Mushroom Cream Soup

Mushrooms cream soup

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INGREDIENTS:

  • 400G mushrooms, varied.
  • 2 garlic cloves.
  • 2 tomatoes.
  • 2 onion.
  • 2 carrots.
  • 3 Lt. vegetable broth.
  • Thyme.
  • Olive oil, extra virgin.
  • Salt.

INSTRUCTIONS:

  1. Peel and chop de onion and sauté in a pan with a little olive oil. Peel and chop the carrots in chunks, and when the oil with the onion starts to poach, add them.
  2. Peel and chop the garlic and add them to the fire too.
  3. Peel and cut the tomatoes and add them to the mix too. When the mix runs out of liquid, add the cleaned and cut mushrooms.
  4. We keep simmering on low-heat until they become soft. Then pour the broth and let it simmer until it thickens.
  5. We add salt to taste and add a pinch of thyme.
  6. Ready!!

 

Cilantro and lime salmon

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Ingredients (245 calories, 6 servings):

  • 2 tablespoons oil, extra-virgin.
  • 1 lime, juice and zest.
  • 2 tablespoons cilantro, coarsely chopped.
  • 1/2 jalapeno, coarsely chopped.
  • 1 clove garlic, coarsely chopped.
  • Salt and pepper to taste.
  • 2 pound salmon fillet.

Instructions:

  1. Puree the oil, lime, juice and zest, cilantro, jalapeno and garlic in a food processor until smooth.
  2. Place the salmon on foil on a baking sheet, pat dry, season with salt and pepper, spread on the cilantro and lime mixture and bake in a preheated 400F/200C oven (or barbecue) until just cooked, about 10-15 minutes.

Vegan quinoa-stuffed grilled zucchini

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Ingredients:

  • 1 1/4 cups water
  • 1/2 cup raw cashews
  • 1 1/2 teaspoons olive oil extra-virgin
  • 1/2 medium garlic clove, coarsely chopped
  • 1/2 teaspoon kosher salt, plus more as needed
  • 1/4 teaspoon plus 1/8 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup quinoa, any color or variety
  • 2 tablespoons finely chopped fresh Italian parsley leaves
  • 3/4 teaspoon finely grated lemon zest (from about 1 medium lemon)
  • 1 teaspoon freshly squeezed lemon juice

For the zucchini:

  • 6 medium zucchini (about 2 pounds)
  • 2 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 24 toothpicks

Instructions:

  1. Place the water and cashews in a blender and let sit until softened, about 2 hours.
  2. Add the oil, garlic, measured salt, cumin, and cayenne and blend until smooth. Transfer to a medium saucepan.
  3. Rinse the quinoa in a strainer under cold water until the water runs clear. Transfer to the saucepan with the cashew mixture and stir to combine.
  4. Bring to a simmer over medium heat. Reduce the heat to low and continue to simmer, stirring occasionally with a wooden spoon and making sure to scrape the bottom and sides of the pan, until the white outer casings on the quinoa have popped, revealing translucent little beads, about 15 to 20 minutes. (While the quinoa is cooking, heat the grill and prepare the zucchini.) Remove from the heat.
  5. Add the parsley, zest, and lemon juice and stir to combine. Taste and season with more salt as needed; set aside.

For the zucchini:

  1. Heat a charcoal or gas grill to medium high (about 375°F to 425°F).
  2. Cut each zucchini in half lengthwise. Using a small spoon, scoop out and discard the flesh, leaving about 1/4 inch intact around the outer edge. Place the zucchini halves on a baking sheet.
  3. Brush the inside and outside of the zucchini halves with all of the oil, then generously season both sides with salt and pepper; set aside.
  4. When the quinoa mixture is ready, divide it evenly among the zucchini halves, spreading it into an even, flat layer. Close the zucchini halves, matching the halves if possible, to sandwich the filling. Secure each zucchini with 4 toothpicks, crossing 2 toothpicks at each end.
  5. Place the stuffed zucchini on the grill. Close the grill and cook until grill marks appear on the bottom, about 6 minutes. Carefully flip the zucchini over, close the grill, and cook until grill marks appear on the second side and the filling is heated through, about 5 to 6 minutes more. Transfer to a serving platter, remove the toothpicks, and serve.

 

Zucchini wraps

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Ingredients:

  • 1-3 zucchini, thinly sliced lengthwise
  • 1 red bell pepper, julienned
  • 1 yellow bell pepper, julienned
  • A few small carrots, julienned
  • Sprouts/micro greens of choice
  • Cilantro, optional
  • Fresh cracked pepper
  • Toothpicks, to hold the wraps together

For the kale pesto:

  • 1 cup basil or kale
  • 1 cup kale
  • 1 clove garlic
  • 2 tablespoons tahini, optional
  • 3 tablespoons or so extra virgin olive oil (if not using tahini add 1 or 2 extra tablespoons olive oil)
  • Himalayan salt, to taste

Instructions:

  1. If you can’t find sprouts or micro greens, try using cilantro or fresh basil leaves.
  2. For the kale pesto, place ingredients into food processor and process until desired consistency. Taste for seasoning.
  3. Lay your zucchini flat on a hard surface, layer with the pesto, add sprouts, and vegetables, then starting from the vegetable end, roll and stick with a toothpick in the center. Top with cracked pepper and serve.

