Sunday, 21 June 2015

Cumin Spiced Cauliflower Soup

It's been a while between recipes and high time for a seasonal soup.
I told my kids it's a 'curried' vegetable soup and they loved it.

Ingredients

1 cauliflower head
2 tbsp olive oil
1 onion
3 cloves garlic
2 tsp cumin seeds
2 tsp curry powder
3C chicken or veggie stock
Yogurt
Parsley to garnish

Place cauliflower florets on a roasting tray. Toss with 1 tbsp of the oil.
Sprinkle with cumin seeds and curry powder.
Roast in 180c oven for 20 minutes.
Saute chopped onion and garlic in remaining olive oil until softened.
Add roast cauliflower and stock. Simmer for 20 minutes.
Blend with stick blender or in blender.
Serve with a dollop of yogurt and chopped parsley.

Savour the seasonal goodness of sulphur rich cauliflower- perfect for everyday & detox support.



Saturday, 6 June 2015

Goodness Green Masala


I love anything even remotely related to curry and will stir this through my salads, add to poached or scrambled eggs & marinate meat or seafood.

Full of fabulous anti-inflammatory herbs & spices.

Green Masala Paste

1 teaspoon fenugreek seeds (soaked overnight)
6 garlic cloves, chopped
2 tablespoons finely chopped fresh ginger
40g fresh mint leaves
40g fresh coriander leaves

120ml vinegar-  I use apple cider vinegar
3 teaspoons salt
3 teaspoons turmeric

1 teaspoon chilli powder
1/2 teaspoon ground cloves
1 teaspoon ground cardamom seeds

120ml vegetable oil
50ml sesame oil
 

Strain the soaked fenugreek, discard the water.
Process everything bar the oil, in a blender or food processor, to make a purée.
Heat the oil in a karahi (Indian version of a wok) or wok.
Add the paste to the oil. It will splatter a bit so be careful.
Stir-fry the paste continually to prevent it sticking until the water content is cooked out (it should take about 5 minutes). As the liquid is reduced, the paste will begin to make a regular bubbling noise if you don't stir, and it will splatter. Take the karahi off the stove. Leave to stand for 3-4 minutes. If the oil 'floats' to the top, the spices are cooked. Bottle the paste in sterilised jars.

Monday, 1 June 2015

Choc Chia Cookies

As with all the recipes on my site, these biscuits are fuss free, delicious and nutritious.


  • 2 Tbsp Chia seeds
  • 1/3rd C Water
  • 1/3 rd C Coconut oil
  • 1 Egg (optional)
  • 1 1/4 C Wholemeal flour (can use buckwheat for GFoption)
  • 1 C Cacao nibs or choc chips
  • 1/2 C Rapadura sugar
  • 1 Tsp Vanilla extract or seeds from 1 pod.
  • 1/2 tsp baking powder & pinch of  salt

Heat oven to 180C. Soak chia seeds in the water for 5 minutes (will form a gel). Whisk sugar & coconut oil (and egg if using) until well combined. Add flour, baking powder, & vanilla, stir until well combined. Add chia gel and cacao nibs or choc chips, fold through.

Roll into balls, place on baking tray, flatten with hand. Bake for 10-15 minutes.

Makes approx. 16 cookies.

Quick & Easy Beef Skewers

This recipe ticks all the boxes for convenience, ease and flavour.
I only ever eat locally produced, organic meat as it IS much healthier for me, you and the planet.
If using cheaper cuts of meat this will still be tender if marinated a bit longer…..
Serve this with a side of braised asian greens and rice or cauliflower rice. Couldn’t be much easier.

Marinade:

  • 1 Tsp ground ginger
  • 1 Tsp ground cumin
  • 1 Tsp ground nutmeg
  • 1 Tsp ground coriander
  • 1 Tsp chilli flakes ( I leave this out when cooking for kids)
  • 1 Tsp sea/Himalayan salt
  • 3 Garlic cloves, crushed
  • 3 Tbsp light soy sauce or tamari
  • 80ml Peanut oil
  • 1 Kg beef fillet, diced

Combine marinade ingredients in bowl. Add diced beef. Marinade for 15 minutess or more.
Thread onto pre-soaked bamboo skewers. Barbeque 3-4 mins either side.

Baste with remaining marinade whilst cooking. Serve with lemon wedges.