Roast Vegetable and Pomegranate Salad.

I don't know about you...but I LOVE to add pomegranate to salads. Not to sound like Jamie Oliver or Nigella and her sensual descriptions of food, BUT, they are little miracles when it comes to salad. They add a burst of colour and flavour. And thanks to Whole Foods, they come de-shelled in these neat packets. No muss, no fuss.

It might seem tricky at first, but trust yourself and you'll be fine.

Ingredients:
Half head cauliflower, cut into florets
Half head broccoli, cut into florets
10-15 Brusselsprouts, cut in half or quarters (depending on the size)
3 tbs maple syrup
1 tbs whole-grain mustard
4 tbs olive oil
1 tsp turmeric
1 tsp cayenne pepper/smoked paprika
salt and pepper, to season
3 tbs Balsamic glaze
1/2 block goats Feta, crumbled
1/4 cup pomegranate seeds

Method:
Pre-heat the oven to 250 degrees Celsius (400 Fahrenheit).
Line two baking trays with baking/parchment paper.
On one tray: place the broccoli and cauliflower florets (NB to save some cooking time, you can par-cook them in the microwave with a little bit of water for 5 minutes). Drizzle 2 tbs of olive oil. Sprinkle turmeric and cayenne over the vegetables.
In a small bowl, mix remaining olive oil, maple syrup, whole grain mustard.
On the second tray: scatter the Brussels. Pour the maple mix over. Shake to ensure that all have been covered.
Put the vegetables into the oven to cook for 40mins - keep an eye on them.
Once the veggies have cooled, pile into a bowl and season with salt and pepper.
Sprinkle over the Feta and pomegranates.
Drizzle with the Balsamic glaze.

Hungry now?

QUINOA & GREEN SALAD

There's nothing like a filling salad with lots of greens to make anyone feel better about the food on their plate.

Ingredients:

• 1 cup quinoa
• 1 cup green beans, chopped
• 1 green capsicum (pepper), sliced into stripes 
• 1 telegram cucumber, cut into lengths (same size as capsicum) 
• 5-10 green pitted olives, chopped into rings

Dressing:

• 1/2 cup white vinegar 
• 3 tbs orange zest
• 1/2 cup of orange juice
• 1 tbs caster sugar
• 1 tbs olive oil 
• Salt and pepper

Method:

1. Cook quinoa as per packet, set aside to cool.
2. To make the dressing, mix all the ingredients in a jar, place lid on and shake. Taste first, to see the balance of the vinegar and sugar. 
3. Boil full kettle of water, pour over beans in heat proof bowl. Blanch for 2 -3 minutes, drain then put beans into iced water to stop cooking process. 
4. Combine, quinoa, beans and remaining ingredients into a salad bowl. 

ROAST BEETROOT FATTOUSH SALAD

Today's salad recipe is brought to you by the vegetable: Beetroot (Beets).

As the weather warms up, and the heavy jackets come off...looking in the mirror. It's time for SALAD. Shoozlife is bringing you a series of salads that will keep you satisfied and looking good for the Summer months. 

Serves 4-6.

Ingredients:

• 4 (large) beetroots, peeled and chopped into chunks 
• 2 olive oil 
• 1/2 red onion, thinly sliced 
• 4 sticks celery, sliced 
• 1 piece Lebanese bread (flat bread)
• 1 Lebanese cucumber, quartered
• 2 cups, rocket (arugula) 
• 1/2 small block Feta or soft goats cheese
• Dressing:
• 3 tbs olive oil 
• 4 tbs Balsamic glaze 
• Salt and pepper

Method:

1. Pre-heat the oven to 250 degrees (400 Fahrenheit).
2. Place the beetroot in an aluminium foil tray, drizzle over the olive oil and shake to coat. Season with salt and pepper. Roast for 30-40 mins, turning occasionally. Set aside to cool.
3. While the beets are cooking, place the Lebanese bread in the oven for 5-10mins, until crispy. Keep an eye on it so it doesn't burn. Break up into pieces. 
4. Combine all ingredients in a large salad bowl, leave the cheese and beets for the top. 
5. For the dressing, combine the ingredients and shake. Pour over the salad. 

