Light and Delicious for Spring

Preparing and planning delicious food
​for your week ahead...

Choosing a new recipe or two  is one of my favourite things to do. I like to include them with my tried and trusted staples when it comes to planning the weeks' meals ahead. The added benefit of being organised is the wonderfully calming affect this has for Vata dosha - especially when the week gets busier! I also like to make sure I have some lighter options on hand to share with family and friends.

​"Vata benefits from the regularity of routine which helps to keep the lightness of the air elements  grounded and soothed."

​Whilst regular snacking is not recommended in between meals in Ayurveda, enjoying the occasional healthy snack or a light meal is a far better alternative than reaching for packaged, highly processed foods. The key is to plan ahead so that you can make guilt-free choices from fresh, seasonal ingredients to sustain your energy levels.

Here are some recent light and tasty recipes from my kitchen that are simple to make.

My home-made Veggie Delights....​

These little veggie balls are delicious as a healthy snack or served, as you see here, with Oak Leaf lettuce and dips as a nutritious light meal.

Ingredients:

• 1/4 roasted pumpkin cut into cubes
• 1 grated carrot
• 1 long red chili finely chopped
• 1 generous cup of cauliflower blitzed in food processor until granular
• 1 cup of freshly chopped spinach
• 1 tspn of ground fennel seeds
• 1/4 cup of tri colour quinoa grains, cooked
• 1 egg lightly mixed (optional - can be replaced with 1/2 tsp cornflour)
• 1 tblspn fresh fennel fronds and parsley chopped.

Note: Pitta - can omit the chili from this recipe.

​Method:
Roast the granulated cauliflower in a moderately hot oven until lightly golden and fragrant.

Place all remaining ingredients in a bowl and combine with the egg (if using). Season well.
The mixture will be quite wet. Form into bite sized balls.

Place on baking paper on baking tray and roast in a moderately hot oven for approx. 20-30 mins or until golden brown and firm. Turn occasionally whilst roasting. ​

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​Beetroot Dip
​
Ingredients:

• 3 small beetroots, steamed and skin removed
• 1 tablespoon of unhulled tahini
• juice of 1/2 freshly squeezed lemon

Method:
Blitz all the ingredients together in a vitamix or food processor. Season to taste.

Pesto Dip

Ingredients:

• 1 large bunch of basil (can add handful of other greens such as kale or spinach)
• 1/2 cup of pine nuts
• 1 tablespoon of olive oil
• 1 medium size red or green chili (optional)
• 1 garlic clove
• 1/2 freshly squeezed lemon or to taste
• ​Season with rock salt and pepper

Method: 
Blitz all the ingredients together in a food processor. Season to taste.

​Mixed Veggie Crisps
These are so easy to make and their vibrant colours and crunch make them irresistable!

Ingredients:

• 1 medium sized orange sweet potato peeled
• 3 small beetroots peeled or scrubbed
• 1 medium sized eggplant
• 2 tablespoons of rice bran oil
• Rock salt to season

​​Method:
Pre-heat the oven to 200°C

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Finely slice the vegetables and mix thoroughly with the oil. Season with the salt and spread the slices out evenly on baking trays.

Bake until crispy and golden for approx 15 -20 mins.
​
Since these crisps are dry and light, they are fine in moderation for Kapha dosha. Pitta can reduce the salt and Vata will benefit from having them with the moist dips from the above recipes.

​

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​Hibiscus and Rosehip Tea
This is my go-to tea when I feel like something sweet and uplifting.

The vibrant taste and colour will help to boost your energy levels during the afternoon. Add your favourite protein ball for a delightful combination.

You can usually find good quality Hibiscus and Rosehip Tea at your local health food store.

From my garden....

​It's looking rather bare, but there are a few new buds appearing on the raspberry vine.

The parsnip seeds I planted months ago have flourished and this week I pulled up a huge bunch of them! They were super sweet roasted, and so fresh. The whole family enjoyed them. I will definitely plant them again.

Parsnip tops flourishing

Fresh kale for soups, dips, and smoothies

This week's harvest - sweet parsnips

I've been watching this capsicum slowly getting bigger - nearly ready for picking

Now that Spring is here what will you be growing in your garden?

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The information in Nourish Notes is for educational purposes only and is not intended to treat diagnose, prescribe or heal any health condition or to replace standard medical treatment or advice.