Three Easy Salads

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3salads

Three Easy Salad Recipes

I don’t make enough salads but when I do I really enjoy them!  Here are three very easy salads to make at home and they all compliment each other perfectly.  These are great as side dishes to a BBQ, Pizza or Greek style dinner night.  I just love all the beautiful colours they create together.  I’ve provided the recipes below, I haven’t added any specific quantities on some of the main ingredients as it’s always better in this case to tailor the desired quantity to your own tastes and diet requirements.  If you wish you can watch the recipe video on Natural Living YouTube Channel with assembly instructions.

Please feel free to print out this page and keep as a reference.

I would love to see your finished creations please post your pics on my Facebook Page ‘AngieMilneNaturalLiving’ (a link to my page is at the bottom).

Now lets make healthy salad!

Pita Bread Salad

Ingredients:

Pita Bread (cut into squares and lightly fried in olive oil)

Baby Gem Lettuce (chopped into square shaped bits)

Tomato

Cucumber

Green Pepper

Mint or Coriander (freshly chopped or other choice of herbs)

Red Wine Vinegar (about 2 tbsps)

2 tbsp olive oil (cold pressed & preferably organic)

Lemon Juice (about 1 lemon)

3 Tsps of Za’atar Herb Mix

Pomegranate Seeds (1 Pomegranate)

Himalayan Pink Salt or Sea Salt

Mix all the chopped and prepared ingredients together in a large bowl add the desired quantity of mixed dressing ingredients, season and serve with some additional herbs & perhaps a slice of lemon on the top to make it look all pretty.

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Pomegranate Rice Salad

Ingredients:

Cooked Rice

Pomegranate seeds (1 pomegranate)

Juice of 1 Lemon

Chopped Fresh Parsley or coriander

Sliced Red Chillies

Sliced Red Onion

Himalayan Pink Salt

Black Pepper

Leave the rice to cool a little, then add in all the ingredients and season.  Serve with the other salads.

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Tomato and Olive Salad

Ingredients:

Tomatoes

Freshly chopped basil, coriander or some parsley

Sliced Red Onion

Chopped mixed olives

Lemon Juice (about 1/2-1 lemon)

Olive Oil (around 2-4tbsp)

Pink Himalayan Salt or Sea Salt

Freshly Ground Pepper

Mix all the prepared ingredients together in a large bowl, add the seasonings and dressing ingredients to taste and serve with a sprinkle of additional herbs and extra olive oil if necessary.

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Pink Himalayan salt…

…has many health benefits and you can even purchase it in larger supermarkets now.  Personally I would recommend getting your own grinder and buying it in bulk as it can be over priced in places.

If you click on the image above it will take you to my favourite brand of pink salt.  I’ve always used this brand and would recommend it.  You can also use a cup of this salt in a hot steamy bath and enjoy the benefits of that.  Here are a few links to several further studies and information relating to the healing and health benefits of Pink Himalayan Salt, some of which are referenced.

https://www.globalhealingcenter.com/natural-health/himalayan-crystal-salt-benefits/

https://www.reference.com/health/benefits-himalayan-pink-salt-43cc8a4f87d61ace#

Za’atar Herb Mix

You might be wondering what the ingredient Zatar is??  Well…its a middle eastern inspired herb mix which you can buy in bulk already premixed.  It’s awesome in salads, dressings, stews, bakes and once you have a batch it lasts a long time in the cupboard.  I would recommend the Greenfield’s brand of Za’atar.  It smells so delish!  Click on the image for further details.

Angie x

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Wrap Pesto Pizza

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Wholemeal Wrap Pizza

A really simple lunch meal to make at the weekend or wrap it up for a packed lunch day! 🙂

It’s so easy to make, cook the mushrooms, onions and tomato first then lay the wrap onto a pancake maker or flat frying pan on a low heat.  Spread with pesto sauce, sprinkle with rocket leaves, add in the cooked mushrooms, onions and tomato and the remaining ingredients in quantities of your own choice.  Season with chopped chilli, salt, pepper and sauce of your liking.

To watch the full video please click on the link below:

https://www.youtube.com/edit?o=U&video_id=STvTUYpESUo

Peace, love & enjoy your pizza!