Roasted salmon with watermelon salsa

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Ingredients:

  • 4 salmon filets
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 2 limes
  • 2 cups finely diced watermelon
  • 1 cup finely diced cucumber
  • 1/2 cup finely diced red onion
  • 3 tablespoons chopped fresh mint
  • 3 tablespoons chopped fresh cilantro
  • salt and pepper, to taste

Instructions:

  1. Preheat oven to 350 degrees F.
  2. Place the salmon filets on a foil-lined baking sheet, rub evenly with the coriander and chili powder, then juice one of the limes over the filets and season with salt and pepper.
  3. Roast the salmon for 10-15 minutes, depending on thickness, until the fish flakes easily with a fork.
  4. For the salsa: combine the juice of remaining lime, watermelon, cucumber, red onion, mint, and cilantro in a medium bowl. Stir to combine and season to taste with salt and pepper.
  5. To serve, top the roasted salmon generously with watermelon salsa and serve atop a bed of your favorite carb (quinoa, brown rice, potatoes, etc.)!

Mexican meatball soup

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Ingredients:

For the meatballs:
  • 1 lb lean ground beef
  • 2 garlic cloves, minced
  • ¼ cup integral rice
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ¼ cup chopped fresh parsley
  • 1 egg, beaten
  • ½ teaspoon salt
  • ¼ teaspoon pepper
For the soup:
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 carrot, peeled and cut into ½-inch pieces
  • 2 stalks celery, cut in chunks
  • 3 cups chicken broth
  • 3 cups water
  • 1 can diced tomatoes with juice
  • ½ teaspoon died oregano
  • ¼ teaspoon ground cumin
  • 1 cup chopped zucchini
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste
  • Fresh parsley, for garnish

Instructions:

  1. Mix all the meatball ingredients together in a large bowl. Using wet hands, shape the meat mixture into 1-inch meatballs by rolling it between your hands until it forms a ball. This should make about 35 meatballs, depending on how big you make them. Keep them in the refrigerator until ready to add to the soup.
  2. In a large, heavy pot, heat the olive oil over medium heat. Add onions and cook until softened, about 2-3 minutes. Add the garlic, chopped carrots, and celery, and cook, stirring frequently, for about 5 minutes, or until they start to soften. Pour in the chicken broth, water and can of tomatoes. Stir in oregano and cumin. Bring to a boil over high heat, then reduce heat to medium-low, cover, and let simmer for about 5 minutes.
  3. Add the meatballs to the simmering soup, one at a time. Stir very gently, to avoid breaking apart the meatballs. Cover and simmer over medium-low heat for another 10 minutes. Stir in zucchini and cook, until soft, about 10 minutes. Stir in the lemon juice, and season with salt and pepper, to taste. Serve.
  4. Garnish with chopped fresh parsley.

Grilled cauliflower and pesto

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Ingredients: (356 calories) (4 servings)

  • 1 onion
  • Olive oil
  • 1 large cauliflower
  • 1 tesapoon ground dried chilli
  • 800 g cannellini beans

Pesto:

  • 25 g unsalted nuts (whatever kind you have)
  • 3-4 sprigs of woody herbs, such as rosemary, thyme or flat-leaf parsley
  • 1 lemon

Instructions:

  1. To make the crispy onions, peel and thinly slice the onion into rings. Heat a good splash of oil in a pan and slowly fry the shallots for 15 minutes, until golden. Remove with a slotted spoon and set aside on kitchen paper to crisp up.
  2. Trim away the cauliflower stalk, then boil the cauliflower whole in a pan of salted water over a medium heat for 3 minutes, then drain and leave to cool.
  3. Next rub in the chilli, sea salt and black pepper, and drizzle with a little oil. Leave to one side.
  4. For the pesto, toast the nuts in a dry pan over a low heat until golden, then either bash with a pestle and mortar or blitz in a food processor until combined.
  5. Pick and add the herbs, and a pinch of salt and blitz or bash again until you have a thin paste. Season with lemon juice, oil, salt and pepper, and set aside.
  6. Cook the cannellini beans according the package instructions. Mash and stir through 1 to 2 tablespoons of the pesto.
  7. Preheat a griddle pan over a high heat.
  8. Quarter the cauliflower and char on the griddle for 6 to 8 minutes, or until golden and charred.
  9. Divide the mash between four plates and top with a wedge of cauliflower, a drizzle of the herb oil and the crispy onions.

 

Roasted brussels sprouts

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Ingredients (6 servings) (104 calories)

  • 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
  • 1/2 teaspoon freshly ground black pepper

Instructions:

  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
  3. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest.

Chicken, edamame and ginger integtal rice

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Ingredients:

  • 2 tbsp olive oil extra virgin
  • 1 onion, thinly sliced
  • Thumb-sized piece ginger, grated
  • 1 red chilli, deseeded and finely sliced
  • 3 skinless chicken breasts, cut into bite-sized pieces
  • 250 g integral rice
  • 600 ml vegetable stock
  • 100 g frozen edamame / soya beans
  • Coriander leaves (optional), to serve

Instructions:

  1. Heat the oil in a medium saucepan, then add the onion, ginger and chilli, along with some seasoning. Cook for 5 mins, then add the chicken and rice. Cook for 2 mins more, then add the stock and bring to the boil. Turn the heat to low, cover and cook for 8-10 mins until the rice is just cooked. During the final 3 mins of cooking, add the edamame beans. Sprinkle some coriander leaves on top and serve!!

Chicken and peppers with balsamic vinegar

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Ingredients:

  • 1/4 olive oil extra virgin, divided
  • 4 skinless, boneless chicken breast halves, cut into strips
  • Salt and pepper to taste
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 orange bell pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 4 large cloves garlic, finely chopped
  • 1 tablespoon dried basil
  • 1/4 cup balsamic vinegar, divided

Instructions:

  1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
  2. Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
  3. Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.