Eat your greens for lunch

Hi blog readers, check this out..
Greens for lunch - yes please !!
Looks complicated ?? it's not ..
Takes 20 - 30 minutes for preparation, keep everything in fridge ready to be used when needed .

Most of it can be packed in a lunch box ready to go...
 👋👋

you will need:

- spinach, frozen or fresh ;

- edamame beans, frozen ; 

- chopped avocado ; 

- fresh tomatoes ; 

- rocket salad leaves ;

- olives ;

- fresh red peppers ; 

- grated carrots and beetroot ; 

- eggs, boiled or scrambled ; 

- any roast veggies, I love butternut squash ;

- green wraps ; 

- bread ;

- seeds ;

- olive oil ; 

I have scrambled some eggs for this wraps, I added tomatoes, avocado and rocket salad leaves as well as some crunchy sliced red onion ....

Edamame beans on toast , oh my ...

I love edamame or soya beans . They are full of proteins and very tasty.

I placed the beans into a small frying pan, add olive oil and chopped garlic and toss everything for 2 - 3 minutes until the beans are defrosted. Perfect on warm toast with extra greens on the top.....

Wilted spinach on toast or on sandwich topped with whatever you like...

It goes really well with cooked rice ( fill up a glass jar with cooked grain and wilted spinach topped with fresh veggies ) 

don't forget to season with olive oil

add some seeds for a crunch ...

Roasted butternut squash goes really well with cooked greens or added in your favorite salad ...

Caramelized onion hummus with seeded flatbreads

Happy New Year 2018 !!!
Christmas is over so as the eating chocolate, drinking prosecco and long sleep in the mornings....
I am going to kick start this January with this delicious hummus inspired by

 15 minutes vegan

and those beautiful organic homemade flatbreads ....

For the hummus you will need: 

2 onions, sliced

1 tin of chickpeas or 300g cooked 

1 clove garlic

2 Tbsp tahini 

juice of one lemon

generous drizzle of good olive oil

salt

Heat some olive oil in a pan, add the onion and slow cook until caramelizes.

Tip the chickpeas into a bowl. Cover with boiling water and allow to sit while the onion is cooking.

Tip drained chickpeas into a blender, half the onion, tahini, lemon juice, olive oil, salt and garlic and blend until smooth.

Serve the hummus with the rest of the onions...

For the flatbreads I used:

400g organic seeded brown flour

about 250 ml water

2 Tbsp olive oil

1 tsp salt 

1 Tbsp sesame seeds

Simply mix the ingredients, form a dough and leave it to rest for a few hours or even overnight.

When you need the flatbreads, heat a non-stick pan , dust a surface with flour, tip the dough on it and divide the dough into 10 - 12 balls.

Roll each ball flat and place them on the hot pan 2 or 3 at the time.

Cook the breads 3 to 4 minutes on each side or until nicely coloured.

I like to brush the flatbread with olive oil before serving.

 Any leftover ? you can freeze them ( never happened to me though ) 

note: the breads have a nice texture, more on a chewy side rather then soft 

  

here are some photos of my Christmas baking that I never had time to publish it:

Gingerbreads

Boozy homemade mincemeat 

Stollen