Spicy Butternut, Chickpea & Chorizo Stew

Winter ComfortsFork

This is a real heart warming dish. Soul food as I like to call it. A winter warmer, meal- in- a bowl that can be frozen ahead of time or eaten as is. The chorizo and paprika are classic Spanish flavours that work incredibly well together.

chickpea4

WHAT YOU WILL NEED:

  • 1 horseshoe chorizo sausage, sliced into 0.5 cm rounds
  • 1 tablespoon olive oil
  • 3 cloves garlic, finely chopped
  • 1 brown onion, chopped
  • 1 green chilli, deseeded
  • 1 red chilli, deseeded
  • 1 red pepper, thinly sliced
  • 1 stick celery, thinly sliced
  • 2 teaspoons harissa paste
  • 1 tablespoon stock concentrate
  • 1 cup water
  • 400g tin of chopped tomatoes
  • 500g butternut, cubed
  • 400g tin of chickpeas, rinsed
  • 1 punnet of fresh tomatoes on the vine
  • bunch of fresh coriander
  • 1 tablespoon paprika
  • 3 tablespoons full fat Greek yoghurt
  • salt and pepper

chickpea1

WHAT TO DO:

1. In a heavy based casserole dish fry off the onions and garlic in the olive oil until brown.

2. Add the chorizo, red pepper, chilli’s, celery, harissa paste, paprika and stock concentrate to the pan and sauté for 5 minutes on a medium heat.

3. Add in the can of chopped tomatoes, butternut and water, bring to a boil and then simmer for 20 minutes until the butternut is soft.

4. Lastly stir in the chickpeas, the fresh tomatoes and the coriander and season with salt and pepper.

5. Serve in bowls with dollops of  Greek yoghurt.

chickpea3

THERMOMIX VERSION:

1. Add the onion, garlic, chilli, red pepper and celery to the TM bowl and chop for 6 seconds on speed 4.

2. Add the olive oil, chorizo, paprika and Harissa paste and sauté for 5 minutes on 100 degrees, soft speed.

3. Add in the  canned tomatoes, stock concentrate, butternut and water and cook for 20 minutes on Varoma temperature, reverse speed.

4. Add in the chickpeas, fresh tomatoes and coriander and season with salt and pepper.

5. Serve in bowls with dollops of Greek yoghurt.

chickpea2

Gourmet BLT’s on Carb-Free Bread

Low CarbGluten Free

Everyone is going crazy over the new Real Real Revolution Book and rightly so! The Real Meal Revolution is based on the Banting diet which advocates a diet high in fat and low in carbs. It also means cutting out refined, processed food and sugar which is the part I love. Tim Noakes, along with Sally-Ann Creed and others have put together some mouth watering recipes in their book: The Real Meal Revolution. One of the recipe’s is for Carb-Free Bread that my recipe is based on. You can find the original recipe video here.

BLT6

BLT2

WHAT YOU WILL NEED:

For the carb-free bread

  • 2 cups of seeds (I used a mixture of sunflower seeds, pumpkin seeds, flaxseed and sesame seed)
  • 5 egg whites (I used the Woolworths liquid egg whites in a bottle so as not to waste the yolks)
  • 2 eggs
  • 1/2 cup water
  • 5 tablespoons melted coconut oil
  • 2 tsp baking powder
  • 1 tsp sea salt flakes

*Cooks Notes: It is important to grind the seeds yourself and not buy a pre-ground mix. This is because many pre-ground mixes contain other ingredients which may prevent your bread from not rising properly.

For the topping

  • 8 rashers streaky bacon
  • 2 tablespoons full fat cream cheese
  • 1 avocado
  • baby spinach leaves
  • mini vine tomatoes
  • salt and pepper

BLT1

WHAT TO DO:

For the carb-free bread

1. Preheat your oven to 180 degrees and grease a loaf tin with butter.

2.. In a food processor, grind the seeds until they resemble a fine powder.

3. Add the salt and baking powder to the food processor and combine with the ground seeds.

4. Add the wet ingredients to the processor and mix until a dough- like consistency is formed.

5. Pour the mixture into a loaf tin and bake for half an hour.

6. Insert a skewer into the centre, if it comes out clean it is ready.

BLT3

THERMOMIX VERSION:

1. Preheat your oven to 180 degrees and grease a loaf tin with butter.

2. Place the seeds into the TM bowl and grind on speed 9 for 2 minutes until a fine powder is formed.

3. Add the salt and baking powder to the bowl and mix on speed 3 for 30 seconds.

4. Add the wet ingredients to the bowl and mix on reverse speed, speed 2 for 2 minutes until the the mixture forms a dough and all ingredients are combined.

