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
Gently brown some chopped chicken pieces (skinless thigh or breast) in olive oil and red curry paste (check to make sure it is free from sugar and gluten). Add one chopped red onion, carrot and other veg that you like (I used brussel sprouts and broccoli). Gently fry in olive oil, add a spoonful of peanut butter with a little hot water and gently simmer. When the chicken is just cooked, add some coconut milk and simmer to combine all the flavours until ready to eat. Continue reading Jane’s Chicken Curry
Large onion, large beetroot (or two small ones) carrot, olive oil, stock (chicken or veg), creamed coconut (2oz), lemon or lime juice, chopped fresh parsley, and chopped fresh mint, black pepper. Gently soften onion in a saucepan with olive oil, add grated carrot, grated beetroot, and stock, gently simmer till soft. Then add creamed coconut, simmer, then add lemon or lime juice, chopped fresh parsley and chopped fresh mint, black pepper, simmer until ready, you can blend it, or eat it as it is. If you find it sweet don’t have the carrot, or have less coconut. Lovely combo beetroot … Continue reading Jane’s Beetroot Soup with Mint and Coconut
2 leeks, 4 sticks celery, 1 fennel bulb, olive oil, fennel seeds, celery seeds, water or stock, black pepper (and you can add almond milk if you use it) Finely chop and slice the leeks, celery, and fennel, gently fry in olive oil until soft. Add fennel and celery seeds, add water or stock, and black pepper, and gently simmer, and if you use almond milk stir in just before the end. If you like, you can blend it, or keep it chunky, I had it chunky (with no almond milk). Continue reading Jane’s Fennel, Celery and Leek Soup
Chop all of the broccoli (including all the stem), savoy cabbage leaves (take out hard stems) leeks, and onion Add olive oil to a saucepan and gently saute the onion and leek with celery seed, and some chopped fresh parsley (or dried parsley), and black pepper Add hot water or stock, and gently simmer, then, blend when ready – it doesn’t need much water as it is a lovely soup when thick, the combination of the broccoli and savoy cabbage is very tasty Continue reading Jane’s Broccoli, Cabbage and Leek Soup
Healthy Cooking for Beginners - Heal Yourself With Food 