Dare To Be Healthy

Posts Tagged ‘Garlic

Serves 2 – 3IMG_1175

2 spring onions, chopped

1 garlic clove, chopped

Rocket leaves

6 cherry tomatoes, sliced in half

1/2 tsp. crushed chilli (use more if preferred)

Pinch of sea salt

2 packs (250g) of chestnut mushrooms (any type of mushroom would work)

1 tbsp. sesame oil

  1. Wash the rocket leaves, drain and set aside
  2. Wash and roughly chop the mushrooms to small sizes
  3. Heat the oil in a wok, add the spring onions, garlic, stir-fry for about 30 seconds
  4. Add the mushrooms and cook for about 3 – 5 mins
  5. Add the sea salt and chilli and stir for another minute
  6. Put a handful of rocket leaves on plate, add the cherry tomatoes and top with mushrooms
  7. Drizzle a teaspoon of extra virgin olive oil on the salad and serve. Enjoy!

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!

Yummy, healthy, slow energy release recipe that fills you up, and keeps you going for ages.


Serves 2


100g brown lentils

1 garlic clove, chopped

1 onion, chopped

1 red bell pepper, diced

2 handfuls of kale (1 bunch), washed and chopped

½ tsp. curry powder

¼ tsp. ground cumin

¼ tsp. ground coriander

500ml vegetable stock

1 tbsp. olive oil

½ tsp. crushed chilli


  1. Wash the lentils thoroughly, place in a saucepan. Add the stock and boil for 40 mins or according to instructions on packet. Be careful not to overcook them.
  2. Once cooked, drain and set aside
  3. Heat the oil in a wok or stir fry pan, add the onions and garlic and cook for a couple of minutes.
  4. Add the curry powder, cumin, chilli and coriander, cook for a minute or two
  5. Add the lentils and mix until the spices have mixed in properly
  6. Finally, add the kale and bell pepper, mix together and stir-fry for another 3-5 minutes.
  7. Serve and enjoy

500g spring greens, washed

1 tbsp olive oil

2 garlic cloves, chopped

1 large pinch crushed chillies

1)   Remove the white core from the greens and discard. Use a sharp knife to shred the
greens. Blanch in boiling water for 1 minute, drain and pat dry with kitchen

2)   Heat the oil in a non-stick pan, add the garlic and cook for 1 minute until it
starts to brown. Add the greens and chilli and cook for 2-3 minutes. Season with
a bit of salt and serve with chicken or fish – yummy, yummy, yummy and packed
full of vitamins, iron and fibre!!

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