Black peppercorns Turmeric Bay leaves Chilli flakes Ground cumin Smoked paprika Nutmeg (whole) Cinnamon Vanilla powder Dried mixed herbs Cardamom pods Tamarind paste Coriander seeds Fennel seeds Caraway seeds Garlic flakes Star anise Lemongrass Continue reading Essential Herbs and Spices
Sesame seeds (black and white) Pine nuts Almonds Pumpkin seeds Sunflower seeds Linseeds Sesame oil Coconut oil EV Olive oil Macadamia nut oil Avocado oil Shredded coconut Coconut cream Sugar free tinned tomatoes Tinned low-salt tuna Coconut flour Gram (chick-pea) flour Cold extracted honey Hulled tahini Red lentils Nori sheets Dried sea vegetables Agar Agar Gluten-free falafel mix Dried (uncooked) chickpeas Dried (uncooked) butter beans Continue reading What’s in my Pantry?
Blend one tin of coconut cream (or milk) with two tablespoons of pre-made gluten free, sugar free red curry paste Pour over a lamb shoulder and put in a slow cooker (or in the oven in a dish with a lid) for about 5-6 hours The sauce becomes infused with the lamb juice and is amazing I had some of the lamb with broccoli florets and lots of the sauce with a squeeze of lime juice – so yummy Continue reading Slow Cooked Red Curry Lamb with Coconut Sauce
Sautee chopped leek and fennel in olive oil with lots of cracked black pepper and ground cumin till you can smell the cumin toasting Just cover with home made salt and yeast free stock and simmer till fennel is soft Blend and add lemon juice and fresh chopped chilli and tarragon Yummo ♥ Continue reading Fennel and Leek Soup
I’ve found that most powdered and liquid stocks have yeast, sugar and salt so I started to make my own Stock 3 carrots cut into three pieces 3 celery stalks cut into three 1 large brown onion cut into quarters 1 tablespoon of peppercorns 4 bay leaves (dried or fresh) Fresh parsley stalks 1/4 of a lemon, skin removed Cover all with water in a large saucepan on the stove and simmer on a low heat for at least three hours for the cege version – or at lesat five hours on a low simmer ot overnight in a slow … Continue reading Essential Stock
Just tried out a new recipe and HAD to share it … Half a butternut squash or pumpkin One large fennel One large brown onion Saute in olive oil Add one heaped teaspoon of red curry paste – or more if you’re feeling spicy! Add one tablespoon of minced lemongrass Barely cover with chicken stock (yeast, salt, sugar free) or water – keep it thick Simmer till soft Add one tablespoon of salt/sugar free peanut butter (optional) Add half a cup of coconut milk (or more if you need more liquid) Blend …Serve sprinkled with coriander/cilantroHeavenly ♥ Continue reading Pumpkin/Squash and Fennel Soup Heaven
Fry onion gently in olive oil till softAdd some green curry paste (to taste depending on how hot you like it) Add lots of cavallo nero/Italian cabbage and beetroot leaves Add chicken stock – not too much! halfway up the greens in the saucepan Add a generous spoonful of minced lemongrassSimmer gently till the greens are soft Add a little coconut milk – keep it thick! Then blend … so yummy Continue reading Simply Green Soup
Beans are a little heavy for me at the moment … so I’ve combined two recipes from Vicky G and Fiona S for a yummy breakfast … Gently saute some red onion in olive oil till soft with a little turmeric and ground black pepper … add greens (kale or cavolo nero or beetroot leaves or spinach or cabbage … whatever you have) and fresh tomatoes … and simmer gently till all is combined and soft I fried an egg and put it on top of a big spoonful of the greens for breakfast this morning and sprinkled some dried, … Continue reading Breakfast Greens with Fried Egg
Into a big pot … whole peeled shallots (French), chopped carrots, a whole finely sliced leek with skinless, boneless chicken thighs (whole) a few fresh bay leaves and a bouquet-garni of fresh herbs (I used tarragon, oregano and rosemary in a paper tea bag hung from the side of the pot!), turmeric, fresh crushed garlic and fresh ground black pepper Barely cover with water and simmer till the chicken falls apart and add chopped fresh parsley to serve That was it … simply amazing … add chilli or extra pepper if you feel you need more va va voom Continue reading Truly Glorious Chicken Soup
Lamb shoulder in a slow cooker … rubbed with blitzed garlic, turmeric, pepper, olive oil, honey and lemon juice … browned in the pan then roasted on low for 7 hours … sooooo yummy You could also brown in a pan and cook in a low oven if you don’t have a slow cooker Continue reading Slow Cooked Lamb Shoulder
Healthy Cooking for Beginners - Heal Yourself With Food 