Quinoa with Pomegranate, Cucumber and Parsley

Hey everyone!
My favorite grain is defiantly quinoa. I love the nutty taste and it’s also so good for us as it contains all 9 essential amino acids, loads of fibre and it’s gluten free.
Even though I quite like plain quinoa, sometimes the occasion calls for a  jazzed up version.
This elevated quinoa recipe get’s the thumbs up from kids and adults alike.
Win win.

Quinoa with Pomegranate, Cucumber and Parsley
Ingredients:

– 1 cup dry quinoa

– 1 cup frozen peas

– 150g cucumber, diced

– 80gram pomegranate seeds

– 2 tablespoons roasted/sun dried tomatoes. diced

– A handful of fresh flat parsley, chopped

– A handful of chopped fresh mint, chopped

– a lemon cut into wedges

– 2 tablespoons olive oil

– 1 tablespoon of vinegar

– 1 tablespoon tamari

– black pepper to taste

Method:

1. Rinse and cook the quinoa.
2. De-frost the peas.
3. Mix all the ingredients except the pomegranate and the lemon straight in the pan where you cooked your quinoa.
4. Place on a plate, sprinkle over the pomegranate and add the lemon wedges on the side.
5. Serve ( you can also put it in the fridge and take it to work the following day)

♥L

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Pea and Mint Quinoa

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I love Quinoa It’s my favorit grain hand down and I’m in good company: it’s been voted a super crop by the UN!
The power-packed quinoa is considered a complete protein as it contains all 9 essential amino acids, and contains almost twice the amounts of fibre of other grains, it’s gluten free and very easy to digest.
I adore the gorgeous nutty taste and I could easily just eat it on it’s own with some salt and olive oil.
My kids like their quinoa less plain and this recipe is there favorite.
The fresh mint, peas and dressing makes it  more like a dish on it’s own and I sometimes have it as a quick lunch – hot or cold it works equally well!

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Pea and Mint Quinoa

– 1 cup quinoa

– 1 cup peas

– 2 spring onions

– 2 tablespoons chopped fresh mint

dressing:

– 3 tablespoons olive oil

– 1 1/2 vinegar

– 1/2 tablespoon maple syrup

– 1/2 teaspoon salt

– black pepper

How to cook Quinoa:
I like mine fairly dry so this is what I do:
Rinse, bring one part quinoa one part water to boil under a lid.
Lower the temperature and let it simmer for 10 min, take it off the heat and leave for another 10 min.
Fluff it up a few times.
serve.

♥L

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Clean Green Lean Smoothie

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I could easily live on just this Clean Green Smoothie, It’s so fresh and smooth and packed full of goodness!
Because of the avocado It’s also very filling, so the perfect meal replacement if you don’t feel like eating to much.
And as with all my recipes it’s beyond quick to make, all you need is a half decent blender.

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Clean Green Lean Smoothie
Serves 1
Ingredients:

– 1/2 avocado

– 1 cup coconut water

– piece of cucumber

– greens

– mint handful

– parsley handful

– 1/2 tablespoon lemon juice

– vanilla extract

– 5 ice cubes

♥L

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Matcha Mint and Lime Ice-Blend

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My Matcha Mint and Lime ice-blend is super refreshing and summary and also jam-packed with gorgeous nutrients!
It’s really sweet and tangy and the perfect drink if you really want to get all the nutrients that matcha has to offer, but can’t stand the taste, then this your answer 🙂

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Matcha Mint and Lime Ice-Blend:
Ingredients:

– 1/2 teaspoon Matcha tea

– handful of fresh mint leaves

– 1 lime zest and juice

– 1 – 1 1/2 tablespoon of maple syrup

– 1 cup water

– 5-8 ice cubes

♥L

MY YOUTUBE CHANNEL: http://www.youtube.com/lisagusto
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Watermelon and Mint Salad

 

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So apparently we’re getting a proper heat wave this weekend!
I Can’t wait!
And with the hotter weather I’m craving fresh, delicious and healthy salads like this Watermelon Mint and Avocado salad.
Incredible easy to make and it goes with whatever you decide to throw on the barbie the weekend.
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Watermelon and Mint Salad
Ingredients:

– 3 cups watermelon

– 1 avocado

– 1/2 red onion

– small bunch of mint leaves

– 4 tablespoons balsamic vinegar

– salt and pepper

♥L

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Raw Sprouted Pea and Mint Hummus

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This raw sprouted pea and mint hummus is full of goodness and so much more smooth then a plain sprouted hummus, which fore some can be a bit on the  harsh side.
It’s the perfect dish to whisk up for a great summer picnic..
Hope you like it!

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Raw Sprouted Mint and Pea Hummus
Ingredients:

– 1 cup sprouted chick peas

– 2 cups frozen peas

– 1 1/2 tablespoons tahini

– 1 tablespoon olive oil

– 1 1/2 tablespoon fresh lemon juice

 – peel from one lemon

– 1 garlic clove

– 2 tablespoons water

– 1/2 teaspoon dried cumin

– 1 teaspoon coriander

– 1 1/2 – 2 teaspoons mint

– salt & pepper to taste

♥L

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Raw Chocolate and Mint Truffles

20140507183646(4) Hi everyone!
Desperate for chocolate but still want to keep healthy?
Look no further!
These chocolate and mint truffles are divine.
Blend all ingredients in your food processor roll into balls, put in the fridge and voilà!
Hope you like them.
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20140507183614(1)  Raw Chocolate and Mint Truffles
Ingredients:

– 1 cup dates

– 1 1/2 cashew nuts

– 1/4 cup cacao powder

– 2 tablespoons coconut oil

– 1 tablespoon water

– 1/4 teaspoon vanilla extract

– 1/4 teaspoon peppermint extract

♥L

MY YOUTUBE CHANNEL: http://www.youtube.com/lisagusto
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Zucchini with Lemon and Mint

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There was lots of Zucchini in the Veg-Box this week and I found a super easy delish recipe for baked zucchini with lemon and mint here.
I loved it!!!

Zucchinis are full of nutrients like Vitamin A, Vitamin C and potassium.
It’s also high in important fibre and really low in calories.

You need:
6 small zucchini (or less, I used all I had) halved lengthways and chopped.
1 red onion.
I lemon, finely grated rind and the juice.
1 tablespoon of raw coconut oil.
Fresh mint leaves.

Directions:
Pre-heat oven to 220C. Place everything in an oven dish (except the mint leaves, which you sprinkle over just before serving) together with salt and pepper
.
According to the recipe says you should roast it for 18-20 minutes, this was a lie or my oven is not working!

After 50 minutes!!! I had to take them out to rush off to a parent-teatcher meeting, but I could easily have left it in for another 10 minutes just to give the veg a bit more colour.
I loved the dish though, even cold! (which it was by the time I got home to eat)

Love Lisa

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