Method:

  1. ​Heat 1 tablespoon of olive oil in a large saucepan and gently sweat the onion until translucent. Add the garlic and tomatoes, stir well and cook for a further 5 minutes.
  2. ​Add the beetroot, then pour over the stock until the vegetables are just covered, adding extra water if needed. Bring to the boil, then reduce the heat and simmer gently for 10 minutes.
  3. Blitz with a stick blender until smooth - the soup should be a glorious purple.
  4. ​Serve drizzled with coconut cream, and topped with fresh dill and walnuts.

Method:

  1. ​Steam or boil sweet potatoes for 10 to 12 minutes until soft. Drain and dry the potatoes in the pan for 1 to 2 minutes, then mash them until smooth.
  2. ​Mix in the egg, coconut flour, spring onions, salt and pepper.
  3. Form 12 lime-sized balls and press these into patties, about 1cm thick. If making ahead, chill in the fridge until you are ready to cook them.
  4. ​Add 1/2 tablespoon of boiling water to the saffron threads and leave to cool. Remove from the water and mix them into the coconut yoghurt with the ginger, olive oil, salt and pepper. Squeeze in a little lemon juice. You can add the coriander and mint if wished.
  5. ​Put 2 tablespoons of coconut oil into a large non-stick frying pan over a medium heat. Fry the cakes for 3 to 4 minutes on each side, until golden brown.
  6. ​Quickly saute the prawns in a non-stick pan in a little coconut oil for 2 minutes on each side, until pink and cooked through.
  7. ​Serve the patties with a dollop of ginger-saffron yoghurt over the top and prawns on the side.

Rainbow Recipes.

Chicken breast with ginger and apricot stuffing.

Ingredients

Serves 2

  • Coconut oil
  • 1 banana shallot, peeled and finely chopped
  • 1 clove of garlic, peeled and finely grated
  • 1 teaspoon finely grated fresh ginger
  • 70g dried unsulphured apricots, finely chopped
  • 3 tablespoons cashew nuts, soaked in water for 1 hour, drained and roughly chopped
  • 2 tablespoons chopped fresh flat-leaf parsley
  • sea salt and freshly ground black pepper
  • 2 x 150g skinless chicken breasts

Ingredients

Serves 4

  • Olive oil
  • 1 onion​ (chopped)
  • ​2 cloves garlic, finely chopped
  • 500g beetroot, cubed (not with added vinegar)
  • 350g fresh tomatoes, chopped
  • 500ml chicken stock
  • sea salt and freshly ground black pepper
  • Optional: coconut cream, fresh dill and chopped walnuts, to serve.

Makes one loaf

Ingredients

  • 65g coconut butter, plus extra for greasing (see Mini carrot cakes recipe - bone builders - for recipe)
  • 250g almond flour, plus extra for dusting
  • a pinch of sea salt
  • 11/2 teaspoons of baking powder
  • 1/4 of a teaspoon bicarbonate of soda
  • 1 large bunch of kale
  • 1 courgette
  • 1 clove of garlic, peeled
  • fresh herbs: basil, chives and parsley, 1 large handful of each
  • 3 eggs, beaten
  • 3 tablespoons coconut milk
  • 1 teaspoon lemon juice
  • 1 tablespoon apple cider vinegar

Sweet Potato cakes with grilled Tiger Prawns and Ginger-Saffron yoghurt.

Method:

  1. ​Preheat oven to 180 C/160  fan
  2. ​Heat a medium non-stick frying pan over a medium heat and add 2 tablespoons of coconut oil. Add the shallot, garlic and ginger and saute for 2 to 3 minutes to soften. Stir in the chopped apricots, cashew nuts and parsley and cook for another minute. Season to taste with salt and pepper. Remove for the heat and allow to cool.
  3. Using a small sharp knife, cut along the side of each chicken breast to make a pocket, making sure you don't cut all the way through.
  4. ​Once the ginger and apricot mixture has cooled, divide it evenly between the chicken breasts, spooning it into the pockets. Press together and use cocktail sticks to secure the seam.
  5. ​Transfer the chicken breasts to a non-stick baking tray and roast in the oven for 25 to 30 minutes, until golden brown and cooked through. Serve with the juices from the pan poured over and a simple green salad.

Herby Green Bread

This is a really pure soup, unlike so many shop-bought ones. Make  a large batch and store it in portions in the freezer for busy days.

Method

  1. Preheat the oven to 175 C/155 C fan
  2. Grease and flour a 20cmx9cm loaf tin using a little coconut butter and a dusting of almond flour.
  3. In a large bowl, combine the almond flour, salt, baking powder and bicarbonate of soda.
  4. Whizz the kale, courgette, garlic and herbs in a food processor, or chop it all finely, and add to the bowl along with the eggs, coconut milk, lemon juice, coconut butter, and apple cider vinegar. Mix well.
  5. Spoon the mixture into the prepared loaf tin and flatten the surface using the back of a spoon dipped in cold water.
  6. Bake the loaf on the middle rack of the oven for 45 minutes, or until an inserted metal skewer comes out clean. Turn out onto a wire rack to cool before serving.

(Source: All the recipes are from Amelia Freer - Cook. Nourish. Glow)

Ingredients

Serves 4

  • ​3 medium sweet potatoes, peeled (approx. 750g)
  • ​1 egg
  • 25g coconut flour
  • ​3 spring onions, chopped
  • 1 teaspoon sea salt
  • freshly ground black pepper
  • coconut oil
  • ​16 raw tiger prawns, peeled and deveined

​​For the ginger saffron yoghurt

  • a pinch of saffron threads
  • ​125g coconut yoghurt
  • 1 teaspoon finely grated fresh ginger
  • 1 tablespoon extra virgin olive oil
  • ​sea salt and freshly ground black pepper
  • a squeeze of lemon juice
  • ​optional: a tablespoon each of freshly chopped coriander and mint.

This delicious green bread is more cakey than bready in texture, because it's gluten free. It's really nice toasted for breakfast with a poached egg, but as it falls apart easily (due to lack of gluten) it needs to be toasted under a grill on a baking sheet rather than in a toaster. The bread will last for about 3 days.

Beetroot Soup