woman&home have launched a new magazine – Eating Smart. This magazine is bursting with recipes for people with food intolerances or those who follow a special diet. It caters for people looking for gluten free, dairy free and low cholesterol recipes, along with recipes for diabetics or people who need recipes to lower their blood pressure or increase their calcium intake.
woman&home sent me a copy of Eating Smart to check out and as there’s a section dedicated to vegan recipes I headed over to that bit (not all the recipes in the magazine are vegetarian or vegan) and made the nutty roasted squash. I wanted to make the falafel pittas but The Meat Eater’s not keen on falafel, so that’ll have to wait until he’s out one evening (although usually when he’s out, I get on the phone to Papa John’s and order myself a hot pepper passion).
Nutty Roasted Squash
(Taken from Eating Smart magazine)
Preparation time: 10 minutes
Cooking Time: 35 minutes
Per serving: 392 calories, 17g fat (2g saturated), 46g carbohydrate
1 butternut squash, cut into wedges
2tbsp olive oil
200g (7oz) quinoa
1 tbsp Dijon mustard
juice 2 oranges
75g (3oz) rocket
65g (2.5oz) almonds, toasted and roughly chopped
handful flat-leaf parsley leaves, chopped
- Heat the oven to 200C, 180C fan, 400F, gas 6. Toss the squash in half the oil, place on a baking sheet, season and roast for 35 minutes.
- Place the quinoa in a pan and cover with boiling water. Simmer for 20 minutes, until the grains are tender, but still have a little bite. Drain off any excess liquid; set aside.
- Mix the mustard and orange juice, then add the remaining oil and season. Toss most of this dressing through the quinoa. Combine all the ingredients in a bowl, drizzle over the remaining dressing and serve warm.
Eating Smart magazine costs £3.99 and can be bought in Tesco, at the app store, or ordered online.