Health conscious Archives

Egg recipes

Baked eggs on polenta

30 minutes

Aliums

Roast black garlic with poached carrots and honey radishes

40 minutes

Corn recipes

Mexican corn-and-sausage salad

30 minutes

Beef recipes

Perfect beef lasagne

1 1/2 hours

Italian recipes

The ultimate ragù

6-8 hours

Brunch recipes

Chorizo shakshuka

30 minutes

Pork recipes

Spicy chargrilled pork and juicy nectarine salsa

20 minutes

Butternut recipes

Root veggie fries

30 minutes

Root veggie fries

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 30 minutes

Ingredients

½ butternut, peeled
1 large sweet potato, unpeeled
5 large carrots, peeled
2 T olive oil
1 T Woolworths Moroccan spice
1 T sea salt
2 t fresh herbs such as chives and parsley, finely chopped
1 T Woolworths basil pesto
½ cup plain yoghurt

Method

Preheat the oven to 200°C. Slice the butternut, sweet potato and carrots into matchsticks, then toss with the olive oil and Moroccan spice.

Place on a baking tray – you may need two trays. Bake for 25–30 minutes, tossing gently every 10 minutes until evenly crisp and slightly charred.

Mix the salt and herbs and scatter over before serving. Stir the pesto into the yoghurt and serve on the side.

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Baked eggs on polenta

Roast black garlic with poached carrots and honey radishes

Mexican corn-and-sausage salad

Perfect beef lasagne

The ultimate ragù

Chorizo shakshuka

Spicy chargrilled pork and juicy nectarine salsa

Root veggie fries

Root veggie fries

Ingredients

Method