Dare To Be Healthy

Posts Tagged ‘Bell pepper

imagesCA2U7XWMServes 4

Ingredients

4 large collard leaves (or chard)
1 red bell pepper
½ cucumber
1 avocado
2-3 ounces alfalfa sprouts
1 lime
1 carrot, grated
½ tsp. wholegrain mustard
1 garlic clove, minced
½ inch grated ginger
1 teaspoon extra virgin olive oil

Instructions

1. Wash the collard leaves, cut off white stem at the bottom that has no leaves and place them in a bath of warm water with juice of half
a lemon. Let soak for 5 minutes. Dry the leaves off with paper towels and using a knife thinly slice down the central root (to make it
easier to bend the leaves for wrapping).
2. Slice avocado, cucumber and pepper into strips
3. In a bowl or using a food processor, mix the garlic, ginger, mustard, lime juice and olive oil. Mix until properly combined.
4. Place a collard leaf on a plate and layer red pepper, cucumber and avocado slices, alfalfa sprouts, grated carrots and drizzle a tablespoon of dressing over it.
5. Fold over the top and bottom and then wrap up the sides. Slice in half and serve.

Serves 4

You know when you get one of those days you can’t really face shopping and you haven’t really got much in your kitchen? This was the day for me, and I really wanted something sweet and spicy – decided to come up with whatever I could with whatever was in my kitchen. To my surprise (or not, he he!!), it actually turned out great. It was easy, quick and had it with baked sweet potatoes – yum, yum!

200g bag spring greens, sliced

1 red bell pepper

8 cherry tomatoes, sliced in half

1 large onion, sliced

½ inch ginger, chopped

1 garlic clove, chopped

1 tsp. curry powder

½ tsp. crushed chillies

Pinch natural sea salt

2 tbsp. olive oil

½ tsp. coarse black pepper

2 cups boiling water

1. Heat the oil in a saucepan, add the garlic, ginger and black pepper. Sauté for 2 mins.

2. Add the bell pepper, cherry tomatoes curry powder, crushed chillies, salt, allow to cook for about 3-4 minutes

3. Blanch the greens in hot water for a few seconds and drain thoroughly.

4. Add to the rest of the cooking vegetables, mix well so all vegetables are coated properly – this should take about a minute.

5. Serve and enjoy!

I blanch the greens because I like them slightly crunchy and don’t want to cook them for too long – the idea is to try not to overcook the veggies so you don’t lose too much of the nutrients. Try the recipe with other greens like spinach or kale.

This can be served with other foods like rice, fish or chicken, but it was really good with sweet potatoes!

I would usually add some spices and chilli to the salsa but as its part of the detox plan, only using herbs and honey that have a detox benefit.

 

2 chicken breast, sliced

Handful of parsley, chopped

Handful of coriander, chopped

3 tomatoes, finely diced

½ red onion, diced

2 tbsp. olive oil

Juice of 1 lime

1 red pepper, finely diced

1 green pepper, finely diced

½ tsp. manuka honey

Pinch of freshly ground black pepper

Put all the ingredients except the chicken and half the coriander and oil, in a bowl. Add the honey and lime juice. Toss all together and refrigerate for about 30 minutes. Marinate the chicken in the remaining oil and chopped coriander, and grill (you can bake in the oven if preferred). Serve the chicken when ready with the tomato salsa.


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