Tag: alcohol free

Recipes, Seafood, SnackLeave a comment

Spicy Tuna Felafel Balls

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Spicy tuna falafel balls (courtesy of NZ student) 1 large tin tuna (400g) or 2 medium size (185each) 1 grated carrot 1 finely diced red pepper garlic and chilli chopped fresh herbs coriander, parsley mint etc coriander powder or ground seeds 1tsp 1 egg beaten 1 pkt gluten free felafel mix Prepare felafel mix according to instructions on pack. Mix all other ingredients in a bowl and add beaten egg at end. Then combine with felafel mix and mash together with fork and roll mixture into balls. Can add other spices/herbs as feel to eg paprika, turmeric etc. Can shallow … Continue reading Spicy Tuna Felafel Balls

Breakfast, SnackLeave a comment

Rebecca’s Super Green Smoothie Zing

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Blend together 1 chopped apple (golden delicious are my fav), a handful of raw spinach leaves (or curly kale leaves) cinnamon and a few chilli flakes. If I want to make the smoothie thicker and more of a substantial breakfast I add some sunflower seeds and/or pumpkin seeds. Also can add ground almonds. Whizz it all up. Delicious! It gives you a real Zing to start the day. Full of nutrients. Continue reading Rebecca’s Super Green Smoothie Zing

Dessert, Recipes, SnackLeave a comment

Rebecca’s Quinoa Blueberry Flapjacks

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Use Quinoa flakes mixed with ground almonds and cinnamon. Add enough whisked eggs to make it all bind together. Add honey to taste. Mix up well. Cook on greased baking tray (or with baking paper) shaping the flapjacks as you like. Thin layer on the bottom. A layer of sugar-free blueberry jam in the middle, and then another layer of flapjack mixture on top. Cook in the oven at 180 degrees Celsius for approx 30 mins. Yum! Continue reading Rebecca’s Quinoa Blueberry Flapjacks

Chicken, Recipes, SeafoodLeave a comment

Yasmin’s Baked Chicken or Fish

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Chicken Breast or Fish wrapped/stream baked for two Saute 1 or 2 large leeks chopped with garlic chilli, large tomato, oregano pepper & olives if you like Fold 2 baking paper sheets in half, place a bed of cooked leek onto paper then lay each chicken breast or filet of fish onto that, fold paper over, turn the edges over, pinch like a pastie. So the juices won’t escape! Bake for only 15min 180oC till cooked through (time depends on the thickness of the fillet) and allow the flavours to become infused Try it with fresh turmeric cumin, red onion … Continue reading Yasmin’s Baked Chicken or Fish

Recipes, Soup, VegetableLeave a comment

Spinach and Chick Pea Soup

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I had some spinach in the fridge that needed turning into magic … so I blitzed a red onion with three garlic cloves till pureed and sauteed them in a little olive oil till soft Then added the chopped spinach and with some homemade stock … cook till soft then blended to a creamy green delight. I added some chick peas (cooked from dried as the tinned ones have salt) Blend a little so there are still some whole peas … and a generous squeeze of lemon juice You really need to try this thick, glorious soup … yum to … Continue reading Spinach and Chick Pea Soup

Dessert, RecipesLeave a comment

Coconut and Nut Slice

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(a twist on Rebecca’s ‘cheese’ cake) **amounts of all ingredients depend on the size of the dish you are using – if you make too much of the nut/seed mix, freeze it to use in another batch of the slice or have it for breakfast sprinkled on fruit! De-frost a packet of frozen fresh coconut and blend to a pulp with the juice and zest of two limes and some vanilla powder … and a few table spoons of coconut oil. Set aside. Blend almonds, pecan, pumpkin seeds and macadamias to almost powder. Add them to a deep frypan with … Continue reading Coconut and Nut Slice