Warm Beetroot Noodle Salad with Tomatoes, Olives and Feta

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This dish could be eaten raw or cooked but I decided to try it cooked as I wanted the noodles to be a bit more tender.  So I am passing this off as a warm salad!  I made the beetroot noodles with my spiralizer but you could try this with grated beetroot too. Omit the Feta cheese to keep the dish Vegan.

Yummy, tell me more Diva…

Beetroot “Hummus”

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Hummus is an arabic word for chickpeas which gives the dish its name.  However I was looking for an alternative to chickpeas and have been playing with vegetables to replace them.  So, perhaps this really should be called a beetroot and tahini dip!   I loved the bright colour of the dish and the cooked beetroot gives a nice thick consistency, which you want with a hummus dish.   I’ve been using low carb tortilla wraps as a flat bread to dip into this along with raw veggies – just delicious!

Yummy, tell me more Diva…

Broccoli Stem & Carrot Slaw

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I’ve used the broccoli stems in place of cabbage in this simple coleslaw recipe.  Now that I have found out that these can be used instead of throwing them away, there’s no stopping me and my poor spiralizer has been crying out for a rest.  Instead of grating the onion, you could add chopped chives or spring onions.   Add other ingredients and make it your own.

Yummy, tell me more Diva…

Spicy Peanut Cauliflower Bites

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I see a lot of cauliflower “wings” recipes which slightly disturb me as a vegetarian and a love for cauliflower.  I guess this is because the sauce used is similar to chicken wing dishes? I would rather call them cauliflower bites then wings. I have used this sauce on chicken too (breast strips, not wings) for the Chief Taster which he enjoyed.  You could take this sauce and cook it on any part of the chicken or a vegetable you wanted.  Call it a wing if you wish! *shudders*.  I loved these and would label them as a snack or starter since there is a tendency to scoff the whole plate in one go (might be just us though..)!

Feel free to play around with the spices..some hotter chilli powder would be good, as a dash of garlic powder would be.

Yummy, tell me more Diva…

Broccoli Coleslaw

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I never had thought of using the broccoli stem in recipes and used to chuck it away after trimming my broccoli.  Then I read about using it in salads, often in place of raw cabbage, so gave it a whirl.  Well, what a revelation to me this was.  I loved the flavour and it is similar to cabbage and not as “broccoli” as I thought it would be.  It has a nice crunch too.  So, what better dish to play around with it then the humble coleslaw.  I used a blue cheese dressing for this but you could use your usual coleslaw dressing instead.  I shall never throw away the stems again!

Yummy, tell me more Diva…

Carrot, Peanut, Ginger & Lime Salad

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Inspired by a recent Buzzfeed article on salads made with a spiralizer, I reached into my cupboards, wiped the dust of mine and gave this recipe a go.  It blew me away and I am now back to spiralizing everything I can get my hands on!  This is one of the best salads I’ve eaten for a while and I could eat this all day long.  I may start to look orange at this rate as I’ve been munching this at least 3 times a week since making it.

Yummy, tell me more Diva…

Palm Hearts, Tomato and Artichoke Salad

This is a colourful and tasty salad that is just wonderfully simple to make.  Although I used basil, other herbs would be just as tasty.  It would make a great side salad with fish or a frittata or you can just scoff a bowl of it by itself!   It’s best eaten after about 30 minutes of making to let the flavours develop.

Yummy, tell me more Diva…