recipes

Thai Green Curry

[recipe title=”Thai Green Curry” servings=”4-6″ time=”60 mins” difficulty=”medium”]
img_20180430_055524_2497355511253617020042.jpg
[recipe-ingredients]
For the paste

  • 20 green chillies
  • 3 tbsp chopped lemongrass
  • 3-4 lime leaves
  • 10 tsp chopped coriander stems
  • 1 tsp chopped fresh turmeric
  • 2 tbsp chopped shallots
  • 2 tbsp chopped garlic
  • 1 tsp shrimp paste
  • Salt

 NOTE : Or use the Blue Elephant Thai Green Curry Meal Kit or 4 tbsp Thai Green                               Curry Paste)
For the curry

  • Coconut oil
  • 2 fresh green chillies (finely sliced lengthwise)
  • 3 fresh red chillies (finely sliced lengthwise)
  • 1 tin coconut cream
  • 1-2 tsp fish sauce
  • ½ tsp coconut sugar
  • 1 tbsp Fresh ginger and garlic
  • 1 whole chicken (chopped into pieces)
  • 300g broccoli and courgettes mix chopped into chunks
  • Handful of Thai lime leaves

[/recipe-ingredients] [recipe-directions]
For the Paste

  1. Add all the ingredients into a food processor and blend together.

NOTE: Using a mortar and pestle will however produce better results.

  1. Work with one ingredient at a time before adding the next.
  2. Add some rough salt and 2 tablespoons of coconut oil to aid the process.
  3. Work through all ingredients until one properly combined paste results

For the Curry

  1. Cut the chicken into pieces then set aside.
  2. Heat 3 tablespoons of coconut oil in a large pot on a medium heat.
  3. Add the fresh chillies, ginger and garlic.  Cook for 1 to 2 minutes then add the chicken pieces and fry for approximately 10 minutes, or until just chicken starts to brown.
  4. Reduce the heat to medium-low and add the Thai green paste for 4 to 5 minutes, stirring occasionally.
  5. Pour in the coconut milk and add the Thai lime leaves. Turn the heat up and bring to the boil, then simmer until slightly reduced.
  6. Stir in the veggies, reduce the heat to low and cook for a further 5 minutes, or until the chicken is cooked through.
  7. Add the fish sauce and coconut sugar to taste and bring back to the boil, then stir in the lime leaves, red chilli and basil leaves.
  8. Season carefully to taste with sea salt and freshly ground black pepper.
  9. Serve with jasmine rice and garnish with lime wedges and dhania (coriander).

[/recipe-directions]
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recipes

Cheesy Bacon Cassava Muffins

[recipe title=”Cheesy Bacon Cassava Muffins” servings=”12 normal size muffins” time=”40 mins” difficulty=”easy”]

[recipe-ingredients]

  • 1 pack of diced bacon
  • 2 eggs
  • 1 cup grated cheddar cheese
  • 1 tub chunky cottage cheese
  • 1 cup cassava flour @health_riot
  • 1 tsp baking powder
  • 200ml coconut milk
  • 1/2 tsp chilli powder (paprika)
  • 2 tsp coconut sugar
  • 2 tsp fresh herbs

[/recipe-ingredients] [recipe-directions]
1. Preheat oven
2. Airfry or bake bacon bits until done
3. Combine all the ingredients in a bowl until property mixed
4. Add the bacon and give a quick mix
5. Spoon into cupcake/muffin tins
6. Pop into the oven and bake for approximately 20 to 24 minutes
[/recipe-directions]
[/recipe]

recipes

Homemade Garlic Hummus

[recipe title=”Homemade Hummus” servings=”4″ time=”10 mins” difficulty=”easy”]
img_20180418_053114_269406051241854499843.jpg
[recipe-ingredients]

  • 1 tin drained canned chickpeas (liquid reserved)
  • 1/2 cup tahini
  • 1/2 cup extra-virgin olive oil (reserve some oil for drizzling)
  • 3-4 cloves garlic, peeled (you may want to use less
  • Black pepper to taste (freshly ground)
  • 1 tablespoon ground paprika (and a a little for garnish)
  • Juice of 1 lemon
  • Salt
  • Chopped fresh parsley leaves for garnish

[/recipe-ingredients] [recipe-directions]

  1. Pop all your ingredients into a nutribullet / foodprocessor.
  2. Flip the switch and and let it do its thing.
  3. Add the reserved chickpea liquid as needed to produce a smooth texture.
  4. Serve, drizzled with the olive oil and pinch of paprika and parsley.

