Spinach, Leek & Basil Soup
This soup was made around what I had in the fridge – and I always have frozen spinach … 2 small leeks 2 cups frozen or 4 cups fresh spinach 3 (packed) cups fresh basil leaves 2 cups home made stock 1 tablespoon coconut oil 2 teaspoon ground black pepper 1/2 teaspoon cinnamon 1/2 teaspoon turmeric Saute the leeks in coconut oil gently on a medium heat till soft and starting to caramelise. Add the cinnamon, pepper and turmeric. Add spinach and two cups of home made stock and bring to the boil. turn the heat off and stir through … Continue reading Spinach, Leek & Basil Soup
From Spit Roast Pig to Jerusalem to Curry in London – A Culinary Journey!
Enjoy my latest Huffington Post Blog – From Spit Roast Pig to Jerusalem to Curry in London – A Culinary Journey! Love, Sarah xx Continue reading From Spit Roast Pig to Jerusalem to Curry in London – A Culinary Journey!
Californian Cupcake Eggs
By Candida in California 🙂 On my search for delicious and nutritious gluten and dairy free packed lunches for my 6 year old (who really only wants to eat GF ham sandwiches) I came across a Paleo food site http://primalkitchen.blogspot.com/ where I found these as a breakfast idea. I’ve made them several times now for breakfast at home or on the go and for packed lunches. The whole family enjoys them and they can be made to suit everyone’s tastes, yum yum yum. In a cupcake liner, add 2 slices of mushrooms or any vegetable you like 2 pieces of … Continue reading Californian Cupcake Eggs
Sarah’s Coconut Dahl
This is amazing – now I know I say that all the time (!) but this is delicious. Either blitz in food processor or finely chop one large brown onion and two fresh garlic cloves. In a saucepan melt two tablespoons of coconut oil and add the onion and garlic. Fry gently and slowly. The aim is to have it lightly browned and clear. Gently, gently. Add to that: 2 teaspoons of garam masala 1 teaspoon of turmeric A pinch of dried chilli flakes A teaspoon of ground black pepper 50g of creamed coconut – hard, 100% coconut that has … Continue reading Sarah’s Coconut Dahl
Yummy Banana Pancakes
These are quite simply the yummiest, easiest, most nutritional pancakes EVER! In a bowl whisk two eggs* with one mashed banana, a pinch of cinnamon and a pinch of bicarb soda till fluffy. Melt a knob of coconut oil in a non stick pan. Dollop small spoon fulls into the pan. Small so they are easy to flip. Cook on a medium heat, watch them carefully so they don’t burn. The banana browns quickly! Wait for a ew bubbles to appear and the edges go brown then flip and brown the other side. Double the ingredients for double the mixture! … Continue reading Yummy Banana Pancakes
Jane’s Gorgeous Egg Muffins
Jane works and travels a lot so she prepares lovingly her meals and make sure she is well nourished as she scoots about the UK on planes, trains and auto-mobiles. Pre-heat the oven to about 180oC/350oF Gently fry a tin of tuna, chopped shallots, chopped fresh herbs (whatever you feel like), fresh garlic and chilli and a dash of tomato puree. Prepare a muffin tray and use cases if you don’t have a non-stick tray. A splash of olive oil in the bottom of each muffin case and a spoon full of the cooked mixture. Whisk eggs then fill the … Continue reading Jane’s Gorgeous Egg Muffins
Sarah’s Coconut, Apple & Blueberry Muffins
Ingredients 1 cup of coconut flour 1/2 teaspoon of baking soda/bicarb soda 6 eggs 1/2 cup of coconut oil, melted 1/2 cup of raw honey 1 teaspoon of cinnamon powder 1 apple, grated some fresh blueberries Pre heat oven to 350 degrees F or 180 degrees C. In a small bowl, mix all dry ingredients together and set aside. Â In a medium bowl, beat eggs and mix in melted coconut oil, honey and vanilla. Add dry ingredients and mix well. Mix through one grated apple and some blueberries, as many as you would like. I had about five blueberries … Continue reading Sarah’s Coconut, Apple & Blueberry Muffins
Sarah’s Nori Roll Lunch Snack
My lunch today – yummmmy! Nori rolls: Saute spinach in sesame oil and sesame seeds then allow to coolTin tuna mixed with black sesame seeds, chilli flakes and dried fried shallots Avocado Roll it up! Served with a boiled egg sprinkled with The Healing Ingredient pink peppercorn sprinkle Simple and divine 🙂 Continue reading Sarah’s Nori Roll Lunch Snack
Sarah’s Unconventional Hummus
The chick peas were calling to me yesterday, so I soaked some overnight then boiled them gently in some water for about an hour this morning, then drained them and left them to cool. Hummus was on the menu but didn’t have any tahini, so felt to add some sesame seeds instead – a little unconventional, but it really has a subtle, creamy taste. Let the blender do the work on the chick peas, sesame seeds, lots of ground black pepper and lots of lemon juice. Use olive oil to get it all moving though add slowly because it needs … Continue reading Sarah’s Unconventional Hummus
The Best Brussel Sprouts Ever!
I know … it’s a big statement to make, but this is totally amazing. My boss, Ben, saw that I had bought some brussel sprouts and shared this with me – we just had it with gluten free chicken sausages for dinner with my world famous pesto and it was simply divine. Trim the brussel sprouts and then slice them into discs. Heat some olive oil in a pan and when it’s hot, pop in the sprouts with some ground black pepper and a few caraway seeds. The outer leaves crisp up and the inner core is soft and sweet. … Continue reading The Best Brussel Sprouts Ever!
Healthy Cooking for Beginners - Heal Yourself With Food 