Feel like something nice for dinner?

Cue our 'food fairy godmother' - Izelle Hoffman! She is a lifestyle chef and cookbook author that has graced the pages of magazines and appeared on our television screens! 

She joins us every Tuesday to create a healthy, nutritious meal using an ingredient we all have in our homes!

This week we are talking all things avocado! From pasta to soup, Izelle has an avocado idea for our favourite toast topper! 

READ: Izelle Hoffman is back with her one ingredient challenge!

This week she reached us to make avocado cream! As well as change up that boring avocado on toast breakfast! 

Mindful Eating

Quinoa and Chickpea Hash Browns 

Prep time: 10 minutes

Cooking time: 10 minutes

Servings: 6–8 hashbrowns

1 cup cooked quinoa

1 x 410 g can chickpeas, drained, rinsed and pulped

1 small red salad onion, diced

1 tsp dried parsley

1 tsp chopped fresh ginger

1 tsp crushed garlic

1 tsp Oryx desert salt

½ tsp ground black pepper 

¼ tsp chilli flakes (optional)

2 Tbsp raw honey

handful of chopped fresh coriander

2 eggs, whisked

1–2 Tbsp almond flour

2 Tbsp olive oil

poached eggs, Viavi avocados and fresh rocket for serving

1. Combine the cooked quinoa, chickpeas, onion, parsley, ginger, garlic, salt, pepper, chilli flakes (if using), honey and coriander in a mixing bowl.
2. Add the whisked eggs and mix well, then add almond flour until you reach your preferred firm consistency. 
3. Using your hands, form the mixture into hash browns of whatever size you prefer.
4. Heat the olive oil in a frying pan and cook the hash browns on both sides until brown and crisp – about 10 minutes. Be careful, as they will only start firming up properly once cooked and cooled.
5. Serve with poached eggs, avocado and fresh rocket.

Note: You can use these hash browns as vegetarian burger patties too

Why are we making use of this ingredients:

Chickpeas

I love chickpeas, whether grilled and flavoured as a snack, served in a vegetarian curry or pulped and mixed with a few other ingredients to form the base of a cake! Chickpeas are a good source of fibre, rich in calcium and anti-inflammatory, and boost the immune system.

Almonds

Whether in the form of milk, flour, butter or flakes, almonds are packed with nutritional benefits. They boost the immune system, help repair damaged skin, help prevent cancer, reduce the risk of osteoporosis and have alkalising properties. They are also a source of vitamin E, magnesium and high-quality protein. 

Oryx Desert Salt

What is the purpose of adding salt during cooking? It’s to enhance flavour, right? So why not start by using a good-quality salt to do the job? Sundried and unrefined with no additives will bring out the best in your food in the healthiest way possible.

Raw Honey

Salt needs sweet and vice versa to enhance taste and flavour. So when you add sweetness, choose a sweetness that has a healing effect on your body and health. Raw honey is antiviral and antifungal, and contains powerful antioxidants. Its helps ward off allergies, stabilise blood pressure and balance blood sugar levels. It also boosts the immune system and promotes digestive health.

Quinoa

Quinoa is called the complete plant-based protein because it contains all nine essential amino acids. Gluten free, low GI and very high in fibre, quinoa lowers cholesterol, helps prevent colon cancer and contributes to muscle formation.

Onion

I prefer red onions or shallot onions for their slightly sweet taste and the burst of colour they add to dishes. Onions are a natural antibiotic and antiseptic, so are a big YES, especially in winter. They purify the blood, regulate blood sugar levels and improve digestion. They are also anti-inflammatory. In addition to fresh onions, in my pantry you will find dried onion powder and flakes.

Parsley

Parsley is so much more than just a garnish; it packs an unsuspecting nutritional punch. High in vitamins A and C and calcium, it is anti-inflammatory, improves bone health, is a blood purifier and boosts the immune system.

Garlic

Antiviral, antifungal and anti-inflammatory, garlic assists in detoxification and boosting the metabolism, and is a natural dewormer that kills parasites. I use both black and white fresh garlic, and keep dried garlic powder and flakes in my pantry.

Ginger 

My go-to reason for using ginger is that it relieves pain caused by arthritis, but it is also anti-inflammatory and antifungal, and boosts the immune system. I always have both fresh and dried ginger to hand. I also drink hot water with freshly grated ginger, lemon juice, raw honey and cayenne pepper to give my immune system that much-needed boost if I start feeling ill or a bit rundown.

Ground Black Pepper

Why do we add pepper to our food? When I ask this during cooking demonstrations, I always get the most interesting answers, but mostly people cannot tell me why they add pepper to their meals. My reason? It increases nutrient absorption and improves digestion, so you can get the most out of every meal, every time.

Chilli flakes

Anti-inflammatory and immune boosting

Coriander

also known as cilantro, is anti-inflammatory, antibacterial and antifungal.

Viavi Avocados

Anti-inflammatory, immune boosting and great source of fiber

Smaller Seed, Bigger Fruit, More Food

Only Truly South African Avocado

Cream of the Crop, hand selected

Longer post-slice longevity, stays fresh for longer after slicing

Rocket

Immune boosting and high in Vitamin C

Another one ingredient challenge: What's in your fridge?

If you would like Izelle to use your ingredient idea to create a recipe that the whole family will love, send us a message on our Facebook page or leave a comment here and you could win a copy of her Ebook - 'Mindful Eating'! 

You can also buy your copy here!