[/recipe-directions]
[/recipe]

recipes

Chicken & Cashew with Baby Pak Choi

[recipe title=”Chicken & Cashews with Baby Pak Choi” servings=”4-6″ time=”45 mins” difficulty=”easy”]

[recipe-ingredients]

  • 8 chicken breasts, cut in bite-sized pieces
  • 1 cup chicken stock or water
  • 3 tbsp oyster sauce
  • 3 tbsp hoisin sauce
  • 6 cloves garlic, finely chopped
  • 1 tbsp coconut oil
  • 4 baby pak choi, quartered
  • 5 green onions, chopped, green and white parts separated
  • 1 cup cashews
  • 1 red bell pepper
  • 1 green pepper
  • 2 red chillies (cut into rings)

[/recipe-ingredients] [recipe-directions]

  1. The sauce: in a small bowl whisk the stock with the oyster and hoisin sauces, then the garlic. Set aside.
  2. Heat the oil in a large skillet or a wok over medium-high heat.
  3. Add the chicken and cook until golden brown. When cooked place in a bowl and set aside.
  4. Add the pak choi, white part of green onions and peppers to the same skillet; cook until the stem of the pak choi and peppers are crisp-tender, about 3 minutes.
  5. Return cooked chicken to skillet along with the sauce, the green onion tops, red chillie and the cashews.
  6. Cook until sauce thickens, and everything is heated through, about 2 minutes.
  7. Serve with rice or noodles
  8. Sprinkle chopped cashews, fresh red chilli, coconut and dhania on the top (optional)

[/recipe-directions]
[/recipe]

recipes

Chocolate Bark

[recipe title=”Chocolate Bark servings=”1 sheet” time=”30 mins” difficulty=”easy”]

[recipe-ingredients]

  • 200g dark chocolate
  • 2 teaspoons coconut oil
  • 2 tablespoons butter
  • 1/4 cup nuts, roasted and chopped (almonds, macadamia, cashews)
  • 1/4 seeds (pumpkin, chia, sunflower seeds)
  • 1-2 tablespoons coconut flakes

[/recipe-ingredients] [recipe-directions]

  1. Line a baking tray with baking paper or a silicon mat.
  2. Break chocolate into pieces
  3. In a double boiler, add chocolate pieces, coconut oil and butter. Allow to melt mixing slowly.
  4. Pour chocolate into the baking tray and even out.
  5. Sprinkle the chopped nuts and seeds over the chocolate.
  6. Pop the tray into the freezer to set.
  7. When set break into pieces and serve.
  8. Store in the fridge as it will melt quickly

[/recipe-directions]
[/recipe]

recipes

Cranberry & Chia Seed Power Balls

[recipe title=”Cranberry & Chia Seed Power Balls” servings=”20-25″ time=”30 mins” difficulty=”easy”]

[recipe-ingredients]

  • 3 cups oatmeal (dry)
  • 1/2 cup natural peanut butter
  • 1/2 cup honey
  • 1 teaspoon vanilla essence
  • 1/4 teaspoon salt
  • 40g chopped dried cranberries
  • 3 tablespoons chia seeds
  • 1 teaspoon cinnamon

[/recipe-ingredients] [recipe-directions]

  1. Melt the peanut butter and honey in a pot on a low heat.
  2. Once completed melted mix well
  3. Add the remaining ingredients and combine
  4. Roll into balls and store in an airtight container in the fridge

[/recipe-directions]
[/recipe]

recipes

Chicken, Almond and Cranberry Casserole

[recipe title=”Chicken, Almond and Cranberry Casserole” servings=”4″ time=”60mins” difficulty=”easy”]
[recipe-ingredients]

  • 3 tablespoons coconut oil
  • 1 cup cassava or almond flour
  • 3 tablespoons chia seeds
  • 6 chicken thighs or breasts, bone in, skin remove
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 cup cream or coconut milk
  • 1 teaspoon chopped fresh rosemary
  • 1⁄4 cup sliced almonds
  • 1⁄4 cup dried cranberries

[/recipe-ingredients] [recipe-directions]

