Recipe

Today’s delicious dish is…

Super quinoa salad

Ingredients:
125g quinoa (we used the three colour mix)
3 spring onions chopped
2 big tomatoes chopped
1 small fresh beetroot grated
6 radishes thinly sliced
Half a small cucumber chopped
2 tablespoons of pumpkin seeds, sunflower seeds and sesame seeds
2 tablespoons of sultanas or golden raisins
Teaspoon of dried mint or a handful of fresh leaves
Tablespoon of olive oil and balsamic vinegar
A handful of sprouted buckwheat

Method:
Rinse the quinoa in a fine colander (this removes the bitter taste you can get from quinoa) and place in a small pan with twice as much water. Bring to the boil, cover and simmer for around 8 minutes or until the water has gone. Drain any excess water off and allow to cool. Mix all the salad ingredients and cooked quinoa together, and season to taste!

Notes:
This simple salad is packed full of goodness to boost the immune system (the recipe serves two for healthy lunch). The sprouted buckwheat is optional. If you haven’t tried sprouting at home now is a great time to start! There are loads of grains and seeds that you can sprout and they are all full of nutritional goodness. We used the buckwheat here to make the salad gluten free. We currently have a small stock of sprouting jars at £9 each… or if you fancy being creative you can make your own… ask us how!

Enjoy…

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We also thought you might like to try this one from the other week…

Pea and mint soup

Ingredients:
250g marrowfat peas (pre-soaked overnight)
2 litres of vegetable stock or water
8 garlic cloves (sliced)
1 teaspoon dried mint (or 8 leaves of fresh mint)
½ teaspoon dried rosemary
½ teaspoon dried thyme
Salt and pepper
Olive oil
The juice of a lemon
Creme fraîche (or Greek yoghurt for a healthier version)

Method:
Heat a little olive oil in a saucepan. Add the garlic and gently fry it for a minute – don’t let it go brown or crispy! Quickly add in half of the vegetable stock or water and bring to the boil. Once boiling add in the pre-soaked peas, bring to the boil again for a minute, then reduce the heat and leave it to simmer for 20 minutes. Add in the rest of the stock and stir in the herbs. Increase heat and bring to boil, then reduce heat, cover the pan and leave to simmer for a further 10 minutes. Blend the soup to a smooth consistency with a hand blender. Squeeze in the juice of half a lemon and stir in well. Taste and season as necessary. Ladle into bowls, stir in a bit of creme fraiche or Greek yogurt to make a nice swirl, add a few drops of olive oil, and sprinkle a bit of coarsely ground black pepper on top. Serve with some hearty warm bread and enjoy!

Please send us a photo of your dish, and we will upload it on our website!

Notes:
Marrowfat peas are a brilliant source of potassium with good levels of B vitamins and magnesium. They are packed with nutrients including Vitamin A, C, B1, Iron and Phosphorous, are rich in protein, carbohydrate and fibre, and are low in fat. Most people use marrowfat peas to make mushy peas but you can also, easily and fairly quickly, use them to make a warm and satisfying bowl of soup.

For mushy peas… bring a pan of water to the boil and add the marrowfat peas. Add 1 teaspoon of sodium bicarbonate and boil for 10 minutes. Remove from the heat and soak in the hot water for 2 hours. Drain, rinse thoroughly and cook as required. A great British classic!

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We also thought you might like to try this one from the other week…

Mexican bean salad

Ingredients:
500g of dried beans (or four tins of cooked beans)
Four or five big tomatoes, chopped
2 or 3 green chillies, seeds removed and thinly sliced
The juice of 3 limes
3 tablespoons of olive oil
Tablespoon of dried oregano
Level teaspoon of yellow asafoetida powder – don’t overdo it!
Salt and pepper

Method:
Soak the beans overnight before cooking them. Times vary depending on the beans you are using. Once the beans have cooled down, add the tomatoes and chillies. In a separate bowl mix the olive oil, lime juice, oregano, asafoetida powder, salt and pepper. Mix the liquid into the beans and you are ready to go!

Notes:
We’re thinking there may be a few customers with packets of dried beans in the cupboard and have no idea what to do with them. Here’s something I love to do with mine – that even my teenage boys appreciate! Here I’ve used pinto beans but you can use any bean, chick pea or a mixture. The 500g packet is equivalent to four tins of cooked beans so it will be a hearty meal for four adults. I love to serve mine with tortilla chips which you can easily make from polenta, or get from your local shop. This recipe serves four if you’re making it as a main dish, but it also works well as a side dish in smaller quantities.

In the pic below, the yellow pot at the front is the star of the show – it’s yellow asafoetida powder, which has a powerful taste and aroma.

Mexican bean salad

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We also thought you might like to try this one too…

Giant couscous salad

Ingredients:
250g giant couscous (any couscous or quinoa can be used)
Half a red onion, thinly sliced
2 spring onions
Cherry tomatoes chopped
Handful of pumpkin seeds and sunflower seeds
Handful of flaked almonds
A few pine nuts
A tin of kidney beans drained
2 tablespoons of olive oil and balsamic vinegar
The zest and juice of 1 lime
Big pinch of marjoram and mint
Teaspoon of sumac (optional)
Salt and pepper

Method:
Put the giant couscous in a large pan of water, bring to the boil and simmer for 8 minutes. Drain the excess water and leave to cool. The rest is easy… just throw all the other ingredients in a large bowl, then add the cold couscous and stir!

Notes:
You can add or remove any ingredients you don’t have. Even better if you have fresh herbs growing in the garden. You can swap the kidney beans for any type of bean, lentil or chickpea!

Enjoy…

Giant couscous salad