Fresh Berry Coulis

coulis berries and honey

This is a great way of using up berries if they have become a little old and soft as they waited to be used in your morning bowl of yoghurt, fruit and nuts, but you kept deciding to have eggs and spinach for breakfast instead. Like I did.

In this easy recipe, the berries’ natural sweetness is amplified by adding a couple of tablespoons of honey. The mint leaves lend a cooling freshness that enlivens the tastebuds. Berries are absolutely brimming with phytonutrients and antioxidants, working to reduce inflammation in your body and also nourish and restore your cells to optimum health.

Use berries of your choice. Any mixture or ratio of varieties of berries will be delicious and health-edifying! Frozen berries are, of course, just as acceptable. I promise this coulis will give you and your loved ones a skip in your step and a smile on your face.

Fresh Berry Coulis

2 cups of berries of your choice

1 1/2 tablespoons of honey

5 or so medium mint leaves, torn

Combine all ingredients in a blender and serve with cakes, or ice-cream, or both!

 

Green Eggs, No Ham

green eggs

Whisk 2 eggs, salt and pepper, and one teaspoon of spirulina powder (if you’re into that like I am; Chlorophyll and good bacteria = great detoxification and gut health).

Scramble in a pan. Add crumbled goats cheese.

Toss in one handful of baby spinach. Stir and cook with a firm hand until all is combined and well done.

Serve on a pretty plate, with a sprinkle of sunflower seeds and some slices of avocado.

DELICIOUS. This will keep me going for hours.

The Power of GREEN

Check out why Chlorophyll (the natural chemical found in all green plants) is so good for you. Below, I have quoted health guru Jason Vale. You can read the full article here.

“Concentrated Sunlight”

Chlorophyll has been described by many as ‘concentrated sunshine’ or ‘liquid sunshine’ and this is about as accurate a description as you can get. Chlorophyll is literally just that – the natural sunlight energy trapped within the fibres of the plant. When you separate the juice from the fibres you effectively release that liquid sunlight energy, liquid energy which improves the functioning of the heart, the vascular system, the intestines, the uterus and the lungs.

The same liquid energy which can help assist the body to clean the blood and liver, strengthen the immune system and reduce high blood pressure. Chlorophyll has strong anti-oxidant properties and it can act as a natural defence against free radicals, which are a damaging by-product of your metabolism. Free radicals encourage an acidic cell environment and contribute to all disease and the ageing process. The chlorophyll molecule itself is structurally very similar to the iron-carrying component of haemoglobin.

“Curry Con Carne”

The other day there was 200g of premium beef mince in our fridge that needed to be used. So I let my nose and intuition guide me and came up with this curried version of Chilli Con Carne.

curry con carne

My husband and I had already eaten, so I prepared the “curry” in under 20 minutes (it’s that easy), popped it in the fridge, and invited a dear friend to come and stay the following night so that we could reheat it and enjoy it together.

Because food is always better enjoyed and digested in fine company!

A few thoughts before we get down to business

Firstly, about meat portion sizes. The recommended daily intake of red meat for an adult is about 70 grams – much less than many people consume in one sitting. This recipe is great in that it combines meat with legumes for a lighter portion of meat per person, as well as “stretching” the meal out to feed more people. Another thing I like about the legumes in this recipe, called Black-Eyed Beans, is that they are deliciously al-dente and provide a lovely firm bite alongside the softer mince.

Secondly, about having a great supply of spices. If you want to be a great cook, spend the money on stoking up on a wide range of fragrant herbs and spices. Your cooking will benefit from the vast range of flavours that you can create, using natural, whole food ingredients, as long as you have a pantry full of little boxes of spicy goodness.

curry con carne two

A versatile dish

My dear friend Lucy and I enjoyed this meal simply, with grated carrot, zucchini, cheese, a dollop of sour cream, a squeeze of lemon, bound together with a fresh lettuce cup. This was a meal that was completely satisfying, with no grains, and full of wholesome vegetables. Fantastic for the body and mind!

My husband enjoyed the leftovers the next morning by reheating the Curry Con Carne in a pan, cracking in two eggs and covering the pan to allow the eggs to cook in the Curry mixture; reminiscent of the dish Shakshouka. Mr B served his meal on a bed of spinach with a squeeze of lemon. He wished there was enough for seconds!

