Today's My Day On A Plate comes from Sarah Todd a 2014 Master Chef contestant, model and most importantly a food lover.
My day always starts with a wholesome breakfast providing the energy needed for the busy day ahead. I have a 3 year-old son so I like to sneak in as many nutrients as possible. Throughout the day I like to keep my meals balanced and one of my favourite go-to meals for lunch is a quinoa salad. I like to use whichever vegetables are in season and in my fridge at the time. I’ll have a smoothie if I get the chance to make it during the day as a snack or I’ll have a piece of fruit and nuts in my bag if I’m on the run. I finish off with a cooked dinner; it is much easier for the body to digest. One dish I love at the moment is this celery soup.
Asparagus and onion omelet served with a rocket, pear and walnut salad, drizzled with balsamic glaze
Quinoa salad with steamed vegetables, toasted slivered almonds, currants, feta and a simple dressing of apple cider vinegar, extra virgin olive oil and mustard
Smoothie if I am working from home. Banana, organic protein powder, spinach and mint is a go-to.
Or a piece of fruit and nuts when I’m on the run
Celery and sweet potato soup topped with a drizzle of yoghurt, pea tendrils and roe.
10 MINUTES PREPERATION | 1 HOUR COOKING
- Ghee, for cooking
- 1 leek (white part only), thinly sliced
- 8 celery stalks, finely chopped
- 1 onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 400 g sweet potato, cut into 3cm cubes,
- 1 L vegetable stock
- Celery leaves, snow pea tendrils and fish roe to serve
- Heat 2 tablespoon ghee in a large saucepan over medium heat.
- Add leeks, celery, onion and garlic, and sauté until very tender (10-12 minutes).
- Add a dash of water if needed to stop from browning.
- Add chopped sweet potato and 1 litre of stock (if too thick add extra water to thin).
- Bring to the simmer, reduce heat to low, cover and simmer until split peas are very tender (1 hours).
- Purée soup with a blender, season to taste and serve with scattered celery leaves, snow pea tendrils a drizzle of yoghurt and a teaspoon of fish roe.