Tag: crunchy

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Green Couscous Salad

by Karen ClaassenLeave a Comment on Green Couscous Salad
Green Couscous Salad

200g giant couscous
half an onion, finely chopped
1 clove of garlic, minced
200g asparagus, sliced into 2cm lengths
200g frozen peas
a handful of soft green herbs (basil, chives, mint, parsley)
5ml grated lemon rind
2,5ml sumac
45ml olive oil
30ml lemon juice
salt and pepper

Prepare the couscous according to the instructions on the packet and set aside.
Set a saucepan over medium-high heat, add some olive oil and fry the onion until soft.
Add the garlic and stir-fry for one minute.
Now add the asparagus and peas, turn the heat down to medium and cook for about 5 minutes.
Remove the saucepan from the heat and add the herbs, lemon zest, sumac, olive oil and lemon juice.
Add the prepared couscous and mix through.
Season with salt and pepper before serving at room temperature.

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Kale and Quinoa Salad

by Karen ClaassenLeave a Comment on Kale and Quinoa Salad
Kale and Quinoa Salad

125ml uncooked quinoa, prepared according to the packet instructions and cooled down
250ml thinly sliced kale
250ml thinly sliced baby spinach
2 red apples, cut into sticks/julienned
100g goat cheese, crumbled
60ml flaked almonds

Dressing:
60ml apple cider vinegar
30ml honey
15ml Dijon mustard
60ml olive oil

Add the quinoa, kale, spinach, apple, goat cheese and almonds to a large salad bowl and set aside.
Add the apple cider vinegar, honey and mustard to a small bowl and drizzle in the oil while whisking continuously.
Pour the dressing over the salad and mix through to serve.

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Nut Butter Energy Bars

by Karen ClaassenLeave a Comment on Nut Butter Energy Bars
Nut Butter Energy Bars

These bars are deliciously crunchy and loaded with energy boosters!! Yield: 16 squares from a 20cm x 20cm pan. Keep refrigerated.

500ml rice crispies/puffed rice
125ml sunflower seeds
125ml pumpkin seeds
125ml peanut butter
30ml coconut oil, melted
62ml honey
5ml honey
160g De Villiers Coco Nut Nut Butter Chocolate or any other chocolate of your choice

Line a 20cm x 20cm square baking tin with baking paper, leaving an overhang

Add the rice crispies, sunflower seeds and pumpkin seeds to a mixing bowl.
Add the peanut butter, melted coconut oil, honey and vanilla to a jug and stir to mix.
Pour the peanut butter mixture into the rice crispy mixture and mix well. Make sure that you cover all the seeds and puffed rice!!
Spoon the mixture into the prepared baking tin and spread the top evenly. Press down firmly with the bottom of a measuring cup to ensure that all the ingredients “glue together”.
Place in the refrigerator.

Break up the chocolate and add the pieces to a heatproof bowl, set over a saucepan with simmering water.
Allow the chocolate to melt completely before removing it from the heat.
Pour an even layer of chocolate over the seed mixture and place it back in the refrigerator for a minimum of 2 hours.
Remove from the baking tin by lifting the paper overhang and slice into squares.