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.
Shivaay Delights has definitely turned a leaf this year by going more healthy. That’s not to say I don’t crave my sweet baked treats! Some brownies have just been taken out of the oven! 😉
This salad attempts to capture strong tangy Mediterranean flavours that really make you appreciate good food!
Enjoy! A gnocchi recipe coming up soon. Much love, D x
1 cup ebli durham wheat pre cooked
1 small bag of baby spinach
1 tin chickpeas drained 400g
1 red bell pepper diced
Big handful of plum/cherry tomatoes
1 roasted aubergine cut into chunks
Crumbled feta cheese to taste
5 tbsp olive oil
Lemon juice of 1 small lemon
1 heaped tsp wholegrain mustard
Salt to taste
Assemble all the salad ingredients. Toss well to mix and pour over the salad dressing
*I roasted the aubergine on the stove. You can roast it in the oven with the skin on until crinkly and tender
Summertime calls for easy and fresh salads. Full of goodness and yumminess! Here I bring you my new recipe made today. Extremely healthy and incredibly tasty! I am one happy lady!
2 large cups quinoa cooked
1 tin pinto beans drained
1 medium carrot grated
15 mini plum tomatoes quartered
Handful of coriander chopped
2 heaped tablespoons flax seeds
6 tbsps olive oil
2 tsp whole grain mustard
Juice of 1 lemon
Salt to taste
4 tbsp water
I roasted the aubergine directly on the gas of my stove. Very Indian style! I kept the gas on low and kept turning the aubergine as it was slowly roasting. When the skin wrinkled and the flesh was tender. I removed it and let it cool down
Gently removed the skin and then cut the aubergine into small chunks
Placed in a large salad mixing bowl with the rest of the salad ingredients. I then combined all thoroughly. Lastly the dressing was added and infused in
I have a wonderful soup maker gifted from Tefal but I fail to use it regularly. I love clear soups with chunky vegetables happily floating away in a tasty seasoned broth.
I feel SO satisfied after having a bowl or two and am now absolutely adamant to make more soup for myself! This is a very simple recipe I put together today. I used my soup maker machine but it can be cooked all in a saucepan as a one pot soup dish.
I hope you enjoy this spring time soup. Here’s to more soups being made!
8-10 baby sweetcorn chopped
1 small onion chopped
1 tomato chopped
2 celery sticks sliced
1 litre water
2 cubes vegetable stock
2 handfuls of small pasta shells
Salt to season
Garlic and chilli granules optional
Place all the ingredients into a soup maker or in a saucepan on a medium heat to simmer. Cook through until soft.
Serve with a little grated cheddar on top and some fresh bread
I have a tremendously healthy salad recipe for today. One that we had last night and has left me vitalised! Low fat, high in protein and fibre and so very tasty. I felt so good eating it and I still have some left over for lunch.
Perfect for a summer’s evening with a cheeky glass of crisp white wine if you want 😉 I’ll be experimenting and creating more salads this season. Can’t wait to share them with you all.
1 cup quinoa
1 raw peeled and grated beetroot
3 spring onions finely sliced
1 big tomato roughly chopped
1 tin roseca/borlotti beans rinsed & drained
Feta cheese crumbled (low fat)
Handful of sunflower seeds
1tbsp olive oil
Juice of half a lemon
1/4 tsp garlic granules
Salt to taste
Put the quinoa to in a small saucepan and cook upon instruction. I tend to cook it like pasta. Bring the water to a boil and then simmer for 15 to 18 minutes. Drain and set aside
In a large bowl add the rest of the ingredients in order according to the pictures. Leaving the beetroot til the end..ish. This way you cab minimize the addition of the deep pink colour to the salad
Crumble in the feta last and fold in
Serve alone or with some buttered whole grain pitta bread
Recently my husband and I went out on a dinner date to a lovely Japanese restaurant, where I sampled a green juice similar to the one I have made here. What is so lovely about this particular juice is that you can taste all the different levels of fruit and veg within. Blending the pulp as well keeps all of the goodness in!
I can totally see myself having this drink over and over again definitely a thirst quencher whether in the winter when you need a immune vitamin boost or in the summer when you need something so very refreshing!
2 sticks of celery
8 green grapes
Handful of fresh mint
Handful of spinach
100ml apple juice
Dash of fresh lime
Add all ingredients into a drinks blender and whizz til smooth
Serve cold, but do stir as the celery will sink to the bottom of the glass
A winter warmer, so quick. I think it’s too good to be true. Very tasty, healthy and comforting on a cold winter’s night…
Makes a lovely main or even a side dish to go with your Christmas dinner. Have a look and give it a go. Do let me know how you all like it. Love feedback! Until then, much love, D x
1 large cup precooked quinoa upon instruction
1 aubergine diced
1 bell pepper diced
12 plum or cherry tomatoes
5 garlic cloves
2 courgettes diced 2cm chunks
1 chilli sliced finely
Coriander to garnish
Fresh lime juice to taste
Salt to taste
Preheat oven to 200°c, place all the vegetables in a large deep roasting tray. Season with salt and a generous drizzle of olive oil
Roast for 20 minutes or until all the vegetables are cooked through and a little charred
Carefully fold in the cooked quinoa, drench in lime juice to taste. Use freshly cut coriander to garnish the quinoa