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Cook the quinoa and the broccoli ahead of time, so it has chance to cool. Blanch the broccoli by dropping it into boiling water for 3 minutes, then rinsing in cold.
I also toasted the seeds and made the dressing ahead of time. The book says to toast each kind of seed separately, so I did. The dressing I made by shaking the ingredients in a jar.
Then I spread out the ingredients on a big platter, in the same order that I’ve listed them above. It hardly fit and I couldn’t easily toss it, so next time I might make it in our biggest bowl.
This recipe is much more substantial than most salads, with interesting and interesting texture thanks to roasted seeds, quinoa and avocado. The dressing includes maple syrup and is sweet and delicious.
This recipe is adapted from a cookbook called ‘Leon Happy Salads.’ As the name suggests, it’s full of vitamins, and we were all surprised by how filling it was. Maybe thanks to the quinoa? The dressing made it taste sweet without being sickly, and the nuts give it a lovely crunchiness.
I was surprised by how happily the children ate this. I was expecting them to protest, so I was planning on making them eat just half a portion and supplementing with other things, but in the end, apart from a boiled egg and some cherry tomatoes, this was all they had for tea. Me and Russell too. Erin enjoyed the crunchiness, and Lanie said it was ‘yummy but healthy’, whatever that means. She doesn’t like feta, so she picked that out and gave it to me.
UPDATE: The children now deny all knowledge of ever having liked this, although they still eat it (under sufferance.) They have asked me to remove it but me and Russell still really like it so it’s staying on. (October 2017)
Of course pancakes are delicious, but I always feel a bit sickened with myself after eating them, and would like to lie down for a nap. Here are two healthier pancake recipes. They are higher in fibre, and contain protein in the form of nuts and seeds, but they still feel indulgent because (after all) they are pancakes.
I have tricked you with that title because, the thing is, all sauerkraut is easy. It’s just cabbage and salt left in a jar to ferment. How it ends up being one of the healthiest foods on the planet is an interesting story, one I will explain here alongside instructions on how to make your own.