Poached Eggs with Quinoa, Asparagus and Spinach
For the Brunch: (serves 2)
1 Cup red Quinoa,
1 bunch Asparagus
handful of Spinach,
1 small bunch Parsley
Juice of ½ lemon
large pinch of Chilli flakes to decorate
1. Place the quinoa into a fine-mesh strainer and rinse thoroughly.
2. Then place the quinoa in a saucepan and add 2 cups of water. Bring to a boil.
3. Place a lid on the pan, lower the heat and simmer for 10- 15 minutes or until the water is absorbed and the quinoa is tender. Using a fork fluff the quinoa so it separates.
4. Heat a drizzle of oil in a pan and add the asparagus, turn regularly for about 5 minutes on a high heat adding a large squeeze of lemon, a pinch of salt and pepper.
Meanwhile chop up the parsley and spinach.
When the asparagus is done chop into small chunks and mix together with the quinoa adding the spinach and the parsley.
Meanwhile bring a pan of water to a light simmer. Crack each egg into a small bowl or cup and gently tip into the simmering water and leave for 2\-3 minutes. Remove with a slotted spoon and serve on top of the quinoa.
Sprinkle with dried chilli flakes to finish.
For the Juice (for 1 large glass):
1 piece of ginger
3 sticks of celery
Using a juicer, juice all the fruits and vegetables and enjoy.
½ tbsp olive oil
1 garlic clove, crushed
4 juniper berries, crushed
grated zest and juice of 1 ½ limes
2 tsp ground coriander
1 tsp chopped coriander leaves, plus extra to serve
3 tbsp gin
5 tbsp tonic water
4 x 125g trout fillets
200g new potatoes to serve
1 lime, cut into wedges
salt and freshly ground black pepper
1. Put the oil, garlic, juniper berries, lime zest and juice, ground coriander, coriander/cilantro leaves and gin and tonic in a mixing bowl and season with salt and pepper.
Put the trout fillet, flesh\-side down, in the mixture, cover and for best results refrigerate for at least 2 hours.
Preheat the oven to 200C/400C/Gas mark 6
Select a shallow heatproof casserole dish and create a foil tent into which you can fit the four trout fillets. Bear in mind there should be enough foil to tent over the fish and to seal.
Transfer the fish with the juices into the foil tent. Bring the foil sides up and seal the fish into a parcel. Put the casserole dish in the oven and bake for 15\-20minutes.
Remove the foil tent from the oven and open it up. Carefully spoon the cooked new potatoes around the sides of the fish into the juices. Sprinkle with a few coriander leaves, grind a little black pepper over the top and dot with lime wedges to serve.
Miso Steamed Cod with Black Noodle Salad
2 tbsp white miso paste
2 tsp mirin
1 tsp finely grated ginger
2 pieces cod fillet, approx. 175g each
**For the noodles:**
150g black rice soba noodles
80g edamame beans
100g baby pak choi, leaves separated
**For the dressing:**
2 tbsp mirin
1 tbsp tamari
1 tsp finely grated ginger
1 tsp sesame seeds
1 small clove garlic, peeled and crushed
4 spring onions, finely sliced, plus extra to serve
1. Combine the miso, mirin and ginger in a bowl, add the cod and toss to coat. Cover and chill for 2 hours.
Bring two pans of water to the boil and sit a bamboo steamer, lined with greaseproof paper, on top of one of the pans. Sit the fish in the steamer, cover with a lid and steam for 10 minutes.
Add the noodles to the other pan of water, cook for 2 minutes then add the edamame beans and cook for a further 4 minutes.
Add the pak choi, cook for 30 seconds then drain.
Meanwhile combine the ingredients for the dressing in a large bowl.
Add the drained noodles and vegetables to the dressing and toss to combine. Divide the noodles between two serving bowls, top with the cod and scatter over some sliced spring onions.
For the Homemade Raspberry Chocolate (Makes1 bar):
4 heaped tbsp Coconut Oil, melted
3 - 4 tbsp Cacao Powder
1 - 2 tbsp Agave Nectar
100g Frozen Raspberries
1. Mix together the coconut oil and the cacao powder and stir together until the powder is fully combined then add in the agave nectar.
Add more cacao powder or agave nectar depending on your taste preference.
Break up the raspberries into small pieces and spread evenly over a greaseproof lined baking tray \(10cm x 5cm\) and pour the chocolate over the raspberries.
Place the tray in the Freezer for at least 15 minutes.
Remove the chocolate from the Freezer and break up into shards.
