We’re kicking off a new JSHealth weekly feature with a simple but elegant meal that anyone (yes, even you!) can create. A casual, healthy dinner menu to kick off the week never tasted so good.
On tonight’s menu?
- Starter: Carrot and Cumin Soup
- Main Dish: Asian-style Snapper on Cauliflower Puree
- Side Dishes: Steamed Broccolini + Fresh Green Salad
- Healthy Dessert: Berry Froyo
Carrot and Cumin Soup
- 1.5 kg carrots, finely chopped
- 1 cup activated cashews
- 120 ml olive oil
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 2 tsp ground cumin
- 1 tsp ground coriander
- 2 litres vegetable stock
- 1 tsp Celtic sea salt
- Finely grate rind and juice of 1 lemon
- Sprinkle of parsley
- Preheat oven to 220C.
- Scatter carrot onto two baking trays lined with baking paper. Drizzle with 1/3 of the oil, season to taste, toss to combine and roast, turning occasionally, until golden (20-25 minutes). Set aside.
- Heat remaining oil in a large saucepan over medium heat. Add onion and garlic and saute until tender (5-7 minutes).
- Add cumin, coriander and salt, stir until fragrent (1-2 minutes), add stock and bring to a simmer, then add roast carrot and cashews.
- Blend in a hand-mixer until smooth. Season to taste with freshly ground pepper, sea salt and lemon juice. Scatter with lemon rind and parsley.
- Optional: top with Greek yoghurt to serve.
- 4 snapper fillets
- 1/2 cup tamari (soy sauce alternative – less sodium)
- 1 tbsp sesame oil
- 1 tsp fresh grated ginger
- 1 tbsp dijon mustard
- 1 tbsp honey
- 1/4 cup thinly sliced shallots
- Juice of 1 lemon
- Whisk the marinade ingredients in a bowl.
- Marinade the fillets for up to 30 minutes, then remove and reserve left over marinade.
- Line a baking sheet with foil and place a wire rack over top. Spray the rack with nonstick spray.
- Preheat the broiler in your oven. (Or preheat your grill, etc if you prefer to use something else.)
- Put into oven and bake for 15-20 minutes until the fish flakes easily with a fork.
- Remove from oven, add remaining marinade and sprinkle more shallots.
- 1 medium cauliflower
- 1 medium onion, roughly chopped
- 2 cups vegetable stock
- 1/2 cup almond milk
- 3 tbsp walnuts, crushed
- 1 tsp Himalayan salt and pepper to taste
- 1 tsp paprika
- Trim the cauliflower of outer leaves and break into small florets. Place the cauliflower, onion and stock in a large saucepan.
- Bring to the boil, cover and simmer for about 15 minutes, or until soft.
- Add milk and 2 tbsp. walnuts.
- Puree using a food processor or hand blender until smooth. Add extra water if it is too thick for your liking.
- Season to taste with salt, pepper and paprika, then bring to the boil.
- Plate and then top with snapper filet.
Simply steam in a pot of water and drain, then drizzle with olive oil, rock salt and lemon juice. Garnish with slivered almonds.
Fresh Green Salad
Combine lettuce + sliced tomato + sliced cucumber + avocado + sliced fennel. For the dressing, whisk 1/3 cup balsamic or apple cider vinegar + 1 tbsp Dijon mustard + 1 tbsp olive oil.
Mix 1 cup of sliced berries (I love blueberries + strawberries) with 2-3 tbsp Greek yoghurt or coyo + 1 tsp cinnamon + 1 tsp stevia. Place in the freezer for 20 minutes, then enjoy with a cuppa of rooibos chai.
A perfect menu to prove that healthy eating is delicious AND simple. Enjoy!