lemon Archives - Haleo

Raw Thai vegetable salad

Haleo — Wed, 09 Sep 2015 14:32:08 +0000

Some of our fondest memories can be found in Thailand. It is not just the landscape and people who are beautiful – but the food too. This dish does not require any cooking and is a clean take on a traditional Thai noodle salad.

It is flavoursome, filling and you can adjust the spice according to your taste buds. Bursting with goodness, the courgette, carrot and cucumber are best spiralised, but if you do not have a spiraliser, just julienne them instead. Amazing on the digestive system and wonderful on the palette – enjoy!

Serves: 2

Ingredients

SALAD:
1 large courgette (or 3 small courgettes)
1 large carrot (or 2 small carrots)
1 cucumber
1 red chilli
2 spring onions
½ cup. cashews
DRESSING:
4 tbsp. of tahini
4 tbsp. of tamari
2 tbsp. water
1 crushed garlic clove
½ chilli (finely diced)
1 tbsp of grated ginger
Juice of a lime
Juice of a lemon
1 tbsp. raw honey (add a little more if needed, depending on taste)

Instructions

Spiralise the courgettes, carrots and cucumber and place in a bowl.
Finely chop the spring onions and red chilli and add to the bowl.
Grind the cashews up as best you can and set aside.
Place all the dressing ingredients into a small bowl and whisk together.
Pour the dressing over the bowl and mix well (I use my hands to really make sure the dressing is fully mixed together with the vegetables). Add cashews and serve.

The post Raw Thai vegetable salad appeared first on Haleo.

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.

The post Cucumber and melon salad appeared first on Haleo.

Summer snack energy balls

Haleo — Wed, 24 Jun 2015 15:40:26 +0000

Needing a burst of energy when you’re on the go? These little gems are the perfect morning or afternoon pick-me-up, which will help rid any hunger pains and give you some energy! No need for your oven here – as there is no cooking involved. They are sweetened gently thanks to the apricot and dates and truly are a quick and simple snack.

You can use whatever nuts and seeds you have in the cupboard. I tend to use walnuts, almonds, pumpkin and sunflower seeds, but seriously any other nuts and seeds will be cool too. I like to keep these guys in the fridge and in an air-tight container. Enjoy!

Serves: 14-16 balls

Ingredients

2 cups mixed seeds and nuts
1 cup mixed dried apricots and dates
1 cup shredded coconut
Juice of a lemon

Instructions

Place all of the ingredients into a food processor, and process until mixture is combined.
Using your clean hands, roll mixture evenly into small balls and place on a large plate (you should make around 14-16 balls).
Place in the fridge for 45 minutes so they set.

The post Summer snack energy balls appeared first on Haleo.

Kick-ass flu-fighting smoothie

Haleo — Tue, 23 Jun 2015 06:37:33 +0000

Needing to boost your immunity asap? This green gem should do the trick! Loaded to the brim with antioxidants, the combination of citrus, ginger and spinach actually delivers a fresh and zesty taste and is a new early morning favourite in our house! Easy to make, this smoothie should have you fighting fit in no time.

Serves: 1

Ingredients

2 medium seedless oranges (peeled)
Juice of ½ a lemon
1 tsp. fresh grated ginger
A nice handful of spinach
1 tsp. manuka honey (or raw)
3 ice cubes

Instructions

Place all of the ingredients into a blender and blend until smooth.

The post Kick-ass flu-fighting smoothie appeared first on Haleo.

Raw courgetti and tangy mushroom salad

Haleo — Sat, 06 Jun 2015 19:52:00 +0000

This courgette-based salad is simply incredible! I never knew that raw mushroom could be so flavoursome (thanks to marinating them in apple cider vinegar). I must confess that I have never been a huge vinegar fan, but the apple cider gives this dish a real tanginess which is not overbearing. The mushrooms mixed together with the cashew and sundried tomato sauce creates an explosion of flavour and this salad is a real crowd-pleaser even with those who may shun ‘raw’ dishes.

It’s amazing how this salad fills you up without the bloat as it is very easy on the digestive system. It is a brilliant main or a wonderful side dish, which will add value to any summer bbq. If you don’t have a spiralizer, not to worry – simply julienne the courgettes.

