Get Nourished recipes: Two recipes to reuse festive leftovers
This week on Get Nourished, Luke Hines and Zoe Bingley-Pullin reveal how to enjoy a delicious yet healthy festive season with recipes to combat food waste.
As the festive season draws near, it can be easy to let your health take a backseat.
While Christmas parties and barbecues are joyous occasions to treat yourself to a good meal, this time of the year may also encourage the tendency to turn to fast food options and create food wastage, if you’re not careful.
Potatoes make for a hearty treat, but they can come with a myriad of health implications depending on the cooking method.
Luke’s sweet potato fries have a lower calorie count than typical deep-fried fries, and are also delicious and nutrient-dense.
Packed with vitamin A, fibre and potassium, sweet potatoes are also known to have a low glycemic index (GI) – which may be suitable for those living with diabetes.
Having leftovers doesn’t mean they have to go to waste.
Turn last night’s leftover vegetables to tomorrow’s lunch with Zoe’s easy ras el hanout brown rice and quinoa salad – perfect if you’re looking to save time and money.
Try these healthy alternatives for a festive treat by Luke Hines and Zoe Bingley-Pullin, as seen on Get Nourished on The House of Wellness TV show.
Luke Hines’ Perfect Sweet Potato Fries
Ingredients2 sweet potatoes (about 500 g), peeled, sliced into 7cm long x 5mm wide fries 3 tbsp extra virgin olive oil 60 g (1/2 cup) arrowroot or tapioca flour 1 tsp smoked paprika 1/2 tsp garlic powder 1/2 tsp onion powder Pinch of salt |
MethodStep 1. Preheat the oven to 200°C and line two baking trays with baking paper. Step 2. Slice your sweet potatoes into 7cm long by 5mm wide fries, making sure they are all roughly the same size for even cooking and crispiness. Step 3. Place the fries into a large bowl and drizzle over the olive oil, before tossing with your hands to coat well. Next, add the arrowroot or tapioca flour with paprika, garlic and onion powders. Add two teaspoons of salt and toss using your hands again, ensuring even coverage and distribution of flavour. Step 4. Carefully spread out the coated fries into a single layer on the prepared trays, making sure there is no overlap to help them get extra crispy. Roast for 25 to 30 minutes or until they are golden brown, crunch and crispy. The roasting times can vary depending on your oven and how thin the fries are cut, so be sure to keep an eye on them as they can turn very quickly – much like Melbourne’s weather. Step 5. Once cooked, transfer the fries over to a large tray or platter to serve. Season well with salt and pair with your favourite sauces or aioli. |
Zoe Bingley-Pullin’s Leftover Ras el Hanout Roast Vegetables Brown Rice & Quinoa Salad
Ingredients2 cups leftover roasted vegetables 1 tbsp extra virgin olive oil 1/4 tsp ras el hanout Sea salt and pepper, to taste For the salad 1 cup brown rice & quinoa, cooked 100g goat/feta cheese, crumbled 1/4 cup flaked almonds 1/2 bunch coriander, chopped finely 1/2 cup green olives, pitted and sliced 50g baby rocket leaves 1 punnet, cherry tomatoes, cut in half For the dressing 1 tbsp tahini paste 1 tsp honey 1 garlic clove, crushed finely 1 tbsp water 1/2 tbsp lemon juice |
MethodStep 1. Preheat the oven to 180°C. Step 2. In a bowl, toss your leftover roasted vegetables in extra virgin olive oil, ras el hanout, sea salt and pepper. Step 3. Meanwhile, place the brown rice and quinoa in a saucepan with water. Bring to a boil and cook until tender, and the water is absorbed. Step 4. For the salad, combine the cooked grains, goat cheese, almonds, coriander, green olives, rocket leaves and cherry tomatoes in a bowl. Step 5. To make the dressing, combine all the ingredients in a jar or food processor, and mix until a runny consistency is reached. Step 6. Spoon a serving of the salad onto each serving plate, and top with the leftover roasted vegetables. Finish with a drizzle of the dressing and a sprinkle of extra coriander. |
