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Halloween Oatmeal!

HAPPY Halloween!

This is a great way to sweeten up your oatmeal and add a little vitamin A … let’s not forget to mention the antioxidants and the fibre!  🙂

Add in a quarter of a cup of pureed pumpkin to each serving of oatmeal… heat and serve with a little organic soy milk, a drizzle of maple syrup and a dash of freshly ground cinnamon.

YUM!

SO, so good for you!

Have a safe Halloween y’all!

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Curry Cube Parsley Pesto!

I so wish I could share this with all of you!

YUM!  🙂

My mom gave me a beautiful bouquet of parsley from her garden the other day… possibilities were endless.

I love pesto… any way, with any thing.

You’ll need the following ingredients to end up in your food processor…

  • a really big bunch of fresh parsley
  • 2 of ‘edward & sons’ fabulous curry cubes (we used one red and one yellow with this batch)

  • 1 clove of garlic
  • zest of 1 lemon
  • juice of half a lemon
  • a drizzle of olive or grapeseed oil

Whiz all of the ingredients in the food processor for a minute or so… and it’s done!

Enjoy a teaspoon with a bit of quinoa or on a salad… did I say YUM?!  🙂

Happy, healthy eating y’all!

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Healthy Truffles

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So, so simple…

  • 1.5c of (pitted) medjool dates
  • 1/2c of unsweetened shredded or flaked coconut
  • 1/2c of nuts or seeds or a combo of both (today we used almonds and sunflower seeds)
  • 1/2c of Dastony organic nut or seed butter (today we used almond butter)
  • 1/4c of raw cacao powder
  • 2tbsp coconut oil

Put all of the ingredients into your food processor and whiz away until everything is smooth-ish.  Hard work for the processor!

Remove the blade from the processor and take about a tablespoon of the mixture and roll into a ball (or an oval – whatever works for you) and place them on a plate.

You should get fifteen to twenty beautiful little bites of goodness in this batch.

Place them in the freezer for 30-60 minutes before smothering them in some glorious dark chocolate.

Place one raw dark chocolate bar (in pieces) in a stainless steel bowl. Place the bowl over a pot of simmering water until just melted.  Keep the heat on low so that the chocolate doesn’t burn!  Once the chocolate has just melted, add in teaspoon of coconut oil and remove from the heat.

One ‘truffle’ at time… drop it into the chocolate and roll it around to ensure every bit is covered.

Use a teaspoon to remove the truffle from the chocolate and place them on parchment.

Sprinkle a little bit of himalayan salt if you like.

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Oh my.

Let them stand for a while… maybe eat one or two while you’re waiting.

Place whatever is left is the fridge and TRY to forget that they are there.

Good luck with that.   🙂

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Happy healthy eating y’all!

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Pumpkin & Broccoli Soup!

SO simple.  🙂

What you’ll need…

  • 1tsp of coconut oil
  • 2 onions
  • 2 cloves of garlic
  • 1tsp of fresh ginger
  • 2c of broccoli
  • 1 can of organic pumpkin (yams also work!)
  • salt & pepper to taste

In a soup pot (or something similar), melt the coconut oil and add in the chopped onion and garlic… let these mingle for about 5 minutes.

Add in the ginger and the broccoli… let everything dance around on medium heat for another 5-10 minutes.

Add in the pumpkin and about 4-6 cups of water… depending on how ‘soupy’ you like your soup.  We like our a bit thicker.

Cover the pot and let all this goodness simmer for 10 more minutes.

Using a hand blender, whiz away and lunch (or dinner) is done!

Top with some toasted pumpkin seeds or some kale chips on the side would be lovely with this soup!  🙂

Soup season is here – YAY!

Happy Saturday!

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Kale Chips

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We found some beautiful, local, organic baby kale yesterday… so exciting!

I would normally remove the stem from the kale before making the chips, but these leaves were so little and so delicate I didn’t want to fuss about too much.

Place your (very) dry kale into a bowl and prepare to get a little messy.

Take about a teaspoon of organic nut butter… this time we used raw (homemade) almond/sunflower seed butter.

And, about a teaspoon of Maison Orphee organic coconut oil….it really is the best.  YUM!

With the tips of your fingers, gently massage the nut butter and coconut oil onto the kale… the chips turn out much better if they are all coated.

Then, sprinkle in a little bit of red star nutritional yeast and toss about.

Bake them in the oven… temperature should be on the lower side, maybe 250-275.

Check on them a couple of times and within 15 minutes you should have yourself a lovely little bowl of crunchy, healthy, good for you chips that make the perfect snack.  🙂

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Salt is optional.  🙂

Happy, healthy eating y’all!

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