Tandoori Chicken
4 Serves
4 Chicken Breasts cut into pieces
1 Cup Coconut milk
2 Tbsp Lemon juice
4 Garlic cloves, minced
1 Tbsp Fresh ginger, minced
1 Tsp. Ground coriander
1 Tsp. Ground cumin
1 Tsp. Ground turmeric
1 Tsp. Cayenne
1 Tbsp. Garam masala
1 Tbsp. Paprika
2 Tbsp. Coconut oil
Sea salt and freshly ground black pepper
Directions - Pour olive oil in a pan over medium heat. Add the cumin, turmeric, cayenne, garam masala, and paprika, cook for 1 to 2 minutes, stirring the whole time. Remove pan from heat and let cool. Pour the coconut milk, lemon juice, garlic, and ginger into the pan and stir. Place chicken in an oven proof pan and pour the coconut milk sauce over the chicken. Cover and cook for 40 to 45 minutes in a moderate oven.
4 Serves
4 Chicken Breasts cut into pieces
1 Cup Coconut milk
2 Tbsp Lemon juice
4 Garlic cloves, minced
1 Tbsp Fresh ginger, minced
1 Tsp. Ground coriander
1 Tsp. Ground cumin
1 Tsp. Ground turmeric
1 Tsp. Cayenne
1 Tbsp. Garam masala
1 Tbsp. Paprika
2 Tbsp. Coconut oil
Sea salt and freshly ground black pepper
Directions - Pour olive oil in a pan over medium heat. Add the cumin, turmeric, cayenne, garam masala, and paprika, cook for 1 to 2 minutes, stirring the whole time. Remove pan from heat and let cool. Pour the coconut milk, lemon juice, garlic, and ginger into the pan and stir. Place chicken in an oven proof pan and pour the coconut milk sauce over the chicken. Cover and cook for 40 to 45 minutes in a moderate oven.
Steak Kebabs
4 Serves
500g steak, cut into cubes
1 Red onion, diced
2 Capsicums diced
1 Zucchini, sliced
1Tbsp olive oil
1Tbsp Dijon Mustard
1Tbsp Balsamic vinegar
1 Tsp dried thyme leaves
Sea salt and freshly ground black pepper
Wood or metal skewers
Directions - Preheat your grill to medium-high heat. In a bowl, combine the olive oil, Dijon mustard, balsamic vinegar, thyme, and salt and pepper to taste. Add the beef to the bowl with the marinade, and stir until well-coated. Thread alternating pieces of meat and vegetables onto skewers. Season each kabab to taste with sea salt and ground pepper. Grill the kababs on the preheated grill, turning frequently, until nicely browned on all sides, about 15 minutes.
4 Serves
500g steak, cut into cubes
1 Red onion, diced
2 Capsicums diced
1 Zucchini, sliced
1Tbsp olive oil
1Tbsp Dijon Mustard
1Tbsp Balsamic vinegar
1 Tsp dried thyme leaves
Sea salt and freshly ground black pepper
Wood or metal skewers
Directions - Preheat your grill to medium-high heat. In a bowl, combine the olive oil, Dijon mustard, balsamic vinegar, thyme, and salt and pepper to taste. Add the beef to the bowl with the marinade, and stir until well-coated. Thread alternating pieces of meat and vegetables onto skewers. Season each kabab to taste with sea salt and ground pepper. Grill the kababs on the preheated grill, turning frequently, until nicely browned on all sides, about 15 minutes.
Marinated pork
4 Serves
4 pork chops (with or without the bones)
¼ cup Chicken stock
1/8 cup Soy Sauce
2 Tbsp Tomato Sauce
2 Garlic Cloves, minced
1 Tbsp Raw honey
Sea salt and freshly ground black pepper, to taste
Directions - Preheat your oven to 180 C. Heat some oil in a pan over a medium to high heat. Brown the pork chops on each side in the pan (about a minute per side), and remove. Grease a casserole dish and lay the browned pork chops in it. In a small bowl, combine all the remaining ingredients and mix well. Pour over chops and put in the oven for 20 - 30 mins turning once to ensure marinade covers both sides.
4 Serves
4 pork chops (with or without the bones)
¼ cup Chicken stock
1/8 cup Soy Sauce
2 Tbsp Tomato Sauce
2 Garlic Cloves, minced
1 Tbsp Raw honey
Sea salt and freshly ground black pepper, to taste
Directions - Preheat your oven to 180 C. Heat some oil in a pan over a medium to high heat. Brown the pork chops on each side in the pan (about a minute per side), and remove. Grease a casserole dish and lay the browned pork chops in it. In a small bowl, combine all the remaining ingredients and mix well. Pour over chops and put in the oven for 20 - 30 mins turning once to ensure marinade covers both sides.
Red Lentil Curry & Rice
4 Serves
1 Cup of Red Lentils
1 Cup of Basmati Rice
1 Onion
2 Tbsp Olive oil
2 Cloves of Garlic minced
2 Tbsp Curry Powder
2 Tsp Ground Tumeric
2 Tsp Ground Cumin
2 Tsp Chilli Powder
1 Tbsp Tomato Sauce
1/2 Cup Coconut Milk
Directions - Cook lentils according to the package. Cook basmati rice according to package. Meanwhile, heat oil in a pan over medium -high heat. Add onion and cook 2-3 minutes or until the onion becomes translucent. Add garlic and cook for another 1-2 minutes. Add tomato sauce, coconut milk, curry powder, turmeric, cumin, chili powder, and fresh ginger; cook for 3-5 minutes. Add cooked lentils, cook over medium-low heat for 15-20 minutes. Serve lentils over rice.
