Category Archives: Side Dishes

Corn & Mango Salsa with Black Beans

Ingredients:

  • 2 corn cobs
  • 1 small Lebanese cucumber
  • 1 mango
  • 1 avocado
  • 1 red onion
  • 1 small tin of black beans (drained and rinsed)
  • 1 long red chilli (seeded)
  • 1/2 red capsicum
  • Large handfuls of coriander and mint
  • Olive oil
  • Lime juice
  • Salt to taste

Method:

  1. Steam the corn then allow to cool before slicing off the kernels into a salad bowl
  2. Dice the mango, avocado, cucumber and capsicum and add to the salad bowl
  3. Finely dice the onion and chilli and add to the salad bowl followed by the black beans
  4. Add a large handful of roughly chopped mint and coriander then dress with a squeeze of lime juice, salt to taste and a splash of olive oil 

Simple, fresh, vibrant, seasonal and an easy accompaniment to any grilled meats. It doesn't need much dressing as the quality ingredients are full of flavour. Enjoy.

 

 

 

Garlic Eggplant, Carrots and Capsicum Salad with Goats Cheese Fetta

Ingredients:

  • 1-2 Large red capsicums
  • 1 Large eggplant
  • 3-4 Carrots
  • Marinated Goats cheese fetta
  • Large handful of parsley
  • Large handful of mint
  • Squeeze of lemon juice
  • Salt & pepper to taste
  • 2 bay leaves
  • 2 large garlic cloves
  • Olive oil

Method:

  1. Chargrill both capsicums whole over a naked flame or under the grill until the skin is completely blistered and blackened. Place in a bowl and cover with cling wrap for a few minutes to cool and soften. Once cooled, cut in half, remove the membrane, seeds and core and carefully peel off the blackened skin. Slice the capsicum into thin strips and place in your salad bowl. This is messy a job so feel free to use kitchen gloves or a small sharp knife to speed up the job. The end result is worth it!
  2. Scrub or peel your carrots, cut them lengthways and cut the eggplant into large chunks. Place them on separate baking trays drizzled with olive, salt and pepper, a bashed garlic clove and a bay leaf.
  3. Roast the veggies in a moderately hot oven at 180 degrees until golden and tender. The eggplant can also be chargrilled with olive oil in a griddle pan.
  4. Once the veggies are cooked and slightly cooled, toss into your salad bowl with the strips of capsicum then add roughly chopped herbs, crumble over the goats cheese with a little of the marinated oil and add a squeeze of lemon juice to taste.
  5. Serve warm.

 

 

 

French Beans, Broccoli & Puy Lentil Winter Salad

This winter warmer salad is vibrant and fun. Lentils provide a rich source of essential nutrients such a B group vitamins, protein and iron. An ideal alternative for vegetarians and very filling.

Ingredients

  • 1 cup of Puy lentils (black French lentils)
  • 1 Head of broccoli
  • Large handful of green beans
  • 1 cup of peas
  • 1 small red onion
  • Olive oil

Stock of your choice (I used beef because it has loads of flavour). Make your own or make sure you use a good quality preferably organic low salt brand.

Method

  1. Cook the lentils according to packet instructions and set aside to drain.
  2. Top and tail the beans, cut the broccoli into florets, wash the peas and steam the lot - separately!
  3. Toss the lentils and veggies in a large bowl, then add finely sliced onion and torn mint leaves. Mix through a dash of your chosen dressing and if you're serving the tahini dressing, serve extra on the side.

Tahini, Mint & Yoghurt Dressing

  • 1/2 a cup of Tahini paste
  • 1/4 to 1/2 cup of natural sheep or goat yoghurt
  • Lemon juice
  • Salt
  • Handful of fresh mint
  • 1 small clove of garlic smashed to a paste

Mix all the ingredients in a jar or small bowl, add roughly chopped mint and serve.

Simple Vinaigrette Dressing

  • Olive oil
  • 1 teaspoon of Dijon mustard
  • Lemon juice or organic white wine vinegar
  • 1 clove of garlic smashed to a paste
  • Salt & Pepper to taste

Mix 3 parts olive oil to 1 part lemon juice or vinegar into a jar, then add remaining ingredients and shake.  

