Jane’s Roasted Salmon on a Bed of Tomatoes
I love my salmon with the skin crispy on top and the flesh soft and tender, so I experimented In the baking tray I put a mixture of chopped tomatoes, with fresh herbs, pepper, and a dash of olive oil, then I laid the salmon flesh down onto this. Roasted in the oven so that the skin was crispy and the flesh and tomatoes were tender … at the same time I roasted fennel, onion, garlic, and chopped beetroot to accompany the salmon … yummy. Continue reading Jane’s Roasted Salmon on a Bed of Tomatoes
Anne Marie’s Rainbow Chard & Lentil Soup
Generous splash of olive oil 1 teaspoon dried thyme 1 tablespoon tomato paste 1 teaspoon dried oregano 1 teaspoon dried thyme 1 cup of lentils Can of chopped tomatoes Freshly ground black pepper Juice of 1/2 lime Approx 3 handfuls of chard Gently cook the onions in olive oil, add tomato paste and herbs Add lentils to sauce pan with about 5 cups of water Simmer for about 20 minutes Cut the stalks away from the leaves and add stalks to saucepan. Cook stalks until soft and add black pepper and chard leaves. Let the soup simmer until lentils are fully cooked. … Continue reading Anne Marie’s Rainbow Chard & Lentil Soup
Janine’s Traditional Lebanese Falafel
There’s so many falafel recipes around, here’s a traditional Lebanese recipe that comes from my family: 2 cups dried broad beans* 1 bunch spring onion 1 bunch parsley 3 tablespoon cumin powder 5 tablespoon coriander powder 1/2 teaspoon ground black pepper vegetable oil for frying (And no, no garlic! The garlic comes from the tahini sauce or hommus dip) 1. Wash and soak beans overnight 2. In a food processor, or with a sharp herb cutter or knife, finely mince parsley and reserve in a large bowl 3. Repeat same with spring onion and add to the bowl 4. Put … Continue reading Janine’s Traditional Lebanese Falafel
Kevin’s Amazing Chicken Soup
(Measurements are dependant on how much you are making!) Remove all the chicken meat from a whole cooked chicken. Put the carcass in a saucepan with bay leaves and yeast, gluten and dairy free stock cubes. While the stock is simmering, fry onions, garlic and leeks in olive oil and chop all the vegetables. Simmer a cup of green lentils till partially cooked – about 20 minutes. Remove carcass from stock after two hours. Add all the vegetables and drained lentils into the stock. Add the chicken meat just before the vegetables are cooked to bring the flavour together. Add … Continue reading Kevin’s Amazing Chicken Soup
Candida’s Easy Spinach, Tuna & Raspberry Salad
I just made this yummy easy salad in just a few minutes for my supper and it was delicious… a large handful of washed baby spinach leaves a small handful of raspberries washed and cut in half a can of tuna I had some black and green olives with sun dried tomatoes and garlic in the fridge that I cut up a few and added to the above. I mixed it all together with a little bit of love, added some olive oil and fresh lemon dressing, sprinkled on some flaked almonds and some chili flakes et viola! yum yum … Continue reading Candida’s Easy Spinach, Tuna & Raspberry Salad
Breakfast Apple Crumble
This was created to use up some slightly soft apples that were a little past their best. Peel, core and slice some apples Put a couple of tablespoons of water and a stick of cinnamon and/or a few cloves in a saucepan Bring to the boil and add in the sliced apples Cover and poach till just barely soft – al dente – literally three minutes or so depending on how many apples you have in the pot 🙂 Remove the cinnamon/cloves! You can make a large amount for friends and family by placing the apples in the bottom of … Continue reading Breakfast Apple Crumble
Gordon Ramsay’s Spicy Tuna Cakes
OK, I have a confession .. I am LOVING Gordon’s new TV show with recipes and cooking tips. He’s just made some tuna patties (which I have yet to try!) that look amazing and I wanted to share them with you all … 400g tinned tuna – drain well removing most of the liquid Add tuna to a bowl with a handful of chopped water chestnuts (I also feel that macadamia nuts would work a treat!) One spring onion sliced on a diagonal Couple of tablespoons of chopped fresh coriander One large de-seeded red chilli A few kaffir lime leaves … Continue reading Gordon Ramsay’s Spicy Tuna Cakes
Jane’s Simply Nourishing Lamb Loaf
500 grams minced lamb 1 egg 1/3 can of chopped tomatoes (or you could use Passata) Finely chopped fresh herbs (I used a handful each of chives, parsley and thyme) Sprinkle of turmeric, plenty of ground black pepper and a dash of olive oil Gently mix together well and place in a loaf tin lined with baking paper Bake at 160-170oC for around 30-40 minutes I ate some for lunch and I have a large slice to take with me for work tomorrow … yummy! (You may need to play around with the ingredients to get the right consistency – … Continue reading Jane’s Simply Nourishing Lamb Loaf
Ariana’s Spicy Super Sauce
Into a food processor, put … 1 cucumber 4 large beetroots – cut into small pieces – raw or cooked 1 bag spinach (500 gms) 2 avocado’s Lot’s of garlic, chilli and turmeric to taste Mix to a smooth consistency Great to eat with a bowl of stir fried green vegetables. On cold days, warm gently for a warm tummy feeling. With love Ariana Continue reading Ariana’s Spicy Super Sauce
Jennene’s Kale Pesto
1 bunch of kale 1 teaspoon ground nutmeg 1 teaspoon ground black pepper 3 cloves garlic Zest and juice of 1/2 a lemon 1 cup pecan nuts Olive oil Lightly blanch kale in boiling water for 45 seconds – 1 minute. Drain and rinse with cold water and then squeeze out all the excess water with your hands. Now you will have a small green ball in your hands! In a food processor, grind pecans and add lemon zest, pepper, nutmeg and garlic. Add kale and lemon juice and enough olive oil to get the mixture blending – careful not … Continue reading Jennene’s Kale Pesto
Healthy Cooking for Beginners - Heal Yourself With Food 