Tantalising Watermelon Salad

 

This super easy salad is absolutely delicious on a hot day. 

Light and refreshing with a sparkle of flavors.

Tantalising Watermelon Salad

Ingredients

3 cups watermelon cubed or balled

1 medium cucumber

2 tablespoons fresh mint

1 cup tofu diced

2 tablespoons umeboshi vinegar

 

Dressing Ingredients

2-3 tablespoons olive oil

Juice of a small lime

Generous pinch sea salt or to taste

½ teaspoon black pepper or to taste

Sprigs of mint

 

Preparation

Place the tofu and umeboshi vinegar into a small bowl and mix well. Set to one side and allow to marinate.

Score the skin of the cucumber with a fork. Cut into cubes. You can remove the seeds if preferred. I usually leave them.

Place the cucumber and watermelon into a salad bowl. Mix gently.

Place the dressing ingredients into a small bowl and whisk with a fork to combine.

Add the tofu to the salad. You can include any juice from the umeboshi vinegar.

Add the dressing and mix gently.

Right before serving, finely slice the mint leaves and sprinkle over the salad. If added too early, the mint can become brown.

Serve garnished with a few sprigs of mint.  Enjoy!

 

 

Summer Buckwheat Stir Fry

 

Enjoy this light yet nutritious stir fry, packed with different flavors and bursting with energy xx.

Summer Buckwheat Stir Fry

 

Ingredients

1/2 cup buckwheat groats

1 cup water

Pinch sea salt

*2 teaspoons apple cider vinegar

1-2 teaspoons fresh grated ginger

2 spring onions sliced

1 garlic clove finely sliced

½ red pepper diced

1 cup sweet corn

1 cup broccoli florets (cut small)

¼ cup parsley finely chopped

¼  cup basil finely chopped

2 tablespoons olive oil

½ teaspoon sea salt

1 tablespoon toasted black sesame seeds

Lemon wedges

Preparation

Place the buckwheat into a pan. Rinse and drain with cold water a few times. Add the water, apple cider vinegar and a pinch of salt.

Cover and bring to a boil. Reduce heat to low and cook for 15 minutes. Do not open the lid.

Remove from heat, let stand for 3 minutes and fluff with a fork.

Place a skillet on a low flame and swirl the olive oil to coat. Add the garlic, spring onions and ginger. Sauté for 10 seconds. Add the broccoli and 1/2 teaspoon of sea salt; sauté stirring occasionally. Add the pepper and mix gently. Repeat with the sweet corn and the fresh herbs.

Add a small amount of water to cover the bottom of the skillet.

Place the buckwheat on top. Cover with a lid and heat through for about a minute.

Mix gently and serve garnished with toasted sesame seeds and lemon wedges.

*the apple cider vinegar makes the buckwheat easier to digest and absorb

 

 

 

 

Time for Tea and Cookies

Almond Cookies for 1 person

There are so many glorious recipes for cakes, cookies, crumbles and biscuits but the amounts are often large and can be overwhelming if you live alone. It can also mean you are eating them for days which isn't always ideal. 
I decided to make a small batch of cookies, just enough for one person to munch on with a lovely, large cup of freshly brewed tea (of choice)
The result was fantastic and they are really very easy to whip up in a jiffy.
Of course you can double or triple the recipe if you want to share with your family, friends and kids.

So here it is - the super simple recipe for 7 awesomely delicious, almond, thumbprint cookies.

Happy cooking!
Love Chef Mel xx

Almond Cookie Recipe 

1/2 cup oatmeal flour

1/2 cup almond flour

1/8 teaspoon sea salt

3/4 teaspoon baking powder

Few drops of vanilla extract (optional)

Few drops of almond extract (optional)

1/8 cup maple syrup `

1/8 cup coconut oil warmed until liquid

Sugar free fruit jam/jelly

Preparation:

Preheat the oven to 350 degrees.

Place the flour, salt and baking powder into a bowl. Whisk lightly.

In a separate bowl, place the extracts, syrup and oil. Whisk well with a fork.

Add the wet ingredients to the dry and mix gently to create a dough. If the dough seems too wet, add a little more flour.

Form dough into balls and place on an oiled baking sheet. pressed lightly to form a circular shape

Using your thumb press into the center of each cookie to form an indent . Fill the indent with a fruit jam of your choice

Place in the oven and bake for 15 minutes.

Remove from the heat and place on a plate to cool.

Try not to eat them all in one go!

Buckwheat Porridge

I have been enjoying this quick and easy porridge now the weather is getting cooler.

Buckwheat is a wonderful grain - actually more similar to a fruit seed - and has been used throughout the world. It is super high in flavonoids especially rutin which can help to lower cholesterol and blood pressure. The nutrients in buckwheat help blood sugar control and the high fiber content can prevent gallstones. Buckwheat is high in magnesium which improves blood flow and nutrient delivery.

