Recipes — healthy RSS

The trick is......

1 x White Onion, diced  1 x Tbsp Grated Garlic 1 x Tbsp Grated Ginger  2 x green Peppers, chopped 1 x Tsp Turmeric 1 x Tsp Paprika 1 x Tsp Curry powder 1 x Tin Plum Tomatoes  1 x Handful of Dried Apricots 1 x Tin Chickpeas 1 x Tbsp Bouillon Stock 750g Cod Sauté the onion in 1 tablespoon of light olive oil, in a large saucepan, on a medium to high heat. Roughly 3-4 mins until soft & golden.  Add in the garlic, ginger, green pepper, curry powder, paprika and turmeric. Stir until combined. Continue to cook for 2 minutes (add a splash of water if it begins to stick to the bottom of the pan.) Add...

1 Onion, diced 2 Cloves Garlic, chopped 500g Frozen Leaf Spinach, thawed & drained well 1 Tsp Turmeric  1 Tsp Curry Powder 1 Tbsp Tomato Puree 4 Eggs 1 Tbsp Za'atar  1 Tsp sea salt 1 Red chilli, sliced finely Preheat the grill to medium. Heat a medium oven proof frying pan with 1 Tbsp of olive oil. Add the onion and cook on a medium/high heat until it starts to soften and go golden (roughly 5 minutes)  Add in the garlic. Cook for 1 minute stirring constantly then add the turmeric, curry powder and tomato purée. Continue to stir for 3 to 4 minutes. Add in the Spinach. Cook for a further 5 minutes stirring every so often to...

Serves 2 For the ceviche.... 250g Sea bass skinless & boneless, Cubed to roughly 1cm ½ tsp salt Juice of 3 limes Juice of 1 Lemon Optional Garnish 1/4 Red Onion, sliced wafer thin 1 Red Chilli, finely sliced  Small bunch of coriander, roughly chopped  Add the citrus juices to a small mixing bowl and combine with the salt. Refrigerate until chilled. Add the Chilli if using and leave for a few minutes then add the fish. Check the seasoning it can often need a touch more salt. Divide between serving bowls and decorate with the red onion and coriander if desired. Serve immediately. Sesame Crackers ½ Cup Sesame seeds (white,black or a mixture) ½ Cup Ground Flaxseed  1 Large...

SERVES 4  4 Chicken breasts  2 Eggs 1 Clove garlic, grated 1 Head Broccoli  1 Head Cauliflower Slice the chicken breasts by cutting through the middle horizontally. Place a layer of cling film over the chicken and bash with a rolling pin to flatten. Whisk the eggs and add in the garlic, pinch of salt & pepper. Pour over the chicken and refrigerate for 4-8 hours. Remove the majority of the stalks (you can stir fry these later with garlic and Tamari) from the broc and cauli then blitz the heads in a processor until they are fine crumbs. You may need to do this in batches.  Pour the crumbs into a large shallow dish and season with salt and...