25.1.14

Mexican Salad Boats


All I want in summer is nice salads. Today I went surfing for the first time with my dad and my husband in Scarborough beach in Perth. It was a lot of fun and it is a lot harder than it looks! Got a good workout out of it! It has been on my bucket list for a while and I am actually planning to take a few more lessons to hopefully stand up more than 4 times! 

But anyway this is my recipe for a healthy mexican salad with a bit of twist (well actually 2!) the first one is the presentation - using lettuce leaves as little boats to make it a little more Mexican and make healthy tacos. This would be great as a side for a mexican feast or on its own for a light summer dish.
My second twist is in the salsa verde I actually added spirulina ( only a little bit) to make increase the salsa superpowers!

Ingredients:  (makes around 6 boats)
  • 6 lettuce cups 
  • 1 cup of cherry tomatoes
  • 1 can of corn or 1 fresh corn cob
  • 1 avocado
  • 1 red capsicum
  • 1 green capsicum 
  • 1 lemon
Salsa Verde Dressing:
  • 1 red chili
  • handful of mint
  • handful of parsley
  • handful of coriander
  • handful of basil 
  • 3 tbsp of olive oil;
  • salt
  • 1 tsp of spirulina

Instructions:
  1. Wash and cut the corn, capsicums, tomatoes and avocado in small pieces ( around 1 cm each);
  2. Rinse the lettuce cups and lay on a tray
  3. Mix the herbs and olive oil in a food processor (you can substitute more of some herbs if you don't have them all on hand), add the salt, chilli and spirulina. You can add more chilli if you like it very spicy.
  4. Fill the lettuce cups with the salad and top with the salsa verde and finish it off with some lemon juice;
  5. Enjoy 
Ps: it's mexican food and can be quite messy! 





11.1.14

Granola : Orange & Fig


This is my winning granola recipe- winning as it converted my weetbix-kid husband into having my healthy granola for breakfast (although he asks for a bit more honey in his!).

This recipe is a combination of quite a few granola recipes on the internet but I made it mine by adding my favourite nuts and adding orange and dried figs- one of my favourite flavour combination. The recipe can omit the dried figs if you are cutting out sugar. This recipe is paleo, healthy, grain free and refined sugar free. I usually have my granola with homemade almond milk or cashew milk. I like the creamy cashew milk with this granola flavour. 

Ingredients: (makes around 6 servings)

  • 2 cups of shredded coconut;
  • 1 cup of pumpkin seeds;
  • 1/4 cup of walnuts;
  • 1/4 cups almonds
  • 1/4 cups pecans;
  • 3 tbsp chia seeds;
  • 2 tbsp flaxseeds;
  • 2 tbsp sunflower seeds;
  • 2 tbsp dried goji berries;
  • 1 tbsp sesame seeds;
  • 2 tsp of cinnamon;
  • 2 dried figs;
  • 3 tbsp of coconut oil;
  • 1 tbsp of honey;
  • zest of 1 orange


 Instructions:

  1. Preheat oven to 200 degrees;
  2. Put baking paper in an oven tray;
  3. Mix in a bowl seeds, nuts and coconut;
  4. Cut up dried figs in small pieces and mix through;
  5. Add cinnamon, honey and coconut oil;
  6. Add zest of 1 orange;
  7. Mix well and lay on a tray;
  8. Put in the oven for 10 min checking often and mixing it ( careful as it tends to burn very quickly!)
  9. Leave to cool and keep in a container for up to 2 weeks.



For the cashew milk:

  1. Mix 1 cup of soaked raw cashews in a blender with 3 cups of water;
  2. Add 1 tsp of honey and dash of salt;
  3. Mix well in the blender and keep in the fridge for up to 5 days.


Copyright © 2014 Claire Power. All rights reserved.