hi peeps ♥ I cooked cauliflower and red lentil dahl this afternoon with my chicken stock … dried lentils and cauliflower with a finely chopped brown onion in a saucepan Cover with stock, cover and simmer for 20 mins … voila! Serve with chopped parsley, a splash of lemon juice and chilli … truly scrumptious! Continue reading Sarah’s Cauliflower Dahl
http://www.lighthouse-uk.com/love-in-a-cup The Tea House at the Lighthouse in Somerset, UK shared their nut loaf recipe, and this is my version: 200g ground nuts (I used almonds, you could use other nuts too), Packet of silken tofu, Half a large grated courgette (you could use carrot or another vegetable grated) 1 egg Herbs (I used fresh thyme, turmeric, pepper and chilli – but you could use any combination of herbs you want). I mixed it all together, and put into a greased (with olive oil) baking tin/loaf tin (or lined with baking paper), and baked for 45 mins on around 175oC. … Continue reading Jane’s adaptation of the ‘Love in a Cup’ Nut Loaf
Patara, Mayfair, London, is a fantastic Thai restaurant everyone needs to try! Red curry paste (gluten, dairy, ginger free) Sugar/salt-free peanut butter Coconut milk, or coconut cream Prawns (or diced lamb or chicken) Onions, garlic, red capsicum, and either peas, cauliflower, carrot, or cabbage (or a combination) Chop the veg, lightly fry the onion, garlic, then add the rest of the chopped veg, and prawns, gently fry momentarily, then add a spoonful (or however much you want to use) of red curry paste, a teaspoon (or two) of peanut butter Add half a cup of hot water, stir, and then … Continue reading Jane’s version of the Patara London Curry
(Adapted from the Red Magazine website – taken out the sugar and ginger and am going to give it a try …) Cooking time: 20 minutes 2 tbsp olive oil 2 red onions, finely chopped 4 garlic cloves, finely chopped ¼- ½ tsp chilli powder ½ tsp turmeric ½ tsp ground cumin 1 tsp ground coriander 4 large tomatoes, skinned and finely chopped 400ml coconut milk 10 fresh or dried curry leaves 150g spinach, rinsed, stalks removed, and leaves finely shredded 400g raw king prawns, shelled weight Heat olive oil and add onions, garlic, cook until softened Add spices and … Continue reading Jane’s Prawn and Spinach Curry
I put the cod in a roasting pan, with some whole French shallots (brown skin off), some large pieces of red pepper, some cubes of beetroot, some large thick slices of garlic, and then chopped some fresh thyme, parsley, chilli with some turmeric and sprinkled all over, and sprinkled all with olive oil and gently roasted for around 30 – 40 minutes Continue reading Jane’s Roast Cod with Fresh Parsley, Thyme and Chilli
I had some lamb chops but you could use lamb steaks or chunks of lamb, with chopped tomatoes, chopped onion, chopped garlic, chopped courgette, and chopped cabbage, with some chilli, turmeric, tomato puree, fresh thyme, two bay leaves, pepper and parsley, dash of olive oil, and hot water Gently simmered it all for around 40 – 45 minutes, it was tender, and totally yummy … Continue reading Jane’s Lamb Stew
I put a large piece of cod onto a baking tray, surrounded by baby brussel sprouts, chopped green pepper, and cauliflower florets. I added parsley, chives, chilli pepper, black pepper and turmeric, and then drizzled it all with olive oil Baked slowly in the oven at 170oC for around 45 mins …. (and had a long bath while it baked!) How yummy are roasted brussel sprouts eh! Continue reading Jane’s Roasted Cod with Roast Brussel Sprouts, Green Pepper and Cauliflower
I had some cabbage (you can use chard and other green cabbagy veggies), onion, garlic, spinach, and gently lightly sauteed these in olive oil to soften, then I added some coconut milk, and let it simmer gently for a while, then I blended it, and, added pepper for seasoning … it is light and simple … Continue reading Jane’s Cabbage and Coconut Soup
Pre-heat oven to 180oC Fill one oven tray with chopped beetroot, and another tray of fennel, and some red onion and toss all in Olive Oil Roast gently and add whole garlic if you’re in the mood! When cooked through and soft, place into a pan, add some water (how much water is up to you – depends on the thickness you prefer), and some fresh herbs (e.g. parsley or tarragon), and pepper to your taste preference, and zap till wonderfully blended and smooth … totally yummy! Continue reading Jane’s Roasted Fennel and Beetroot Soup
Any sort of cabbage, red onion, carrot/s, broccoli, can also add leek, celery too – all chopped, plus fresh parsley, a few chopped chives, a bay leaf (or two), black pepper and olive oil, – pop it all into a pan, add enough hot water to just cover, and gently simmer for 10 – 15 mins max – NO blending, just simply eat and enjoy. Continue reading Jane’s Simple Vegetable Soup
Healthy Cooking for Beginners - Heal Yourself With Food 