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All tagged courgette
Buckwheat is a gluten free seed and is very useful in a gluten-free diet as it gives a grain-like texture. It’s slightly nutty in taste and cooks in les time than quinoa or rice. For the health benefits see tip below. This salad is also a good way to top up your calcium levels. You’ll find calcium in the buckwheat, tahini, sunflower seeds and feta cheese.
For anyone that grows their own or has family that grows their own vegetables you will be very familiar with how quickly you can suddenly have far too many courgettes (or zucchini as it's known in the States and Australia) to deal with! A couple of years ago I planted for too many courgette plants and I was making everything with courgettes in from cakes to hummus to curries and salads. Well you'll be pleased to know that lots of our recipes contain courgette and here we've compiled them all in one place just for you. The only thing that's missing from the recipes below is a courgette cake - but don't worry we're working on one!!
Great option for those short on time but wanting flavour! Packed full of goodness with chickpeas, tomatoes, peppers, mushrooms and spinach this is a vegetarian option but you could add any leftover roast chicken. This takes very little prep, especially if you decided to go for ready chopped frozen vegetables. As always, make extra and save yourself portion for lunch the next day!
At the Health Boost we are not vegetarian but we encourage everyone to increase the consumption of mostly plant based meals a couple of days a week if possible. With some pulses providing some good quality protein such as the quinoa and chickpeas in this salad and the added halloumi we make sure to provide a balance of all macro nutrients. We also get asked often what to do with aubergines as they are a good source of fibre, vitamins and minerals and low in calories for those counting.
A Tian is a classic dish from my beloved childhood southern France. It is perfect served alongside grilled meat or fish, or just aside salad for a light lunch. It is perfect to use up all of your summer vegetables. I like to use mixed provencal herbs and garlic for the seasoning but dried oregano works brilliantly too. A super easy one to make vegan by simply skipping the cheese. It’s a bit like a structured ratatouille!
This is NOT just another vegetarian curry option. It is one of those really satisfyingly easy dish to pull together for a mid week meal or a Friday night with friends. Packed full of flavours, purple and green vegetables, good amounts of protein and fibre. What’s not to like? I have previously served it as a main or side dish, with brown rice or quinoa or simply flatbreads. Chicken or lamb are the perfect meat to accompany.
I almost didn’t write this up as a recipe - after all it’s nothing complicated and fancy. Just 6 ingredients thrown together. However it’s been a winner in my house with all the family and so I thought I would share with you - after all we all need those quick and simple recipes to keep us going day in day out! To serve 4 or even 6 then just alter the amount of chicken breasts. My two teenagers seem to be going through a growth spurt at the moment so I often cook 6 chicken breasts for the 5 of us!
More and more foodies show an interest in vegetarian options, so as big advocates of including lots of vegetables in our daily diets we like to ensure that we always add lots of recipes to our offering. A veggie curry is so versatile. Served on its own, this squash and cauliflower curry is heartwarmingly delicious. For a more filling meal, add chicken or serve with brown rice or your choice of whole grains.
If you visit Provence in the summer "Petits farcis" are everywhere. My grandma used to make a large saucepan of the sauce and add to a wide variety of mediterranean vegetables including: courgettes, tomatoes, aubergines, artichokes, red and green peppers and onions! How lucky was I growing up always eating such a delicious rainbow? This simple one pot recipe is my take on it. Merci Mamie.
In August we are always looking for ways to use up a glut of courgette from the veg patch! This salad recipe is perfect. It's a good mixture of carbohydrates, green vegetables and fat from the avocado and dressing. This stores well in the fridge (without the avocado and dressing) and so can be taken into work for a healthy packed lunch.
It is very much soup season all year round as far as I am concerned! Why? Soups, whether hot or cold, are a fantastic way to easily include lots of daily veggie portions. This soup is packed full of real food pre-biotics, very light and works really well as a warming starter. Soups are a great make ahead and freeze healthy option for busy lives.
Growing up in France, my paternal side of the family was from French North Africa and I grew up enjoying many of the flavourful dishes of the cuisine of the Sephardic Jews. My grandmother spent her time spoiling us with feast after feast of delicious spicy foods. My favourite was her "Choukchouka". Little did I know that this dish would see such a revival and feature in every culinary, foodie, healthy cookbook or blog! So here's my own family recipe for you to enjoy.
When it's cold outside and you want something warming and easy on your digestion this is perfect. It's like being wrapped in a soft blanket in front of a crackling fire. This is what I want to eat when on a crisp autumnal evening or when it's dark and cold outside. The vegetables can be varied depending on what you have in. No squash? Then just add another sweet potato or another carrot. I rarely weight out the ingredients - just use whatever I have in the fridge/cupboards.
I guess you have possibly realised by now that we love our greens! First thing in the morning for breakfast in the form of leafy greens with eggs or spinach added to a smoothie... Well, let us introduce you to a delicious green soup for a healthy immune boosting natural solution to swerving those winter colds, sniffles and coughs. Give it a go!
A fresh and zingy curry - perfect now that there's a chill in the air. It's packed full of ginger and garlic, both great anti-inflammatory foods that will help if you are feeling below par. I often just serve this on it's own, but you could always add some chickpeas or other beans. Can be served on its own, with brown rice or cauliflower-rice. You can substitute the butternut squash with pumpkin if you prefer.
This tagine serves a delicious spicy punch. Not one for little ones unless adventurous! A great vegetarian meal that packs in lots of different vegetables. Can be made ahead and reheated and leftovers are perfect for lunch the next day. Delicious served on its own, but if you are super hungry then serve with brown rice, quinoa or some cauliflower rice. Don't be put off by the long list of ingredients - the spice paste is ever so easy to make!
If you grow your own vegetables then you will need lots of recipes to use up the courgette glut that is inevitable! Even if you don't grow courgettes this summery recipe is a great way to combine the delicious summery flavours of courgette, mint and pea. Serve with a simple salad and a yoghurt and cucumber, mint dip for an easy lunch.
Did you say green salad? Why stop at green? Although green is THE compulsory colour on our plates at all times, we love a rainbow. With mixed elements of raw and roasted vegetables, it will accompany your summer barbecues perfectly and provide a useful nutrient dense and balanced option for your vegetarian friends.
With its origin in the area around Provence and Nice where I spent all my summers as a child, the word “ratatouille” originally meant a coarse stew as "touiller" or "ratouiller" means to stir in French. Ratatouille is a dish I make weekly all year round, because besides being loved by all at home, it is extremely versatile and packed full of vitamins and nutrients.
