wholesome food

Baba Ghanoush

We have eggplants upon eggplants this summer and I have been running out of ideas on what to do with them. ¬†I’m not the biggeest eggplant fan and am quite picky with how I like them, which makes it very challenging when you have a crisper full of them in the fridge. Of course I love them smothered in sugo and layered with cheese for a delectable Eggplant Parm, but I can’t eat that every day. Well, maybe I could, but I won’t. ūüôā

High in dietary fiber, copper, vitamin B1 + a load of other nutrients, I really want to love this veg and not see them go to waste. I’ve put on my creative hat and dreamt up a batch of Baba Ghanoush and it’s real good! A recipe that’s better for you than what you would find at your local grocer, without all the extra’s, like mayonaise, sour cream, corn starch etc.

Eggplants

Creamy, tangy, savoury and slightly sweet; this recipe makes for a perfectly balanced dip. Simple in it’s ingredients and light on the extras, this dish packs loads of flavour and doesn’t compromise the nutritional value.

Baba Ghanoush

  • 1-2 eggplants
  • 1-2 lemons
  • 2-3 garlic cloves
  • 2-4 tbsp tahini
  • 2-4 tbsp olive oil
  • Himalayan sea salt
  • pepper

Optional: fresh herbs or chilli peppers, for some extra flavour.

Eggplants Roasting

  1. Preheat oven to high broil  and position a rack at the top of the oven.
  2. Slice your eggplant into 1/4 inch rounds, sprinkle with sea salt. Drain any excess liquid by placing slices in a colander  for 10 minutes. Rinse slightly and pat dry between two towels.
  3. Arrange on a baking sheet and drizzle with olive oil and a pinch of Himalayan sea salt.
  4. Roast for 10 minutes. Flip rounds and roast for another 5-10 minutes. Roast until the eggplant is softened and golden brown.
  5. Remove from pan, wrap the rounds in foil to lock in moisture ‚Äď wait 5 minutes.
  6. Peel away the skin of the eggplant and add flesh to a blender/food processor.
  7. Add lemon juice, garlic, tahini, a pinch of salt and pepper. Mix until creamy.
  8. Taste and adjust seasonings as needed.
  9. Serve with pita and/or pita chips and veggies. Will keep covered in the fridge for several days.

Roasted Eggplants

Baba Ghanoush

Happy Dipping! xx

Parsnip Noodles with Roasted Butternut Squash & Kale

Happy Monday Friends! Hope you all had a beautiful weekend. ūüôā

With the New Year already off to a busy start, I am trying to be more prepared when it comes to meals. Sundays are all about planning and prepping, freeing up extra time during the week.

Tonight’s dish was all about combining simple ingredients that are robust in flavour. At first glance, it looks like it probably takes a lot more time than it does. I promise you, that if¬†you are prepared and know the recipe ahead of time, it is smooth sailing!

I don’t cook with parsnips often but am trying¬†to incorporate them more to keep things interesting. This juicy nutty root veg is rich in healthy properties. From phyto-nutrients, vitamins, minerals and fibre. Plus it’s low in calories, fat, sodium and naturally cholesterol-free. Not to mention, super versatile when it comes to consumption!

Need more convincing? Check out these percent daily values:

Parsnip Nutritional Information

Now on to the deliciousness of tonight’s dish. This Parsnip noodle recipe¬†comes from one of my favourite¬†places¬†to be Inspiralized¬†– the¬†definitive resource for cooking with a spiralizer. A few minutes exploring around Ali’s site and you’ll instantly be inspired by her wonderful and beautiful creations. This spiralized parsnips with roasted butternut squash and kale had me dancing in my kitchen¬†with excitement, I was so inspired to give it a try.Parsnip Noodles with Roasted Butternut Squash & Kale

Easy to make, this recipe is really 3 simple components + a couple dashes here and there. Basically you just have to roast the squash, spiralize and cook the¬†parsnips and wilt down¬†the kale. Pretty basic steps. From here all you have to do is dress it up! (more details below on that). ūüôā

Parsnip Noodles with Roasted Butternut Squash & Kale (yields two servings)

  • ¬†1 cup cubed butternut squash
  • 1 tablespoon + 2 teaspoons of extra virgin olive oil, divided
  • himalyan sea salt and cracked black pepper, to taste
  • ¬Ĺ teaspoon paprika
  • 4¬†parsnips, peeled and spiralized
  • 2 cups chopped kale (curly or¬†laminate)
  • 2¬†garlic cloves, minced
  • crumbled feta to top (optional)
  • red pepper flakes, to¬†topIngredient List
  1. Preheat the oven to 400 degrees. In bowl, toss butternut squash with 2 teaspoons of olive oil and season with salt, pepper and paprika. Toss to combine and once oven is preheated, lay squash on baking sheet and roast for 30-35 minutes or until tender.
  2. Ten minutes before the squash is done, place a large skillet over medium-high heat and add in the rest of the olive oil. Add in the parsnip noodles and let cook for 5-7 minutes or until cooked through. Transfer the parsnip noodles to a plate.
  3. In same skillet, add in the garlic, sauté for a 2 minutes and add in kale. Let cook until wilted, about 5 minutes and then add in the parsnip noodles and toss.
  4. Divide onto two plates and top with butternut squash, feta (optional) and the red pepper flakes.

Dive in! xx