 

 

 

 

 

 

Cumin Kale Brown Rice with Red Quinoa – More fun than it sounds

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Kale has got to be one of my favourite green veggies and it is an amazing superfood rich in beta carotene, vitamin K and calcium. So many health benefits.

I personally like the baby black kale as I find the leaves are slightly softer and it takes less time to remove the less palatable stems. To do this, I use kitchen scissors then layer the leaves and slice long strips like cabbage. Quinoa is all the rage, high in protein gluten free and delicious.

Ingredients

  • 1/2 to 1 cup of brown rice
  • 1/4 to 1/2 cup of Red quinoa (it can be white) cooked according to packet instructions
  • 1 bunch of kale
  • 1 medium onion finely diced
  • 1 clove of garlic crushed into a paste with salt
  • Olive oil
  • 3/4 teaspoon of cumin seeds
  • Chicken stock (reduced salt, home made or a good quality brand from your local butcher preferable) or water

Method

  1. Cook and drain quinoa and set aside
  2. Pan fry onions with garlic and cumin seeds in olive oil then stir through the rice
  3. Add chicken stock or water (enough to cover 2cms over the level of rice) allow to come to the boil then pop on a lid and simmer gently until partially absorbed. At this stage, stir through the kale and continue until the rice is cooked through. Keep and eye on the level of stock or water and add more if the rice needs more cooking time
  4. Once cooked stir through the quinoa, adjust seasoning and serve

Sweet Carrots & Beets with Apple Cider Vinegar & Honey

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Sweet carrots and beetroots is delicious in wraps, and healthy burgers.

Ingredients

  • 2 carrots
  • 1 large beetroot
  • Large handful of fresh mint leaves
  • Apple cider vinegar with honey
  • drizzle of macadamia oil (optional)

Method

  1. Wash the veggies and grate long strips using a mandolin into your salad bowl
  2. Stir in roughly chopped mint leaves
  3. Drizzle over apple cider vinegar with honey and mix

That's it! So easy, no cooking required as this is a raw veggie salad. Allow the salad to sit for a while before serving. The cider will cook (macerate) the veggies and intensify the flavour.

Minted Corn & Mango Salsa

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This is one of my favourite salsa/salad to have during the warmer months of the year. It's fresh, vibrant, a little spicy and has seasonal fruit and veggies that are delicious. Enjoy with grilled chicken, salmon fillet or with pulled pork in a corn tortilla.

Ingredients

  • 1 x 400g tin of corn kernels
  • 1 large sweet mango (diced into cubes)
  • 2 Lebanese cucumbers (diced into cubes)
  • 1/2 fresh jalepeno chilli
  • 1/2 small red onion
  • 1 x avocado diced
  • handful of chives
  • handful of coriander
  • handful of mint

Method

  1. Drain and toss the corn kernels in a salad bowl then add diced avocado, mango and cucumber.
  2. Finely dice the jalapeño and onions then add roughly chopped herbs.
  3. Squeeze some mango juice over the top, season with salt to taste and a dash of olive or macadamia oil (optional).

 

Red Rice and Broccoli Salad with Cranberries

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Red rice is another example of a low GI unhulled or partially unhulled grain with a nutty flavour and a high nutritional value. Served warm or cold, this dish has been one of favourites lately because it's filling and versatile.

Red Rice & Broccoli with Cranberries

Red Rice & Broccoli with Cranberries

Ingredients

  • Red rice (available from your local Health Food stores, Organic Grocers or speciality delis and supermarkets)
  • 1 small onion finely diced
  • 1 clove of garlic crushed into a paste with a little salt
  • 1 fresh bay leaf (optional)
  • 1/2 - 1 teaspoon of cumin seeds
  • Broccoli
  • Handful of Dried cranberries
  • Olive Oil

Method

  1. Cook the red rice according to packet instructions, drain, fluff up and set aside.
  2. Steam the broccoli in small florets and set aside.
  3. Gently pan fry the onions, garlic and cumin seeds in a little olive oil with the bay leaf until the onions have softened - don't burn the cumin!
  4. Add the cooked rice to the saucepan then the broccoli and cranberries and stir through. 

