Nathalie / 22 May 2019
A beautiful reminder of our middle eastern life. My favourite side for fish.
2 tbsp olive oil
2 garlic cloves, finely chopped
300g baby spinach
20g coconut oil
20g pine nuts
400g coyo natural yogurt
1/2 lemon, juice
Heat the oil in a frying pan on a medium/high heat. Add the garlic and stir fry, add the spinach after 30 seconds. Season wth salt and pepper. Stir fry for 2-3 minutes until the spinach is wilted. Allow to cool in a dish.
Next melt the coconut oil in a small pan over a low temperature. Add the pine nuts and cook for 1-2 minutes. Careful not to burn, keep stirring over the heat until golden in colour.
Add the yogurt to the spinach mixture along with the lemon juice. Sprinkle the pine nuts over before serving.
Nathalie / 19th June 2019
This is perfect as a side dish at a BBQ. It goes great with bangers and my favourite are by Primal Cut as they contain no additivies.
200g raw beets, grated
100g shredded white cabbage
1 large red onion, thinly sliced
200g raw carrot, peeled into large strips
100ml good quality organic apple cider viniger
2 tbsp english mustard
4 tbsp mayonaise (I use Huter Gatherer)
Salt and Pepper to taste
Give the beets and red onion a good queeze through a sieve to remove as much water as possible. Mix in the apple cider viniger and leave to absorb.
Combine all the other ingredients before adding to the viniger beets/onion.
I like to make this the night before to allow a little bit of time to ferment over night in a well sealed jar.
Red Lentil Dahl
Nathalie / 18 September 2019
Now and again at the weekends I tend to buy M&S meal deals - but it is hard to find dairy and gluten free takeout style meals! This dish if cooked in bulk can be frozen and taken out for a night off. I love to cook but we all need a night off sometimes. However if your on a budget, batch cooking can help here. This is the perfect side dish for an indidan themed meal. I fry up extra veggies coated in tumeric and masala spices and serve with cauliflower rice and spiced chicken.
1 cup of dried red lentils (soaked overnight and rinsed)
2 onions diced
4 garlic cloves finely chopped
1 can (400ml) coconut milk
1 can (400ml) chopped tomatoes
3 tsp tumeric ground
1 tsp garam masala
1/2 tsp corinader ground
1/2 tsp cumin ground
1/2 tsp mustard seeds, ground
1/2 tsp chili flake
1 tsp fresh ginger, peeled and grated
1 tsp tamari
Juice of half a lemon
500ml vegetable stock
Himalayan/sea salt to season to taste
Black pepper to season
1 tbsp coconut oil (for frying)
Optional: fresh spinach added before serving
Heat the coconut oil in a saucepan over a moderate/high heat and add the onions, garlic and spices. Cook until soft then add in the coconut milk, tomatoes, lentils and stock. Simmer the ingredients over a moderate heat for 20 minutes, until the lentils are cooked. Season and add in the tamari and lemon juice. I stir through some fresh spinach before serving.
Egg Fried Cauli-Rice
Nathalie / 25 September 2019
All my rice dishes replace half the rice with cauliflower rice as I want to increase the vegetables and decrease the unwanted carbs. This dish is packed full of veg and containes egg and cashews for a protein punch. You could easily eat this as a main dish but I normally serve it as a side dish with either tofu or chicken sweet and sour.
1-2 free range eggs
75g brown rice/white rice
1 cup of grated caulflower rice
Handful each of; broccoli florets, frozen peas, cubed courgette (around half), 4-5 baby corns cut into 2cm peices, mangetout
2-3 tbsp cashews
Himalayan salt and pepper to season
Start by heating a little live oil over a medium heat to prepare the egg. I use a tiny pan for this. Beat the eggs and season well. Once the pan is hot, turn it right down to a low heat. Add the egg to make an omlette. Flip it if needed half way through to cook on both side. Set aside to cool once ready.
In the meantime, boil the rice as needed. Brown rice will need much longer. The cauliflower rice can be steamed above the pan in one tray and the vegetables in another. The vegetables will need around 10 minutes, as will the rice.
In the meatime, cut the egg into strips with scissors to make flat ribbons and again to make strips around 3 cm long.
Once the rice, vegetables and eggs are prepared, heat a frying pan with a little oil to a moderat temperature and add all the ingredients along with the tamari and seasoning. Cook for a few mintues to heat the dish for serving. Before serving add the cashews.