My dad loves his fish on Friday. We love fish once a week and so friday is as good a day as any! I try to mix up what we have and I absolutely love all kinds of asian food so this hybrid joins all the flavours I love the most.
I serve ours with parsnip rice and green veg like stir fried kale, bok choi or broccoli. You can adjust the heat or leave out the chillies all together if you are not keen on spice. Our kids like a little spice so I try to minimise it so they can eat with us.
Friday Fish Curry
This Thai/Indian hybrid satisfies my taste buds. The thai lemongrass and ginger with the more indian mustard seeds and turmeric makes this curry light, fresh and with a comforting heat.
1tsp dried turmeric or thumb nail size fresh turmeric root
thumbnail size fresh ginger
thumbnail size fresh galangal
thumbnail size fresh lemongrass
3 cloves garlic
3 curry leaves
1 tbsp coconut oil
Juice of one lime
2 tbsp coconut sugar
can coconut milk
2 small shallots
1 small red chillies
800g fish (I use Ling Fillet but any firm fish or salmon would be nice)
3 parsnips for the rice
In a food processor add the shallots, red chillies, salt, pepper, 3 curry leaves, garlic, lemongrass, ginger, galangal, turmeric, mustard seed, coriander seed and cumin seed. blend until almost paste like- add the coconut oil.
Cube the fish
Add the fish and paste to a bowl and mix well. Cover and leave to marinate for an hour (overnight is best)
Add coconut oil to a hot pan and add marinaded fish and fry until spices are fragrant.
Add coconut milk sugar to taste. Allow to simmer.
Add some vegetables (this time I added aubergine and baby corn but anything would work well)
Allow to simmer until vegetables are cooked
Serve with rice and green vegetables. I use parsnip rice.
I have also used beef and chicken with the exact same method.
This recipe works beautifully in the slow cooker too. Just add it to the slow cooker with the vegetables and cook on low for 4 hours.
Loula Natural http://loulanatural.com/
I also use exactly the same recipe with chicken and beef too. With the beef I use brisket as it is lovely slow cooked (see my beef bourguignon recipe). Add the marinaded beef to the slow cooker and when there is 2 hours left on the cooking time- add the coconut milk and extra vegetables.
I really love pumpkin. I love the flavour, the density in nutrients and immune boosting properties and I love the versatility of being able to make it sweet or savoury! A pumpkin recipe round-up makes it easy to find my delicious favourites.
Pumpkins are packed full of beta carotenes (pre cursor to the body forming Vit A), vitamin C, antioxidants and a good mix of b vitamins. They benefit the digestive system and immune system. They also have great seeds which we all love to eat too!! The fibre in them feeds the balanced bacteria in the digestive system- win all round.
Kids generally love pumpkin too- see here for some great ways to use pumpkin flesh.
This recipe is so simple and delicious and only has 5 ingredients! Have you tried vegetable pasta/noodles yet?
I have been enjoying trying to be grain free the last few months. I have not missed pasta and have still enjoyed noodle soups, spaghetti, and other dishes simply swapping pasta with either sweet potato lightly steamed or zucchini raw.
but I have to say the spiralizer definitely makes a difference. The texture and thickness of the ‘noodles’ feels more similar to the original. I mostly use the julienne peeler for coleslaw like this Kraut Slaw recipe. You can of course just use a simple peeler and have flat, wide noodles!
This recipe I made for my own birthday dinner! I love the combination of butter, lemon, garlic and prawns and it took seconds to throw together. I added a little stock to boost nutrient levels too! Simply season with salt and pepper and you are done!
Garlic Butter Prawns with Zucchini Noodles
A deliciously quick and nutritious simple dinner. Grain free and gluten free. To make it dairy free, swap the butter for coconut oil.
Using nuts as my granola has really helped to keep me full up for longer. Combined with coconut milk or coconut yoghurt (I also buy this one) I feel so satisfied and stronger. Fats are truly changing my body shape, energy levels and moods, I wish I had made the change sooner. I have not missed grains (although i would say I am 80-90% grain free nowaday)and have really been enjoying my food. I still eat legumes as I love lentils and beans. Alternating between grain-free granola, eggs for breakfast (see Greens, Eggs and Ham for my favourite recipe) and Blender Pancakes on the weekend we really do wake up hungry!
Using superfoods like orange powder and cacao paste can really help reduce the inflammation I have, healing the damage and boosting my metabolism. Chocolate and orange and nuts is also a match made in heaven. Since I am not cooking this granola I thought I would also mix it up by including a tablespoon of Walnut oil with the coconut oil/ghee. You could also use avocado oil if you like. The Sea Buckthorn oil also boosts the oil profile of this dish and ups the nutrient value even more.
I am a huge fan of kale. It is also a local product for us. Green Vitamin have enlisted local farms to grow curly kale here in Hong Kong using organic heritage seeds- and it is flourishing. The chinese eat kale all the time and the Chinese Kale is also delicious in green smoothies and I love stir frying it with Garlic. It is a little bitter though and is more stalk than leaf and so is not so good at making Kale Chips- so I am glad to have the choice of supporting local organic produce.
This recipe is a product of many raw Nacho (not) Cheese dip recipes (especially from this book and from here). Using cashews and nutritional yeast as the starting point and adding red pepper, paprika, cumin and garlic to create that tangy cheesey spicey kick. It works so well with the kale. I always love to add my spin to things to deepen the nutritional value and taste. I have added walnut oil and tahini to mine. The Chinese use sesame for so many ailments and to boost good health and I am a massive fan of the black and white varieties. Tahini (or indeed just the seeds) in this recipe add a flavour dimension and a healthy fat punch to this recipe.
Raw Nacho (not) Cheese Kale Chips
A crunchy, cheesy snack packed full of goodness and nutrients. Hugely moreish and delicious.
Tear the kale off the stalk into 'chip' size and add to a mixing bowl.
Put all of the Nacho not Cheese mix ingredients in your high speed blender and mix until smooth
Add 1-2 tbs of the mixture to the bowl of kale and massage into the leaves so they are thickly coated. Add more if necessary.
Add the chips one by one to your silicon dehydrator sheet (or on a greased baking sheet) and dehydrate at living foods temperature (100F) for 12-18 hours or until crisp. You can also use an oven on its coolest setting.
Store in a air tight container either in the fridge or a cool dry place.
Enjoy crumbled on eggs or in salads or as a snack on its own
The batch of Nacho cheese will make several batches of chips or can be used as a dip, salad dressing or is also great on veggie pasta or burgers.
Save some of the silica packets from nuts/seaweed containers to help keep your dry goods fresh.