Saturday, 30 June 2012

Back to Basics

Being human, I find it easy to fall back on the easy option sometimes. That’s all fine… Until it becomes a habit and you stop living your life to the full. Because the easiest option is rarely the best option.

As a vegetarian it’s very easy to become overly reliant on snacks like nuts, bread and dairy products. These all taste great with absolutely minimal effort.

When you’re hungry and you have the choice between popping a pitta bread in the toaster and slathering it with pb + jam versus spending 30 minutes chopping vegetables and slaving away over the cooker to make a soup most of us will choose the first option because its convenient and comforting.

Don’t get me wrong, I’m not attacking peanut butter. Peanut butter is the bomb.

But sometimes high fat foods like nuts and dark chocolate are just a bit heavy on your system. Regardless of the fact that these are really healthy foods they shouldn’t be the basis of our diet.

Fruits and veggies should make up at least 50% of what we consume in my opinion. They’re light, filling and packed with nutrients. Unfortunately raw veggies don’t really pack as much flavor as their higher fat plant buddies do.

So here’s two delicious recipe’s that can be prepared in under 20 minutes and taste just as good as soft and chewy peanut butter sandwich. For optimal speed efficiency prepare the hummus while the soup boils. Race ya to the stove!

Herby Hummus

  • 2 tins of chickpeas
  • 1 ½ teaspoon salt
  • juice of 1 lemon
  • juice of ½ lime
  • 5 cloves of garlic
  • handful of fresh coriander
  • handful of fresh parsley
  • handful of fresh mint
  • ¼ cup of water (You can use oil if you want a richer hummus but this one is meant to be light on your system)
  • sliced scallions to garnish
  • cucumber circles and wholemeal pitta to serve

1.     Pop all the ingredients into the blender and blitz the living daylight out of them until a smooth consistency is reached.

Creamy Honey, Ginger and Parsnip Soup

  • 2-3 parsnips
  • ½ a cauliflower
  • a decent lump of ginger (the amount depends on personal taste)
  • 2 small onions
  • 1 tablespoon of honey
  • 200ml soya milk
  • salt to taste
  • fresh herbs to garnish

1.     Chop the vegetables finely. The smaller they are, the quicker they cook.
2.     In a soup pot, sautee the onion in a little water. Meanwhile boil some water.
3.     Add the chopped cauliflower, ginger and parsnips to the pot. Add enough boiling water to cover the vegetables but not enough as that they float apart. Boil for 10 minutes.
4.     Add the honey, salt and soya milk. Blend until smooth.
5.     Add water or extra soya milk until it is as thick or thin as you like. Heat and serve with a garnish of fresh herbs.

No comments:

Post a Comment