Author: The Life Harvest

Fig, Raspberry and Mascarpone Tart

Fig, Raspberry and Mascarpone Tart

How BEAUTIFUL are these figs! Seriously! They have got to be amongst the biggest hidden gems of all fruits in my opinion. You would never think that hiding inside their dark purple, fussy, uninviting exterior, that at their centre lies a stunning, crimson hued, soft, seeded interior. Their internal…

Quinoa and Halloumi Salad

Quinoa and Halloumi Salad

I have to admit to a new little obsession of mine…Halloumi cheese! I have no idea why it has taken me so long to get hooked on it, but I am sooo glad I am! 😉 I’ve tried it in restaurants as a tapas dish…

Salmon and Healthy Greens

Salmon and Healthy Greens

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I do enjoy my cakes and treats that’s for sure, but we all need a healthy, nutritious meal to turn to at times to balance out the over indulging. Whilst I do enjoy all things healthy (and very naughty too!) sometimes they can taste too blandly healthy and it really puts me off. This is my family favorite dish to return those necessary nutrients to the body in a flavoursome way. Not at all bland or boring! I love this way of making greens as you can really throw in what ever green veggies are lying stray in your fridge. It is a great way to use up bits and pieces. In this recipe, I have used spring onions, broccoli, kale, green beans and asparagus. A lovely little combination I often use. I have to admit, I am not the worlds biggest lover of greens, but done this way, I could eat it by the spoonful. It really turns out best when you cook them so they still have a slight bite. No, my kids don’t eat it voluntarily but they have to eat a spoonful without choice, that way I know they are getting the goodness from a variety of greens. My rule with veggies is, ‘you don’t have to like it, you just have to taste it!’. More often than not, I find that they end up liking it more than they ‘thought’.

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We all have our own preferred choices of rice and ways to make it. Feel free to use which ever you like. I simply cook it in a small pot of salted water. 1.5 cups is usually enough for my family of two adults and three small children. To add some flavour to your rice, you can add some homemade stock or bone broth to it. I used plain basmati rice here and it works perfectly as all the other components are quite flavoursome. The only thing I don’t like about this dish is that my stubborn, almost 2-year-old insists on feeding himself the rice and it ends up half in his lap and half all over the floor. I always end up with rice all over my feet during washing up! 😉

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When cooking the salmon, everyone has their own choice as to how rare they like it. Just cook it a bit more or less until you are happy with it. That crispy skin is essential however! Like all proteins, they continue to cook once they leave the heat so undercooking it, just slightly is a good idea.

Now, the lemon butter sauce is an indulgence. You can omit it if you choose to as it’s not the healthiest option but a drizzle over your rice isn’t an overly big blow out. I really do think you should give it a go however! It’s a family favorite to go over simple fish meals. The hint of chilli is just wonderful and a great addition for the adults or chilli tolerant kids. If you ever need to give fish a bit of flavour, this is a tasty, easy, simple sauce that will be all you need to finish it off. Give my salmon and healthy greens a go. I guarantee it is so packed full of flavour, it will add a whole new meaning to ‘healthy’.;)

