VEGETABLE CURRY WITH BROWN RICE

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INGREDIENTS (MAKES 6 SERVINGS)

  • 1 large onion (diced)
  • 3 cloves of garlic (finely chopped)
  • 3 inches of ginger (grated)
  • 2 carrots (diced)
  • 2 cups cauliflower
  • 1 cup broccoli
  • 1 red pepper (diced)
  • 1 can chopped tomatoes
  • 3 ½ cups water
  • 1 can organic coconut milk
  • 2 tbspn mustard seeds
  • 2 tbspn ground coriander
  • 2 tspn cumin
  • 1 tspn turmeric
  • ½ tspn cayenne pepper
  • ½ tspn curry powder
  • 1 tspn sea salt or Himalayan salt
  • 1 can chickpeas
  • 1 tbspn coconut oil
  • Handful fresh coriander
  • 2 cups short grain brown rice or brown Basmati rice

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Toast mustard seeds, cumin, and ground coriander over a medium heat for about 2 minutes. Take of the heat and stir in the cayenne pepper and turmeric – set aside for later.

Put the tomatoes, 1 cup of water, salt, spices, and ginger in a pot and bring to the boil, then simmer for 30 minutes on a reduced heat. While this is cooking, lightly steam the cauliflower and broccoli for a few minutes until it begins to soften slightly.

Rinse the rice, and add it, along with 2 ½ cups of water to a pan. Bring to the boil, cover, and cook on a light simmer for about 30-40 minutes.

In a pan heat the coconut oil on a medium heat, then add the onion and cook for a few minutes until soft. Add the garlic, pepper, and carrots, and cook for a further 5 minutes.

Add the coconut milk to the tomatoes and spices, then add the cauliflower and broccoli, then the rest of the vegetables, and bring to the boil. Cover and simmer for about 30 minutes. Then add the drained chickpeas.

Serve the curry with brown rice and a sprinkling of fresh coriander.

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SALMON BURGERS WITH SWEET POTATO WEDGES

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INGREDIENTS (MAKES 8 BURGERS)

FOR THE BURGERS

  • 500g raw salmon fillet (skin and bones removed), chopped
  • 1 medium egg
  • ½ cup ground almonds (for the coating)
  • 1 bunch fresh parsley, chopped
  • 2 spring onions, chopped
  • 1 red pepper, chopped
  • Juice and zest from 1 medium lemon
  • Black pepper
  • Sea salt or Himalayan salt
  • 2 tspn coconut oil (for cooking)

FOR THE WEDGES

  • 4 medium sweet potatoes
  • 1 tbspn extra virgin olive oil
  • 1 tbspn cumin seeds
  • Black pepper
  • Sea salt or Himalayan salt

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Pre-heat oven to 190 C. Wash the potatoes and cut into wedges – you can make them as thick or thin as you want. Place the wedges in a bowl and drizzle over the olive oil, coating the wedges evenly. Sprinkle in the cumin seeds and add a good pinch of salt and pepper, and mix again until all the wedges are coated. Line a baking tray with baking paper, and lay the wedges out evenly on top. Roast for 15-20 minutes, toss the wedges, then roast for a further 15-20 minutes.

While the wedges are cooking, add the salmon, parsley, spring onion, red pepper, lemon zest, juice, egg, and a pinch of salt and pepper to a food processer, and mix until everything is combined. Shape the mixture into 8 burgers of equal size. Lightly dust the patties with the ground almonds. Heat the coconut oil in a pan, and cook the burgers until golden brown and crisp.

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BUTTERNUT SQUASH & LENTIL SOUP

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INGREDIENTS (MAKES 4-6 SERVINGS)

  • 1 medium onion (diced)
  • 1 clove garlic (finely chopped)
  • 1 tbspn coconut oil
  • 1 butternut squash (large)
  • 1-1 ½ cups red lentils
  • 2 tspn dried sage
  • Chilli powder (to taste)
  • 6 cups vegetable broth (or chicken broth if preferred)
  • Sea salt or Himalayan salt (to taste)
  • Black pepper (to taste)
  • 1 tbspn natural yoghurt

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Heat the coconut oil in a pan on a medium heat, then add the garlic and onions, and cook until soft. Add the sage, chilli powder, and diced squash, and cook for a few minutes, stirring a couple of times. Then add the lentils and broth, and season with the salt and pepper. Bring to the boil, then reduce the heat, cover, and simmer until the squash and lentils are nice and soft (about half an hour). Allow to cool slightly and blend to form a soup consistency. Finish with a dollop of natural yoghurt to taste.

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BANANA PANCAKES

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INGREDIENTS

  • 1 cup oats
  • 2 bananas (ripe)
  • 1 small cup ground almonds
  • 2 tbspn raw honey or maple syrup
  • 1 tspn vanilla extract
  • 2 tspn cinnamon
  • Pinch of sea salt or Himalayan salt
  • 2 tbspn ground flaxseed
  • ¾ cup of water
  • Coconut oil (for cooking)
  • Some berries, nuts, & a drizzle of raw honey for topping

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Blend the oats until they form a flour-like consistency. Add the bananas and remaining ingredients (except the coconut oil), and blend until a smooth batter is formed. Add a teaspoon of coconut oil to a very hot pan, and once melted add a ladle full (about ¼ of the mix) into the pan, and move the mixture around so that it forms a pancake shape. Once the bottom is cooked, flip the pancake and cook the other side (usually about a minute on each side). Repeat the process until you have 4 yummy pancakes. Top the pancakes with berries, nuts, and a drizzle of honey to finish them off.

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