Easy Stuffed Peppers

Dec 2, 2011   //   by Kelly   //   Blog, Recipes  //  No Comments

I didn’t bring anything from home for lunch today so I just popped down to the supermarket and grabbed a few things. I wanted to show how easy it can be to make a raw lunch with ingredients from a standard supermarket without using any special equipment. All you need is a knife, a fork and a board or a plate. I managed to walk to the supermarket, make my lunch and sit down to eat in less than an hour. Eating healthy doesn’t have to be complicated or take a long time. Just watch, everyone in your office will be asking you about it and wanting some too!

Ingredients

1 red bell pepper
1/2 avocado
mixed shredded veges (this mix had carrot, broccoli stalks and beetroot in a prepacked bag)
6 brazil nuts
1/2 lemon
sea salt or himalayan salt

 

Method

1. Cut the red bell bepper in half and remove the stalk and seeds

2. Scoop out 1/4 of an avocado into each half pepper and mash in with a fork to fill all the nooks and crannies

3. Add some shredded veges and some chopped brazil nuts

4. Squeeze some lemon juice over the top and a sprinkle of salt

Enjoy!

 

Variations

You can use any veges or salad mix that you find at your local supermarket to stuff the peppers with. I prefer to use salad mixes that don’t have any dressing as you can’t be sure of what’s in them. I used brazil nut here as they are really high in selenium and they also have a really savoury taste, but use any other raw nuts or seeds that you like or leave them out altogether.

Tahini Nori Wraps

Nov 13, 2011   //   by Kelly   //   Blog, Recipes  //  No Comments

These delicious nutritious nori rolls can be whipped up in less than 15 minutes. I made these after getting home late after my yoga class and was too hungry to make anything that would take any longer. I’ve used a homemade raw brazil nut sesame tahini in these rolls but feel free to use store bought raw tahini if you can get it or just regular tahini. You could also mix it up and use some raw brazil or almond butter instead. By using another leaf inside the nori it will prevent it from becoming soggy, so these would be a great lunch snack too. When shopping for Nori sheets check the packet, if it’s not raw it will usually say toasted somewhere. Most brands are toasted, so if you want to keep it strictly raw try a wholefoods shop or an online raw foods shop. In Australia and New Zealand I usually buy the spiral foods brand nori.

Ingredients

Nori sheets
Swiss or rainbow chard (or romaine/cos lettuce)
Carrots
Cucumbers
Tomatoes
Tahini
Himalayan or sea salt

 

Method

1. Lay the nori flat on a board

2. Remove the stalk end from a large chard leaf. The leaf should be around the same size as your nori sheet or a little narrower. Lay this on top of the nori.

3. Use a vegetable peeler to slice the carrot into long ribbons, cut the cucumber into long sticks and dice the tomato.

4. Spread some tahini along one edge of the chard following the direction of the stalk. Use as much or as little as you like. You may prefer to thinly spread it over the whole leaf or have one thick line of tahini.

5. Layer your carrot ribbons, cucumber and tomatoes lengthways next to the tahini so that the come to about 1/3 of the width across. Add salt to taste.

6. Now simply roll from the filled side over, pressing in as you do so, to form your nori roll. Wet the end of the nori with a small amount of water to help it stick together.

 

Serving suggestions

I like to just cut these in half and eat them as they are but you could also make a little dipping sauce from tamari amd lemon juice if you like.

 

Tips

Don’t limit yourself to the fillings that I have used. This was just what I had in the fridge at the time. There are so many other veges that would be great in these rolls. Try some red bell pepper, mung bean shoots, alfalfa sprouts, fresh herbs, grated beetroot, or even add some tofu. The tahini could also be substituted with avocado for a lighter tasting roll.

 

The Lunch Bunch: Raw Sandwich

Jul 30, 2011   //   by Kelly   //   Blog, Recipes  //  No Comments

Today I made a super easy raw sandwich to bring for my lunch. I was inspired by Megan Elizabeth’s Hoagie Recipe which you can view here.

All you do is take a romaine/cos lettuce heart, leave it intact and stuff in all of your favourite veges with some avocado or raw tahini or dates. Today I used grated carrot, cucumber, tomato and avocado. It stays together pretty well which is what makes it a great lunch to take to work or out for a picnic.

So easy!

The Lunch Bunch: Crunchy Crouton Salad

Jul 11, 2011   //   by Kelly   //   Blog, Recipes  //  No Comments

cruton salad

Wondering what to do with all that juice pulp from your green juice? I’ve been making a lot of nutmilks and juices recently and to use up the pulp from those I mixed it all together with some flaxseed to make these crunchy little crutons for my salad. You could make a big batch and keep them on hand to add a bit of texture to a salad. This morning I threw the crutons into a container with a few other things for lunch. Took all of about 5 minutes to prepare. Easy.

