Authors: Ruth Lacey
Tags: #Cookbooks; Food & Wine, #Special Diet, #Allergies, #Paleo, #Health; Fitness & Dieting, #Diets & Weight Loss, #Food Counters, #Food Allergies
2 shallots, diced finely
1 red bell pepper, diced
½ tsp smoked paprika
1 garlic clove, minced
1 tsp cumin powder
1 corn on the cob
1 bunch fresh coriander
1 cup cooked black beans
Sea salt and pepper to taste
3 ½ cups of chopped tomatoes, with the skin
1-2 avocados, cubed or in wedges
To serve 2 limes and Greek style yoghurt
Organic tortilla chips
Fry the shallots in 1tbs of oil for 2-3 minutes.
Now add the red peppers, paprika and cumin, cook for a further 1 minute.
Pour in ¼ cup of water and stir in the tomatoes.
Turn down the heat and cook out for 10 minutes to enhance the flavors.
Meanwhile take off the kernels from the cob, once done add to the tomatoes and the drop in the beans.
Correct the seasoning, and thickness, by adding a little water if needed.
Finish with the coriander and dish up with the yoghurt and avocado.
1 kg of firm organic tofu
1 cup baby spinach
6 large eggs
1tbs sage leaves, chopped
¼ tsp nutmeg
½ tsp sea salt
1 med sweet potato
½ cup fresh parsley, flat leaf, chopped
Heat the stove to 32
Line a 9" baking dish around the sides and base.
Add the tofu, spinach, salt, nutmeg, eggs, sage and parsley to a blender and pulse.
Once combined together add the mix to the baking dish.
Leave the skin on and slice the potato using a peeler.
Mix the potato with a small amount of olive oil.
Season and place over the dish.
Put in the oven and cook for 1 hour 15 minutes.
Take out when done and rest for at least 30 minutes before taking out of the dish.
Dish up warm or cold if desired.
Can be stored in the fridge for 3 days.
¾ cup dry quinoa
½ tsp tarragon
1 cup mango, diced
1 ½ cups vegetable broth
Pinch of seas salt
¼ cup pomegranate seeds
Juice of ¼ fresh lime
½ avocado, diced
¼ cup parsley, chopped
¼ cup dried cranberries
Wash the quinoa and strain, then add to the broth in a pan.
Once boiling turn down the heat and cook for 20 minutes, until fluffy.
When ready add the tarragon salt and lime juice, mix well and place in a bowl.
Now stir in the mango parsley, and cranberries.
Divide into the bowls and finish with the avocado and pomegranate.
1 onion, cut into small dice
1tbs extra virgin olive oil
½ red bell pepper, diced
¼ cup fresh cilantro
1 ½ cup of cooked green lentils
½ tsp ground cinnamon
2 garlic cloves, minced
1 ½ cups of black beans, cooked
½ tsp cumin
1 ½ tsp sea salt
½ tsp ground black pepper
1 cup organic bread crumbs
Add the oil to a skillet and heat.
When hot fry the onion, garlic and peppers together for 5 minutes, then take off the heat.
Once cool add to a blender with the cilantro and pulse until roughly chopped.
Now drop in the beans with the lentils and blend together, this may need to be done in batches.
When it becomes smooth add the eggs and season, then drop in the breadcrumbs, until it forms a paste consistency.
Mold the mix into burger shapes, with floured hands, can be cooked in a skillet that has been well greased or the outside grill, cooking for 6-8 minutes either side.
Dish up how you desire and serve with avocado and jalapenos, your choice.
1 onion, finely diced
2 cups water
3 garlic cloves, chopped
6 tomatoes, diced
1 cup whole grain pasta
3 cups chicken stock
Seasoning to taste
1 tsp oregano or basil
2 cups cooked kidney beans, red or white
2 cups fresh baby spinach chopped
For finishing fresh grated parmesan
Heat the oil in a pan and fry the onions for 4-5 minutes.
Next drop in the garlic for a further 2 minutes.
Now add the water, oregano, stock, seasoning, pasta, and tomatoes.
Heat to a boil then reduce and cook for 15 minutes, until the pasta is ready.
Stir in the spinach with the beans, cooking for another 3-5 minutes.
Spoon into the serving dishes and finish the top with the grated cheese.
2 acorn squash
Seasoning to taste
6 whole eggs
8 walnut halves
2tbs extra virgin olive oil
5-6 pitted dates
Chopped fresh parsley
Heat the stove to 37
Take the squash and slice it so you have 6 slices from the 2 squash with holes in the center.
The slices need to be 3/4" in depth.
Take out the seeds and lay them on a lined baking tray, add seasoning and cook for 20 minutes in the oven.
Meanwhile chopped the dates with the walnuts until fine.
Remove the squash from the oven and sprinkle over a little oil.
Break the egg in the center of each one, season and dust with the walnuts and dates.
Place back in the oven, cooking for a further 10 minutes.
Finish with parsley and dish up.
2 onions, diced
4 garlic cloves, finely diced
1lb dried black beans
1 red bell pepper, de-seeded and diced
1 tsp ground chipotle pepper
2tbs nutritional yeast
1tbs ground cumin
1tbs fresh lime juice
2tbs fresh cilantro, chopped
½ avocado, ripe
Put the beans in soak overnight, wash and drain.
Boil ½ cup of water in a pan and add the bell pepper, garlic and onion.
Cook for 10 minutes until the onions start to color.
Now add the chipotle with the cumin and cook for another 1 minute, while stirring.
Next add 10 cups of water and the beans, simmer for 2 hours with no lid.
Once the beans are soft, take out 4 cups and place in the blender, pulse until creamy.
When ready put back into the pan with the yeast, lime juice, and cilantro.
Mix together well and dish up in the bowls.
Finish with the avocado on top.