Gather greens, pak choi, carrots and any other vegetables you feel. Chop and steam. Add raw prawns a few minutes before you’re ready to serve. They cook in jiffy. The dressing – 2 tbsp tamari. 1 tsp peanut butter. 1 tsp tahini. Juice of half a lime. Whizz in a blender. Dress the prawns and veg. mix it up then garnish with spring onion, fresh chilli and sesame seeds. Bosh! Continue reading Jinya’s Prawns with Tamari Satay Dressing
1 Butternut Squash with skin left on, diced into quoobs 2 medium or 1 large red onion About 6 cloves of garlic 1 tbsp fennel seeds 1 tsp cumin powder 1 tbsp curry powder 1 tsp cinnamon Chives or spring onions 1 tin of coconut milk Water In a saucepan, saute onion and garlic in olive oil. Add the fennel seeds and cumin. stir for a minute or so then add the butternut. Stir regularly and saute lightly. Pour in water until just covering the vegetables. Bring to boil then turn down the heat to a gentle simmer. Add the … Continue reading Jinya’s Super Butternut Soup
1 tin of butterbeans 1 tin of chickpeas Lots of olive oil Garlic (as much as you like) Lemon juice Tahini Fresh basil Dusting of paprika Ground black pepper Introduce together in a blender and have a party! Continue reading Jinya’s Butterbean Hummus
In a pestle and mortar or spice grinder gather cumin seeds, black mustard seeds, a few coriander seeds and crushed chilli. Grind thoroughly. Chop up some lamb steaks and combine with herbs, turmeric, olive oil and minced garlic and marinade for at least one hour. Chop up courgette disks and red capsicum slices and layer with meat on skewers. Can be grilled or BBQ. Continue reading Jinya’s Lamb Kebab Bad Boys
200g of firm tofu 4 eggs 2 Tbsp approx Gram flour Drizzle of olive oil Gather the above in a blender and whizz away. Use a soup spoon for blinis or a ladle for pancake / wrap size and gently cook on a frying pan. Have fun flipping the pancakes! It’s all in the wrist… The toppings can be savory or sweet. I cooked a turkey steak in some jerk seasoning and had it in a wrap with guacamole, raw spinach, red capsicum and cucumber. Gotta say it was a delish dish. Continue reading Jinya’s Tofu Blini – Pancake – Wrap
Coat the leg of lamb with olive oil then with a sprinkle of turmeric then cover with a Moroccan spice rub (ras el hanout). Surround the leg with lots of whole cherry tomatoes and red onions chopped in big chunks. Roast for one hour on just above medium heat then covered the whole roasting tray with foil then turned it right down to about 150oC / gas mark 2 and let cook away for just under three hours. Baste very occasionally. When it’s done, rest the leg under some tin foil while taking a mashing implement and mash away at … Continue reading Jinya’s Slow Roasted Lamb with Cherry Tomatoes
Furikake in english mean ‘shake and sprinkle’… I make one out of sesame seeds, crushed chilli flakes and nori flakes. Delicious on soups and salads. I had some this morning on scrambled eggs with spinach, avocado and sprouts Continue reading Jinya’s Furikake
Spinach, half avocado, pomelo segments, chlorophyll or cherry concentrate, sprinkle of cayenne pepper, raw honey, almonds, sunflower seeds and water. Continue reading Jinya’s Green Breakfast Smoothie
Blueberry, blackberry, cherry concentrate, almonds, sunflower seeds, cinnamon, fresh basil, raw honey and water. Continue reading Jinya’s Pink Breakfast Smoothie
Yummy breakfast this morning – Chopped spring onion, one head of bok choy, a slice of red cabbage, clove or two of garlic, green chilli and chopped fried tofu pok. Into a pan with a splash of extra virgin olive oil. Warming, light and delicious. Add tuna for a a little more filling. Continue reading Lee’s Breakfast Delight
Healthy Cooking for Beginners - Heal Yourself With Food 