You don’t have to be a supermodel to have a close personal relationship with your veggies. Finding appealing ways to increase your intake of veggies isn’t always a simple walk on the catwalk. Although we all realise the benefits of including them in our diets, there is often a disconnect between what we know and what we actually do.
The abundance of options in the vegetable department can often be overwhelming as many of us struggle to accessorize our veggies and turn them into attractive designer dishes.
Enter three delicious vegetable recipes, which will transform your evening meals and have you hungering for veggies, putting you front and centre.
Sage Mashed Cauliflower
Serves 4-6 as a side dish
- 3 cups cauliflower florets (1/2 cup per serving)
- 1 tbs sage
- 1 tbs almond butter*
- 1 tsp salt
- ½ tsp black pepper
- pinch of nutmeg
- Steam the cauliflower for 2 mins until soft
- Combine all ingredients in a food processor and pulse until all are completely mashed but not runny.
*Almond Butter can be found in the ‘Organic’ aisle in the supermarket or from health food shops.
Hazelnut Encrusted Pumpkin
- 6 slices of pumpkin (1 slice per serving) in half moon shape
- ½ cup Extra Virgin Olive Oil
- 1 cup almond or nut milk for the recipe click here.
- 1 tbs additive and sugar free mustard
- ½ tsp Celtic sea salt
- 1 cup brown rice flour, sifted
- 2 cups hazelnuts, ground
- 1 tsp dried mixed herbs
- ¼ tsp freshly ground black pepper
- Steam pumpkin
- Mix nut milk with mustard and sea salt. Set aside
- In a separate bowl combine the flour, hazelnuts, herbs, salt and black pepper and mix
- Dip the pumpkin in the nut milk mixture and then cover with the hazelnut crust mixture. Set aside
- Heat frying pan with olive oil over low heat.
- Fry the coated pumpkin until golden brown and place aside on paper towel
Green Beans and Spinach
- 2 tbs extra virgin olive oil
- 1 onion, chopped
- 1 large garlic clove crushed
- 1 cup green beans, trimmed and rinsed
- 2 cups spinach leaves
- 1 tomato chopped
- 1 tsp fresh thyme
- 1 tsp fresh basil
- ¼ cup filtered water
- 2 tbs apple cider vinegar
- sea salt to taste
- freshly ground black pepper to taste
- Heat olive oil in a fry pan over medium heat
- Add the onion and garlic and cook until soft and brown
- Add the green beans and cook for about 10 minutes, stirring frequently so as not to burn them
- Add the spinach and tomato, cooking for 2-3 minutes
- Add the herbs, stir in the water and apple cider vinegar
- Season with sea salt and black pepper as you like
- Serve as a delicious fresh side dish to any meal
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