Enjoy! xxx

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Salmon and Healthy Greens
Recipe Type: Dinner
Cuisine: Healthy Dinner
Author: The Life Harvest
Prep time:
Cook time:
Total time:
Serves: 4 serves
In need of a healthy, easy dinner, packed with nutrients? This is my favorite, feel good, nutrient packed dinner. Omega 3 filled, salmon fillets, sauteed mixed greens and rice make it a perfect family meal.
Ingredients
  • *Salmon*
  • 4-6 Salmon fillets
  • 1 Tbsp olive oil
  • *Mixed Greens*
  • 2 garlic cloves – finely chopped
  • 6 spring onions/scallions – sliced finely
  • 2 Tbsp olive oil
  • One whole broccoli – sliced finely
  • 8-10 asparagus – sliced finely
  • 2 big handfuls of kale – roughly chopped
  • 150g green beans – sliced
  • 1/2 lemon – juice only
  • *Rice*
  • 1-2 cups Rice of choice – cooked to your liking
  • *Lemon Butter Sauce*
  • 50g butter – completely melted
  • 1-2 birds eye chilli – finely sliced
  • 2 garlic cloves – finely sliced
  • 1 bunch flat leaf parsley – chopped
  • 1/2 lemon – juice only
  • salt and pepper to season all components
Instructions
  1. Cook the rice of choice to your liking.
  2. For the sauteed vegetables, make sure all the ingredients are chopped and prepared as above.
  3. In a large frying pan, add the 2 tbsp of olive oil to the pan along with the chopped garlic and spring onions. Fry them on a medium heat for a minute. Dont burn the garlic.
  4. Add the rest of the chopped greens to the pan and give it a good stir. I like to add an extra tablespoon of olive oil here if its been soaked up. Toss the greens around till lightly coated.
  5. Add a small splash of water to the pan and cover it with a lid or baking tray so the greens start to wilt. Check on it every 30 seconds and stir so it doesnt burn. Add additional water if necessary. Cook the greens until they are to your liking in texture and the water has evaporated.
  6. Season with salt and pepper.
  7. Once they are done, remove the pan from the heat and squeeze in the juice of 1/2 a lemon. The veggies are done!
  8. For the salmon, season the salmon with salt and pepper on both sides.
  9. Heat a frying pan on a medium/high heat with 1 tbsp of olive oil. Add the salmon fillets once the pan has heated, SKIN SIDE DOWN! (you will probably need to do this in batches depending on quantity).
  10. Cook on skin side down till you see the bright pink colour start to fade towards the middle of the fillet.
  11. Flip the fillet over and cook for a few more minutes until the salmon is cooked to your liking.
  12. Remove it from the pan and let it rest as it continues to cook and relax. Cook the remaining salmon fillets the same way.
  13. While your salmon’s cooking, place the melted butter in a bowl and add to it the chopped chilli, garlic, parsley, lemon juice, salt and pepper. Give it a good mix.
  14. Once all the components are ready, assemble the rice, salmon and veggies as you choose on your plate, then drizzle the lemon butter sauce over the top. Enjoy!

 

Polenta Chips

Polenta Chips

I need not even speak about how good these Polenta chips are! But I will! I think they taste equally as devine as they look. I am HUGE polenta fan! Coming from an Italian family, polenta replaced the ‘mashed potato’ sitting under our slow cooked, saucy…

Raw Caramel Cups

Raw Caramel Cups

I am so excited to share this recipe with you!!! These would have to be my favourite raw, healthy snacks on the go.  In fact, as I write this post, I am sampling my fourth caramel bite from todays batch!:) These crunchy, chewy, silky, sweet,…

Healthy Coleslaw Salad

Healthy Coleslaw Salad

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This is by far the easiest, quickest, freshest salad you will ever make. Not at all your traditional ‘coleslaw’ salad smothered in mayonnaise and goodness knows what else. Its a pet hate of mine when at a restaurant and I am served with coleslaw hiding inside a cup of mayonnaise. After trying this salad, I am certain you will fell the same! Its fresh, light, and so versatile with so many dishes. Perfect as a side salad to almost any dish and even as the veg component to your favourite burger or taco. Personally, I make it at least once a week. With just a few simple, fresh and tasty ingredients, its a synch to put together and a little ingredient seems to go a long way!

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I hope you enjoy this refreshing take on an old favourite.

xxx

Healthy Coleslaw Salad
Recipe Type: Salad
Author: The Life Harvest
Prep time:
Total time:
Serves: 4 side salads
Fresh, raw, healthy coleslaw salad, super simple to make and just delicious!
Ingredients
  • 1/2 white cabbage – sliced finely
  • 1/2 red cabbage – sliced finely
  • 1/3 red onion – sliced finely
  • 1 large carrot – finely sliced
  • 3 tbsp good quality olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp pink salt
Instructions
  1. In a large bowl combine all the finely sliced vegetable ingredients.
  2. Pour the olive oil into the vegetables and mix to coat well.
  3. Then pour in the red wine vinegar and salt and mix well.

 

Quinoa, Pancetta and Radish salad

Quinoa, Pancetta and Radish salad

So, as usual I’ve been indulging a little too much lately in the cakes and sweet department, so while the weather is ‘kinda’ heating up in UK, I was craving something healthy, light and nourishing. I love this salad for a filling lunch or light…

Fresh and Simple Fennel Salad

Fresh and Simple Fennel Salad

I just LOVE, LOVE, LOVE, this salad! So fresh, healthy and vibrant in appearance and ingredients. I was grocery shopping and came across some beautiful baby zucchini and baby fennel, I just had to get them and make this dish. It can easily be made…

Lamb Tagine

Lamb Tagine

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I Loooove a casserole! I really do! I also love to cook them as I get to assemble it earlier in the day and leave it work its magic until dinner time. They really are life savers especially after after school sports that finish right on dinner time and no one can wait another minute to eat once we walk in the door. They save my life….and many hungry tantrums!

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Serve the lamb with with some char-grilled crunchy asparagus and some cous cous, rice or mash to soak up the juices. Delicious, satisfying, nourishing!

