[recipe title=”Thai Green Curry” servings=”4-6″ time=”60 mins” difficulty=”medium”]
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
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
For the Paste
- Add all the ingredients into a food processor and blend together.
NOTE: Using a mortar and pestle will however produce better results.
- Work with one ingredient at a time before adding the next.
- Add some rough salt and 2 tablespoons of coconut oil to aid the process.
- Work through all ingredients until one properly combined paste results
For the Curry
- Cut the chicken into pieces then set aside.
- Heat 3 tablespoons of coconut oil in a large pot on a medium heat.
- 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.
- Reduce the heat to medium-low and add the Thai green paste for 4 to 5 minutes, stirring occasionally.
- 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.
- Stir in the veggies, reduce the heat to low and cook for a further 5 minutes, or until the chicken is cooked through.
- 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.
- Season carefully to taste with sea salt and freshly ground black pepper.
- Serve with jasmine rice and garnish with lime wedges and dhania (coriander).
[recipe title=”Cheesy Bacon Cassava Muffins” servings=”12 normal size muffins” time=”40 mins” difficulty=”easy”]
- 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
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 title=”Homemade Hummus” servings=”4″ time=”10 mins” difficulty=”easy”]
- 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
- Chopped fresh parsley leaves for garnish
- Pop all your ingredients into a nutribullet / foodprocessor.
- Flip the switch and and let it do its thing.
- Add the reserved chickpea liquid as needed to produce a smooth texture.
- Serve, drizzled with the olive oil and pinch of paprika and parsley.
[recipe title=”Chicken & Cashews with Baby Pak Choi” servings=”4-6″ time=”45 mins” difficulty=”easy”]
- 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)
- The sauce: in a small bowl whisk the stock with the oyster and hoisin sauces, then the garlic. Set aside.
- Heat the oil in a large skillet or a wok over medium-high heat.
- Add the chicken and cook until golden brown. When cooked place in a bowl and set aside.
- 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.
- Return cooked chicken to skillet along with the sauce, the green onion tops, red chillie and the cashews.
- Cook until sauce thickens, and everything is heated through, about 2 minutes.
- Serve with rice or noodles
- Sprinkle chopped cashews, fresh red chilli, coconut and dhania on the top (optional)
[recipe title=”Chocolate Bark servings=”1 sheet” time=”30 mins” difficulty=”easy”]
- 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
- Line a baking tray with baking paper or a silicon mat.
- Break chocolate into pieces
- In a double boiler, add chocolate pieces, coconut oil and butter. Allow to melt mixing slowly.
- Pour chocolate into the baking tray and even out.
- Sprinkle the chopped nuts and seeds over the chocolate.
- Pop the tray into the freezer to set.
- When set break into pieces and serve.
- Store in the fridge as it will melt quickly
[recipe title=”Cranberry & Chia Seed Power Balls” servings=”20-25″ time=”30 mins” difficulty=”easy”]
- 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
- Melt the peanut butter and honey in a pot on a low heat.
- Once completed melted mix well
- Add the remaining ingredients and combine
- Roll into balls and store in an airtight container in the fridge
[recipe title=”Almond and Chocolate Cassava Cookies” servings=”40″ time=”60mins” difficulty=”easy”]
- 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
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 title=”No Bake Power Balls” servings=”20-25″ time=”15mins” difficulty=”easy”]
- 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
- Stir all ingredients together in a large mixing bowl until thoroughly mixed.
- Once chilled, roll into balls.
- Store in an airtight container or jar.
- Keep in refrigerator for up to one week.