 I first came across butter bean mash as an alternative bangers and mash combo. Mashed by hand it has a slightly chewy texture when compared to potato (which I quite like) but a quick whizz in a food processor creates a wonderfully smooth, creamy mash. The pairing here with spicy vegetables elevates it to a whole new level.
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 I’m a huge fan of aubergine - a quick skip through the blog archives will probably reveal a bias towards this versatile vegetable. Even so, braising aubergine was a new one to me. In this recipe you griddle the aubergine first which gives it heaps of flavour in it’s own right. Then you braise it in the sticky, tamari dressing which takes the flavours up a notch and also makes sure the aubergine is a beautifully soft, buttery texture. I ate a double portion of this as a light lunch but if you are after something more substantial you could serve up with brown rice and add in some tempeh (fermented soy) to up the protein whilst keeping it vegan friendly.
 I sometimes refer to this as a pesto, at other times a pâté or spread. This probably reflects the versatility of it. Perfect in a sandwich or on toast or oatcakes, it also serves well as a coating for pasta. I’ve been meaning to share it for a while but this seemed to be a good week as:
If none of the above are of interest to you then just know that my serving suggestion with pasta is delicious and well worth a try. So read on for two recipes in one.  I’m writing this just before logging off for the Christmas holidays because I know it is going to come in handy over the festive period. This soup is tasty, warming, nourishing and is perfect for those days when your body is crying out for something healthy but you are just not quite sure what.
 If you are a fan of cauliflower cheese then you are going to love this soup. With Christmas on the horizon this could be a great one to tuck away for afterwards when you are looking to use up all of those bits and pieces from your cheeseboard.
 This tomato and black bean soup is ridiculously easy to make. I first shared it on Instagram on my instastories. That morning I was wanting something warm for lunch so rustled up the soup whilst prepping breakfast and getting ready for work. I'm not suggesting you have to leave it until the last minute as I did, but I am telling you it is quick to do.
 Are you trying to eat healthily? Are you pushed for time on a morning? Do you end up buying lunch? This post is for you.
Finding some time to prepare your own lunch to take to work can save money and is often healthier than buying something whilst at work. Often we have good intentions when it comes to taking lunch but then end up pushed for time and just grabbing something quick whilst out and about. |
AuthorI'm Kim Adams, founder of SAVI Nutrition. A Registered Nutritional Therapist who is passionate about healthy, tasty food. Here I share with you my thoughts on food and health alongside a few of my favourite recipes. Archives
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