Tuesday, January 3, 2017

Sweet Potato and chick pea patties

500g sweet potatoes
420g tin chickpeas
1/3 cup quinoa
1 tsp garam Marsala
2 garlic cloves
1 egg
1 bunch mint chopped
1/2 onion finely chopped

Cook the sweet potatoes til soft
Mash together sweet potato, chick peas, quinoa, haram Marsala, crushed garlic,egg and mint and onion 
Form into patties and fry on BBQ 


Rice salad

50g pecan nuts toasted
1 cup brown rice mixed with wild rice if you have it
1 smoked chicken breast
1/2 red onion diced
200g tin corn kernels
2 tbs currents
3 tbs chopped flat leaf parsley
80 mls orange juice
125 ml macadamia nut oil
2 tbs white wine vinegar
Salt and pepper 1 tsp Dijon mustard

Cook the rice absorption method
Toast the pecans 
Dice the smoked chicken finely
Finely chop parsley
Combine the chicken, cooked and cooked rice, pecans, corn, red onion, currants and parsley in a bowl
Mix together orange juice, oil and vinegar and Dijon mustard and pour over the salad. Season with salt and pepper. Cover and refrigerate over night

Grain salad

1 bunch fresh coriander
1/2 bunch parsley
1/2 red onion
1 cup of uncooked quinoa 
1 tin of brown lentils
2 tbs toasted pumpkin seeds
2 tbs toasted pine nuts
2 tbs toasted slivered almonds 
2 tbs baby capers 
1/2 cup currents 
Juice of one lemon 
3 tbs olive oil
1/2 pomegranate

Dressing 
1 cup yoghurt
1 tsp cumin seeds toasted and ground
1 tsp honey

Boil quinoa in 2 cups of water then lower heat for 15 minutes
Mix all ingredients 
Yummo and so healthy.
It might be hard to find fresh coriander parsley and pomegranate but it's still nice without it.