Tri coloured slaw with prawns, goat’s cheese, and basil and lemon dressing

Serves 4

You could use a dry coleslaw mix (without dressing) from the supermarket to make it quicker.

Ingredients

200g grams each of pumpkin, beetroot and green cabbage, beetroot and pumpkin peeled and grated, cabbage finely sliced. It’s easier to use the 2 attachments on a food processor

400g raw green prawns

100g goats cheese or other feta, you can leave out if you want dairy free

1 bunch of broccolini ends trimmed, you can use a small head of broccoli

Basil dressing

15 g basil leaves about 1 cup loosely packed

2 garlic cloves, peeled

1 tbsp tahini

2 tbsp lemon juice

2 tbsp extra virgin/avocado oil

Method for dressing

Blend altogether in food processor or similar, season with salt.

Method for prawns

Put the broccolini in a steamer or pot of boiling water. Put a large pan on with  1 tbsp ghee/coconut oil, when hot stir fry your prawns for about a minute, they will turn pink and will be white all the way through. They cook very quickly. Season with salt and pepper. You can either mix the dressing through your slaw, or you can drizzle over the top of your prawns. To serve this put your slaw down, then your cooked prawns, scatter over your cheese, broccolini on the side.

Bacon, egg, tomato & basil tart-grain-free/gluten free

Serves 6-8

Grain free pie/tart crust

2 ¼ cups of blanched almond flour (no skins, should be white in color)

¼ teaspoon Celtic / Himalayan salt

2 ½ Tablespoons of butter/coconut oil

1 egg

3 tsp paprika

Method

Place flour, paprika, coconut oil/butter and salt in a food processor and pulse briefly

Add egg and pulse until mixture forms a ball

Press dough into a 23-25 cm pie dish/tart dish- best in a removable base tin.

Makes 1 pie/tart crust

Filling

250g bacon, 1cm dice, pan fried for 5 minutes until nice and brown and fat has melted down.

12 eggs

2-3 petite tomatoes sliced or 1 truss tomato sliced (this is the garnish for the top)

Basil leaves for garnish.

Method

Leave the bacon to cool for a few minutes then place evenly over the tart base. Crack open the eggs all over, evenly.

Place sliced tomatoes on top and the basil leaves. Grind some black pepper over.

Bake at 180C for 35-45 minutes, the egg should be cooked through.

Tomato and feta snack

Simple snack of petite tomatoes cut in half and the seeds scooped out, save the seeds and drink them later. The seeds help make your blood less sticky :)
Place a cube of feta, a slice of olive and a basil leaf

Crispy skin salmon with an asian basil and miso “pesto” and steamed greens

This is a dairy free style pesto dressing without the parmesan cheese.

Serves 4

4 x 120g salmon fillets, skin-on

Olive oil

Salt / pepper

1 fresh red chili (optional)

Thumb sized piece of ginger, peeled

1 tbsp miso paste

Large handful of basil

¼ cup of cashew nuts

Juice from ½ lemon

2 tbsp light soy sauce/tamari

1 heaped tsp honey

300g snow peas or sugar snap peas

300g broccolini

300g chinese greens, bok choy, chinese broccolli etc

Lemon wedges to garnish

Method

Fill and boil the kettle

Place the salmon onto a plate, season with salt and pepper and a little oil and make sure the salmon is evenly coated on all sides.

Pour a small amount of olive oil into a frying pan over a medium heat and place the salmon in the pan, skin side down. Fry the skin side for at least 3 minutes then periodically turn the salmon until it is golden brown on the other side. Should be a little pink in the middle to remain soft and silky. Do not overcook!

Slice half a red chili( if using) to use as a garnish then place the remaining half into a blender along with the ginger, miso paste, cashew nuts, honey, soy sauce, the juice from half a lemon, most of the basil and a small splash of water. Blend until all the ingredients have combined into a smooth liquid.

Fill a saucepan with the boiled water and add the vegetables. Cook for around 3 minutes until vegetables are slightly tender. You can also stir-fry or use a steamer.

Remove the cooked salmon from the frying pan and peel off the skins by sliding a knife under them. Place the skins back into the pan, soft side down, and cook for a minute to crisp them up.

Pour the miso dressing into a bowl or serving platter then place the vegetables and salmon on top. Garnish with lemon, basil and chili.