Friday, June 8

Quinoa Sushi Rolls.. x

 A few weeks ago we had a shared lunch for one of our class break-ups so I had to think of something amazingly healthy but tasty enough, and not to 'out there' so that everyone would try it. I'd heard someone mention Quinoa Sushi on a blog so decided to give it a go and they turned out fantastic! I actually found the rolls much easier to make than with normal rice and the sushi had a lovely nutty flavour to it. They are also a lot lighter than rice sushi so you might find yourself eating hoards of them!

  1. Cook Quinoa in a pot with 1:2 ratio of water. Add 1 Tablespoon White Vinegar or powdered Sushi Mix per cup Quinoa once cooked and allow to cool. 
  2. Chop up ingredients to put in sushi - my favourites are smoked salmon or smoked chicken & avocado, or egg, pineapple and carrot or tofu, cucumber and capsicum!
  3. Lay out Nori sheet on sushi mat. Spread Quinoa mix evenly over Nori leaving a 2 centimetre gap at one end. Lay ingredients in a thin line down the centre and use the mat to roll Nori over ingredients, tightly packing them in as you go. Roll towards the 2 centimetre gap and use a pastry brush to sweep a little water on the edge. Stick roll together and place in fridge to cool. 
  4. Once chilled, slice Sushi with a hot knife and place on a platter with Tamari, Wasabi and Ginger. Enjoy!

Wednesday, June 6

Chickpea & Cashew Tagine.. Middle Eastern Goodness!

This is a recipe I whipped up one evening thinking it wasn't going to be anything special, just another chickpea casserole... but what a delicious surprise! The Cashews & Brown Rice in this recipe really add to the nuttiness of the Tagine, bringing out the flavour of the cashews and complimenting the cinnamon spice. Its a cheap and easy meal to throw together but is rather impressive! I found it didn't taste quite as good the next day - the Cashews had gone soft and didn't have as strong a flavour. So make it fresh, serve it to guests and enjoy a delicious, guilt-free meal!

2 Cans Chickpeas
150g Baby Spinach
1 Onion
2 Cans Chopped Tomatoes
1 Courgette
1 T Lemon Juice
1 T Cinnamon
1 T Coriander
1 Cup Cashews

Heat Olive Oil in a large pan. Add chopped Vegetables and drained & rinsed Chickpeas. Saute for 3 minutes until vegetables are cooked. Sprinkle Cinnamon through vegetables and pour in cans of Chopped Tomatoes. Stir 1 Tablespoon Lemon Juice through and add Coriander and Cashews. Simmer for 5 minutes.
Serve on a bed of Brown Rice... Simple!

Monday, June 4

Appletini anyone...?

So as part of my detox I have given up all caffeine so my beloved morning coffee is out. :( But! Never fear.. I have been introduced to these incredibly tasty breakfast latte's. So I have replaced one obsession with another but at least this one has a bucket load of nutrients in it! Brazil Nuts are a bit pricey but I only use 3 a day so it doesn't actually work out too bad. We have a Magic Bullet blender which is great for making these but an ordinary blender would work fine too. Why so much goodness you ask...?

  • Brazil Nuts are full of Selenium making them a complete protein, which means they contain all the essential amino acids for optimum growth and energy! 
  • Sunflower Seeds contain a high amount of Vitamin E which neutralizes free radicals, is a powerful antioxidant and anti-inflammatory. They also help to prevent asthma, heart attacks, strokes and arthritis.
  • Pure Apple Juice helps reduce cholesterol levels and contains high amounts of Potassium and antioxidants. They also assist in cleansing the liver, kidneys and intestines, eliminating harmful toxins and improving digestion.  
  • Cinnamon helps to regulate blood sugar levels, cures yeast infections, proliferates certain cancer cells, prevents blood clots, boosts cognitive function and memory and is great source of manganese, fiber, iron, and calcium. Wow!
So if that wasn't enough convincing, try one and see how tasty they are!
Blend together 1 Cup Pure Organic Apple Juice, 3 Brazil Nuts and 1 Tablespoon Sunflower Seeds. Pour into a glass (Martini Glass not essential but it sure makes you feel special!) and serve with sprinkled Cinnamon on top. 

Love and good health... 
Crystal Jane.x

Friday, June 1

Mediterranean Rice Muffins!

Enoying a relaxing Friday night at home by myself.. absolute bliss after a hectic week! Excited (and a little apprehensive) about my first non-drinking weekend! So as always I return to my happy place - cooking! I was in the mood for baking but most cakes, muffins and breads are a definite no-go! So we created these amazing Mediterranean Rice Muffins! I had some leftover Brown Rice so decided to give it a go! You can add absolutely anything to these muffins! This recipe is for a savoury muffin but feel free to experiment with alternatives like banana or blueberry, I'm sure they would be absolutely delish!

All you need is:
2-3 cups Cooked Brown Rice
3 Eggs
Any leftover ingredients that you can find!
I added...
1/4 Butternut Pumpkin
1 Large Portobello Mushroom
1/2 Jar Roasted Capsicums
1/2 Red Onion
10 Olives
1 Tablespoon Sunflower Seeds
Parsley, Chilli, Salt & Pepper.

Mix it all up and spoon mixture into muffin trays. I like to use baking paper by cutting small squares with a diagonal slit so that they mould into the pan and don't get stuck when you pull them out!

Now these babies are ready to roast! Put them in the oven on Bake at 180oC for about 30 minutes. You wont the tops to be nice and crispy - it's the best part!

Remove from the oven and let cool. These are just as tasty hot or cold so save them for lunch boxes or instant snacks!

Sundried Tomatoes, Pinenuts, Pesto, Courgette or Spinach would also work well in these muffins.
Have fun with it and enjoy!xx