Serves: 2-3

Ingredients

COURGETTI:
2 large courgettes
MUSHROOM MARINADE:
7 mushrooms (cut into quarters)
¼ cup apple cider vinegar
¼ cup extra virgin olive oil
Light sprinkle of black pepper
CASHEW AND SUNDRIED TOMATO SAUCE
1 cup raw cashews
1 garlic clove (finely chopped)
1 cup sundried tomatoes (in olive oil)
Juice of a lemon
Light sprinkle of sea salt and black pepper

Instructions

Spiralize or julienne the courgettes and set aside. If you do julienne these guys, please make sure that you cover them in a paper towel to absorb any excess water.
Whisk together the olive oil and apple cider vinegar and pour over the mushrooms in a bowl. Using a spoon, turn over the mushrooms a few times to ensure they are fully covered in the marinade and place covered in the fridge for 45 minutes.
Place all of the sauce ingredients into a food processor and blend until smooth. Add a bit of water if you find it's too thick.
Pour the sauce over the courgettes and mix together, (I use my hands to really get in there)!
Finally, add the mushrooms, mix one final time and serve. Season with sea salt and black pepper to taste.

Join our community that lives and eats beautifully. Sign up for new recipes, updates and new blog posts.

The post Raw courgetti and tangy mushroom salad appeared first on Haleo.

Sweet potato noodle stir fry

Haleo — Mon, 20 Apr 2015 08:32:59 +0000

Turns out that it is not just courgettes that are great to use as ‘pasta’ – but so too are sweet potatoes! One of our firm favourites, these orange bad boys are high in vitamin C and beta-carotene and are so incredibly versatile. Although this dish has few ingredients, it is unbelievably comforting. The sweet potato comes alive in the zesty sauce (thanks to the lemon juice and tahini) and nearly melts in your mouth with each bite!

Serves: 2

Ingredients

4 tbsp. coconut oil
3 large sweet potatoes (washed and peeled)
8 mushrooms
1 bag spinach
2 red onions
½ cup. whole black olives
ZESTY STIR FRY SAUCE
3 tbsp. light tahini
3 tbsp. tamari
Juice from a fresh lemon
2 tbsp. water

Instructions

Spiralize or julienne the sweet potatoes and place in a bowl.
Place the sauce ingredients into a food processor or blender and blend until smooth.
Chop the mushrooms into quarters and dice the red onion.
Add 2 tbsp of coconut oil to a medium pan on a moderate heat and gently saute the mushrooms and red onion.
Add the spinach and the sauce.
In a wok (if you don’t have a wok, use a large pan), add 2 tbsp of coconut oil on a moderate heat, add the sweet potato noodles and cook until soft (this takes around 10-12 mins), ensure that you are stirring regularly.
Add the sauce and spinach to the sweet potato noodles and olives to serve.

link

The post Sweet potato noodle stir fry appeared first on Haleo.

Clean tomato pesto and courgette lasagne

Haleo — Sun, 19 Apr 2015 10:27:05 +0000

I love replacing old food staples with vegetables. I further love the way I feel afterwards – given that vegetables are easy to digest and filled to the brim with phytonutrients. This is a play on the usual ‘raw lasagne’ given I choose to heat this up for around 30 minutes before serving. You can however, choose to eat it raw! The one challenge with this recipe is that it is quite time consuming and one I usually save to make at the weekend. But don’t let this put you off, as it really is a gorgeous dish which can last up to 3 days in the fridge.

Serves: 4

Ingredients

LASAGNE LAYERS
2 large courgettes (or 4 small ones)
1 tbsp. coconut oil
MUSHROOM FILING
1 tbsp. coconut oil
6 medium mushrooms, (finely sliced)
CASHEW CHEESE
3 cups cashews
2 peeled garlic cloves
2 tbsp. fresh lemon juice
1-2 tsp. dried rosemary
Sea salt and pepper, to taste
½ cup of water
TOMATO SAUCE
1½ cups sun-dried tomatoes
2 soft dates
2 garlic cloves
2 medium tomatoes (roughly chopped)
1 tbsp. dried oregano
2 tbsp. coconut oil
2 tbsp. fresh lemon juice
PESTO SAUCE
4 cups basil leaves (tightly packed)
1½ cups walnuts
½ cup water
4 tbsp. coconut oil
2 garlic cloves
2 tbsp. fresh lemon juice
Option: serve small salad on the side
Rocket, avocado and cherry tomatoes covered with lemon juice and splashes of tamari

