KALE PESTO/GREMOLATA

Another recipe from my beloved cookbook of the moment; “I Quit Sugar”. The author Sarah Wilson makes her Kale Pesto by steaming the kale first, which I assume gives the pesto a creamier and smoother quality. I personally like a more textured pesto and the less oil the better. Hence my Kale Pesto could also be construed as a twist on a Gremolata, a finely chopped herb condiment traditionally made with lemon juice and or zest, garlic and parsley or other herbs. I actually used this pesto as a topping over plain rice and really enjoyed the zesty flavours. I have to say I am very impressed with this extremely popular superfood. Must try my hand at cooking oven-baked Kale chips that are popping up in cookbooks and food blogs everywhere. Stay tuned.

INGREDIENTS

• 1 bunch kale, washed & stems removed 
• 3 green shallots, finely chopped
• 1 large garlic clove, finely chopped
• 1/4 cup roughly chopped fresh parsley 
• 2 tablespoons olive oil 
• juice of 1 small lime
• 2 tablespoons finely grated sheep's pecorino cheese, plus extra to serve 

COOKING 

1. Place all ingredients and a pinch of sea salt in a food processor or blender and process/blend for a few minutes until ingredients are well combined. You will need to stop the processor / blender several times to scape the edges of the processor/blender so that all ingredients are evenly mixed. Serve with extra grated cheese if desired. Store in an airtight container in the refrigerator for 5-6 days. 

Serve spread on top of rice/corn thins/cakes, as an accompaniment to a salad, as a topping/sauce for pasta or even to flavour a plain bowl of rice. 

Makes / around 1 1/2 cups 

Total Preparation time / 10 minutes 

Total Cooking time / 5 minutes maximum 

x Emily 

MIXED RICE

As a Nutritional & Exercise coach at work (the ‘Results’ Coach), I like to think that I eat pretty healthily. However, when Studio Pilates commenced their 12 week challenge this past Monday and I gave a talk to over 30 people about exactly what they should and shouldn’t be eating, I realized that I would have to follow the eating & exercise pattern to the letter for 3 months so I would truly understand what they were going through. Hence the healthier recipes that will appear. You may also notice that many of the recipes are simpler and easier to make, an added bonus! For anyone trying to make better eating choices for life, these recipes are for you (and me!).

INGREDIENTS

• 1 1/2 cups doongara rice
• 200g brown lentils, rinsed & drained
• 200g red kidney beans, rinsed & drained
• 2 green onions, finely chopped
• 2 tablespoons fresh basil, finely chopped
• sea salt & black pepper

COOKING 

1. Cook rice by bringing rice and 3 cups water to the boil, then simmering for 10-12 minutes over low heat until water is absorbed. Stir in lentils and kidney beans for 1 minute before removing rice from heat. 

2. Place rice in a large serving bowl and mix green onions & basil in well to combine. Season with sea salt & pepper. 

Serves / 2 as a main / 4 as a side 

Total Preparation time / 5 minutes

Total Cooking time / 20 minutes 

x E