Green Goodness Bowl

046 Oh man, now we are talking ! This bowl of goodness is like nothing else….yes, it is jam packed with goodness.

I am so pumped up about this, I think for me, every morning needs to be a ‘Green Goodness Bowl’ or ‘Green Juice’ morning, of course the contents will vary, but that’s fine, so long as it is GREEN !!!

I remember years ago watching an Oprah show, and her guest on the show was Dr Oz?  Who remembers Dr Oz? Anyway, good ol’ Dr Oz (he wasn’t really old) was doing like a morning breakfast thing by doing a green juice.  He maintained, every morning, throw together whatever you have in the fridge that is green, blend it all together and you are sorted.  So, of course, me being me, took that to heart, and yip I had to do it. Green juice it was, and it was yummy.  Sometimes now, I change it up a bit and do delicious healthy green bowls instead, but no matter what it is always good. So, here is a bowl of green yummy delicious goodness….and I have kept it simple.060Green Goodness Bowl

Preparation time:  8 – 10 minutes

Serves 1 – 2

Ingredients:

2 handfuls of lettuce leaves, roughly chopped

1/2 cucumber, roughly chopped

1 handful of baby spinach, roughly chopped

1 handful of fresh parsley

1 green Granny Smith apple, chopped

3 -4 centimetres (1.5 inches) fresh ginger, peeled and chopped

1 Tablespoon fresh lemon juice

1/2 avocado pear

Instructions:

Add all the above ingredients into a food processor and process.

If you don’t have a food processor, a good blender will do the trick as well, just make sure you add the lemon juice, avo, cucumber and apple in first, blend a bit and then add the rest of the ingredients.

Enjoy 🙂

Baby Marrow (Zucchini/Courgette) Noodles with Toasted Sunflower Seeds and Almonds

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Whoever invented the Spiralizer, is a genius !!!  I had been wanting one for months, and finally just took the plunge and bought one…awesome 🙂.  I have had my new toy now for about three weeks, and I love it.  I am still in the throws of experimenting with it and doing meals, so yes, my inventions will be popping up every now and then, if they are blog-worthy :-).

Zoodles! what a cool word…but we call zucchini’s, baby marrows here in good old South Africa, so now what???  Do we have to use a different word???Hmmmmm ??? Well, for now, I will stick with Baby Marrow Noodles, hope that’s okay.

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I am definitely on the vegetarian bandwagon these days, for various reasons. This meal which I concocted is very versatile for sure.  I started off with the vegetarian version which I love.  It is loaded with all the added crunch I enjoy with toasted sunflower seeds and almonds with a dash of heat in the form of a little chilli or two.

I made it to test out, and my daughter and I thoroughly enjoyed it for lunch ……and dinner.  For us, it was a winner!

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Ha ha…. I just envisioned puppy dog eyes at the table when yet another vegetarian meal is served…

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So….for the meat eaters, I really can’t have you guys missing out on this healthy meal, so…. I have included an option 1, 2 or 3  (I am so kind). It’s unbelievably easy, it is just a matter of adding the cooked meat to the dish, and that way the meat eaters will be happy.

And…this way, everyone will be chuffed :-).

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Baby Marrow (Zucchini) Noodles with Toasted Sunflower Seeds

Preparation time:  15 minutes

Cooking time: 5 minutes

Total time: 20 minutes

Serves 4

Ingredients:

600 grams spiralized baby marrow noodles

100 grams sunflower seeds

100 grams raw almonds

a dash of oil (coconut oil, olive oil or vegetable oil)

2 medium-sized fresh red chillies (Not Devil Chillies, these are incredibly hot and will overpower the meal completely)

2 large fresh garlic cloves

freshly grounded salt and pepper, to taste

Then for the meat eaters:

Option 1.  100 grams chopped cooked, left over chicken

Option 2.  100 grams chopped cooked, left over bacon

Option 3.  100 grams chopped cooked, left over chicken and bacon (50 grams each)

and for all 1,2 and 3 options, an extra 100 grams of sunflower seeds to be added when serving.

Instructions:

Dry toast the sunflower seeds by putting them in a small pan on top of the stove.  Do not add any oil as seeds contain their own oils.  Turn on the oven plate to medium.  Turn and toss the seeds around with a wooden spatula. They burn quite easily, so be careful, as burnt offerings with this dish wouldn’t be too cool.  They could even start popping, just warning you… So there could be a scattering of seeds around your stove (just eat them, I do…the perfect snack attack whilst cooking :-)).  Wait until they become a nice golden brown before removing the pan from the oven plate.  Place in a bowl and set aside.

Dry roast the whole almonds the same way as the sunflower seeds were done. Once toasted, chop, place in a bowl and set aside. (I quite like keeping some almonds whole as well, but that is purely optional)

Then once that is done, its chilli time….cut the top of the chillies off, and then with the chilli between your hands, roll the chilli, that will help remove the pips.  If the pips are being stubborn, just slice the chilli up the side and remove the pips with the knife.  Toss the pips aside and wash your hands :-). (probably not a good idea to touch your eyes…..) Then with either a very sharp knife or a pair of scissors, chop or cut the chillies up finely.

Finely chop up the garlic cloves.  I usually get the back-end of the knife and press down on the garlic clove with a little force till it squashes and flattens a bit and then I chop…just so much easier

In a large frying pan, add a little oil, just enough to lightly saute’ the garlic and chilli.  This will only take a minute before the aromas start filtering the kitchen. Add the spiralized noodles and toss very gently to avoid breaking the noodles.

Add the toasted sunflower seeds and toasted almonds.

Taste and season with salt and pepper accordingly.

Enjoy 🙂

For the meat eaters…

Follow the above instructions; just after the nuts and seeds have been added, add either the chicken, bacon or both and then taste before seasoning. Bacon is generally quite salty, so if having the bacon option, season after the bacon has been added.

For the added crunch with this meaty dish, add the extra 100 grams of toasted sunflower seeds on serving.

Enjoy 🙂