Home
Ingredient
Top 5 dishes made from pumpkin seeds, toasted
1 . Red cabbage, fennel and apple salad - vegan
Red cabbage, fennel and apple salad - vegan
Delicious, crunchy salad.
Ingredient
3 tbsp
olive oil
1-2 tbsp
pomegranate molasses
Handful
chopped parsley
50-75 g
pumpkin seeds, toasted
Cooking instructions
* Step 1
Put cabbage in a bowl. Add the lemon juice and a generous pinch of salt. Scrunch it with your hands for a couple of mins so the cabbage softens.
* Step 2
Add the fennel, apple, oil, molasses, parsley and 1/2 of the pumpkin seeds (+ chilli flakes if using). Mix well so it’s all combined.
* Step 3
Sprinkle with remaining pumpkin seeds and pomegranate if using. Enjoy 😋
Note: if there is a photo you can click to enlarge it
2 . Warm green beans, peas and tarragon salad - vegan
Warm green beans, peas and tarragon salad - vegan
A warm crunchy salad that’s lovely on it's own as a side or with a bit of feta or salmon.
The dressing will jeep in the fridge for a few days.
Ingredient
Handful
green beans, topped and tailed
Handful
peas
Handful
pumpkin seeds, toasted
About 10-15g
Small bunch of fresh tarragon , finely chopped
1 1/2 tbsp
olive oil
1 tbsp
apple cider vinegar
1-2 tsp
Dijon mustard
1 tsp
maple syrup
Pinch
seasalt and black pepper
Cooking instructions
* Step 1
Heat some water in a pan. Put the green beans in a steamer; place the steamer on the pan and cover. Steam the beans for about 3 - 4 mins.
* Step 2
Add the peas to the steamer. Steam for another 2-3 mins - the beans and peas are still crisp but slightly tender.
* Step 3
Make the dressing by mixing all the ingredients together.
* Step 4
Mix the onion, tarragon and beans/ peas.
* Step 5
Drizzle with the dressing. Sprinkle with the pumpkin seeds. Enjoy 😋
Note: if there is a photo you can click to enlarge it
3 . Roots and kale salad
Roots and kale salad
A more substantial version of my kale and feta salad with added root vegetables 😋
#salad #saladcontest
Ingredient
2 tbsp
olive oil
1 tsp
fennel seeds
2-3 tbsp
pumpkin seeds, toasted
2 tbsp
apple cider vinegar
1-2 tsp
runny honey
pinch
salt
Cooking instructions
* Step 1
Preheat oven to 200c. Put the veg in a bowl. Add the olive oil, fennel seeds and season. Put on a lined baking tray and cook until tender - probably 20-25 mins.
* Step 2
Meanwhile, make the dressing by mixing all the ingredients together.
* Step 3
Put the kale in the serving dish. Pour the dressing in and massage the kale with your hands. Seriously. This makes a big difference as the kale becomes softer and easier to eat.
* Step 4
Crumble some feta into the kale. Sprinkle some of the pomegranate seeds and some of the pumpkin seeds in.
* Step 5
Add the warm roasted roots. Fold everything together gently.
* Step 6
Sprinkle a few more pomegranate seeds and pumpkin seeds on top. Enjoy 😋
Note: if there is a photo you can click to enlarge it
4 . Kale and feta salad
Kale and feta salad
This is a quick-to-make salad, made up of different textures and tastes that make it delicious on its own or as a side.
#salad #saladcontest
Ingredient
100-150 g
Kale - about
2 tbsp
pumpkin seeds, toasted
2 tbsp
olive oil
1-2 tsp
runny honey
2 tbsp
apple cider vinegar
to taste
sea salt
Cooking instructions
* Step 1
Make the dressing by mixing all the ingredients together.
* Step 2
Put the kale in the bowl/ on the plate you’re serving from. Add the dressing. Massage it into the kale well with your hands. This makes the kale more tender and so nicer to eat.
* Step 3
Add the feta, pomegranate and pumpkin seeds. Enjoy 😋
Note: if there is a photo you can click to enlarge it
5 . Buddha bowl: butternut squash and green beans
Buddha bowl: butternut squash and green beans
Using up things in the fridge in a healthy tasty buddha bowl 😋
#vegetarian
Ingredient
1 tbsp
olive oil
1 tsp
cumin seeds
1/2 tbsp
sumac
1/2-1 tbsp
lemon juice
1 tbsp
fresh mint, chopped finely
3-4 handfuls
rocket
Handful
pomegranate seeds
Handful
pumpkin seeds, toasted
Cooking instructions
* Step 1
Preheat oven to 200C.
* Step 2
For the squash: mix the oil, squash and cumin seeds in a bowl. Put it on a lined baking tray and roast for 30 mins or until tender.
* Step 3
For the beans: bring a pan of water to the boil. Add the beans and cook for 4-6 mins (so they are cooked but still crunchy). Drain. In a bowl, mix the beans with the sumac and lemon juice.
* Step 4
For the grains: once the grains are cooked and drained, add the herbs and lemon juice. Mix. Then stir the rocket through. Add a drizzle of olive oil and season.
* Step 5
Divide the grains, squash and beans between two bowls. Top with some feta, pumpkin seeds and pomegranate seeds. Enjoy 😋
Note: if there is a photo you can click to enlarge it
Share
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
See more
Copyright © 2024 Cookcic