In midst of worry worldwide and the rapid increase of COVID-19 cases, it’s been a relief to see so many of you taking the action of self-isolating for the health of yourselves, neighbours and community around you.
During this time there has been a mass stock-up of non perishable goods which include beans, grains, nuts, seeds and pulses. It’s important to only take what you need from the supermarket, and leave the rest for others. I hope wherever you are in the world you have enough supplies to last the at-home period we have before us.
I’m doing a roundup of my favourite wholesome meals that use store cupboard ingredients as the star of the show. If you try them at home do let me know, and send your pictures through using the #naturallysassy tag on Instagram.
Without a doubt, this is one of my favourite comfort food recipes. Its rich, warming, and packed full of delicious spices. It’s also one of the easiest dishes to make in batch, so I tend to make this recipe and eat it for four different meals throughout the week. My favourite pairing is with some corn tortilla chips, sliced avocado, and cashew sour cream. I’ve also tried this mixture in a taco shell, or with some brown rice and guacamole! A fun, easy, delicious recipe to enjoy with friends.
One of my favourite things in this recipe is the use of fresh herbs. Fresh herbs are often overlooked for their health benefits, but did you know they are packed with antioxidants and phytonutrients to help your body stay healthy. I think one of the easiest ways to boost the nutrient content of your food is to add fresh herbs. And best part, you can grow them just about anywhere!
This nut roast is full of flavour from the mushrooms, peppers, carrot, vegetable stock and tomato puree, along with garlic and lots of mixed herbs. It’s actually really easy to make, and equally delicious when enjoyed piping hot from the oven o cold the next day!
If you’re vegan or perhaps just don’t/can’t eat dairy and thought you couldn’t tuck into a creamy and comforting bowl of pasta…think again! This is my take on the classes alfredo and it’s become a staple in my house it’s that good!
Three of my favourite anti-inflammatory ingredients are turmeric, lemon, and ginger, which work wonderfully together particularly in a hearty dish like this. It’s actually incredibly easy to put together and a really fantastic addition to a curry night or even alongside some summer salads. The spices and warmth are what sell it, so don’t skimp on the quality of your spices it truly makes all the difference.
Forget boring meal prep, these vegetarian burritos are just the recipe to whip up for a week’s worth of delicious lunches. The hearty vegetable filling with brown rice, salsa and hot sauce is a great source of protein and fibre that is downright addictive. Consider using different salsas to for each burrito you make to change up the flavours!
I’m sure you’re familiar with the classic tomato chilli con carne, but if you’ve never tried a white bean version then you’re int for a treat. Whilst I love a tomato chilli (veggie of course) I sometime like to mix it up and make this one with chickpeas, potatoes and lots of salsa verde. Top with lots of fresh herbs and serve alongside some crunchy tortillas and some rice too, if you’re hungry!