This morning for breakfast I had half an avocado, half a pink grapefruit and half of a small fennel all cut up in a bowl sprinkled with pumpkin seeds, cut up basil and the juice of a lime – delicious. Continue reading Fiona’s Breakfast Delight
This is probably the greatest soup of all time!! Well – at least this week 🙂 Trim and halve some brussel sprouts – I used about twenty or so Thinly slice one leek Slice two celery sticks Put all in an oven tray and coat with a few tablespoons of olive oil, teaspoon each of cumin, ground black pepper and turmeric and roast till sprouts are just beginning to soften and leeks are starting to brown. Remove from the pan and put them all into a saucepan and cover with home made chicken stock and simmer till all the flavours … Continue reading The Magical Brussel Sprout and Leek Soup
http://www.bridgingfoods.com.au/  Green Bean and fresh Coconut Salad – with crisp fried shallots, garlic and chilli Serves 4 Ingredients 250g fine green beans – cut into 3cm pieces 150g fresh coconut – finely grated 2 tbspn vegetable oil 4 shallots – finely chopped 1 medium-hot red chilli – seeded and chopped 100g bean sprouts 2 kaffir lime leaves – finely shredded 50g crisp fried shallots x2 cloves garlic – finely chopped For the dressing 4 tsp lime juice 1 tbsp vegetable oil ½ tsp shrimp paste (can be left out of the recipe) Method Bring a pan of water to … Continue reading Bridging Foods Green Bean and fresh Coconut Salad
Preheat oven to 200oC degrees, have your cooking tray pre-heating as well Slice avocado in half, take out pit Take pan out, put avocado half on, crack egg into the avocado Put whatever you want on top – herbs/ spices/ buckwheat/ nut meal etc Place in oven and cook till your eggs are as you desire Continue reading Peter’s Baked Egg in Avocado
Via the amazing Vanessa 250gms each of the following: Sunflower seedsPumpkin seedsWalnutsLinseed Blend – I didn’t blitz the sunflower seeds, and then add 5 beaten eggs mix together FLAVOUR as you wish dried herbs etc and place on baking tray. My mixture did two trays and bake in gas mark 5/6 (170cC) for about an hour. Keep an eye on it. These are crispy and delicious and my batch kept for a week. Continue reading Eva’s crackers – she isn’t, but this is her recipe 😉
Making great hummus I’m sure lots of you make your own hummus but I felt to share two tips that have made all the difference to my hummus making adventures. 1. I don’t know why this works but it does: Mix the lemon, tahini and garlic FIRST. Whip it up with a spoon or fork until it gets stiff (there’s definitely some chemistry going on here because this mixture actually starts to get warm). It you are finding it is getting too stiff you can add just a little cold water to loosen it a bit, but don’t add too … Continue reading Naren’s Hummus
hi peeps ♥ I cooked cauliflower and red lentil dahl this afternoon with my chicken stock … dried lentils and cauliflower with a finely chopped brown onion in a saucepan Cover with stock, cover and simmer for 20 mins … voila! Serve with chopped parsley, a splash of lemon juice and chilli … truly scrumptious! Continue reading Sarah’s Cauliflower Dahl
http://www.lighthouse-uk.com/love-in-a-cup The Tea House at the Lighthouse in Somerset, UK shared their nut loaf recipe, and this is my version: 200g ground nuts (I used almonds, you could use other nuts too), Packet of silken tofu, Half a large grated courgette (you could use carrot or another vegetable grated) 1 egg Herbs (I used fresh thyme, turmeric, pepper and chilli – but you could use any combination of herbs you want). I mixed it all together, and put into a greased (with olive oil) baking tin/loaf tin (or lined with baking paper), and baked for 45 mins on around 175oC. … Continue reading Jane’s adaptation of the ‘Love in a Cup’ Nut Loaf
Patara, Mayfair, London, is a fantastic Thai restaurant everyone needs to try! Red curry paste (gluten, dairy, ginger free) Sugar/salt-free peanut butter Coconut milk, or coconut cream Prawns (or diced lamb or chicken) Onions, garlic, red capsicum, and either peas, cauliflower, carrot, or cabbage (or a combination) Chop the veg, lightly fry the onion, garlic, then add the rest of the chopped veg, and prawns, gently fry momentarily, then add a spoonful (or however much you want to use) of red curry paste, a teaspoon (or two) of peanut butter Add half a cup of hot water, stir, and then … Continue reading Jane’s version of the Patara London Curry
I had some cabbage (you can use chard and other green cabbagy veggies), onion, garlic, spinach, and gently lightly sauteed these in olive oil to soften, then I added some coconut milk, and let it simmer gently for a while, then I blended it, and, added pepper for seasoning … it is light and simple … Continue reading Jane’s Cabbage and Coconut Soup
Healthy Cooking for Beginners - Heal Yourself With Food 