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Posts tagged ‘delicious’

Anti-inflammatory vegetable soup – Goan style!

I first tried the delicious Goan style Mussel soup from the Ballymaloe Cookery Course book,

but I see that there are a good few on the net (e.g. http://www.bbcgoodfood.com/recipes/2852678/goan-mussels)

It has become one of my most adapted and cooked recipes and we eat a version of this often at home.

Today, I decided to make a vegetable soup version, and it is packed full of anti-inflammatory natural ingredients.

I make a point of buying fresh organic vegetables.

Recipe

Serves 6

2T coconut oil

1 diced onion

2 t grated fresh ginger

3 cloves fresh garlic

1 t ground tumeric

2 t ground cumin

2 t ground coriander

½ t salt

400mls coconut milk

250mls hot water with 2 vegan, gluten-free stock cube dissolved

1-2 fresh green chillies

2 sticks and leaves celery – diced

2-3 leeks – diced

3 baby marrows  – diced

½ Cauliflower – diced

1 carrot – diced

Method:

  • Heat the coconut oil in a pan and add the chill, onion, ginger and garlic and stir till onions glassy.
  • Add in the salt and spices cooking gently for a few minutes.
  • Add all the diced vegetables and stir for a few minutes
  • Add the water and stock and cover, simmering for 5 minutes

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  • Add the coconut milk and simmer for a further 10 minutes
  • Remove from the heat and blitz till smooth with a stick liquidizer IMG_1936

Enjoy garnished with lots of fresh coriander and a squeeze of lime if you want to amp up the flavor!

If you are Banting, leave out the carrot!

If you are not vegan and want to add animal protein, add in thinly sliced raw chicken or fish

after blitzing the vegetables into the smooth soup and keep on heating until meat is cooked.

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Green and low GI vegetable cleanse

Many of you are doing a cleanse as the start of your Anti – Candida therapy plan. With my clients I know eating such a vegetable rich diet is often a new thing. So what does it look like?

I decided to share a few pictures of the meals that are perfect for this, over the next week or so.

Here is an example of a lunch. This is a green leafy salad, with rocket (arugula/rucola), kale and mixed leaves of lettuce. There are a few carrot shavings and cucumber slices mixed in. It is topped with asparagus, pan fried in a little coconut oil and has grilled broccoli on the side. The pretty red jewels are diced red peppers and it is topped with thinly sliced celery for crunch and borage flowers for beauty. Fresh coconut slithers decorate the top and it is dressed in a delicious mix of olive oil, fresh lemon juice and a touch of crushed garlic and chilli. You could top it with a soft boiled egg or half an avocado.

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Now this is what I want you to have for lunch – delicious!!

Wheat-free banana bread

This is real proof that wheat-free can be simple, easy and delicious. If you are just starting out on a wheat-free journey or an experienced cook, this fabulous recipe is sure to become a family favourite.

Ingredients:

125g butter

1 cup sugar

2 large eggs

1 mashed banana

1 grated apple

1 Tablespoon lemon juice and zest

2 Tablespoons milk or water

1 and half cups wheat free flour

1/2 cup wheat-free almond flour

1 teaspoon baking powder

1 teaspoon bicarb.

Method:

1. Cream butter and sugar

2. Beat in the eggs slowly and mix well

3. Sift dry ingredients and fold in together

4. Add banana, carrot, and liquids and mix together. Pour into a greased loaf tin.

5. Bake at 180degrees celsius for about an hour, check that it is golden and starting to shrink away from loaf tin edge

6. Turn out and cool on a wire rack

Enjoy darlings!

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Breakfast of Champions from Me Organic

Breakfast of Champions from Me Organic

This delicious plateful of Quinoa and flax pancakes with blueberries, banana, sunflower and pumpkin seeds and nuts was one of the things I spotted from Me Organic – I’m going to try it. Delicious!

Healthy, delicious prawn recipe

Thank you all for your kind words and support. They have motivated to write another blog today – this time an aromatic Vietnamese prawns meal. One of my personal favourites!! I can’t remember where I originally sourced the recipe, but it is quick and simple. The standing time in the fridge allows you time to get the rest of the meal done.

Ingredients:

30mls sunflower oil

1 cup coconut milk

2 teaspoons fish sauce (Nam Pla)

Fresh lime juice (to taste)

24 raw, large tiger prawns, peeled and deveined

Marinade mix

1 red onion, finely chopped

1cm piece of fresh ginger, peeled and grated

1 piece lemon grass, cut finely (remove hardest outer layer first)

2 cloves fresh garlic, minced

1/2 fresh chilli deseeded and finely chopped (how hot do you like it? adjust accordingly)

Pinch of saffron

1/2 teaspoon dry coriander powder

To Taste add at end:

Good grind of black pepper

Pinch salt

Method:

1. Place the marinade mix in a pot (large enough for the prawns too,) and add the sunflower oil to it.

2. Add the cleaned prawns and toss well to coat.

3. Cover and stand in a fridge for an hour.

4. Remove the prawns to a bowl and bring marinade mix very gently to the boil.

5. Add the coconut milk and stir while you gently simmer for a minute or two

6. Add the prawns back to the pot and cook through on medium heat – 3-4 minutes.

7. Add the salt, pepper, fish sauce and lime juice, tasting to adjust the quantities

7. Finally, serve on a bed of steaming jasmine or basmati rice and garnish with several sprigs of fresh coriander

Ohh, be prepared for compliments. This is a heady and fragrant dish popular with prawn lovers.

Salad with figs, pecorino, basil and honey

Fig, honey and pecorino has to be one of the most palatable and sexy food combinations you can get. I just saw a delicious vision of such a salad – and had to share it with you all. As Martetatin says “Its colours are bright and it looks so fresh and festive.” Let me know what you think! Personally, I love rocket and walnuts so I would add these to the salad.

http://martetatin.wordpress.com/2012/05/25/salad-with-figs-pecorino-basil-and-honey/

Yours in good health …..

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