Tag Archive | healthy recipes

Sauteed Beetroot Greens

I have been dabbling in growing a few different vegetables in my garden over the last few months, one of which is beetroot.

It has taken a while for the beetroot to grow to an edible size but they were finally ready last week!

I was going to a friends house for lunch and as I was brought up to always bring something to share when I go to someone else’s house (thanks mum) I decided I would make a raw beetroot salad. I shall write that recipe up soon as it is also delicious, however this post is about what I made with the beetroot stalks.

As I cut the stalks off the beetroot and was about to throw them into the compost bin I suddenly thought ‘surely there must be something I can make with these?’ It seemed such a waste to throw away so much of a vegetable!

Raw beetroot

Raw beetroot

My good friend Google came to the rescue and I found a delicious recipe that I’m going to share with you all so no-one has to waste beetroot greens again!

The original recipe was called: Sautéed beet leaves with coconut milk & capers, however I didn’t have capers so mine is minus the capers. I must give credit to themindfulfoodie for this delicious recipe!!

Ingredients:

  • 2 tbsp coconut oil
  • 1 small brown onion, finely diced
  • 2 cloves garlic, finely diced
  • 5 cups (~500g) shredded beet leaves & chopped stems
  • ½ cup coconut milk
  • sea salt to taste
  • squeeze of lemon

Method:

In a wide and deep fry pan, heat oil and sauté onion until translucent. Add garlic and sauté briefly before adding the beet leaves. Stir continually.

Once the leaves have wilted add the coconut milk. Saute for a couple more minutes, then turn off stove. Season and squeeze over some lemon juice.

(Note: the dish is not meant to be saucy — the milk evaporates off. If you would like it to be creamy, just add more coconut milk.)

Sauteed Beetroot Greens

Sauteed Beetroot Greens

I hope you give this a try as it really is delicious and full of nutrition. The greens are rich in calcium, iron and vitamins A and C. Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium.

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Hearty Lentil Casserole

I am trying to be more creative with the meals that I cook, using healthy recipes.

Today’s experiment was a vegetarian lentil soup, I got the recipe from my sister who has started cooking from the Revive Café cookbook edition 2 recently and raves about it.

Hearty lentil casserole

pre cooking lentil casserole

Hearty Lentil Casserole 
 
Makes 10 one cup servings
2 Medium carrots, diced
1 zucchini (courgette) sliced
2 stalks celery, diced
2 potates cubed
1 large onion diced
2 cloves garlic finely chopped/crushed
1 tablespoon oil
1 cup (brown) lentils
1 teaspoon mixed herbs
4 cups water
3 tablespoons honey (or date puree)
1 teaspoon salt
2x 400g cans chopped tomatoes
To garnish: finely chopped parsley
 In a large pot, sautee the carrots, zucchini, celery, potato, onion, garlic and oil for 5 minutes or until soft.
  1. Add the lentils, mixed herbs and water and cook on medium heat for around 25 minutes or until soft .
  2. Add remaining ingredients and cook for a further 10 minutes.
  3. Serve with rice.
Hearty lentil casserole

Hearty lentil casserole

 

This is a delicious recipe to keep you warm in the coming Winter months. I found the mixed herbs combined with tomato flavour absolutely amazing. I am looking forward to making this again with other combinations of vegetables as substitutions to create a  new dish.

I would love to hear how your version turns out.