I love this time of year and I’m always starting to think about being healthier and print off reams of recipes to try out for the coming months. With so many inspirational food blogs out there, we’ve pulled our favourite soups and salad to make us healthy this season.
- 3 ears of corn, husks removed
- 1 red onion, sliced horizontally into rings
- 1 chili pepper
- 2 red bell peppers, halved
- 1 avocado, halved and pitted
- 4 Tbsp. lime juice (about 1 lime)
- 1 tsp. liquid honey (or agave / maple syrup)
- 1 fat clove garlic, minced
- 1 Tbsp. extra virgin olive oil
- ½ tsp. ground cumin
- ½ tsp. sea salt
- pinch ground pepper
- ¼ cup cilantro, chopped
- Prepare the veggies and brush them lightly with melted ghee or high heat cooking oil.
- Place everything on a preheated, medium-hot grill. Close lid and reduce heat to medium. After 5 minutes check the avocado. If it has grill marks, remove it. Give other vegetables a quick check – if they also have grill marks, turn and/or flip them.
- Continue to flip veggies until softened. This should take between 10 and 20 minutes (depending on the vegetable). The corn will take the longest to cook, but since you can eat corn raw, don’t worry too much about it – as long as it tastes good!
- While the grill is on, make dressing by combining everything (except the cilantro) in a jar with a lid. Shake well to combine.
- Remove all vegetables from grill and let sit until cool enough to touch. Begin by slicing the chili pepper down the center lengthwise, scrape out and discard the seeds, mince, and add to the dressing. Cut the corn off the cobs, and add kernels to a large bowl. Dice the other vegetables and add it to the corn. Pour dressing over vegetables, add cilantro, and fold to combine. Season to taste.
- 2 cans (19 ounces each) cannellini beans, drained and rinsed
- 1/2 pound small roma (plum) tomatoes, cut into 1-inch pieces
- 1/2 cup fresh basil leaves, torn into 1/2-inch pieces
- 1 teaspoon coarse salt
- Freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 3 small garlic cloves, minced
- Combine beans, tomatoes, basil, and salt in a bowl, and season with pepper.
- ?Heat oil in a skillet over medium heat. Add garlic, and cook, stirring, until fragrant but not browned, 1 1/2 to 2 minutes.
- Pour over bean mixture, and gently toss. Let stand 30 minutes before serving to allow the flavors to meld.
- Salad can be covered and kept at room temperature up to 4 hours.
- 6 cups cooked barley
- ?4 cups arugula or bean sprouts
- 6 ounces cotija, queso fresco, or ricotta salata cheese
- 1 cup toasted almonds, or a mix of seeds/nuts?scant
- 1/2 teaspoon fine grain sea salt, or to taste
- 2 cups plain yogurt
- zest of one lemon
- 1 tablespoon freshly squeezed lemon juice
- ?1/4 cup of chives, plus more for serving
- 1/4 teaspoon fine grain sea salt?2 ripe avocados, thinly sliced
- In a large bowl combine the barley, arugula, cheese, almonds, and salt together. Mix well. You might need more or less salt depending on the saltiness of your cheese.
- Make a quick yogurt sauce by whisking the yogurt, lemon zest, lemon, juice, chives, and salt in a small bowl. You can refrigerate this (or any leftovers) for a few days, if needed. If the sauce begins to separate, just give it a good stir before using.
- Serve topped with avocado, chives, and big dollops of yogurt sauce. I used about half to top the main bowl, and served the rest on the side.
Prep time: 15 min – Cook time: 45 minCalifornia Barley Bowl
- 1 tablespoon extra virgin olive oil
- 1 medium onion, quartered and thinly sliced
- 3 celery stalks, thinly sliced
- 1 medium carrot, thinly sliced
- 8 medium garlic cloves, very thinly sliced
- 2 tablespoons grated ginger, peeled
- 3/4 teaspoon finely ground white pepper, plus more to taste
- 1 1/2 cups mushrooms, trimmed
- 8 ounces firm tofu, sliced into thin slabs
- 2 1/2 teaspoons fine grain sea salt
To serve: lots of chopped green onions, sliced watermelon radish, and/or pea shoots
- Heat the oil in a large soup pot over medium heat, and stir in the onion, celery, carrot, garlic, and ginger. Gently sautÃ© just until soft, you don’t want any browning.
- Add a small splash of water if the pan drys out in the process.
- Stir in the white pepper and 10 cups of water.
- Dial up the heat to bring the broth to a simmer, and hold there for about 15 minutes.
- Add the mushrooms, tofu, and salt, and gently simmer for another 5 minutes. S
- tir well, taste, and adjust with more salt or water if needed.
- Ladle the soup into shallow soup bowls and top with lots of green onions, pea shoots, and a few watermelon radish slices.
- Add a finishing drizzle of olive oil, and enjoy!
Prep time: 15 min – Cook time: 20 min
- 1 cup (240 ml) raw millet (any color will work)
- 1 butternut squash
- 100 g raw hazelnuts
- 2 avocados, diced
- 1 small romanesco broccoli, broke into bite-size florets
- 2 handfuls purple grapes, cut in half
- 2 handfuls green leaves, we used beetroot leaves
- 1 pomegranate, seeds
Chunky Herb Dressing
- 1 handful basil, finely chopped
- 1 handful parsley, finely chopped
- 2 cloves garlic, very finely chopped
- 1/2 lemon, juice
- 3-4 tbsp extra virgin olive oil
- salt & pepper
- Prepare the butternut by trimming off the top and bottom and cutting it in half crosswise and lengthwise. Scoop out the seeds and remove the tough peel with a sharp knife or a peeler. Cut into 1 x 1-inch (2 x 2 cm) dices. Place on an oven tray. Drizzle with a little olive oil and sea salt. Bake on 400 F° (200°C) for 20-30 minutes or until soft and slightly brown on the edges. Remove from the oven and let cool completely.