Angie x

Quick Veggie Burger

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Super Quick Veggie Burger

I think this might possibly be the quickest recipe yet!  It’s so easy and it’s one of those quick meals you need when your having a busy day with the kids or can’t be bothered cooking after work.  I love this burger combination!

Cook the burgers up and grill the sliced onions, I use a Foreman Grill but you can also use a grill.  Pop the burger into the bun and top with the onions, chopped tomatoes, mayo, chilli sauce or any other toppings of choice.  Grilled mushrooms are also delicious!  Serve with sweet potato fries or normal fries cooked in the oven.  Super easy and quick!

Enjoy! 😀

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Aubergine Winter Stew, Flatbreads & Tzatziki

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aubergine_stew.jpgSlow Cooked Aubergine Spicy Stew

This was so delicious I feel hungry just writing about it again!  Delicious slow cooked aubergine in spices with a hint of chilli.  You could adjust the recipe if you like your food hotter in taste or perhaps add a freshly sliced chilli in there also.  The tzatziki on the top went so well with the spiced food and the breads were great for dipping into the sauce and dip.  A little salad such as tomato and cucumber would work well on the side.

– Start by chopping all the aubergine into small 1cm style pieces (obviously you don’t need to get the ruler out) then chop the onion into small pieces and grate the garlic and ginger.

– Stir fry the coconut oil, aubergine, onion, garlic and ginger for a few minutes until lightly cooked.

– Add the lightly cooked aubergine etc. to the slow cooker, add the spices, tomato paste, honey or maple syrup and season with salt and pepper to your liking.

– Adjust the necessary settings on your slow cooker and cook until soft, around 4hrs.

– Serve with fluffy rice, tzatziki, flatbreads and salad.

Tzatziki Dip

tzatzikidip

This tzatziki dip is so fresh and garlicky tasting it goes really well with the cooked aubergine and the raw garlic is good for fighting all sorts of bugs.

  • Scoop the yoghurt into a bowl.
  • Grate the courgette and garlic into the yoghurt.
  • Squeeze in the lemon juice, salt and pepper, chopped mint and stir.
  • Sprinkle with chopped mint.

Wholemeal Flatbreads

flatbreadtzatzikiThese flat breads are a lovely warming addition to the aubergine stew and are great for dipping into the dip and sauce.

They are so simple to make, I’m sure there are better ways but all I do is add a few cups of wholemeal flour to the kitchen aid with the dough hook on (you could hand mix and knead) and a tsp of sugar, season with salt and pepper, add warm warm water and mix until a dough is formed.  Leave for an hr and roll into little balls, flatten to desired thickness and lightly cook in a tiny amount of olive oil or coconut oil in the frying pan.

If I’ve missed anything or you have any questions please drop me a comment.

Love and blessings!

Angie x

Quick Indian Curry

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Ok so here goes my super quick Indian curry recipe, this recipe was the result of me forgetting my Indian jar of sauce at the supermarket but I’m sure it was ten times tastier anyway than the jar I was supposed to pick up.  So here goes…

Ingredients

4 garlic cloves chopped or grated

1 knob of ginger chopped finely

2 green chilies, sliced, seeds included for extra heat (optional but don’t be a wimp!)

Cinnamon stick whole

4 cardamon pods

1 thickly sliced courgettes

1 thickly sliced red pepper

hot curry powder 3-4tbsp

Soy Cream

1 handful of cashew nuts

1 carton/tin of chopped tomatoes

4 cubes of frozen spinach

parsley (optional)

lime pickle and mango chutney or any other condiments

rice of choice

So chop and prepare everything and put a small amount of oil in the pan, stir in the garlic, ginger and green chilies, cook for 5 mins, stir in the cinnamon and cardamon pods and cook for a further 5 mins.

Add the chopped vegetables and cook for 10-15mins, add the chopped tomatoes, curry powder, frozen spinach, a dash of water , cook until the vegetables are tender.

Add a dash of soy cream, the cashew nuts and cook a further 5 mins, season and serve with the rice and condiments and parsely on top if you wish.

