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!
Amelia Freer’s Carrot and Tumeric Soup
Ingredients:
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
Method:
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.
Mckel Hill’s Beauty Bowl with Turmeric Eggs
Ingredients:
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
Sea salt and black pepper to taste
Pinch of ground turmeric
Optional garnishes: avocado, red pepper flakes, chopped pistachios
For the hardboiled eggs:
2 eggs
3 tablespoons ground turmeric
1 cup vinegar
- teaspoons sea salt
Method:
- Cook quinoa and black lentils individually to package instructions.
- Heat 1 cup white vinegar, 2 tablespoons sea salt, 2 tablespoons coconut sugar, 1 cup water, 3 tablespoons ground turmeric in a small saucepan over medium until hot. Remove mixture from heat and let cool.
- In the meantime, hardboil the eggs by boiling the eggs in water for 8-10 minutes (I do a dozen per week to batch cook, 2 is a serving).
- Let the eggs cool, peel from the shell, put the whole hardboiled eggs in a large glass container or bowl, and pour the turmeric brine on top which you may need to add water to cover the eggs, then put this in the refrigerator overnight.
Sprouted Kitchen’s Harvest Salad
Ingredients:
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
1/2 tsp. sea salt
Pinch of fresh chopped parsley
1/3 cup extra virgin olive oil
Method:
- Preheat the oven to 400’. Cut the carrots into 1” slices, on the diagonal and put them on a rimmed baking tray. Drizzle them with the oil, maple, cinnamon, coriander, cumin, cayenne and salt and toss to coat well.
- Spread them in an even layer and roast for 25 minutes until tender and browned on the edges. Remove to cool completely.
- While the carrots cool, make the dressing. Into a bowl, combine the shallot, dijon, honey, vinegar, salt and parsley and whisk well. While whisking, drizzle in the olive oil. Taste for seasoning. The dressing can be made up to three days in advance.
- To assemble the salad, dress the greens with desired amount of dressing. Top with the carrots, chopped pistachios, crumbled feta cheese and a handful of pom seeds.
We hope you enjoy testing out our Autumn recipes!
Love, Scentered x