Sarah’s London Lamb Meatballs
Combine lamb mince with turmeric, smoked paprika, fresh thyme, lemon rind, lemon juice, olive oil and ground black pepper … I left to marinate during the day then cooked them up for supper … so yummy I had them with a little picnic of salad leaves, hummus, fresh tomato and basil leaves – woop woop 😀 Continue reading Sarah’s London Lamb Meatballs
Gremolata
Finely chopped lemon zest, parsley and garlic blended with olive oil and black pepper … delicious spooned over grilled vegetables, meat or fish Continue reading Gremolata
Lime and Chilli Toasted Almonds
Pre-heat oven to about 140oC Roll a lime under your palm on the counter top till it becomes soft Add the juice of the lime and cayenne pepper or hot paprika to taste (I used a small teaspoon to 250g of almonds); mix well to coat the raw almonds and roast gently for about 20 minutes till the coating dries out and the nuts are just starting to brown inside EN-JOY 😀 Continue reading Lime and Chilli Toasted Almonds
Sarah’s Yummy Tuna Nori Snack
Combine tuna (tinned) with avocado, fresh chopped coriander, fried shallots (dried), black sesame seeds, chilli with lime juice, black pepper and a splash of sesame oil … then wrapped a couple of spoon fulls into nori … very good 😀 Continue reading Sarah’s Yummy Tuna Nori Snack
Simon’s Vegetable Lasagne
A nice warming winter (or British summer) dinner. Take a generous handful of brown lentils and a mix of beans. Boil them in water or stock to make the beans slightly less windy 🙂 and simmer gently for about 20 mins. Meanwhile slice a large aubergine (eggplant if you prefer) into long strips, oil and grill until the slices almost burn. Take the bean/lentil mix and add well fried onion and garlic, chopped tomatoes (tinned or fresh, your choice) and your choice of spices. (For Italian try rosemary, thyme and basil – Moroccan style go with paprika, cinnamon and thyme) Then … Continue reading Simon’s Vegetable Lasagne
Gemma’s Hearty Steamed Vegetable Dressing
Olive oil Lemon juice Lemon rind Finely chopped garlic Finely chopped parsley Toasted and chopped pecan nuts Ground black pepper The proportions are felt by you Continue reading Gemma’s Hearty Steamed Vegetable Dressing
Jacqui’s Lamb Bolognaise with Zucchini Fettuccine
Fry off onions garlic and the add herbs you want – I use basil, rosemary and turmeric. Add diced capsicum/bell pepper and cook gently then add lamb mince and tomatoes and simmer for about half an hour. Slice long thin pieces of zucchini/courgette and lightly fry in olive oil. Try serving with olives and tahini for a creamy finish. Continue reading Jacqui’s Lamb Bolognaise with Zucchini Fettuccine
Natalie’s Roasted Beetroot Salad
Cut beets into medium pieces cover in olive oil, pepper and a splash of plum ume plum seasoning (if you have some) You can also add thyme or oregano. Roast until nicely toasted on the out side and leave to cool. In a bowl add loosely chopped beetroot leaves, chives, fresh fennel leaves and toasted walnuts. Fresh crushed garlic, 1 lime juice and olive oil. Put in the roasted beets and gently toss …puuurrrrrrrrrrrrrr Continue reading Natalie’s Roasted Beetroot Salad
Rebecca’s Lemon and Blueberry Cheesecake
For the base grind up cashew nuts and almonds and maybe a few walnuts until like biscuit crumbs. Transfer to bowl. Add a small amount of runny honey or another liquid sweetener – I used ‘sweet freedom’ (liquid carob, apples and grapes) found at my local health food shop. I also added some cinnamon. Heat up some coconut oil until it is liquid and add it to the mix. Stir all together until squishy! Place in a round dish or tin and pat down until flat. Put in fridge for a while. The coconut oil becomes hard again and holds … Continue reading Rebecca’s Lemon and Blueberry Cheesecake
Rebecca’s Beetroot, Fennel, Carrot and Mint Soup
Very simple. Sweat some onions and garlic for a while then add chopped raw beetroot, fennel and carrots. Cover with water and simmer until cooked. Blend together. Add more water to thin if needed. Add a touch of ground coriander and either some dried or fresh mint. Very simple and very yum x and the colour is stunning….. Continue reading Rebecca’s Beetroot, Fennel, Carrot and Mint Soup
Healthy Cooking for Beginners - Heal Yourself With Food 