Zoodles with Chickpeas & Pesto

It was time to harvest my crazy flat leaf parsley plant today. Because parsley is rarely the star in any recipe, I kinda knew I’d be making a pesto. What else can you make with an over-abundance of any green herb? I chose a Parsley & Walnut recipe I found on Taste.com.au (link to that recipe here ) …but halved the ingredients because (1) I’m single and don’t eat much and (2) I didn’t really have enough parmesan cheese left to make the full batch…

Now even before I’d finished creating it I knew how I’d be enjoying the first serving: zoodles. Zucchini noodles, for those not in the know. Because I’m not a huge fan of Italian food – pasta and the like – I’m a bit clueless about the uses of pesto: besides as a dip, all that comes to mind is its presence in pasta dishes (total cliche). So, there it was: raw zucchini spiralled into spaghetti-like strands, to be crowned with my parsley pesto… BUT… what in between? I can’t just do ‘pasta’ & pesto: I mean, where’s the nutrient density in that? ‘Myright?Food Fervour

This is how my (single serve) meal came together:

I popped a frypan on the stove, splashing in a little EVOO and setting it to a low heat. Then I cut about a quarter of a red capsicum slicing it thinly lengthwise. I added it to the frypan.

Next I ‘zoodled’ (spiralled) half of a medium sized zucchini, and arranged the ‘pasta’ bed on my plate. I added approximately ¼ cup of (cooked) chickpeas to the frypan, with the now softening capsicum and gave it a little stir. Then I retrieved some feta & my freshly made pesto from the fridge, and my nutritional yeast from the pantry. There really wasn’t much left to do…

With the chickpeas warmed and the capsicum soft, it was time to plate. (Too easy, right?) I topped the zoodles with the capsicum first, creating a kind of ‘nest’ with them, then I tipped the chickpeas into the centre. Plopping a good dollop of the pesto on top of them, I cut a little piece (maybe 20gms?) of feta, crumbled it over the lot and finished with a sprinkle of (about 1 teaspoon of) nutritional yeast.

It’s a nice light veggie meal, like a ‘warm salad’ in a respect. I found the sweetness of the capsicum tempered any bitterness of the walnut & parsley pesto, and then there was delicious saltiness of the feta and nutritional yeast. If you want to give it a go (NB vegans simply omit the feta) I’d love to know what you think. 🙂

Asparagus & Sprouted Lentils with Avocado Sauerkraut Mash

The key to healthy eating is experimentation. Really, it’s not that hard, with the bottomless supply of information available at your fingertips on the net. I reckon I search for recipes (food ideas) pretty much every day of the week.

Today’s lunch was no exception. I checked out what I had in the fridge – paying particular attention to the veggies that needed to be used up first – and dived right into Google (the best thing since sliced bread….if you want to call that the best thing…)

Asparagus and sprouted lentils were first up. I found an appealing recipe (5th from the top of the first results page). But my (OCD!?) desire for nutrient density meant I had to search further. So I entered avocado & sauerkraut (just getting into sauerkraut for the first time in my life, so am kind of at a loss as to what to do with it) and found this interesting little recipe…

Envisaging how the two separate dishes may just compliment each other, I set to work, and produced this:food fervour

So, what’s in it? And in particular, what the hell is that stuff on top? It kinda looks like refried-beans-but-not? It’s actually avocado & sauerkraut.

I found the Sprouted Lentils with Asparagus recipe here, on the blog ‘My Own Private Kitchen’ and I altered very little: apart from the amounts (I’m ONE person) I omitted the basil, lemon juice, salt & pepper and I cooked in coconut oil instead. Oh yeah… and a lazy thing: I caramelised the onions in my Thermomix, per a recipe in Jo Whitton’s Quirky Cooking cookbook (making extra for later use, coz I LOVE caramelised onions).

The Avocado Sauerkraut Mash – on the website purelytwins.com – intrigued me. It’s so simple …but I found it needed something extra, and that extra was a dash of apple cider vinegar (lemon or lime juice might also do) for more, slightly sweeter, acidity. (I might’ve needed the added ‘oomph’ because my sauerkraut is homemade so could taste completely different – milder – than the stuff the twins use/d.)

To describe the processes super-briefly (for those who can’t be bothered visiting the links) here’s how it all came together:

Firstly I set the Thermomix to work on caramelising the onions for me (this takes about 20 minutes, the same amount of time as doing it yourself in a frypan) so I had time to prep my capsicum & asparagus. Frying them in coconut oil, over a medium heat for about 5 minutes, occasionally stirring, gave me time to make the ago mash simultaneously: halving an avocado, mashing & mixing it with 2 heaped tablespoons of sauerkraut. I pulled the veggies off the heat (leaving them in the frypan to ‘rest’) then mixed the (dash of) apple cider vinegar through the mash mixture and laid the bed of baby spinach on my plate. I added ½ cup of sprouted lentils straight into the frypan with the cooked capsicum & asparagus and stirred them through to warm. When the onions were done, I added about ¼ cup of them to the frypan, again mixing up the contents before placing them on top of the baby spinach. I scraped out every last bit of the avo sauerkraut mash from the mixing bowl and sat it on top of the lot.

It creates a visual feast, but you have to mix it all through when it’s time to consume: the sweetness of the onions and the capsicum counters & compliments the tang of the mash and there’s definitely one helluva lot of texture in the meal. You could also add a drizzle of olive oil and/or lemon juice if you prefer more moistness.

Hot Brekky in a Hurry

Working on a Sunday is never really fun, I mean, who wants to rush around on Sunday? I wasn’t starting work until 9:30am but I usually like to leave myself about an hour to get there. I’d been up for awhile drinking tea, messing around, when I realised it was close to 8am and I had to start getting my lunch ready. With about half an hour up my sleeve, I knew I’d easily have time to make a black quinoa salad, thanks to my beloved Thermomix.

It only takes 18 minutes…plenty of time! While I was chopping up the veggies I wanted to add to the salad, I was inspired to make myself a hot breakfast – after all, I had heaps of time, right? I mean, with Thermie taking care of lunch I had all this time to fry up some stuff….right?

Oh dear. Talk about multi-tasking! Even with my lunch veggies ready to add to the quinoa in the last 4-6 minutes, I was really pushing it. But I did it, and it was super wholesome and very tasty even though I inhaled it!

Somehow I managed – within 45 minutes – to prepare a quinoa salad, an apple & coconut chia dessert cup, do ¾ of the washing up, cook and eat the following super nutritious (and filling) hot brekky before leaving for work:

food fervour

Smashed fried eggs atop mushroom & capsicum Hash with (gluten free) avocado toast

Pop about 1 tablespoon of coconut oil in a frying pan over a medium heat, then chop up 8-10 mushrooms and ¼ capsicum. Throw them straight in the pan then de-stem and roughly chop up 3 kale leaves. Stir the mushroom & capsicum Hash then grab 2 eggs, ½ avocado and prep your toast by sitting it in the toaster so it’s read to go (I use gluten free bread).

Add the kale to the Hash and stir until it has wilted (a couple of minutes, tops). Start the toaster then serve up the Hash, returning the pan to the stovetop, adding a little more coconut oil and breaking the eggs into the pan. Spread the avocado over your toast (on the plate with the Hash) then with the spatula, roughly scrape the frying eggs from the pan base, tearing and smashing them up as you tip them on top of the Hash. Season and get stuck into this messy but highly nutritious and satisfying breakfast.