  1. Preheat oven to 180 ̊C.
  2. Heat 2 tablespoons oil in a sauté pan over medium-high heat.
  3. Season flour with chia seeds, salt and pepper then dredge chicken in seasoned flour and brown chicken on both sides.
  4. Place chicken in a baking dish.
  5. Turn heat to medium and heat remaining 1 tablespoon oil.
  6. Add onion sauté until onion is translucent, about 5 minutes.
  7. Add garlic and cook 1 minute.
  8. Add cream or coconut milk, and rosemary, plus salt to taste.
  9. Bring to a simmer.
  10. Pour over the chicken. Cover with foil and bake for 30 – 45 minutes, until cooked through.

[/recipe-directions]
[/recipe]

 

recipes

Crab Curry

[recipe title=”Crab Curry” servings=”4″ time=”60mins” difficulty=”medium”]
[recipe-ingredients]

  • 3 kg orange crabs cleaned and chopped
  • 2 onions, finely chopped10 rosa tomatoes
  • 10 rosa tomatoes
  • 4 tsp curry powder
    1 tsp turmeric
  • 2 tsp ground cumin
  • 4 tbsp coconut oil
  • 1 tsp coconut sugar
  • 1/4 cup tamarind water
  • 3 tbsp ginger and garlic
  • curry leaves
  • 6 green chillies
  • Salt as per taste
  • Dhania (aka coriander)

[/recipe-ingredients] [recipe-directions]

  1. In a large pot heat oil then add the onions.  Allow to brown.
  2. Grate tomatoes and set aside.
  3. Cut green chillis in half and add to the pot with the curry leaves, ginger and garlic.
  4. Clean and chop the crab, then add to the pot.  Allow to simmer for 10 minutes.
  5. Add tomatoes and all spices.  Mix well and cook for a further 3-4 minutes.
  6. Add the tomatoes to the pot.
  7. Add salt to taste as well as the coconut sugar.
  8. Mix well, replace the lid and simmer for a further 10 minutes.
  9. Thereafter increase the heat to allow the gravy to thicken.
  10. Pour in the tamarind water and bring to the boil to finish.
  11. Remove from heat and leave to stand. The gravy will thicken on standing.
  12. Wash dhania properly and sprinkle some over the cooked crab curry.
  13. Best served with rice!

[/recipe-directions]
[/recipe]

recipes

Almond and Chocolate Cassava Cookies

[recipe title=”Almond and Chocolate Cassava Cookies” servings=”40″ time=”60mins” difficulty=”easy”]
[recipe-ingredients]

  • 3 cups rolled oats
  • 0.5 cup coconut sugar
  • 1 cup coconut oil melted
  • 1.5 cups cassava @health_riot
  • 0.5 cup of honey
  • 2 eggs
  • 1/2 tsp vanilla
  • 1 cup dark chocolate chopped
  • 1 cup almonds chopped
  • Pinch of salt
  • Orange zest of 2 oranges

[/recipe-ingredients] [recipe-directions]
1. Sift the cassava and set aside
2. Beat the eggs and coconut sugar together
3. Add the vanilla essence, coconut oil & honey. 4. Mix well
5. Add the cassava, salt and oats.
6. When combined well add the chocolate, almonds and orange zest. Dont over mix
7. Spoon small amount onto a baking sheet ans bake for 10-12 minutes on 180 degrees
[/recipe-directions]
[/recipe]

recipes

No Bake Power Balls

[recipe title=”No Bake Power Balls” servings=”20-25″ time=”15mins” difficulty=”easy”]
20171203_085333805349788.png
[recipe-ingredients]

  • 1 cup oatmeal (dry)
  • 2/3 cup shredded coconut
  • 1/2 cup peanut butter (sugar free)
  • 1/2 cup flax seeds
  • 1/2 cup semisweet chocolate chips (optional)
  • 1/3 cup agave nectar or honey
  • 1 tablespoon chia seeds (optional)
  • 1 tablespoon pumpkin seeds (optional)
  • 1 teaspoon vanilla

[/recipe-ingredients] [recipe-directions]

  1. Stir all ingredients together in a large mixing bowl until thoroughly mixed.
  2. Once chilled, roll into balls.
  3. Store in an airtight container or jar.
  4. Keep in refrigerator for up to one week.

[/recipe-directions]
[/recipe]