Buckwheat can also make you feel less hungry and more satisfied so great for weight control.

Here is the simple recipe that also gives great energy









Buckwheat Porridge

Ingredients
1 cup buckwheat 
2 cups of spring water
Ground flax seeds - optional
Toasted black sesame seeds - optional
Shiso powder - optional
Chia seeds - optional
Toasted walnuts - optional
1 tablespoon of Sauerkraut - optional

Preparation
Rinse the buckwheat and place into a bowl.
Add 2 cups spring water
Leave to soak overnight
In the morning bring to a boil on a medium flame.
Simmer for 10 minutes or until soft
Mix gently and serve garnished with a mix of nuts, seeds, shiso powder or sauerkraut

Enjoy Chef Mel xx

Tunisian Carrot Salad

A sweet and easy version of a Tunisian salad to add spring in your meals. Enjoy!

Love Chef Mel xx

Tunisian Carrot Salad with Radishes and Olives

Ingredients

2-3 carrots grated

4 radishes finely sliced or grated
1/2 pear grated

¼ cup chopped green olives

1-2 teaspoons olive oil

1 clove garlic minced

1-2 teaspoons ground cumin

Paprika (optional)

2-3 tablespoons fresh lemon juice

Dash ume vinegar

6 tablespoons finely minced fresh cilantro, parsley, or lambs lettuce

1 tablespoon toasted sesame seeds

Preparation

Place the carrots, radish, and olives into a bowl. Add a dash of ume vinegar and mix gently.

Warm oil, garlic, cumin, and paprika in small skillet over low heat. Stir oil mixture into vegetables.

Add the lemon juice to skillet to remove any last bits in pan, and then stir into the salad.

Add the cilantro or other herbs, grated pear and mix gently. Let sit for 15 minutes at room temperature to blend the flavors.

Serve garnished with toasted sesame seeds.

Gently Fried Rice with Cumin Seeds

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This is a fab way to use up leftover brown rice as it cooks up in a jiffy. In fact I just had it for my lunch and it was so delish, I thought I would share. I love the addition of cumin seeds and although they are teeny, they pack a big punch. Here are some benefits of these aromatic seeds. Oh yes, and I love rice with peas. Must be the English in me!

Benefits of Cumin Seeds

• Rich source of iron
• Aid digestion and prevent indigestion, flatulence, diarrhea, nausea and morning sickness.
• Relieves acidity.
• Antiseptic properties aid in curing common colds.
• Help stimulate the secretion of enzymes in the pancreas which in turn help in the absorption of nutrients.
• Boost the power of the liver to flush out toxins from the body.

Gently Fried Rice

Gently Fried Rice with Cumin Seeds

Ingredients

4 cups cooked brown rice
1/2 cup peas

1 clove garlic sliced

1 can organic chickpeas (optional)

2 tablespoons olive oil

1 heaping tablespoon whole cumin seeds

1 onion finely diced

2 tablespoons finely chopped basil/cilantro or parsley

1 teaspoon fresh ginger grated

Salt

Preparation

Heat the oil and add the cumin seeds. Stir for about 3 seconds.

Add the onion and garlic, and sauté for about 3 minutes.

Add the chickpeas and mix through.

Add enough water to cover the bottom of the skillet.

Place the rice and the peas on top, and season with salt.

Cover with a lid and cook on a high flame for a few minutes.

Remove lid and add the basil and ginger.

Mix gently and serve from the skillet.

Warm Bean and Arugula Salad

 

This is a lovely and simple salad to add to your festive meals at this time of year. We are moving towards colder weather and hearty soups and stews are a cozy welcome. A wintery salad adds dimension to those strengthening meals and keeps you feeling youthful and refreshed. It is also a reminder of the warmer days left behind.

Warm bean and Arugula Salad

 Ingredients:

Salad:

• 5 packed cups arugula or watercress
• 1 can organic cannellini
• 1/2 small red onion, thinly sliced
• 3 tablespoons capers, rinsed and drained
• Tangerine segments for garnish

  Dressing:

• 3 tablespoons fresh lemon juice (about 1 large lemon)
• 1 tablespoon rice syrup
• 1-2 tablespoons Olive Oil
• Sea salt and freshly ground black pepper




• 1 tablespoon finely chopped cilantro

Preparation:

Place the arugula into a bowl.

Heat the olive oil and add the onion. Sauté for a minute.

Add the beans and mix through. You can add a little water too.

Add the lemon juice, and rice syrup.

Mix gently and season with salt and pepper.

Add to the arugula and toss through. Garnish with tangerines, capers and cilantro.