Tag: gluten free recipes

Author inspiration, Chicken, Seafood, Soup, Spicy2 Comments

Sarah’s Asian Chicken & Seaweed Soup

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Hello everyone! I just found this in some notes … a creation from a while ago that is going on the menu for sure! Pop some skinless chicken thighs (with the bone) into a deep saucepan and barely cover with water. Simmer with sesame oil, star anise, cinnamon bark, shallots, lemongrass, peppercorns. chilli and garlic … when the chicken is almost falling from the bone … strain the liquid and save it. Remove the chicken bones then return the liquid to the pot, discarding the cinnamon, star anise, lemongrass, peppercorns etc. to the pot with the chicken minus the bones … Continue reading Sarah’s Asian Chicken & Seaweed Soup

Author inspiration, Soup, Vegan, VegetableLeave a comment

Divine Herb Soup

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My intention was to make a batch of the Herby Fish Chowder – because it is so nourishing. After all, we eat to nourish ourselves right? But there is a twist in the tale … I doubled the herb content and added fresh spinach instead of fish … here’s how the inspired Divine Herb Soup evolved to be the smooth, multi-layered, simply loving harmony of scent, taste, picture perfect green-ness I have ever had. Wash and dry 1 cup each of fresh: Sweet basil Tarragon Flat leaf parsley Dill Place in a blender with two garlic cloves and a small … Continue reading Divine Herb Soup

Author inspiration, Recipes, Salad, Vegan, VegetableLeave a comment

Fennel, Coconut & Mint Salad

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The sun has been shining in London and we had a barbecue to celebrate! Here is my contribution … In a large bowl toss together finely sliced fennel, baby gem or cos lettuce leaves with lots of shredded coconut and fresh mint leaves. The dressing is lemon juice, olive oil, pepper and vanilla powder. Simple recipe with so much flavour! Continue reading Fennel, Coconut & Mint Salad

Author inspiration, Dessert, Snack, Vegan7 Comments

Coconut & Almond Truffles

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I had a lovely lunch last weekend with Alex and we were discussing how much sugar impacts on how much we eat. We’ve both had a similar experience – by reducing sugar we have reduced the craving for more food. It’s like sugar runs another program in my brain that overrides my ‘satisfied’ belly. We have both found that by cutting down on sugar of any kind, the feeling of ‘enough’ could truly be felt and over-eating is no longer a driving force at meal time. Inspired by this conversation, I’ve created a ‘sweet treat’ that is lovely to offer … Continue reading Coconut & Almond Truffles

Author inspiration, Breakfast, Recipes, Snack, Vegan, Vegetable3 Comments

Simple Vegetable Supper

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This week was really busy at work. I have started to integrate into a new department to take over from a lady who will be going on maternity leave in three months. So in addition to my usual work, I am picking up more tasks and spent Friday focussed and busy. I love being busy so it wasn’t exhausting or stressful. When I got home at 7.30pm, I was hungry and tired, so I wanted to have something super nutritious and light that would send me to sleep in harmony. In a large fry pan I melted some coconut oil. … Continue reading Simple Vegetable Supper

Breakfast, Seafood, Soup6 Comments

Herby Fish Chowder

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This recipe is adapted from one I had recently in Norway with Eva. It’s so nourishing and simple to make. Ingredients: 1 red onion 2 teas turmeric Whole red chilli (medium heat) 4 garlic cloves 2 cups fresh herbs – Tarragon (essential), Parsley, Dill, Oregano, Thyme (whatever you feel to use) 1 big fennel bulb (or two medium) 1 400ml tin coconut milk 600g cod loin Water and/or fish stock Process: In a blender, put around 2 cups of fresh herbs – I used tarragon, parsley and thyme (no stalks) Add garlic and chilli 1/2 cup water to blend into … Continue reading Herby Fish Chowder

Author inspiration, Recipes, Saucy, Seafood, Soup, Spicy, Vegan, VegetableLeave a comment

Sarah’s Luscious Laksa

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Laksa is a Malaysian soup that was my favourite when I lived in Australia. There aren’t many in London, so I have created my own. I made this Laksa paste from a few recipes that I found – it’s been ‘Sarah-fied’ – and verified – it’s amazing! 4 shallots 6 garlic cloves 2 tbls crushed macadamia 4 tbls soaked dried shrimp 6 bulbs fresh lemongrass 2 teas chilli flakes 2 teas turmeric 4 teas coriander seeds 1 teas fennel seed 1 teas cumin seed 1/2 teas cinnamon 4 cardamom pods 6 kaffir lime leaves Fresh mint Fresh coriander stalks Blend … Continue reading Sarah’s Luscious Laksa

Salad, Vegan, VegetableLeave a comment

Beautiful Bean Salad

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Protein for vegetarians! Soak chickpeas and cannellini beans overnight then boil gently for one hour. Drain, rinse in cold water and allow to cool. Dress with fresh chopped flat leaf parsley Chopped, pitted green olives (in olive oil, not brine – too salty!) Roughly chopped rocket leaves Add chilli if you feel like some extra fire Lots of ground black pepper Serve with an olive oil and lemon (or orange!) juice dressing and a handful of toasted, blanched almonds. Dress it half an hour before serving so the beans soak up the yummy dressing! Continue reading Beautiful Bean Salad