Parsnips, purple carrots & white baby carrots. They're so cute. I've been roasting all these vegetables a lot recently. The purple carrots are intense!
Red quinoa salad with mint, basil, pine nuts, pepitas and dried cranberries with kale chips and roast vegetables. I roasted sweet potato, parsnips and baby white carrots. The carrots are my favourite and roasted whole they're super sweet, soft and wholesome.
Slight variation from the above salad. I added hazelnuts this time too.
Wholemeal wrap with chickpeas, mashed sweet potato with spices, sauteed spinach and haloumi. It was wrapped, toasted, cut in half and enjoyed. It was inspired by a toasted sandwich I had at a Sonoma Bakery cafe recently, which included a delicious spiced pumpkin mash.
Raw cauliflower salad. The recipe is from the cooking class I did at Alfalfa House (& I attended another recently, more to come!), and I've been making this salad non stop. All you need:
1/2 or 1 cauliflower, shredded finely
drizzle or three of olive oil
pinch of sea salt
lots of fresh herbs
I chopped the cauliflower very finely. I made this last night and took leftovers to uni today with millet, red quinoa and corn. I suggest making the salad with a whole cauliflower, and storing it in your fridge for quick salad fun times!
What have you been making for lunch, lately? Are you a roasted or raw vegetable lady (or gent) ?
p.s. I wrote this post about ways to boost your vegetable intake over a year ago now! You may like to read it :) Or alternatively, not.
p.p.s I just pre-ordered Sarah Wilsons I Quit Sugar Cookbook! Although, I've realised, I will never quit sugar (sometimes there is nothing nicer than a pastry or slice of cake), I'm happy to be inspired to cook more sugar free recipes.