by gloortara@gmail.com | Aug 25, 2015 | Entree, Recipes
I used to make these for my daughter when she was young – the kids are getting their veggies without knowing it J
Ingredients:
2 pounds of firm white fish – I like Cod
½ cup almond meal
6 stalks celery, chopped finely
1 large onion, chopped finely
4 cloves garlic, minced
4 large carrots, finely chopped or grated
3 scallions, chopped finely
2 Tbsp. nutritional yeast – this adds a really wonderful cheese taste
I twig of rosemary
Dash sea salt & pepper or cayenne
Instructions:
Boil the fish with the scallion, and rosemary twig along with a dash of salt. Gently boil until soft & flaky. Once the fish is flaky, gently mix in all the remaining ingredients. Form in the shape of a burger. Cook for 25-35 minutes until golden brown. They go nicely with the kale salad.
by gloortara@gmail.com | Aug 1, 2015 | Entree, Recipes
Ingredients:
¼ cup of sunflower seeds
¼ cup oats
1 Tsp. fresh oregano leaves, or ¼ tsp. dried
1 Tsp. fresh mint leaves, or ¼ tsp. dried
Grated zest from 1 lemon or lime
1 pound of ground lamb
1 Tbsp. tahini
1 clove garlic, minced
¼ Tsp. sea salt
½ Tsp. black pepper or cayenne
Dash of cumin, turmeric & ginger
Instructions:
- In the work bowl of a food processor, place the sunflower seeds, oats, oregano, mint, & lemon zest. Process until ground but not too mushy.
- Place the lamb in a large mixing bowl and add the sunflower seed mixture along with the tahini, garlic, salt, pepper & other spices. Use your hands to gently combine. Form the mixture into four large patties, or eight smaller ones and place on a plate.
- Heat a large cast-iron or other heavy-bottomed (not nonstick) skillet over medium heat. When the skillet is hot, add the burgers and cook for 5 to 6 minutes, then turn with a spatula. Cook for another 5-6 minutes.
My family enjoys them served with a salad or hummus.
by gloortara@gmail.com | Jul 8, 2015 | Entree, Recipes
Ingredients:
1 ½ cups of quinoa
2 ½ cups of water
3 cloves of garlic, crushed
½ cup toasted nuts of your choice
¾ cup of dates, halved
Rind of 1 lemon
Dash of sea salt & black pepper, or cayenne
4 skinless chicken breasts, or 8x200g chicken thighs & bone-in
2 cups of parsley or cilantro
A little olive oil
Instructions:
- Preheat oven to 400 degrees F. or 200 degrees C.
- Place the quinoa, water, garlic, nuts, dates, lemon peel, salt & pepper in a 38cm x 38cm baking dish and mix to combine.
- Rub the chicken with olive oil, sprinkle with salt & pepper and add to the tray.
- Bake for 35-40 minutes or until the chicken and quinoa are cooked through
- Top with parsley or cilantro.
by gloortara@gmail.com | Jun 18, 2015 | Entree, Recipes
Ingredients:
1 large carrot, finely grated
1 cup kale, finely chopped
2 stalks celery, finely grated
1 cup onion, finely grated
1 cup lentils, uncooked
¼ cup coconut oil
1 cup almond meal/flour
6 ounces cremini mushrooms, or mushrooms of your choice
2 cloves garlic
4 Tsp. mustard – I like apple cider vinegar but Dijon is fine
1 large egg beaten
Dash salt & pepper
Instructions:
Soak lentils overnight. Preheat oven to 350 degrees. Pour coconut oil in pan along with onions, sauté for 5 minutes then add mushrooms, carrots, celery, garlic and kale. Cook for 5 minutes. Add lentils and cook for 10 minutes. Remove from heat and add almond meal, mustard, beaten egg and salt & pepper mix together and form patties. Lightly grease baking sheet with coconut oil and add patties. Bake for 25-30 minutes. You can also sauté them. They go nicely with the kale salad.
by gloortara@gmail.com | May 28, 2015 | Entree, Recipes
Ingredients:
2 zucchini, chopped
2 squash, chopped
4 carrots, chopped
1 onion, chopped – I like red but the yellow is sweeter
2 Tbsp. extra virgin olive oil
2 cups dairy-free milk – such as almond or hemp
2 cloves garlic
1 Tsp. ground cumin
Dash cayenne
½ bunch fresh parsley
½ bunch fresh cilantro
2 pounds of lean ground beef or turkey (optional)
Instructions:
Preheat oven to 400 degrees. Place vegetables on a baking sheet and drizzle with olive oil & salt. Roast vegetables for 20 minutes. Once roasted place vegetables into a blender along with garlic, cumin, cayenne, parsley & cilantro. Blend and slowly add in the milk to get a creamy consistency. Once you have your desired consistency, serve!
If you choose to add beef or turkey, simply sauté until brown and add to the mixture and blend together.
by gloortara@gmail.com | May 1, 2015 | Entree, Recipes, Side Dish
Ingredients:
1 bunch kale, stalks removed & discarded, leaves thinly sliced
1 avocado
2 large carrots, chopped
1 Tbsp. extra-virgin olive oil
1 Tbsp. apple cider vinegar
Juice of 1 lime
Dash of sea salt & pepper
1 mango, diced small (about 1 cup)
Small handful toasted pumpkin seeds about 2 rounded tablespoons.
2 cooked chicken breasts
Instructions:
Place sliced kale & carrots in a large bowl, add avocado & massage until evenly coated. Whisk together olive oil, vinegar, lime juice, salt & pepper. Toss together and add diced mango, toasted pumpkin seeds and cooked chicken. Perfect for lunch or dinner!