For the Banana & Date Oat cookies (Makes 10-12):
125g Gluten free oats
2 ripe Bananas
1 tbsp Coconut oil, melted. plus extra for lining the tray
4 tbsp Maple syrup
4 tbsp Almond butter
6 soft pitted Medjool Dates, chopped
1. Preheat the oven to 200°C and brush a baking tray with coconut oil.
In a bowl mash the bananas, add the melted coconut oil, the maple syrup and the almond butter and the chopped dates.
Mix everything together and then add the oats making sure to completely cover the oats with the mixture.
Spoon golf ball sized dollops of the mixture onto the tray and press lightly on top to flatten slightly.
Place into the oven for 20 minutes, or longer if you would like them more golden.
80g white basmati rice, rinsed and drained
2 tbsp olive oil
1 large onion, diced
2 garlic cloves, finely chopped
½ tsp white pepper
½ tsp freshly grated nutmeg
1 litre chicken or vegetable stock
150g green leaves or your choice; spinach, kale, sorrel, watercress or rocket
1 handful coriander leaves
½ tsp ground cumin
1 tsp caster/granulated sugar
juice of ½ lemon
salt and freshly ground pepper
4 tbsp sour cream or crème fraiche, to swirl in at the end.
Crusty bread to serve
In a heavy based pan, bring 1 litre water to the boil over a high heat and add the rice. Return to the boil, then turn the heat down to medium and simmer brightly for about 8 minutes until the rice is almost tender. Drain and rinse with cold water to stop the cooking process.
Heat the oil in a deep pan and fry the onion and garlic over a medium\-low heat until the onion becomes translucent. Add the pepper, nutmeg and stock. Add the rice, bring to the boil, then simmer over a medium\-low heat for 10 minutes.
Carefully lower the greens into the pan with the coriander/cilantro, cumin, sugar and lemon juice. Then simmer for a further 4 minutes. Season generously with salt and pepper.
Now the simple drama. Remove the pan from the heat and plunge in a stick/immersion blende. Pulse until you have a thick, smooth consistency.
Pour into bowls and swirl with sour cream or add a dollop of crème fraiche. Serve immediately with thick crusty bread.
Quick and Easy Fish Pie with Sweet Potato Topping
800g sweet potatoes, peeled and cubed
Knob butter or low fat spread
For the filling:
25g butter or low fat spread
25g plain flour
400ml skimmed milk
100g low fat red Leicester cheese, grated with extra for the topping
200g haddock fillet, cubed
100g scallops, halved
100g raw prawns, deveined
Rocket salad to serve
Melt the butter in a medium saucepan and stir in the flour. Gradually whisk in the milk and cook for 3\-4 minutes until thickened.
For your Early Morning Rise Smoothie (Makes one):
½ Pineapple chopped
1 Mango, chopped into cubes
Juice and zest of 1 Orange
1 Papaya, chopped into cubes
1 banana, chopped
For the Smoothie:
1. Place all ingredients in blender
2. Blend on medium-high for 1-2 minutes
For the Coconut Energy Balls:
125g cashew butter
75g unsalted roast cashew nuts, finely chopped
100g rolled oats
75g dark chocolate (70% cocoa solids), melted
30g scoop chocolate protein powder
4 tbsp desiccated coconut, toasted, plus extra for rolling
1. Combine the cashew butter, cashew nuts, rolled oats, dark chocolate and protein powder in a food processor and blend to a coarse paste.
Using slightly wet hands, roll the mixture into 12 equal sized balls.
Roll each ball in the toasted coconut then transfer to a baking tray lined with greaseproof paper.4. Chill for 2 hours then wrap individually in clingfilm and keep chilled.
600g chicken fillets, thinly sliced
1 tbsp dark soy sauce
2 tsp cornflour
2 cloves garlic, peeled and crushed
1 small red pepper, deseeded and thinly sliced
1 small green pepper, deseeded and thinly sliced
2 carrots, peeled and cut into thin matchsticks
6 spring onions, finely sliced
For the sauce:
3 tbsp chilli garlic paste
2 tbsp oyster sauce
2 tbsp rice vinegar
2 tbsp clear honey
2 tsp toasted sesame oil
1. Combine the chicken in soy sauce, cornflour and garlic in a large bowl and toss to coat. Cover and set aside for 20 minutes.
Meanwhile whisk together the ingredients for the sauce and set aside.
Heat a large wok over a high heat, add a little vegetable oil and quickly fry the chicken until lightly browned, then transfer to a large plate.
Heat a little more oil then add the vegetables until they start to caramelise. Return the chicken to the pan, pour over the sauce, add the peanuts and toss briefly to coat well. Serve immediately.