DINNER FOR ONE

What to eat when the hubby is working late with a fridge full(ish) of veggies and eggs…baked eggs of course. Usually at around 4pm I start to think, what do I have in the fridge and what will I create with these random ingredients. Most days I’m not lazy and will venture after work to my happy place, wholefoods, but then there are days where I just don’t want to shop at all. Baked-eggs-for-dinner-tonight was one of those nights. Excited nonetheless, I started to plan…how hard could it be!

Yes I know I love to cook, and have no fear when it comes to the kitchen, but really this is easy, and you can make your own variation depending on what you have in the fridge too! It’s flexible…so relax and enjoy.

I had in the fridge, kale, capsicum/peppers, cherry tomatoes and feta. But feel free to use other veggies that you like. For example, spinach, zucchini, asparagus…if you can’t live without pumpkin, add in the extra step roasting them first, before starting the baked eggs!

Ingredients:

• 2 eggs, lightly beaten
• ¼ onion, finely chopped
• 2 tbs olive oil
• ½ capsicum/pepper, chopped
• 6 cherry tomatoes (if they are large you can cut up)
• Half bunch of kale, chopped
• 1 tbs Parmesan optional
• Feta, crumbled (optional)
• Salt and pepper, to season

Method:

1. Grease a small ovenproof dish. I added some olive oil and made sure all the sides were greased and discarded the extra.
2. Add feta to the beaten eggs (if using).
3. Preheat the oven to 210 degrees Celsius.
4. In a small frying pan, heat the olive oil, add the onion and cook for 3-5mins, until the onions look translucent.
5. Once the onions are cooked, add the kale and capsicum/pepper for another 3-5mins, allow the kale to reduce.
6. Add the kale mixture, tomatoes (and other veggies of your liking) to the ovenproof dish, mix around.
7. Pour the egg mixture over and grate Parmesan cheese on top.
8. Cook in the oven for 15-20mins (note, keep an eye on it, all ovens are different).
9. To give the top a crunch, change to a high-grill for 2-3mins, once the baked eggs are cooked through. 

SUPER-CRISPY SWEET POTATO CHIPS

It's happened again, another amazing recipe to make me fall more in love with sweet potatoes. Who would have thought I could have loved sweet potatoes even more?

I found a delicious looking picture of sweet potato chips. I admit I nearly licked the screen...Why lick the screen when I could just make them myself!

Yes I have attempted sweet potato chips, but this recipe takes it to the next level, these ones are SUPER crispy.

Ingredients:

• 2 – 3 large sweet potatoes
• 2 tbs olive oil (or melted coconut oil)
• 2 tbs polenta
• 1 tsp. sea salt (more to taste, if desired) 

Method:

1. Preheat the oven to 400°F/200°C.
2. Scrub the sweet potatoes well under running water. Slice them into long sticks 1cm thick . Place them in a bowl of water, swish around a few times, then drain (this step helps remove some of the starch from the potato). 
3. Place potatoes on a clean tea towel and dry thoroughly. Let them air dry while you prepare everything else.
4. Place cut potatoes in a plastic bag, pour in oil, seal and shake bag vigorously to coat. Add polenta and salt to the bag and toss well to coat.
5. Place fries on a lined baking sheet, making sure that they are not overlapping. Bake for 30-40 minutes until golden brown and crisp (in my experience, there was no need to flip them halfway through cooking).

Served with baked chicken breast & shredded brusselssprouts.

HEALTHY NIGHT IN

It's a Tuesday night. No husband. Bravo TV line up is tonight's date. What to eat?

BE HEALTHY - BE HEALTHY. It's the new mantra that's getting me through NYC. Too many good restaurants can be dangerous.

So I thought it's time to get colourful. The more colourful, the healthier it has to be.

