats
Pinch of pink himalayan sea salt
125g unsalted butter (organic grassfed!)
85g dark honey
1/2 tsp bicarbonate of soda/baking powder

Method

Preheat the oven to 180 degrees. Line a baking tray with greaseproof paper.

Combine the flour, coconut, dried blueberries, oats and salt in a large mixing bowl.

Over a gentle heat, melt the honey and butter and stir until smooth. Mix the bicarbonate of soda with 2 tbsp of boiling water and add to the dry ingredients.

Stir in the melted honey and butter until thoroughly combined.

Using your palms, roll the mixture into balls slightly larger than a walnut and place on the baking tray allowing space between each ball. Slightly flatten using the back of a spoon and bake in the oven for about 15 minutes or until golden brown.

Once removed from the oven, allow the biscuits to cool on a rack and then transfer them to an airtight container.

Feel free to share this recipe with anyone who loves a good bicky! I look forward to hearing your comments below!

Organically yours,

Hayley xx

www.hayleygledhill.com/blueberry-oat-biscuits
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Blueberry & Oat Biscuits
Blueberry & Oat Biscuits

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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http://hayleygledhill.com/hearty-lentil-curry/
Hearty Lentil Curry Recipe
http://hayleygledhill.com/hearty-lentil-curry/
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