Salmon and Asparagus
4 serves
4 Salmon Fillets
2 Bunches of Asparagus (Steamed)
2 Lemons
1 Tsp Garlic minced
1 Tsp Onion Powder
1 Tsp Chilli Powder
Salt and Pepper
Directions - Turn oven onto Grill. Season salmon with salt, pepper, garlic,onion powder and chili powder. Cut two slices of lemon and place on top of salmon. Grill salmon on bottom oven rack for 12-15 minutes or until salmon becomes flaky. Squeeze the juice from the remaining lemon over the salmon and asparagus.
4 serves
4 Salmon Fillets
2 Bunches of Asparagus (Steamed)
2 Lemons
1 Tsp Garlic minced
1 Tsp Onion Powder
1 Tsp Chilli Powder
Salt and Pepper
Directions - Turn oven onto Grill. Season salmon with salt, pepper, garlic,onion powder and chili powder. Cut two slices of lemon and place on top of salmon. Grill salmon on bottom oven rack for 12-15 minutes or until salmon becomes flaky. Squeeze the juice from the remaining lemon over the salmon and asparagus.
Marinated Chicken with Almond Salad
4 Serves
4 Chicken Breasts
3 Tbsp Dijon Mustard
3 Tbsp Balsamic Vinegar
2 Tbsp Garlic minced
2 Tsp Dried Thyme
Almond Salad
2 Cups of Basmati Rice
4 Cups of Spinach Chopped
1 Cup Shredded Carrot
1 Cucumber diced
1 Onion diced
1 Cup Almonds
Dressing
4 Tsp Olive Oil
4 Tbsp Balsamic Vinegar
Directions - Combine chicken, mustard, vinegar, garlic and thyme in a resealable bag. Try to re- move all excess air out of bag when sealing. Marinate chicken in fridge at least 20 min- utes, preferably 2-4 hours. Massage marinade into chicken occasionally. Remove chicken and reserve the marinade. Brush chicken with reserved marinade and grill or bake until cooked through. Combine all salad ingredients EXCEPT SPINACH and portion into 2 servings. Store dressing separately until ready to eat. Store salad in an airtight container in refrigerator. When ready to eat, toss in spinach and dressing.
4 Serves
4 Chicken Breasts
3 Tbsp Dijon Mustard
3 Tbsp Balsamic Vinegar
2 Tbsp Garlic minced
2 Tsp Dried Thyme
Almond Salad
2 Cups of Basmati Rice
4 Cups of Spinach Chopped
1 Cup Shredded Carrot
1 Cucumber diced
1 Onion diced
1 Cup Almonds
Dressing
4 Tsp Olive Oil
4 Tbsp Balsamic Vinegar
Directions - Combine chicken, mustard, vinegar, garlic and thyme in a resealable bag. Try to re- move all excess air out of bag when sealing. Marinate chicken in fridge at least 20 min- utes, preferably 2-4 hours. Massage marinade into chicken occasionally. Remove chicken and reserve the marinade. Brush chicken with reserved marinade and grill or bake until cooked through. Combine all salad ingredients EXCEPT SPINACH and portion into 2 servings. Store dressing separately until ready to eat. Store salad in an airtight container in refrigerator. When ready to eat, toss in spinach and dressing.
Lentil soup
2 Serves
1/2 Cup Dry lentils
1⁄2 Onion, chopped
1⁄2 Cup carrots, chopped
4 Cups Water
1-2 Tsbp Miso paste
Directions - Wash lentils. Put lentils, onion, carrots, water and miso in a pot. Bring to a boil, then turn heat to low, cover pot, and simmer for 45 minutes, or until lentils are soft.
2 Serves
1/2 Cup Dry lentils
1⁄2 Onion, chopped
1⁄2 Cup carrots, chopped
4 Cups Water
1-2 Tsbp Miso paste
Directions - Wash lentils. Put lentils, onion, carrots, water and miso in a pot. Bring to a boil, then turn heat to low, cover pot, and simmer for 45 minutes, or until lentils are soft.
Cauliflower Pumpkin Curry
2 Serves
4 Cups vegetable or chicken broth
1⁄4 Onion, finely chopped
1 Tsp olive oil
1 Cup pumpkin, cooked
1⁄2 Teaspoon curry powder
1 Cup cauliflower
1 tsp soy sauce
Directions - In a saucepan heat the olive oil on medium heat and add the onions. Sauté 3-4 minutes or until translucent. Next add the rest of the ingredients and bring to a gentle boil. Reduce heat and simmer for 15 minutes. Let cool for a few minutes and puree using an blender.
2 Serves
4 Cups vegetable or chicken broth
1⁄4 Onion, finely chopped
1 Tsp olive oil
1 Cup pumpkin, cooked
1⁄2 Teaspoon curry powder
1 Cup cauliflower
1 tsp soy sauce
Directions - In a saucepan heat the olive oil on medium heat and add the onions. Sauté 3-4 minutes or until translucent. Next add the rest of the ingredients and bring to a gentle boil. Reduce heat and simmer for 15 minutes. Let cool for a few minutes and puree using an blender.
