Spicy Pumpkin & Carrot Soup

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Ingredients

  •  500g Kent Pumpkin- diced
  • 3 carrots – diced
  •  Two stems of spring Onion chopped
  • 1 clove garlic chopped
  • 1/4 cup fresh chopped coriander
  • 1 teaspoon of dried vegetable stock or 1/4 cup homemade stock
  • 1 fresh chilli  chopped finely or 1/2 teaspoon dried
  • 500ml water
  • 100ml coconut milk
  • pinch of sea salt
  • pinch cracked pepper
  • 1 tables poon grass fed butter
  • Natural or Greek Yoghurt

Optional 

Tofu- sliced and pan fried .

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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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Carrot Fritters

Screen Shot 2018-08-22 at 9.27.23 amINGREDIENTS
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 
scallions, thinly sliced
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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