Roasted Autumn Veg, Quinoa, Humus & Honey Lemon Dressing

Its that time of year. The leaves are going burnt ocre and red and the woolly jumpers are coming out of hiding. We’re all loving focusing on our #environment pillar, going on windy walks and secretly wishing that soon we might see a little snow.

It’s at times like these we feel connected to the seasons and our bodies crave new types of food. Interestingly we had a Strength Temple Board meeting today and amongst celebrating the growth of our amazing community we decided to lunch on some seasonal root vegetables with an inspired dressing using local raw honey.

We posted a story about this to our Instagram profile and immediately had many requests for the full recipe, so here it is... 

Ingredients:

These quantities will make enough to feed 4 people with a healthy appetite :-)

For the roasted Vegetables

1 Butternut Squash
1 Sweet Potato
3 Red Onions
Brussels Sprouts
7 Cloves Garlic (leave skin on) 

Home Made Hummus

1 tin Chickpeas (or you can soak dried peas overnight)
Lemon Juice
Garlic
Malden Salt
Good Olive Oil

For the Dressing

Fresh Lemon Juice
Good Olive Oil
Chilli Oil
Malden Salt
Wholegrain Mustard
Freshly Ground Black Pepper
Local Raw Runny Honey

Additional

Quinoa

Method:

Chop your veg into bite sized pieces and leave the garlic cloves with their skins on (after they've been roasted you can squeeze unctuous sticky garlic paste out of them.) Throw them into an oven proof dish and drizzle with olive oil and chilli oil. Add a dusting of salt and pepper and cover with silver foil then pop them into the oven preheated to 180 degrees C/  350 degrees F for 30 minutes.

Whilst that’s cooking blend all your humus ingredients together and set aside in the fridge until you’re ready to serve.

Next add 2 tablespoons of good olive oil to an old clean jar along with 1 tablespoon of lemon juice, 1 teaspoon of whole grain mustard, 2 teaspoons of honey, salt and pepper. Shake together vigorously to emulsify and set aside.

After the vegetables have had 30 minutes under the foil remove from the oven, take off the foil and mix them together. Then place them back in the oven for about 20 minutes or until they get a little colour. 

Whilst you are waiting, wash a portion of quinoa in cold water and rinse. Cover with fresh cold water and bring to the boil in a sauce pan until it sprouts and is done. Drain and set aside. 

When everything is ready, place some roasted veg in your favourite bowl, sprinkle some quinoa on top and add a large spoon of hummus in the middle. Then drizzle your dressing over the top and serve!

Let us know what you think. We love to get feedback.

Vegetable Roast Up!

Colourful roasted vibes right here!

It’s so easy, trust me on this one.  Get some vegetable love into your body with this super tasty Roasted Vegetable Dish.

Ingredients:

Kale, sweet potato wedges, parsnip chunks, capsicum strips, whole garlic cloves, coconut oil, rosemary, malden salt, freshly ground black pepper, lemon juice.

Method:

So simple you can do it blind folded (be careful of the sharp knives of course).  Pre-heat oven to 220 degrees C, chop up your roasted goodies, throw in an ovenproof bowl (exclude kale at this stage), add coconut oil, add your seasoning.   Massage the coconut oil into the veg so it’s all covered and then pop them into the oven.

After about 15 minutes take them out and give them a shake to move the brown bits around and baste in their own juices.

Kale goes in at the end with 5 mins to go; leave until it browns up and goes super crispy.  After 20-30mins ish they will be ready.

Serve with a squeeze of lemon juice for extra ZING!

#respectyourtemple

Vegetable Stew - clean power through colour

So it’s a gorgeous crisp morning in the UK.  Our Brothers and Sisters in the US have just enjoyed Thanks Giving and some may be recovering from a feast or two!  It’s with this in mind that I want to share this simple, but tasty recipe for a vitality promoting lunch that will leave your insides feeling clean and fresh.

Vegetable stews are a staple in The Strength Temple Kitchen.  You can keep them really simple and just add a load of your favourite veg to some stock and simmer, or you can take a little more time and get everything to the right texture by getting your chopping game up to scratch!

They key to our favourite stews is to make sure your veg is all cooked to perfection.  Harder veg should be chopped thinner so it cooks in the same amount of time as softer veg, which should be left larger.

You can see from the insert picture that we’ve chopped our carrots quite thinly where as we have left the cherry tomatoes whole and kept our peppers and courgette (zucchini) slightly larger.  We also don’t like to over cook our veg to maintain it’s awesome texture, taste and nutrient content.

So try this little vegetable medly and let us know your favourite combinations in the comments section below.  We love feedback!

Ingredients:

Makes approximately 4 servings

4 potatoes, cubed (you can leave these out of you are on a low carb day)

2 carrots,  1 courgette (zucchini), 1 red onion, 1 leake, handful cherry tomatoes, 1 yellow pepper, 1 red pepper, 4 garlic cloves,  pinch chill flakes (to your taste)

2 handfuls cavil nero or your favourite cabbage

2 litres of your favourite stock

Malden or Himalayan salt and freshly ground black pepper.  extra virgin olive oil (optional)

Method:

Place 2 litres of stock in a large saucepan and boil your potatoes until they are about 10 minutes away from being done.  If you don’t want pungent garlic, gently fry it in some coconut oil before adding to the pot, add your vegetable medly and simmer for 7 minutes.  Right at the end add your cabbage, simmer for a further 3 minutes and season to your taste with salt and pepper.

Service in large bowls, drizzle with a dash of Extra Virgin Olive Oil, slurp away and try not to get it down your chin :-)

#respectyourtemple