Archive | January, 2014

Tomato Juice and Cous Cous with Spicy Roast Butternut Squash & fresh herbs served with Dee’s Leek and Onion Vegan sausages

29 Jan

I normally set some goals around this time of year, namely to eat healthy and to try and add more vegetables to my mealtimes. This recipe is fantastic, it is light but spicy and filling and by using tomato juice you are adding more vegetable goodness and a nice flavour.

Tomato Juice and Cous Cous with

Spicy Roast Butternut Squash & fresh herbs

served with Dee’s Leek and Onion Vegan sausages

finished dish

You will need
2 pack of Dee’s leek and onion sausages

1 litre of tomato juice
625g Cous Cous

1 butternut squash peeled & cubed
1/2 a red chilli chopped
1/2 green chilli chopped
2 large cloves of Garlic sliced
2-3 tablespoon of olive oil
Salt and pepper

15g Basil
15g coriander All chopped
15g parsley
10g mint

Chipotle hot sauce (optional)

Method
Preheat oven on high 220-250c

Put squash in a large roasting tray, add oil, chilli, garlic, salt and pepper. Roast for 10-15 mins until soft and browned . (garlic can burn quickly so you may want to add this at the last 5 mins of the cooking)

Bring the tomato juice to the boil.
Put the Cous Cous in a large roasting tray and spread it out evenly (the bigger the tray the less it will stick together in lumps) when the tomato juice is ready pour over the Cous Cous and stir quickly and evenly. Place cling film on top of the tray to keep in the heat in and let it sit for 10-15 min add chopped herbs and season with a some salt to taste (if you like you can add some roasted nuts too it)

Cook the sausages according to instruction. I baked them with a little salt and oil.

When everything is ready place Cous cous on a plate, the roasted squash in the middle and the sliced sausage on top and enjoy. I added some hot sauce at this stage it tied it together so well.

Enjoy

– Eoin

Tips
You could also add a dressing to the Cous Cous if you wish. By blending all the herbs with some oil and garlic and salt and a little vinegar of your choice .

This recipe makes a lot of  Cous Cous but it freezes well and is great for lunch with some salad the next day.

You could also half the Cous cous recipe if you want to make less.

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Vegan Sausage Rolls with Dee’s Vegan Sausages

22 Jan Dee's Vegan Sausage Roll recipe

You will need:-
1 pack of Dee’s vegan sausages, chopped
2 cloves of garlic
1 teaspoon Mixed herbs
1 onion diced
1 teaspoon smoked paprika
1-2 teaspoon of nutritional yeast
2-3 tablespoon of oil
Salt/pepper
Puff pastry (the Jus-Roll is vegan)

Heat a pan on high, add oil and onions cook until brown. Add herbs and paprika and cook for 1 minute. Add sausages, mix and mash to give a chunky/smooth texture.

Place some of the mix on a puff pastry sheet and roll and cut to about 1/2 inch long (see pic)

Place in a preheated oven @ 180c for 10 -12 minute or until golden brown on top.

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Green “hulk” smoothy

18 Jan

This smoothie is what I normally have for breakfast as a rush out the door for collage, it’s quick and easy and fills you up until lunch time. I add some spices to balance blood sugar (cinnamon) and to help speed up metabolism and burn fat (Cayenne pepper)
It is full of green goodness and importantly also full of fibre.

200ml orange juice
100ml carrots juice
2 inch of ginger
1 stick of celery
1/4 of cucumber
3-4 Curley kale leaves
Half a bag of spinach
1 kiwi (remove stone end)
50g pineapple (optional)
1/2-1 banana frozen
1 teaspoon cinnamon (optional)
1/2 teaspoon of cayenne pepper (optional)

Method
if you have good blender just add everything to the blender and blend until smooth.

If you are like me and just have a average blender : )
Place liquids in the blender first and add celery and kale and blend until chopped in smaller pieces . Add everything else and blend at high speed until very smooth and well blended.

Serves two people but I normally drink it all!

Tips

If you like your smoothie to be a bit sweeter you can can add an extra banana or a sweet apple .

I don’t always have time to make fresh carrot juice so I would juice it once a week on my day off and put it in an ice cube tray or bag,freeze it and use that way.

I also buy bananas in bulk , if on special offer, peel them and freeze they in zip lock bags, they last ages .

I also buy pineapple when ripe and on sale or reduced to clear . I peel and slice or cube the pineapple and then freeze it.

It takes a bit of prep but you have good supply of fruit when you need it for a fraction of the price.

You could also make up little individual zip lock bag of mixed frozen fruit you need to use for your smoothie.

Just grab and blend

To make the smoothy extra healthy you can add a handful of fresh parsley. Stalks and all. Good for freshening breath and full of Chlorophyll which has great benefits for the body.

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Detox juice

9 Jan

1/2 cucumber
1 lemon
1 green apple
2″ of ginger
Large handful of curly kale
2 small or 1 large Carrot
1 medium red beet root

Method
Cut everything to around the same size and place in your juicer and juice as normal .

You all so add some parsley as an extra plus it high in chlorophyll which is great for your blood and great to aid the liver detox.

If you like your juice a bit sweeter you can use a sweeter apple or add an extra carrot or a pear

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