Thinly slice cold lamb Heat some olive oil in a pan Add lamb, juice of one pomegranate and one lime Handful of sliced fresh spinach Heat through Serve with the pomegranate seeds Oh wow – that was spontaneous deliciousness!! Continue reading Best Leftover Roast Lamb Quick Supper Ever!!
This was created with what was in the fridge … Olive oil in a deep non-stick fry pan … Then gluten free lamb merguez sausages cut into pieces, finely sliced leek, red peppers chopped, a few cherry tomatoes, some herbs and turmeric. Cook till sausages are cooked through and leeks/peppers are soft. Add a handful of spinach and steam with the lid on for a few minutes. Create some ‘holes’ in the mixture and break in eggs.Cook till you like them – EAT with Love ♥ Swap out the sausages for fish or prawns or leave out altogether for a … Continue reading Totally Awesome One Pan Brunch
You could enjoy this at any time of day, but I had it for breakfast and it was very fitting indeed. While steaming some broccoli florets, grind a handful of almonds – not too much though. Warm some olive oil in frying pan on medium heat and add the nuts. Add a teaspoon of turmeric, a sprinkle of cumin, a dusting of sweet smoked paprika and a few caraway seeds. Gently fry until roasted. When the broccoli is tender (not too soft), remove from steam and in a bowl combine with pepper, olive oil and a teaspoon of rose harissa. … Continue reading Jinya’s Warm Broccoli Salad with Roasted Spicy Almond Chunks
I just made a deliciously simple soup … Gently simmer till soft broccoli, fine green beans, onion, fresh basil, fresh parsley, oregano with a glug of olive oil and a sprinkle of black pepper. Blend – Simple and yummy! Continue reading Jane’s Simple Green Soup
Roast red peppers in the oven till the skin is blackened. De-skin and de-seed and blend with roasted almonds, lime or lemon juise, cumin, tomato puree, garlic and olive oil. Place in the fridge to firm prior to serving. Serve with crudites or gluten/yeast free crackers. Continue reading Fiona’s Red Pepper & Almond Dip
Cook cauliflower till soft. Blend with roasted almonds, paprika, lemon juice, tahini, garlic and a little sesame oil. Place in the fridge to firm up prior to serving. Serve with crudites of gluten/yeast free crackers Continue reading Fiona’s Cauliflower & Almond Hummus
Whisk together 100grams coconut flour with 2 eggs and 220ml of coconut milk Add tumeric and chilli powder and roasted cumin and carraway seeds and leave in the bowl In a pan, gently saute a sliced onion and chopped garlic Add 12 halved cherry tomatoes and 100grams of spinach till softened and add fresh coriander Mix hot ingredients with egg mixture place in a greased and lined loaf tin Sprinkle black sesame seeds on top cook 20-30 minutes in hot oven 220oC It can be lightly browned under grill the next day and great in a packed lunch Continue reading Fiona’s Spinach and Cherry Tomato Loaf
One bunch kale plus one tablespoon olive oil Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated baking sheet with parchment paper. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with spices or herbs if you like. Bake until the edges brown but are not burnt, 10 to 15 minutes. Keep an eye on them, they can burn easily 🙂 Continue reading Rachel’s Kale Crisps
Ingredients: – prawns (as big as you can find) – about 8 tablespoons of olive oil – about 2 tablespoons of lemon juice – about 3 tablespoons of honey – 3 cloves of garlic – black pepper Clean the prawns, make sure that they are not wet and put them in a marinade of all the other ingredients for about two hours, then fry them (no need to add extra olive oil) or grill them in a grillpan. Yummissimo with a simple green salad….. With love, Ingenoor Continue reading Ingenoor’s Divine Prawns
Now I know there are literally hundreds of everyone’s favourite green curry chicken … here’s mine … Saute a finely sliced brown onion in some coconut oil with two large tablespoons of green curry paste. Add one packet of creamed coconut (hard pressed) into the pan and two cups of water. Allow the coconut to break down, helping with your wooden spoon! Once the coconut has dissolved and you now have a thick cream, add six skinless chicken thighs. Cover and simmer ever so slowly for 30 minutes till the chicken is almost falling off the bone. Add about a … Continue reading Sarah’s Simple Green Curry With Chicken
Healthy Cooking for Beginners - Heal Yourself With Food 