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All tagged eat the season
If you have ever attended a talk of ours or been a client of Kat’s you know one of her favourite vegetables for just about all areas of health is beetroot. It’s great for heart, liver and hormone health. We grate a large batch of beetroot to keep in fridge and add to salads through the week. With the quinoa, feta and seeds you are looking at around 25g of protein for this salad.
A high protein salad with the added benefit of broccoli, a cruciferous vegetable that supports liver and hormone health. I always stock green beans and edamame beans in the freezer as quick options to add to dishes.
A perfect warm salad for when it gets colder and you need some warmth. The addition of pomegranate seeds also makes it more wintery in my eyes. Squash contains beta-carotenes which our body converts to vitamin A to help support our immune system.
Buckwheat is a gluten free seed and is very useful in a gluten-free diet as it gives a grain-like texture. It’s slightly nutty in taste and cooks in les time than quinoa or rice. For the health benefits see tip below. This salad is also a good way to top up your calcium levels. You’ll find calcium in the buckwheat, tahini, sunflower seeds and feta cheese.
Falafels are one of my favourite “street foods”. I first discovered them when was quite young travelling with my family in Israel. They are also a staple of Lebanese cuisine that I love so much. I have tried many ways to make them and recently read about making them using dry chickpeas rather than tinned and so I thought I’d share. Falafels are versatile, nourishing, and full of plant based protein goodness. Perfect for your vegetarian friends! The tahini dressing is simple, creamy and tasty.
North African classic flavours and spices have always been some of my favourites as I grew up with them. Harissa, cumin, sumac mixed with the sweet and sour of lemon and honey easily elevate a very simple, fresh and quick to rustle up salad that brings summer to your table. Give it a try. Also works really well if you add some grated beetroot.
This is a lovely hearty salad with lots of protein so great if you need to refuel after a bout of exercise. Quinoa is a great vegetarian protein source as it contains all the amino acids needed by the body.
After my recent trip to California, where I had lots of salads, I was inspired to make my own Californian salad. I have used ingredients that were used in many of the salads I tried - kale, quinoa, feta, avocado and almonds. It seemed typical of many of the salads to contain fruit. I am not a fan of fruit in my salad so instead chose to add lemon to a dressing and include some fruit that way!
I love the lebanese salad tabbouleh and it works brilliantly with buckwheat rather than bulgar wheat. Buckwheat is a gluten free grain despite the name so this salad is a fabulous gluten free alternative to tabbouleh. This might seem a lot of parsley - but tabbouleh is traditionally a parsley salad with a small amount of bulgar wheat. Parsley is packed with vitamin C and antioxidants and so very good for us.
I love a salad. In the spring and summer I make sure I have one at least one a day and in the winter I just warm up a few of the ingredients to make a warm salad. To stop myself getting bored I am always changing the ingredients. My salads are never boring with just lettuce and cucumber - I make sure I pack them with lots of delicious vegetables. They are always colourful and contain at least four different vegetables or herbs.
As the health industry continues to boom, there are more and more products claiming to make you healthier and it’s easy to be seduced into thinking that taking a daily ‘superfood’ will help to make you healthier. However if you are sedentary and consume a typical Western diet that is high in saturated fat and low in fibre and phytonutrients then a glass of wheatgrass a day will not protect you from cancer or cardiovascular problems.
In August we are always looking for ways to use up a glut of courgette from the veg patch! This salad recipe is perfect. It's a good mixture of carbohydrates, green vegetables and fat from the avocado and dressing. This stores well in the fridge (without the avocado and dressing) and so can be taken into work for a healthy packed lunch.
At the Health Boost we're here to share quick simple and delicious recipes that you can make and enjoy again and again. This cod is packed full of the aromatic flavours of the Rose Harissa and simply baked in parchment paper. It is ready very quickly and can be served on a bed of crushed new potatoes or wild rice and a rainbow of seasonal veggies!
At the Health Boost we believe that the sure way to sustaining healthy eating on a long term basis is to keep it simple. Few ingredients, inspired by the seasons and available locally. This dip is just that and will make the perfect offering with summer drinks, barbecues served with warm flat breads or corn tortillas.
