Discovered yesterday that red peppers make a great cracker. Cut red pepper into squares and use as cracker – simple. Topping on photo is crayfish tails in mayo with hot radish shoots and alfalfa. Continue reading Vanessa’s Red Pepper (Capsicum) Crackers
100ml coconut milk 1/2 tspn carob powder 4 tablespoon almond meal 1 tablespoon flax seed meal 2 tablespoon non dairy protein powder (optional) 1 tspn coconut oil 100ml almond milk (more or less depending how thick you like it) Small glug honey Put all ingredients in blender and whizz until all combined Yummy and filling for breakfast I also add some vanilla powder and some mineral powders too Continue reading Rachel’s Coconut Milk & Almond Smoothie
Fiona shared this traditional recipe from the Catalonia region of Spain. It’s traditionally served over barbequed onions, but could be served with meat, fish, vegetables or salads or as part of a mezze or snack! Blend red peppers/capsicum, tomatoes, garlic, olive oil, roasted almonds with lots of parsley and lime juice. Serve with toasted chopped hazelnuts and pine nuts on top. Fiona had it with a salad of advocado, celery and roasted beetroot Yummy 🙂 Continue reading Catalonian Escalivada Sauce
I had a wonderful baby aubergine curry in Pushkar, Rajasthan and it goes something like this … Make a paste with onions, garlic, cumin, garam masala, turmeric, coriander stalk and root and chilli. Fry this in some oil for a few minutes to bring out the flavours and then add fresh or tinned tomatoes, cardamon pods, mustard seeds and aubergine. Simmer gently for 40 minutes and serve with fresh coriander and a squeeze of lime juice. Lovely as a stand alone dish, or served with grilled fish, chicken or lamb. Continue reading Pushkar Aubergine/Eggplant Curry
Blend 2 small or 1 large can coconut cream, a banana, some vanilla powder or a glug of vanilla essence, then freeze. Or for the berry version add a good handful of fresh or frozen berries of your choice TIP Works better if you stir the setting mixture whilst its freezing every 30 mins until it sets. Otherwise use an ice cream maker. If you don’t stir it you get a rock hard lump and can’t serve it!! For Christmas we made plain mixture and a raspberry mix this needed about a tablespoon of honey to cut the tartness of … Continue reading Rachel’s Coconut Ice Cream
Slice a vanilla bean in half length-ways and simmer gently in some coconut milk and some lime zest – add a little agar agar and dissolve well – add a little honey or coconut sugar if desired – pour into little moulds or tea cups and leave to set in the fridge – yummy little puddings of Love Continue reading Sarah’s Coconut Lime Puddings
Steffi asked me to share a recipe for apple crumble – I haven’t made this, but felt it would be totally wonderful and am now adding it to my repertoire. Buy hard, crispy varieties that are good for cooking. Not too sweet because there is a little coconut palm sugar in this recipe (which you can leave out if you prefer). This recipe if for a 30cmx30cmx6cm dish I have at home that would probably serve about 8 people, or 6 if you’re greedy 😉 Peel, core and cut into wedges as many apples as can fit into your baking … Continue reading Joyful Christmas Apple Crumble
We bought a whole side of salmon on sale – large fillet, boned and with the skin on. I used a lovely large fillet in the Salmon & Broccoli Soup and the rest I sliced into four fillets and put in an airtight container in the fridge. It was definitely on the cards for breakfast to cook up those fillets … Here’s a secret that I’ve been asked to share! It’s time to reveal how I make the perfect salmon fillet. The skin is packed full of nutrients and is totally amazing when it’s crispy! This technique can be applied … Continue reading Popeye’s Power Breakfast & How to Cook the Perfect Fish Fillet
Talk about an amazing meal on a budget. This gastronomic delight cost about £7 and just keeps on feeding me back the yumminess. In a large casserole dish lightly brown about half a kilo of whatever sausages you like – vegan or meat and always gluten free of course! I chop them into about one inch sections so they are bite sized (depending of course on the size of your mouth and how hungry you are at the time of chopping!). In this one, I used Merguez, which are a type of spicy lamb sausage which my local butcher makes. … Continue reading Sarah’s Scrumptious Sausage Casserole
Rick Stein is a bit of a hero of mine. I love the way he simplifies food and uses quality produce to create divine yumminess on a plate! I’ve tweaked it ever so slightly … no sugar or salt 🙂 Ingredients: 100g finely grated fresh coconut 4 fat lemon grass stalks, bruised 50g piece tamarind pulp 3 tbsp coconut oil 3 x 5cm cinnamon stick pieces 3 star anise 6 cloves 12 green cardamom pods, lightly bruised 1.5kg lamb rump, cut into 5cm chunks 800ml coconut milk 8 kaffir lime leaves Spice paste: 10 dried red chillies 225g brown onions … Continue reading Rick Stein’s Beef Rendang – but I’ve used Lamb!
Healthy Cooking for Beginners - Heal Yourself With Food 