That's it! So simple and really tasty. Adjust olive oil and seasoning to taste.

Feel Good Summer Salad

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...with beetroot, carrot, spinach, orange & goats cheese 🙂

A fresh, vibrant and tasty salad using seasonal ingredients and fruit. Adding fruit to your salads not only adds a touch of sweetness (avoiding the need to drizzle an oily dressing over the top) but adds to your daily consumption of fruit which some of us struggle to fit in as snack on it's own. Adding fruit also helps to keep blood sugar levels at bay as you're less likely to reach out for unhealthy food choices laden with processed and refined sugars.

Ingredients

  • Orange segments from 1-2 oranges
  • 1 large beetroot
  • 1-3 carrots
  • baby spinach leaves
  • 1/2 - 3/4 cup of currants
  • 1/2 - 3/4 cup of pepitas
  • Dill soft goats cheese
  • Large handful of mint
  • Macadamia oil

Method

  1. Steam the beetroot, allow to cool then peel and dice
  2. Grate the carrots (long strips using a mandolin if you have one) and add to the beetroot
  3. Segment the oranges reserving some of the juice and pour it over the veggies. Then drizzle a dash of macadamia oil and season to taste
  4. Gently toss through the spinach leaves, currants, pepitas, roughly chopped mint and crumble over the cheese.

 

Saffron Freekeh & Veggie Salad Recipe

This salad recipe is another example of a low GI high fibre food which is highly nutritious and will sustain your energy and hunger levels all day. Ingredients
  • 1 bunch of  of Asparagus, char grilled (they taste better this way)
  • 1/2 small pumpkin
  • handful of green beans (steamed)
  • 1 red capsicum
  • 1 medium sized eggplant (salted then washed and patted dry)
  • 1 cup of freekeh
  • 1 red chillie (remove seeds for flavour without heat)
  • 2 cloves garlic
  • pinch of saffron strands
  • chicken stock
  • olive oil
  • sea salt
  • 1 tablespoon of grated ginger
  • 1/2 to 3/4  teaspoon cumin seeds
  • fresh lemon juice
  • large handful each of fresh mint, parsley and chives
Method
  1. Soak a pinch of saffron strands in hot water or stock and allow to steep until ready to use then lightly steam and char grill the beans and asparagus.
  2. Dice the pumpkin and eggplant into chunks and  slice thick chunks of the capsicum. Arrange on a baking tray. Crush and mix the ginger and garlic into a bowl, add the cumin, olive oil and salt. Smother the veggies, and bake in oven at 150 degrees until tender or if you're pushed for time, bake at 180 degrees and keep and eye on the eggplant and capsicum which will cook quicker than the pumpkin. Alternatively, par boil or steam the pumpkin to speed up the cooking time – allow to cool.
  3. Cook the freekeh according to packet instructions adding the soaked saffron. Transfer to a salad bowl and toss through the veggies and herbs then drizzle with a dash of olive oil and lemon juice to taste.
Serves 5 Variation: toss through marinated goats cheese fetta...Yum!    

Creamy Roasted Beetroot Dip

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There are endless ways to enjoy this vegetable, roasted, blended into a soup, as a juice or grated and eaten raw.

Beetroots are a low fat, vitamin and mineral packed vegetable that contain powerful antioxidants. Get some into your diet by trying this delicious dairy free creamy roasted beetroot dip today.

Ingredients

  • 1 large beetroot (washed, unpeeled)
  • 2-3 garlic cloves
  • sprinkle of cumin seeds
  • water
  • 3/4 cup of cashews
  • salt & pepper to taste
  • Drizzle of olive oil
  • Basil

Method

  1. Wash and chop the beetroot, place it on top of a sheet of foil, add bashed garlic cloves (unpeeled and whole), cumin, drizzle of olive oil and enough water to create steam and cook the beetroot.
  2. Lightly wrap and seal then cook in a hot oven 180 degrees until tender
  3. Once cooled, peel and roughly chop into your food processor or nutri-bullet, with the super soft and sweet garlic cloves (peeled).
  4. Add a few basil leaves (2-3), the nuts and blend until smooth and creamy then add salt to taste
  5. Adjust the consistency with a dash of water or olive oil

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