November 09, 2017
November is here which means it is time to bring out the woollies; scarfs, hats and gloves galore! During the winter months, there is nothing better than warming up from being out in the crisp, fresh air than with some hearty but healthy foods. We have compiled three of our go-to recipes from some of our favourite food bloggers for you to whip up this November and to make sure you keep on sparkling from the inside AND outside!
1 onion, roughly chopped
3 cloves of garlic, roughly chopped
1 red or green chili, seeds removed, roughly chopped
6 carrots, roughly chopped
1 cup of cashew nuts
1 root of fresh turmeric, peeled and roughly chopped
½ tsp ground cumin
2 tbsp coconut oil
1 ltr fresh organic chicken stock
Fresh coriander to serve
1) Heat a large pan and add the coconut oil. Once melted add the onion, garlic and chili and soften. Don’t brown or burn.
2) Then add the carrots and mix well together.
3) Season with ½ tsp sea salt and fresh black pepper.
4) Then add the cashew nuts, cumin and turmeric.
5) Pour over the stock, bring to the boil then reduce the heat and simmer for 8 minutes.
6) Turn the heat off and using a hand-held blender, blend until smooth.
7) Sprinkle fresh coriander over the top when serving.
For the herb vinaigrette:
½ cup fresh parsley
2 teaspoons ground mustard
½ cup olive oil
¼ cup raw apple cider vinegar
1 teaspoon lemon zest
Juice of ½ lemon
Sea salt and black pepper to taste
For the bowl:
½ cup cooked quinoa
½ cup cooked lentils
1 roasted large carrot, sliced longways
½ roasted small zucchini, sliced longways
½ roasted red bell pepper, sliced longways
Pinch of ground turmeric
Optional garnishes: avocado, red pepper flakes, chopped pistachios
For the hardboiled eggs:
3 tablespoons ground turmeric
1 cup vinegar
1 1/2 lbs. carrots, peeled
2 Tbsp. extra virgin olive oil or avocado oil
1 Tbsp. maple syrup
1/2 tsp. cinnamon
1/2 tsp. coriander
1/4 tsp. cumin
1/8 tsp. cayenne, more to taste if you like spicy
1/2 tsp. sea salt
5 cups spring mix
2/3 cup pistachios, toasted and roughly chopped
2/3 cup (about 5 ounces) crumbled sheeps' milk feta cheese
pomegranate seeds, for garnish
For the dressing:
1 Tbsp. minced shallot
1 tsp. Dijon mustard
1 tsp. honey
1/4 cup apple cider vinegar
Pinch of fresh chopped parsley
1/3 cup extra virgin olive oil
We hope you enjoy testing out our Autumn recipes!
Love, Scentered x
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