- The last 10 minutes of baking time, place the hazelnut on a separate baking tray, sprinkle with salt and toast until skin cracks and browned. Remove and let cool slightly, rub between a rough cloth or kitchen towel to remove the skin. Chop coarsely.
- Rinse the millet in a sieve with boiling water, then place in a small saucepan with 2 cups water. Bring to a boil, lower the heat and let gently simmer for 10-15 minutes or until soft and the water is gone.
- Prepare the avocados, romanesco, grapes, green leaves and pomegranate and Herb Dressing. Place the cooked millet in a large bowl, add the herb dressing and mix with your hands to make sure all millet is coated with dressing. Add all ingredients to the millet mixture and gently fold to combine. Serve!
- 2 cups salted water
- 1 cup quinoa
- 1 bunch lacinato kale, washed and chopped into 1″ lengths
- 1 meyer lemon, zested and juiced
- 2 scallions, minced
- 1 tablespoon toasted walnut oil
- 3 tablespoons toasted pine nuts
- 1/4 cup crumbled goat cheese
- salt and pepper
- Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.
- While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil (you can substitute olive oil if you desire), pine nuts, and goat cheese.
- Check the quinoa and kale when the cooking time has completed — the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.
- 150g Green Beans, washed and trimmed
- 150g Kale, washed and chopped
- 2 Orange, zest and half the juice of one orange
- 2 tsp Ginger, grated
- 50g Toasted Hazelnuts, chopped
- 2 tbs Balsamic Vinegar
- 4 tbs Extra Virgin Olive Oil – I used Garlic infused Olive Oil
- Sea Salt and Fresh Black Pepper
- Heat a pan over a medium to high heat. Add a tablespoon of the olive oil and the ginger. Grate in the orange zest and cook together for a minute or two, or until toasted.
- Add the green beans and continue frying for 5 minutes.You want to soften the green beans before adding the kale. The kale takes half the time to cook.
- Keep the pan over the heat, continually stirring to ensure even cooking of the greens. When the kale is soft and slightly crispy in parts remove the pan from the heat.
- Squeeze in the orange juice, add the balsamic, olive oil and season. Toss the salad around the pan to evenly coat in the dressing.
- Scatter in most of the hazelnuts, reserving a little for garnish and serve.
For the bowl:
- 5 big handfuls of kale (it shrinks a lot when cooked)
- 1 red pepper
- 1 avocado
- 1 large carrot
- a handful of pumpkin seeds
- a large dollop of hummus
For the dressing:
- 2 tablespoons of water
- 1 teaspoon of hummus
- 1 teaspoon of almond butter
- 1 teaspoon of manuka honey/pure maple syrup
- 1 teaspoon of apple cider vinegar
- 1/2 a teaspoon of tahini
- Simply tear up the kale leaves into bite sized pieces, then drizzle with olive oil and salt and roast for 5-10 minutes at 180C, until the leaves are ever so slightly crispy but not burnt. While the kale cooks peel and grate the carrot and chop both the red pepper and the avocado into small cubes, discarding their respective stones and seeds.
- Next make the dressing by adding all the ingredients to a mug and whisking with a fork until smooth.
- Once the kale is cooked assemble all the ingredients into a bowl, drizzle the dressing evenly, sprinkle a handful of pumpkin seeds and a little salt and then enjoy!
- 500 grams yellow courgette
- zest and juice of 1 lemon
- 3 tablespoons olive oil
- 1 teaspoon turmeric
- 1 litre chicken stock (or vegetable stock)
- 100 grams basmati rice
- maldon salt
- Cut the courgettes – wash them by all means if you want, but don’t bother to peel them – into 5mm / one-eighth of an inch rings, and then finely dice them. Put them into a pan with the lemon zest and oil, stir to coat, then cook on a gentle heat for about 5 minutes, stirring occasionally, until they’ve slightly softened.
- Stir in the turmeric and pour in the stock and lemon juice and then drop in the rice. And for the stock here, as usual I make up some bouillon concentrate with water; you could use vegetable stock if you prefer, but I love the mellow goldenness you get from chicken.
- Cook, uncovered, for 10-20 minutes, or just until the courgettes and rice are tender. Taste for seasoning.
- Leave to cool slightly before serving so that you eat the soup warm rather than hot.
Goop’s Roasted and Clean Carrot Soup
- 6 to 8 medium to large carrots (about 1.5 pounds), peeled and diced into rustic cubes
- 6 cups chicken or vegetable stock
- 1 piece ginger, an inch long, peeled
- 1 small onion (white or yellow), chopped
- 2 garlic cloves, whole
- olive oil
- salt + pepper, to taste
- Divide the carrots in half. Place one half of the carrots on a baking sheet. Season with salt and pepper and drizzle lightly with olive oil. Toss to combine. Place in a 375°F degree oven for about 20 minutes, shaking the pan every so often for even cooking. Remove from oven when soft, slightly brown and caramelized.
- Meanwhile, bring the stock to a boil in a large saucepan with the ginger, onion and garlic. Bring down to a simmer and cook for about 5 minutes or so until the onions are soft. Add the remaining half of the carrots and simmer for another 5 minutes until the carrots are just slightly soft but not cooked through. Transfer the mixture to a blender.
- Add the roasted carrots to the blender with the par-boiled carrots. Blend until smooth. Add salt and pepper to taste and a drizzle of olive oil over each portion to serve.