Sweet potato noodles with lime satay sauce

Posted: July 21, 2017

Sweet potato noodles are an excellent substitute for grain-based ones, and you can make them soft or al dente as you prefer. This recipe takes about ten minutes to make.

INGREDIENTS

2 sweet potatoes, peeled and spiralised

2 cups mushrooms, sliced

4 cloves garlic, smashed or cut small

1 coin of ginger, peeled and chopped very small or smashed

2 handfuls spinach

1 handful fresh coriander, chopped

FOR THE SAUCE

2 heaped tablespoons peanut butter

juice of 1 lime

1 tablespoon tamari

A pinch of salt (optional)

1/2 tablespoon agave syrup

1/2 cup almond milk

Heat a splash of water in a wok; you can also add a tablespoon of peanut oil. When it is steaming, add the sweet potatoes, mushrooms, garlic and ginger. Cook until softened (about 5-10 minutes). Add the spinach and stir in to wilt.

Meanwhile, blend the ingredients for the sauce in a small blender. When the noodle mixture is cooked, serve with the sauce drizzled over the top and sprinkle with coriander.

Live Younger with the Mediterranean Diet

Posted: July 12, 2017

It is well known that the Mediterranean Diet – the traditional diet, that is, not the usual tourists’ fare of pizza and pasta – promotes great health and long life. It has anti-cancer, heart-protective effects and it is also full of delicious, satisfying foods. It’s great for the whole family, it’s not too restrictive, and most dishes are simple to cook.

Here’s some more on the wonderful Mediterranean Diet, and some of the healthiest people in the Mediterranean, in a piece I wrote for the Real Olive Company which was printed in Celebrity Angels magazine. Click on the image to read the full article.

Main image re-posted from Celebrity Angels magazine 

Crunchy red quinoa and aduki bean patties with tasty steam-fried kale

Posted: June 29, 2017

These patties have great taste and texture and I love the colours if you use red quinoa, although you can also use ordinary quinoa.

You can pre-make them in batches ready to heat in the oven for a quick weekday lunch or supper which will fill you with nutrients and give you all the right kinds of energy.

Delicious with kale, a superfood which deserves all the great publicity it gets, and I also like to have a dollop of sauerkraut to give it a bit of zing and top up the old microbiome.

Crunchy red quinoa and aduki bean patties

1 tin aduki beans or the equivalent amount, soaked and cooked

2 cups quinoa, cooked

1 tablespoon tomato puree

1 small carrot, chopped small/food processed

1 small onion, chopped small/food processed

1 small stick celery, chopped small/food processed

2 tablespoons apple sauce

1 teaspoon cumin

1 teaspoon ground coriander

1 teaspoon turmeric

salt and pepper to taste

1 tablespoonful sesame seeds (optional)

1 handful fresh coriander, chopped

Cook the celery, onion and carrot in a heavy-based pan in a little water or vegetable stock. Add the spices and cook for another minute. Take off the heat, add the rest of the ingredients and mix well. Shape into patties and bake for approx 20 minutes on 180C/160C fan or until they are slightly toasted and crunchy on the outside.

Tasty steam-fried kale

A few large leaves of kale

1 clove garlic, chopped

1 tablespoon tamari

Juice of half a lemon

Slice the kale and leave for ten minutes – this activates the highly nutritious indole-3-carbinoles. Steam-fry in a pan in a little water until wilted. Remove from heat and add the other ingredients, drizzling with olive oil at the end or on the plate. You can also add a little organic feta cheese crumbled on top.

 

 

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