- 1 large onion, sliced and chopped
- 4 cloves of garlic, crushed
- 2 chillies, chopped
- 1 1/2 tsp turmeric
- 1 1/2 tsp of cumin seeds
- 1 tsp mustard seeds
- 1 tsp of coriander seeds
- 1 tsp cardamom pods
- 1 tsp garam masala
- 2 small or 1 large sweet potato
- 1 400g tin of chickpeas
- 1 400g tin of chopped tomatoes (blitz in the blender)
- 1/3 of 400g tin of coconut milk
- 2 handfuls of spinach
- juice of 1 lemon
- 4 tbsp. extra virgin olive oil
- 1 large casserole dish
- Crush the cumin, coriander and mustard seeds along with the cardamom pods in a pestle and mortar.
- Heat the oil in a large casserole dish. Add the onions and chopped chillies, fry for 5 minutes until soft. Add the garlic and spices (except the garam masala). Cook for a further 3 minutes.
- Add the sweet potato and chickpeas. Cook for a further 4 minutes, coating the vegetables in the spices. Add a little more oil at this stage if necessary.
- Pour in the blended tomatoes and mix.
- Add 1/2 can of coconut milk
- Simmer for 10-15 minutes mixing in between, until the sweet potato is soft.
- Add the remaining coconut milk and mix
- Add the garam masala and juice of one lemon. Mix and cook for a further 1 minute.
- Lastly, add the spinach and allow to wilt into the hot curry.
- Serve with a little wholegrain, basmati rice or simply on its own.
Spices not only excite the taste buds but are composed of powerful anti-inflammatory compounds, antioxidants that fight toxins in our body and minerals such as manganese, magnesium, iron and potassium which, amongst others, help support the formation of healthy blood and bone cells. Most spices are alkalising in the body and stimulate secretion of digestive enzymes which are needed to digest proteins and fats and therefore help smooth digestion along the intestinal tract.
Serves 4/5 people
- 4 organic chicken breasts
- 1 large leek chopped
- 4 stems of celery chopped
- 4 crushed garlic cloves
- 1 green chilli (optional)
- 8 oz spinach, washed
- 1 medium size yellow pepper, sliced
- 4 large organic carrots, diced
- 2 oz buckwheat (soak for 2 hours to remove any phytates and rinse before use)
- 1 1/2 pints of stock of your choice.
- handful of fresh tarragon, destalked and chopped (or 1 1/2 teaspoons of dried tarragon)
- 1 tbsp. Rye flour
- 3 tablespoons of extra virgin olive oil
- Salt and pepper to taste
- 1 large casserole pot
- Preheat oven at 180c (fan) 200c (non fan)
- Heat oil in casserole pot on the hob
- Add chopped leeks and chopped celery. Cook for 5 minutes or until soft.
- Add garlic and mix.
- Add chicken breasts and cook for approximately two and half minutes on both sides to seal the juices.
- mix in the flour so the onions and celery are covered and becomes paste like. Cook for 2 minutes.
- Pour in the stock. stirring constantly as the liquid goes in.
- Add the rest of the ingredients apart from the spinach and a teaspoon of fresh tarragon
- Cook in the oven for 50 minutes. Check and stir after 30 minutes. Add more stock if necessary
- Add spinach at the end. This will seem like a lot but will wilt and sink into the casserole within a couple of minutes.
- Serve with a sprinkling of fresh tarragon on top and season to taste.
Buckwheat is an incredibly nutritious wholegrain and free from protein-glutens making it very kind and gentle on digestion, and therefore our gut. Apart from being full of healthy fibre it contains flavonoids which are phytonutrients that help protect against disease. Buckwheat is also a great source of the mineral, Magnesium which is essential for blood flow and nutrient delivery in the body and therefore helps to energize us.
- 8oz cooked and mashed sweet potato
- 2oz of shredded kale with stalks removed
- 2 large, organic free range eggs
- 4oz brown rice flour
- 2 tbsp tomato puree
- 1 medium size red onion
- 1tsp celery salt
- 1tsp mixed herbs
- Black pepper and sea salt to taste
Continue reading “Healthy sweet potato and kale loaf”
3 Tablespoons Coconut Oil
4oz Butter (for dairy free – replace butter with 4 tbsp. coconut oil)
1tsp Ground Ginger
6 tbsp. Maple Syrup (or Golden syrup)
4oz Sesame Seeds
Continue reading “Flapjacks”