Finding a little dinner inspiration after a long day at work can be far from fun. When choosing things to cook for dinner, it must tick a few boxes: Healthy ✓ Quick ✓ Simple ingredients ✓ and Delicious ✓
T H E P A S T A
You can use this recipe for any pasta but I love the taste the texture of Mung Bean Pasta – completely gluten and grain free! The ingredient, well there are two: Organic mung beans and water! yep it doesn’t get more clean than that! You can find this pasta at most health food stores and some special grocery stores – click HERE to find out more about the Mung Bean Pasta.
T H E P E S T O
The inspiration behind this dish? My overflowing Basil plant! We are leaving for New Zealand this week and while I am happy to share my produce my little friendly caterpillars tend to enjoy my Basil a little bit too much (the joys of organic gardening)
All you need for this pesto is a food processor and you are good to go! You can make the pesto the day before for those who are time poor, you can also use it as a dip, stuff mushrooms, enjoy with steamed veggies, in a salad – the list is endless!
Ingredients:
2 cups of fresh basil leaves (no stems please)
1 cup of roughly chopped kale/baby spinach
1 cup of organic walnut halves
2 heaped tablespoons savoury yeast flakes (or Parmesan cheese)
1 tbsp chopped parsley leaves
1- 2 garlic cloves crushed
fresh juice from a lemon
2 tbsp cold pressed olive oil
s & p to taste.
Method:
1. place all ingredients into a food processor and process. If mixture is a little bit dry add some extra lemon juice or olive oil 🙂
THE P A S T A B O W L
Growing up in an Italian family, pasta was a frequent visitor on the dinner menu.
Now that I am completely gluten free it is very rare for me to have a pasta dish, so
when I do I want to make it as delicious as possible!
This part of the recipe where the magic happens, where all the ingredients start to tease our taste buds and get us ready to digest our meal.
Ingredients
1 small brown onion, diced
1 zucchini, finely diced
3/4 cup of brown mushrooms, diced
a punnet of cherry tomatoes
1 garlic clove crushed
dried chili flakes, to taste
Method:
1. In a medium pot, bring water to boil and pop in mung bean pasta – cook to instructions (tip: once cooked strain and rinse with cool water, splash with olive oil to prevent sticking or through pesto in straight away)
2. Heat a small pan and sauté onions and garlic until softened. In the same pan, add the remaining ingredients until everything is al dente. Remove from heat, stir through pesto and mung bean pasta.
3. Serve straight away and Enjoy
This dish serves 4 people
This recipe is: Gluten free, Grain free, Wheat free, Dairy free, Vegan, Wholefood, sugar free.
I am not endorsed by this product, I like to recommend foods to benefit health and support my clients, friends and family where possible)