Link Love Sunday

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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The Nourish Bowl

This 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 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 180ºC 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.

Link Love Sunday

So our friends recently came from Japan and brought us SO. MANY. GOODIES. Like I can’t really handle the amount of mochi and osembe we have, so I’ll be in the kitchen hibernating with all the food if you need me!
Have a great bank holiday weekend friends!

This orange dal looks super comforting!

These black bean plantain burgers look insane!

This simple grilled chicken with a snow pea rice salad looks like the perfect mid-week meal.

This miso roasted eggplant salad – drooling.

This healthy bowl with tahini dressing looks like my ideal lunch!

Another spin on the dish is this black rice with roasted pumpkin version- delicious!

This chunky Mediterranean eggplant dip would make the best snack!

The peanut ginger sauce just makes this cauliflower rice salad!

The time has finally come!!

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