Crutons*

Dehydrated tomato slices

Chopped Tomatoes

Chopped Red Peppers

Mung Bean Sprouts

Mixed Salad Greens

Lemon Juice

Savoury Yeast Flakes

Pink Murray River Salt

Cracked Pepper

*To make the crutons

Save the pulp when you make juice or nutmilks.  I had sesame & almond nut milk pulp and spinach, carrot & celery juice pulp.

Add some ground golden flaxseeds, savoury yeast flakes, salt & olive oil. They would also be lovely with some italian herbs like rosemary, thyme, basil and oregano.

Mix everything together until light and fluffy.

Add just enough water to make the mixture bind together and roll into small balls & dehydrate until  dry and crunchy.

The Lunch Bunch: Corn Salad Salad

Feb 28, 2011   //   by Kelly   //   Recipes, Uncategorized  //  No Comments

The Lunch Bunch is some of the really easy things I make at work or take with me for lunch

I love Corn Salad or Marche or Lamb’s Lettuce, Which ever name you prefer. It’s got a kind of a nutty flavour and the leaves are quite thick. It”s high in Vitamin C and contains the much sought after Omega 3 fatty acids. They had some baby Corn Salad at the market today for really cheap. So guess what I had for lunch?

Corn Salad

Roma Tomatoes

Avocado

Hemp Seeds

Thinly Sliced Asparagus

Thinly Sliced Zucchini (done with a peeler)

Lemon Juice

Nutritional Yeast Flakes

Himalayan Salt

The Lunch Bunch: Salad with Hemp Seeds & Brazil Nuts

Feb 25, 2011   //   by Kelly   //   Blog, Recipes  //  No Comments

The Lunch Bunch is some of the really easy things I make at work or take with me for lunch

This was today’s salad at my desk, not a great photo, but it tasted great! I took everything to work in a little container apart from the lettuce which I grabbed from the markets at lunchtime.

Baby lettuce greens
Finely grated carrot
Avocado
Tomato
Hemp seeds
Finely chopped brazil nuts (with a nut grinder device)
Nutritional yeast
Lime juice
Himalayan salt

Grating your carrots super fine makes such a difference. They are super juicy and mush together well with the nutritional yeast, avocado and lime juice. I have a grater that has one side with really fine holes. They’re about the size of a parmesean grater. Totally worth getting one of these if you don’t have one already.

Peppered Pineapple & Cucumber Salad

Oct 19, 2009   //   by Kelly   //   Blog, Recipes  //  No Comments

pineapplecucumber

This is a quick simple salad for those of you with a sweet tooth. Choose a nice ripe pineapple. Look for one that is yellower on the outside and smells fragrant. If it’s still quite green it will be tart and can burn your mouth. Unfortunately most fruit we buy from the supermarket is picked before is has fully ripened to extend the shelf life. However, you can sit your pineapple on the shelf for a few days to ripen if there are no ripe ones available. Eating fully ripened fruit is important. The fruit has properly developed and has just the right amount of enzymes to help you to digest it properly.

 

Peppered Pineapple & Cucumber Salad

Ingredients

1 Pineapple

1 Telegraph Cucumber

About 2 Handfuls of Spinach

About 1/2 Handful of Fresh Mint

Juice of 1 Lime

Cracked Black Pepper

 

Assembly

Slice the skin off the pineapple, quarter and core. Dice into small chunks and place in a mixing bowl.

Quarter the cucumber lengthways and dice into small chunks. Add to the pineapple.

Roll the spinach and slice finely to create thin ribbons and add to the bowl.

Chop the mint very finely and add to the bowl.

Finally add the lime juice and a generous amount of cracked black pepper and mix well.

The Lunch Bunch: Asparagus Nori Rolls

Oct 13, 2009   //   by Kelly   //   Recipes  //  No Comments

Asparagus Nori Rolls

This was part of my delicious lunch today. I keep a packet of nori sheets in the cupboard at work so I can stuff them with whatever greens and veges I bring with me or grab from the supermarket. Sprouts make a great stuffing for nori rolls as they are nice and compact allowing you to roll it up nicely. Almost any vegetable works in a nori roll,  zucchini or cucumber, grated carrot, tomatoes, olives, herbs, the combinations are endless. Asparagus is right in season now and it’s the perfect shape for a nori roll.

Asparagus Nori Rolls

Ingredients

Untoasted Nori
Lettuce
Alfalfa Sprouts
Asparagus
Avocado
Lemon Juice
Tamari

Assembly

Lay your nori sheet flat on a board or a bamboo sushi mat and cover with the lettuce leaves first to prevent the nori getting soggy. Leave about 2cm clear on one side.

Then add your remaining fillings lengthways along the centre of the lettuce.

Squeeze a few drops of lemon juice on the fillings and on the clear edge to help it all stick together once you have rolled it up. You could also use water for this.

Now using your sushi mat or just your hands roll up from the opposite side the the clear edge. Press the roll tightly in on itself as you roll it up.

Cut in thirds or in half and use a little tamari & lemon juice as a dipping sauce if you wish. It also tastes great without it.

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