Not blogged as been away and eating out.
By the way. I love Freshii so when I travel I can eat well.
So, exotic coleslaw.
1/2 large or 1 small White cabbage finely shredded
1 onion finely chopped or bunch of spring onions finely chopped
2 apples grated (I used a mandolin but you can use any musical instrument ha ha)
2 large carrots grated or shredded
1/2 tin chickpeas (optional. I had them do threw them in)
Dressing -
1/2 ripe avocado
1 large clove of garlic
some hot sauce (optional)
juice of half a lemon or lime
lots of black pepper
braggs aminos or salt
1/2 bunch of coriander
1 pack of coconut cream
2 tsp of peanut butter or tahini (I hadn't got any tahini)
method:
shred veggies. Chuck in a bowl and mix.
Blitz dressing in vita mix or blender. (if using a blender chop coriander finely so it dies not clog the blades).
Mix. Chill and serve.
Sunday, 20 June 2010
Friday, 4 June 2010
So what is the mother of all blenders?
It is the Vita Mix....
http://www.vitamix.com/index_int.asp
I use it more than once a day at home.
It is expensive but it is a super-charged monster.
You will see that a lot of my recipes use the Vita Mix.
http://www.vitamix.com/index_int.asp
I use it more than once a day at home.
It is expensive but it is a super-charged monster.
You will see that a lot of my recipes use the Vita Mix.
2 "robust" salads, featuring the "anti-cancer? salad".
One of the things that I dislike in summer is "soggy salad syndrome". So many salads if made at one point and dressed cannot be served later as they "go soggy or limp" as the dressing adversely affects the ingredients and wilts them.
With a busy chap like Richard in the house I try to make food in advance. He often comes home starving and I am expected to conjure up a filling meal in minutes if not sooner! So here are two salads that are quite robust and will last in the fridge for a couple of days requiring nothing more than a quick stir to refresh them.
Anti-cancer? salad.
There is a lot of talk about the anti-cancerous properties of cruciferous vegetables especially broccoli and cauliflower. I have an opinion on the value of these vegetables but that's not up for debate here. This is just a yummy crunchy salad that we both like.
You need to use very FRESH broccoli and cauliflower as flabby veg will lead to a disappointing result.
1 head of cauliflower, washed and dried, leaves removed, stalk cut short.
Then cut up into very small pieces.
2 large heads of broccoli washed and trimmed of leaves and a slice off the base of the stalk. Cut stalk up into very small pieces and chop the heads. You want the veggies to be small enough that you can get 2-3 pieces per mouthful.
2 large trimmed and washed leeks (optional) shredded or in rings.
1 large ripe large avocado. (1/2 peeled and chopped and 1/2 for dressing. (see below).
Optional -
I wanted to make this more of a main course so added some cooked quinoa. It makes it go further, adds a nutty flavour and gives you buckets of protein.
Dressing -
1/2 avocado
1 clove of garlic
4 tablespoons of cider, white wine or lemon vinegar.
1 tablespoon of Dijon mustard.
1-2 tablespoons of cold water (you want the dressing to be a loose mayonnaise consistency).
Salt (or Braggs Aminos) and black pepper.
Mix salad ingredients.
Blend dressing ingredients until you get a mayonnaise consistency.
Pour dressing over veggies and mix.
You might need more dressing and a slightly thinner one if you add the quinoa.
Nutty red cabbage
1/2 a red cabbage
1 small onion or leek shredded
2 handfuls of nuts (peanuts or cashews roasted and bashed up).
Green pepper, deseeded and shredded (optional).
1 Clove of garlic.
Squeeze of agarve/sugar substitute or 1/2 a teaspoon of sugar
1 teaspoon of Dijon mustard
Oil if you want it (1 Part vinegar and 2-3 parts oil is the classic mix but I just used no oil and all balsamic which I think goes well with the crunch of the cabbage.
2 tablespoons of balsamic vinegar.
Mix salad ingredients well.
Blend salad dressing add some water if using oil to make it go further. Dress salad.
Remmber that 1 tsp of oil is 100 calories and that Olive Oil whilst it is supposed to be "better for you" is still oil and that oil is fat. A tsp of any oil is 100 calories.
Just remember that when you are tucking into your "healthy salad" drowned in olive oil!
With a busy chap like Richard in the house I try to make food in advance. He often comes home starving and I am expected to conjure up a filling meal in minutes if not sooner! So here are two salads that are quite robust and will last in the fridge for a couple of days requiring nothing more than a quick stir to refresh them.
Anti-cancer? salad.
There is a lot of talk about the anti-cancerous properties of cruciferous vegetables especially broccoli and cauliflower. I have an opinion on the value of these vegetables but that's not up for debate here. This is just a yummy crunchy salad that we both like.
You need to use very FRESH broccoli and cauliflower as flabby veg will lead to a disappointing result.
1 head of cauliflower, washed and dried, leaves removed, stalk cut short.
Then cut up into very small pieces.
2 large heads of broccoli washed and trimmed of leaves and a slice off the base of the stalk. Cut stalk up into very small pieces and chop the heads. You want the veggies to be small enough that you can get 2-3 pieces per mouthful.
2 large trimmed and washed leeks (optional) shredded or in rings.
1 large ripe large avocado. (1/2 peeled and chopped and 1/2 for dressing. (see below).
Optional -
I wanted to make this more of a main course so added some cooked quinoa. It makes it go further, adds a nutty flavour and gives you buckets of protein.
Dressing -
1/2 avocado
1 clove of garlic
4 tablespoons of cider, white wine or lemon vinegar.
1 tablespoon of Dijon mustard.
1-2 tablespoons of cold water (you want the dressing to be a loose mayonnaise consistency).
