Asian Eggs and can be eaten any time of the day. In a fry pan heat some olive oil and add chopped fresh chilli, garlic, spring onion, basil and coriander – stir gently Add some tinned tuna and mix together Add 2-3 eggs and stir together until eggs are cooked through Stir through some fresh chopped coriander and basil once you have taken the fry pan off the heat Grind some fresh black pepper over the top En-JOY Continue reading Sally’s Asian Eggs
An accompaniment for any table meal. 1/2 kilo garlic – peel garlic and leave cloves whole (or buy it already like this ) Place garlic in a medium saucepan. Add olive oil (enough to cover the garlic) add herbs, rosemary and thyme. Start to gently warm the oil. Gently warm it until garlic starts to turn golden brown. Use a very low temperature and keep checking it. Takes about 20-30mins. Keep moving the garlic around the saucepan. Let it cool and place in an airtight container. Use as an accompaniment, on salads, to marinate fish or meat, to make aioli … Continue reading Sally’s Confit Garlic
Cook celery in a saucepan with olive oil till soft. Add spinach, mint and black pepper and a little stock or water. Blend – that’s it! Add tin tuna when heated for extra substance if feel to. And it doesn’t get much simpler than that!! Continue reading Simple Celery & Spinach Soup
Sandra Dallimore and I went to the amazing Chin Chin last week – gorgeous Asian restaurant in Flinders Lane in Melbourne – and tried their Yellow Pumpkin & Aubergine Curry – we have experimented with our own version this evening and it was incredible – here it is! In a pestle & mortar, make a paste with: 2 x whole star anise 2 teaspoons coriander seeds 1 or 2 large garlic cloves 2 teaspoons dried red chili flakes Seeds from seven cardamon pods 2 teaspoons lemongrass 2 teaspoons turmeric Zest of one lime 5 thinly sliced kaffir lime leaves 2 … Continue reading The Last Melbourne Curry
This morning I have been on my Facebook page and the subject came up about treating ourselves when we’ve been good and that usually that treat is to feel normal because we have removed bad things from our diet. Di and I were commenting on a post where someone was asking whether there is a yeast free alcohol available and her comments are inspirational and very honest. “… for the ones who have just separated themselves from eating like everyone else around them (when on realisation it is them who suffer from ailments), it is difficult sometimes to just go … Continue reading The New ‘Normal’
I love making nori rolls as they are easy to take with me when I travel or for lunch at work. I fry thin omelets from eggs with some spices (such as turmeric, wasabi, black pepper, chili, Italian herbs or fresh herbs. You can also add a little garlic powder) and cut those in half. Place the half (cooled down) omelet on the nori sheet. Then on the middle of the omelet place your filling. Your filling can be whatever you like: salad, avocado, greens like watercress, sprouts, smoked salmon, tuna etc. I have even filled them with left over … Continue reading Carolien’s Nori Rolls
1 egg 1 3/4 tablespoons flax seed meal (ground flax/linseed) Water to loosen as needed Whisk egg add flax meal whisk again if too thick add splash of water – you are after a thick pancake batter not runny Heat few drops oil if frying pan medium heat add Pour enough mixture to coat bottom of frying pan – spread out with back of spoon to get it evenly distributed Aiming for a thick crepe or English pancake thickness Allow to cook until golden then flip over and cook on other side until egg is cooked through and golden both … Continue reading Rachel’s Grain Free Eggy Wraps
4 eggs 1/4 cup coconut milk or nut milk 1 tablespoon maple syrup or honey 1/4 cup coconut flour 1 teaspoon baking powder 1 teaspoon vanilla powder 1 teaspoon cinnamon 1/4 cup coconut oilWhisk eggs the add all ingredients except oil whisk again Add oil give it another good whiskCook on a griddle or frying pan lightly oiled medium heat Drop a table spoon sized amount for each little pancake Cook for a couple of minutes before flipping to cook other side. These burn easily so do not have the heat too high Lovely naked (the pancake – not you!) … Continue reading Rachel’s Coconut Flour Pancakes
3 eggs 1/2 cup coconut milk Whisk eggs and coconut milk together Cook in small frying pan as a crepe Turning gently as can break easily Great spread with nut butter Or fill with fruit Continue reading Rachel’s Coconut Crepes
450g nut butter e.g almond, peanut or cashew, brazil nut etc (almond is our favourite) 1/2 to 3/4 cup honey depending on how sweet you like them 2 eggs 2 teaspoon baking powder Pre heat oven 180 deg C Mix together all ingredients Line a rectangular tray with grease proof paper Pour in brownie mixture Bake 15 – 20 mins so still a bit gooey in the centre Cool and cut into portions and enjoy No one would every guess they were gluten and dairy free Some variations for you to have fun with: Try 1/2 tahini and 1/2 almond … Continue reading Rachel’s Nut Butter Brownies
Healthy Cooking for Beginners - Heal Yourself With Food 