Lighten up with fast and flavour­some plant-based meals

EAT MORE PLANTS AND LIGHTEN UP WITH THESE FLAVOURFUL MEALS FROM NATUROPATH GEMMA DAVIS AND WHOLEFOOD CHEF TRACY NOELLE

Good Health Choices - - Content -

Teriyaki mixed grain salad

SERVES 4

1½ cups cauliflower flo­rets, bro­ken into bite-sized pieces

2 cups Brus­sels sprouts, trimmed and quar­tered

1 large ku­mara (white, pur­ple or orange), cut into cubes

Ex­tra vir­gin olive oil, for driz­zling

3 tbsp pine nuts

6 spring onions, thinly sliced

2 hand­fuls kale, roughly chopped

2–3 hand­fuls baby spinach leaves

2–3 fresh man­darins, peeled and seg­mented, or al­ter­na­tively use

200g can man­darins, drained

1 hand­ful mung beans or bean sprouts 1½ cups cooked wild rice and farro – or what­ever grains you have! It’s good to mix 2–3 grains to add di­men­sion to this salad

DRESS­ING

1/3 cup teriyaki sauce

1/3 cup rice wine vine­gar ½ tsp gar­lic pow­der

½ tsp onion pow­der

½ tsp salt

½ tsp pep­per

2 tsp co­conut sugar

½ cup olive oil

1 Pre­heat the oven to 200˚C. Line a bak­ing tray with bak­ing pa­per.

2 Place the cauliflower, Brus­sels sprouts and ku­mara on the pre­pared tray and toss with a light driz­zle of ex­tra vir­gin olive oil.

3 Roast for 20–25 min­utes or un­til the edges start to colour.

4 Mean­while, spread out the pine nuts on a bak­ing tray and lightly roast in the oven for 5 min­utes.

5 To make the dress­ing, place all the in­gre­di­ents in a small bowl and whisk to­gether.

6 Place the roasted veg­eta­bles and pine nuts in a large bowl. Add the re­main­ing in­gre­di­ents and the dress­ing, then toss gen­tly to com­bine.

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