Winter Begone Recipes

brussel sproutsCranberry Balsamic Brussels Sprouts

450g Brussels sprouts, fresh

balsamic vinegar to taste

¼ tsp. black pepper

½ cup Morlife Dried Cranberries

½ cup chopped raw pecans

salt to taste as needed after cooking

2 tbsp. olive oil

2 Tbsp. water

1 cup cranberry sauce

3 Tbsp. balsamic vinegar

1 Tbsp. olive oil (optional)

¼ tsp. fresh orange zest

  1. Wash and dry your sprouts. Remove any outer dead or browned leaves. Slice into halves and/or quarters.
  2. Add oil to a non-stick pan over high heat.
  3. Add in sprouts and 2 Tbsp. balsamic.
  4. Add in 2 Tbsp. water and cover with lid.
  5. Allow to steam cook for 2-4 minutes – or until sprouts start to become tender. Remove lid.
  6. Add another splash of balsamic.
  7. Saute for another few minutes. Adding more water if needed.
  8. Add in dried cranberries, pepper and pecans.
  9. Remove from heat.
  10. In a separate microwave safe bowl, combine cranberry sauce, 3 tbsp. balsamic vinegar, 1 tbsp. olive oil and orange zest.
  11. Microwave on high for 45 seconds – or until warmed.
  12. Place Brussels sprouts in serving bowl – top with cranberry topping. Serve warm.

kale-quinoa-saladWarm Kale, Quinoa and Winter Fruit Salad

1 cup Morlife Quinoa Grain

2 cups water

2 tablespoons apple cider vinegar or pomegranate vinegar

1 tablespoon honey

½ cup dried Morlife cranberries

½ cup dried figs, chopped

¼ cup Morlife Pomegranate Seeds

1 Tbsp. olive oil

4 cups chopped kale leaves or baby kale leaves

¼ teaspoon sea salt

¼ cup toasted pine nuts

¼ cup crumbled goat cheese or ricotta

  1. Place 1 cup of quinoa in a sieve and rinse under running water (to remove any remaining saponin content) or if you have the time, soak the quinoa for 10 minutes in a bowl of water, then rinse.
  2. Add quinoa to 2 cups water in a saucepan and bring to the boil.
  3. Allow to simmer for around 10 minutes or until the water is absorbed.
  4. Remove quinoa from heat and allow to sit for 5 minutes with the lid on.  Fluff quinoa gently with a fork then it is ready to use.
  5. Place cooked quinoa in a bowl and toss with vinegar, honey, cranberries, pomegranate seeds and figs.
  6. In a large pan, heat olive oil and add kale leaves. Saute 1-2 minutes until kale is just tender.
  7. Add kale to the quinoa mixture, along with salt, pine nuts and goat cheese. Toss well and serve.

 

apple goji crumbleApple and Goji Berry Crumble

4 large apples, cored and cut into chunks

125 ml orange juice

Zest from 1 lemon

120g Morlife Goji berries

½ cup almond meal

¼ cup shredded coconut

½ teaspoon cinnamon

1 teaspoon vanilla extract

20g coconut oil

1tsp Morlife Chia Seeds

25g honey

Preheat oven to 175°C.

  1. Place Goji berries in a bowl, cover with water and allow to soak for 20 minutes
  2. Combine the apples, orange juice and lemon zest in a saucepan.
  3. Cook over a low heat for about 20 minutes until the apples are soft and liquid has evaporated.
  4. Drain the Goji berries and then fold through the warm apple mixture.
  5. Place apple mixture into a baking dish
  6. In a separate bowl, combine almond meal, coconut, oil, vanilla, cinnamon, chia seeds and honey until all are coated.
  7. Sprinkle over the apple and Goji mixture.
  8. Bake for 20-30 minutes until golden.

Comments are closed.