If you’re a regular follower of NYTD you probably would’ve noticed that I haven’t posted on the blog for a while. There is a good reason for it, I promise! You see, there is a bun in the oven. The kind that takes 9 months to cook up and leaves you feeling exhausted, nauseated and gagging at foods you used to love. Naturally, this has affected my normal way of eating and zeal for all things healthy and nutritious.
We all need some “comfy” when the weather cools down. A snugly jumper, cups of tea and of course deliciously warming foods. The new season vegetables are in and what better way to celebrate this than warm roasted veggies! This recipe is super easy and a fun new take on roasted veg. A great addition to your Sunday roast lunch instead of potato or sweet potato, or teamed with your lunch greens and grilled chicken. It even works as an afternoon snack with a tablespoon of hummus!
I don’t know about you but my appetite is hugely affected by the temperature outside. When it’s hot I love light, fresh meals that don’t take too long to prepare and that can be enjoyed outside under a tree on a blanket or on the side of the pool, or even at the beach. I take any opportunity to include summery flavours like mango, coconut, pineapple, watermelon, basil, coconut…oh wait I already said coconut. Yep I love coconut. I sneakily incorporated it into this dish, along with mango and a few other unusual ingredients. The combination might sound a bit strange, but this one is a winner! We had this on a balmy summers evening last month when there was no breeze when I quite frankly would’ve been quite happy to eat a bowl of watermelon (if I lived by myself). This was the next best thing…
It has well and truly warmed up in Perth and we’re all in need of a good salad recipe to carry us from an easy pre-pared lunch to a balmy summers picnic dinner. This one looks as delicious as it tastes, and the miso dressing gives it an Asian infused flavour that will have you going back for seconds (without the guilt!). Give this one a go for your next evening dinner on the patio.
2 large chicken breasts (poached and shredded)*
3 big handfuls of green leaves (I used baby beet leaves)
½ bunch roughly chopped fresh coriander
½ bunch roughly chopped fresh mint
1 handful microherbs (optional)
½ head broccoli cut into florets and lightly steamed
3 cups shredded cabbage
1 small yellow capsicum cut into strips
1 small red capsicum cut into strips
1 grated carrot
1 cob of sweet corn (kernels cut off the cob)
Juice from one lemon
* How to poach chicken: place the chicken breast in a saucepan, cover with water and bring to the boil. Simmer for 5 minutes, then remove from heat and leave to sit for another 10 minutes. Drain, cool, and finely slice or pull meat apart.
1/3 cup rice vinegar
2 tablespoons sesame oil
1 tablespoon miso paste (can be bought from health food stores)
3 cm piece fresh ginger, finely grated
1 clove garlic, fine grated
Combine all salad ingredients except the chicken. Coat the salad with the lemon juice. Combine all ingredients for the dressing in a small jar and shake vigorously until well combined. Coat the chicken with the miso dressing. Top the salad with chicken and serve with cooked quinoa and buckwheat mix.