Turmeric, the bright yellow of the spice rainbow, has long been used in Chinese and Indian medicine. There are many claims about it being the cure for some serious illnesses so I advise reading this article if you are unsure. So while there's not enough scientific proof (on humans) to tout it as a super drug I'm still loving this smoothie which is an easy way to slip this spice into your life :)
Ingredients makes two glasses
1.5 cups almond milk
1/2 cup water
2 small bananas
1 tsp turmeric (I used the powder)
2 tbsp coconut oil
Chuck all the ingredients in a blender and blend on high until smooth. Enjoy!
I learnt a valuable lesson when I made this for my sister (ex-chef) and that's not to add water to vegetable stock after its been soaking up delicious flavours for hours, hence watering down the flavour and making it taste...well, like water. I don't know why I did it, clearly all logic had left the kitchen. Ottolenghi adds prunes so here I was expecting gasps of 'what's your secret ingredient' - not hmmm the broth is a bit bland [insert very sad face]. So while my ex-chef sister kindly explained stock making #101 I was already planning when I was going to make it next, which I did and it was divine [insert very happy face]. Another tip for stock is to add the hard rind from cheese, haven't tried prunes and rind together though so guess what Trevor, we're having this third time in a row :) Ingredients serves 4 Broth
3 tbsp olive oil
3 carrots, peeled and cut into batons
5 celery sticks, cut into chunks
5 garlic cloves, peeled
1 large onion, quartered
½ celeriac, peeled and cut roughly (I left this out second time around & didn't notice)
7 garlic cloves, peeled
5 sprigs fresh thyme
2 small bunches flat-leaf parsley
10 black peppercorns
3 bay leaves
For the dumplings
200g floury potato (1 small), peeled and diced
200g parsnip, peeled and diced
1 garlic clove, peeled
60g self-raising flour
1 free range egg
Salt and white pepper
To make the broth, sauté the vegetables until lightly coloured. Add the herbs, spices and prunes, cover with cold water and simmer for up to two hours, skimming and adding water as needed
Strain the broth through a fine sieve into a clean pan and set aside for reheating.
For the dumplings, boil the potato, parsnip and garlic in salted water until soft. Drain, and sauté in butter to remove moisture. Mash, whisk in the flour, semolina, egg and a little seasoning, cover and refrigerate for 30-60mins.
Reheat the broth to a simmer and taste for seasoning.
In another pan, bring some salted water to a rolling simmer and using a hot teaspoon, drop in small dumplings. Cook until they rise to the top, leave for 30 seconds, then transfer to the hot broth, garnish with parsley and serve. Enjoy!
Limes weren't in season when I made this so I doubled up on the lemons.The coconut milk provided creaminess while the tomatoes and lemons cut through to provide a great citrus tingle. Yum! Ingredients serves 2 takes 30mins chilling time 20mins cooking time
1 tsp finely grated lime zest, divided
1 tsp finely grated lemon zest, divided
¼ cup lime juice
¼ cup lemon juice
¼ cup chopped fresh coriander leaves roughly chopped, divided
2 x 200g cod, snapper, or any firm-fleshed, mild white fish fillets, skinned & boned (I used monkfish)
500g raw prawns, peeled and deveined
1 tablespoon coconut oil
1 large red onion, sliced
2 cloves garlic, minced
1 tin diced tomatoes, in juices
1 tin full-fat coconut milk
1½ teaspoons fish sauce
¼ to ½ teaspoon cayenne pepper (remember Trevor, this has a kick!)
In a large glass bowl, combine ½ teaspoon of the lime zest, ½ teaspoon of the lemon zest, the lime and lemon juice, and 2 tablespoons of the chopped coriander. Add the fish and prawns and refrigerate, covered, for 30 minutes.
Melt the coconut oil in a medium soup pot over medium heat. Add the onion and sauté for 10 minutes, or until translucent. Add the garlic and sauté for 30 seconds more.
Add the tomatoes, coconut milk, fish sauce, and cayenne pepper. Simmer for 10 minutes, covered.
Add the fish and prawns along with the marinade. Bring to a simmer and cook another 6 to 8 minutes, or until the fish starts to flake and the shrimp is cooked through.
Serve garnished with the remaining coriander and citrus zest. Enjoy!
Love this easy dish from Donna Hay, the new classics. It ticks all the boxes and looks posh enough to serve as a "special" dish or just whip it up during the week to super impress. Instructions serves 4 takes 40mins
1kg cauliflower, chopped
250ml (1 cup) single cream
750ml (2.5 cups) free range chicken stock
20g unsalted butter, chopped
pinch sea salt flakes
4 x 200g firm white fish fillets, skin on
olive oil, for brushing
80g unsalted butter, extra
4 tablespoons fresh oregano OR sage leaves
1 clove garlic, crushed
1 tablespoon white balsamic vinegar
Place the cauliflower, cream and stock in a saucepan over a high heat and bring to the boil. Reduce the heat to low, cover with a lid and cook for 20 minutes or until tender.
Drain the cauliflower, reserving 2 tablespoons of the liquid.
Place the cauliflower and liquid in the bowl of a food processor with the butter and salt and process until smooth OR use a hand blender. Set aside and keep warm.
Heat a nonstick frying pan over a high heat. Brush the fish with oil and cook, skin-side down, for 2-4 minutes or until golden and crisp.
Turn and cook for a further 1-2 minutes or until cooked through (depends on how thick the pieces of fish are). Remove from the pan and keep warm.
Add the butter and fresh leaves to the pan and cook for 1 minute or until just browned. Remove from the heat and stir through the garlic and vinegar.
Top the purée with the fish and spoon over the oregano butter to serve. Enjoy!
Lot's of nutritional goodness in this raw slice: almonds, cacao, coconut, cashews, tahini, kale...WT? Oh yes, I managed to slip some kale powder in among all the goodness. This is from Dr Libby's Real Food Chef with some minor tweaks. Ingredients Base:
2 cups raw almonds (soaked in water) OR I used 1 cup ground almonds
6 Medjool dates, pitted & coarsely chopped
1 cup Cacao powder
1/2 Cup desiccated coconut
2 tbsp tahini or water
2 tbsp water
Blend all the ingredients in a food processor until combined. Press into a 25cm x 35cm slice tin and freeze for 10-15 minutes or until set. Next make the mint layer and spread over the set base. Mint layer:
1 tbsp Spirulina or kale powder (this adds the green colour but you can't taste it)
10 drops peppermint oil
2 cups raw cashews
1/2 cup water
1/4 cup rice syrup or honey or maple syrup
Blend the ingredients in a food processor till smooth.
Once you have put the mint layer on let it set in the freezer and once it has set top it with the choc icing below. Chocolate icing:
2 cups raw cashews
1/2 cup rice syrup or honey or maple syrup
3/4 cup Cacao powder
1/2 cup water
100 grams cacao butter or coconut oil
1/4 tsp tamari
Melt cacao butter (or coconut oil) in a saucepan over gentle heat. Allow to cool. Then combine this with the rest of the ingredients in a food processor and blend till smooth. Return the tin it to the freezer now with all 3 layers so the choc icing can freeze and set. Enjoy :)