Link Love Sunday

Green Quinoa Salad | Add A Little

Happy new year to you all! I can’t believe how quickly 2015 went and it was a truly fabulous year, filled with so many highlights. I hope your year was great too 🙂 Here are my link loves of the week, delicious recipes to start your year right (and a great documentary)!

What a warming cinnamon spiced lentil and chickpea soup!

This jap chae is filled with colour and flavour!

I want to cozy up with these mediterranean baked lima beans.

This falafel slider with hemp tabbouleh and maple tahini is like woah.

This green quinoa salad is perfect for the new year, as is this one! (second link pictured)

This kale salad with avocado tahini is a great lunch idea.

I’m going through a serious noodle phase and these soba noodles look perfect!

One of my favourite combinations of roasted sweet potatoes and sprouts.

This green olive, walnut and pomegranate salad is so interesting.

In Defense of Food. A great book that is now in documentary form!

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Link Love Sunday

Link Love Sunday | Add A Little

This week has gone by in a flash! I mean, I know every week is going so quickly (and it’s only 3 weeks until December OMG-I-CAN’T-EVEN) but I’ve been rustling up lots of delicious things in the kitchen and here are my favourites!
Also, I’m thinking about doing a round up of Paris recommendations so let me know if you’d like to see that!

Roasted cauliflower is my favourite and it’s made into a super creamy dip here!

This multigrain bread makes me want to make some fresh bread now!

Serious hummus porn.

This stuffed acorn squash looks like a great holiday dish!

These teff almond butter cookies look uh-amazing.

I love the look of this zucchini, squash and chard tart.

Cold weather = spicy peanut stew.

Simplicity at its best. In the form of squash and apple soup with rye croutons.

A simple fall salad with roast broccoli, apples and arugula.

THE BIGGEST PLOT TWIST IN THE HISTORY OF CHOCOLATE CHIP COOKIES.

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The Nourish Bowl

The Nourish Bowl | Add A LittleThis bowl is exactly what I want when the weathers getting cold yet I want something super nourishing and will make me feel full of energy yet not bloated!

I have a serious obsession with sweet potatoes, but after my oven broke, I had a bit of a break as I didn’t quite know what to do with them. I recently tried steaming them and they were wondefully soft and creamy – not as caramelised and sweet as roasted sweet potatoes, but they’re good enough for me!
Sweet potatoes are a superfood: packed with vitamin A and slow releasing carbohydrates to keep your energy levels up.

Make sure you use the best ingredients you can get your hands on for this salad as it’s so simple and you want to really let the flavours of the vegetables shine!
Also, feel free to change up the ingredients – I love adding quinoa or lentils for a nice protein boost and if I have fresh herbs on hand I’ll chuck them in too.

The Nourish Bowl | Add A Little

The Nourish Bowl vegan, gluten free, dairy free
Serves 1

A few large handfuls of leaves (I like spinach, red leaf lettuce, massaged kale)
1 sweet potato, cubed
Handful of cherry tomatoes, sliced in half
Handful of cucumbers, cut
1/2 avocado, cubed
1  tbsp hemp seeds
Freshly cracked pepper and sea salt
Extra virgin olive oil
1/2 lemon

The first thing you want to do is steam the sweet potato.
Boil some water in a pan and put the sweet potatoes in a steamer basket and steam for about 15 minutes or until tender.

*For the roasting option: Heat and oven to 180ÂşC and throw cubed sweet potatoes in a pan with some olive oil or coconut oil and pinch of salt. Cook for 35-40 minutes, flipping halfway through.

Once the sweet potatoes are done, put the leaves, tomatoes, cucumber, avocado and sweet potato in the bowl.

Top with a good sprinkling of hemp seeds (natures confetti!), lemon juice, pepper and sea salt and a drizzle of extra virgin olive oil.

The Nourish Bowl | Add A Little