Category: Uncategorized

Red Rice Chicken Curry & Green Beans

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1 cup Red Rice

500g Diced free range  chicken breast or thigh

2 carrots

1 yellow capsicum ( or any other colour)

Spring onion – 2 Stems

1 small zucchini or 1/2 large

bunch radish

2 cloves garlic

6-8 large  Baby Romas tomatoes

2 cups  organic coconut milk

1 Banana- mashed

4-6 kaffir lime leaves or Laksa leaves

 Splash  EVOO ( Extra Virgin Olive Oil )

BEANS 

*200-500g fresh greens ( 1 garlic clove , 1 teaspoon dried or fresh italian herbs , 2 tablespoon EVOO

SPICES

1 Tablespoon , of Ground coriander, Garam Masala , Cumin, Hot Indian curry powder.

1 teaspoon of chilli flakes or  1 fresh chilli  or Sambal Olek

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Amaranth Thyme Porridge

Ingredients thumbnail_IMG_3478

1/2-1 cup  Amaranth

2-3 cups of water or almond milk or choice of milk ( May use half half – experiment with what you like)

1/2 – 1 Banana  depending on size

1-2 dried  figs ( if you have fresh use fresh)

1 Tablespoon crushed almonds. cashews, brazil or Nuts of choice- No peanuts

2  Medjool   fresh dates

1-2 sprigs of FRESH thyme

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Magnesium

Magnesium plays a role in over 300 enzymatic reactions within the body, including the metabolism of food, synthesis of fatty acids and proteins, and the transmission of nerve impulses.
The following health benefits have been associated with magnesium.
  • Bone health. Magnesium is important for bone formation. …
  • Calcium absorption. Calcium and magnesium are important for maintaining bone health and preventing osteoporosis. …
  • Diabetes. …
  • Heart health. …
  • Migraine headaches. …
  • Premenstrual syndrome. …
  • Relieving anxiety.

Benefits

spinach

Spinach is a good source of magnesium.

Magnesium is one of seven essential macrominerals.

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Broccoli Stuffed Pasta Shells

 

INGREDIENTS

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1 cup low-sodium 1%  cottage cheese or ricotta cheese
1/4 cup grated Romano cheese or Parmesan
2 tsp finely grated lemon zest
1 1/4 cups  Fresh mozzarella or Bocconcini coarsely grated  or shredded
2 cups of  fresh broccoli chopped
1 cup baby spinach, roughly chopped
1/4 cup fresh flat-leaf parsley, chopped
1 bottle of Passata or 2 tins or organic tomatoes
16 large shells, uncooked

Salt and Pepper to taste / can add finely chopped garlic cloves
*Serve Green Salad – rocket, spinach leaves , cucumber with drizzle of extra virgin Olive oil and balsamic vinegar

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Carrot Fritters

Screen Shot 2018-08-22 at 9.27.23 amINGREDIENTS
2 large eggs
Kosher salt and pepper
12 oz. carrots (about 3 large)
1/4 c. panko bread crumbs/ gluten free BC / Polenta/Buckwheat Flakes /Quinoa Flakes 
3 scallions, thinly sliced
1 red chile, seeded for less heat and thinly sliced
1 c. fresh cilantro
2 tbsp. fresh lime juice
3 tbsp. olive oil
2 oz. feta cheese, crumbled
Green salad, for serving

 

DIRECTIONS
  1. In a large bowl, whisk together the eggs and 1/2 teaspoon each salt and pepper.
  2. Using a food processor with the large grater attachment, coarsely grate the carrots. Add them to the bowl with the eggs and toss to coat. Fold in the panko, then 2 scallions, the chile, and cilantro.
  3. In a small bowl, combine the lime juice, 1 tablespoon oil, and remaining scallion.
  4. Heat a large cast-iron skillet over medium heat, then add 1 tablespoon oil. Drop 6 spoons of the carrot mixture into the skillet and cook until golden brown and crisp, about 3 minutes per side; transfer to a wire rack. Repeat with the remaining oil and carrot mixture, adding more oil to the skillet, if necessary.
  5. Gently stir the feta into the lime-scallion mixture. Serve over the carrot fritters and serve with green salad, if desired.

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