It’s been a while since i have blogged only because recently my children have become so very fussy and I don’t have time as i’ve been concentrating on my photography work!
But today I was determined to cook something super healthy and blog on the same day like I used to.
I bring with me a super duper trio of broccoli, kidney beans and sweetcorn style filling for the ever popular tortilla wrap!
So here goes…Much love D x
1 large broccoli into florets
1 tin kidney beans
1 tin tomato crushed
1 small tin of sweetcorn
1 tbsp rapeseed oil
3 shalots diced
2 garlic cloves minced
1 tsp cumin seeds
Crushed chilli flakes to taste
Salt and pepper to taste
Heat up oil and cumin seeds in a large saucepan on a medium heat. Once the seeds sizzle, cook off the shalots for a minute or so.
Toss in the broccoli with the sweetcorn.
Season with salt, pepper and chilli flakes. Mix well
Cover and cook on a low heat for 8 to 10 minutes
Put in the crushed tomatoes, kidney beans and garlic. Stir well. Cover for another 10 minutes
Now the filling is ready to put into tortilla wraps! Don’t forget the grated cheese! If you’re not vegan.
Himalayan salt is extremely new to me but I’m loving the benefits! I enjoy it in my food! I am now bathing in it and I also have a Himalayan rock salt lamp to calm me down at the end of the day. Nutritionally packed with over 80 healing minerals it’s an amazing addition to our diet and lifestyle.
I extremely enjoy it when it is sprinkled on edamame beans with various different spices. Such a distinctive salty taste and very, very moreish!
I normally wait on them in restaurants but a few weeks back I spotted a frozen variety and I was ecstatic! I haven’t stopped eating them since…
200g Edamame beans in pods, cooked as per instruction
Himalayan rock salt to taste
1 tsp garlic powder
1 tsp chilli powder
Sprinkle all seasoning on the cooked edamame bean pods
Make sure all covered in the salt and spices
Ready to pop them into your mouth!
(Himalayan salt picture courtesy of Thesnowfairy.com)
This week has been a very naughty week in regards to food for me. A ll I have been munching on is chocolate, chocolate and more chocolate. I didn’t feel guilty so much during the week as I did this morning! I had to eat something good for me, healthy and yet have a detoxing effect.
I’ve always heard my Mum telling me and practically feeding me the goodness of green mung beans. A natural cleanser, full of protein and a general all rounded nutritious bean. Normally I cook them as an Indian Curry but that won’t help me with the detox side of things. I took my large jar of mung beans and created this healthy dish. Simplicity at it’s best! Enjoy friends…
1 cup mung beans
3/4 cups water
Vegetable stock cube
1 garlic clove crushed
Salt and chilli powder to taste
Fresh lemon juice
Boil the mung beans in the water along with the vegetable stock cube, once brought to the boil place on a medium simmer for 15 minutes
Add in the crushed garlic, salt and chilli powder, simmer for a further 10 minutes or until the beans are soft and tender
Serve up in a large bowl and squeeze in a generous amount of lemon juice. Start eating and let the detox begin!
Add a little o lay! to your English breakfast! Button mushrooms with white kidney beans and plenty of taste! Goes incredibly well next to a poached egg or two. Ok! Now my mouth is literally watering! I’m off to fix myself a hearty breakfast! Even though it is 3pm in the afternoon here lol!
Hope you all have a fantastic day friends, much love, D x
300g button mushrooms
1 tin white kidney beans drained
½ tbsp olive oil
2 cloves garlic crushed
1 tsp peri peri spice mix
1 tsp dried cumin powder
200g tomato passata
Salt to taste
Mature cheddar cheese grated
Heat up the olive oil in a medium saucepan, on a low heat Sauté the garlic and mushrooms together
Throw in all seasoning and spices, cover and cook for a few minutes
Pour in the tomato passata, along with the beans, stir. Bring to a boil and simmer for 10 minutes
Put the mushroom and bean mixture into a small deep oven dish, scatter over some grated cheddar and melt under the grill until the cheese is golden brown
I make cheese and tomato quesadillas a lot but I’m trying to up my fibre intake and I thought beans were the way to go. I didn’t want to cook the beans twice over, so prepped a quick filling within minutes. This way the beans remain nutritious and I’ll have a happy healthy me!
They were really yummy that I ended up eating more than I should have. I really have to start controlling my portion control!…Today we are having chilli and mushroom penne. I’m already thinking about our next meal! I am terribly addicted to food! Lol!
See you all soon with the pasta recipe, much love, D x
1 tin butter beans, drained & rinsed
1 onion chopped crescent shaped
2 plum tomatoes sliced thinly
2-3 handfuls of grated cheddar cheese
1 tsp cumin & coriander powder
Sprinkling of chilli flakes and garlic powder
Salt to taste
Olive oil to pan fry
Ready made tortillas
Take all the ingredients apart from the oil and mix well, until all is combined and nicely coated/seasoned
Heat a non stick frying pan on a medium heat with a little olive oil. Place the tortilla in the pan, add a few tablespoons of the butter bean mix on one half and fold over
Cook on both sides until the cheese has melted and the beans have warmed through