WINTER VEGETABLE AND PUMPKIN CURRY

Serves 4

(This recipe is free from added gluten, sugar, yeast, dairy products, saturated fat)

Ingredients:

-1 butternut squash flesh                                          -300ml water

-800 g selection vegetable                                       -1/2 tsp ground cumin

(e.g. parsnips, carrots, celeriac, swede,                   -1/2tsp ground cinnamon

mushroom)                                                             -1/2tsp paprika

-1 big onion                                                            -1/2tsp ground ginger

-1 garlic clove                                                         -1/2tps garam masala

-60g creamed coconut                                            -Salt

-olive oil                                                                 -black pepper

Cube the pumpkin flesh. Dice the onion and garlic. Place them in a saucepan with olive oil and sweat the vegetable until begin to soften. Add a bit of water if needed to prevent it from burning. Cover it and continue to sweat until the pumpkin is soft. Process or mash the mixture to a smooth pure.

In the mean time, cut the selection of vegetables into pieces that will cook in an equal amount of time. Place in a bigger saucepan with olive oil and sweat the vegetalbes until they begin to soften and brown.
Add the spices and cook for 2 minutes.

Dissolve the creamed coconut in 300ml of hot water and add to the pan. Bring to boil and simmer until the vegetables are just cooked.

Add the puréed pumpkin, mix well and continue to cook for few more minutes to allow the flavours to blend.
Season it with salt and black pepper.

Serve with rice and/or nan bread.

Enjoy :)

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NUT ROAST AND VEGGIE RICE WITH DAHL

Serves 2

(Veggie rice with dahl and nut roast from the shop. Home made nut roast recipe coming soon.)

Ingredients dahl:

-1 cup dahl
-1/2 tsp ginger
-1 garlic clove
-1/2tsp turmeric
-1/2tsp cumin
-1/2tsp Indian spicy mix
-salt and pepper

For the rice:
-1 cup of rice
 1/2 onion
-salt

-trimmed fine beans or sugar snap peas

-water
olive oil

For the nut roast:

-pack of granosa mixed nut roast mix( readily available in health and food stores)


Soak  the dahl for few hours so it cooks quicker. Place in a saucepan with water.
Bring to boil and after half hour add the ginger, crushed garlic and spices.
Simmer gentle until the dahl is cooked, thick and smooth. Salt it to taste.


Prepare and bake the nut roast mix according to the packet instruction.


In the meantime cook the rice. 1 cup of rice 2 cups of water.
Use a bit more water if you cook brown or wild rice. Season it with salt.

Finely dice the onion  and cut the beans or peas.
Place in a larger saucepan with olive oil and sweat them for about 10 minutes.
Add the cooked rice and mix it together.






Please check back soon for the home made nut roast recipe.

Enjoy :)

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HEALTHY ALKALISING BREAKFAST

Serves 1

(Very tasty and alkalising breakfast)       

Ingredients: 

- 1 small  avocado

-1  tomato

-freshly squeezed lemon or lime juice

-1-2 tsp olive oil

-1-2 tsp liquid amino

-1 cup of cooked  quinoa/ brown rice/ millet or buckwheat any one of your choice

Warm the rice or grain in a pan. (Avoid microwave heating) 

Transfer it to a breakfast bowl. Add the sliced avocado and chopped tomato. Drizzle the oil, lemon or lime juice and liquid amino on top.

You can also add sunflower seeds or any sprouted seeds to vary. 

 Very quick and easy to make! Enjoy :)

                                  

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SPICED CHICK PEAS STEW

                                                                            Serves 2
           
                        (This recipe is free from added gluten, sugar, yeast, dairy products and meat)

       Ingredients:

• 1 onion                                                            -olive oil

• 1 garlic glove                                                   - paprika

• 1-2 tsp grated fresh  ginger                              -turmeric

• small aubergine or croquette                            -ground cumin

• 1 cup of cooked chick peas                            -cayenne pepper

• 4 handful of spinach                                        -black pepper

• 2 cups of boiling water                                    -salt

• 50g creamed coconut                                     -chopped fresh mint to garnish

Dice the aubergine and onion and crush the garlic.

Sweat the onion in the olive oil  first then add the garlic and aubergine and live it until beginning to soften. Take off the heat for a minute to add spices.

In a meanwhile,
you can preaper some hot water to make the coconut cream.

Add the dissolved coconut cream to the pan along with tomato paste, lemon juice, chick peace. Bring it to boil, cover and simmer for 10 minutes.

Add the chopped spinach to the pan .Either transfer it to a casserole dish and cook it for about 45 minutes or continue simmer on the top of the cooker until the aubergine is soft.

Leave it to stand for few minutes then garnish it with the chopped fresh mint and serve with rice, milett or cous cous and salad.

Enjoy :)

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