DINNER
Delicious and nourishing foods for the end of the day.
Artichokes
Arugula
Radish
Carrots
Leeks
Onions
Celery
Chicory
Dandelion Greens
Fava Beans
Leeks
Parsnips
Peas
Radishes
Spring Onions
Salad Leaves
Spinach
Wild garlic
Parsley
Asparagus
Recipes
Midweek skin boosting sesame salmon
This recipe is high in omega 3 and antioxidants that will support glowing skin!
Serves 2
2 tsp olive oil
2 salmon fillets
6 spring onions, trimmed and cut into 3 pieces
12 cherry tomatoes
Black pepper
200g purple sprouting broccoli, trimmed
1 tbsp tamari
1 tsp sesame oil
ó tsp crushed chilli flakes (optional)
2 tsp sesame seeds
Method
Preheat the oven to 200C. Drizzle a baking tray with olive oil.
Place the salmon fillets onto the tray, skin side down. Add the
Spring onions and tomatoes and season with black pepper. Bake for 8 minutes.
Steam the broccoli for 5 minutes.
Remove the tray from the oven and add the broccoli. Drizzle the tamari and sesame oil over the fish and sprinkle everything with the chilli flakes and sesame seeds.
Return to the oven for 4-5 minutes or until the salmon is just cooked.
Homemade Gluten Free Naan Breads
These are so simple to make and are both gluten and dairy free.
Ingredients
260g dairy free yoghurt (I used a mix of coconut and soya)
250g gluten free self raising flour (I used @dovesfarm)
1/4 tsp xanthan gum (optional but it probably helps to bind it all together)
1/2 tsp gluten free baking powder (@dovesfarm)
1/2 tsp salt (I used himalayan)
Method
Mix all together (with a spoon and then with hands)
Cut the dough into 5 pieces to roll out into naan shapes
Then dry fry on a high heat
Top with garlic infused olive oil and coriander
Soooo much better than a shop bought naan and no nasties in it!
Cauliflower, squash, coconut & lentil curry
1 tbsp coconut oil
1 onion, chopped
1 tbsp garam masala
1 tbsp turmeric
200g red lentils
400ml can coconut milk
small handful coriander, chopped
cooked wholegrain basmati rice, to serve
coconut yoghurt, to serve
1 cauliflower, split into florets, the stalk cut into cubes
1/2 large butternut squash, cut into cubes
1 tbsp extra virgin olive oil
Method
Heat oven to 180C/160C fan/gas 4. Toss the cauliflower and squash in oil and spread it out on a large oven tray. Roast for 25 mins, or until tender.
Heat oil in a pan, then add the onion and cook until soft, stir in the spices and cook for 2 mins. Stir in the lentils, coconut milk and 200ml water and bring to a simmer.
Cook for 20 mins, then add the roast veg and cook for a further 10 mins, adding a little water if it looks dry. Stir in the coriander.
Serve with rice and yogurt, or Homemade gluten free Naan bread (recipe below)!