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
I wanted something quick, warm and delicious tonight so I melted a tablespoon of coconut oil, added to it two chopped brown onions, two small fennel bulbs and half a butternut squash, peeled and chopped into small-ish pieces. Added a heaped teaspoon of red curry paste, two bay leaves, finely chopped lemongrass stalk and a cup of water and a tin of coconut milk and simmered till it the pumpkin was soft. Remove the bay leaves and blend till smooth. We added a teaspoon of crunchy peanut butter to our bowls and stirred through at the table. Divine ❤ … Continue reading Sarah’s Satay Pumpkin Soup
My latest HuffPost blog One of my close friends is a nutritionist and to quote her – “FACT about 75% of the world’s population does NOT have the enzyme to break down the sugar in milk (AJCN). Worth pondering? So why are we TOLD to have 3 serves a day?? Who are we going to listen to – the authorities or our bodies??” Are we programmed to be deaf to our body? Are we ever really listened to by our parents if we don’t want to eat something? So do we learn not to listen and then choose not to … Continue reading Hello? Hello?! Are you listening to your body?
1 Eggplant sliced 1 clove garlic juice half a lemon sesame oil seeds from 1/2 pomegranate fresh parsley fresh mint black pepper Chargrill the eggplant coated with sesame oil until tender and caramelised. Then simply toss the remaining ingredients through. Super delicious with Dukkah coated chicken or lamb and a green garden salad Continue reading Jennene’s Grilled Eggplant (Aubergine) & Pomegranate Salad
1 kg fresh peaches skinned and halved 4 sprigs fresh rosemary 1 Vanilla Bean split 1 tbspn Maple Syrup 1/4 cup water Place the above ingredients in a pot and gently simmer until fragrant and peaches are tender but not falling apart. Gently remove the peaches from the pot and reduce the liquid to a syrup consistency. Place in a lovely bowl and pour the syrup (with rosemary and vanilla) on top and garnish with seeds from 1/2 a pomegranate and fresh mint. I served this with a nut cream made from walnuts, pistachios, almonds, rosewater and mint. Continue reading Jennene’s Poached Peaches with Rosemary, Vanilla & Pomegranate
Here’s my newest Huff Post blog with some goodies for Christmas dinner! So here we are again – same, same different year. The silly season where it is totally accepted that we gorge ourselves on all manner of food – whatever we want, and of course, get drunk at Christmas parties and eat bad canapĂ©s and dodgy party pies! Woop woop – what fun! And wow, here we go again down the battle ground of the supermarket aisles – fully loaded with special roasting potatoes, goose fat, sausages, turkeys, hams, creams, custards, puddings and sauces – flogging us all manner … Continue reading The C Word – Christmas – and the Spiral of Over Indulgence
Healthy Cooking for Beginners - Heal Yourself With Food 