Bloem - April 24

Simply
delicious
Ella Mills is on a mission to make living a healthy lifestyle easier. In
Healthy Made Simple, she shows you how you can have a nutritious,
delicious plant-based recipe ready in 30 minutes or less.
Healthy Made Simple is filled with
vibrant, flavour-packed, plant-based
recipes using no more than 10
easy-to-find ingredients ... all easy to
make and crammed with goodness.
Think prep-ahead porridge three
ways, and energising smoothies,
on-the-go lunches, salads and
sandwiches, sensational bowls
and soups - the pea, broccoli and
walnut soup with herby croutons
will be made on repeat this year, as
will the garlicky barley and green
bean salad with herby almonds.
Curries, traybakes, muffins and
sweet treats. Yellow Kite, Hodder &
Stoughton, R620 from Exclusive Books
MY GO-TO GREEN PASTA
This is the kind of meal I cook both
for myself and my kids on repeat. The
whole family loves it, it’s especially
quick to make and it’s still loaded
with veg. Using edamame, peas and
cashews really ups the plant protein
too, so you’ve got almost 20g per
serving. I’ve popped it in the lunch
chapter, as it’s a great hot, filling
option when you’re at home, but it
works brilliantly as a midweek supper
too. Serves 2. Time 15 minutes
You’ll need: 2 servings of pasta
(about 75g per person), I use whole
wheat; 100g frozen peas; 100g
frozen edamame; large handful of
baby spinach (about 50g), roughly
chopped; sea salt and black pepper
For the herby green sauce: 50g
cashews; 75ml oat milk; 1 Tbsp olive
oil ½ tsp Dijon or wholegrain mustard;
grated zest and juice of 1 lemon; ½
bunch of coriander (about 10–15g),
finely chopped, plus extra to serve;
½ bunch of dill, basil or parsley
(about 10–15g), finely chopped, plus
extra to serve; small handful (about
25g) of baby spinach; sea salt and
black pepper
To make: Cook the pasta in boiling
water with a pinch of salt, according
to the instructions on the pack.
Add the frozen peas, edamame and
spinach for the last minute or two, so
that the veg is tender and the spinach
has wilted. Drain and leave to cool for
a minute or two, then put everything
back into the pan.
While the pasta cooks, make the
sauce. Simply put all the ingredients
into a high-speed blender with
a generous sprinkling of salt and
pepper and blitz until you have a
smooth sauce. Add an extra splash
of milk or olive oil if needed to get it
to a consistency you like and check
the seasoning.
Pour the sauce over the pan of pasta
and mix until it’s coated. This can be
served warm or cold, depending on
the time of year and your preference.
Season to taste and serve with an
extra drizzle of olive oil and the
extra herbs.
To make it nut-free, simply swap the
cashews for sunflower seeds - it’s just
as delicious.
22 Get It Bloemfontein April 2024 getitmagazine.co.za/bloemfontein