Recipes

 

eggplant dip

1-2 globe eggplants

3 Tbsp extra virgin olive oil

2-3 Tbsp roasted tahini (sesame paste)

1-2 garlic cloves (more or less depending on how garlicky you want your baba ghanouj to be), finely chopped

1 teaspoon ground cumin

Juice of one lemon - about 2 1/2 tablespoons

Salt and cayenne pepper to taste

1 Tbsp chopped parsley

 

1 Cook the eggplants:

 Oven method Preheat oven to 400°F. Poke the eggplants in several places with the tines of a fork. Cut the eggplants in half lengthwise and brush the cut sides lightly with olive oil (about 1 Tbsp).

Place on a baking sheet, cut side down, and roast until very tender, about 35-40 minutes. Remove from oven and allow to cool for 15 minutes.

 

 

 

 

arancini balls with chia seeds and basmati rice

 

What you'll need:

1/2 cup uncooked rice- this will double in quantity what we want to happen

one small florette of broccoli finely chopped 

one teaspoon of white chia seeds

one egg

salt to taste

45 gms of halloumi grated

4 tablespoons of gluten free flour

1/3 cup gluten free flour for coating balls

one jar of Italian pasatta

4 tablespoons of coconut oil 

 

 

method

 

prepare rice according to instructions-it should not take more than 10 minutes to cook. 

 

while rice is cooking finely chop the florets only of your broccoli and place in a bowl

add the chia seeds

add the grated halloumi

a sprinkle of salt

add 4 tablespoons of gluten free flour

 

drain you rice and then stir through the with the bowl of contents.

 

let it cool slightly before adding your egg.

 

once it has cooled slightly add your egg and stir through.

 

shape the balls about a tablespoon amount and coat with flour. 

to avoid sticking wash your hands between a few balls.

 

heat about 4 tablespoons of coconut oil in a frypan and cook till brown on both sides

 

pour about 1/2 a jar of pasatta in pan and heat through then serve balls on top of the passatta 

 

body be well patties 

Cauliflower Patties

what you will need:

1 cup of almond meal

2 eggs

1 cup of finely chopped cauliflower

salt and pepper

sprinkle of dried oregano

 

Whisk your eggs 

In the same bowl add your almond meal, cauliflower plus seasoning.

Mix so all ingredients have combined well.

In a medium size frypan add your olive oil and with a tablespoon place small balls into the pan. 

Gently press them down and cook till brown.

Serve with mashed avo or tahini.

 

 

 

 

 

 

 

 

 

 

body be well macadamia bursts

Almond Macadamia Bursts

  • 1/2 cup  of almonds
  • 1/2 cup of macadamia nuts
  • one tablespoon of smooth peanut butter
  • one packet of lindt chocolate 85%

 

in a high power blender pulse the nuts till crumb like.

in a bowl add the tablespoon of peanut butter and pulsed nuts.

with a teaspoon form small balls and place in the fridge to set.

While the balls are setting melt your chocolate.

Remove the balls and dip them into chocolate. 

Using a fork remove and place on baking paper.

Pop them back in the fridge to set.

makes 12