“People seem to think embracing life means to jump off cliffs and kiss strangers. Maybe it’s just slowly learning to love yourself.”
Good Companions, Hove
Tomato + Chickpea Curry
♥ 1 tsp each cumin and coriander seeds
♥ ¼ tsp crushed chillies
♥ 2 garlic cloves, crushed
♥ 30g piece root ginger, peeled and finely chopped
♥ handful roasted slivered almonds
♥ ½ tbsp olive oil
♥ 1 onion, chopped
♥ 500g ripe tomatoes, chopped
♥ 1 lime
♥ 3 tbsp coconut yogurt
♥ 1 x 410g tin chickpeas
♥ 200g frozen peas
- Toast the cumin and coriander seeds in a dry nonstick pan. Using a pestle and mortar, grind the toasted seeds, the crushed chillies, garlic, ginger and coriander stalks into a paste.
2. Return the pan to the heat, add the oil and onion, cover and cook for 5 minutes until soft. Add the spice paste and 2 tablespoons water and cook for 2-3 minutes.
3. Add the tomatoes and 100ml hot water from the kettle, stir, cover and bring to the boil. Simmer, covered for 10 minutes.
4. Whiz the juice and zest of the lime, the yogurt and a pinch of salt in a food processor, add the chickpeas to the curry, cover and cook for 5 minutes. Add the peas, cover and cook for 2 minutes. Stir well.
5. Season; serve with rice and top with the coconut yogurt andslivered almonds.
Winter Superfood Salad
♥ 450g Sweet Potato, diced into 2cm cubes
♥ 2tsp olive oil
♥ 1/2 tsp salt
♥ 1/2 tsp sumac
♥ 160g quinoa
♥ 300g frozen edamame
♥ 2 spring onions, thinly sliced
♥ 1 large handful flat leaf parsley, chopped
♥ 1 large handful mint leaves
♥ 2 tsp sesame seeds
For The Ginger-Soy Dressing
♥ 2 tbsp lemon juice
♥ 2 tbsp light soy-sauce
♥ 1 tsp sesame oil
♥ 1 x 4cm piece ginger, grated
♥ 2 tsp agave
1. Preheat the oven to 180c.
2. For the dressing, mix the lemon juice, soy sauce, sesame oil, grated ginger and agave. Taste for balance of sweet, sour and salt and make any adjustments you’d like. Set aside in a sealed container in the fridge.
3. Toss the sweet potato in the olive oil with the salt and sumac in a roasting tin and roast for 30 minutes until golden brown and tender.
4. While the sweet potato is roasting, rinse the quinoa well in a sieve and then measure the grain in a measuring sup. Measure 1.5 times that volume of water – pour into a medium saucepan and bring to the boil over a high heat. Ass the quinoa and turn the heat right down, cover and simmer for 12 minutes.
5. Bring well-salted water to the boil in a small pan and add the edamame for 30 seconds. Drain and release the beans by squeezing the pods gently over a bowl.
6. To assemble the salad, mix the quinoa with the spring onions, parsley, mint and edamame.
7. Arrange the spinach leaves in a bowl, slicked with a little of the dressing. Toss the quinoa with the rest of the dressing and arrange on top of the spinach along with the sweet potato. Sprinkle with a few sesame seeds and serve.
♥ 100g gluten-free oats
♥ 80g crushed almonds
♥ 1 tablespoon ground cinnamon
♥ 1 teaspoon ground ginger
♥ ½ teaspoon ground cloves
♥ 600ml almond milk
♥ 1 tbsp coconut sugar
♥ 1 tsp molasses
Carrot, Apple+ Ginger Juice
Orange Infused Carrot Soup with Ginger + Corriander
♥ 1 small onion, roughly minced
♥ 3 2cm slices of fresh ginger, minced
♥ 1 tsp ground cumin
♥ 1 tsp ground coriander
♥ 3 big carrots, roughly chopped
♥ 5 cups veggie stock
♥ the juice of 1 big orange
♥ 50g (dry weight) whole wheat quinoa
♥ To season: sea salt, freshly ground black pepper and chili flakes
♥ To serve: fresh coriander, good quality olive oil, freshly chopped coriander, a dash of paprika
- Add a dash of olive oil to a medium pan and heat on medium heat.
- Add the onion and sautee until translucent.
- Add the minced ginger, cumin and coriander, stir and cook for 1-2 minutes. Stir as needed, so as not to burn the spices.
- Add the chopped carrot and stir. If needed, add a little more olive oil.
- Cook for 2-3 minutes and then add the stock.
- Bring to a boil and then lower the heat. Continue to simmer until the carrots are tender and cooked.
- Add the orange juice and then turn off the heat.
- Allow the soup to cool and once cooled blend it to make it smooth. You might have to do it in two-three batches.
- Add the quinoa to a seperate pan of salted boiling water, boil for 12 minutes on low heat. Drain and set aside.
- To serve the soup, heat it up and top it with fresh coriander, chili flakes, olive oil or cooked quinoa. I tried multiple variations of serving, they’re all amazing. Well, the soup is amazing. Top it with anything you’d like, it will be tasty.
(⇣⇣⇣ Extra Bits Of Magic ⇣⇣⇣)
I Gigi Hove
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