*STORE-BOUGHT OR SEE RECIPE INELSA'S WHOLESOME LIFE. PHOTOGRAPHY: ELLIE BULLEN. COVER PHOTO: ARMELLE HABIB
Get more
recipes like
these in Elsa’s
Wholesome Life
by Ellie Bullen,
published by
Plum, RRP $39.99Serves 4
“Only one in three
Australians eat the
recommended five serves
of vegies per day, but
this fun recipe is a
great way to sneak more
serves in. It’s got the
perfect balance of
nutrients, looks amazing
and tastes delicious.”X¾ cup brown rice
X1 purple sweet potato, cubed
X400g pumpkin, seeded and
cut into thick slices
X2 tsp extra-virgin olive oil
X1 tsp cumin seeds
XPinch of salt to taste
X1 bunch of asparagus (about
180g), woody ends snapped
X4-5 zucchini flowers, halved
lengthways (optional)
X½ cup cherry tomatoes, halved
X1 small cucumber, sliced
X½ cup alfalfa sprouts
X2 cups baby spinach leaves (100g)
X1 avocado, sliced
X½ cup beetroot sauerkraut*
X½ cup (about 75g) blueberries
XEdible flowers (optional)
X1 tbs sesame seeds
X½ cup hummus*
XJuice of 1 lemon- Preheat the oven to 180°C fan-
forced (200°C conventional). - Cook the rice according to the packet
instructions, or use a rice cooker. - Meanwhile, place sweet potato and
pumpkin on a lined baking tray. Brush
with oil and sprinkle over cumin seeds and
salt. Bake for 30 mins, or until golden and
cooked through. In the last 10 mins, add
asparagus and zucchini flowers (if using). - Roughly mash the sweet potato, divide
into four portions and place each portion
to one side of four wide, shallow serving
bowls. Arrange the roast pumpkin,
asparagus, rice and remaining vegetables
and fruit in separate little piles around the
bowl. Garnish with zucchini flowers and
edible flowers (if using). Finish with a
sprinkle of sesame seeds, a dollop of
hummus and squeeze of lemon juice. WH
UPPING YOUR VEGX1kg kent pumpkin, seeded and
cut into 3cm wedges
X200g buckwheat soba noodles
X160g edamame, frozen
X160g snow peas, halved
X1 spring onion, sliced
X2 cups leafy greens, about 100g
(rocket, cos, baby spinach leaves)
X1 cucumber, spiralised
into wide ribbons
XEdible flowers, to serve (optional)PUMPKIN MARINADE
X3 tsp sesame oil
X1 tbs maple syrup
X2 tsp sesame seeds
X1 tbs tamariGINGER-LIME DRESSING
X1 tbs miso paste
X1 tbs tamari
X1 tbs apple cider vinegar
XJuice of 1 lime
X1 tbs grated ginger
X2 tsp maple syrup (optional)
XChilli flakes (optional)- Preheat the oven to 180°C fan-forced
(200°C conventional). Line a large
baking tray with baking paper. - Place pumpkin marinade ingredients
in a jar. Secure the lid and shake well. - Arrange the pumpkin pieces over
the base of the prepared tray and pour
Serves 4
“Soba noodles are made from buckwheat flour, which
is gluten-free – but always read the ingredients list
as some contain a mix of buckwheat and wheat flour.
Edamame are immature soy beans and are a great
s o u rc e o f p ro te i n. F i n d t h e m i n t h e f roze n s e c t i o n o f
Asian supermarkets and most regular supermarkets.”over the marinade. Bake for 45 mins, or
until the pumpkin is soft and golden.- Meanwhile, place all of the dressing
ingredients in another jar. Secure the
lid, shake well and then set aside. - Cook the soba noodles in a saucepan
of boiling water as per the packet
instructions (approximately 5 mins).
Drain completely and set aside. - Place the edamame in a bowl and
cover with boiling water. Allow them
to sit for 30 secs to thaw. Drain, then
squeeze the beans from the pods. - To serve the salad warm, place the
pumpkin, soba noodles, edamame,
snow peas, spring onion, leafy greens
and cucumber in a large serving bowl.
Drizzle over the dressing and toss lightly
to combine. Serve immediately. - To serve cold, refrigerate the pumpkin,
noodles and edamame before tossing
with the remaining ingredients. Dress
the salad right before serving and
sprinkle with edible flowers, if desired.
A HIT OF GREENPERFECT FORIDEAL FOR132 womenshealth.com.au SEPTEMBER 2017
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