STREET PARTY FOOD- Clean
STREET PARTY FOOD
It’s Harrys And Megans Big Day tomorrow and if you are having a party- or need to prep some food- but don’t want to feel bloated and want some clean, delicious recipes- I have some fantastic ideas for you!
Street Party Food
Baked Sweet Potato with Spicy Asian Coleslaw
4 large sweet potatoes
¼ of a medium white cabbage, shredded
¼ of a medium red cabbage, shredded
2 large carrots, grated
3oz / 85g / 1 cup bean sprouts
4 spring onions, sliced finely at an angle
For the coleslaw dressing:
¾ pint / 425mls natural yogurt ( or plant based)
1 tbsp wasabi paste
½ tsp grated ginger
2 tsps light soy sauce
2 tbsps water
1 Scrub the sweet potatoes, prick several times with a fork, and bake in the oven at 200°C / 390°F / gas mark 6 for about an hour, or until cooked.
2 To make the coleslaw, first thoroughly combine all the prepared vegetables in a bowl.
3 To make the dressing, mix all the ingredients together in a separate bowl.
4 Add the dressing to the salad and mix thoroughly.
5 Cut a cross into the potato and open up the cavity. Pile in the coleslaw and enjoy.
Easy Guacamole with Celery Sticks
1 large avocado
½ tsp dried cumin
½ tsp smoked paprika
½ tsp dried oregano
Pinch cayenne pepper
1 Halve the avocado, remove the stone and scoop out the flesh.
2 Mash the flesh with the seasonings and whisk with a fork until creamy.
3 Serve immediately with the celery stalks.
Grilled Veg Kebabs
6 cherry tomatoes
6 button mushrooms
½ green pepper, cut into chunks
½ tbsp olive oil
1 Thread the veg onto 2 metal skewers and brush with olive oil.
2 Grill until soft and serve immediately.
Beetroot Chips with Curried Yogurt
2 tbsps plain Greek yogurt or plant based one
¼ tsp curry powder
1 Preheat oven to 190°C / 375°F / gas mark 5.
2 Thinly slice beetroots. Divide between two baking sheets and spray or very lightly drizzle with olive oil. Add a pinch of salt and the rosemary.
3 Bake for 15-20 minutes or until crispy and slightly brown. Allow to cool.
4 Mix together the Greek yogurt and curry powder. Serve with beetroot chips.
Butter Bean, Tomato and Basil Spread
15oz / 400g can butter beans, drained
1 tbsp tomato paste
1 clove garlic, crushed
1tbsp lemon juice
Fresh basil (2-3 generous sprigs)
Salt and freshly ground black pepper
1 Put all the ingredients in a blender and puree until smooth.
2 Serve with celery sticks – you can either use the spread as a dip or else fill the sticks with it.
This is a tasty and versatile spread, great with crudités or spread on bread. Try it on toasted fingers of my delicious nut bread and add a salad to make a satisfying lunch!
Butternut squash and couscous salad
1 butternut squash, peeled and cubed
1 tbsp olive oil
1 bag wild rocket
4oz / 115g / ½ cup couscous, cooked as per directions
2½ oz / 75g / ⅓ cup feta cheese, crumbled
For the dressing:
1 tsp Dijon mustard
2 tbsps olive oil
Juice of ½ lemon
Small bunch flat leaf parsley
Small bunch mint
Salt and freshly ground black pepper
1 Steam the butternut squash for about 7 minutes.
2 While it’s cooking, make the dressing: finely chop the herbs and combine with the other ingredients.
3 Prepare the couscous according to the directions.
4 Heat the olive oil in a frying pan and fry the steamed butternut squash until golden.
5 Fluff couscous with a fork and combine with the rocket and the roasted squash. Toss in the dressing, divide between two plates and crumble the feta cheese over the top.
Blueberry Banana Muffins
¾ cup almond milk, or any non-dairy milk of choice
2 cups oat flour
1/3 cup sweet white rice flour
1 tbsp. baking powder
½ tsp. cinnamon
½ tsp. salt
2 ripe bananas, mashed
1/3 cup agave syrup
1 tbsp. coconut oil, melted
1 tsp. vanilla extract
1 cup fresh blueberries
1 Preheat the oven to 180 degrees. Line a muffin tray with paper liners.
2 Combine the oat flour, sweet white rice flour, baking powder, cinnamon and salt in a large bowl. Whisk until combined.
3 In a medium bowl, combine the bananas, agave syrup, coconut oil and vanilla. Add the almond milk to this mixture and stir well until combined. Fold in the blueberries.
4 Pour the batter into the muffin tray and bake for 25 minutes until golden. Cool the muffins in the tray for five minutes before transferring to a cooling rack. Allow to cool completely before serving.