Salt (or Braggs Aminos) and black pepper.
Mix salad ingredients.
Blend dressing ingredients until you get a mayonnaise consistency.
Pour dressing over veggies and mix.
You might need more dressing and a slightly thinner one if you add the quinoa.
Nutty red cabbage
1/2 a red cabbage
1 small onion or leek shredded
2 handfuls of nuts (peanuts or cashews roasted and bashed up).
Green pepper, deseeded and shredded (optional).
1 Clove of garlic.
Squeeze of agarve/sugar substitute or 1/2 a teaspoon of sugar
1 teaspoon of Dijon mustard
Oil if you want it (1 Part vinegar and 2-3 parts oil is the classic mix but I just used no oil and all balsamic which I think goes well with the crunch of the cabbage.
2 tablespoons of balsamic vinegar.
Mix salad ingredients well.
Blend salad dressing add some water if using oil to make it go further. Dress salad.
Remmber that 1 tsp of oil is 100 calories and that Olive Oil whilst it is supposed to be "better for you" is still oil and that oil is fat. A tsp of any oil is 100 calories.
Just remember that when you are tucking into your "healthy salad" drowned in olive oil!
Creamy cauliflower soup without cream!
Now I love creamy soups, but I am trying to reduce the fat and dairy content of my diet. Cauliflower is quite creamy anyway but I use beans to thicken the soup and give it a lovely creamy texture.
Ingredients-
1 cauliflower (a flabby one is fine as it will be cooked and blizted anyway). Chopped up.
2 large onions, chopped.
2 carrots chopped
2 Sticks of celery
Water
Pinch of curry powder (optional)
Veggie stock powder 2 x tsp
Black pepper
Salt or braggs aminos.
2 cloves of garlic peeled and chopped.
A splash of hot sauce. (optional).
A can of cannellini (white kidney) beans (you can use chickpeas too).
A squeeze of lemon juice. (I don't know why, it just seems to add something).
You can fry the veg first but I never bother and anyway it cuts out some fat. Just place all in a saucepan, cover with stock. Bring to the boil and simmer for about 30 mins.
Cool slightly. Whizz up in a blender or food processor. You can thin it down if too thick. Adjust seasoning to taste.
As with many soups etc. This tastes better when reheated.
Ingredients-
1 cauliflower (a flabby one is fine as it will be cooked and blizted anyway). Chopped up.
2 large onions, chopped.
2 carrots chopped
2 Sticks of celery
Water
Pinch of curry powder (optional)
Veggie stock powder 2 x tsp
Black pepper
Salt or braggs aminos.
2 cloves of garlic peeled and chopped.
A splash of hot sauce. (optional).
A can of cannellini (white kidney) beans (you can use chickpeas too).
A squeeze of lemon juice. (I don't know why, it just seems to add something).
You can fry the veg first but I never bother and anyway it cuts out some fat. Just place all in a saucepan, cover with stock. Bring to the boil and simmer for about 30 mins.
Cool slightly. Whizz up in a blender or food processor. You can thin it down if too thick. Adjust seasoning to taste.
As with many soups etc. This tastes better when reheated.
Lazy? Me? You betcha - Lazy Garlic....
I am all for expedience. I like (some) things to be quick and simple. I use a lot of garlic and I find it tedious to peel and chop or crush garlic everytime I need it.
So every few weeks I make some lazy garlic.
Also Lidl sell these little baskets of extra large single garlic cloves which I like to use, although you can use ordinary sized cloves.
I use 4-6 of these Lidl dinosaur garlic so 2-3 bulbs of ordinary garlic would work.
Peel the garlic and roughly chop.
Put into a small blender with half to 3/4 of a teaspoon of sea salt.
In a blender, small food processor or even use a hand blender, add the garlic and oil to the container. You can use olive oil but I use organic sunflower oil as it has no flavour so you only taste the garlic. Cover the garlic.
Blitz up until it almost turns white and is completely blended. If the blender is small add more oil to the container that you are storing it in and shake to infuse the added oil. Place the container in the fridge. It will separate a little but the oil at the top is useful as garlic flavoured oil or dig down for the garlic purée or shake before use.
Lasts a few weeks in the fridge.
So every few weeks I make some lazy garlic.
Also Lidl sell these little baskets of extra large single garlic cloves which I like to use, although you can use ordinary sized cloves.
I use 4-6 of these Lidl dinosaur garlic so 2-3 bulbs of ordinary garlic would work.
Peel the garlic and roughly chop.
Put into a small blender with half to 3/4 of a teaspoon of sea salt.
In a blender, small food processor or even use a hand blender, add the garlic and oil to the container. You can use olive oil but I use organic sunflower oil as it has no flavour so you only taste the garlic. Cover the garlic.
Blitz up until it almost turns white and is completely blended. If the blender is small add more oil to the container that you are storing it in and shake to infuse the added oil. Place the container in the fridge. It will separate a little but the oil at the top is useful as garlic flavoured oil or dig down for the garlic purée or shake before use.
Lasts a few weeks in the fridge.
Wednesday, 2 June 2010
Get 15% off at http://hotsauceplanet.com/
Guys -
The lovely Jason at http://hotsauceplanet.com/ read my blog entry on my Liquid Fire Chili Sauce.
He is offering all my readers a 15% discount on any product on his website.
Please visit http://hotsauceplanet.com/ and use the discount code "Baz-15" at Checkout.
Enjoy!
The lovely Jason at http://hotsauceplanet.com/ read my blog entry on my Liquid Fire Chili Sauce.
He is offering all my readers a 15% discount on any product on his website.
Please visit http://hotsauceplanet.com/ and use the discount code "Baz-15" at Checkout.
Enjoy!
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