Serves 6

Ingredients

• 1/2 medium pumpkin
• 1/4 cup quinoa, washed
• 1 handful of pepitas
• 2 handfuls of sunflower seeds
• 1-2 tbsp sesame seeds
• 5 kalamata olives, chopped
• 1/2 large radish
• 1 1/2 cucumber
• 1-2 slices marinated capsicum
• 1/2 spanish onion
• 1 packet of rocket, washed and dried

Dressing:

• 1/4 cup extra virgin olive oil
• 1 tbsp caramlised balsamic vinegar
• 1 tsp dijon mustard
• 1 tsp lemon juice
• 1/2 tsp apple cider vinegar
• 1/2 tsp sumac
• salt and pepper, to taste

Method

Preheat oven to 200C.

Peel and deseed the pumpkin and cut into small chunks.  Place onto a roasting pan and drizzle with a little olive oil and sprinkle with salt and pepper.  Roast until golden brown, stirring through a few times to cook evenly.  Allow to cool.

Cook quinoa using absorption method until tender and germ ring is visible.  Allow to cool, or rinse under cold water if you’re short on time.

Put rocket into bowl with seeds and olives.

Using a mandolin thinly slice cucumber, onion, radish and radish and add to salad.

Cut capsicum into strips and add to salad along with quinoa and pumpkin.

To make the dressing, shake everything up in a jar and adjust according to your tastes.  it should be a little bit too vinegary before you put it onto the salad.

Mix salad and dress just before serving.

Tips

This is high in protein, fibre and zinc.  With the combination of seeds and quinoa this is a complete protein meal. 

Quinoa is rich in manganese, tryptophan and magnesium.  Pumpkin is rich in vitamin A and vitamin C, manganese and vitamin B6.

Gluten free, dairy free, vegetarian, vegan.

 
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A delicious eggplant recipe, you can use this on pizza, in salad, as an antipasto, in sandwiches or wraps or put in other dishes, or eat on it’s own. For those who don’t normally like eggplant this one for you to try.

Ingredients

• 1 large eggplant or 2-3 thin eggplants
• 2 Cloves of Garlic, minced
• 2 tablespoons Olive Oil
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Basil
• 1/2 teaspoon Dried Thyme
• 1 teaspoon Smokey Paprika
• 1/2 teaspoon Chilli Flakes (optional)
• to taste Salt
• to taste Freshly Ground Black Pepper

Method

Preheat grill to medium-high heat. Cut eggplants in half length-wise, leaving stem ends intact.

Mix garlic and olive oil in a small bowl. Combine oregano, basil, thyme, paprika and chilli flakes in separate bowl and stir to mix.

Lightly brush cut sides of eggplants with garlic-oil mixture and grill, cut side down, until lightly browned, about 3 minutes.

Lightly brush skin sides with oil mixture. Invert eggplants and brush tops with remaining oil.

Sprinkle tops with dried herb mixture and salt and pepper to taste.

Continue cooking eggplants, cute side up until very tender, 6-8 minutes, or as needed.

Tips
Eggplants are actually berries, and are a member of the deadly nightshade family. They were originally named Solanum insanum as Europeans believed eating would cause instant insanity. The name was later changed in the thirteenth century by the Arabs in Catalonia to Solanum melongena. They were originally the size and shape of eggs.

Eggplant has cooling properties and reduces yang energy. Eggplants are thought to bring energy and blood to the uterus, which is why in Asia pregnant women are advised to eat eggplant sparingly.

Eggplants are mostly water and so are low in calories. They are high in fibre and are a good source of potassium, manganese, molybdenum and are also a source of the anti-oxidant Nasunin.

Being part of the deadly nightshade family, it is recommended that people with arthritis have eggplant in moderation, if at all.

The post BBQ Eggplant appeared first on Alison Mitchell Naturopath.