Post-QLD detox

You may have gathered from my last post that most of the food I was eating in QLD was not very healthy (excluding the mangoes). It is actually very difficult to find healthy vegetarian food in rural Far North QLD. So since I have been back I have been on a bit of a healthy eating bender. Last night we had a Moroccan carrot salad with silverbeet-kale fritters (see below). Coming soon in the next few days: sumer vegetable hash with roasted cherry tomato chipotle sauce, home-made peanut butter-date-maple granola bars, and some details about the menu for my Christmas party.

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Silverbeet-kale fritters (makes 8 – serving 4-8 people but I think they will freeze well once cooked and they reheated nicely for my lunch today)

  • Four big handfuls of mixed greens (I used a combination of silverbeet and kale), washed and thinly sliced
  • 3 eggs
  • Approx 1/2 cup wholemeal flour
  • 1 lemon
  • 2 handfuls grated haloumi
  • 1 leek, sauteed
  • 1/2 cup pine nuts, toasted
  • Vegetable oil – 4 tablespoons

Mix all the ingredients together in a large bowl. If you can make (very) loose patties, there is enough flour, otherwise add some more so there is a slightly paste-like quality to it. Heat vegetable oil in a large frying pan on medium-high and gently place loosely formed handfuls of mixture in the oil (my pan fit about four patties in one go). You can squish and flatten the patties a bit to help them keep their shape but I found the egg held them together fairly well. When the bottom is golden, flip over and cook until golden on the other side. Drain on paper towel and sprinkle with sea salt. Serve with a wedge of lemon and the carrot salad (or in a burger as I will be trying next week!).

Moroccan carrot salad – only slightly adapted from Deb Perleman’s smittenkitchen.com http://smittenkitchen.com/blog/2010/05/carrot-salad-with-harissa-feta-and-mint/

My only changes were that I used multicoloured carrots (which looked beautiful) and grated them finely in the food processor. I also doubled the dressing but had only1.5x the carrot and it was a fantastic level of spice and heat. Fantastic recipe that I will definitely be making again.

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