Banana Granola

A tasty granola recipe that smells like banana bread

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Ingredients

10-12 tablespoons porridge oats

3-4 tablespoons nuts of your choice (almonds, walnuts, cashews, etc.)

2-3 tablespoons seeds of your choice (linseed, chia, sesame, etc.)

1-2 tablespoons cacao nibs (optional)

1 teaspoon sweet mixed spices (cinnamon, ginger, nutmeg, etc.)

1 banana

2 tablespoons olive oil

2 tablespoons honey

1 teaspoon vanilla essence

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Step 1: Put porridge oats, nuts, seeds, cacao nibs and spices in mixing bowl. Mix well. 

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Step 2: Mash banana with a fork.  Mix with olive oil, honey and vanilla essence. 

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Step 3: Pour wet ingredients into dry ingredients and mix everything together well. 

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Step 4: Spread mixture in a baking dish lined with parchment paper. Bake in oven preheated to 160 c for 15 minutes. Then reduce heat to 110 c and bake for a further 30 minutes. 

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Step 5: Take granola out of oven and allow to cool. Then break into pieces and store in a container. 

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Step 6: Enjoy some granola for breakfast. I like to have it with berries and yogurt. 

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Black Bean and Sweet Potato Quesadillas

Another tasty queasadillas recipe

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Ingredients

2 tortilla wraps

1 sweet potato peeled and chopped

1 tin black beans

1 teaspoon garam masala

half a teaspoon turmeric

half a teaspoon paprika

1-2 handfuls spinach

2 slices cheese of your choice (I used cheddar)

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Step 1: Steam or boil sweet potato until soft. (About 10 minutes) 

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Step 2: Rinse and drain black beans. Put in mixing bowl along with cooked sweet potato. Mash with potato masher or fork. 

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Step 3: Add in spices and mix well. 

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Step 4: Place 1 tortilla wrap on baking sheet lined with parchment paper. Spread black bean and sweet potato mixture on top of tortilla. 

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Step 5: Put spinach on top of black beans and sweet potato. Then put cheese on top of spinach. 

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Step 6: Finally put second tortilla on top and press everything together. Bake in oven preheated to 180 c for 10-15 minutes. 

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Step 7: Cut into quarters and enjoy for lunch or dinner. If you have some leftover you can put it in the fridge and reheat it the next day. 

 

Carrot, Celery and Apple Soup

A nice soup for autumn

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Ingredients

1 tablespoon olive oil (or alternative cooking oil)

1 onion chopped

2-3 cloves garlic chopped

about 1 teaspoon ground coriander

about 1 teaspoon ground ginger (or some chopped fresh ginger)

about half a teaspoon ground turmeric

5-6 carrots peeled and chopped

1-2 stalks celery chopped

1 apple peeled and chopped

about 1 litre water

 

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Step 1: Heat the olive oil in a pot and cook the onion and garlic for 2-3 minutes. 

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Step 2: Add in ground coriander, ginger and turmeric and cook for another 1-2 minutes. 

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Step 3: Add in carrot, celery and apple. Stir well. 

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Step 4: Add in water. Bring to the boil, then simmer for 25-30 minutes. 

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Step 5: Blend until smooth. 

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Step 6: Enjoy this soup hot as part of your lunch or dinner. This soup should be OK kept in the fridge for a few days. Take it out and reheat it whenever you want. 

 

Baked Sweet Potato Falafel

An easy, tasty falafel recipe. I like to put these falafel in wraps and salads.

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Ingredients

2 sweet potatoes

1 tin chickpeas

juice of half a lemon

1 teaspoon ground cumin

1 teaspoon ground coriander

half a teaspoon ground paprika

a handful of fresh coriander chopped

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Step 1: Peel and chop sweet potatoes. Steam or boil until soft (about 10 minutes).

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Step 2: Rinse and drain chickpeas. Put in mixing bowl along with cooked sweet potato. Mash with a potato masher or fork. 

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Step 3: Add in lemon juice, spices and fresh coriander. Mix everything together well.

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Step 4: Form mixture into balls and place on baking tray lined with parchment paper. (I made 14 falafel from this mixture.) Bake in oven preheated to 200 c for about 20 minutes. 

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Step 5: The falafel should look like this when they are done. Enjoy hot or cold. They can be eaten on their own or you can add them to a salad or wrap. They should be OK kept in the fridge for a few days. 

Quinoa and Lentil Pilaf

An easy, tasty, high-protein vegetarian dish

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Ingredients

1 tablespoon olive oil (or alternative cooking oil)

1 onion chopped

2-3 cloves garlic chopped

some fresh ginger chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

1 carrot peeled and chopped

1 stick celery chopped

1 pepper chopped (I used a red pepper. You could also use a yellow or green pepper)

half a cup quinoa

half a cup lentils (I used green lentils. You could also use red or brown lentils)

2 cups water

juice of 1 lemon

 

This recipe makes 2 servings

 

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Step 1: Heat olive oil in a saucepan and cook onion, garlic and ginger for 2-3 minutes. 

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Step 2: Add in ground cumin and coriander and cook for another 1-2 minutes. 

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Step 3: Add in carrot, celery and pepper and cook for another 1-2 minutes. 

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Step 4: Add in quinoa, lentils, water and lemon juice. Bring to boil, then simmer for 15-20 minutes (all the water should be absorbed). 

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Step 5: Enjoy this pilaf for lunch or dinner. If you have some leftover you can put it in the fridge and reheat it the next day. 

Quinoa and Butter Bean Burgers

Another tasty veggie burger recipe

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Ingredients

half a cup quinoa

one and a half cups water

1 tin butter beans

1 carrot peeled and grated

1 tablespoon tahini (sesame paste)

half a teaspoon ground cumin

half a teaspoon ground coriander

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Step 1: Put quinoa and water in a saucepan. Bring to the boil, then simmer until all the water is absorbed (about 15 minutes).

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Step 2: Rinse and drain butter beans. Put in bowl and mash with potato masher or fork. 

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Step 3: Add cooked quinoa, grated carrot, tahini, ground cumin and coriander to mixing bowl. Mix everything together well. 

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Step 4: Form mixture into burgers and place on baking tray lined with parchment paper. (I made 7 burgers from this mixture.) Bake in oven preheated to 180 c for 20-25 minutes. Flip burgers halfway through to ensure that they are cooked evenly on both sides. 

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Step 5: Enjoy these burgers as part of your lunch or dinner. I had them with baked potato and steamed broccoli. If you have some leftover you can put them in the fridge and reheat them the next day.