A Superfood salad with Moroccan flavours using the very last of the seasons red capsicum and tomatoes and the much loved Superfood pomegranate.
150g yellow cherry tomatoes
150g red or black cherry tomatoes
1 red capsicum
1/2 red onion
seeds of small pomegranate
1 T chopped mint
2 garlic cloves, crushed
1/2 t ground cumin
3 T apple cider vinegar
3 T olive oil
1 & 1/2 T pomegranate molasses
sea salt and black pepper to season
Dice tomatoes, capsicum and onion and then combine all salad ingredients in a bowl. Whisk dressing ingredients in a small bowl and then pour over salad. Mix to gently combine. Garnish with extra mint and drizzle extra olive oil over salad, if desired.
Beetroot contains betacyanin which an antioxidant from the red pigment - a powerful anti-cancer agent. Beetroot is in abundance at our place so I thought I would try a Pete Evans recipe and he never lets me down - this is awesome!
500g beetroot (2 large or 4 small)
3 Tbl unhulled tahini
1 garlic clove, chopped
2 Tbl extra virgin olive oil
2 Tbl lemon juice
1 Tbl apple cider vinegar
2 tsp cumin powder
1/2 tsp sea salt
Vegetables for dipping
Preheat oven to 180 degrees. Wrap beetroot in foil and roast for 1-2hrs until tender. Set aside to cool. When cool, peel and roughly chop.
Place beetroot in food processor, add tahini, garlic, oil, lemon juice, vinegar, cumin and salt and process until smooth.
Creamy Cashew hummus with Quinoa Tabouli - inspired by Paleo for Weight Loss cooking school last weekend changing chickpeas for cashews and wheat bulgur for quinoa.... As promised to everyone who participated!
2 cups of cashews, soaked for at least 2hrs, then rinsed and drained
1/3 cup of tahini
1 -2 cloves of garlic
3/4 cup lemon juice
1 tsp sesame oil
2 tsp ground cumin
2 tsp ground coriander
dash of cayenne pepper
1/2 cup extra virgin olive oil
1 tsp celtic sea salt
smoke paprika to garnish
Blend together and adjust to taste.
1 cup of cooked quinoa
large bunch of parsley
small Lebanese cucumber
1/2 punnet of cherry tomatoes
Salt & Pepper to taste
Lemon or Lime juice
Finely chop parsley, cucumber and tomatoes the mix in quinoa, lemon juice and olive oil. Season with Salt and pepper to taste
Mango time - Yay! This is a fantastic gluten free pancake recipe that I created by modifying a Gwyneth Paltrow recipe - apparently it was her dad's famous recipe which will no doubt become my daughters favourite recipe. The original recipe uses more eggs and buttermilk but I find kefir works really well in this recipe and my family doesn't like too many eggs. If you want to learn how to make your own Kefir then you should book for my next cooking school - Raw & Fermented foods Saturday 26th November...
1cup buckwheat flour
pinch of celtic sea salt
1cup coconut kefir or kefir milk
¼ teaspoon cinnamon
2 tablespoon coconut sugar, rapadura sugar or raw honey (you can omit this if you want a low sugar recipe)
40g melted butter, ghee or coconut oil (If I am being lazy I omit this)
1 & 1/2 teaspoon baking powder
ghee, butter or coconut oil for frying
Mix dry ingredients together in a large bowl. Whisk the Kefir, melted butter and eggs together in another bowl. Add t...
This chocolate mousse cake contains sweet potato, it seems that using vegetables in cakes is all the rage at the moment! Try this rich cake with sweet potato, dates, eggs and almond meal, it is sugar free, dairy free and gluten free. This recipe is from Donna Hay's Fresh and light magazine...
1 large sweet potato (about 300g) peel and cut into 4cm cubes
20 fresh dates (300g), pitted and chopped
2 t vanilla extract
1 cup (120g) almond meal
1/2 cup (75g) buckwheat flour
3/4 cup (75g) raw cacao powder
1 t baking powder
50g 70% dark chocolate, finely ground
Blueberries to decorate
Preheat oven to 160 degrees celcius. Place the sweet potato in a large saucepan of boiling water and cook for 20 mins or until tender. Drain and set aside to cool slightly. Place the dates in a bowl and cover with boiling water. Set aside to soak for 10 mins and then drain. Place sweet potatoes, dates, vanilla, almond meal, flour, cacao, baking powder and eggs in a food processor and process for...
One of my favourite salads combining lentils, halloumi, black currants, red onions with a lovely dressing which is spiced with cumin - reminding me of the amazing time I had traveling in Morocco.
Mixed Salad leaves
Chopped red onions
French (du Puy) lentils precooked
Halloumi cheese grilled/fried on a pan
4 T extra virgin olive oil
2 T red wine vinegar or balsamic vinegar
1 T pomegranate molasses
1 t powdered cumin
juice from half a lemon or lime
Experiment with different quantities of ingredients for the salad and use your gut feeling regarding proportions of ingredients. Mix Salad ingredients in a bowl, mix dressing ingredients in a jar and then toss salad with dressing and serve with home-grown alfalfa sprouts (Book in at Group Services for the next Raw & Fermented Cooking School to find out how to grown the perfect alfalfa sprouts).
Don't forget the humble Omelette - protein, fat and vegetables what more do you need? If I am working from home I often have a vegetable Omelette for Lunch or a lazy dinner - so quick & easy! It never fails to amaze me how different ingredients can make a completely different tasting omelette... so be creative and try using different vegetables, herbs and cheeses or try a dairy free option.
Salt & Pepper
Chopped red capsicum
Chopped red onion
Chopped coriander or other herbs
Chopped snow peas
Ash Goat cheese or other cheese
Heat a small pan with some butter, whisk together eggs with salt & pepper then pour into pan, add chopped vegetables, cheese & coriander. Cook bottom and then fold to melt cheese and further cook vegetables. You can add nut milk or dairy milk to the eggs whilst beating but I find the Omelette holds together nicely without extra liquid. Serve with a green salad.
A simple Paleo dish which can be served with coleslaw or steamed vegetables or sweet potato wedges.... Next weekend I am running Paleo for Weight Loss Cooking School so I thought I would feature a meat recipe. I only eat a small amount of red meat but when I crave some red meat I can't go past organic rump steak grilled on the pan with grilled onions and often mushrooms...
Organic rump steak
Chopped coriander or parsley
Salt & Pepper
Season steak with salt & pepper, heat olive oil in a frying pan, searing steak and cooking to your liking. Remove the steak to rest. Then add onion to pan and cook until caramelized. Lightly steam green beans and blend avocado with lemon juice and olive oil, then add chopped coriander or parsley. Serve steak with green beans and avocado sauce, topped with the grilled onion.
Salad in wintertime? Try this delicious recipe with caper berries, lentil sprouts and herb yoghurt dressing...I love a big salad for lunch even in winter time - the trick is to make sure the ingrediants are at room temperature by taking them out of the fridge an hour or so before making or taking a salad (in a container) to work and leaving it out of the fridge! In winter is it also important to use warming ingrediants such as chilli, pepper, mustard and root vegetables such as carrot, beetroot and bitter greens like rocket.
Mixed salad leaves
Black lentil sprouts
Cracker black pepper
Yoghurt and Herb Dressing:
1-1/2 fresh red chilli
1 clove garlic
Small bunch of herbs (tarragon, thyme or basil)
2 T red wine vinegar or apple cider vinegar
3 T organic yoghurt
6 T extra virgin olive oil
For dressing blend ingrediants in a bullet blender to desired consis...