Healthy Life, Happy Life.
Healthy and mouth-watering. That's it.
Healthy Life, Happy Life.
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emigetsfit:

mashed avocado goat cheese sandwich with roasted cherry tomatoes
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mangoaway:

Lemongrass mango curry with toasted pumpkin seeds, Golubka
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fattributes:

Heirloom Tomato Basil Caprese Salad
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do-not-touch-my-food:

BLT Pasta Salad
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bhgfood:

Roasted Vegetable Pasta Salad with Walnut Pesto: Pasta Salad is perfect for a potluck or picnic! 
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vegan-yums:







Peanut soba spring rolls
vegan-yums:







Peanut soba spring rolls
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cha-kula:

BAKED POTATO and CURRY SPICE SALSA…On a bed of spring cabbage.
I went to the market this morning and came back with a load of beautiful, fresh ingredients to prepare for lunch. This was the result and this is how to do it:
Step 1: Wash a potato and slice it halfway, before seasoning it with Mrs. Shah’s hot curry spice and some coconut oil. Pop it in the oven grill at 200C for 45 minutes or until it’s soft and pillowy all the way through. To shorten the baking time, you can boil or microwave before hand. Time needed will vary depending on the variety of the potato.
Step 2: Line a bowl/plate with a large spring cabbage leaf and season with lemon (and tabasco if you want)
Step 3: Chop and dice some white onion, lightly fry for no more than 3 minutes with a little coconut/olive oil, pumpkin seeds(or any other seeds of your choice), some salt or paprika and a drop of agave (optional)
Step 4: Combine some chopped tomato with the onion and seeds to make a half raw salsa.
Step 5: Sprinkle some salsa on the spring cabbage and put the baked potato on top, then add the rest of the salsa.
If you want, sprinkle a little salt or black pepper on the potato.
ENJOY!
It’s so simple and delicious, wonder why I didn’t try this earlier!