A recipe inspired by Hemsley + Hemsley.
Be creative with the wonderful array of colourful seasonal veggies available at the moment!
Serves 2 as a light lunch or supper
60g quinoa (red or white, ideally soak 8 hours or overnight, then drain and rinse for maximum nutrition and digestion)
6 thin slices of Red Kuri or other seasonal squash
10-20 green beans (if available) or a bunch of curly kale, chopped
1 medium fennel, quartered
1 tbsp sesame seeds
1 tsp coconut oil
1 red onion, thinly sliced
A few sprigs of fresh mint and coriander
Umeboshi dressing ingredients
1 tbsp umeboshi puree
2 tbs water
4 tbs sesame oil
1/2 inch piece of ginger
1 tsp tamari
1 tsp raw honey/syrup
optional – a little fresh red chilli to your taste
- Preheat the oven to 200 degrees
- Drain and rinse the quinoa in water or stock. Cooke according to instructions, 10-15 mins.
- Quarter the fennel and slice the squash and run with coconut oil before roasting until tender.
- Toast the sesame seeds in a dry pan and set aside.
- Steam the beans or kale for a few minutes until tender.
- Prepare the dressing by blending them all together (or chopping very finely and whisking).
- Finely chop the red onion and herbs and mix with the toasted seeds.
- Arrange the quinoa on the plate, and pile the roast and steamed veggies on top.
- Sprinkle the onion, herbs and seeds around.
- Drizzle with the nutritious dressing and enjoy.
Umeboshi plums are used extensively in Asia and as part of a macrobiotic diet. It has been revered since ancient times, both as a food and potent health tonic.
Their powerful acidity has a paradoxical alkalinizing effect on the body, it is said to neutralise fatigue, stimulate the digestion, and promote the elimination of toxins. Find out more here…