Niki’s Broccoli Fritters and Rainbow Rice

2016, Healthy, International, Savoury, Summer, Super Quick

brocooli

Happy August everyone!

With the arrival of the Olympics this summer, I wanted to share one of my favourite picnic dishes. Packed full of colour and taste, my broccoli fritters and rainbow rice is sure to boost your mood and make you feel like you’re dancing in the streets of Rio. What I enjoy most about this recipe is that it’s fuss free and very easy to cook.

 

Of course, at the heart of this dish is the wonderful broccoli. This health hero is native to the Mediterranean – the name comes from the Italian name brocco and the Latin bracchium meaning arm, branch, or shoot. I love broccoli for its high vitamin C content and an unusually strong combination of vitamins A and K. It’s a good source of folate, calcium, iron and potassium, can boost DNA repair in cells and has antioxidant, antiviral and antibiotic properties.

Ingredients:

(use organic/natural ingredients where possible)

Makes 12-14 broccoli fritters

 

Prep time: 15 minutes

Cooking time: 15 minutes

Total time: 35 minutes

 

For the broccoli fritters:

 

2 large organic broccolis, stalks and head, finely chopped or blitzed up

3 large spring onions, finely sliced

3 garlic cloves, crushed

1 teaspoon of lemon zest

2 large eggs

10 tablespoons of almond flour

1 large handful of freshly chopped coriander and dill

1 teaspoon of Himalayan pink salt

3 tablespoons of ghee

A teaspoon of ground cumin, red chilli flakes and ground coriander

 

For the rainbow rice:

 

1 medium sized squash (butternut or pattipan are good choices)

½ organic red cabbage, finely shredded

½ broccoli, finely chopped

1 teaspoon of Himalayan pink salt

1 teaspoon of chilli flakes (optional)

1 tablespoon of organic coconut oil (Lucy B or Pukka are great choices)

 

From your kitchen:

 

A large mixing bowl

A wooden spoon

A sharp knife

A chopping board

A food processor (optional)

A few plates for serving

A couple of teaspoons and tablespoons for measuring

A silicone spatula

A large frying pan

A medium pan

A fork

A few sheets of kitchen towel

A slotted spatula

 

 

 

Method:

 

Step 1:

 

In your large mixing bowl, combine your finely chopped broccoli and the rest of the ingredients in one go. Mix with your wooden spoon until a lumpy batter forms.

 

Step 2:

 

Heat your ghee in your large frying pan over a medium high heat. Using two tablespoons, measure out your broccoli fritters and begin frying them (do not overcrowd the pan as this will lower the temperature and will soak up more oil!) for a couple of minutes or until golden brown. Using your slotted spatula transfer each fritter onto a plate which has been lined with a few sheets of kitchen paper, allow to cool slightly.

 

Step 3:

 

Next, heat some coconut oil in your medium pan and simply toss in all your vegetables for your rainbow rice. Turn the heat down, season and cook for 10-12 minutes or until tender. Serve immediately with your fritters and enjoy!

 

Happy Baking!

 

Niki

Recipe Creator

 

https://draxe.com/broccoli-nutrition/

http://www.doctoroz.com/blog/kristin-kirkpatrick-ms-rd-ld/getting-most-out-broccoli

 

Niki’s Spiralised Golden Chicken Salad

2016, Healthy, Super Quick

tuer full

Happy April all!

With the arrival of Spring I wanted to share a fun and delicious way to have your chicken salad. With a few simple spices and techniques you can jazz up this classic dish and make it your own. What I love about this dish is that it can be as hearty or light as you wish, versatility is key in our busy lives afterall. Turmeric is quite simply one of the best spices I have ever used in my cooking and I’m delighted to share all of its benefits with you. From having anti-inflammatory properties to being a punchy antioxidant, I can’t recommend turmeric enough to you. Aside from all the nutritional benefits turmeric contains, it also adds this wonderfully golden tinge to your meats and sauces. Spiralising is also another technique I have come to love because it adds another dimension to cooking. You can get a spiralizer for a very reasonable price nowadays so you can incorporate it into your day to day cooking as it’s also quite a handy tool to have for quick Courgetti too. All you need for my spiralised golden chicken salad is:

 

For 2 people:

2 free range skinless and boneless chicken breasts

1 teaspoon of black sesame seeds

1/2 teaspoon of turmeric

½ teaspoon of Himalayan salt

2 tablespoons of olive/avocado oil

2 carrots, spiralised

1 beetroot, spiralised

A handful of baby kale

A small handful of alfalfa sprouts

 

Firstly, heat your shallow pan over a medium high heat and pop in your chicken breasts. Pop in all of your seasoning and turn the heat down. Let the chicken cook for a further 10 minutes with the lid on and then turn the heat off and allow to cool. Then assemble your salad however you wish and making sure your chicken is cold so it doesn’t wilt the baby kale. Finish off with a scattering of your black sesame seeds and enjoy!

 

Happy Baking!

 

Niki