You got to try these peas! We ate them right out of the pan, and then the rest just made it into this salad. Recipe below, enjoy the healthy yumminess!!! Can you tell I love easy meals yet?
The Spicy Chickpeas
1x tin organic chick peas
1 tsp curry powder
½ tsp paprika
tbsp olive oil
sea salt to taste
a big squeeze of lemon
Optional: Chilli powder…do it!! (I add a couple of pinches of chilli powder when I make these for me, but leave it out when I’m sharing with my children…because otherwise I hear ‘Mum it’s burning my mouth!’ and I know it’s not!
Heat olive oil in a medium sized pan, and add the well drained and rinsed chick peas.
Heat them on a medium, adding in the lemon juice, salt and spices until lightly browned.
This should only take around 4-5 minutes.
Remove from the pan and serve with a salad, or just by themselves as a high protein snack.
This is one of my most rewarding recipes to make. The tomato sauce is rich, full of flavour, and so incredibly healthy. Processed store brought pasta sauces can be filled with harmful additives, including flavour enhancers (msg).
This sauce is high in lycopene, which is a powerful antioxidant helping to prevent damage from sun exposure, and is thought to protect us from various forms of cancer. My kids can’t get enough of this delicious sauce, poured over gluten free pasta, on a pizza base, or just by itself! Perfect!
2 1/2 kgs of ripe tomatoes
400g chopped crown pumpkin pieces (no skin)
1 large deseeded red pepper
2 tins of plain chopped tomatoes
2 peeled brown onions
2-4 garlic cloves
A handful of fresh herbs – I used mostly sweet basil, with a little thyme and rosemary)
Sea salt & pepper
Preheat over to 180 C bake. Oil a large roasting dish, and place tomatoes, garlic, onions, pepper, pumpkin, and herbs in the dish. Cover with a good amount of sea salt, (1/2 tsp) pepper and a few glugs of olive oil. Pop into the hot oven and roast for 25 – 35 minutes. Turn vegetables halfway though cooking to prevent browning or drying.
Remove from oven once pumpkin is soft and falling apart. Add two tins of plain chopped tomatoes to the roasting dish, and let it all rest for around 20 minutes, and then pop ingredients through your whizz. (you will need to do this is batches) I blend the sauce for only a few seconds, so that it’s not a complete puree, but well mixed. Blend it as much as you like…it’s up to you. After each batch is blended, transfer it all into a large mixing bowl and stir through, taste test it…the whole family will want to be involved at this stage….add a little more salt or pepper if it needs it.
This sauce can be bottled, but I prefer to freeze it in small batches. It will also keep for a few days in the fridge in a glass jar.
Makes around 3.5 litres.
Enjoy on pasta, or pizza. Also use in soups, stews or Mexican meals.
These tasty bliss balls are full of nutrients, and are a great source of potassium from the dried bananas and sunflower seeds.
I made these nut free so they can go along to school with my children. Many schools and early childhood centres are nut free, so these make a great addition to lunch boxes, or to a plate of shared food.
6 medjool dates (pitted)
90g dried organic coconut flakes or desiccated (plus extra for rolling)
70g sunflower seeds
60g dried organic banana pieces
The juice of a medium orange
Pop the sunflower seeds, and coconut into a food processor (I used my Nutri Bullet) and whizz to chop up the seeds and coconut flakes a little.
Add the dried fruit and orange juice, and whizz until a paste forms. Add a little extra juice if its too dry, or a little extra dried coconut if it’s too wet. Whizz again.
Form the mixture into 12 even sized balls and roll in coconut.