It is #InternationalEatWhatYouWantDay (11 May) & I am all about food balance.
Here are two recipes – one ‘healthy’ and one for indulgence, both equally delicious!
This blog includes both a Roasted Chickpea Salad & Buttermilk Plum Cake recipe.
- Supa Mama® kitchen foil
- 300g mixed lettuce, baby spinach or kale
- 1 can chickpeas, drained and rinsed
- 1 ½ Tbsp avocado oil
- Pinch of salt
- 3 Tbsp masala spice blend
- 1 medium avocado, sliced
- 5-6 small rosa tomatoes, sliced
- 3-4 medium garlic cloves
- 2 Tbsp olive oil
- ¼ cup lemon juice
- 2 Tbsp maple syrup
- Pinch of salt
- Hot water, as needed for thinning
- Preheat your oven to 180°
- Line a baking tray with Supa Mama® kitchen foil.
- Place the drained chickpeas to a bowl and toss with oil, salt, and masala blend. Peel apart garlic cloves but leave the skin on.
- Add garlic cloves and seasoned chickpeas to your lined baking sheet. Drizzle garlic with a bit of olive oil and bake for 15-20 or until garlic is fragrant and slightly browned. Carefully remove garlic and set aside, then continue baking chickpeas for 10-15 minutes more or until slightly crispy and golden brown. Remove from oven and set aside. *Note: your chickpeas will get more crispy as they cool!
- Peel away your garlic skins or squeeze the garlic out of the skins into a bowl. Add all the remaining dressing ingredients and whisk vigorously to combine, smashing the garlic. Taste and adjust seasonings as desired. Adjust maple syrup amount for sweetness. Set aside.
- Add lettuce, spinach or kale to a large mixing bowl. Then add as much dressing as desired (some may be leftover) and mix with a spoon or salad tongs.
- Top with crispy chickpeas, tomatoes and avocado and serve. Best when fresh, though leftovers keep in the fridge for up to a few days, use Supa Mama® to seal in freshness.
If you don’t have a masala spice on hand you can make your own: 3 Tbsp cumin, 2 Tbsp garlic powder, 2 Tbsp paprika, 3 tsp ginger, 2 tsp coriander, 2 tsp cardamom. Multiply as needed.
- Supa Mama® baking paper
- 2 cups whole wheat flour
- 1Tbsp baking powder
- 3/4 cup + 3 Tbsp coconut sugar
- 1/2 tsp sea salt
- 2 large organic farm eggs
- 1 1/2 cups buttermilk
- 1/4 cup unsalted farm butter, melted and cooled
- Grated zest of 3 oranges (or lemons)
- 8 to 10 ripe plums, thinly sliced
- Preheat the oven to 180C and line a baking dish (about 23cm x 33cm) with baking paper.
- Whisk together the flour, baking powder, 3/4 cup of sugar, and salt in a large bowl. In a smaller bowl, whisk together the eggs and buttermilk. Once mixed, add the cooled butter and the zest.
- Fold the flour mixture into the buttermilk mixture, until just combined.
- Pour the batter into the prepared pan, and scatter the plums across the top, press them down gently and then sprinkle with the rest of the sugar.
- Bake for 20 to 25 minutes until the top is golden and a toothpick to the centre comes out clean. Serve warm with your choice of coconut yoghurt, ice-cream or cream.
SUPA Dairy Free Option, replace buttermilk with:
- Stir 1/4 cup almond milk into 3/4 cup coconut yoghurt.
- Combine 1 cup almond milk with 1 Tbsp white vinegar.