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
My 3 year old son kept eating these flatbreads despite the fact that he occasionally got the odd chilli flake. He just kept on going. So very moreish are these flatbreads! That once you start, you won’t be able to stop!
1 cup wholewheat/chapati flour
1 cup self raising flour
1 tsp salt
1 tsp garlic granules
1/2 tsp dry chilli flakes
2 tsp sunflower oil
Boiling water to knead
Sunflower oil for cooking
Place both types of flour in a large mixing bowl with the salt, garlic granules, chilli flakes and 2 tablespoons of oil.
Use fingers to make a crumble consistency. Add boiling water gently to form a soft dough
Bring together and knead for 5 minutes
In the meantime heat a non stick frying pan on a medium heat
Take about a tablespoon and a half of dough. Roll flat to about a 10cm diameter disc
Place in the frying pan. Cook on both sides until golden brown, using a little oil to aid the process
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