Thats it enjoy! 🙂

Salad Crispbreads

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Salad Crispbreads

So for a quick dinner I mixed up some chopped tomatoes, chopped red onion, dried mint (use fresh if you have), some olive oil and seasonings for a tomato salad and served it along with some plain and simple sliced avocado and cucumber with a squeeze of lime on top and some chopped coriander.  I finished this off with some sliced oranges and a couple squares of chocolate.

Ingredients

Sliced Tomatoes

Red Onion

Dried Mint (fresh if you have)

Olive oil

Sliced Cucumber

Sliced Avocado

4 pieces of artichokes (jar in olive oil)

Chopped coriander

Lime

Crispbreads of choice (I used aldi’s organic multiseed)

Blood oranges (although my oranges were not very red in the picture!)

Simple chop the tomatoes and add to the sliced onion with the mint and a drizzle of olive oil. Season!  Slice up the avocados and cucumber and drizzle with a sliced lime.  Serve on top of the crispbreads in the order you wish.  Enjoy!

 

 

Greek Falafel & Salad Wraps

greek_wrapsThese are so super easy to make and I can’t personally take credit for them as my husband made them for us all.  All you need to do is chop your vegetables of choice, you can see what I used from the picture but Ive also listed the ingredients below.

Black Olive

Tomatoes

Hummus (lots of)

Cous cous (I used a premade one)

Cucumber

Red Pepper

Lettuce

Falafel

Tofu pieces (optional)

Tortilla Wraps

Avocado

Red Onion

So you quite simply chop everything up and serve into little dishes and everyone gets to make their own.  My kids love their vegetables raw and would rather eat them this way, its the cooked veg I have to bribe down them, they would eat plates and plates of raw veggies.  My youngest son is actually a cucumber addict lol!  He would eat cucumber for breakfast, lunch and dinner if he could. 🙂

So anyway, once you have all your veggies chopped and into dishes, put your wraps in some tinfoil and stick them in the oven for a few minutes to warm up.  Once warmed spread with hummus and top with the vegetables of your choice.  Wrap up and serve with the cous cous on the side.  I also added in a little spicy sauce.

Enjoy! x

Tom yum Thai soup vegan

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Tom Yum Thai Soup

This was a really delicious soup that I made with the Tom Yum soup kit I purchased from the Chinese supermarket.  You could also purchase the ingredients separately and it’s so easy and simple to make.

Ingredients

tom yum soup kit –

1 x veggie stock cube

2 cups of mixed vegetables, I used red peppers, carrots and broccoli

4 x lemongrass stalks

1 piece of galangal

5 -6 lime leaves

2 x red chillies (really hot)

Green Thai curry paste (optional)

soy sauce

salt and pepper

1 handful of chopped coriander

Bring to the boil the stock cube and about 6-800mls of water, you can add more or less depending on the amount of vegetables you put in.  Next add the galangal, chopped chillies, and lime leaves. Simmer for five minutes then add a soy sauce to taste and green Thai curry paste to taste if you wish.  I also added a dash of almond milk at the end.  Sprinkle with chopped coriander.

Another recipe I prepared alongside for the kids is pictured below for some inspiration.  Their is a Japanese buns recipe on my blog at

https://angiemilne.com/2017/01/07/steamed-yo-sushi-style-buns/

you can also view the recipe in the video below.

 

Veggie Buddha bowl

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Veggie Buddha Bowl

A quick vegan friendly veggie Buddha bowl made with brown sushi rice, and a selccection of cooked and raw vegetables.

Ingredients – 

Brown sushi rice

4thsp Rice vinegar

2tbsp Sugar

Avocado

Carotts

Potatoes

Spring Onions

seasame seeds

Wash the brown sushi rice several times then out the rice in the pan with 1 cup rice, 2 cups of water, cook for 35 mins at a simmer with the lid on and switch off the heat.  Keep the lid on for a further 10 mins then add the rice vinegar and sugar.

Cook the potatoes and carrots in the oven whilst the rice is cooking, slice the raw vegetables and serve on top of the rice with the cooked veg and a splash of soy sauce and some sesame seeds as a garnish.

You could also add some tofu or veggie sausages to this dish and mix up the cooked and raw vegetables with your own preference.

Enjoy!  😎