Afternoon all, and happy Earth Day! To mark the occasion we present to you some recipes which are fresh, delicious and easy on the waistline and the planet. To start, citrus scallops, followed by stuffed peppers reinvented with quinoa and feta; finally, some incredible sweet potato brownies which you absolutely have to try. Enjoy, and if you know anyone who will like them please share!
Lemon and lime add a boost of vitamin C to this super healthy seafood starter. Serve alongside whole-wheat couscous, quinoa or cauliflower rice.
0.23 tsp. salt
0.23 tsp. Freshly ground black pepper
1.25 lb. sea scallops
3 tsp. olive oil
1 tbsp. finely chopped shallot
1 tsp. Dijon mustard
1 bag baby greens
0.25 c. fresh parsley leaves
From lemon, grate 1/4 teaspoon peel and squeeze 2 tablespoons juice. From lime, grate 1/4 teaspoon peel and squeeze 1 tablespoon juice. Set juices aside. In small bowl, combine peels, salt, and pepper.
Place scallops on paper-towel-lined plate; pat dry. Sprinkle with citrus-peel mixture.
In 12-inch nonstick skillet, heat 2 teaspoons oil on medium 1 minute. Add scallops; cook 6 to 8 minutes or until opaque throughout, turning once. Remove from pan; cover.
To skillet, add 1 teaspoon oil and shallot; cook 3 minutes or until tender. Stir in Dijon mustard and citrus juices, scraping up browned bits; cook 1 minute. Toss sauce with greens; place on plates. Top with scallops and chopped parsley, and serve with whole wheat couscous, quinoa or cauliflower rice.
Hemsley & Hemsley’s Quinoa Stuffed Peppers with Feta
Here we give the Seventies dinner party classic, the stuffed pepper, a makeover. For a more elegant dish we’ve sliced Romano peppers lengthways and instead of rice or couscous we’ve stuffed them with quinoa – protein-rich seeds – for more nutritional oomph.
- Preheat oven to 200C.
- Lay the peppers flat-side-down and slice in half lengthways – this makes a less wobbly base and makes them easier to fill.
- Roast cut-side-up on a baking tray for 12 minutes.
- Place the soaked and drained quinoa in a pan, cover with the broth or water and bring up to the boil. Simmer on a low heat for 12 minutes until the quinoa is tender.
- Meanwhile, prepare the remainder of the ingredients. Combine them with the cooked quinoa and taste for seasoning – remember the feta will be salty.
- Preheat the grill.
- Stuff the pepper with the quinoa mix, top with crumbled feta and grill for 3-5 minutes until golden and bubbling. For a dairy-free version, substitute feta with pumpkin and/or sunflower seeds.
To finish, some brownies which are spectacularly good for you. They’re basically medicine.
Sweet potato brownies
Makes 10 brownies.
- 1.2 medium to large sweet potatoes (600g)
- 2/3 cup of ground almonds (80g)
- 1/2 a cup of buckwheat or brown rice flour (100g)
- 14 medjool dates
- 4 tablespoons of raw cacao
- 3 tablespoons of pure maple syrup
- a pinch of salt
Start by pre-heating the oven to 180ºC, then peel the sweet potatoes. Cut them into chunks and place into a steamer for about twenty minutes, until they become really soft.
Once they are perfectly soft and beginning to fall apart remove them and add them to a food processor with the pitted dates – this will form one of the sweetest, creamiest, most delicious mixes ever!
Put the remaining ingredients into a bowl, before mixing in the sweet potato date combination. Stir well.
Place into a lined baking dish and cook for about twenty minutes, until you can pierce the brownie cake with a fork bringing it out dry. Remove the tray and allow it to cool for about ten minutes – this is really important as it needs this time to stick together! Remove the brownies from the tray, leaving it another few minutes before cutting them into squares – then dig in and enjoy!