5. Pour the mixture into a loaf tin and bake for half an hour.

6. Insert a skewer into the centre, if it comes out clean it is ready.

For the topping:

  • Fry the bacon rashers in a hot griddle pan for a few minutes until crispy. In the same pan, throw in the vine tomatoes until they blister and pop.
  • Cut 2 slices of carb-free bread and spread with full fat cream cheese.
  • Layer the bread with spinach leaves, slices of avocado, bacon rashers and top with vine tomatoes.
  • Sprinkle with sea salt flakes and pepper.

* Cooks Notes: I used baby spinach leaves for the ‘lettuce’ part of the BLT. Spinach has a higher nutritional value than lettuce and is packed with goodness.

Decadent Chocolate & Coconut Shake

Weekend TreatsSmoothies

This recipe is based off The Real Meal Revolution ’Chocolate Fat Shake’ but without the butter, and added coconut flakes.

In this recipe I used NoMU’s Decadent Hot Chocolate Pieces which you can purchase from their online store. They make a delicious, indulgent drink but if you want a completely sugar-free version you can use raw cacao nibs.

*Please note this was not a sponsored post. I just love the product and it works with this recipe so I decided to write a post about it.

choc-fat-shake2

WHAT YOU WILL NEED:

  • 3 tablespoons NoMU’s Decadent Hot Chocolate Pieces
  • 1 cup coconut cream
  • 1 cup full fat milk
  • coconut flakes (for the topping)
  • 3 tablespoons double cream Greek yoghurt

choc-fat-shake1

WHAT TO DO:

1. Add all ingredients (except the coconut flakes) into a food processor and mix until combined.

2. Pour into glasses and top with coconut flakes and a few chocolate pieces.

THERMOMIX VERSION:

1. Add all ingredients to the TM bowl and mix together on speed 4 for 30 seconds.

2. Pour into glasses and top with coconut flakes and a few chocolate pieces.

 

Coconut & Lychee ‘Ice Cream’ with Mint Chocolate Dust

Dairy Free 2No Sugar 1

I’m not usually a fan of making desserts but this one is so simple and works out quite cheaply as there are so few ingredients. A real crowd pleaser and my kind of cooking!lychee-&-coconut-icecream

Serves 6

WHAT YOU’LL NEED:

  • 1 x 400 gr tin coconut cream
  • 1 x 400 gr tin lychees in syrup
  • 1 egg white
  • 1 small bar dark mint chocolate (I used Lindt)

WHAT TO DO:

  1. Place the lychees along with their syrup in a food processor.
  2. Add in the coconut cream and whizz up until smooth.
  3. Pour the mixture into ice trays.
  4. Freeze for a minimum of 6 hours.
  5. When ready to serve, place the ice tray mixture back into the food processor and process until smooth.
  6. Add the egg white and process some more until a creamy ice cream texture is formed.
  7. Scoop into bowls and grate a dusting of mint chocolate over each one.
  8. Serve immediately to happy, hungry guests!

THERMOMIX VERSION:

1. Place the lychees along with their syrup in the TM bowl.

2. Add the coconut cream and process on speed 8 for 40 seconds.

3. Pour the mixture into ice trays.

4. Freeze for a minimum of 6 hours.

5. When ready to serve, place the mixture from the ice trays back into the TM bowl and process for 20 seconds on speed 6 until smooth.

6. Add the egg white and process some more until a creamy ice cream texture is formed.

7. Scoop into bowls and grate a dusting of mint chocolate over each one.

8.Serve immediately to happy, hungry guests!

Pecan Crusted Salmon & Avo Bowls with Cauli Mash

fish3

WHAT YOU’LL NEED:

  • 1/2 cup soy sauce
  • 1 stalk lemongrass, finely chopped
  • 1 teaspoon honey
  • 1 teaspoon fish sauce
  • thumb size piece of ginger, grated
  • 1 teaspoon rice wine vinegar
  • juice of one lime
  • handful of fresh parsley
  • 2 x 200gr salmon fillets
  • handful of pecan nuts, crumbled to form chunky ‘crumbs’
  • one avocado

WHAT TO DO:

1. Preheat your oven to 180 degrees celsius.

2. In a bowl combine the first eight ingredients to form a sticky marinade.

3. Line a baking tray with foil and lay the salmon fillets on the tray.

4. Brush the fillets with the marinade, then top them with the pecan crumbs to form a crust and leave to rest for 15 minutes (the marinade acts as a glue so that the pecans will stick).

5. Bake the salmon fillets for 8-10 minutes until cooked but still pink in the middle.

6. There will be some marinade left over which you can use to pour over the fish once it is cooked.

7. Serve with a green salad, some avocado and cauli mash.

TO MAKE CAULI MASH:

A great carb- free alternative to traditional mash, for those following the Banting or Tim Noakes diet.

