Scrumptious Sides

February 21st, 2015

Scrumptious Sides

When you first start to eat more vegetables and less meat, it’s great to be creative with your usual side dishes and turn them into a healthy, yet hearty, satisfying and delicious meal.

Let your imagination take over!

To simulate your creative gourmet, try:

*Steamed green beans with homemade olive tapenade and dukkha.
Top and tail beans, place in 1cm of water in pot, bring to boil and simmer for 2-3 minutes. Pitt and chop 10 Kalamata olives, mix with 1 clove crushed garlic, squeeze fresh lemon and 1tbsp olive oil. Dress beans with tapenade and dukkha. Make up a dukkha of any chopped nuts, sesame seeds, ground cumin ground coriander & seasoning.

*BBQ Corn with Jalapeño Coriander Coconut Oil.
Barbecue or roast 1 cob of corn per person. Mix 2-3 tbsp coconut oil with 1 fresh jalapeño chilli, 1 tsp chilli flakes, sea salt, pepper & fresh coriander. Dress cooked corn with flavoured oil.

*Roasted Potato Wedges with Caper ‘Mayonnaise’.
Cut potatoes (1-2 per person) into wedges, par boil until just soft, then crisp in oven with a coating of coconut or olive oil & seasoning. Chop 1-2 tbsp capers and mix into 1 cup Greek yoghurt and 1 tsp Dijon mustard. Dress potatoes with the caper mayo.

Serve on a board and dig in!