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Hey you!

I'm Annie, welcome to my blog. Like majority of people, I am consistently faced with challenges to eat right, stay active, be mindful, and embrace positivity everyday. Here you will find a collection of my recipes and thoughts. 

Brown Rice & Quinoa Pumpkin Salad

Brown Rice & Quinoa Pumpkin Salad

Ingredients

  • 1 medium cucumber, diced into small chunks
  • 2 carrots, grated
  • 2 red capsicums, cut into small pieces
  • 250 grams cherry tomatoes, chopped into halves
  • 1 ripe avocado, diced
  • 400 grams pumpkin, chopped into small chunks (ready for roasting)
  • 1 tablespoon turmeric
  • 1 tablespoon chia seeds
  • 1 tablespoon black sesame seeds
  • 1 cup cooked quinoa
  • 1 cup cooked brown rice (for this and the quinoa, I used 2 rice and 2 quinoa Rice Pots and followed the instructions on there for cooking time)
  • 1 small handful chopped coriander
    Β 
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 1/2 tablespoons sesame oil
  • 1 tablespoon grated ginger
  • 1 tablespoon chopped chilli
  • 1 tablespoon dried chilli flakes
  • 1 tablespoon minced garlic
  • Salt and pepper to taste

Method

  1. Preheat the oven to 180 degrees C, and line a baking tray with parchment paper. Meanwhile, in a small bowl, prepare the pumpkin to roast. Chop pumpkin into small bite size pieces, and combine in bowl with turmeric, a good splash of olive oil, salt and pepper. Toss so that all the pumpkin is covered, then spread evenly on the tray and cook for 30-40 mins until tender. The pumpkin should be golden and slightly crisp on the outsides. Set aside.
  2. While pumpkin is cooking, prepare all vegetables. Chop cucumber, tomatoes, avocado, capsicum and coriander. Grate the carrots, then combine all veggies into a large mixing bowl. Add the chia seeds and sesame seeds, and toss so that all vegetables and seeds are well combined. Add cooked rice and quinoa, and toss again.
  3. In a small bowl, combine all ingredients for the dressing. Give it a good stir, and make sure you add a good pinch of salt and pepper to the dressing itself, as well as the salad veggies.
  4. Once pumpkin is cooked, allow to cool slightly. Add pumpkin to the rice and vegetable bowl and mix well. Pour over dressing, and toss again, ensuring an even spread throughout the rice.
  5. Divide into serving bowls and enjoy while still warm. This salad can also be eaten cold, and is perfect as a bulk meal prep option for students at the beginning of the week.
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