“SOUP”ER FRESH!

Fresh Vegetarian Rice Noodle Soup!

IMG_7580.JPG

Ingredients:

  • 1 medium onion, peeled, then sliced finely
  • 1 medium sized red capsicum, cored, deseeded and sliced into medium sized strips
  • 1 large zucchini, cut in half lengthwise, then sliced into disks
  • 2 small red chills, sliced finely
  • 1 litre vegetable stock
  • 1/2 tablespoon dark soy sauce
  • 2 cloves of garlic, minced finely
  • 1 teaspoon fresh ginger, minced finely

Last Minute ingredients:

  • 1 large bunch of fresh thai basil, chopped
  • A small amount of fresh thai basil, to garnish
  • 1/2 a fresh lemon, juiced
  • 1/2 tablespoon sesame oil
  • 450g fresh rice noodle sheets, cut into desired thickness

Method:

Using a medium-sized pot, combine all your ingredients into the pot, except for the Last Minute ingredients. Cook, on medium heat, for approximately 10 minutes, or until the vegetables are cooked. Once cooked, turn the heat to low, then place your last minute ingredients into the same pot. Cook, stirring occasionally, for approximately 2 minutes, or until the noodles have softened. Once cooked, turn the heat to off.

Compiling the Beauty:

Grab your favourite soup bowl, then ladle the ‘soup’er fresh soup into that bowl. Garnish with some more fresh thai basil.

Relax and enjoy!

Karina x

Copyright © 2015 by Karina Teuma

THAT’S “SWEET”!

Karina’s Sweet Potato, Broccoli and Asparagus Low GI Pasta!

IMG_7523

Ingredients:

  • 250g cubed sweet potato
  • 200g pasta
  • 200g broccoli, cut into baby florets
  • 2 birds eye chillies or 2 small red chillies, sliced finely
  • 200g asparagus, tough bits snapped off and discarded. The remaining asparagus, boiled for 5 minutes, then pureed with 1 tablespoon of olive oil. Keep the tips of the asparagus whole.
  • 4 cloves of garlic, chopped finely
  • Juice from 1 fresh lemon
  • 1 tablespoon of olive oil for cooking
  • 1 pinch black pepper

Garnishing Ingredients:

  • 1 small handful of fresh dill, leaves kept whole and stalks sliced finely
  • 1 small handful of fresh rocket, leaves kept whole

Method:

Cook pasta as per packet directions, strain water, then set aside in a large bowl.

Cook your sweet potato for 10 minutes in a pot of boiling water, then turn the heat to off. Keep the water in the pot, then take your sweet potato out of the pot. Cut your sweet potato into small pieces and place in the same large bowl as your pasta.

Using the pot of previously boiled hot water, whilst the heat is off, place your broccoli into this water, using the residual heat to continue to cook it for 10 minutes. Just make sure your broccoli are cut into very small florets to ensure quick cooking and saving electricity at the same time 🙂

Once your broccoli are cooked, strain, then place into the same bowl as your pasta and sweet potato.

Using the same pot you used to cook your pasta, turn the heat to medium, then add 1 tablespoon of olive oil and heat for approximately 10 seconds. Add your garlic and chilli, then cook for 1 minute only, until aromatic, then turn the heat to off.

Once your chilli and garlic are cooked, combine your cooked sweet potato, cooked pasta, cooked broccoli, asparagus paste and asparagus pieces together using a wooden spoon, along with a pinch of black pepper and lemon juice. Mix well.

Compiling the Beauty:

Pile your pasta into three different plates, then top each with rocket and dill.

Serves 3

Enjoy!

Karina x

Copyright © 2015 by Karina Teuma

It’s ‘Kaling’ Me!

Karina’s Kale and Sweet Potato with Pasta!

IMG_7270

Ingredients:

– 70 g gluten free or low GI pasta shapes (you can use regular pasta if you like), cooked as per packet directions

– 1 small spanish onion, roughly diced

– 3 garlic cloves, grated finely

– 1 tablespoon of olive oil

– 2 tablespoons of balsamic vinegar

– 2 tablespoons of tomato paste

– 2 tablespoons of dried mixed italian herbs

– 60 g kale, roughly chopped, stalks removed, then boiled for 5 minutes

– 400 g sweet potato, peeled, cubed, then boiled for 8 minutes

– 1 x 400 g can of diced tomatoes

– A tiny sprinkle of finely grated parmesan cheese, to serve

Method:

Using a medium sized pot, cook one tablespoon of olive oil over a medium heat, until warmed through (should only take about 10 seconds). Add your diced spanish onion, then cook on medium heat, stirring until translucent (should only take about 2 minutes). Add your grated garlic, give the onions and garlic a good stir to combine, then allow the garlic to cook for about 30 seconds. Once your onion and garlic are combined and your garlic has cooked, add your can of chopped tomatoes, balsamic vinegar, tomato paste and dried mixed italian herbs. Give everything a really good stir with a wooden spoon.

Add your boiled kale, boiled sweet potato and cooked pasta to the pot. Stir very well, ensuring the Kale is evenly distributed throughout the dish.

Compiling The Beauty:

Pile your delicious, nutritious, low GI and vegetarian light meal on your serving plate. Sprinkle a fine dusting of grated fresh parmesan cheese.

So, next time you buy some kale, be sure to try my recipe, otherwise, it may be ‘kaling’ you that you didn’t try it!

Enjoy!

Karina x

Copyright © 2015 by Karina Teuma