This one can be made in volume, and never disappoints. And did I mention how healthy it is?
Mix together in a good blender the following until pureed:
- around 600g large tomatoes
- 2 large teaspoons tomato paste
- 1 large cucumber
- 1 red or orange pepper (paprika)
- 1 onion
- 1 large clove garlic or two if you want it garlicky
- juice of 1 lime
- handful of fresh basil leaves
- around 400 ml water
- 3 tablespoons extra virgin olive oil
- 1 teaspoon cayenne pepper (to taste)
- 1 tablespoon good balsamic vinegar
- 1 teaspoon sea salt and fresh ground pepper to taste
- Optional: you can add a small bunch of fresh mint to the blender and Worcestershire sauce to taste when serving.
A great variation for ginger lovers: reduce garlic and add two inches of fresh ginger, to taste.
I love this one as it is so easy to make with only a couple of steps, and the visual result is a deep tasty green.
First fry one chopped onion and 2 cloves garlic in one big tablespoon of butter. One transparent add the following and cook for 5 mins:
- 3 small potatoes, roughly chopped in 2 cm cubes
- 200 ml chicken stock
- good pinch of sea salt, to taste
- one tablespoon of dried Italian herbs
Afterwards add the following and cook for 10 mins:
- around 350g of green asparagus, chopped in 3 cms pieces
- 500 ml chicken stock
- 100 ml milk
- 2 tbls (wholemeal) flour
Then add the following and cook for a couple of mins, making sure the potatoes and asparagus are done:
- big bunch of spinach
- lots of fresh ground pepper
Blend with a hand-blender. Serve with some wholemeal bread.
I love this one because it is so easy to make, with just two cooking steps, but rich in taste. Here goes:
Fry one chopped onion in 3 tbs sunflower oil until soft, then add:
- one pumpkin, washed, not peeled and chopped in approx 2 or 3 cm cubes (after seeds are scooped out)
- 600 ml chicken stock
- one orange or tangerine, cut in 4 pieces
- 2 or 3 carrots, sliced
- 40g of your favourite curry paste, preferably yellow
- one 400g coconut milk
Let cook gently for 25 mins until pumpkin and carrot are soft, then add one small tin of lentils and cook further for another 5 mins.
Once ready add a little cream (optional) and cream with a hand blender. Add some water if required.
Add 20 g of chopped coriander.
Fry the following until soft in 2 tbs olive oil:
- 1 chopped red/onion
- 2 tsp coriander seeds
- 3 chopped garlic cloves
- 1 red paprika (optional)
- 1 iceberg lettuce, sliced
- 2 tsp mixed dried (italian) herbs
- 500 ml chicken stock (from one cube)
- salt and pepper to taste
and cook for around 10 mins until done. Add:
- 1 tbs lemon juice
- some milk/cream to taste
and liquidise with a mini-blender. Yes it is that easy – but tastes great.
Serve with fresh brown bread.
On a recent trip to Italy I had a sandwich that was so delicious and looked so easy to make that I made a mental note to replicate once back home. Here goes:
- 4/6 slices of lightly toasted brown bread
- one aubergine cut in thin slices and seasoned with salt and pepper
- some frying/grilling oil
- brie cheese, cut in thin slices
- pancetta or ham
Fry the thin slices of aubergine until golden brown on each side.
On a bed of rucola spread two buttered toasted slices of bread and cover with pancetta/ham, brie and the freshly grilled or fried aubergine slices. The latter will nicely soften the cheese.
- 5 tbs olive oil
- 1 tbs dried origano
- 1 tsp hot paprika powder (to taste)
- 1/2 tsp sea salt
- 1 tsp chicken spice (optional)
- juice of one lemon
- 150 ml white wine (optional)
pour the above over 4 chicken breasts or thighs and bake in a 230 oC oven for 45/50 mins. Nothing could be easier or tastier!
Tip: serve with roasted pumpkin as in above.
Lasagne does not need to mean unhealthy and lots of work. Try this easy version:
Fry 2 red roughly chopped onions until soft in 2 tbs of olive/sunflower oil, then add the following and cook for around 6 mins, stirring often:
- 400g lean mince meat – you can substitute with soya mince – follow the pack directions accordingly
- one aubergines cut into small cubes
- one courgette sliced in half and then 5 mm slices
- 2 cloves of garlic, roughly chopped
- salt and black pepper to taste
- some chilli to taste
- 3 bay leaves
- 1 tsp cumin seed and 1 heaped tsp coriander seed
- 1 tbs dried mixed italian herbs
- 1 tbs ground flaxseed (optional)
After the 6 mins, add:
- 2 tinned tomato cubes
- 500 ml beef stock (made from organic cubes)
and simmer for 35/40 mins.
Prepare and cook lasagne by following the instructions on the spelt lasagne packet (250g) – it usually does not require any pre-cooking and needs 35 mins at 200oC. Top with a layer of grated cheese to taste before baking.
This pesto is so tasty but easy to make you will wonder why you ever bought a ready made version.
Mix in a blender to a nice pesto paste:
- 100g walnuts
- 1 tbs ground flaxseed (optional)
- 100 ml olive oil
- 1 tsp sea salt
- juice of half a lemon
- ground pepper to taste
- 1 clove garlic
- 60g rucola
Serve with your favourite pasta on a bed of rucola. Here I have combined with wholemeal ravioli, alfalfa sprouts and sautéed mushrooms.
Mix the following in a blender, pour into paper cupcake cups and bake at 200oC for 40 mins or until beautifully golden brown. I thought this would make a great healthy and fun variation on the broccoli patties by baking rather than frying them.
- 2 boiled (or shh… microwaved) potatoes
- 300g steamed broccoli
- 100 g grated cheese of your choice
- 2 cloves chopped garlic
- 1.5 tsp sea salt
- fresh ground pepper to taste
- 2 beaten eggs
- 6 tbs ground flaxseed – for a great healthy twist
Serve with fresh green salad and a side mix of half ketchup, half mayo – although I found the muffins tasty enough not to require the latter.
Put in a blender, or just cut into small pieces and mix thoroughly, the following:
8 tsp extra virgin olive oil
1.5 tsp sea salt
1 bunch fresh mint
1 bunch fresh coriander (you can also use parsley if coriander is not your thing)
some flaxseed (optional)
3 or 4 spring onions
juice of one lemon
You can spread the above on a normal green salad, or delicious on a bed of grilled aubergines or courgettes.