My oh my, we have been eating very very well around here, so well infact that even though I have been blogging regularly I have a whole heap of juicy photos/recipes/ideas to share.
I recently just got instagram and i’m loving it for the fact that I can take a quick pic and share it instantly rather than having to write a whole post about it!! If you want to see more of what we’re eating, follow me at henrileee (three e’s !!).
Anyhoo…onto the food.
Pizza!! Made on a super easy chickpea flour crust
And with some tantalising toppings
The base was smothered in a homemade walnut basil rocket pesto. Toppings included Brussel sprouts drizzled in balsamic reduction and grilled. Roasted red pepperes, artichoke hearts, and asparagus and mushrooms (on my side only, Ali is a weirdo)…
We then drizzled the whole thing in creamy homemade hummus that was given a “cheezy” kick with the addition of miso paste and nutritional yeast flakes.
“my god, why don’t people put hummus on pizza more often?!”-Ali
Kick-ass open faced sandwiches! If you do make the pizza, which you should cause it’s crazy good, you may just have leftover toppings and be able to create this masterpiece the next day for lunch!! Check it:
SO GOOD!!! I maybe almost liked it more then the pizza?? Maybe…
Some pretty rockin porridge bowls happen in our house. Def no boring old oatmeal and brown sugar that’s for sure!
This was a high protein bowl of cooked banana chia seed oatmeal complete with hemp protein powder, cacao, natural peanut butter, Walnuts, cinnamon and topped with fresh strawberries!
This takes all of ten minutes tops to cook, add in the delicious/nutritious extras and stir. I simply don’t think there is one good reason why anyone should be eating those Pre-flavoured oatmeal packets when you could be putting this bowl of superfoods into your body nearly just as easily!! Get into it!! The possibilities are endless with porridge!
This is a giant hash brown made with grated potatoes mixed with some chopped onion and garlic, flax meal, a bit of rice milk, nutritional yeast, paprika and salt and pepper. Scooped into a big pan and fried. Once it’s golden on the Underneath carefully flip. cook the other side and then cut in half and top with black beans, tomatoes, green onion, spices such as cumin and coriander, avo slices and a dollop ofcashew cream .
Eggplant spaghetti. Another beautiful summery meal enjoyed in the evening sunlight!
Slice eggplant and marinate it in himalayan rock salt, lemon juice, pepper and paprika for as long as possible. It was marinating all day while we were at work and I think it really helped with the tenderness.
Drain any excess liquid and place in a fry pan with a bit of coconut oil, purple onion and garlic. Cook till slightly browned.
Add sliced zucchini and cook till zucchini is warmed.
Add to freshly cooked pasta: rocket, olive oil, lemon juice, paprika, walnuts or pumpkin seeds, the sautéed veggies and more garlic if you dig ze garlic as much as I do!
Still with me?! Hopefully because this little number is seriously off the charts good. I somehow managed to dream up and pull this off whilst being extremely hung over and sleep deprived. Sometimes miracles do happen.
I started by mixing up a marinade for the tempeh which was a bit of honey, a bit of tamari (soy) sauce, a bit of ketchup and paprika and pepper.
Slice the tempeh and place it in a bowl with the marinade covering all the surfaces.
Slice pumpkin very thinly and cook in a fry pan with water just covering it. Once the water is absorbed the pumpkin should be tender. Add coconut oil, cumin, coriander and paprika and fry. Once browned on both sides add sliced rounds of purple onion and continue to cook on low.
‘crumb’ the marinaded tempeh in a mixture of flaxmeal, nutritional yeast and sesame seeds and grill on low.
The first sauce is kind of a hummus sans chickpeas. Sorry, I didn’t measure at all but it was about three garlic cloves, a small handful of cashews, a tablespoon of tahini, juice of half a lemon, some green onion, 3 tablespoons of olive oil and water to thin.Blend until smooth.
The sauce on top is just a tomato chutney I made by blending fresh tomats with sundried tomats, some sweetener and some apple cider vinegar!!
Once the tempeh is cooked on both sides and the pumpkin and purple onion are good to go and you have whipped up your sauces (sounds like a lot of work but it’s worth it!! And if I can do it hungover on five hours of sleep, you can too!) arrange the garlic sauce in a nice big puddle, I’m sure there is a better way to phrase that but puddle will have to do!! Put your crispy crumbed tempeh on top followed by purple onion, pumpkin, spinach and a dollop of tomato chutney. There is just one pictured, I def ate two stacks. I’m pretty sure I needed/deserved it!!
Alright, last one then I’m out. We had this very random lunch, if you can call it that, the same day as the tempeh breaky stack above. It included a cold banana smoothie and raw cookie dough balls. Awesome? Yeah, I know.
To make the smoothie, blend 2 big frozen bananas as well as cinnamon, a bit of honey, icecubes to make it even colder and non-dairy milk to thin. So refreshing!!
For the cookie dough balls:
In the blender combine 1/3 cup natural peanut butter, 2 TBS coconut oil, 1/2 tsp vanilla, 1/2 tsp cinnamon, 1/2 cup softened dates.
Empty blended ingredients into a bowl and add 1 1/4 cup flour of choice ( I used oat flour), a sprinkle of coconut flakes, raisins and sunflower seeds.
Roll into balls and chill before serving.
Hope this offers up some food inspiration!!! Kind, pure, healthy food=happy healthy body, mind and soul.