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2014, baking, celery, cooking, diy, domestic, easy, eat clean, green, healthy, homemade, houmous, humus, New Year, Nigella, recipe, resolution, simple, smoothie, soup, student, vegetables
OK so, anyone who knows me knows that I never cook…ever. So after a period of feeling guilty for never cooking myself a proper meal from scratch, I decided to make one of my New Years resolutions to cook more.
So far, so good.
I tend to eat healthily regardless of whether I cook or not, so it wasn’t a case of eating healthier, more about being more self sufficient and learning to enjoy cooking meals from scratch.
This week I made a seriously green smoothie, homemade houmous and celery soup! All of which were so easy to make it’s made me want to make more (good sign I guess).
Super Green Smoothie (165cals per glass)
1/2 frozen banana 100g spinach 1/2 juice from a lime 150ml apple juicePlace into a liquidizer and blend! Don’t be wary about the spinach, you barely taste it, plus it adds loads of iron to the smoothie. 🙂
Homemade houmous
200g chickpeas (drained, but keep the liquid) 1 tbsp tahini paste Juice from one lemon 1 tbsp olive oil 1 clove of garlic (chopped)Place all ingredients into a blender, and gradually add the left-over liquid from the chickpeas until you reach the consistency that you want. Et voila!
Homemade celery soup (serves 1, double amounts accordingly)
150g celery (chopped) 1/2 red onion (chopped) 2 small potatoes (diced) 1 clove of garlic 200ml vegetable stock (or chicken stock) 1 tbsp olive oil- Get a large saucepan and place the oil, celery, onion and garlic in the pan to sweat for 5 mins (if possible cover gently with a lid).
- Boil the kettle, and mix 1 stock cube with 200ml of water.
- Stir until completely dissolved.
- After 5 mins add stock to saucepan, and let mixture simmer for 10-12 minutes.
- Take the pan off the heat and place mixture into a blender.
- Blend until it is at the consistency you want (alternatively you can leave mixture as it is).
- Serve immediately or place into a container for freezing.
- Serve with crusty bread or some flat breads, whichever take your fancy!
- Season to taste.
Next stop – baking territory!