Ingredients:

• 1 x sweet potato, cut into chips
• 1/2 bunch kale, chopped
• 2 x capsicum, diced (use a variety of colours)
• 2 x tomatoes, diced 
• 2 tbs sunflower seeds
• 2 tbs pumpkin seeds
• 5 tbs olive oil
• 1 tbs balsamic glaze
• 10 Brussels sprouts, halved
• 1 tbs maple syrup 
• 1 tsp whole-grain mustard
• 1 tsp chili flakes, optional

Method:

1. Pre-heat the oven to 250C (410F).
2. Add the cut sweet potato to a plastic bag, add two tablespoons of oil, salt and pepper and shake. 
3. Line the chips on a lined baking tray (you may need two trays).  Cook for roughly 45-50mins. Keep an eye on them.
4. Season the chips again when they're cooked. Add chili flakes if you like.
5. Place the Brussels on a lined baking tray. 
6. Mix maple syrup, two tablespoons of oil, whole grain mustard in a bowl. Pour over the Brussels.
7. Cook the sprouts in the oven for 40mins.
8. Mix kale, capsicum, tomato, sunflower and pumpkin seeds in a bowl. Dress with olive oil and balsamic glaze. 

To be enjoyed in separate bowls, or combined on a plate.

MEXICAN MADDNESS

After indulging ourselves in Mexican cuisine - while visiting Monterrey, for only 3 days - to mark the 1 month off Mexican food (coincidentally on Valentine's Day), it was time to celebrate.

I really wanted to make a 'pollo con mole' that's mole chicken. So I asked my friend Lalo for some advice, he said "If you want to make it you can, but just so you know, most people in Mexico use mole from a jar." Normally I don't like to do this, but looking at a recipe I realised that, the jar is the way to go.

If you want to attempt - go for it, and please tell me how you go - here's a great mole recipe to follow, but it's not the easiest! 

Don't get scared, I'm giving you the FULL dinner run down. Sides, salads and all!

Mole Chicken (serves 4)

Ingredients: 
Chicken

• 4 x chicken breasts 
• 4 tbs olive oil
• 1 tbs crushed garlic
• 1 tbs Mexican spices
• 1/2 dried habanero chili 
• Juice of one lime  
• 4 tbs mole sauce

Sweet potato chips

• 1 x sweet potato, chopped into chip
• 2 tbs oil 
• Salt and pepper

Salsa

• 1 can of corn
• 3 x tomatoes, diced
• 1/3 cup coriander (cilantro), chopped 
• 2 x shallots, chopped 

Sides

• 2 x zucchinis, shaved 
• 1 can of black beans, drained and rinsed
• Lettuce leaves
• Guacamole
• Ricotta Salata, garnish  

Method: 

1. Follow instructions to make mole sauce. 
2. Pre-heat oven to 250C (410F). 
3. Mix the chicken marinade together, pour over chicken breasts - either use a bag to coat the chicken, or dip into a bowl. 
4. Place the chicken on a lined baking tray and put in to oven for 40-50mins (depends on your oven). 
5. Add the cut sweet potato to a plastic bag, add the oil, salt and pepper and shake. 
6. Line the chips on a lined baking tray (you may need two trays).  Cook for roughly 45-50mins. Keep an eye on them. 
7. To make the salsa, combine all ingredients into a bowl. Season with salt and pepper. 
8. For the zucchini, shave with a vegetable grater. Only grate until the middle spongy part of the vegetable. 

Assembling: 

1. Place the chicken on a plate. Pour mole over the center of the chicken. Sprinkle with sesame seeds or pumpkin seeds. 
2. Grate ricotta salata over the black beans.
3. Put the salsa in a bowl. 
4. Season the chips again and put in a bowl.
5. Add the grated zucchini to a large bowl. 
6. Put the lettuce leaves in a bowl. 
7. Serve with Mexican salsas and guacamole.  

NB: I've been trying to stay on the healthy side so no tortilla wraps or chips (hence the lettuce and zucchini), but don't let me stop you! Enjoy it.