Grilled Zucchini & Goat Cheese Rollatini with Raisins & Pistachios
After purchasing a bunch of organic zucchini at the market this morning and some fresh low-fat goat’s cheese from my friend’s farm, I had all of the right equipment to make one of my favourite snacks from Clean Eating Magazine! Super easy, healthy and delicious, these little snacks are a great accompaniment to a grilled protein of your choice.
- 1/2 cup unsweetened raisins
- 6 medium to large zucchini, sliced 1/4 inch thick lengthwise (2 lb)
- Olive oil cooking spray
- 8 oz goat cheese, softened (I used low-fat goat’s cheese)
- 1/2 cup shelled, toasted, unsalted pistachios, roughly chopped
- 1 tbsp fresh lemon juice
- 2 tsp lemon zest
- 1 tbsp finely chopped fresh mint
- Fresh ground black pepper, to taste
- In a small bowl, add raisins and cover with warm water. Set aside.
- Preheat grill to medium. Working in batches, lightly mist both sides of zucchini slices with cooking spray. Grill for about 3 minutes per side, until softened and lightly charred. Remove and let cool.
- Drain raisins and roughly chop. Add raisins to a medium bowl with goat cheese, pistachios, lemon juice and zest and mint. Stir and season with pepper.
- Place 1 slice zucchini on a work surface. Spread 1 tsp goat cheese mixture onto zucchini, then roll up securely. Transfer to a serving platter, standing up or seam side down (they will stay closed on their own). Repeat with remaining zucchini and goat cheese mixture. Serve chilled or at room temperature. Do not chill for more than a couple of hours.
Earth Bowl Recipe
Happy Earth Day my lovely fitblrs! What are you doing today to celebrate the Earth?
I am planning to eat all locally grown foods and although I try to be aware of this throughout the year, I have discovered today, how dependent I can be on imported foods in my daily diet.
I would like to share a beautiful recipe for Earth Bowls which I have adapted from Whole Living in honour of Earth Day.
1 Cup Teff or Quinoa
2 Cups Water
1 head spring cabbage (Duncan, Spring Hero, Oxheart)
1 bunch radishes (about 15), washed and sliced very thinly
1 bunch pea shoots (30g/1oz), rinsed
1 Cup Blueberries
12 Hazelnuts (raw or toasted)
2 Tbsp. freshly squeezed lemon juice
1 Tbsp Freshly squeezed orange juice
2 Tbsp. olive oil
½ tsp. honey (or agave)
1 clove garlic, minced (optional)
a couple pinches sea salt
1. Pour the teff or qunioa into a saucepan and cover with water. Swirl water and rub the grains together vigorously to wash them. Drain and repeat until the water is clear. Add 2 cups water and a couple pinches sea salt. Bring to a boil, cover, and simmer until the water is completely absorbed. Remove from heat and transfer to a bowl to halt the cooking process and cool.
2. Meanwhile, combine ingredients for the dressing. Set aside.
3. Add the dressing to the slightly cooled teff or quinoa, folding to incorporate. Fold in the radishes and about half of the pea shoots.
4. Remove cabbage leaves for serving. Mound about ½ cup teff or quinoa salad in the center of each cabbage leaf, garnish with remaining pea shoots and blueberries, and serve. You can also roll the cabbage leaves and seal them with a toothpick for easy transport (a great picnic food).
Zain’s Sweet and Spicy Quinoa Pomegranate Salad
This is one of my all time favourite side dishes. I created this salad last fall when juicy pomegranates were overflowing from the market shelves. Today, my local market had a whole shipment of fresh pomegranates and were selling the pre-shelled fruit as well. I couldn’t resist!
1/2 Cup Cooked Quinoa
3/4 Cup Water
1/8 Cup Low Sodium Vegetable Broth
1/2 Pomegranate Fruit (Seeds Removed from Husks)
1/8 Green Chilli (Optional)
1oz Low Fat Goat’s Cheese
3-4 Thin Slices of Red Onion
1/4 cup Grated Zucchini
1/2 Tbsp Honey (Optional)
Few Sprigs Parsley
Few Sprigs Fresh Dill
Salt and Pepper to Taste
1. Soak quinoa for 20 minutes (or over night) until soft, then drain
2. Bring water and low sodium vegetable broth to a boil and add soaked quinoa, cover and simmer until cooked (quinoa will begin to sprout)
3. In a pan, sautee red onion, zucchini and green chilli (with honey to caramelize)
4. Meanwhile, shell pomegranate, chop walnuts and herbs
5. Remove cooked quinoa from heat and allow to cool for 20 minutes
6. Add pomegranate, walnuts, herbs and goat’s cheese, season with salt and pepper