1. Steam 500 gr cauliflower over a bowl of simmering water until soft (for about ten minutes).

2. Put into a food processor and process until it is smooth and resembles the consistency of mashed potato.

3. Add a little milk, salt and pepper and some grated parmesan for that extra something special.

 

 

Mixed Berry & Almond Smoothie

berry-&-almond-smoothie

WHAT YOU’LL NEED:

  • 1 cup frozen mixed berries (blueberries, raspberries, strawberries, blackberries)
  • 1 banana
  • 5 tablespoons greek yoghurt
  • 1 handful raw almonds
  • ice cubes
  • water

WHAT TO DO:

1. Place all ingredients in a food processor and process until smooth.

2. Add water to thin out to desired consistency.

THERMOMIX VERSION:

1. Place all ingredients in the TM bowl and process on speed 8 for 30 seconds.

2. Add water to thin out to desired consistency.

Strawberry & Basil Slushie

Steph

WHAT YOU WILL NEED:

  • 2 handfuls of strawberries, hulled
  • 1 handful of ice cubes
  • 4 basil leaves
  • water

WHAT TO DO:

  1. Place all ingredients in a high speed blender until combined.
  2. Add water to thin the juice out.

THERMOMIX VERSION:

1. Place all  ingredients in the TM bowl and process on speed 8 for 20 seconds.

2. Add in water through the lid to thin the juice out.

Homemade Sugar Free Muesli

muesli-1

Breakfast is by far my favourite meal of the day. Usually it’s some kind of smoothie, a fluffy spinach and parmesan omelette made by Mick or this delicious muesli. On the weekends it’s my baked breakfast eggs  or a bowl of warm, comforting oats in Winter. When I have time, I make chia pots topped with blueberries and coconut shavings and leave them overnight to thicken in the fridge.

It’s so important to eat a good, nutritious breakfast and I firmly believe that the first thing we feed our bodies has an effect on how we will feel for the rest of the day.

This muesli is easy to make, full of goodness and keeps for ages. I store mine in a giant consol jar and eat it with fruit and full cream greek yoghurt.

WHAT YOU’LL NEED:

  • 2 cups raw oats
  • 1 cup sunflower seeds
  • 1 cup coconut oil (melted)
  • 1 cup mixed raw nuts of your choice (I used pecans and almonds)
  • 100 gr dried peaches or apricots, diced
  • 3 tablespoons raw cacao nibs
  • Handful of coconut shavings

WHAT TO DO:

  1. Preheat your oven to 180 degrees celsius.
  2. Chop up the nuts into chunks and set aside.
  3. In a bowl mix together the oats, sunflower seeds & melted coconut oil.
  4. Spread this mixture on a lined baking tray and bake for 15 minutes at 180 degrees celsius until golden brown.
  5. Once golden, place the mixture into a bowl and add in the chopped nuts, dried peaches, raw cacao nibs and coconut shavings.
  6. Store in an airtight container or glass jar and serve with dollops of greek yoghurt.

muesli3

Basil & Walnut Pesto

pesto-1

Makes 2 jars

WHAT YOU’LL NEED:

  • 60 gr parmesan or any hard strong cheese
  • 2 large handfuls of fresh basil leaves, torn
  • 1 clove garlic
  • 100 gr walnuts, crumbled
  • 1/3 cup olive oil
  • salt & pepper

WHAT TO DO:

1. Grate the cheese and finely chop the garlic.

2. Place all ingredients except the olive oil in a pestle and mortar and grind until a fine paste is formed.

3. Pour in half of the olive oil slowly whilst still grinding the pesto paste and keep adding until it is to your desired consistency.

4. Season with salt and pepper.

pesto-2

THERMOMIX VERSION:

1. Place the cheese in the TM bowl and grind for 6 seconds on speed 7.

2. Add in the garlic, walnuts and basil leaves and process for 5 seconds on speed 7 until a smooth paste is formed.

3. Turn the dial to speed 3 and slowly pour in the olive oil in a stream through the lid until the desired consistency is formed.

This will keep in the fridge for a few weeks. Toss through hot pasta with extra parmesan cheese or simply use as a spread on crackers or bruschetta. 

Blueberry Chia Breakfast Puddings

Chia-2

Chia seeds are packed with nutrients and are the the richest plant source of Omega-3. They can be added to smoothies or made into a breakfast parfait like the one below. They absorb ten times their weight in liquid which is why we leave them to soak for 4 hours in the coconut milk which allows them to swell.

WHAT YOU WILL NEED:

  • 300 ml coconut milk
  • 1/3 cup chia seeds
  • handful of blueberries
  • coconut shavings

WHAT TO DO:

  1. Combine the chia seeds with the coconut milk in a bowl.
  2. Place in the fridge for 3-4 hours.
  3. Pour into glasses and top with blueberries and coconut shavings.

Chia-1