FertilehealthyAiming for success, not perfection…

While I was working I had to make quick dinners, as we don’t like to eat after 7pm.  That was when I discovered what a  life-saver couscous can be.  You literally add boiling water and “sweat” the couscous for three minutes.  Add a few cherry tomatoes, some mange-tout, chives, sliced mushrooms, corn off the cob…  well anything you can think of really.  Then you just need a dressing.  I like pesto or hummus.

The last time I made couscous I had ample time, so I added some roasted Brussels sprouts and this delicious pesto.

Tomato & Pumkin Seed Pesto

• 2 cloves garlic
• 1 cup pumpkin seed
• 1/4 cup olive oil, cold-pressed and extra-virgin
• 1 tsp lemon  juice
• pinch of Himalayan Crystal salt
• 1/2 cup fresh basil
• 1/3 cup sun-dried tomatoes (softened)

In a food processor, blend the garlic, pumpkin seeds, olive oil, lemon juice and salt until a pesto consistency is attained.  Add the basil and tomatoes and processed until well combined.

It’s as easy as that!  And it’s very good for you.  Who says that you have to sacrifice health for convenience?

Health Benefits:

• Couscous is a good source of protein, fiber, niacin, selenium and B vitamins.
• Brussels sprouts are known for their cancer-preventing properties – the phyto-chemical indole and vitamin C.  They are also high in fiber and protein.
• Half a cup of pumpkin seeds contains 92% of your daily magnesium requirement – a mineral most of us are deficient in.  Pumpkin seeds also contain anti-inflammatory agents and are used by many cultures to eliminate parasites.  They are high in zinc, an important mineral for fertility and for protection against osteoporosis. The l-tryptophan in pumpkin seeds is thought to help against depression.
• Himalayan Crystal salt is a full-spectrum salt, meaning it contains 84 minerals and trace elements.
• Basil contains powerful anti-inflammatory agents and is particularly good for people with rheumatoid arthritis.  It also contains cinnamanic acid, which is known to enhance circulation, stabilize blood sugar and improve respiration.  Basil is a good source of the oil-soluble vitamins A and K, which is why it’s always good to eat it with some kind of healthy fat or oil. It is also loaded with iron, calcium, dietary fiber, magnesium, manganese, vitamin C and potassium.
• Sun-dried tomatoes are packed with the same nutritional goodness as their fresh counterparts – lycopene, anti-oxidants and vitamin C.

It tasted good too!  And the best part?  There’s usually enough left over for lunch the next day.

This has become one of our favorite dishes. It’s quick and easy to make, especially now that I finally have a food processor to take care of all the slicing and dicing.

Vegetable Paprikash

• 2 cups thinly sliced cabbage
• 1 large onion, chopped
• 1 cup zucchini, sliced
• 1 cup carrots, sliced
• 1 bell pepper, chopped
• 1 cup celery, chopped
• 2 cloves garlic, minced
• 1 ½ cups sliced mushrooms
• 1 medium tomato, chopped
• 1 Tbsp coconut oil
• 3 Tbsp flour
• 3 Tbsp paprika
• 1 cup vegetable stock
• 1 cup sour cream
• salt and pepper to taste

Sauté vegetables in oil in large skillet until tender, about 5-8 minutes. Stir in the flour and paprika; cook for 2 minutes, stirring. Stir in stock and heat to boiling; boil, stirring, until sauce thickens, about 1 minute. Stir in sour cream; season to taste.  Serve over ribbon noodles or in a wrap or pita.

I made this for breakfast yesterday and it was delicious!

Tropical Fruit “Yogurt”

1 small papaya
3 bananas
1 medium pineapple
1 can coconut milk
a pinch of crystal salt
1 tsp vanilla extract

Blend on high until mixed well. Enjoy.  You can also add a mango or some guavas.  The more fruit you add, the thicker it becomes.

I made this recipe last week and it was absolutely fantastic, so I thought I’d share it with  you.  We will definitely have this again!

Potato Pancakes with Herbed Tomatoes

Pancakes:

• 5 medium potatoes, cooked and peeled
• ¼ – ½ cup flour or your choice
• 1 onion, finely chopped
• ¾ cup coconut milk
• 2 tsp dried oregano
• 2 Tbsp olive oil
• 1 tsp sea salt
• freshly ground black pepper to taste
• 1 pinch nutmeg

Mash the potatoes, add the rest of the ingredients and blend with a fork until well combined.  Form into patties and bake in a hot oven – 230ºC (450ºF) -  on a non-stick surface until golden brown.

Herbed Tomatoes:

• 2-4 cups cherry tomatoes, cut in half
• 2 tsp dried oregano
• 1 cup pitted olives, sliced
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• herb salt to taste

Bake in a separate dish alongside the potatoes until cooked.  Drizzle with olive oil and serve on top of the potato patties.

I grew up with fresh fruit salad and thick creamy custard, so I was happy to discover this recipe for raw custard sauce in my collection.  It was delicious!

You can serve it with fruit salad, or any raw dessert.

Raw Cashew Custard

• 2 cups raw cashew nuts
  
• juice of 3 oranges
• 1 small pineapple, chopped
• ½ tsp pure vanilla essence

Soak cashew nuts for 4 hours and rinse.

Blend the cashews and the orange juice until creamy.  Add the pineapple chunks and blend again.  Add vanilla and blend through.