It’s been a green week..

Following on from my previous post and the lovely positive responses to my ‘non recipe’ recipe, I thought I’d share some of my dishes from this week and some more non recipes…in the hope that they might provide some food ideas and inspiration, or at least some pretty pictures…

This salad is packed full of parsley, dill, lettuce, grains (quinoa & kamut), chickpeas, sweet potato, avocado, Turkish ‘tress’ cheese, olive oil, lemon juice, spices, & dollops of beetroot & dill homous, inspired by Petra’s post as featured on last week’s Fiesta Friday.

This is the ‘tress’ cheese; I’m guessing the name refers to the shape of the cheeses? It’s a very very salty cheese, too salty for me, and quite hard in texture, so I chopped it up and soaked it in water for a couple of days. I changed the water a few times to wash it through, and the cheese lost it’s saltiness and softened up, and was much tastier as far as I’m concerned.

This was a greener version of the dish in my previous post, this time with coconut oil, red onion, courgette/zucchini, garlic, spinach, sriracha, eggs, ricotta & grated cheddar, all sprinkled with Aleppo chilli flakes…and again, I just ate it directly from the pan!

There’s been a lot more eggs in my dishes recently as I attempt to increase the protein in my diet, but also because my favourite greengrocers stall are now selling lovely free range farm eggs.

This dish of mega greenness is made up of coconut oil, courgettes/zucchini, garlic, spring onions, spinach, roasted pumpkin seeds & sunflower seeds, za’atar, with dollops of two (only slightly) different green sauces…

Sauce 1 (the really green one): ricotta, yogurt, spinach, avocado, dill, olive oil, lemon juice, garlic, Aleppo chilli flakes and salt, all whizzed up in my Nutribullet, hence being so smooth

Sauce 2: parsley, tahini, avocado, garlic, dill, lemon juice and a splash of water, blended in my small bowl food processor to keep some texture

This final dish was an amalgamation of virtually everything!!! I had lots of parsley to use up, so I chopped it all roughly, added steamed and cooled chunks of sweet potato, plus cooked quinoa, and stirred in the remains of the two sauces above – it created a supercharged super tasty bowl of fabulousness!!!!

So much can be created by literally throwing together everything you’ve got in the fridge! That’s my theory anyway.

I’m sharing my various dishes with everyone at this week’s Fiesta Friday, co hosted this week by Liz and Lindy – I hope they like them πŸ™‚

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40 thoughts on “It’s been a green week..

  1. sallybr

    Awesome post again, Elaine, you make me feel like a broken record, but what else could I say?

    I don’t have a Nutribullet but I see you use it quite often – I imagine that my Vitamix would do a similar job? When you process stuff in it for a longer time, does it heat the contents like a Vitamix does? Well, I am asking out of curiosity because if I bring one more gadget home I might have to camp outside πŸ˜‰

    I also eat a ton of eggs, but strangely enough in the whole week in Hawaii I only had one hard boiled egg. Of course today I had two eggs for lunch, to be “back in track” πŸ˜‰

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    Reply
    1. Elaine @ foodbod Post author

      Please keep saying it, it’s lovely to hear πŸ™‚
      The Nutribullet doesn’t heat the contents as it blends, it does a great job for everything I use it for, but it can be quite noisy. I’ve never used a vitamix to know how they sound..
      Enjoy your eggs xx I hope you’re home safe and sound and happy xx

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      Reply
  2. anotherfoodieblogger

    Wow, you pack so much flavor in all your dishes for no meat, I can see how a diet like this would not be boring. Dang, if it weren’t for bacon…. but I’m sure you have heard that all your life, lol! You are an inspiration to eat more vegetables, legumes, and grain-based foods, that’s for sure. It CAN be done, right? xoxo Elaine, I love your posts and the ideas they inspire to eat healthier!

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  3. Life Diet Health

    Elaine… you found “‘Γ–rgΓΌ Peyniri” πŸ™‚ Translated from Turkish as “braided cheese” – although I think “tress cheese” sounds so much better! πŸ™‚ Glad you worked out that soaking it for a while made it tastier – that’s what most people would do with it! πŸ™‚ Love all of your dishes (no change there then!) but especially your green sauces. . . They’ll be on my menu soon! Thank you. Enjoy the rest of the weekend. xxx

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    Reply
    1. Elaine @ foodbod Post author

      Thank you – we have a fabulous Turkish food stall on our market and I am trying different things from there regularly, and the cheese was one of them. It’s definitely very tasty after soaking πŸ™‚ xx

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      1. Life Diet Health

        How very exciting πŸ™‚ Do they do things like pide (Turkish pizza), borek (layered pastry), pogaca (scone), simit (ring of bread covered in sesame seeds)… all so yummy! Or olives and cheeses (note I’m only asking savoury)! πŸ˜› πŸ™‚ xxx

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  4. Liz @ spades, spatulas, and spoons

    Clever idea to soak the cheese, I’m not sure I would have thought of it. Does it get melty or stay intact? Your vegetable dishes look a lot like my “clean out the fridge” dinners. They are always a great favorite, never turn out the same twice, and cannot really be repeated exactly the same. Good idea to post them. Lovely flavors here.

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    Reply
    1. Elaine @ foodbod Post author

      The cheese gets really soft but still intact. When you melt it, it’s really weird, almost like plastic! It’s just stretches as well, even more so than mozzarella, you end up with great long strings that don’t break.
      I do love a throw-it-together dish! The photos help remind me of what I put together πŸ™‚

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  5. cookingwithauntjuju.com

    Everything but the eggs looks delicious – an experience when I was young turned me off; especially fried or over easy. Gene made me great omelettes and those I loved. Looking at the ingredients you do have a way of putting veggies and such together. I eat a lot more this time of the year when the veggies are so fresh and local πŸ™‚

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    Reply
  6. Angie | Fiesta Friday

    Everything you make always sounds and looks so tempting! I don’t know why I haven’t done it before but I’m going to send a bunch of your recipes to my mom. I think she would really enjoy them πŸ˜„πŸ˜„ Oh and Elaine, can you cohost this Friday? Sorry it’s such short notice. Been slothing too much πŸ˜ƒπŸ˜„

    Liked by 1 person

    Reply
      1. Angie | Fiesta Friday

        I’m very sure she will. She doesn’t eat a lot of meat, mostly veggies, grains, nuts, yogurt, a lot like you πŸ˜„ but she’s not very creative in terms of spices, so your recipes will be a huge upgrade and improvement. And you’ll be cohosting with Quinn@Dad whats 4 dinner.

        Liked by 1 person

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