Broccoli pesto

Not your typical pesto as you can eat lots and lots of it on its own and you will be healthier for that, however it is also great as a side.

Blend the following in a blender/food processor:

• 1 broccoli head (circa 550g) cut in small florets, cooked/steamed and drained.
• 50 g roasted pine nuts
• 7 tbs olive oil
• juice from lemon and some of its zest
• 1 tsp sea salt
• 1 tbs linseed (optional)
• 1 or 2 garlic cloves, to taste

Serve lots with chicken or fish or serve as a healthy dip.

For the roasted vegetables cut 4 chicory sprouts lengthwise into quarters, sprinkle with olive oil, sea-salt and pepper and fresh thyme.  Half an aubergine, cut small squares in it without cutting the skin, drizzle with olive oil, sea-salt and pepper and oregano.  Roast all at 200oC for 40 mins or until done.

 

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3-minute walnut pesto

This pesto is so tasty but easy to make you will wonder why you ever bought a ready made version.

Mix in a blender to a nice pesto paste:

• 100g walnuts
• 1 tbs ground flaxseed (optional)
• 100 ml olive oil
• 1 tsp sea salt
• juice of half a lemon
• ground pepper to taste
• 1 clove garlic
• 60g rucola

Serve with your favourite pasta on a bed of rucola.  Here I have combined with wholemeal ravioli, alfalfa sprouts and sautéed mushrooms.

Quick and tasty broccoli muffins

Mix the following in a blender, pour into paper cupcake cups and bake at 200oC for 40 mins or until beautifully golden brown.  I thought this would make a great healthy and fun variation on the broccoli patties by baking rather than frying them.

• 2 boiled (or shh… microwaved) potatoes
• 300g steamed broccoli
• 100 g grated cheese of your choice
• 2 cloves chopped garlic
• 1.5 tsp sea salt
• fresh ground pepper to taste
• 2 beaten eggs
• 6 tbs ground flaxseed – for a great healthy twist

Serve with fresh green salad and a side mix of half ketchup, half mayo – although I found the muffins tasty enough not to require the latter.

Probably the easiest but tastiest salad dressing you could make

Put in a blender, or just cut into small pieces and mix thoroughly, the following:

8 tsp extra virgin olive oil

1.5 tsp sea salt

1 bunch fresh mint

1 bunch fresh coriander (you can also use parsley if coriander is not your thing)

some flaxseed (optional)

3 or 4 spring onions

juice of one lemon

You can spread the above on a normal green salad, or delicious on a bed of grilled aubergines or courgettes.