Recipes

Crunchy Bean, Quinoa & Carrot Salad

Serves 4
If you time it right, this salad can be prepared while the quinoa is cooking. Then you won’t only have a quick salad, but it will also be lukewarm, which is how I like it best. If you don’t time it right it will be served cold, but that tastes pretty darn good too.
1 lb (450 g) green and yellow beans, trimmed
2 cups quinoa
8 heirloom carrots, sliced thinly
2 spring onions, thinly sliced
1/2 cup raisins
1 cup toasted hazelnuts, coarsely chopped or halved
1/2 cup lingonberries (can be replaced with red or black currants or fresh cranberries)

Dressing
4 tbsp Dijon mustard, preferably coarse grained
3 tsp honey
juice from 1 medium sized lemon
3 tbsp apple cider vinegar
4 tbsp olive oil
sea salt & black pepper
Preheat the oven to 400°F (200°C). Trim off the edges of the beans and put them in a large sauce pan with boiling water and a pinch of salt. Remove after only 1 minute, using a sieve. Put the water back on the heat. Rinse the quinoa and then add them to the water. Let boil for about 15 minutes, or until you can see the small tails on the quinoa. Meanwhile, add the carrot slices to a small bowl. Pour about 2 tbsp olive oil over them and toss until all are coated in oil. Spread evenly on a baking sheet covered with parchment paper. Sprinkle some salt over and bake for about 7-8 minutes (depending on how thinly sliced they are). Keep an eye on the oven so they don’t burn. Remove when the edges are starting to curl. Now it’s time to make the dressing. Whisk together mustard and honey. Add lemon juice, vinegar and oil and whisk for about 30 seconds. Add salt and pepper according to taste.
Assembling: Add beans, cooked quinoa, roasted carrots, onion and raisins in a large salad bowl. Pour over the dressing and toss, using your hands, until everything is well mixed. Top with toasted hazelnuts and lingonberries and serve immediately.

Anti-cancer chickpea & potato curry

1 teaspoon black peppercorns
2 large cloves garlic, peeled
1 whole coriander (cilantro) plant - washed and set aside
2 tablespoons coconut oil (melted)
1 tablespoon tumeric
half an onion chopped
2 medium size potatoes washed and diced
300g can chickpeas drained and washed
2 medium sized tomatoes washed and cubed
3/4 cup coconut milk
1/2 cup warm filtered water
1tbsp tamari (or salt reduced soy sauce)
1/2 tsp brown sugar
salt to taste

Method:

1.  Place peppercorns in a blender or mortar and pestle.  Add garlic and coriander plant.  Blend or pound to a paste.  Add coconut oil and mix well.
2.  Transfer paste and onion to a heavy bottomed pan and cook over medium heat for 2mins stiring frequently.   Stir in tumeric and cook for another minute.
3.  Add potatoes, chickpeas and tomatoes.  Stir so the potatoes are covered in the tumeric then add the coconut milk, water, tamari and sugar.  Bring to the boil and then let it simmer slowly for 15minutes until the potatoes are cooked.
4.  Season to taste and add some extra coriander to serve for a bit of fancyness!

Enjoy xxooxx

Roast Salmon with pickled fennel, cucumber & mint salad

4 salmon fillets
Olive oil
2 fennel bulbs
2 lebanese cucumbers (or normal cucumbers if you can't find lebanese ones)
Dressing:
2 tsp caster sugar
2 Tbsp white wine vinegar
Juice 1 lemon
1 bunch mint to garnish

Method:
Preheat oven  to 200 degrees.  Drizzle salmond with a little olive oil, seaon with salt and black pepper and place on a baking tray.
Bake salmon for 10-15mins.  Let it cool then wrap in foil until ready to use.
Using a mandoline or sharp knife, finely slice the fennel (reserving the fronds) and cucumber and place in a lidded container.
To make the dressing, dissolve sugar in vinegar and lemon juice.  Season well and pour over fennel and cucumber.  Add lid and refrigerate for at least 1 hour.
Once at your outdoor venue, drain excess juices from fennel mix and place in a serving bowl.
Gently flake salmon on top of fennel mix and toss to combine.  Garnish with mint leaves and reserved fennel fronds.

LENTIL, KUMURA & WATERCRESS SOUP

Boil 1 cup of lentils in unsalted water for 10 minutes (or use two cans of lentils).  Drain and set aside.  Heat 3 tbsp olive oil in a large pot and add 2 diced medium onions, 2 crushed cloves garlic, the finely grated zest of 1 lemon and 2 tbsp grated fresh ginger.  Cook over a medium heat until onion is softened but not browned.  Add lentils, 3 medium peeled and diced kumara (750g), 2 litres veggie stock, 2 tbsp soy sauce and 1 tbsp manuka honey.  Cover and simmer until kumara is tender (about 25mins).  Use a hand held blender stick and puree half of the soup and return it back to the pot (I just pureed straight into the pot).  Just before serving, add 4 handfuls of watercress leaves and 3 tbsp lemon juice.  Season to taste and serve at once.  Serves 6.

Mini peanut butter cups

Recipe is courtesy of Joe Cross - www.rebootwithjoe.com




Ingredients:
1/2 cup cacao powder
1/4 cup coconut oil
1/4 cup pure maple syrup
1/4 cup all natural, organic peanut butter* (or almond butter or cashew butter)
12 mini cupcake wrappers

Directions:
1.) Mix cacao powder, coconut oil, and maple syrup in a small bowl until a smooth consistency is formed.
2.) Place a small spoonful of the chocolate into the bottom of the cupcake wrappers.
3.) Add a small scoop of peanut butter to the chocolate and spread evenly.
4.) Top the peanut butter with a small scoop of the chocolate and spread evenly to coat the surface.
5.) Place the mini Peanut Butter Cups in the freezer.
6.) Serve once they are hardened and chilled (about 1 hour).
7.) If you are storing them to eat later, store in the freezer.