Poached Thai Salmon with Pak choi

Serves 2

Ingredients:

For the spice mixture:

• 2 teaspoons coriander seeds
  
• 2 teaspoons cumin seeds
  
• 1 teaspoon caraway seeds
  
• 1/4 teaspoon crushed chilli flakes
  
• Sea salt
  

• 300g raw king prawns, peeled
  
• coconut oil
  
• 100g baby spinach
  
• a small handful of fresh coriander, roughly chopped
  
• 125g coconut yoghurt (I use Coyo)
  
• Zest and juice of 1 small lemon
  
• freshly ground black pepper

Method:

1. To make the spice mixture, put the coriander seeds, cumin seeds, caraway seeds, chilli flakes and a pinch of sea salt into a pestle and mortar and pound together until you have a fine powder.
   
2. Add to the prawns and toss together to coat them evenly.
   
3. Heat a medium non-stick frying pan over a high heat and add 2 tablespoons of coconut oil. Add the prawns and cook for 3-4 minutes, turning frequently until they turn pink and are cooked through. Remove the prawns and set aside.
   
4. Return the pan to a medium heat, add another tablespoon of coconut oil and wilt the spinach for 1-2 minutes. Stir in the chopped coriander.
   
5. Lower the heat and return the prawns to the pan. Stir in the coconut yoghurt, lemon zest and juice and season to taste with salt and pepper.
   
6. Cook for 1-2 minutes until the sauce is creamy and slightly thickened, then remove from the heat and serve immediately.
   

Method:

1. Wash the goji berries in two rinses of water, then leave to soak in the lemon juice for about an hour.
   
2. Put the coconut milk and the deseeded vanilla pod into a pan and place over a low heat. Bring to the boil, then take the pan off the heat.
   
3. Finely grate the turmeric and ginger, then squeeze in kitchen towel to extract the juice into a large bowl (you can also make the turmeric 'juice' by adding water to ground turmeric).
   
4. Add eggs yolks, vanilla seeds and raw honey, then whisk vigorously until smooth and slightly thickened.
   
5. Slowly add the coconut milk, whisking continuously, then put the mixture back into the pan and bring slowly to a simmer, continuing to whisk until it has thickened a little more.
   
6. Remove from the heat, add the lemon zest and leave to cool.
   
7. Peel and core the pineapple and cut into 2 cm chunks. Divide the crème anglaise between four small bowls. Top with the pineapple and drained goji berries.
   

Grain, legume and dairy free recipes.

Serves 4

Ingredients:

• 1 handful of dried goji berries
  
• Juice and zest of 1 lemon
  
• 1 x 400ml coconut milk
  
•  1 vanilla pod, seeds scraped out
  
• 2 thumb sized pieces of fresh turmeric, peeled (see method for alternative using ground turmeric)
• 2 thumb-sized pieces of fresh ginger, peeled
  
• 3 egg yolks
  
• 50g raw honey
  
• 1 large ripe pineapple
  

Spiced Prawns with spinach and coconut.

Tandoori Chicken

Serves 1

Ingredients:

• 1small potatoes, peeled
  
• 1tbsp. olive oil
  
• 2rashers of lean bacon
  
• 1 egg
  
•  a little salt
  
• dash of vinegar

Method:

1. Grate the potato and squeeze out the moisture with your hands.
   
2. Heat olive oil in a small non-stick frying pan.
   
3. Add the potato and allow it to cook for a couple of minutes, then shape it into a flat cake about 7-8 inches across, pressing down lightly with a spatula.
   
4. Cook for 3-4 minutes, then gently shake the pan to loosen the rosti.
   
5. Place a plate on top of the pan and invert the pan so the rosti sits on the plate cooked side up.
   
6. Add another smear of oil to the pan and slide the potato cake back, the other way up.
   
7. Cook for another 4-5 minutes.
   
8. Meanwhile, grill the bacon.
   
9. Poach the egg. Fill a saucepan 1/3 full of water and bring to the boil. Add a pinch of salt and dash of vinegar and reduce to a simmer.
   
10. With a whisk, create a gentle whirlpool in the water. Crack the egg into a cup, then gently tip into the whirlpool.
    
11. Set a timer and poach egg for 2 minutes for soft and 4 minutes for hard.
    
12. Remove the egg with a slotted spoon and drain on kitchen paper.
13. Serve the rosti with the bacon and egg on top.
    

Recipes sourced as follows:

 Rosti with bacon and egg - Cooking for the Sensitive gut - Dr Joan Ransley and Dr Nick Read.

Crunchy Granola, Spiced Prawns, and Spiced crème anglaise with pineapple and goji berries, Poached Thai salmon with pak choi - Cook, Nourish Glow  - Amelia Freer.

