Recipes

Mashed Potatoes With Goat Cheese & Kale

Creamy mashed potatoes with extras built right in

I served this with Swedish meatballs and lingon berry jam.
Had no goat cheese, so I added gruyere cheese instead. The family loved it, with strong reccomendations to cook it again!

Servings: 8

Kale Juice

The best green juice

Just about as energizing as a cup of coffee with none of the letdown, green juice is an incredibly healthy, invigorating way to start your day. Kale is full of calcium and antioxidants and just about everything else. When juiced with a bit of lemon, apple and ginger and a tiny hit of refreshing mint, it turns into a sort of grassy lemonade. No worries if you don't have a juicer: a blender and a strainer do the trick. Serves one.

INGREDIENTS:

5 large leaves of kale, ribs discarded, leaves roughly chopped
1 lemon, zest and pith removed
1 large apple, roughly chopped
A 2.5cm piece of fresh ginger
1 sprig of fresh mint

DIRECTIONS:

1. Push all the ingredients through your juicer.
2. Alternatively, you can chop all the ingredients and pop them into a powerful blender with 120ml of water, then pass the mixture through a fine-mesh strainer and drink immediately.

Source: http://www.theguardian.com/lifeandstyle/2013/sep/07/gwyneth-paltrow-juice-recipes

Grilled Romaine Lettuce with Balsamic Vinegar & Sunflower Seeds

INGREDIENTS:

1 romaine lettuce
1 tsp balsamic vinegar
1 tsp toasted sunflower seeds
Black freshly ground pepper

DIRECTIONS:

1. Cut the romaine heart in half lengthwise.
2. Heat your grill pan. Spray it lightly with olive oil. Once it’s hot, put your romaine halves on it.
3. Press down with a spatula for about 2 or 3 minutes, until lettuce has begun to wilt and grill marks to appear. Turnover and grill for another 2 minutes.
4. Place on two plates, cut side up, and sprinkle each with 1/2 teaspoon vinegar, 1/2 teaspoon sunflower seeds, and freshly ground black pepper to taste. Serve while still warm.

Roasted Romanesco

INGREDIENTS:

1 head of Broccoli Romanesco
3 tablespoons extra virgin olive oil
2 tablespoons shredded Pecorino Romano cheese
⅛ teaspoon salt
15 turns fresh ground pepper
Hot paprika or red pepper flakes (optional)

DIRECTIONS:

1. Preheat oven to 200°C and line baking sheet with parchment paper or nonstick spray.
2. Take a deep breath as you realize you are going to actually eat this spiky, alien looking vegetable. It's going to be okay.
3. Cut off Romanesco florets (as you would broccoli or cauliflower) and place in a medium size bowl.
4. Season with salt, pepper.
5. If you are using the hot paprika or red pepper flakes, lightly sprinkle them to taste over the top - I used the paprika. (You don't need a lot unless you really want it spicy).
6. Add olive oil and 1 tablespoon of the Pecorino Romano and toss to coat.
7. Lay Romanesco in single layer on baking sheet and bake for 20 minutes, turning once at the halfway point.
8. Sprinkle remaining shredded Pecorino Romano over the top just before serving.

Swiss Chard with Onions

When it comes to nutrition, this is no lightweight. Swiss chard contains betalains (also found in beets), vitamins A, C , E and K, magnesium, potassium, fiber, calcium, choline, a host of B vitamins, zinc and selenium.