As the cooler weather sets in and the seasons change I find I crave cozy and comforting foods more and more. Savoury flavours, silky textures and steamy bowls are the agenda for dinners and lunches and what better to eat than a big serve of creamy congee (rice porridge)?
This particular salad is a festive combination of crunchy Moroccan seasoned chickpeas, aromatic herb chimichurri, and blood oranges with a decadent creamy tahini drizzle. The variety of textures and colours makes the plate pop making this a satisfying lunch or an aesthetic side salad.
One of my favourite ways to eat quinoa is tossed in a salad with sweet roast vegetables like capsicum, sweet potato and onion. I also add avocado and fresh herbs in the mix to make the flavours and textures pop. I love how gorgeous and bright it turns out as well, with pops of red, orange, green and even blue if you have some Tuscan kale.
This simple salad is quick to whip up and has a delicious crunch and zing from its ingredients. I've been using free range paleo friendly garlic aioli with sesame seeds as a topping, but if you don't eat eggs just switch to a garlic cashew cheese.
Pumpkin soup has been my favourite food since I was weaned. It was my first non milk meal and has shaped what an ideal comfort food looks like for me. Every year I work on tweaking and modifying my soup recipes and this year I introduced a few sister vegetables, sweet potatoes and carrot. I also added one of my most used spices, cardamom, which makes this soup incredibly aromatic and flavorsome. So with out further ado, here is the recipe.
A cross between a salad and a soup while combining a fusion of all my favourite Asian flavours. This dish has crunch, sweet, salty, sour and spice with elements of Japanese, Malaysian and Vietnamese cuisine.The best part about this dish is it takes a mere 5-10 minutes to make and is all healthy, nourishing ingredients
I usually find that creating a bowl with these elements is satisfying on both a flavour and fullness level. Here are some of the things I put into each element. It's fun to mix and match and adorn with pickles and olives (if you like them).
I've recently been gaining a lot of inspiration from the Green Kitchen's cookbooks and loved their recipe for raw vegetable based pad thai. I've done my own spin on the recipe with my personal flavours and its now on the top of my favourite dinners list.