Beetroot Freekeh Salad

Avocado Frikeh Salad

Freekeh is a young chewy wheat, with a nutty flavor. Containing twice as much protein and fiber as quinoa, freekeh is nutritious! Try this combination of antioxidant-rich pomegranate, beetroot, avocado, herbs, seeds and watch those health benefits add up!

Beetroot Freekeh Salad

Ingredients

  • 3 cups whole grain freekeh, cooked according to package directions
  • 1 cup beetroot, grated
  • 1 cup fresh purslane leaves (bakle)
  • 1 cup fresh thyme leaves
  • ½ cup pomegranate arils
  • 1 avocado, diced
  • ½ cup mixed pumpkin and sunflower seeds

Dressing

  • 1 cup olive oil
  • ½ cup lemon juice
  • 2 tbsp fresh mint leaves, minced
  • 1 tsp lemon zest
  • 1 tsp sumac
  • ½ tsp salt
  • 1 tsp oregano

Directions

  1. In a salad bowl, combine freekeh, beetroot, purslane, thyme, pomegranate avocado and seeds.
  2. To make the dressing, mix together all ingredients and shake well.
  3. Drizzle dressing over salad and toss well.

 

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Pumpkin and Sweet Potatoes Soup

Although it’s springtime, but cold doesn’t seem to be convinced that his time for now is over. One day we’re in short sleeves and the next day we’re wearing raincoats!! We’ve seen rain and cold last week, and the first thing that came to my mind for lunch was soup. Not any soup, but yummy Pumpkin and Sweet Potatoes Soup. The first time I had it was in Lapland. Yes, I’m one of those proud travelers who crossed the Arctic Circle (see attached certificate)!!!

We went on Christmas 2 years ago to the north of Finland where Kaia (my daughter) visited “the real Santa”. Sweet potatoes soup wasn’t the only first thing there I had in my life, but also hamburger made with reindeer meat. I was never able to express out loud how good it was, fearing that Kaia thinks mummy is eating Rudolf the red nose reindeer;-)

I recommend this soup, especially for those who have toddlers at home. Pumpkin is loaded with lots of minerals, including iron, magnesium and potassium. It is also a high source of vitamins A, C, K and E and antioxidants carotenoids. It is low in salt, cholesterol and saturated fat.

Time to take out your casserole and start!

Ingredients

  • 1 medium onion, chopped
  • 1 garlic clove, crushed
  • 10g butter
  • 350g sweet potatoes, peeled and diced
  • 1kg pumpkin, peeled and cut in wedges
  • 1 cup milk
  • 4 cups vegetable stock
  • ½ cup parmesan, grated
  • Salt and pepper, to taste
  • Pumpkin Seeds, to garnish

Preparation

1. In a large saucepan melt the butter. Add onion and garlic, and cook until the onion has softened.

2. Add the pumpkin, sweet potatoes and stock. Season to taste. Cover and simmer for about 20mn or until pumpkin and sweet potatoes are tender.

3. Remove from heat, and blend with a hand stick blender.

4. Transfer to a clean saucepan, add the milk and cook for another 5mn.

5. Top with cheese and garnish with pumpkin seeds. Serve!