Instructions

Pre-heat the oven to 170 degrees.
To make the lasagna layers: Cut the courgettes in half, then with a peeler or a sharp knife, cut or peel the courgette into thin strips. Set aside.
To make the cashew cheese - blend all ingredients in a food processor or a blender until smooth and has become a thicker consistency, adding as little water as possible so it doesn't get too runny. Place to one side.
To make the tomato sauce and pesto: Same method as above, place to one side. In total you will have three bowls of filling.
Heat coconut oil in a large pan and saute the mushrooms for around 5-6 minutes (until lightly cooked). Set aside.
Grease an oven-proof dish with 1 tbsp of coconut oil. Layer courgettes across the base of the dish. Cover the courgette base with the pesto sauce, followed by another courgette layer. Place the tomato sauce over the courgette layer and place the mushrooms on top. Place a final courgette layer on top of the tomato sauce, followed by the cashew cheese (which is left uncovered). Use a spoon to help distribute and pat down the cashew cheese evenly, to cover the whole top.
Cover lasagna oven dish with tin foil and bake in the oven for 30 mins (this depends on your oven, but the top should be a little golden).* Take out and let it stand for 10 minutes before serving. Serve with a side of rocket, avocado and cherry tomatoes covered with lemon juice and splashes of tamari if you fancy!

* If wishing to serve raw, do not place in the oven, instead place in the fridge for an hour and serve raw

Cashew cheese

Tomato sauce

Pesto sauce

The post Clean tomato pesto and courgette lasagne appeared first on Haleo.

Super salad goddess

Haleo — Thu, 16 Apr 2015 13:56:37 +0000

This was actually the first decent salad we ever created. We wanted a salad which was both rich in phytonutrients, and vibrant in colour. It includes a bunch of the big hitters from our pantry so it will deliver an awesome boost to your immune system.

Serves: 2

Ingredients

3 tbsp. coconut oil
10 small mushrooms
2 cups rocket (tightly packed)
3 carrots
1 red onion
1 cup pitted olives
1 broccoli head
1 avocado
16 cherry tomatoes
Juice of a lemon
1 cup mixed seeds and nuts (I use pumpkin, sunflower and sesame seeds, walnuts and almonds, but any mix is fine)
Splash of tamari (gluten-free soy sauce)
Salt and pepper

Instructions

Wash and cut the broccoli head into florets, slice the mushrooms in half, peel carrots and chop them into quarters (long ways) and finely slice the red onion - set aside.
In a wok (or a large pan), heat 1 tbsp of coconut oil and add nuts and seeds, stir regularly for around 4-5 minutes until they start to pop.
Add 2 tbsp of coconut oil to the wok, followed by the mushrooms and cook for a further 4-5 minutes (until the mushrooms are lightly cooked), stir regularly.
Add the carrots to the wok and cook for around 5 minutes, stir regularly, (remember carrots are better under cooked and should still be crunchy).
Add the broccoli to the wok and cook until it turns bright green (around 3 minutes).
Place wok contents in a bowl and set aside to cool.
Peel and slice the avocado and place in a small bowl.
Once cooled, place wok contents in a large bowl, followed by the rocket, cherry tomatoes, red onion, olives and avocado. Add salt and pepper, lemon juice and splashes of tamari and toss well.

The post Super salad goddess appeared first on Haleo.

Zesty carrot and ginger juice

Haleo — Sun, 22 Mar 2015 13:27:10 +0000

This quick and easy juice recipe will deliver an injection of vitamins thanks to the carrots, oranges, apples and lemon. You can thank the beta-carotene for this drink’s vibrant colour. The ginger gives this juice an incredible after taste and real kick.

Serves: 2

Ingredients

2 oranges
4 carrots
2 apples
1 lemon
1 small knob of ginger

Instructions

Peel the oranges, then place in the juicer. Put the apple and the carrots through the juicer, followed by the lemon and ginger. Stir and enjoy!

The post Zesty carrot and ginger juice appeared first on Haleo.

Coconut and avocado smoothie

Haleo — Fri, 02 Jan 2015 13:02:41 +0000

Don’t let the avocado put you off with this drink! Blended together with coconut milk and banana, this refreshing smoothie is a delightful drink for any time of the day. It has a very light sweetness (thanks to the dates) and incorporates our favourite champion seed – the chia.

]

Serves: 1

Ingredients

1 banana (peeled)
½ an avocado
Juice of 1 small lemon
1 tbsp. chia seeds
3 dates
300 ml. coconut milk
1 tbsp. desiccated coconut
A couple of ice cubes

Instructions

Place ingredients in a blender and blend until smooth. Serve and enjoy!

The post Coconut and avocado smoothie appeared first on Haleo.