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Posts tagged ‘gluten free’

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.

Gluten free banana bread

Image   Today we wanted to use up a packet of almond meal left over from Jess making her own almond milk and thought we would include it in a banana bread and see what the result was. Here is the recipe we used:

Ingredients –

1 cup rice flour

1 cup almond meal (run it briefly through the blender to break up hard lumps)

1 cup mashed bananas

1/2 cup coconut oil – can use 125g butter if you don’t mind the dairy

2 Tbsp honey or agave syrup (we don’t like it too sweet)

2 Tbsp water with 1 tspn chia seeds – allow to stand for 15 minutes

3 Tbsp almond milk

2 eggs

2 level tspn Baking powder

1 Tbsp freshly squeezed lemon juice

Zest of 1 lemon – wash lemon first if it is waxed

Directions-

  • Heat up oven to 180C
  • Use a brush to coat the inside of a loaf pan with coconut oil and then dust it with rice flour
  • Place all ingredients into a bowl
  • Mix together with a spatula
  • Place in prepared loaf tin
  • Cook at 180C for 40 – 45 minutes, until golden brown

The smell of the loaf coming out the oven brought everyone to the kitchen, hovering, making tea and generally getting ready to taste. It was delicious and quite substantial. The almond meal had given it a lovely nutty flavour and the chia seeds, a slight crunch. Thought I would love to share it with you all.  Happy baking!

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!!

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.

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