Enjoy!

xxx

lamb tagine, healthy tagine, lamb neck tagine, cous cous salad, morrocan dinner, moroccan tagine

Lamb Tagine
Author: The Life Harvest
Cook time:
Total time:
Serves: 4 servings
This delicious Morrocan inspired dinner is a lovely change from our everyday casserole flavours. Flavourful cous-cous, char-grilled asparagus and slow cooked tasty lamb. A must try for those seeking to spice things up in the kitchen.
Ingredients
  • FOR THE TAGINE
  • 1 tsp ras-el-hanout
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp smoked sweet paprika
  • ½ tsp ground cumin
  • ¼ tsp freshly ground black pepper
  • ¼ tsp ground turmeric
  • 4 tbsp olive oil
  • 800g – 1kg lamb neck fillet – cut into large chunks
  • 1 onion, thickly sliced
  • 2 cloves garlic – peeled & finely chopped
  • 1 x 400g tin chopped tomatoes
  • 2 tbsp runny honey
  • ½ tsp saffron
  • 350ml chicken stock (or enough to just cover the lamb mixture)
  • 120g pitted dates – roughly chopped
  • 100g green olives
  • 70g whole almonds (optional)
  • salt and freshly ground black pepper
  • FOR THE COUS COUS
  • 1.5-2 cups cous cous
  • Boiling water or hot chicken stock – enough to cover the cous cous
  • 1/2 red onion – peeled & finely chopped
  • 1 lemon
  • 3 tbsp extra virgin olive oil
  • 1 large handful of chopped fresh flatleaf parsley
  • salt and freshly ground black pepper
  • TO SERVE
  • 3/4 cup toasted flaked almonds
  • 300g asparagus spears
  • Olive oil
  • 1/2 lemon – juice only
  • salt and pepper
Instructions
  1. To make the spice rub, mix together the, ras-el-hanout, ground cinnamon, ground ginger, smoked sweet paprika, ground cumin, freshly ground black pepper and ground turmeric together in a bowl.
  2. Add the lamb neck to the rub combine till evenly coated.
  3. In a large, hot pan, then add two tablespoons of the olive oil and sear the lamb pieces until they are golden-brown on all sides. Once done, remove lamb from the pan and set aside in a heat proof dish.
  4. Add two tablespoons of olive oil to the same pan on a medium to low heat and fry the onions and garlic until softened.
  5. Add the lamb pieces back to the pan as well as all of the remaining tagine ingredients.
  6. Turn the stove to a low heat and cover the pan with a lid. Allow the tagine to simmer softly for a minimum of 1.5 hours, or until the lamb is lovely and tender..
  7. Remove the lid after the long cook and allow to simmer for a further 30 minutes, until the sauce is slightly thickened. Season, to taste, if need be.
  8. While the sauce is in the thickening phase, place the dry cous cous into a medium sized heat proof bowl. Pour over boiling water or hot chicken stock until the liquid level just covers the top layer of cous cous. Use a large plate to cover the entire bowl so no steam can get through. Leave to sit there and work its magic for about 5-8 mins.
  9. In a medium serving bowl, assemble the remaining cous cous ingredients – chopped red onion, lemon juice, olive oil and herbs and mix well.
  10. Once the cous cous is cooked, fluff it with a fork, and add it to the above mixture.
  11. Taste and adjust seasoning as required.
  12. On a flat oven proof tray, scatter the flaked almonds in an even layer and toast until just turning golden brown. Remove from the oven once done and set aside.
  13. Heat a griddle pan or dry pan to high heat.
  14. Toss the asparagus spears in a tablespoon of olive oil and place into the pan.
  15. Move the asparagus around until it starts to char but make sure it still has a crunch to it. Remove and place in a serving dish, add a teaspoon of olive oil, a squeeze of half a lemon and season with salt and pepper to taste.
  16. Once all your components are ready to go, its time to assemble!
  17. Divide the cous cous among the individual dinner plates, spoon over the lamb tagine, sprinkle with toasted almond flakes and lay the crunchy asparagus along side.
Italian Meatballs

Italian Meatballs

Now who doesn’t LOVE a tender, melt in your mouth, tomato sauce covered, meatball? This recipe might take a little bit to put together, but leaving it to slow cook for a couple of hours while you get on with your day will give you…

PAELLA

PAELLA

Whilst there are hundreds of versions of paella out there, this version is by far the most successful for me in my everyday kitchen. It is super easy and even easier when everything is chopped up and ready to go, and of course very tasty.…