Tandoori Chicken - Paleo Leap

Steak with roasted tomatoes and onion - Clean and Lean for Life - James Duigan

Serves 2

Ingredients:

• Coconut oil
  
• 2 shallots, finely chopped
  
• 2 cloves garlic, finely chopped
  
• thumb-sized piece of fresh ginger, peeled and grated
  
• 1 red chilli
  
• 1 lime leaf
  
• 1 stalk of lemongrass, finely chopped
  
• 500ml fish or vegetable stock
  
• 2 salmon fillets, skinned
  
• 2 pak choi, leaves separated
  
• 1 small handful of fresh coriander leaves, to serve.
  

Method:

1. Heat 1 tablespoon of coconut oil in a medium saucepan and fry the shallots, garlic, ginger and chilli for a few minutes to soften. Add the lime leaf and lemongrass to the pan and cook for another minute.
   
2. Pour in the stock, bring to the boil, then reduce the heat. Simmer gently for 10-12 minutes to infuse the flavours.
   
3. Add the salmon fillets and allow to poach for 7 to 8 minutes over a gentle heat.
   
4. Add the pak choi leaves for the last minute of cooking.
   
5. Arrange the salmon fillets and pak choi in serving bowls and ladle the fragrant broth over - remove the lime leaf and lemon grass before serving. Garnish with the coriander.
   

​Grilled Steak with roasted tomatoes and onion.

Crunchy Nut and Seed Granola

Spiced Coconut Crème anglaise with pineapple and goji berries.

Serves 4

Ingredients:

• 6 skinless chicken legs
  
• 240 ml coconut milk
  
• 30 ml lemon juice
  
• 4 garlic cloves, crushed
  
• 1 tbsp. fresh ginger, grated/crushed
  
• 1 tsp ground cumin
  
• 1tsp ground turmeric
  
• 1 tsp cayenne pepper
  
•  1tbsp garam masala
  
• 1 tbsp. paprika
  
• olive oil
  
• Sea salt, Pepper
  

Method:

1. Pour olive oil into a frying pan on a medium heat and add the spices - cook 1 to 2 minutes.
   
2. Remove from the heat and let cool.
   
3. Mix coconut milk, lemon juice, garlic and ginger with the spice mix.
   
4. Put Chicken into a bowl and pour over the marinade. Leave for 45 minutes to 6 hours.
   
5. Grill chicken 4 to 5 minutes then transfer to the oven for 40 minutes (180 degrees C)
   
6. Grill for 2-3 minutes each side to finish.
   
7. Serve with salad (and crushed cumin roasted potatoes if desired).
   

Lunch

Dessert

Breakfasts.

Dinners

Makes approx. 20 portions

Ingredients:

• 200g dates
  
• 100g figs
  
• 50g raisins
  
• 100g chia seeds
  
• 200g almonds
  
• 100g cashews
  
• 100g macadamia nuts
  
• 50g desiccated coconut
  
•  1 tablespoon vanilla extract
  
•  1 tablespoon sea salt.
  

Method:

1. Soak the dried fruit overnight inn 200ml water. Then blend with their soaking water, and add the chia seeds.
   
2. Soak the nuts in salted water overnight, then discard the water and pulse the nuts in a food processor.
   
3. Combine the chopped nuts and dried-fruit mixture with your hands, and add the desiccated coconut, vanilla extract and salt.
   
4. Spread the mixture out on to one or two oven trays and cook overnight, or until dry, at 80 degrees C/Fan 60 degrees.
   
5. When cool, break the granola up into chunks and store in an airtight container.
   
6. Serve with nut milk or coconut yoghurt (not coconut flavoured yoghurt), I use Coyo, and berries.
   

Rosti with bacon and egg

Serves 2

Ingredients:

• 12 tomatoes on the vine
  
• 1 red onion, quartered
  
• 4 garlic cloves, sliced
  
• 1 tbsp. olive oil
  
• 1 tbsp. balsamic vinegar
  
• coarse salt
  
• 1 tablespoon coconut oil
  
•  2 sirloin steaks (250g each)
  
• handful of pine nuts
  
•  2 handfuls of rocket.
  

Method:

1. Preheat oven to 140 degrees C
   
2. Place the tomatoes, onion and garlic on a roasting tray and drizzle with olive oil, balsamic vinegar and salt.
   
3. Cook for about 40 minutes until caramelised. Leave to cool.
   
4. Heat a non-stick frying pan with coconut oil. Once sizzling, add the steak and sear on each side for 2 to 3 minutes, for medium, longer if you prefer. Rest steak under foil for 4 to 5 minutes.
   
5. Toast pine nuts in the frying pan.
   
6. Serve the steak with the rocket and tomato/onion mix and sprinkle with pine nuts.