Without further ado, here is this simple recipe:

Curry Con Carne

Ingredients

2t fenugreek seeds

1t coriander seeds

1t turmeric

1/4t ground ginger

1 large clove of garlic

1 onion, diced

1-2T coconut oil for frying

200g premium beef mince

1 can of organic black-eyed beans

Salt and pepper

Method

1. Over a medium-low heat, gently toast the fenugreek and coriander seeds until the seeds start to darken and become quite fragrant (about 3-4 minutes).

2. Add 1T coconut oil to the pan. Spoon in the turmeric and ginger and allow the spice mixture to cook to further release the aroma.

3. Add the diced onion, stirring occasionally while the onions become translucent, followed a few minutes later by the garlic. More oil may also be necessary at this point if mixture starts to stick to the pan.

4. Now add the mince, quickly breaking it up in the pan with a wooden spoon. Then allow the meat to cook for 5 -7 minutes largely undisturbed.

5. Finally, add the black-eyed beans and season liberally with salt and pepper.

6. Cook on a low heat for another 5 or so minutes, and then presto! It’s time to eat.

curry con carne recipe photo

Fabulous Fattoush with Fish

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I’ve been devouring Ottolenghi’s Jerusalem cook book at the moment. Jerusalem,The Holy City, fought over by nations and religious groups, a melting pot of culture, ethnicity, language, religion and cuisine. It seems to be a vibrant patchwork quilt of traditions. What a fascinating place it must be!

So I am inspired to use middle eastern flavours and traditional dishes. Today I had a friend for lunch. We had Fattoush, served with lightly pan-fried fish.

Fattoush is an Arabian salad, typically made with diced vegetables, yoghurt, spices and leftover pita bread (which soaks up the juices, similar to croutons). I wanted to avoid grains in our meal today, and so created a delicious alternative using toasted seeds in place of the bread. The result was crunchy, juicy and satisfying. The texture of the toasted seeds are a wonderful contrast to the juicy vegetables, and mop up the spicy yoghurt dressing more-than-adequately.

Fabulous Fattoush

1/2C acidophilus Greek yoghurt
1 Lebanese cucumber, peeled and diced
10 cherry tomatoes, cut in halves or quarters
3 radishes, thinly sliced
1/2 C diagonally sliced spring onion
Handful mint leaves, finely diced
Handful parsley, roughly chopped
Large handful of baby lettuce leaves, shredded
2 small garlic cloves, crushed
Juice of half a lemon
2T apple cider vinegar
3T Arabic spices of your choice – I used cinnamon, cardamom, cloves, coriander, nutmeg
1/4t chilli powder
1/2C toasted sunflower, pumpkin and sesame seeds
Pepper and salt to taste

Place all diced vegetables and herbs in a bowl, apart from the baby lettuce.
In a separate bowl, combine the garlic, yoghurt, lemon juice, and apple cider vinegar together to make a dressing.
Pour the dressing over the vegetables.
Add the spices and seeds, season with salt and pepper, and now stir to combine. Add the shredded lettuce and gently stir again to distribute evenly.

Serves 2-4

Eat those fats!

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It’s a beautiful day for lunch in the park. Here is what my husband and I munched on.

For lunches we typically use what’s available in the garden and fridge to make salads. We throw some things together, so each time the combination is different and (usually!!) lovely.

Today’s lunch – a medley of leaves from the garden, sliced avo, thinly sliced veal and beef sausage, blueberries, pumpkin seeds, diced red onion and a drizzle of cold pressed virgin olive oil and apple cider vinegar. High in good fats, protein, and vitamins. Perfect!

Remember, if you want your body to use fat as fuel, you have to eat it! If you’re avoiding grains and sugar, good in you, but don’t forget to replace it with good fats that will nourish and satisfy.

E xx

The wonder of fresh, simple ingredients

It is my opinion that too often we over complicate the process of preparing a flavoursome meal. Yet, the old adage holds true – fresh, beautiful ingredients create the best-tasting dishes.

We are on holiday at the moment, and that means a few things – stunning summer produce, easy trips to orchards and the farm gate, and not wanting to spend time in the kitchen when we could be at the beach.

Last night we found ourselves in transit, short on the usual spices, herbs and condiments, so we got creative with what we had: fresh, beautiful veges from the orchard near where we were staying!

So we used our intuition and creativity, and whipped this up in about 20 minutes:

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And what a flavoursome meal it was! Healthy, whole,and nourishing. Smashed avocado and lemon, crudités, quinoa and amaranth gently flavoured with wild mint and parsley, and of course, salt and pepper steak. Delish!