Propercorn shared their Happy Lunch recipe with me, and I loved it! Sharing it here for you to try it yourself!
Food makes you happy. Not exactly a revelation, I know, but anyone who says otherwise needs to get checked. Food is one of the simplest and purest pleasures on earth. It not only fuels our bodies, it also feeds our souls. How many times have food been central to your experience of happiness? I know I wouldn’t possibly be able to count. Whether it was mom’s home cooked meal after a long day in school or a pack of chocolate after a bad breakup, food had the amazing power to bring me back to life from the pits of stress or sadness, and it still does!
The problem is, like many things in life, food can also be bad for you if you don’t get the quality and/or quantity right. I know this. When I was young, I was obese. I weighed more than 160 lbs / 11.5 stones at 13 years old, and with the realization that I was overweight came years of a rollercoaster ride of fighting food disorders. Heavy stuff, I know. I’ll save the rest about that for another post. My point is, food can easily be an enemy as it is a savior. Finding a balance and doing things properly can help you truly enjoy food without compromising your health. This is a huge driving force behind my blog. It’s mostly to keep track of my progress and the things I learn as I work towards a healthy and happy life.
Forgive me for being sentimental. It’s just nice to pause and realise that you’ve come a long way! I wouldn’t say I’ve hit my health and fitness goals already, but I do testify to the amazing effects of eating the right kinds of food.
The folks at Propercorn share the same sentiments with me. Not only is Propercorn a delicious, moreish, and healthy snack, it is GM free, low calorie, vegan friendly, and well… addictive as hell. Through creating their special Happy Lunch, they have also been rallying for people to choose to eat food that’s #doneproperly. I love this. I’m a big believer that knowing what’s in your food and being more conscious of what you eat is key to understanding what it can do for you and how you can use it to live healthier. Check #doneproperly out on insta and you’ll find a bunch of posts by health enthusiasts not just on their delicious popcorn, but also on their mood enhancing Happy Lunch, the Roasted Corn, Sweet Potato Noodle, and Avocado Salad with Toasted Buckwheat Dukkah!
Teaming up with a renowned nutritionist, Judith Wurtman PhD, this recipe is a perfect balance of flavors and nutritional components that would get that serotonin going, helping ease cravings and alleviate emotional stress. They sent over some ingredients and challenged me to create their Happy Lunch at home. At first, my husband was a skeptic and, to be honest, I was too. We are a couple of “salad is a side” believers. I went to work with it and we were happy to be proven wrong!
The salad was filling and delicious, and surprisingly fired us up for a whole afternoon of heavy lifting and home renovation tasks. Also, it was impressive enough to be something that I’d make for when we have company. I’m all for spreading the joy! (And looking like a proper kitchen pro.)
Be warned, though, the recipe calls for a number of steps and ingredients that may seem like a lot of work. If you aren’t able to do all the steps, you can simplify them, but be sure to use the ingredients as called for by the recipe. In the end, the flavors came together to really compliment each other, so it’s all worth it!
Thanks to the folks at Propercorn for sharing this awesome recipe with me, and of course, for the yummy popcorn. My husband ate most of it, and this after being cynical about “fancy popcorn”. So well done, you guys! Haha!
It’s great to be reminded that food, when #doneproperly, can really do wonders for your body and soul!
Here’s the recipe for you to try out yourself. 🙂
- 1.5 tbsp. black rice
- ½ tbsp. buckwheat
- ½ tbsp. hemp seeds
- ½ tbsp. pumpkin seeds
- 1 tbsp. walnuts
- 1 ½ tbsp. sweet paprika
- 1 tsp. ground coriander
- 1tsp cumin
- salt and pepper
- 1 tbsp. lemon juice
- 2 tbsp. olive oil
- 1tsp water
- Black pepper
- 1 small clove of garlic, grated
- 2 basil leaves, 2 coriander leaves, 2 parsley leaves, chopped
- 1 red pepper, sliced thickly
- 8 cherry tomatoes
- 1 corn on the cob
- 1 small orange sweet potato, spiralized (approx. 300g)
- ½ ready to eat avocado
- ½ spring onion, finely sliced
- 6 handfuls curly kale
- Zest and juice of a lemon
- 30g Parmesan
- 2 pinch chilli flakes
- ½ tsp grated garlic
- 10 coriander stems, finely chopped
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- Heat a flat, heavy bottomed pan over a low heat, add the black rice, cover for 15 minutes, shaking every few minutes until the rice starts to pop. Remove the rice, turn the heat up slightly and add the buckwheat.
- Stir the buckwheat continuously over the heat for around 10 minutes, until the kernels crackle, pop and go brown.
- Place the seeds in an oven tray and bake for 7 minutes at 180C Fan
- With a pestle and mortar, grind the cooked rice to a fine powder. Add buckwheat, seeds and all the other ingredients, and grind so they are broken up but not powdered.
- Combine all ingredients in a small bowl and mix well
- Preheat the oven to 170C Fan
- Toss the spiralized sweet potato in olive oil, salt and pepper.
- Prick the tomatoes and place with the peppers and sweet potato on a lined baking tray and bake for 15 minutes, until the potato begins to change colour.
- Remove from the oven and put the potato to one side. Toss tomatoes and peppers in 1 tbsp of oil and the vinegar and bake for a further 30 minutes until soft and golden brown.
- Boil the corn in a medium sized pot of water for 7-10 minutes until soft and yellow.
- Boil the kale in the same water for 1 minute until just soft.
- Drain and brush corn with a teaspoon of oil and dust with a little salt.
- Place corn onto a heated griddle, rotating for about a minute, until lightly brown on all sides.
- Remove from the heat and slice kernels off the cob into a large salad bowl.
- Whilst still warm, add a dash of olive oil, ½ the lemon zest, salt and pepper to taste and mix with the roasted tomato, peppers and any juices leftover from roasting. Add ½ the grated Parmesan.
- Turn the oven to up 200C Fan.
- Dress the sweet potato in the rest of the Parmesan, olive oil, chilli flakes and a pinch of pepper and return to the oven for 5 minutes to crisp slightly. Remove from the oven and add the remaining lemon zest while the noodles are hot.
- Slice the avocado lengthways into three slices. Marinate in salt and lemon juice.
- Plate the kale and spoon on the tomatoes, peppers, sweet potato and avocado. Top with the dukkah, spring onion, coriander and dressing.
- Dont have a spiraliser? Use a peeler to create long thin strands of sweet potato.
- Can't be bothered to grill the corn? Try wrapping it in foil with some olive oil and leaving it in the oven for 10-15 mins at 150c.
- While the dukkah is such an integral part of this recipe, my husband and I actually still enjoyed the salad without it! Worth noting if you aren't able to whip up some.