Sides Archives - Haleo

Foiled onions

Haleo — Fri, 10 Jul 2015 07:53:18 +0000

These are by far one of our favourite summer BBQ sides. Super easy and sooooo tasty, these little parcels are a winner every time. In tin foil, wrap up one red onion per person and put into the coals of the fire. These can be left for a while in the heat. The tin foil and outer layer of the onion protect it and act as an oven cooking the onion in it’s own skin. The layers on the inside become soft and absolutely delicious as they melt in your mouth.

When it’s time to serve, remove the tin foil so they can be popped out of their outer layer onto the plate.

An eating suggestion: remove onion layers one by one and place other BBQ treats (salads, butternut, mushrooms) inside each layer so they act as a delicious oniony parcel of goodness.

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Mushroom BBQ Bomb

Haleo — Thu, 09 Jul 2015 14:48:42 +0000

Mushroom bomb you ask? Cause it’s an explosion of flavour yo! This is a great non-meat addition to any BBQ. It’s quick, easy and packed with delicious goodness. The tin foil parcel acts as an oven on the BBQ, infusing with the garlic and rosemary. You can use button, chestnut or chopped portobello mushrooms.

Ingredients

A punnet of mushrooms
Chopped garlic
Chopped ginger
Rosemary
Salt and pepper (to taste)

Instructions

Take some tin foil and make a bowl shape parcel.
Place mushrooms in the tin foil bowl along with the garlic, ginger, rosemary sprigs and salt and pepper.
Close the parcel and put it on the BBQ grid (this can be put on early while the fire is still settling).
Leave for an hour or so (peek inside to see how it’s doing).
When the mushrooms are soft it’s ready to go.

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Cucumber and melon salad

Haleo — Sun, 05 Jul 2015 15:49:45 +0000

This gourde-geous summer salad is fresh, vibrant and filled with antioxidant phytonutrients. The watermelon is packed with lycopene, the red pigment antioxidant that protects the cell membrane’s from free radical attacks, and both strawberries and watermelon contain the rock star antioxidant vitamin C. Vitamin C offers a host of benefits including helping the body heal itself. Both strawberries and watermelon are beneficial for cardiovascular health and have anti-inflammatory properties. The spiralized cucumber makes up a light and fresh base and the red onion gives the dish a bit of a bite.

You can make a few adjustments according to what’s in your pantry, for instance, you could replace the watermelon with another melon like honeydew or a cantaloupe. Pomegranates can substitute the strawberries and lemon can replace the lime.

We found it is a great palate cleanser and can be served in small bowls in between courses, or as a side salad at a BBQ.

Cucumber and melon salad

Ingredients

1 spiralized cucumber
½ a watermelon
1 container fresh strawberries
½ a red onion
1 handful of fresh mint
½ lime
1 tsp of honey

Instructions

Spiralize the cucumber (or chop into cubes if you don’t have a spiralizer).
Chop watermelon into cubes and strawberries in half.
Finely chop the red onion and the mint.
Place all the ingredients into a bowl along with the honey and lime juice and toss gently.
Let the salad sit in fridge for about an hour to let the flavours combine.
Serve chilled.

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Sweet potato fries

Haleo — Sun, 07 Jun 2015 07:40:42 +0000

Do you ever go through the motions of craving deep-fried chips? Well, I know that we do, but since learning the truth about the white potato and bad fats, our cravings for potato fries has greatly diminished. We have however, become quite friendly with the glorious sweet potato (no relation to the potato, different families all together). Filled to the brim with beta-carotene, this orange gem is a new favourite on our plate. This dish is a great side or a filling snack!

Serves: 4 (sides)

Ingredients

4 large sweet potatoes (washed and peeled)
2 tbsp. coconut oil (melted)
Fresh rosemary
Sea salt and black pepper

Instructions

Heat oven to 180 degrees.
Cut sweet potatoes into nice chip chunks.
In a large bowl, toss the sweet potato chips in coconut oil and rosemary.
Place sweet potatoes in a shallow roasting dish and season with sea salt black pepper.
Bake for 30-40 minutes, until crisp, turning every 10-15 minutes.

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Broccoli rice

Haleo — Mon, 09 Mar 2015 10:57:35 +0000

Broccoli is a real winner in our kitchen. The more ways to eat it the better. This Brassica is packed with super special phytonutrients called glucosinolates which, when chopped up, release sulfur-rich compounds that have been shown to protect against different types of cancers as well as other chronic illnesses. So when we discovered that broccoli can double as a ‘vegetable rice’, it made us very excited. Amazing versatile, easy to make and extremely good for you, this wee little side dish perfectly compliments any stew or curry, as well as being the base for a delicious broccoli rice salad.

One big head of broccoli makes about 4 side dishes. If you are feeling adventurous, throw in a clove of garlic with the broccoli florets into the food processor. Also, for the extra adventurous, try adding some chilli flakes to the wok before the rice – this gives the dish an extra special kick.

You can also serve this bad boy raw, fresh out of the food processor – and if you don’t have a food processor, you can grate the broccoli into rice consistency.

Broccoli rice

Serves: 1 large broccoli = 4 side servings

Ingredients

1 broccoli
1 tbsp. coconut oil
Salt and black pepper to taste

Instructions

Chop the cauliflower into medium sized chunks (florets).
Place the florets into a food processor for around 10 seconds on a medium speed (until it becomes cous cous like).
Place 1 teaspoon of coconut oil in a wok or pan on a medium heat.
Once wok or pan is warm, add broccoli rice and gently saute for around 1-2 mins.
Add black pepper and season to taste.

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Fresh and zesty guacamole

Haleo — Sun, 30 Nov 2014 15:09:48 +0000

This clean and flavoursome side dish is just so simple. It goes brilliantly in burritos as well as being a zesty dip for carrot sticks.

Serves: 1 small bowl

Ingredients

1 garlic clove
2 good sized avocados
Juice of fresh lemon
Dash of chilli (fresh or flakes)
Handful of chopped fresh coriander
Salt & pepper

Instructions

Finely dice the garlic clove.
Peel avocados and remove pips and place in a bowl.
Add lemon juice and using an electric beater, mix until smooth.
Stir in chilli and chopped coriander. You may wish to add more chilli and pepper etc - depending on taste.

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Cauliflower rice

Haleo — Sat, 11 Oct 2014 17:06:49 +0000

Replacing certain core staples in your diet with a healthier (and appetising) alternative can sometimes be pretty challenging. For me, weaning myself off rice altogether was not as dire as I had initially thought, when I discovered the beauty of cauliflower rice! Easy to make and low in carbs, this has become one of my celebrated new staples.

One medium-sized cauliflower head will pretty much give you around 6 cups of rice – so plenty to go around.

Ingredients

1 cauliflower
1 tbsp. coconut oil
Salt and pepper to taste

Instructions

Chop the cauliflower into medium sized chunks.
Place the chunks into a food processor for around 20 seconds on a medium speed.
Place 1 teaspoon of coconut oil in a wok or pan on a medium heat.
Once wok or pan is warm, add cauliflower rice and gently saute for around 3-4 mins.
Add pepper and season with other herbs as you like (if I am having a dal, I tend to add a handful of chopped coriander in).

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