Savoury Recipes for Wellness
I have said so many times that the key to wellness is in the planning. Planning out meals is essential for it to feel easy. Otherwise it can seem too hard and too easy to pick up the phone and order fast foods. But if you begin with the pantry and get some good basics in there you can not go wrong. The ingredients here all simply ask for a good batch of fresh fruit and vege in the fridge to select from. having beans and legumes in tins in the cupboard will truly save you a bunch of time so I always have chick peas, lentils and cannellini beans stocked up as quick meals to create from. It won’t take long and you will be used to the flavours and ways that you can create and you will be cooking up fast healthy wellness plans like a pro!
You can go past easy wraps for any great meal or snack. They are perfect for lunch boxes or taking to work. AND they are so easy to change their flavours by simply changing the ingredients.
Rather than being specific with a recipe, I want to offer alternatives to each step. Because we want ease right - nothing hard - simple and tasty.
(Suitable for all food lovers)
THE WRAP ITSELF
So the outer wrap shell can be really varied and this alone makes it easy to change up.
Rice paper rolls (like the picture) is so light and easy
Seaweed rolls - like you get with your Nori rolls.
‘Bread’ wraps - this can be anywhere from GF to wheat based and there are just so many on the market you can pick and choose a favourite.
THE INNER GOODNESS
For meat lovers there’s no stopping what can be done. From chicken to beef to seafood to pork you have so many ways you can add your favourite things to a wrap.
The salad is my favourite part and I love to get creative with this.
Lettuce (all varieties), spinach, crispy noodles, celery, carrot, beetroot, avocado, spring onion, capsicum, cucumber, EVERYTHING
BUT MY SECRET INGREDIENT
Is always the herbs. You just can’t go wrong with adding fresh herbs into a wrap, they completely pick up the medicinal power of the meal whilst adding a huge punch of flavour. Don’t be shy with them. Whatever is out in the shops and fresh is perfect!
DON’T FORGET THE SAUCE
A little dipping sauce is so good with these wraps. From sweet chilly sauce to soy to pesto it’s a great way to finish off your creation!
Just about anything can be made into a pesto. And being a HUGE herb fan for the great medicinal properties this is one amazing way to get a daily dose.
Pesto is brilliant for so many things. For a snack with crackers as a sauce for the wraps or as a base for your bruschetta. It’s a staple in the fridge for wellness!
I am forever changing what goes in, but I will confess to a favourite Basil one that gets made weekly in summer. With Basil a summer herb I switch to chickweed at times and have been known to make a wonderful roasted beetroot as well.
(GF. DF. Vegan)
Preparation: 10 mins as long as you have a good blender.
Refrigeration: If you keep it in a glass jar after making it in the fridge it will easily last a week if it hasn’t been eaten before hand.
2 good handfuls of basil. Remove the strong stems and work with the leaves
1 small handful of kale leaves
1 cup of pepitas
2 tablespoons of sesame oil
1 garlic clove
salt and pepper
Jun or water as you need
Method: This really is a throw it all in the blender and get pulsing! I use Jun to add liquid gently as needed but you can use water if you haven’t got the good stuff in the fridge! It takes patience to pulse and stir and work it in - don’t rush it and be tempted to add too much liquid or you will end up with a runny pesto at the end.
The Lentil Patties
My lentil patties are quite famous and I am being very generous giving this recipe out as it is well sort after!
I have fooled many a man into thinking they were eating a beef burger with these patties and even my children when young would ask me where I got the mince from.
This is a brilliant recipe to make a batch and have on hand in the fridge for anything from burgers to simply topped with some kimchi and artichoke like above.
(GF. DF. Vegan)
Preparation: 15 mins
Cooking: 10 mins
2 tins of organic lentils ( you can soak them if you have time rather than use the tins but do the soaking well or it will impact the result)
1 small tub Tomato paste
2 tablespoons peanut butter (substitute with nut butter if allergy)
1 shake of Herb Mix
salt and pepper
1 cup of almond meal
Method: Really drain the lentils through a colander well so they have no liquid left in them. Add all of the rest of the ingredients and combine well, then into fridge for 10 minutes to harden up. Roll into patties and gently pan fry so they are crispy.