Roasted Cauliflower Leaves

In my quest to reduce kitchen waste, I've been experimenting with different recipes- from making cleaning products using citrus peel to eating otherwise discarded parts of veggies- hence today's recipe for Roasted Cauliflower Leaves. I appreciate that this may be a step too far for some but bear with me on this one- they really are a revelation! If you enjoy kale chips then I'm sure that you'll love this recipe and wonder why you ever discarded the leaves. I really hope you'll give this recipe a try.

Three great health benefits: boosts immunity, beneficial for digestive health, beneficial for bone health

Serves 1-2
Enjoy immediately

Ingredients:
Outer leaves of 1 large cauliflower, thoroughly washed
1 & 1/2 tbsp olive oil
Juice of 1/2 lemon
Sea salt and black pepper
Generous pinch chilli flakes

Method:
1) Preheat oven to 180 degrees C.
2) Place the cauliflower leaves in a roasting tin. Drizzle with the olive oil and sprinkle with the chilli flakes and salt & pepper, ensuring the leaves are evenly coated. Roast for 15 minutes.
3) Squeeze over the lemon juice and enjoy immediately.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats

Mint Chocolate Chip Smoothie

I like to share a "green" recipe for St Patrick's Day each year and perhaps, it doesn't get greener than this! This is a thick & satisfying green smoothie which sneaks in some veg yet has a fresh mint flavour.

Three great health benefits: beneficial for eye health, promotes healthy skin, anti-inflammatory

Serves 1
Enjoy immediately

Ingredients:
1 cup (250ml) almond milk (I always use unsweetened)
1 handful spinach
1/2 ripe avocado
1 - 1 & 1/2 tbsp maple syrup
1 tbsp cacao nibs (plus more for sprinkling on top, if desired)
1 tsp peppermint extract

Method:
1) Place all of the ingredients in a blender and blend until smooth. Enjoy immediately.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats

Savoury Spinach Pancakes with Creamy Mushrooms

I've previously shared some sweet pancake recipes- such as Banana Buckwheat Pancakes, Pumpkin Spiced Pancakes & Lemon and Poppyseed Pancakes - but in time for Pancake Day this year, I wanted to switch things up and share a recipe for savoury pancakes. These are a basic buckwheat batter base with spinach added for colour, as well as extra goodness and topped or filled with a creamy mushroom mixture that I'm just obsessed with at the moment. In fact, you don't need to save this solely for pancakes- it's become one of my go-to breakfasts served on toast when I want something savoury in the morning and is ideal for this time of year as wild mushrooms are a good source of vitamin D. 

Three great health benefits: beneficial for bone health, good source of fibre, boosts immunity

Makes 2 pancakes

Enjoy immediately

Ingredients:
1-2 & 1/2 tsp coconut oil

For the pancakes:
65g buckwheat flour
2 tsp milled flaxseed
Small handful spinach
175ml almond milk (I always use unsweetened)

For the mushroom filling:
1/2 shallot, finely chopped
1 clove garlic, crushed
100g wild mushrooms
1 sprig thyme
1 tbsp natural coconut yoghurt
Squeeze lemon juice
Sea salt and black pepper

Method:
1) To make the pancake batter, place the buckwheat flour, flaxseed, spinach and almond milk in a blender and blend until smooth.
2) Heat 1 tsp of the coconut oil in a non-stick frying pan over a medium-high heat on the hob. Pour in half of the pancake batter mix and spread in an even layer, like a pancake. Cook for a couple of minutes until starting to set and the base is cooked, then flip to cook the other side. Place on a plate then repeat with the remaining batter (adding more oil first, if required).
3) Meanwhile, make the mushroom filling. Heat 1/2 tsp of the coconut oil in a small frying pan over a medium heat on the hob. Add the shallot and lightly fry for a minute to soften, then add the garlic and lightly fry for a further minute, stirring regularly. Add the mushrooms and thyme and cook for a few minutes, until the mushrooms have reduced. Stir in the coconut yoghurt, lemon juice and season to taste. Remove the thyme sprig before serving.
4) To serve, divide the mushroom mixture between the two pancakes. Roll if desired. Enjoy immediately.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats