Chilli, tamarind and parmesan courgetti

Posted in: LF, S, SF, Uncategorized, V, WF

OK, so I’ve done something controversial. I’ve sat on the fence. While this recipe makes a feature of courgetti, it’s not paleo, or anti-carb. It’s here for it’s pure deliciousness, alongside faithful old spaghetti. Over the decades I’ve toyed with various iterations of my Go To telly comfort food, recently finding the 50/50 mix not only fills me more than the vegan version, it adds texture and a clean crunchiness to the sometimes heavy pasta only version. In fact, it got the thumbs up from several of my ‘it’s not a meal without 1kg of carbs’ male friends. For the record, a 70-80g pasta portion (as Italians take it, I’m told) appears to have none of the usual bloat infamy I’m prone to. If still unconvinced, though, there’s zero taste compromise with 100% courgetti; I do both. And left-overs as a salad the next day are incredible.

Chilli, tamarind and feta courgetti

Feeds 2

INGREDIENTS

1 courgette, grated or spiralled
140g spaghetti
3 tbsp olive oil
2 tbsp sun dried tomatoes, chopped
2 cloves garlic, chopped
1 dsp tamarind paste – I like the big tubs from Indian supermarkets
1 tsp dried crushed chillies
Feta, cheddar cheese or parmesan to taste.

Optional:

1 dsp sun dried tomato paste (or bought) – I do without if I don’t have in the fridge.
1/2 tsp turmeric – I add where I can due to its incredible health benefits.

METHOD

Prep the ingredients. Grate the courgette and cheese; chop the garlic and sun dried tomatoes.

Set the frying pan over a medium to low heat and add the oil. Put the spaghetti to boil – not the courgette!

Add the remaining ingredients (apart from the cheese) to the frying pan in the order listed above, cooking gently until they warm through and the garlic turns translucent. Be very careful not to burn the garlic or pesto (if using) here.

Remove from the heat and fold in the pasta, courgetti and half of the cheese. Transfer to heated bowls or plates and top with the rest of the cheese.

For me, this is comfort food absolute, hot or cold.

Sun dried tomato and cashew nut pesto

Posted in: DF, N, S, SF, Uncategorized, V, WF

Delicious with just about anything, this is a grazing plate and BBQ’d burger’s best friend. But given our monsoon weather, maybe opt for the slathered over toasted sourdough, avocado and / or bacon option. The ‘clarted over courgetti’ (or pasta) variety makes a regular appearance on my instant healthy supper table. With jamón and cold meats; stirred through tomato dishes to give them, well… more. I’m sure my tips are superfluous, I doubt anyone’s a stranger to pesto. Add parmesan if you want but the flavour’s so good, it really isn’t necessary. This lasts for weeks, I make a big batch ensuring I’m never without.

Screen Shot 2016-06-30 at 13.34.36

INGREDIENTS

200g sun dried tomatoes
2 tbsp cashew nuts
4 tbsp olive oil – I use the oil from the tomato jar.
1 tsp dried red chillies. Or 1 tsp Kema Kulo if you have it.
1 clove garlic – optional.
Pinch sea or Himalayan pink salt
1/2 tsp turmeric – untold health benefits

METHOD

Add all ingredients to a blender, Magimix or Vitamix and blitz until you a have rough paste. Basically as you would pesto.

IMG_3644

Store in the fridge in an airtight jar or container for as long as you would sun dried tomatoes. My guess would be you’ll eat it long before it goes off.

Avocado with feta and soft boiled egg

Posted in: S, SF, Uncategorized, V, WF

This is one of those dishes you have in mind and are pleasantly surprised to find surpasses even your own vastly optimistic imagination. In fact, so pleased was I with the result, I ate double that of my brunch party. Developed for impatient post workout fitness holiday groupies, a faff-free recipe was imperative. I find swapping for soft boiled eggs over poached so much easier and just as tasty. I’ve written quantities for 1 but this equally feeds 2, depending on your level of avocado gluttony. If doing for larger groups, drop to 1/2 avo per person with a little extra.

Avo,-feta-&-egg

Feeds 1

INGREDIENTS

2 eggs
1 avocado
25g feta
1 tbsp chopped coriander
1 dsp olive oil
Squeeze lime juice, 1/4 – 1/2 a lime
1/2 tsp Kema Kulo or 1/2 chopped chilli – optional

METHOD

Combine all ingredients in a bowl, mashing roughly with a fork – you want to keep chunks of avo and feta as opposed to creating a pulp. Delicious with toasted rye or spelt and topped with a soft boiled egg.

For perfect, fail-safe boiled eggs (see above pic) courtesy of yoga guru Stewart Heffernan:

Set water to boil in a pan. When lightly boiling, add eggs for 5 mins.

Remove and eat immediately. If serving to a group in the middle of the table, crack the top of each egg to stop cooking.

 

Maple roasted roots with Stilton & walnuts

Posted in: N, S, SF, Uncategorized, V, WF

Loaded with winter goodness, this is a crowd pleaser for carnivore and vegetarian guests alike. Served at room temperature, it has a particularly special place in my heart for allowing me to prep in advance so I can focus my efforts on the perfect mulled wine. I’ve done a mix of veggies here, but you can equally double up on sweet potatoes and drop all other roots. I’ve opted for an orange dressing with stilton and walnuts for a nod to the festive season, but feel free to sub for your favourites.

Maple-roasted-roots

Feeds 6 as side

INGREDIENTS

3 sweet potatoes
4 medium sized carrots
4 beetroot
1 tbsp coconut oil
1 tsp smoked paprika
1/2 tsp turmeric (for anti-bacterial gut health)
Pinch sea or Himalayan pink salt
70g stilton or blue cheese
Fistful / 50g walnuts, lightly dry toasted in a pan or oven – a couple of mins
1 tbsp dried cranberries

Dressing

Juice of 1/2 orange
Juice of 1/2 lemon
1 tbsp olive oil
1 tbsp maple syrup
Himalayan pink or sea salt and black pepper
1 tsp crushed, dried chillies – optional

METHOD

Pre-heat oven to 200C. Slice carrots and sweet potatoes lengthways into wedges and beetroot into quarters. Line, skin side down onto a baking tray and roast for approx. 35 mins, gently turning the veg a couple of times throughout. You’re aiming for crispy wedges; soft in the centre with slightly charred edges.

Roast-veg-prep

Set aside the veg to cool slightly – you don’t want them to turn to mush by adding the citrus and olive oil too quickly. Mix the dressing ingredients.

In a large bowl gently combine the dressing with the veg (I use my hands). At this stage, you can set aside in the fridge for the flavours to develop.

When ready to eat / prep, transfer veg to a large platter, layering with the cheese, cranberries and nuts. Topping with parsley also adds colour and freshness.

Serve as a main for vegetarians and / or alongside your turkey or meat of choice.

Kale superfood salad. And Dolly.

Posted in: DF, LF, S, SF, Uncategorized, V, WF

Quick, packed with flavour, antioxidants, iron and filling energy, this is my year round Go-to recipe. When rubbed with olive oil, salt and lemon, raw kale breaks down into a super delicious (honestly) and meaty salad leaf; rocket now seems pretty insubstantial by comparison. Sesame & rosemary spice was made for this, the chilli meatiness sticks to the leaves and is seriously tasty. Use as a base for any of your favourite toppings for lunch, supper or take-away.

Superfood-salad

Serves 1

INGREDIENTS

Base

1 good handful kale, chopped
1 dsp olive oil
Squeeze lemon juice
Pinch Himalayan pink or sea salt
2 dsp Sesame, rosemary spice – optional but worth the effort!

Optional toppings

1 tbsp cooked quinoa = complete protein, fibre + all essential amino acids.
1/2 avocado, chopped = potassium + heart healthy unsaturated fats.
1 dsp feta, crumbled = calcium flavour kick with reduced lactose (I’m addicted).
1 cooked chicken breast, chopped = filling lean protein.
1 dsp hummus = great sub for meat protein or Middle Eastern deliciousness with chicken.

And some more

Goji berries = sweet tanginess + antioxidant and skin loving beta-carotene.
Rocket leaves = peppery green crunch.
Sticky sweet potato wedges, chopped = low GI filling sweetness
Poached egg = #addictedtoeggs
Balsamic vinegar = adds a tangy sweet contrast to the nutty and creamy salad.

Kale-&-Dolly

METHOD

Using a large bowl, rub the olive oil, salt and lemon into the kale. As you do so, the volume will reduce by half and the stalks pop to the surface – there’s no need to painstakingly remove beforehand.

It’s up to you if you want to include in the salad or discard; Dolly eats mine as I’m prepping. #wholesomeseductiondog

Top with the Sesame & rosemary spice, followed by any other ingredients from the list. The flavours all complement each other, so you can add as many or as few as you like. It goes without saying that you may want to reduce quantities if opting for all eight…

This recipe tastes even better on day two, so make a big batch for instant eating.

For something similar without lifting a finger, try The Good Life Eatery’s Good Life Bowl.

 

Sesame & rosemary spice

Posted in: DF, N, S, SF, V, WF

Naming this recipe was particularly tricky: seasoning or flour-less breadcrumb? Is crunch or crumb too circa 1996? Either way, it’s a random experiment that quickly evolved into a storehouse staple. Seasoning on steroids, I sprinkle it on everything from mushrooms on toast to kale (trust me); soups to salads. Even the most pathetic emergency supper is instantly transformed into meaty, nutty, spicy, saltiness. And it’s carb-free, protein packed and ideal for reducing your salt intake. Now do you see why no name does it justice?

Sesame,-rosemary-&-chilli-spice

INGREDIENTS

200g sesame seeds
100g sunflower seeds
50g ground almonds
1 tsp chilli flakes
1 tsp smoked paprika or chipotle – optional
1 tsp sea salt
1 tsp turmeric
4 sprigs rosemary
50g parmesan – drop this for a vegan option which is just as tasty.

METHOD

Pre-heat oven to 200C. Line two baking trays with the seeds, ground almonds and spice. Keep to a thin layer or the edges and bottom will burn while half the seeds remain white.

Sesame-spice

Cook in oven 8-10 mins or until browned. Stir half way through, ensuring the bottom seeds don’t burn. Remove and leave to cool.

In a blender, blitz parmesan and rosemary. Add chilled seed mix and whizz till you have a fine bread crumb consistency with lots of sesame seeds still in tact for texture.

Store in an airtight container for up to 2 wks.

Sprinkle over roasted veggies, put 1 dsp onto soups with a dollop of Labneh, or my favourite, sprinkled onto Mushrooms & poached egg on rye.

Sesame-&-rosemary-spice

I’ve recently developed a (minor) addiction to this on tahini marinated kale, which I’ll share soon. Think meaty, nutty salad. Yes, such a thing exists.

Sticky sweet potato wedges

Posted in: DF, LF, S, SF, Uncategorized, V, WF

Coconut oil seems to be the key that sets this recipe apart from the now ubiquitous orange wedge. It works much better than olive oil, resulting in a sticky, sweet and salty flavour. The good news: coconut oil’s so ridiculously healthy, fitness gurus are eating it by the desert spoon for breakfast. Literally. What’s more, sweet potatoes are low GI, packed with anti-oxidants, vitamins and minerals and the recipe takes all of 5 mins to prep.

Sticky-sweet-potato-wedges,instag

INGREDIENTS

3 sweet potatoes
1 dsp coconut oil
2 tsp smoked paprika
1/2 tsp turmeric – for gut health
1 tsp sea salt
Good grind black pepper

METHOD

Pre-heat oven to 220C / 375F. Scrub sweet potatoes, removing any particularly scraggly bits, and retaining the skins. Cut lengthways into wedges  approx. 8 per potato.

Transfer the wedges to a baking tray, skin side down is ideal as you want them to char and blacken. Dot the coconut oil around the tray and sprinkle with spices and salt.

Bake for 35 mins, or until soft in the middle and charred on the outside. Turn the wedges half way through cooking to coat your wedges with the coconut oil and spices.

Serve with Broad bean & cashew pesto or hummus. I almost always have a tub in the fridge to chop into salads or to tide me through a yoga class.

 

Pitt Cue Co chipotle ketchup

Posted in: DF, LF, S, SF, Uncategorized, V, WF

I’m not a really a ketchup eater, so the fact I went to the lengths of making this recipe, and am now blogging it, I think testifies to the flavour. With smokey chilli and tangy apple and tamarind, this straddles between a sophisticated Tommy K and HP. There are various incarnations on the web, chipotle peppers generally causing some sourcing issues; this is mine.

Pitt Cue Co chipotle ketchup

INGREDIENTS

1kg ripe tomatoes, chopped
1 cooking apple, cored and chopped
2 red peppers, chopped
2 small red onions or 1 large, sliced
3 tsp smoked paprika
4 tsp chipotle – if you can’t get this, treble the paprika.
1 tsp turmeric (because I add it to everything for gut health)
1 tsp sea salt
3 tsp tamarind (I’m following HP’s lead on this)
250ml cider vinegar
1 tbsp agave or 200g muscovado sugar

METHOD

Put all ingredients except the agave into a pan, bring to the boil and then simmer for 2 hours.

Remove from the heat, chill and whizz with a stick blender till smooth.

Return to the heat, add agave and simmer for a further 30 mins or until thickened slightly. If, like me, you’ve swapped sugar for agave, the sauce will remain runnier. There’s no compromise to flavour.

Decant into sterilised jars and store in the fridge for up to two weeks, according to Pitt Cue Co. I confess I’ve kept mine a lot longer and it tastes just as good… Sorry, I’m lazy and refuse to do smaller batches.

I love this with Mum Garcia’s Netherton Farm Wild Boar sausages and sourdough or Courgette fritters, bacon and avocado. But with summer picnics and BBQ’s on their way *frantically touches wood*, I reckon this is a fridge staple worth having to hand.

 

Prawn, coconut & tamarind curry

Posted in: DF, S, SF, WF

A healthy, tangy and creamy curry to help you on your way to summer body. That’s right, curry needn’t be laden with ghee and consumed only in the early hours. In fact, the spices and coconut oil in this recipe are even good for your gut. I’ve used prawns for a potentially wider appeal, but I also make this with any white, sustainable fish as a less extravagant mid week supper.

Prawn,-coconut-&-tamarind-curry
Feeds 4

INGREDIENTS

2″ piece ginger
2 red chillies
4 cloves garlic
6 tsp coriander seed, toasted and ground
1 tin tomatoes or 6 ripe tomatoes

1 tbsp coconut oil
2 onions
3 tsp tamarind paste
1 dsp Agave syrup
1 x 400ml can coconut milk or coconut powder if you can get it.
1 tsp sea salt
500g raw, shelled, uncooked tiger prawns or white sustainable fish, deboned.
1 tbsp coriander leaves, chopped

METHOD

In a blender, blitz ginger, garlic, chillies, tomatoes and coriander seeds to make rough paste. Depending on how many I’m cooking for, I often leave half aside at this point to make a fresh curry another day. If you’re going the whole hog, however, use the lot.

Heat coconut oil in heavy based pan, chop onions and fry on medium to low heat until they’re translucent.

Add your tomato paste to the onions and cook for 5 mins, stirring intermittently. Follow with tamarind, Agave, coconut milk or powder and sea salt. Cook on a medium heat for 10 mins.

Check for seasoning, put the prawns or fish into the pan, stir and cook gently for 3 – 4 mins, or until meat is cooked through.

Serve with brown rice, roti or wholemeal paratha and chopped coriander. I also like this on it’s own for supper, effectively as a chunky soup… when carb baby needs curbing.

Coconut-powder

Tip: Tinned coconut milk can vary widely in flavour from the real thing, often altering the curry considerably. Even if fresh coconuts were readily available in the UK, however, I’m not about to start tackling them. So, I was very pleased to come across coconut powder in the world food isle, which somehow tastes far more authentic. You just add to the curry, diluting with water to your taste. Frozen roti and paratha are pretty easy to come by in most supermarkets too.

Tip: Don’t throw away coriander stalks. Instead, keep in the freezer to add a clean, freshness to other curries. See Spring lamb with apricots & chilli for example.

 

Clare’s spicy nuts

Posted in: DF, N, S, V, WF

I’ve been a bit of a scrooge with this recipe – it took a lot (!!) of amends to get the sticky, chilli clusters just right. However, I shared with a colleague, then another, and now Clare’s Spicy Nuts feature in the Gather & Gather marketing pack with said secret recipe launching across 250 restaurants. Humph.

spicy-nuts

Filling and packed with protein and goodness, nuts are an ideal snack. Snack being the operative word; mini portions are key! Don’t be put off by the biblically proportioned ingredients; they’re largely spices and prep takes all of 10 mins.

Ingredients

200g almonds
100g cashews
100g pecans
200g sunflower seeds
150g pumpkin seeds
2 egg whites
4 tsp caraway seeds
2 tsp crushed chillies
1 tsp chipotle / smoked paprika
2 tsp cumin seeds
4 tsp sea salt
3 tbsp honey
1 tbsp brown sugar

Method

Pre-heat oven to 200°C / 390°F. Whisk egg whites to form soft peaks.

Stir through spices and nuts, followed by honey and brown sugar.

Transfer to a baking tray, or two (keeping to one layer of nuts for even toasting) and cook for 20 mins, or till the nuts have browned. Stir  half way through for even toasting.

I like to keep in a kilner jar to dip into mid-morning or as a pre dinner party snack.

Check out Storehouse Seducer Almonds for more reasons to snack on Spicy nuts – think anti-oxidants, vitamins, fibre, magnesium, cholesterol & GI lowering; the benefits are endless.