By Janella Purcell, Naturopath, Nutritionist, Author, Healer, Chef.
Serves 2
I have used mainly non-starchy (low carb’) veggies in these recipes, and that’s to help reset your blood sugar levels and appetite. But, if you’re not struggling with your insulin levels (PCOS, Diabetes, Metabolic Syndrome) then some pumpkin and sweet potato will be fine 2-3 times a week. If you’re unsure then just leave it out. There are plenty of other veggies to be enjoyed.
I’ve used hemp seeds here as a source of protein, omega 3 fatty acids and fibre. Perfect gut food and very yummy.
Use any fresh herbs, nuts and seeds you like.
INGREDIENTS
| 1 parsnip, quartered |
| 2 large Portobello mushrooms |
| 1 zucchini, cut in quarters, lengthways |
| 4 asparagus spears |
| 1 small fennel bulbs, trimmed and halved |
| 1 cups 4-cm (1½-in) chunks Japanese pumpkin, skin on |
| 1 small red onions, peeled and halved |
| 1 small Italian garlic clove, cut in half horizontally |
| 2 tbsp olive oil |
| 2 tbsp thyme sprigs or rosemary leaves |
| 1 tsp unrefined salt |
| Cracked black pepper |
| 1 handful of flat-leaf parsley leaves, to serve |
| 2 cups quinoa |
| 4 cups filtered water |
| 2 tbsp hemp seeds |
| ½ cup mixed nuts, lightly toasted |
| ¼ cup mixed seeds – sesame, sunflower, ground pepitas, lightly toasted |
| Dressing |
| 1 tsp lemon juice or apple cider vinegar |
| 1 tbsp extra virgin olive oil |
| 1 tsp Dijon or seeded mustard |
| Season with salt and pepper |
METHOD
1. Preheat your oven to 190°C. Place all the veggies with the garlic, cut side down, on a large baking tray and add the oil, thyme, rosemary and seasoning. Use your hands to rub the seasoning all over the veggies. Transfer to the oven and roast for 20 minutes. I don’t generally turn my veggies but of you need to due to the type of oven you have then go ahead and turn them. Roast for another 10-20 minutes, again depending on your oven, until cooked and golden.
2. Meanwhile, put the quinoa in a saucepan and wash really well. Now add clean water and bring it to the boil. Drop to a simmer, put the lid half on and cook until you can’t see the water and little ‘volcano holes’ appear in the quinoa. This will take 10-15 minutes. Taste the quinoa; it should be tender and almost cooked. If not, add a splash more water. Put the lid on and turn the heat off. Allow the quinoa to cook in its own steam for another 10 minutes. Allow it to cool.
3. For the dressing, whisk all the ingredients together in a small bowl or combine in a small jar and shake.
4. To make the salad, put the quinoa in a large bowl with your fresh herbs, seeds and nuts and gently toss. Next carefully fold through your veggies, pour the dressing on and toss again.
CASHEW CHEESE
INGREDIENTS
| 1 cup/155g raw cashews soaked in 1.5 cups water for an hour |
| 1 tsp lemon zest, grated |
| 1 tbsp lemon juice |
| 1 tsp apple cider vinegar |
| 1 garlic clove (optional) |
| 1/2 tbsp Dijon mustard |
| 1 tsp unrefined salt |
| ½ tsp white pepper, ground |
METHOD
1. Drain your cashews, then place in a blender with the other ingredients and whiz until thick and creamy.
2. Adjust the seasoning to your liking. It will form up once it has been chilling for a couple of hours, making it more like a spreadable cheese. If you’d like to use it as a sauce in lasagna, on pasta, with your protein, then leave it out of the fridge for a while. It will last in the fridge for about a week.
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